Hearty & De­li­cious DIN­NER DE­LIGHT

Closer Weekly - - Good Food -

As a judge on Bravo’s Top Chef, Gail Sim­mons is con­stantly tast­ing in­ven­tive dishes. And she chan­nels that creativ­ity in her own kitchen by adding sim­ple yet un­ex­pected el­e­ments to her go-to meals. “The re­sults of my ef­forts are fla­vor-packed dishes that are ac­ces­si­ble and de­li­cious; a hint of the fa­mil­iar, but def­i­nitely not the same-old, skipping-record reper­toire,” says Gail. For a taste of the good­ness, try one th­ese recipes from her new book, Bring­ing It Home. 1. In skil­let over medium heat, cook first 4 in­gre­di­ents and ⁄8 tsp. salt 4 min.

1 or un­til toasted, stir­ring. Re­move from heat; let cool. 2. With wide veg­etable peeler, strip car­rots

Top Chef judge Gail Sim­mons shows how to take the fla­vor of clas­sic fa­vorites to new heights

⁄4 1

1 ⁄4 1

⁄4 1 2 3

3 1 cup sun­flower seeds tsp. olive oil tsp. ground cumin tsp. ground gin­ger car­rots, peeled oz. torn mus­tard or dan­de­lion greens oz. baby arugula av­o­cado, pit­ted and cubed length­wise into rib­bons. In bowl, com­bine car­rots, greens, av­o­cado and salt to taste. Driz­zle dress­ing* over salad and toss to com­bine. Sea­son to taste. Sprin­kle with sun­flower seeds.

*For dress­ing:

Crispy good­ness

In bowl, whisk to­gether ⁄4 cup plus


2 tbsp. le­mon juice, ⁄3 cup

1 tahini, 1 chopped gar­lic clove, a pinch of red pep­per flakes, ⁄4 tsp. salt and 2 tsp.

1 cold wa­ter un­til smooth. PER SERV­ING: 281 cal, 7g pro­tein, 16g carbs, 7g fiber, 3g sugar, 24g fat

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