Giada's Feel Good Food (33 page)

for the sauce:
Meanwhile, in the same skillet used for browning the pork, heat the oil over medium-high heat. Add the shallot, salt, and pepper. Cook until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Pour in the wine and use a wooden spoon to scrape up the brown bits that cling to the bottom of the pan. Simmer for 1 minute. Whisk in the honey, mustard, vinegar, and thyme. Simmer until thickened, about 2 minutes. Remove from the heat and stir in the butter until melted and smooth.

Top the pork slices with the honey-mustard sauce and serve.

I make these vegan burgers when I want to eat a bit lighter but crave something that feels indulgent and hearty. They are also great for barbecues, of course. I'm finding more and more that my friends, even those who are meat-eaters, sometimes want a different option. I skip the bread and keep the traditional lettuce and tomato garnishes—and often a pickle, too—but it goes without saying that these are also great on buns. To make mini burgers, see the
Cook's Note
.
serves 6

for the burgers:
In a 12-inch nonstick skillet, heat ¼ cup of the oil over medium-high heat. Add the shallots, ¾ teaspoon of the salt, and ¼ teaspoon of the pepper. Cook until soft, about 3 minutes. Add the garlic, mushrooms, thyme, the remaining ¾ teaspoon salt, and the remaining ¼ teaspoon pepper. Cook until the mushrooms are soft, 6 to 8 minutes. Set aside to cool slightly.

In a food processor, puree the peas and half of the lentils until smooth. Transfer to a medium bowl. Add the remaining lentils, ⅓ cup of the cornmeal, the mayonnaise, lemon juice, and the mushroom mixture. Form the mixture into 6 (3-inch-thick) patties.

Sprinkle ¼ cup of the remaining cornmeal on a baking sheet. Put the formed patties on top of the cornmeal. Sprinkle the remaining ¼ cup cornmeal on top of the patties. Refrigerate for at least 30 minutes.

Heat the remaining ¼ cup olive oil in the same skillet over medium heat. Add the patties and cook until they are golden brown, 4 minutes per side.

for the mayonnaise:
In a small bowl, mix together the mayonnaise, basil, and lemon zest until smooth.

Smear the mayonnaise on the lentil burgers. Serve over the lettuce and tomato slices.

A traditional Italian green sauce gets even greener and more vibrant with the addition of chopped arugula; it's kind of like a salad and sauce in one. This dish is great over quinoa or brown rice.
serves 4

for the sauce:
In a small bowl, blend the arugula, parsley, olive oil, capers, lemon zest, lemon juice, salt, and red pepper flakes.

for the fish:
Position an oven rack in the center of the oven. Preheat the oven to 375°F.

In a small bowl, mix the parsley, chives, and lemon zest.

Coat the salmon fillets all over with the olive oil. Put the fish on a rimmed baking sheet. Sprinkle on both sides with the salt and pepper. Sprinkle the herb mixture over the top of the fish fillets, pressing slightly to adhere.

Bake the fish until medium, 9 to 10 minutes. Transfer 1 fish fillet to each of 4 plates. Spoon the arugula salsa verde alongside. Serve with lemon wedges, if desired.

Salmon pairs so well with the fresh herbs and tangy Greek yogurt in this creamy yet light sauce. This dish feels decadent when you eat it, but it's so good for you!
serves 4

for the tzatziki:
In a food processor, combine the yogurt, basil, chives, tarragon, vinegar, salt, and pepper. Blend until the herbs are finely chopped and the sauce is pale green. Scrape the sauce into a bowl.

Stack 2 paper towels on a plate. Using the large holes of a box grater, coarsely grate the cucumber onto the paper towels; pat dry. Mix the cucumber into the tzatziki sauce. Cover and refrigerate for up to 4 hours. Stir before serving.

for the salmon:
In a large skillet, heat the olive oil over medium-high heat. Season the salmon on both sides with the salt and pepper. Put the salmon in the pan, skinned side up, and cook until golden brown, about 4 minutes. Using a fish spatula, flip the fish and cook until medium in the center, about 2 minutes.

Serve the fish warm, at room temperature, or chilled, topped with the tzatziki.