- Bake potatoes
- Bake fish
- Finish potato salad
Yogurt sweet potato salad
This recipe is surprisingly filling, feel free to make it with only sweet potatoes if you don’t want to use regular potatoes
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Ingredients:
- 4 sweet potatoes peeled and cubed
- 1 potato peeled and cubed
- 1/8 cup extra virgin olive oil
- 1 teaspoon salt pink Himalayan
- 1 teaspoon garlic powder
- 4 stalks celery sliced
- 1/2 cup fresh mint stems removed, chopped
- 1/4 cup fresh dill stems removed chopped
- 1 serving size plain yogurt
Directions:
- Preheat oven to 375°F. Prepare a large baking sheet pan with parchment paper.
- Add the sweet potatoes and potatoes, olive oil, salt and garlic powder and mix well. Bake for 45 minutes.
- Add the rest of the ingredients to a bowl and mix well. Add the potatoes and sweet potatoes and eat warm, room temperature or cold. You can cook the sweet potatoes/potatoes up to 4 days in advance!
Tangerine miso red snapper fish
Miso is the elegant Japanese term for fermented soybean paste. It creates a unique but gentle flavor. It lasts forever in your fridge, so if you buy it once. place it in a jar or container and pull it out when needed. You can make this recipe without the paste and it will still be bold and colorful and delicious! The trick to this dish is using high quality fresh fish!
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Ingredients:
- 1 orange thinly sliced
- 1 tangerine thinly sliced
- 1 red chili pepper thinly sliced, seeds removed for less heat
- 2 tablespoons silan date honey
- 3 tablespoons extra virgin olive oil
- 2 tablespoons capers optional
- 2 tablespoons miso paste
- 2 tablespoons soy sauce
- 8 filet red snapper
- 1 teaspoon salt pink Himalayan
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 cup fresh mint chopped
- 1/4 cup fresh basil chopped
Directions:
- Preheat oven to 375°F. Prepare a large baking sheet pan with parchment paper.
- Add the oranges, tangerines, chili pepper, silan, 2 tablespoons olive oil, capers and miso paste (put small dollops all over instead of one big dollop). Make sure the orange and tangerine are not overlapping too much. Drizzle with soy sauce and place in oven for 10 minutes.
- Pat the fish dry and evenly sprinkle with salt, garlic powder and paprika. Use remaining oil to rub the spices in.
- Remove sheet pan from oven and mix the orange mixture and then place the fish on top of the orange mixture, not overlapping. Cover tightly with tinfoil and bake for 12 minutes.
- Sprinkle with mint and basil and serve. Serve hot or room temperature.
Notes & Tips:
Feel free to substitute this with any filet of fish, just keep in mind if it is salmon it should cook twice as long.
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
Make fish tacos!!!
Add the yogurt dressing to a taco, add pulled apart leftover fish and the potatoes!
Add the yogurt dressing to a taco, add pulled apart leftover fish and the potatoes!
