Category Archives: Cook Well Archive

Preheat the oven to 425 degrees. Line two sheet trays with parchment paper.

Add the sweet potato that has been cut into ¼ inch rounds to one tray. Toss with seasonings and olive oil. Bake for about 35 minutes, flipping once halfway through, until tender and charring. 

Roughly peel the eggplant then thinly slice it into ¼ inch thick rounds. Place the rounds on the second tray lined with parchment paper and season both sides with olive oil, salt, and pepper. Bake for about 20 minutes then flip. Bake the second side for about an additional 15 minutes, or until both sides are lightly brown and tender.

To make the salad dressing, add all the ingredients to a food processor and pulse. Taste for seasoning. 

To assemble the salad, add the arugula to a bowl topped with the chopped pepper, avocado, feta, cooked eggplant and sweet potato. Toss with a pinch of salt, pepper, and enough dressing to evenly coat. Enjoy!

Preheat oven to 425

Line a sheet tray with parchment paper. Cut the broccoli into 1 inch florets and place them in the sheet tray. Season with salt, pepper and olive oil. Bake for about 20-25 minutes, flipping once halfway through, until tender and beginning to char. Remove from the oven and toss with minced garlic and lemon juice. Return to the oven for two minutes and then remove. 

For the fish: pat filets dry. Season each side with seasonings, salt and pepper. Cook on high heat with 1½ tbsp of olive oil for about 4-5 minutes a side, depending on the thickness of your fish. Remove from the pan and set aside.

Add 1½ more tbsp of olive oil. Add the peppers and shallot to the pan and cook on medium high heat for about 10 minutes. Next add in the curry powder, minced garlic, and ginger. Cook for two minutes then turn to low and add in the coconut milk. Add the fish back to the pan and spoon the sauce over to coat. Simmer until the fish has warmed through.