Feasting is our column dedicated to cooking, grilling, eating and discovering what’s on the menu across America and the world.
The holidays always leave us feeling sluggish. All the eating, drinking and general merrymaking is wonderful, but come January 2, we’re ready to get back on track. It can seem daunting to do after enjoying rich holiday meals, but eating healthy doesn’t have to be tasteless and boring. So we reached out to some of our favorite chefs to see what delicious, nutrient-rich dishes they have cooking up in their kitchens this month. We promise your tastebuds will love them just as much as your body does.
Chef Jaime Young, Sunday in Brooklyn
If you’re looking for a light, protein-rich way to start your day, Chef Young’s sweet and savory granola is a perfect match for your favorite fruit and yogurt.
2/3 cup rolled oats
2 tbsp coconut flakes
.5 cup chopped cashews
.25 cup sliced almonds
2 tbsp golden flax seeds
1/8 cup sunflower seeds
1/8 cup peanuts
1 tsp salt
.5 cup honey
1/8 cup maple syrup
1/8 cup brown sugar
2 tbsp sunflower Oil
.25 cup dried apricots, chopped
1/8 cup raisins
1/8 cup dried cranberries
Preheat your oven to 325 degrees Fahrenheit. In a large mixing bowl, combine nuts, seeds, salt, oats, coconut flakes and sunflower oil. Mix until well combined.
In a pot, combine honey, maple syrup and brown sugar. Bring to a boil and cook for 3 minutes, or until the sugar smells toasty. Combine the honey mixture with the nuts and seeds mixture. Carefully mix until combined. Spread evenly on a baking sheet and bake until deep golden brown, rotating the pan every 10-15 minutes.
After about 20-25 minutes, once the mixture is baked golden, place into a metal mixing bowl and add the dried fruit. Let the mixture cool and enjoy with your favorite yogurt.
Green Vegetable Stew with Soft-Boiled Egg
Chef Laurence Edelman, Left Bank
New York’s Left Bank bistro serves this healthy yet flavorful dish for brunch, but we think it makes for a perfect light dinner or post-workout snack.
4 cups vegetable stock
2 full leaves Tuscan kale, chopped
2 full leaves green Swiss chard, chopped
6 sunchokes, peeled and cut into bite size pieces
.5 cup haricot verts, cut into thirds
.5 cup broccoli rabe, chopped
2 baby artichoke hearts, quartered
Salt and pepper
Few sprigs parsley, chopped
Sprig of dill, chopped
Bring vegetable stock to a boil in a pot large enough to fit all ingredients tightly. Add the kale, sunchokes and Swiss chard. Cook for 1 minute, then add the haricot verts and broccoli rabe. Cook for another 1-2 minutes, then add artichokes. Season with salt and pepper to taste, and swirl in some olive oil for flavor. Set aside.
Bring a small pot of water to a boil and add 2 eggs. Cook for exactly 6 minutes. Plunge the eggs into cold water until they are cool enough to be handled, then peel. Serve a few ladles of stew and a soft boiled egg per person in warmed bowls. Finish with parsley and dill.
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