Betsy Nelson

Pomegranate Gremolata

Betsy Nelson · December 2015

A gremolata is a condiment made from chopped aromatic herbs and citrus zest. This variation is a particularly pretty one, and tastes great served with roast lamb, other roasted or grilled meats, or fish. Lemon zest is used traditionally, but you can change it up by trying lime, grapefruit, or orange zest.

Pomegranate Granita

Betsy Nelson · December 2015

This elegant frozen dessert — with a flavor reminiscent of mulled wine — includes spices that help support your immune system during cold-and-flu season.

Pork Chops With Pear-and-Pomegranate Sauce

Betsy Nelson · December 2015

You can cook up this aromatic main dish in a single skillet. Garnish with fresh rosemary or sage leaves if you like.

Spinach Salad With Grapefruit, Avocado, and Pomegranate
Betsy Nelson · December 2015
This beautiful winter salad combines tart pomegranate with tangy citrus, rich avocado, and deep-dark leafy greens. Substitute arugula, endive, or baby kale greens for the spinach if you like. For a little extra crunch, sprinkle with a handful of toasted walnuts or pecans.
Sweet-Potato Mash With Pomegranate and Maple-Balsamic Drizzle
Betsy Nelson · December 2015
Pomegranates transform humble, roasted sweet potatoes into a dish perfect for entertaining.
Pan-Seared Scallops
Betsy Nelson · October 2015
Cooking delicate scallops quickly over high heat prevents moisture and flavor loss. By searing deeply on one side, you’ll allow the scallops to develop a crisp golden crust. Then all you have to do is flip them to allow the skillet to “kiss” the other side. Don’t be afraid to use a hot pan.
Sautéed Apples With Maple-Glazed Pecans
Betsy Nelson · October 2015
Sautéing apples enables you to cook them through without dehydrating them like baking or roasting does, and it allows the apples to maintain their shape and not get mushy. Serve with plain yogurt, a drizzle of cream, or a crumble of goat cheese.
Sautéed Cauliflower
Betsy Nelson · October 2015
Sautéing these sturdy vegetables over medium-high heat caramelizes their natural sugars, developing rich color and flavor. For additional pizzazz, toss and coat with various seasonings at the end, such as fresh lemon juice and herbs, or a tablespoon of butter and minced garlic.
Braised Beef Pot Roast With Root Vegetables
Betsy Nelson · October 2015
For a beautifully browned pot roast, first sear the meat on the stovetop, then add liquid and move it to the oven to braise.
Braised Greens
Betsy Nelson · October 2015
Braising hearty greens helps make them tender, and finishing them with a splash of vinegar brightens their flavor. Play with different combinations by switching up your oils and acids: Instead of olive oil and vinegar, try coconut oil and brown-rice vinegar, or ghee and fresh lime juice. Other nice flavor additions include grated fresh ginger, crushed garlic, or minced jalapeños.
Roasted Winter Squash With Garam Masala
Betsy Nelson · September 2015
This is a satisfying side dish to serve with grilled meats or fish. The recipe also works wonderfully with other squashes or vegetables like carrots, cauliflower, green beans, or sweet potatoes.
Collard Greens With Tomatoes, Ginger, and Turmeric
Betsy Nelson · Sep 14, 2015
The turmeric in this dish adds a beautiful color to the sauce. You can sub Swiss chard or kale for the collards, but reduce the cooking time slightly because they are more tender.
Sautéed Fish With Sesame
Betsy Nelson · September 2015
You can use any firm white fish for this recipe, including corvina, Alaska pollock, catfish, or haddock. For an easy side dish, take advantage of the fragrant golden oil remaining in the pan: Add a handful of dark leafy greens to the oil after you have removed the fish, and sauté briefly to wilt.
Yellow Split Pea Dal
Betsy Nelson · September 2015
Dal is a soup or creamy side dish made from dried peas or beans that is often served alongside Indian meals. This soup version is subtle in flavor and comforting. Add more or less jalapeño to adjust spiciness.
Fresh Coconut Chutney
Betsy Nelson · September 2015
This creamy chutney adds brightness to any Indian recipe, and is especially tasty on a lamb curry.
Sautéed Brussels Sprouts With Coconut
Betsy Nelson · September 2015
This dish is great alongside grilled meats or fish. Freshly grated coconut adds rich flavor, but if you don’t have fresh coconut, look for frozen grated coconut at Indian or health-food markets to use instead. If you have only dried coconut, soak it overnight in 1/4 cup coconut water.
Oven-“Fried” Chicken
Betsy Nelson · June 2015
Fried chicken is a picnic classic, and this oven-baked version is a nice, nongreasy option. The crispy, gluten-free crust seals in the heat and moisture of the chicken, which reheats well the next day. If you want to spice up your chicken, add a teaspoon of hot-pepper sauce to the buttermilk and more cayenne pepper to the crumb mixture.
Zucchini Pinwheel Frittata
Betsy Nelson · June 2015
These frittatas can be baked the night before and enjoyed at room temperature or chilled.
Korean BBQ Pork Cabbage Wraps
Betsy Nelson · June 2015
Korean tacos are popping up at restaurants and food trucks around the country. This recipe skips the flour tortillas in favor of a wrap of fresh cabbage leaves or other sturdy greens.
Tandoori Chicken Skewers
Betsy Nelson · June 2015
Colorful, richly flavorful, and a cinch to pack, these skewers are easy to adapt. Try other marinades like Thai peanut or Italian herb, and experiment with your favorite veggies.
Build a Smorgasbord
Betsy Nelson · June 2015
If you don’t have much time for meal prep, try the smorgasbord approach. These sturdy foods hold up well in summer heat.