Luscious hot-smoked salmon is a specialty of the island of Tasmania, an offshore Australian state. A bit of wasabi gives these colorful rolls a “devilish” flavor profile. If you prefer, replace the edamame spread with a schmear of cream cheese mixed with wasabi paste. A mandoline is a handy tool for slicing the cukes.
For the edamame wasabi spread:
- 1 cup fresh or frozen shelled edamame
- 1/4 cup cold water
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lime juice, or more to taste
- 1 tablespoon chopped fresh cilantro or parsley
- 2 teaspoons wasabi powder mixed with 1 teaspoon water
- 1/2 teaspoon sea salt, or more to taste
To assemble the rolls:
- 8 sheets of nori (dried seaweed)
- 1 cup edamame wasabi spread
- 8 ounces of smoked wild salmon
- Sixteen 1/4-inch slices of English cucumber, cut lengthwise
- 16 thin strips stemmed and seeded red bell pepper
- 16 slices ripe but rm avocado (about 2 large, pitted and peeled)
- 24 fresh mint leaves
- 24 fresh cilantro leaves
- White or black sesame seeds, for garnish (optional)
Make the edamame wasabi spread: Put the edamame, sea salt, water, olive oil, lime juice, cilantro, and wasabi paste in a small food processor and process until smooth. Add more lime juice, salt, or wasabi, if needed; you want well-balanced flavors.
Place a sheet of nori on a work surface with the rough side facing up. Carefully spread 2 tablespoons of the edamame wasabi mixture over the nori, leaving 1 1/2 inches bare along the bottom edge of the nori (the edge facing you) and 1/2 inch bare along the top edge.
Place 2 pieces each of the salmon, cucumber, bell pepper, and avocado about 1 1/2 inches from the bottom edge. Top with 3 mint leaves and 3 cilantro leaves. Starting with the bare edge, roll the nori around the fillings, pressing gently to make a compact roll. Run a water-moistened finger along the inside edge of the nori and press gently so it adheres to the roll.
Repeat with the remaining ingredients. Cut each roll into 8 pieces using a sharp serrated knife. Sprinkle the cut sides with sesame seeds, if desired. Can be made several hours ahead.
Serves 8 — Recipe adapted from drweil.com
My wife, Meghan, and I love the bold flavors of these grilled lamb burgers. We suggest a Greek salad (greens, tomatoes, sliced cucumber, Kalamata olives, crumbled feta, and a vinaigrette made with extra virgin olive oil and red wine vinegar) as a side dish. If you’re avoiding carbs, you can serve the burgers atop the salad.
- 2 pounds well-chilled ground lamb, or 1 pound each ground lamb and ground beef
- 4 tablespoons extra virgin olive oil, divided use
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 tablespoons finely chopped fresh dill
- 1 teaspoon finely chopped fresh oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon sweet paprika
- 1/4 teaspoon onion powder, preferably toasted
- 2 cloves fresh garlic, peeled and finely grated or minced
- 1 1/2 teaspoon coarse salt (kosher or sea)
- Freshly ground black pepper to taste
- Pita bread or hamburger buns, for serving
- Crumbled feta cheese, for serving
- Tzatziki, for serving (optional; see below)
Set up your grill for direct grilling and heat to medium-high. Alternatively, use an indoor grill pan or a cast iron skillet.
Place the meat mixture in a large bowl. Work in 2 tablespoons of olive oil. Divide the meat into 6 equal portions and form into patties. Place on a rimmed sheet pan.
In a small bowl, combine the parsley, dill, oregano, cumin, both paprikas, the onion powder, garlic, and salt and pepper. Add the remaining 2 tablespoons of olive oil and stir until well combined. Evenly spoon the wet spice rub over both sides of each burger patty, coating all sides.
Brush and oil the grill grate and arrange the burgers on it. Grill over medium-high heat for 4 to 5 minutes per side, turning once. The internal temperature should be 160°F. Allow the burgers to rest for 3 minutes.
Serve in pita bread or on a bun with feta and tztaziki (see below), if using.
Tzatziki: Combine 3/4 cup plain Greek-style yogurt with 1 tablespoon of finely minced fresh dill and/or mint, 2 teaspoons of fresh lemon juice, 1 tablespoon of extra virgin olive oil, 1/4 teaspoon salt, and 4 inches of a hothouse cucumber, grated over a clean dish towel on a Microplane, then squeezed dry.
Serves 6 — Recipe courtesy of the Fresh-Pressed Olive Oil Club
Like many followers of the Paleo lifestyle, we’ve been frying eggs in EVOO for years and have never looked back. We love the crispy edges, the incomparable flavor, and, of course, the health benefits.
- 3 tablespoons extra virgin olive oil, divided use
- 2 large eggs
- 2 cups baby spinach or other tender greens of your choice
- Coarse salt (kosher or sea) and freshly ground black pepper to taste
- Powdered sumac or paprika (optional)
Heat 1 1/2 tablespoons of olive oil in a large nonstick pan over medium-high heat. Add the spinach and cook, stirring frequently, until the greens are barely wilted. Tip them onto a serving plate and keep warm.
Heat the remaining 1 1/2 tablespoons of olive oil in the same pan over medium heat. When hot, gently break the eggs into the pan and season generously with salt and pepper. Reduce the heat to medium. Fry the eggs until done to your liking, 1 to 3 minutes. Spoon the olive oil over the tops of the eggs to help cook the yolks and whites.
Carefully top the greens with the eggs (try not to break the yolks). Dust, if desired, with powdered sumac or paprika. Serve immediately.
Serves 1 but can be multiplied as desired — Recipe adapted from kalynskitchen.com
Available during the fall and winter months, seedless Fuyu persimmons are prized throughout the world for their nuanced flavors (reminiscent of pear, pumpkin, and brown sugar) and lack of astringency. Olive oil gives this vitamin- and antioxidant-packed smoothie a rich mouthfeel.
- 2 ripe Fuyu persimmons
- 1 banana, frozen, peeled
- 1 cup almond, cashew, or other milk
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sugar (optional)
- 1/4 teaspoon ground cinnamon
- Pinch of ground cloves
- Pomegranate seeds, for garnish (optional)
Wash the persimmons and remove the stems. Add the fruit, along with all other ingredients, to a blender and blend for one minute. Pour into a chilled glass. Top with pomegranate seeds, if desired.
Makes 1 smoothie — Recipe adapted from downshiftology.com