Arugula and Cannellini Bean Salad with Anchovy Vinaigrette

Arugula and Cannellini Bean Salad with Anchovy Vinaigrette

Arugula and Cannellini Bean Salad
🌿 🌿 🌿
Feta, Dill, Roasted Almonds
Anchovy Vinaigrette

Peppery baby arugula and creamy cannellini beans are tossed in a lemony anchovy vinaigrette with whole-grain Dijon and thin rings of shallot. Fresh dill gives the salad a fragrant lift, while crumbled feta and roughly chopped roasted almonds bring a salty bite and a little crunch.

Serve it on a platter with extra feta on the side and a basket of crusty bread to mop up the vinaigrette. A crisp, dry Sauvignon Blanc is my first pick, especially a Sancerre, whose citrus and herbal notes echo the lemon and dill. A dry Vermentino would be lovely, too, with its citrusy freshness and slightly saline finish.

Arugula and Cannellini Bean Salad Recipe

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Gochujang-Braised Salmon

Gochujang-Braised Salmon

Gochujang-Braised Salmon
🐟 🌶️ 🐟

A frozen salmon fillet goes straight into a gently simmering broth scented with sliced garlic, fresh ginger coins, and toasted sesame oil. Soy sauce gives the braise its savory umami base, brown sugar adds sweetness, and gochujang and gochugaru bring the heat and deep red color. The broth has a balance of savory-sweet-spicy-umami flavors.

Gochujang is a fermented Korean red chile paste with sweet heat and a savory depth. Gochugaru is made from ground dried Korean red chiles. Together, they give the braise its distinctive chile flavor.

Gochujang-Braised Salmon

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Panko-Crusted Halibut with Creamy Salsa Verde

Panko-Crusted Halibut with Creamy Salsa Verde

Panko-Crusted Halibut
🐟 🌿 🫜
Creamy Salsa Verde
Radish–Pepita Relish
Microgreens & Fried Tortilla Strips

Golden panko-crusted halibut meets spicy, creamy salsa verde in a dish full of color and crunch. A splash of cream rounds out the Hatch chile heat while leaving plenty of its lively flavor. The mild, flaky fish is a lovely match for the sauce, with a crisp crust that adds texture to every bite.

The halibut is coated with panko on just one side, then pan-seared crust side down before being turned to finish gently on the other side. A thin layer of mayonnaise holds the crumbs in place, making this an easy technique without an egg wash.

Radish batons, raw pepitas, and cilantro bring a fresh, peppery crunch, while thin fried tortilla strips add a toasted corn flavor. Finished with delicate microgreens, the plate is as pretty as it is delicious: rosy radishes, bright greens, and a golden crust against pale green salsa verde.

Panko-Crusted Halibut with Creamy Salsa Verde

Halibut with Creamy Salsa Verde Recipe

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Cali Sando

Cali Sando

Cali Sando
🥪 🥬 🍅 🥑 🥒

An Old-School California Sandwich on Modern Bread

When I moved to Southern California in the summer of 1981, the California vegetarian sandwich was already a familiar café favorite. Avocado, alfalfa sprouts, tomato, cucumber, lettuce, Monterey Jack, and mayonnaise piled onto whole-wheat bread—it was a sandwich that celebrated fresh produce and the SoCal lifestyle.

Its roots reach back to the natural-food movement of the late 1960s and 1970s, when whole-grain breads and vegetable-filled sandwiches became signatures of California’s vegetarian cafés. Follow Your Heart in Canoga Park, for example, has served its avocado, tomato, and sprout sandwich since 1971. There isn’t one definitive recipe, but avocado and sprouts became hallmarks of the California sandwich.

A craving for that old sandwich inspired this Cali Sando, with the familiar layers tucked between slices of Hero Classic White Bread instead of the traditional whole wheat. The bread brings something new to the sandwich: two slices provide 90 calories, 22 grams of fiber, and 10 grams of protein, with zero sugar and zero net carbs according to the manufacturer. Those numbers are for the bread alone, before adding the fillings.

And while the weather is still lovely here in Las Vegas, it’s lunch by the pool again—this time with a little California nostalgia.

Cali Sando Recipe

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Baked Yelloweye Rockfish with Artichoke Hearts

Baked Yelloweye Rockfish with Artichoke Hearts

Baked Yelloweye Rockfish
🐟 🐟 🐟
Artichoke Hearts, Tomatoes, Olives
Served with Polenta

With its orange-red coloring and distinctive golden eyes, yelloweye rockfish is striking before it ever reaches the kitchen. Its appeal at the table is equally clear: mild, subtly sweet white flesh with a firm texture that yields tender flakes when cooked. Those qualities make it well suited to baking, whether simply seasoned or paired with a flavorful vegetable mixture.

Here, yelloweye rockfish bakes over artichoke hearts, cherry tomatoes, and Kalamata olives, with lemon and parsley to finish. The artichokes bring an earthy, gently nutty character, the tomatoes contribute sweetness and acidity, and the olives add a briny accent. The fish’s mild sweetness balances those savory ingredients, while its firm flesh holds together above the vegetables and their juices.

Served in a small bowl alongside the fish, the polenta is made with corn grits, a little cream, and Parmesan, then finished with a pat of butter, flaky salt, and freshly ground black pepper. Its soft texture and savory corn-and-cheese flavor offer a pleasing contrast between bites of fish and vegetables.

Yelloweye Rockfish

Baked Yelloweye Rockfish Recipe

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