Upgrade your salmon with this 20-minute honey garlic glazed salmon. Broiling is the secret weapon here, creating a caramelized, slightly crispy glaze while keeping the salmon tender and perfectly cooked on the inside.
This dish came together on a cozy, snowy night and was the perfect way to warm up. Serve it with white rice, avocado, and a fresh cucumber salad for a simple, satisfying meal. Check out the recipe...

Ingredients
SALMON
4 (6 oz each) wild-caught salmon filets
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp smoked paprika (or regular paprika)
1/4 tsp blackening seasoning (optional)
1/2 an avocado, diced 
1 cup white jasmine rice 

SAUCE
3 Tbsp butter
2 tsp olive oil
6 cloves garlic minced
1/2 cup honey
3 Tbsp water
3 Tbsp soy sauce
1 Tbsp sriracha sauce
2 Tbsp lemon juice

CUCUMBER SALAD
1 English cucumber, very thinly sliced
½ large red onion, very thinly sliced
¼ cup white wine vinegar
1 tablespoon honey or agave nectar
1 teaspoon sea salt
Chopped fresh chives, optional, for garnish
Freshly ground black pepper

CUCUMBER SALAD INSTRUCTIONS

• In a large bowl, toss together the cucumber, onion, vinegar, honey, and salt. Chill for 20 minutes.
• Transfer to a serving bowl, leaving any excess water behind. Sprinkle with the chives, if desired. Season with several grinds of pepper and serve.

HONEY GARLIC SALMON INSTRUCTIONS

• Pat salmon dry, then season with salt, pepper, paprika and blackening seasoning (if using). Set aside for 30 minutes. 
• Rinse and prepare white rice as instructed 
• After Salmon has marinated for 30 minutes:
  • IMPORTANT: Adjust oven rack to middle position, then preheat broiler. If you broil this with the rack up high the sauce will burn.
• Add butter and oil to a large, oven-safe skillet over medium-high heat. Once butter is melted, add garlic, water, soy sauce, sriracha, honey and lemon juice and cook for about 30 seconds, until sauce is heated through.
• Add salmon, skin side down (if using salmon with skin), and cook 3 minutes (I used a timer to be very precise!). While salmon cooks, baste frequently with sauce from the pan by spooning it over the top of the salmon.
• Broil salmon for 5-6 minutes, basting with sauce once during the broil, until salmon is caramelized and cooked to desired doneness.
• Serve over rice, add a few spoonfuls of remaining sauce, garnish with minced parsley if desired.
• Enjoy with fresh cucumber salad on the side 

Recipe inspired by The Chunky Chef

This last weekend we celebrated my brother John's upcoming birthday and for that, I wanted to make his favorite dessert - carrot cake. It's become somewhat of an unspoken tradition and something I enjoy doing for him! I love celebrating birthdays, milestone and everyday moments - and I also love any chance I can get to test a new recipe, rework an existing one, or recreate a go-to that I've made many times before. In this case, I found a new recipe and adapted it slightly. I was told this was my best carrot cake yet. 

This recipe is adapted by Inspired Tastes "Easy Carrot Cake Recipe" — once you try it, you'll see why I changed it to "The Best...". 
What is fun about this recipe is it called for juicy raisins, spices and pecans within the cake. It also included cold heavy creme in the homemade frosting which I think was the true game changer.  The last time I made carrot cake, I hand grated the carrots (which I thought would make all the difference) however, in this case, I opted for store-bought, and in a way, I think this made the cake hold a bit stronger as it didn't have as much liquid from the fresh grated carrots. That's my theory!  I totally welcome you do add the carrots in any form that you prefer. 

FOR CARROT CAKE
2 cups (260g) all-purpose flour, spooned and leveled
2 teaspoons baking soda, important to level the teaspoon, see tips
1/2 teaspoon fine sea salt
1 ½ teaspoons ground cinnamon
1 ¼ cups (295ml) vegetable oil
1 cup (200g) granulated sugar
1 cup (190g) lightly packed brown sugar
1 teaspoon vanilla extract
4 large eggs, at room temperature
3 cups (300g) grated peeled carrots, 5 to 6 medium carrots
1 cup (120g) coarsely chopped pecans
1/2 cup (70g) raisins

FOR CREAMY FROSTING
8 ounces (225g) cream cheese, at room temperature
2 teaspoons cornstarch, optional
1 ¼ cups (140g) powdered sugar
1/3 cup (80ml) cold heavy cream, not plain whipping cream, see tips
1/2 cup (50g) coarsely chopped pecans, for topping cake


DIRECTIONS
BAKE CAKE

1. Preheat the oven to 350°F (176°C).
2. Line two 9-inch round cake pans with parchment paper, and then grease the top with butter.
3. Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
4. In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
5. Add the eggs, one at a time (I find this step very important), whisking after each one.
6. With a large rubber spatula, scrape the sides and bottom of the bowl, then add the dry ingredients in four parts (also, very important!), gently stirring until they disappear and the batter is smooth.
7. Stir in the carrots, nuts, and raisins.
8. Divide the cake batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
9. Cool the cakes in the pans for 20minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely (for about 45-60 minutes - the longer the better). If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.

FROST CAKE
Prepare the frosting while the cake is in the oven, and keep in the fridge about 30 minutes - also I prepared this without a stand mixer, but if you have one - use it! 

1. In a large bowl, beat the cream cheese with a spatula or a handheld mixer on medium speed until smooth and creamy, about 1 minute.
2. Beat in the powdered sugar and cornstarch. Try sifting the powdered sugar and cornstarch over the cream cheese to remove lumps. If you do not have a fine mesh sieve, beat in the cornstarch and powdered sugar a 1/4 cup at a time until combined.
3. Pour in the heavy cream. Mix with spatula or beat on medium speed for 2 to 3 minutes or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
4. When the cake layers are completely cool, frost the top of one cake layer and place the second cake layer on top. I layered extra pecans in the center! 
5. Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.

This recipe is adapted from Ina Garten. Her version calls for lemon, garlic, thyme, salt, butter and pepper. I added paprika, chili-infused honey, and roasted it with chopped carrots, parsnips, Spanish onion, celery, garlic, lemon and chicken stock. As everything roasted together, the vegetables and seasonings created a delicious, flavorful gravy.

On the side, I made a chilled orzo salad. I cooked the orzo in chicken stock with a bit of salt, then mixed it with lemon juice, fresh herbs, garlic, and diced cucumber for some crunch.  (It was also the perfect way to soak up the gravy.) 

Lastly, I made a simple salad of butter lettuce (aka Cookie Monster Lettuce?), pickled red onions, Italian olives, feta, and some special olive oil I brought back from Lake Garda earlier this summer.

Whether you're hosting friends or just want something wholesome and satisfying for dinner, this meal is a summer classic with a twist that will last you all week long. 

Pro Tip: I prepared the chicken and orzo a few hours in advance, and put the chicken in the oven 1.5 hours before my guests were expected to arrive. 

INGREDIENTS
Chicken & Veggies
1 whole (5- to 6-pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons butter, melted
1 tablespoon paprika
1 teaspoon Chili Honey 
1 Spanish onion, thickly sliced
1 cup chicken stock
1 large carrot
1 large parsnip 
3 celery stalks 

DIRECTIONS
Pre-heat oven to 425 if cooking right away, otherwise you can prepare the chicken and keep it in your refrigerator  until you are ready to cook it. 

Prepare Your Veggie Base  
Dice up your carrots, celery, parsnips, Spanish onion and garlic place at the bottom of your roasting pan
Drizzle with olive oil, parsley, salt and pepper, add some chicken stock, squeeze fresh lemon over the veggies and set aside  

Prepare the Chicken  
Rinse the chicken inside and out. Remove any excess fat and pat the outside dry. 

Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both lemon halves and garlic. 

Place the chicken on top of the vegetables.  

Brush the outside of the chicken with butter and sprinkle again with salt, pepper, paprika, drizzle with some hot honey and the remaining fresh thyme. Give a final squeeze of fresh lemon over the chicken and veggies. 

Set aside if you're waiting to roast, or prepare for the oven. 

Roast the chicken for 1½ hours, or until the juices run clear when you cut between a leg and thigh.  

Slice the chicken onto a platter and serve immediately with the gravy and orzo. 

INGREDIENTS
Orzo
1 cup dry Orzo 
1 tablespoon olive oil
1/5 cup chicken stock
1 Cucumber 
3 Tablespoons crumbled feta 
Salt and Pepper

DIRECTIONS
Boil water and add a tablespoon of olive oil, prepare Orzo as directed.  Spoon into a bowl and add salt, pepper, oregano and parsley.  
Dice up the cucumber and mix into the orzo along with the feta. 
Set aside to cool. 

My friend brought along a pecan pie and vanilla ice cream - which we heated up and enjoyed on my balcony with some Port from Portugal.  Not too bad for a Monday night in Brooklyn. 

My sister recently dropped off some groceries from Trader Joe's, and among the items was a surprise: miso paste. As I started thinking about what to make for dinner, I took a look at what I had on hand that would pair well with this new ingredient. I landed on a can of chickpeas, a fillet of wild-caught salmon, a bunch of dandelion greens, fresh ginger, and my homemade pickled onions. 

I found a recipe for Crispy Miso Chickpea Bowls online, but I decided to adapt it using what I had available. The result? Crispy chickpeas with a delicious balance of savory, spicy, and sweet flavors—perfectly complementing the salmon and greens.  I will definitely try this again over a bed of grains to soak up the amazing sauce. Want to try it? 

INGREDIENTS 

MISO HONEY CHICKPEAS
1 (15-ounce) can chickpeas, rinsed, well drained, and pat dried to help them crisp 
1 Tbsp white or yellow miso paste
2 tsp honey (or maple syrup) 
1 tsp chili garlic oil or 1/2 tsp red pepper flake (adjust to preferred heat level)
1 tsp fresh grated ginger 
1 tsp garlic, finely minced 
1 Tbsp liquid aminos (or sub tamari or soy sauce if not gluten-free)

SALMON 
1 Tbsp honey maple syrup
1 Tbsp liquid aminos (or sub tamari or soy sauce if not gluten-free)
2 Tbsp lime juice
4 Tbsp rice vinegar (or sub white or apple cider vinegar — results will vary)
1 Tbsp whole grain dijon mustard 
4 cloves garlic, minced (optional // 4 cloves yield ~2 Tbsp)
1 tsp fresh grated ginger 

GREENS
1 cup chopped dandelion greens (you can also use any vegetable you'd like - I would recommend red or green cabbage, plus bell pepper, cucumber, or carrots)

PREPARATION
Preheat oven to 425 degrees F. 

If preparing grains, I would make quinoa, bulgar or rice and set it to the side and make extra dressing to add to the grains while serving. 

In medium mixing bowl add miso paste, honey, liquid aminos, garlic, ginger and chili garlic sauce or red pepper flake and whisk to combine. Then add chickpeas and toss to coat.

Arrange on a parchment-lined baking sheet and bake for 20-25 minutes, tossing/stirring once at the halfway point to ensure even baking. They’re done when crisp and deep golden brown. Set aside.

Prepare salmon dressing by adding honey, liquid aminos, lime juice, vinegar, mustard, and ginger and garlic (optional) to a small mixing bowl and whisking to combine. Coat the top of the salmon and add to the oven skin side down.  Bake for 12-15 minutes. 

Plate with greens, chickpeas, salmon and add the remaining dressing, pickled red onions, micro greens and a squeeze of lime. Sliced avocado and sesame seeds optional.  

I can't wait to try this again - next time I'll be using grains and making extra dressing! 

For some reason, it’s mid-March, and we’re still dealing with cold, windy weather here in the Northeast. I’m so over it! But, I guess there’s a silver lining—we can still take advantage of soup season.  This naturally gluten-free Lemon Ginger White Bean Soup with Turkey and Kale is packed with protein, fiber, fresh lemon and ginger and hearty kale, it’s exactly what you need to stay healthy and nourished even as we transition to spring. Not only will this hearty, zesty soup keep you feeling energized, but it’s also a surefire way to combat the cold and flu season. 

Make it extra hearty like I did and add some fiber + protein rich bulgar and add an extra boost of flavor with some chili oil drizzled on top alongside your fresh dill and parm. 

Ingredients: 
1 tablespoon olive oil
1 yellow onion diced (about 2.5 cups)
1 large carrot diced (about 1.5 cups)
3 celery stalks diced (about 2 cups)
3 cloves garlic pressed
1 tablespoon freshly sliced ginger 
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon ground cumin
½ tablespoon dried oregano
½ tablespoon dried rosemary
Red pepper flakes to taste
4 cups low-sodium chicken broth divided
2 540 mL cans white cannelini beans, rinsed and drained
1 lb ground turkey
1 lemon juice and zest
3 cups of kale leaves finely chopped
2 tablespoon fresh dill
¼ cup parmesan cheese shredded for topping
1 cup cooked bulgar 

Instructions

• To a large pot, add oil and heat over medium-high heat. Once hot, add yellow onions, carrots, celery, ginger and garlic. Reduce heat to medium- low and saute, stirring frequently until soft and onions appear translucent (about 5 minutes).
• Add salt, black pepper, cumin, oregano, rosemary and red pepper flakes. Stir and allow to cook until fragrant, for about 1 minute.
• Create a well in the center of the vegetables, and add ground turkey meat. Use a spatula to gently break up the meat, cook until brown and no longer pink in color (about 5-7 minutes).
• Once turkey is cooked, add the beans,  chicken broth, and lemon juice and zest. Stir. Bring to a simmer over medium heat (uncovered) for about 15-20 minutes, this will help thicken the soup.
• Stir in kale and fresh dill and adjust seasonings to desired taste.
• To serve, top with parmesan cheese and extra red pepper flakes or chili oil.
• You can also choose to add some cooked bulgar wheat, rice or orzo for added heartiness

Recipe inspired by NourishedbyNic.