A traditional Eastern European dish, our borscht uses golden beets for a pop of color. Smoked paprika provides an earthy depth of flavor while Greek yogurt stands in for sour cream.
2 tbsp grape seed oil
3 cloves garlic, minced
1 yellow onion, coarsely chopped
1/2 tsp smoked sweet paprika
1/2 tsp fresh ground black pepper, divided
2 carrots, peeled and coarsely chopped
4 cups peeled and chopped golden beets (1-inch pieces)
4 cups thinly sliced white cabbage
4 cups low-sodium vegetable or chicken stock
1 tbsp white wine vinegar
1/4 cup chopped fresh dill, divided
Sea salt, to taste
1/2 cup nonfat plain Greek yogurt
In a large, heavy-bottomed pot or Dutch oven on medium-high, heat oil. Add garlic and onion and sauté, stirring frequently, about 4 minutes, until soft and translucent.
Stir in paprika and 1/4 tsp pepper, then add carrots, beets, cabbage and stock. Bring to a boil, reduce heat to low, cover and simmer for about 30 minutes or until beets are tender when pierced with a fork. Remove from heat. Stir in vinegar, 2 tbsp dill, remaining 1/4 tsp pepper and salt. (TIP: For a creamier dish, transfer about half of the soup to a blender and purée. Add purée back to soup and stir.)
Meanwhile, whisk together yogurt and remaining 2 tbsp dill. Divide among serving bowls and top with yogurt mixture.
Light and full of complex flavor, this stew is sure to become a regular in your home. Coconut, coriander and jalapeño give this stew an authentic Latin-American flair, while black cod adds a punch of protein.
This is an ideal way to prepare salmon – cooked slowly surrounded by a moist heat. Lentils and beets can be left to cook all day, while the salmon takes only 25 “walk away” minutes once you get home. Use a large 5- to 7-quart slow cooker to accommodate all six portions of salmon. Smaller 21/2- to 3-quart slow cookers can be used but will only accommodate four fillets. If you’d still like to prepare the entire six-fillet recipe in a smaller cooker, try layering the pieces of salmon on top of one another between parchment paper and extend the cooking time by about 7 minutes, until fish is opaque in center.