Oke Recipe

Ingredients :

- ½ cup red pepper paste
- 2 cups walnuts, chopped
- ½ cup olive oil
- ½ cup bread crumbs
- 2-3 tablespoons pomegranate molasses
- 2-3 tablespoons cumin
- 4 tablespoons minced onion
- ¼ cup water
- ½ teaspoon dry basil
- 1-2 tablespoons pine nuts, for decoration
- salt and black pepper as desired


Directions :

Chop walnuts in a blender or food processor, then add bread crumbs, olive oil, pomegranate molasses, pepper paste, all spices and water, and blend well. Add salt and pepper to taste. Put in a serving dish and decorate with pine nuts.

Makes 2 to 2½ cups of spread. Serve with cut vegetables, such as cucumbers, celery, carrots, or with breads—toasted pita bread or crackers. Can also be used as a spread in a sandwich with grilled vegetables.

Serves 4-6.

Ingredients :

- Grated zest and juice of 1 lemon
- Extra-virgin olive oil
- Two 4- to 6-ounce skinless halibut fillets
- 1 bunch kale, leaves only
- Sea salt


Directions :

Preheat the oven to 375°F. Combine the lemon zest and juice with 1 tablespoon of olive oil and drizzle over the fish in a shallow pan. Tear the kale leaves into chip-sized pieces, put in a big bowl, and drizzle with enough olive oil to coat the leaves. Sprinkle with a pinch of salt and toss the leaves with your hands. Spread the kale on a large rimmed baking sheet. Roast the fish for 10 minutes, then add the kale to the oven. Roast the kale along with the fish for 5 minutes, then take the kale out of the oven and toss to cook the other side.

Return the pan to the oven for about 5 minutes and remove. Check the fish to make sure it is cooked through; if not, roast for up to another 5 minutes. Serve the fish on top of the kale.

Ingredients :

- ½ cup sliced leek, white and light green parts only
- 3 cups vegetable stock or water
- 2 cups frozen organic corn
- 1 small yellow onion, diced
- 2 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Chopped chives, parsley, or scallions for garnish (optional)


Directions :

Heat the olive oil in a medium saucepan over medium heat. Add the corn, onion, and leeks and cook until softened. Season with sea salt and pepper to taste and stir. Add the stock and simmer for 30 minutes. Blend in batches in a blender or use an immersion blender to puree until smooth. Garnish with chives, parsley, or scallions.

Ingredients :

- 1 cup chopped steamed and cooled asparagus or broccoli
- 2 cups chopped roasted boneless, skinless chicken breast
- ⅓ cup extra-virgin olive oil
- ½ cup diced red bell pepper
- 1 teaspoon white sesame seeds
- ¼ cup raw apple cider vinegar
- ½ cup chopped scallion
- 2 tablespoons honey
- 2 teaspoons tamari
- 2 teaspoons chia seeds
- 2 teaspoons black sesame seeds

Directions :

Combine the chicken and vegetables in a large bowl. Put olive oil, vinegar, white sesame seeds, honey, and tamari in a jar and shake to emulsify. Drizzle the dressing over the chopped chicken mixture and sprinkle with the scallions, chia seeds, and black sesame seeds. Serve over mixed greens.

Ingredients :

- ½ cup chopped scallion
- 1 teaspoon extra-virgin olive oil, plus oil for the pan
- ½ cup cherry tomatoes, halved or quartered
- 2 shallots, chopped
- 1 cup egg whites, whisked
- 2 cups chopped stemmed kale
- Sea salt and freshly ground black pepper
- 2 tablespoons skim milk
- 3 tablespoons crumbled feta cheese
- ¼ cup chopped fresh parsley


Directions :

Preheat the oven to 375°F. Lightly coat a 9-inch pie pan with olive oil. Heat the 1 teaspoon olive oil in a sauté pan or skillet over low heat, add the scallions and shallots, and cook until soft. Add the tomatoes and kale and cook until the kale is almost wilted. Turn off the heat and whisk together the egg whites, milk, and some salt and pepper. Add the kale mixture and stir. Add half of the parsley. Add the feta and pour the mixture into the prepared pie pan. Bake for 20 minutes or until golden brown. Cool and cut into wedges. Sprinkle with the remaining parsley and serve.

Ingredients :

- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh parsley, plus parsley for garnish
- 1 tablespoon drained capers
- 1 tablespoon plain nonfat Greek yogurt
- Two 4- to 6-ounce skinless wild halibut fillets
- 1 tablespoon grated lemon zest
- Fresh lemon juice for serving


Directions :

Preheat the oven to 350°F. Combine the herbs, yogurt, capers, and lemon zest in a small bowl and rub on the halibut. Bake in a shallow pan for 25 minutes and serve with or atop Asparagus Ribbon Salad. Top with parsley and a squeeze of lemon. Variations You can add chia seeds or sesame seeds to the yogurt-herb mixture to make a thicker crust.

Ingredients :

- 2 tablespoons fresh lemon juice
- 1 bunch fresh asparagus, tough ends snapped off
- 1 clove garlic, minced
- ¼ cup extra-virgin olive oil
- Sea salt and freshly ground black pepper


Directions :

With a vegetable peeler, start from the top of the asparagus spear and gently peel downward. Soon you’ll have a pile of thin asparagus ribbons. When you get to the point where you have only a small bit of the asparagus, chop it into matchstick pieces. There is no wrong way to do this; you just want the asparagus to be thin because it’s to be eaten raw. Make a vinaigrette by whisking together the lemon juice, olive oil, and garlic. Drizzle over the asparagus and season with salt and pepper to taste. Let this sit for 30 minutes if you can.

Variations :

To make this more of a meal than a side, place a mound of marinated asparagus on top of greens and sprinkle with walnuts, almonds, or sunflower seeds for crunch and protein.