Starting the year off on the right foot couldn’t be easier than with these delicious, and healthy, recipes from some of our favorite local eateries, partners and delivery services. Bon appétite!
Neka’s Winter Citrus Salad
from Urban Remedy
Serves 2–4
Ingredients
- 1 clove garlic, minced
- pinch sea salt
- 6 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 2 blood oranges
- 2 Cara Cara oranges
- 1 pomelo
- 1 small onion
- 1 bag baby arugula or other salad green
Preparation
- Mash the garlic and salt together in a bowl. Add olive oil and stir into a paste. Add apple cider vinegar and stir again. Set aside.
- Peel all the citrus and remove as much of the pith as you can. Cut blood oranges into thin round slices, then segment the Cara Cara oranges and pomelo, cutting away as much of the membrane as you can so the pieces look like clean halfmoons. Slice the red onion into thin ribbons.
- Place the greens in a large bowl and add the citrus. Sprinkle the red onion on top and drizzle. the dressing over the salad. Dig in!

Siren Sisters’ Thai Tofu and Vegetable Curry
From www.sirensisterskitchen.com
Serves 6–8
Ingredients
- 1 lb cubed winter squash such as red kuri, kabocha or delicata (approx. 1 medium squash, skin on, mouth size)
- 1 lb cubed firm tofu
- ½ lb green beans, trimmed and cut in half
- ¼ cup coconut oil
- 2 (13.5 oz) cans coconut milk
- 2 cups water
- 1 tsp minced ginger
- 1 tsp minced garlic
- 3 tbsp red curry paste (store bought is fine, Mae Ploy brand preferred)
- ¼ cup white sugar
- 2 large carrots, peeled and sliced into thin half-moons
- ½ lb (1 medium) red onion, diced
- garnish: cilantro, sliced jalapeño and lime
Preparation
- Cube squash and tofu for roasting, cut and wash green beans.
- Toss tofu in coconut oil, sprinkle with salt, then bake at 500°F for 12 minutes. No need to press the tofu. Allow it to cool completely before removing from the sheet pan, then reserve.
- Toss squash in coconut oil and sprinkle with salt, then roast at 500°F alongside the tofu until just fork tender.
- Bring the coconut milk, water, ginger and garlic to near boiling, stir in curry paste, sugar and 1 tbsp salt. Turn off flame and reserve.
- Use a wok (with burner, preferably) on high heat to quickly sear and blister all vegetables and combine the vegetables and tofu with the curry sauce. Simmer for 3–5 minutes.
- Top with cilantro, sliced jalapeño and lime. Serve over rice.

With Thyme Provisions Salmon Mezze Bowl
from Alanna DeSalvo
Serves 4
Ingredients
- 5 cups cauliflower florets
- 16 oz wild salmon, cut into 4 fillets
- salt and pepper to taste
- 4 cups arugula or spinach
- 2 cups cherry tomatoes, halved
- 2 cups English cucumber slices
- ½ cup kalamata olives
- ½ cup pickled or raw red onions
- 1 cup fresh herbs like parsley, dill and/or mint, chopped
- 4 oz feta cheese, optional
Roasted Red Pepper Walnut Sauce
- 3 roasted red peppers
- 1 ½ cup raw walnuts
- ¼ cup extra virgin olive oil
- 1 tablespoon lemon juice
- ¾ teaspoon sea salt
- ¼ teaspoon cumin
- ½ teaspoon chile flakes, optional
Preparation
- Prepare the red pepper walnut sauce. In a blender or food processor, combine the roasted red peppers, raw walnuts, olive oil, lemon juice, salt, cumin and chile flakes (if using). Blend until smooth and creamy. Taste and adjust seasoning if necessary. This sauce will be generously spread on the bottom of the plate, about 1/4 cup per person (you will likely have extra sauce left over). Set aside.
- Set the oven to 425°F.
- On a separate sheet pan, spread the cauliflower florets in a single layer. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 24–28 minutes, turning halfway through, until the cauliflower is golden brown and tender.
- Place the salmon fillets on a sheet pan, sprinkle with salt, and roast in the preheated oven until cooked through, about 7–9 minutes, depending on the thickness of the fish. Once done, remove from the oven and set aside.
- While the salmon and cauliflower are roasting, prepare the remaining ingredients. Halve the cherry tomatoes, slice the cucumber and prepare the olives, pickled or raw red onions, and fresh herbs. If using feta, crumble it into small pieces.
- Assemble the bowls. Spread about 1/4 cup of the roasted red pepper walnut sauce on the bottom of each bowl or plate. Use a spoon to spread it evenly, creating a base layer of sauce. In each bowl, start layering the vegetables. Add a handful of arugula (or spinach) as the base. Then, evenly divide the roasted cauliflower, cherry tomatoes, cucumber slices, olives and pickled or raw red onions between the bowls. Place a salmon fillet on top of the vegetables in each bowl. Use a spatula to carefully lift the cooked salmon and place it on top of the layered veggies. Sprinkle the bowls with fresh herbs (parsley, dill and/ or mint) and finish with a sprinkle of feta cheese (if desired).
- Serve immediately and enjoy!

Little Saint’s Beet Dip
from www.littlesainthealdsburg.com
Ingredients
- 300 g (about 2 ¼ cups, diced) red beets
- 200 g (about ¾ cup) Cocojune yogurt
- 20 g (about 1 ½ tablespoons) lemon juice
- 4 g or to taste (about ¾ teaspoon) salt
Preparation
- Wash and trim the red beets.
- Steam the beets until they are tender (about 30–40 minutes, depending on the size of the beets). You can test tenderness by inserting a knife or fork into the beets; it should go in easily.
- Allow the beets to cool completely. Once cooled, peel.
- Cut the cooled, peeled beets into smaller pieces for easier blending.
- In a blender or food processor, combine the beets, Cocojune yogurt, lemon juice and salt.
- Blend until the mixture is smooth and creamy. Taste and adjust salt as needed.
- Transfer the beet dip to a serving bowl. Serve with your favorite crackers, bread or vegetable sticks. You can serve the dip immediately or refrigerate it for about an hour to let the flavors meld.
Tips
- For a different flavor profile, you can add a clove of garlic or some fresh herbs like dill or parsley to the blender.
- If the dip is too thick, you can add a bit more yogurt or a splash of water to achieve your desired consistency.