It's that time of the year. You know what I mean. Personally, I've been baking and sampling pies, taking too many helpings at beautiful holiday feasts, and getting drinks almost every night this past week with friends coming home to visit. So it's time. It's time to start cooking at home again, eating more vegetables, and laying off the coffee and alcohol. And since we have access to fresh, local vegetables and meat through the Haile Farmers Market, I go ahead and add "eat seasonally" to my list of resolutions. Last year I noticed the Bon Appetit Food Lovers Cleanse, and though I wasn't able to follow it to completion, I was given a lot a lot of simple, dynamic ideas for cooking with whole, fresh foods. A LOT of them. I picked out a three recipes using seasonal ingredients, used together for a dinner for four. Feel free to peruse the entire month-long diet for more inspiration.
Food Lovers Cleanse Dinner for Four
Hanger Steak with Orange-Oregano Chimichurri
Ingredients
1 1/2 pound hanger steak, center membrane removed, cut into 4 pieces
1 small garlic clove, grated
1 teaspoon dried oregano
1 teaspoon finely grated orange zest
Kosher salt, freshly ground black pepper
1/2 cup chopped fresh flat-leaf parsley leaves
1 tablespoon fresh orange juice
2 teaspoon vinegar (red wine, cider, or white wine)
1/4 cup extra-virgin olive oil, plus 2 tsp. olive oil, divided
Instructions
1. Remove steaks from the refrigerator 30 minutes before cooking.
2. Combine garlic, oregano, and orange zest in a medium bowl; using the back of a spoon, crush with ¾ tsp. salt until fragrant. Mix in parsley, orange juice, and vinegar. Slowly whisk in ¼ cup extra-virgin olive oil until emulsified; season chimichurri with salt and pepper.
3. Season steaks all over with salt and pepper. Heat remaining 2 tsp. olive oil in a large skillet over medium-high heat. Add steaks and cook, turning once, until browned and medium-rare, 4–6 minutes per side. Let rest at least 10 minutes before slicing against the grain
Warm Escarole Salad with Anchovies and Mustard Vinaigrette
Ingredients
1/4 cup Whole Grain Mustard Dressing
1 anchovy fillet packed in oil, drained, finely chopped, plus 4 for serving (optional)
1 small garlic clove, grated
1 head escarole, torn into bite-size pieces (about 6 cups)
Kosher salt, freshly ground black pepper
Fresh lemon juice (for serving)
Instructions
1. Bring 2" water to a simmer in a medium saucepan over medium-low heat. Place a large metal bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Add Whole Grain Mustard Dressing, chopped anchovy, and garlic to bowl and whisk until warm to the touch.
2. Add escarole and toss until leaves are warm and beginning to soften, about 2 minutes.
3. Remove bowl from heat; season salad with salt, pepper, and lemon juice to taste. Serve salad topped with whole anchovies, if using.
Roasted Sweet Potatoes with Garlic and Chili
Ingredients
1 1/2 pound garnet yams or other sweet potatoes, unpeeled, cut into ½" wedges
2 tablespoons olive oil
Kosher salt
1 teaspoon hot chili sauce (such as Crystal, Texas Pete, or Sriracha)
1 garlic clove, grated
Instructions
1. Preheat oven to 425°.
2. Toss yams with oil on a rimmed baking sheet and arrange in a single layer; season with ½ tsp. salt. Roast until tender and browned in spots, 35–40 minutes.
3. Remove from oven; while still hot, toss potatoes with hot chili sauce and garlic. Season with salt.