Category Archives: Main Course

Preheat the oven to 425 degrees. Cut the broccoli into 2 inch florets and place on a sheet tray lined with parchment paper. Toss with olive oil, salt, and pepper. Roast for about 20-25 minutes or until beginning to char. Remove from the oven and toss with minced garlic and parmesan. Bake for another 2-3 minutes until the cheese has melted. Garnish with fresh lemon juice. 

For the Salmon:

Whisk all the sauce ingredients together. Add the remaining to the a small pot and simmer for about 5 minutes over medium-low heat until the sauce has reduced down and thickened. Next, heat a large skillet on medium-high heat with 1 tbsp of olive oil. Add the salmon, season with salt and pepper, and cook for about 5-6 minutes a side (this will depend on the thickness of your salmon). Remove the salmon from the pan and serve with the sauce. Optional garnish with scallions.

Whisk all of the marinade ingredients in a large bowl. Pour half over the chicken and save the other half for the salad. Let the chicken marinate for at least 10 minutes, or up to overnight. 

Add the chopped cucumber, tomato and feta into the large bowl that has the remaining half of dressing. Toss to combine. 

In a small bowl, whisk together all the ingredients for the greek yogurt sauce. Set aside.

In a large skillet, heat 1 tbsp of olive oil on medium high heat. Add the chicken tenders to the pan and cook for about 5 minutes a side until the chicken is cooked through and no longer pink when you cut it in half, or until internal temperature is 165 degrees.

Combine all the slaw dressing ingredients into a food processor and blend until smooth. Toss with the coleslaw and set aside.

Next, add all of the crema ingredients to the food processor and blend until smooth. Set aside. 

In a clean blender, blend the pistachios until fine. Season with salt and pepper. Place the blended nuts onto a plate for the dipping station. In a separate small bowl, whisk one egg and set aside for the dipping station.

For the fish:

Pat the fish filets dry. Season each side of the fish with salt, pepper, smoked paprika, and chili powder. Next, dip the filets into the egg mix, then into the pistachio mix, pressing the pistachios onto the fish. 

Fry the fish in a large skillet on high heat with 2 tbsp of oil. Cook for about 4 minutes a side until cooked through (this will depend largely on the thickness of your fish). 

To assemble, place the mixed slaw on a tortilla topped with the warm fish and finished with the avocado crema. Enjoy!