Eating a diet rich in fish will put you on the fast track to good skin. Here’s a delicious recipe and deceptively easy recipe adapted from epicurious.com.
- ¼ cup capers, rinsed
- 2 ½ lb (1-inch-thick) halibut fillets
- 1 ½ large lemons, thinly sliced crosswise
- ¼ cup fresh flat-leaf parsley
- 2 cups extra-virgin olive oil
1. Preheat oven to 250°F.
2. Chop half of capers and pat fish dry.
3. Sprinkle fish with 1 ½ teaspoons salt and ½ teaspoon pepper.
4. Let stand 10 minutes at room temperature.
5. Arrange half of lemon slices in 1 layer in an 8-inch square glass baking dish and arrange fish in 1 layer over lemon.
6. Top with all of capers, remaining lemon slices, and 3 tablespoons parsley, then pour oil over fish.
7. Bake in middle of oven, uncovered, until fish just flakes and is cooked through, about 1 to 1 ¼ hours.
Serve fish with some of lemon slices, capers, and oil spooned over. Sprinkle with remaining tablespoon parsley. Bon appétit!
Artichokes are one of nature’s most detoxifying foods. Packed with insoluble fiber, this spring super food is a great addition to your anti inflammatory dishes. We are especially fond of this dish adapted from allrecipes.com
- 2 large artichokes
- 4 cloves garlic
- 1 teaspoon salt
- ¾ cup olive oil
- Crushed red Chili Flake to taste
- 1 tablespoon fresh Rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water.
- Trim the tops from the artichokes, then cut in half lengthwise and place halves into the bowl of lemon water to prevent browning.
- Add artichokes to boiling water. Cook for 15 minutes. Drain.
- Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil, garlic, chili flake and rosemary and season with salt and pepper according to taste.
- Brush the artichokes with a coating of the garlic dip and place them on a preheated grill. Grill (or broil) the artichokes for 5- 10 minutes, basting with the dip, turning frequently, until the tips are a little charred. Serve immediately.
Cantaloupe is one of nature’s most hydrating foods. Packed with vitamin A and C, this melon travels easily and is an excellent make-ahead snack to take on flights to keep the body hydrated from the inside out. We like to pair cantaloupe with lime, mint and ginger for flavorful, anti-inflammatory snack.
- 1 cantaloupe, halved, seeded, peeled
- 3 tablespoons fresh lime juice
- 3 tablespoons chopped fresh mint
- 2 teaspoons grated lime peel
- 2 1/2 teaspoons grated peeled fresh ginger
- 2 teaspoons raw agave syrup (optional)
- Cut cantaloupe into 3/4- to 1-inch cubes (about 5 cups) and place in large bowl.
- Add lime juice, mint, and lime peel; toss to blend.
- Mix in ginger, and agave (optional).
- Refrigerate until ready to serve, stirring occasionally, up to 3 hours.
Bon appétit! What make-ahead snacks do like to travel with?
Fun & unusual salads are a great way to incorporate Dr. Perricone’s anti inflammatory foods into your every day diet. This delicious summer salad will brighten up your skin as well as your day. When picking out blackberries, I look for plumpness and darkness; as the saying goes, “blackberries are red when they are green.”
Lime & Ginger Vinaigrette
Note: these amounts are to make a batch of the vinaigrette, so you’ll have leftovers to enjoy.
- 2-3 limes, juice and zest from 1 lime
- ½ med shallot, finely chopped
- 1” piece fresh ginger, grated
- ½ cup olive oil
- 2-3 tbl amber agave or maple syrup
- Course salt, to taste Whisk all of the ingredients together.
Whisk all of the ingredients together.
Blackberry, Peach & Walnut Salad
- 1 pint blackberries
- 1 peach, sliced
- ¼ small red onion, sliced
- Mixed spring greens
- ½ cup walnut bits, toasted with cinnamon
- 4 oz. log of fresh goat cheese, slice into medallions, optional
- Massage the greens with some of the vinaigrette, and you can let it sit while you prep the rest of the salad ingredients.
- Serve the greens on to four dishes, and arrange the rest of the ingredients on the bed of greens however you wish. A delightful presentation makes the dish that much more pleasurable to eat.
What are your favorite sweet and savory salad recipes?
Katharina Knoll, a Manhattan-based food and art enthusiast has prepared a series of anti-inflammatory recipes celebrating simple, rustic foods. Enraptured by the intersection of health and nutrition, Kat is the founder and director of Behind Foods. Follow Kat on her blog, Katharina’s Food Adventures, and keep in touch through her Facebook fan page and Twitter