Monthly Archives: May 2013
It’s no secret that everyone has taken to “hating on” Gwyneth Paltrow lately. Whether they are secretly jealous of Gwyneth’s vastly successful career as both an actress and budding chef/cookbook author, envious of her slender frame and glowing complexion, or are genuinely offended by various statements made by Paltrow, the sentiment is the same: they don’t like her.
Being an avid foodie, I was quick to purchase her new cookbook, It’s All Good, even despite the common criticisms. Gwyneth Paltrow promises to make you “Look Good and Feel Great” by following her “delicious” and “easy” recipes that grace the pages of her New York Times Best-Selling book. Anything that promises even a shred of her physique is enough for me! Needless to say, I’ve been working my way through this cookbook and I could not be more impressed… everything I have made so far has been delicious, healthy, and surprisingly easy. This combination of Lee’s Chopped Vietnamese Salad and Salmon with Lee’s Sriracha + Lime was perfect for a summer evening. So, for all the haters, try out this new cookbook and I guarantee you’ll be biting your tongue…
Lee’s Chopped Vietnamese Salad – Gwyneth Paltrow, It’s All Good
- 4 large bok choy leaves, rough bottoms discarded, stems cut on the bias into 1/4-inch pieces, and leaves shredded
- 4 big leaves napa cabbage, shredded
- 1 bunch of watercress (discard thick stems), roughly chopped
- 1 large carrot, peeled and cut into matchsticks
- leaves from about 8 sprigs each of basil, mint, and cilantro, roughly chopped
- 1/2 small cucumber, thinly sliced on the bias
- 1 red thai chili (or more… or less), thinly sliced
- 1/2 cup roasted, salted peanuts or cashews, roughly chopped
- vietnamese dressing
Toss the bok choy, cabbage, watercress, carrot, herbs, cucumber, chili, and 1/4 cup of the nuts together with enough dressing to coat. Serve sprinkled with the remaining nuts.
Vietnamese Dressing – Gwyneth Paltrow, It’s All Good
Makes about 3/4 cup
- 1/4 cup freshly squeezed lime juice
- 1 tablespoon rice wine vinegar
- 2 teaspoons soy sauce
- 1/4 cup fish sauce
- 1/4 teaspoon sea salt
- 1/4 teaspoon hot toasted sesame oil
- 2 tablespoons raw honey or xylitol
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh ginger
- 2 tablespoons finely diced red onion or shallot
Mix everything together. Keeps well in a jar in the fridge for up to a week.
Salmon with Lee’s Sriracha + Lime – Gwyneth Paltrow, It’s All Good
- zest of 1/2 lime
- 1 1/2 tablespoons freshly squeezed lime juice
- 1 1/2 teaspoons Lee’s Sriracha (I used store-bought, and it was still delicious!)
- 1 tablespoon good-quality maple syrup
- coarse sea salt
- 1 1/4 pounds salmon filet, skin discarded
- 2 tablespoons roughly chopped cilantro
- 2 tablespoons chopped pickled ginger (optional)
- Preheat the oven to 425 degrees F.
- Whisk together the lime zest and juice, Lee’s Sriracha, and maple syrup alone with a pinch of salt. Line a baking sheet with parchment paper, place the salmon on top, and pour the mixture over it. Roast until the salmon is done to your liking — I like it when it’s just cooked through and begins to flake, about 15 minutes, depending on the thickness. Serve sprinkled with cilantro (and ginger, if using).