vegetable rainbow nest with a poached egg

Kicked off the first day of May with the Whole30 challenge! Why? Well, because I need to hit the reset button on my body. Ever since I started working at The Food Network, I’ve managed to gain back all the weight (and then some ><) that I’d lost while hustling as a line cook in The NoMad Hotel kitchen. No surprise there since the smell of sweet and salty temptations waft through the halls of our Chelsea Market office every. Single. Day. And apparently, at least according to my scale, I’ve been “tasting” one too many “small-bites” of every creation coming out of the FN Kitchen…

For this colorful recipe here, a stroll through your local farmer’s market will most likely provide you with all of the ingredients you need! If you don’t have one, I do recommend purchasing a mandoline to help slice all of the vegetables. Alternatively, a vegetable peeler could work as well.

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Ingredients:

Carefully pass the carrots, radish, and asparagus through the mandoline to get them into thin slices. Arrange in a circular shape on a plate to form the “nest.” Place the poached egg in the center of the nest. Drizzle the flavored olive oil from the poached shiitake mushrooms in olive recipe over the visible parts of the nest, being sure to drop a few shiitake slices and roasted garlic. Serve with a crack of freshly ground black pepper.

porcini mushroom & truffle triangoli with seared asparagus and cremini in brown butter sage sauce

Asparagus is in season so it’s time to eat as much of it as possible! Continue reading to get my recipe for an earthy triangoli pasta dinner. Before you begin, I’d recommend you use more butter than the 4 tablespoons I used last night to get a greater yield on the brown butter sage sauce! Mine could’ve used just a wee bit more sauce.

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Ingredients:

  • Porcini mushroom & truffle triangoli
  • 4 tablespoons (1/2 stick) unsalted butter
  • Cremini mushrooms, sliced
  • 6 sage leaves, chiffonade
  • Asparagus, peeled (if thick stalks and fibrous) and coined up to tips
  • Salt
  • Freshly ground black pepper
  • Parmesan cheese

Cook the porcini mushroom & truffle triangoli in a pot of lightly salted boiling water until it reaches your desired level of doneness.

Meanwhile, melt the butter and cook the cremini mushrooms (as much as you like without overcrowding the pan!) and sage leaves until the mushrooms are lightly browned. Add in the asparagus and cook, stirring frequently, for about 2 minutes. Season with salt, freshly ground black pepper and grated Parmesan cheese.

Drain the cooked triangoli of excess water and add to the pan. Remove the pan from the heat and gently toss until each of the triangoli is glistening from the brown butter sage sauce. Plate and enjoy! If you’d like, you can finish the dish with a top layer of grated Parmesan cheese.

pan-seared salmon w/ oven-roasted asparagus

Looking for a quick and easy recipe on a Monday night? I’d recommend you give my pan-seared salmon with oven-roasted asparagus dinner a try! From the time you pop the asparagus into the oven, you can count on sitting down to a delicious dinner in under 30 minutes.

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Ingredients:

  • asparagus
  • salmon fillet
  • olive oil
  • salt
  • pepper
  • half a lemon, for serving, optional

Preheat the oven to 425 degrees F. In the meantime, rub enough olive oil to coat each stalk of asparagus and season with salt and pepper. Line them in a single layer on a baking sheet and pop into the oven until cooked through, 10 to 15 minutes.

While the asparagus is roasting in the oven, heat a pan over high heat. Season the salmon fillet on both sides with salt and pepper. Add about a tablespoon of olive oil to the pan and sear the salmon (presentation side down first) on both sides until desired consistency. For me, about 4 minutes per side for a 1.5 inch salmon is perfect. Plate with half a lemon, optional for the asparagus, and enjoy!