Oke Recipe

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 :

- 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.

Ingredients :

- 1 medium onion
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons ground cumin
- 2 cups cubed, peeled sweet potato
- 2 teaspoons ground cinnamon
- 2 teaspoons ground coriander
- 2 cups dried lentils
- 6 cups vegetable broth
- Sea salt and freshly ground black pepper
- One 14-ounce can fire-roasted tomatoes
- 1 cup collard ribbons (see Note)
- 1 cup kale ribbons (see Note)

Directions :

Heat the olive oil in a soup pot over medium heat, and add the onion and spices. Cook for 5 minutes, until softened. Stir in the broth, lentils, and tomatoes and season with salt and pepper to taste. Add kale, collards, and sweet potato, and cook for 5 more minutes or until the greens are wilted but still bright green. Reduce the heat to low and simmer until lentils and sweet potato are tender. Serve by itself as a soup or over red quinoa. It is delicious garnished with yogurt and slivered almonds.

Note: To make kale and collard ribbons, cut off the stems, stack the leaves, and roll the leaves up. Slice the rolls into thin ribbons.