EyeSwoon

the bite: Phoebe Lapine

So much change, growth, development & community has embraced my world in these past few months. Particularly an expansion surrounding like-minded foodies, woman whom are on a very similar path as my own.  Phoebe Lapine is one of those very people. I met Pheobe at the Saveur Magazine Blog Awards, and though I already admired her work, photography and recipes from afar, I was smitten to have found a mutual admiration. I couldn’t be happier to feature her swoony recipe on #TheBite. Here’s to budding friendships and likemindedness is a tight knit food-lovin’ community of ladies! #FriendsInFood

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NAME : Phoebe Lapine

PROFESSION : food + health writer / blogger behind Feed Me Phoebe / gluten-free chef / recipe developer / author of the forthcoming memoir The Wellness Project

PHILOSOPHY ON FOOD? Healthy hedonism. Eat a lot of good, with a little bad. Kale lasagna is better than no lasagna at all.

COOKING MAKES ME FEEL nourished (body, mind and soul)

ESSENTIAL KITCHEN TOOL? A well-seasoned, well-loved cast iron skillet.

THREE INGREDIENTS YOU COULDN’T LIVE WITHOUT? Lemons, good olive oil, potatoes

SOUNDTRACK IN YOUR KITCHEN? Fleetwood Mac, Frank Ocean, Taylor Swift (depending on my mood!). I also love the “Cool New Music” rotating playlist on Songza so I can keep up with what the kids are listening to.

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MIDNIGHT SNACK? Out on the town: french fries. At home: chocolate covered frozen banana bites.

QUIRKY FOOD HABITS? I have a bit of an orange phobia. Luckily, not the color. Just the fruit.

I CAN NEVER RESIST? A dozen (or two) oysters.

THE RECIPE YOU ARE KNOWN FOR? Sweet & Savory Moroccan Chicken Tagine in my first cookbook. I’ll never stop making variations on that theme – it always hits all the perfect comfort notes.

MOST SWOON-WORTHY RESTAURANT? Old school: Babbo. New school: Fedora. Old school, with a new school twist: Empire Diner.

THEY SAY YOU ARE WHAT YOU EAT –  WHAT ARE YOU? A bowl of garnishes? I always go for the random veggies on any plate, especially if they’re pickled. Perhaps that should have been my food quirk? I don’t know if I want to be a pickle…

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Salmon and Quinoa Bowls with Kale and Tahini-Yogurt Sauce

Phoebe Lapine

  • Ingredients

    • Serves 4

      •     1 cup white quinoa
      •     1 bunch Lacinato, Tuscan or dinosaur kale, thick stems removed and thinly sliced
      •     1 medium carrot, peeled and thinly sliced
      •     2 tablespoons lemon juice
      •     2 garlic cloves, minced
      •     Olive oil
      •     Sea salt
      •     2 cups cooked chickpeas, rinsed and drained if canned
      •     1/4 cup dried currants, cranberries or cherries
      •     1 tablespoon hemp seeds (optional)
      •     Four 4-ounce sockeye salmon fillets (skin on)

      For the sauce:

      •     1/4 cup tahini paste
      •     1/2 cup water
      •     1 tablespoon lemon juice
      •     1/2 cup Greek yogurt
      •     1/2 teaspoon sea salt

  • The Prep

      • In a medium saucepan, combine the quinoa and 2 cups water. Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes, then let stand covered for 10 minutes off the heat. Fluff with a fork and set aside.
      • Meanwhile in a large mixing bowl, combine the kale, carrots, lemon juice, garlic, 2 tablespoons of olive oil and 1/2 teaspoon sea salt. With clean hands, toss the kale until very well coated in the lemon and oil. Add the cooked quinoa to the kale along with the chickpeas, dried fruit and hemp seeds (if using). Mix until well-incorporated and taste for seasoning.
      • Heat 2 tablespoons of oil in a large nonstick or cast iron skillet. Pat the salmon dry and season with salt. Cook the salmon skin-side down over high heat until nicely browned, 2-3 minutes. Carefully flip the fish and cook for another 2 minutes, until opaque up the sides.
      • Divide the quinoa between 4 bowls and top with the seared salmon.
      • In a medium mixing bowl, whisk together the ingredients for the sauce until smooth. Add more water as necessary to make the sauce drizzle-friendly. Spoon over the fish and serve immediately.

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