Ora King Salmon is a high quality sashimi grade salmon. We prepared lightly seared and raw version just like Italian Crudo or Japanese sashimi. Served with baby arugula and a yuzu ponzu vinaigrette, it makes a great appetizer. The citrus and bitter arugula is a great flavor combination that elevates the natural flavor of the fish.
This recipe highlights great quality salmon. We use Ora King salmon from sustainable aquaculture fisheries in New Zealand. The flavor is unbelievably clean and buttery. To highlight the salmon, we visit our inner sushi chef and combine this with some sushi rice, avocado, Asian pear, lomi tomato, daikon sprouts, pickled gobo root, baby arugula, smelt roe, spicy citrus mayo and furikake. It is taking the ingredients that could be in any type of dish or salad and rolling it in thin soy paper for convenience.
This is a great salad for a healthy lunch that you can easily pack if you are on the go. Inspired by Italian Panzanella and Fattoush from the Middle East we combined tomatoes, chickpeas, roasted garlic, red onion, cucumbers, avocados and toasted flatbread. We finish this with fresh herbs and a simple vinaigrette. Read our full story for other options with pita bread and roast chicken.
Pan roasted salmon has a natural crust that really brings out the flavor in the fish. Ponzu is a soy, vinegar, citrus combination that works well as a finishing sauce which perfectly compliments salmon. This is combined with healthy asparagus and Japanese Haiga brown rice for a meal that you can feel great about.
A simple but satisfying vegetarian breakfast or brunch dish. We sauté potatoes, onions, king oyster mushrooms, shiitake mushrooms, garlic cloves and cheese in extra virgin olive oil. This is served with organic baby arugula for a nice contrast. All it takes is a squeeze of lemon juice, a little salt & pepper and a fried egg from Vidal farms for a scrumptious healthy meal to start your day.
Ponzu is a citrus soy based sauce typically made with yuzu or sudachi lime. It is common in sushi bars for applications when soy sauce may be overpowering. But, there are numerous applications as a sauce especially for a low calorie, low fat diet. In this recipe we add some complex elements katsuo-bushi (shaved dried bonito) and mirin for a touch of sweetness. We combined yuzu juice with common citrus fruits, fresh lemon, lime and orange juice for a perfect balance of flavor.
Root teas provide a variety of health benefits. They aide your body with inflammation, digestion, reducing stress, naturally increase energy, alertness and focus. Turmeric is a powerful antioxidant. It was a medicinal root used for centuries. It is also a common ingredient in many types of cuisines throughout the world. Gobo or Burdock Root is a common food source in Asian cuisine. it also has many medicinal properties as an anti-inflammatory that aides in a variety of health related issues.
Roasted beets combined with tangy raspberry vinaigrette, walnuts, blue cheese and baby kale, make a great salad with superfoods.
What we love most about quinoa is the versatility as a side dish. It is a very adaptable ingredient that works with different flavors and textures. You could serve quinoa with eggs, fruits, vegetables or as a replacement for rice or potatoes.
The salad in this recipe is inspired by the Middle Eastern tabbouleh salad. Instead, gluten free quinoa is used in place of the typical bulgur wheat.
Our variation of Salmon Ochazuke, made with hot tea, rice, salmon and seasonings. Ochazuke or chazuke was a favorite childhood comfort food.