Salmon with Saffron Risotto & Asparagus

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February 7, 2023

This delectable Salmon Saffron Risotto and Asparagus results in a filet of tender, flaky salmon over creamy saffron risotto. Chef Jackie Page, TABLE contributor, friend, and chef-owner of Jackie Kennedy Catering creates dishes full of heart and soul. It is no wonder she has become one of Pittsburgh’s sought-after culinary experts (and one of our favorite chefs).

Tips for Making Risotto

Always use warm stock for the risotto to coax the most starch out of of each grain of rice. Further, a wide pan like the ones from Le Creuset will yield the best results, since a wide base means the rice will cook more evenly. Deglazing with a white wine (something very crisp like Sauvignon Blanc, Pinot Grigio or an unoaked Chardonnay) also helps the process. This is where we added the saffron, so that it saturates into the sauté.

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Salmon with Saffron Risotto & Asparagus

Author: Jackie Page

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Description

A decadent and delightful savory treat.

Ingredients

Scale

2 salmon filets
1 tbsp of salmon seasoning
Black pepper
3 tbsp olive oil
1 bunch asparagus
Salt and pepper
1 lemon peel, grated
Fresh squeezed lemon
1 cup arborio rice
1/4 cup white wine
A pinch of saffron
1 chopped shallot
32 oz hot chicken broth
2 oz butter

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Instructions

Season 2 salmon filets with salmon seasoning and black pepper, drizzle with olive oil, and bake at 375 degrees for 8 minutes.
On a baking sheet, add asparagus, olive oil, salt and pepper, grated lemon peel and lemon juice, and bake in oven with the salmon for about 8 minutes.
In a saucepan, add 3 tablespoons of olive oil and sauté the shallot until softened. Add the arborio rice and sauté until oil coats the rice.
Add white wine, saffron and stir.
Begin adding the hot chicken broth 1/2 cup at a time, stirring continuously. Continue adding more broth has it cooks into the rice. This procedure will take about 20 minutes. You should have a beautiful color.
Add some salt, pepper, and butter after turning off the heat. Serve with the salmon.

Try some of Jackie Page’s other recipes:

Recipe by Jackie Page
Styling by Anna Franklin
Photography by Dave Bryce

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Colossal Blackened Shrimp with Pasta in Alfredo Sauce

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February 7, 2023

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Chef Jackie Page’s spicy take on colossal blackened shrimp and Alfredo sauce. — Chef Jackie Page’s spicy take on classic shrimp with Alfredo sauce.

We love this recipe for Colossal Blackened Shrimp with Alfredo Sauce. Chef Jackie Page creates dishes full of heart and soul. It is no wonder she has become one of Pittsburgh’s sought-after culinary experts. If you’re looking for delicious recipes that make a splash at dinnertime, but without the stress, Chef Jackie’s recipes are for you. She imparts maximum flavor without a long list of ingredients. And most of her recipes include items you probably already have in your pantry.

What is Blackened Seasoning?

This seasoning is a spice blend of paprika, garlic, thyme, oregano, ground black pepper, salt, and cayenne pepper. You can buy it at the grocery store or make it yourself. However, what’s in it can vary depending on who made it. It’s common in Cajun cooking as a way to take what can be a bland dish and turn it into something with deeper flavor. This Blackened Shrimp with Alfredo Sauce combines the creaminess of parmesan cheese with the fuller bodied spices of the seasoning mix. You can use any pasta you wish, as long as it absorbs the flavor.

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Colossal Blackened Shrimp with Alfredo Sauce

Author: Jackie Page

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Ingredients

Scale

6 colossal shrimp peeled, deveined, tail on
1 tbsp blackened seasoning
2 tbsp olive oil
8 oz pasta of choice
1/2 cup milk
2 tbsp butter
1/2 cup Parmesan cheese
Fresh basil for garnish

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Instructions

Season shrimp with blackened seasoning and sauté in a pan until done. Do not overcook: they will probably take around 5 minutes total to cook.
Boil pasta until al dente and drain. Place in a sauté pan.
Add milk and butter and bring to a slight simmer. Add Parmesan cheese and stir until incorporated. Toss pasta with the sauce.

Recipe by Jackie Page
Styling by Anna Franklin
Photography by Dave Bryce

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Kedgeree

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February 7, 2023

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A delightful kedgeree dish with a rich interplay of flavors and textures. — A delightful dish with a rich interplay of flavors and textures.

Aromatic spices, rice, spinach, and eggs harmonize beautifully together in this Kedgeree recipe, which is deeply satisfying for breakfast, lunch, or dinner. You’ll be delighted by the rich interplay of flavors and textures in this recipe from Selena Orkwis of Nurture Pittsburgh.

KEDGEREE RECIPE

Makes 4-5 servings

INGREDIENTS

2 cinnamon sticks

¼ tsp cumin seeds

1 tbsp whole coriander

¼ tsp mustard seeds

¼ tsp turmeric

1 tsp kosher salt

1 tbsp avocado oil

3 cups jasmine rice, rinsed

4 ½ cups water

4-5 farm eggs

8 oz bag baby spinach

INSTRUCTIONS

Toast spices in avocado oil until fragrant. Add rice and toast for a minute. Add water and bring to a boil. Cover, turn down the heat, and simmer for 14 minutes. Turn off the heat and let sit for 5 minutes, covered.
The above step can also be completed in an Instant Pot: Reduce the water to 3 cups. Toast the spices, add rice and water, and cook on high pressure for 4 minutes. Let the pressure release naturally for 5 minutes, then release the rest of the pressure and fluff.
While the rice is cooking, bring a second pot of water to a boil. Salt generously and using a slotted spoon, lower the eggs gently into the water. Boil for 6 minutes, then remove with the slotted spoon and cool in a water bath.
Wilt the spinach in a frying pan with 1 tsp of avocado oil and a pinch of salt.
To serve, divide the rice between plates and top with spinach and a peeled egg.

RECIPE AND STYLING BY SELENA ORKWIS / PHOTOGRAPHY BY DAVE BRYCE

Try some of Selena Orkwis’ other delicious recipes:

Crispy Cauliflower Tacos

Roasted Sweet Potato Burrito Bowl

Romaine Arugula Salad with Confit Tomato & Peppers, Balsamic Vinaigrette& French Lentils

Butternut Coconut Soup with Roasted Chickpeas and Pepitas

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!

Romaine‑Arugula Lentil Salad with Confit Tomatoes & Peppers

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February 7, 2023

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Romaine Arugula and Lentil Salad with Confit Tomatoes & Peppers

Staying healthy by eating salads can feel a little mundane after a while. But, thankfully there are plenty combinations you can explore if you are in need of a new recipe to try. Our Romaine Arugula and Lentil Salad with Confit Tomatoes & Peppers extends past your regular house or caesar salad. The richness of peppers and tomatoes roasted in olive oil is brightened beautifully with fresh greens and a big spoonful of lentils tossed in a tangy balsamic dressing. This dish is so substantial that you will forget you’re eating salad for supper.

What Do Lentils Add to a Salad?

Other than their addition to filling the plate and placing a new texture, the health value of lentils superpowers your salads. Lentils are an excellent source of plant-based protein, making them a perfect for feeling full and satisfied. They also carry soluble and insoluble fiber to help with gut health and digestion. Plus, the slight earthy flavor that these little gems add into the salad is one that brings all the different elements together.

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Romaine Arugula and Lentil Salad with Confit Tomatoes & Peppers

Author: Selena Orkwis

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Description

Using lentils in your salad recipe can bring about a fullness you won’t receive with just arugula.

Ingredients

Scale

1 pt cherry tomatoes
½ lb mini peppers
1 sprig rosemary
Extra-virgin olive oil, to cover
1 tsp Dijon mustard
⅓ cup balsamic vinegar
1 tsp honey or sugar
1 tsp kosher salt
⅓ cup avocado oil
⅓ cup extra-virgin olive oil
1 cup French (Puy) lentils
Romaine hearts
Arugula

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Instructions

To confit tomatoes and peppers: Place the tomatoes and peppers in a 12-inch cast-iron or other oven-safe pan. Tuck in the sprig of rosemary and pour in EVOO to cover. Roast at 300 degrees for about 25 minutes.
For the vinaigrette: Combine balsamic vinegar, Dijon, honey, and salt in a bowl or blender. Add the oils, whisking briskly or blending.
For the lentils: Place French lentils in a pot and add 2 cups of water. Bring to a boil and simmer for 20 minutes until tender. Drain and toss with ¼ cup of the vinaigrette.
Slice the romaine hearts into 1-inch ribbons. Toss with arugula. Top with lentils, confit tomatoes and peppers, and a drizzle of the dressing.

Recipe and Styling by Selena Orkwis
Photography by Dave Bryce

Try some of Selena Orkwis’ other delicious recipes:

Crispy Cauliflower Tacos

Roasted Sweet Potato Burrito Bowl

Kedgeree

Butternut Coconut Soup with Roasted Chickpeas and Pepitas

Subscribe to TABLE Magazine‘s print edition.

Roasted Sweet Potato Burrito Bowl

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February 7, 2023

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Two burrito bowls of sweet potatoes and grains sit in white bowls on a green background. — A healthy and delicious burrito bowl full of the flavors you love.

Selena Orkwis shares this Roasted Sweet Potato Burrito Bowl recipe for a meatless alternative with TABLE readers. What is it about cumin and lime that piques the taste buds into bliss? These flavors, along with chili, onion, garlic, queso fresco, and cilantro elevate the simple sweetness of brown rice and roasted sweet potato into a delicious meal. And a healthy one, too!

Can You Substitute Brown Rice in This Burrito Bowl?

We completely understand that brown rice is not always enjoyed by everyone. Instead of brown rice, or even white rice, you can elevate this bowl with other grains. Quinoa is an highly nutritious grain with a slightly nutty flavor and a fluffy texture to use instead. There’s also couscous that’s a quick-cooking grain and provides a slightly different texture that also absorbs the flavors of the other ingredients. Though if you just need a simple, lower-carb option, cauliflower rice is a great choice. It adds a unique texture and a subtle sweetness to the bowl.

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Roasted Sweet Potato Burrito Bowl

Author: Selena Orkwis
Yield: Serves 4

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Description

Instead of a regular burrito, try all the same delicious ingredients in a bowl with a vegetarian touch.

Ingredients

Scale

1 large sweet potato, about 1 lb
¼ cup + 1 tbsp avocado oil
1 tsp chili powder
1 tsp ground cumin
½ tsp granulated garlic
1 ½ tsp kosher salt
1 medium Spanish onion
2 cups medium grain brown rice
1 can black beans, drained and rinsed
1 lime
Queso fresco or Greek yogurt
Cilantro
Toasted pumpkin seeds

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Instructions

Peel and cubed the sweet potato in ½-inch cubes.
Toss with ¼ cup avocado oil, ½ tsp each chili powder, cumin, granulated garlic, and salt and roast 20 minutes at 350 degrees, until browned and tender.
Slice the onion and combine with 1 tablespoon avocado oil and ½ teaspoon salt.
Rinse the rice and add to an Instant Pot with 2 cups water, ½ tsp chili powder, ½ tsp cumin and ½ tsp salt. Cook at high pressure for 24 minutes, and let pressure release naturally for 5 minutes.
To cook on the stovetop, rinse rice and bring 4 cups of water to a boil. Turn down to a low simmer and add rice, chili powder, cumin, and salt. Cook for 30 minutes covered, then turn off the heat and let rice sit for 10 minutes before fluffing and proceeding with the recipe.
To assemble bowls, layer cooked rice, black beans, sweet potato and onion. Squeeze lime juice over top and serve with any combination of crumbled queso fresco, Greek yogurt, cilantro leaves, or toasted pumpkin seeds.

Try some of Selena Orkwis’ other delicious recipes:

Crispy Cauliflower Tacos

Butternut Coconut Soup with Roasted Chickpeas and Pepitas

Recipe and Styling by Selena Orkwis
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Crispy Cauliflower Tacos

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February 7, 2023

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Crispy+Cauliflower+Tacos+TABLE+Magazine — Meatless tacos for when you’re taking a break from your carnivorous habits with these Crispy Cauliflower Tacos.

These Crispy Cauliflower Tacos are one way of taking a Meatless Monday break from overly carnivorous habits. Taking that break is good for the body and good for the planet. Nurture Pittsburgh’s Selena Orkwis suggests this recipe for Mondays or any other day of the week where you’re looking to feel lighter and to lighten your eco footprint.

Crispy Cauliflower Tacos Recipe

INGREDIENTS

1 large cauliflower head
½ tsp chili powder
¼ tsp granulated garlic
¼ tsp cumin powder
½ tsp kosher salt
1 1/2 cups non-dairy milk
2 cups panko crumbs
1 can black beans, drained, rinsed, and combined with 1 tbsp fresh lime juice, ½ tsp chili powder, ¼ tsp kosher salt
Corn tortillas, lime wedges, and pineapple salsa to serve

FOR THE PINEAPPLE SALSA:

½ fresh pineapple, cored, peeled and chopped (can substitute 1 14-oz can pineapple rings in juice, chopped)
2 Fresno peppers, chopped
½ red onion
½ pt cherry tomatoes, cut in half
1 tbsp cilantro leaves, chopped
1 lime, juiced
¼ tsp salt

INSTRUCTIONS

Cut the cauliflower into florets.
Mix the spices into the plant milk in a shallow container.
Pour the panko into another shallow container. Keeping one hand wet and the other dry, dredge the cauliflower in the plant milk and coat it with the panko.
Put the coated cauliflower on a baking sheet. Bake at 375 degrees for 15-20 minutes, until florets are crispy and browned.
For the pineapple salsa: core, peel, and chop half of the fresh pineapple, or chop up the canned pineapple
Seed and cut the Fresno peppers, cutting finely. Finely dice the red onion. Halve the cherry tomatoes. Chop the cilantro. Combine all in a bowl with lime juice and salt.
To serve, warm the tortillas over a burner or in a dry sauté pan. Top each tortilla with black beans, cauliflower florets, and pineapple salsa.

RECIPE AND STYLING BY SELENA ORKWIS / PHOTOGRAPHY BY DAVE BRYCE

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Butternut‑Coconut Soup with Chickpeas & Pepitas

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February 7, 2023

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Butternut Coconut Soup is a great way to take a Meatless Monday break from overly carnivorous habits. And that is good for the body and good for the planet. Nurture Pittsburgh’s Selena Orkwis suggests this recipe for Mondays or any other day of the week where you’re looking to feel lighter and to lighten your eco footprint.

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Butternut Coconut Soup with Roasted Chickpeas and Pepitas

Author: Selena Orkwis

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Description

A delicious fall or winter soup option with fresh produce.

Ingredients

Scale

2 medium butternut or kabocha squash
4 cups water
1 14-oz can chickpeas
½ tsp avocado oil
½ tsp smoked paprika
¼ tsp salt
1 onion, cut in 1-inch cubes
1 garlic clove, sliced
2-inch ginger knob, peeled and sliced across the grain
1 tbsp avocado oil
1 tsp salt
1 tsp turmeric
2 14-oz cans coconut milk
2 tbsp soy sauce

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Instructions

Cut the squash in half, scoop out seeds. and place in a baking dish with ½ cup of water. Cover with foil and roast in a 350-degree oven for 30-45 minutes, until squash is tender.
Combine the chickpeas, avocado oil, paprika and salt, spread on a sheet pan, and roast for 10 minutes, until slightly crispy.
Meanwhile, sauté onion, garlic, and ginger in oil until soft and translucent. Add salt and turmeric.
Transfer onion mixture to a blender and blend until smooth.
When the squash is cool enough to handle, peel the skin off and blend in batches with the coconut milk and soy sauce. Combine onion mixture and squash mixture and add water.

Recipe and Styling by Selena Orkwis / Photography by Dave Bryce

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Jumbo Lump Crab Cakes with Potatoes, Tomatoes & Peas

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February 7, 2023

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Jumbo+Lump+Crab+Cakes+with+Potatoes+Tomatoes+and+Peas+TABLE+Magazine — Delicious crab cakes filled with heart and soul.

Chef Jackie Page, TABLE contributor, friend, and chef-owner of Jackie Kennedy Catering creates dishes full of heart and soul. It is no wonder she has become one of Pittsburgh’s sought-after culinary experts.

JUMBO LUMP CRAB CAKES WITH POTATOES, TOMATOES & PEAS RECIPE

INGREDIENTS

16 oz can of jumbo lump crab meat
1/2 cup panko bread crumbs
2 dashes Worcestershire sauce
2 tsp Dijon mustard
1 tbsp mayonnaise
1 egg
Salt and pepper to taste
1/2 lb mini potatoes, cut in half
1/4 lb cherry tomatoes, cut in half
1/2 cup of peas
2 tbsp olive oil

INSTRUCTIONS

In a bowl add crab meat (be sure to check for any shells), panko crumbs, Worcestershire sauce Dijon mustard, mayo, egg, and salt and pepper to taste. Toss to mix but don’t break up the crab meat.
Pat crab cakes into a nice round shape. Drizzle with olive oil and bake in a 375-degree oven for 12 minutes.
Place potatoes and tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper to taste. Bake until the potatoes are cooked through, about 10 minutes. Add peas to the baking sheet and place back in oven for 3 minutes. Serve piping-hot and enjoy!

RECIPE BY JACKIE PAGE / STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE

Try some of TABLE’s other recipes:

Beef Wellington with Crosshatched Potatoes & Roasted Carrots

Braised Beef Short Ribs with Cheddar Cheese Grits

Salmon with Saffron Risotto & Asparagus

Colossal Blackened Shrimp with Alfredo Sauce

Ravioli with Sautéed Veggies & Scallops

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!

Roasted Salmon with Sautéed Spinach and Zucchini-Dill Relish

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February 7, 2023

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A roasted salmon sits on a bed of spinach, zucchini, and dill relish.

Consider roasted salmon and sautéed vegetables. There is no definitive answer for what makes for a perfect romantic dinner. Beyond the company, the atmosphere, and the intent to enjoy the evening with someone you love, there are truly no boundaries. Still, we recommend the fish, succinctly the salmon, which you can roast and dress up for any occasion with little effort. This roasted salmon and sautéed vegetable recipe will make you feel confident in the kitchen, and there is nothing sexier than that!

How to Pick Out a Great Fillet of Salmon

When selecting a great salmon fillet, your senses are your best tools. Use your eyes first to inspect the fish. Salmon should have a vibrant, uniform color (from bright orange to deep red, depending on the variety) and look moist. Next, use your nose. Fresh salmon fillets will have a mild, clean aroma of the ocean rather than a strong “fishy” smell. If you are able to use your touch, you can check its texture directly. Salmon should feel firm and spring back when you press its skin. You don’t want a piece that’s going to mush with easy give.

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Roasted Salmon with Sautéed Spinach and Zucchini-Dill Relish

Author: Gabe Gomez

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Description

An all-out extravagant, elegant, and delicious dinner recipe.

Ingredients

Scale

For the roasted salmon:

4 salmon filets
1 large lemon
1 tbsp extra virgin olive oil
Pinch of salt
Pinch of pepper

For the sautéed spinach:

1 lb fresh spinach
2 tbsp extra virgin olive oil
3 garlic cloves, chopped
Pinch of salt
Pinch of pepper

For the zucchini & dill relish:

1 large zucchini, diced
2 roma tomatoes, seeded and diced
1/4 cup of fresh dill, chopped
1 tbsp extra-virgin olive oil
1 large lemon, zest, and juice
Pinch of salt

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Instructions

For the roasted salmon:

Preheat oven to 425 degrees.
Prepare filets with oil, salt, pepper, and lemon juice.
Wrap in aluminum foil and place on a baking sheet.
Bake for 20 minutes. Remove from oven and rest for five minutes.

For the sautéed spinach:

On medium-high heat, add oil and garlic to the pan, sautee for two minutes, and add spinach with a dash of salt and pepper.
Cook for another two minutes.
Cover the pan and shut off the heat.

For the zucchini & dill relish:

Dice the zucchini— sauté over low heat with olive oil and a dash of salt for five minutes. Remove from heat.
In a small bowl add zucchini, tomatoes, dill, lemon zest, and juice. Add salt to taste.

To assemble:

Assemble with sautéed spinach first, salmon filet, then zucchini relish.
Serve with mashed potatoes or quinoa with a preferred sauce.

Recipe by Gabe Gomez
Photography by Casey Lee

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Grilled Flank Steak Tacos with Roasted Tomatillo Salsa Verde

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February 6, 2023

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christine-siracusa-vzX2rgUbQXM-unsplash — Delicious steak tacos for the win

Flank steak is an incredibly versatile cut of beef. We enjoy it grilled on a BBQ with a little salt and pepper to a perfect medium rare. Pair it with a fresh salsa verde and your choice of corn or flour tortilla, and weekday taco night just moved over to Sunday dinner.

Grilled Flank Steak Tacos with Roasted Tomatillo Salsa Verde Recipe

INGREDIENTS

For the tomatillo salsa:

2 lbs tomatillos
1 large white onion
4 serrano chiles
4 cloves garlic
1 small bunch of cilantro
2 tbsps olive oil
1 lime
Pinch of cumin
Pinch of salt

For the flank steak:

Flank Steak
2 lbs flank steak
2 tbsps olive oil
Pinch Kosher salt
Freshly Ground Black Pepper

INSTRUCTIONS

For the tomatillo salsa:

Preheat oven to 450 degrees
Remove the tomatillos from the husk and rinse
Cut the onion into large rings
Rinse serrano chiles, remove the stems
Roast garlic inside its husk
Add ingredients to bowl with oil, salt, and cumin. Mix well and place on a baking sheet.
Roast the vegetables for 15 minutes. Remove from the oven and cool
In a blender, add roasted vegetables, cilantro, and lime; squeeze garlic from the husk and add to the blender.
Blend for 10 seconds
Add the salt to taste

For the flank steak:

Remove steak refrigerator; set on the counter for 30-40 minutes before grilling
Rub the steak with oil and season with salt and pepper.
Set your gas grill on high to sear marks on the steak; lower the temperature and cook to the desired temperature (medium rare is encouraged).
If using a charcoal grill, move the steak away from direct heat once seared and cook to temperature in indirect heat.
Remove steak when done and let it rest for 15 minutes
Warm flour or corn tortillas on the grill. Cut steak, add salsa, and enjoy.

Recipe by Gabe Gomez / Photograhy by Christine Siracusa

Try some of TABLE’s other recipes:

Beef Wellington with Crosshatched Potatoes & Roasted Carrots

Braised Beef Short Ribs with Cheddar Cheese Grits

Salmon with Saffron Risotto & Asparagus

Colossal Blackened Shrimp with Alfredo Sauce

Ravioli with Sautéed Veggies & Scallops

Subscribe to TABLE Magazine‘s print edition.

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Tips for Making Risotto

Description

Ingredients

Instructions

What is Blackened Seasoning?

Ingredients

Instructions

KEDGEREE RECIPE

What Do Lentils Add to a Salad?

Description

Ingredients

Instructions

Can You Substitute Brown Rice in This Burrito Bowl?

Description

Ingredients

Instructions

Crispy Cauliflower Tacos Recipe

Description

Ingredients

Instructions

JUMBO LUMP CRAB CAKES WITH POTATOES, TOMATOES & PEAS RECIPE

How to Pick Out a Great Fillet of Salmon

Description

Ingredients

For the roasted salmon:

For the sautéed spinach:

For the zucchini & dill relish:

Instructions

For the roasted salmon:

For the sautéed spinach:

For the zucchini & dill relish:

To assemble:

Grilled Flank Steak Tacos with Roasted Tomatillo Salsa Verde Recipe

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