Steak and Chermoula with Roasted Vegetables and Pesto

From Sun Basket


  • ½ pound broccoli crowns
  • 1 cup grape tomatoes
  • Two 6-ounce top sirloin steaks
  • Fresh flat-leaf parsley
  • Fresh cilantro
  • 1 lime
  • Chermoula spice blend (coriander – cumin)
  • Sun Basket basil-walnut pesto (basil – walnuts – baby arugula – fresh garlic – olive oil – salt)


  1. Roast the vegetables

    Heat the oven to 400ºF and cut the broccoli crowns into long florets
  2. Cook the steaks – pat the steaks dry with a paper towel and season with salt and pepper. In a large frying or grill pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steaks and cook, turning frequently, until well-browned, 6 to 8 minutes for medium-rare, depending on thickness. Transfer to a plate to rest for 5 minutes.
    While the steaks cook and rest, prepare the chermoula and dress the vegetables.
  3. Make the chermoula and finish the vegetables

    • Strip the parsley leaves from the stems; coarsely chop the leaves.
    • Coarsely chop the cilantro.
    • Zest and juice the lime.

    In a small bowl, stir together the parsley, cilantro, lime zest, 2 teaspoons lime juice, chermoula spice blend, and 1 to 2 tablespoons oil. Season to taste with salt and pepper.
    In a medium bowl, toss the roasted vegetables with as much basil-walnut pesto as you like. Season to taste with salt and pepper.

  4. Serve

    Transfer the steaks and vegetables to individual plates. Top the steaks with the chermoula and serve with any remaining basil-walnut pesto.

Salmon with Spring Vegetables and Piquillo-Almond Salsa

From Sun Basket


  • ¼ cup sliced almonds
  • 1 Persian cucumber
  • 1 ounce roasted piquillo peppers
  • 1 lime
  • Sun Basket mint-cilantro chutney base (mint – cilantro – olive oil – ginger – garlic – garam masala – salt)
  • 1 or 2 carrots
  • 3 ounces sugar snap peas
  • ½ teaspoon coriander
  • Two 6-ounce skin-on wild Yukon River salmon fillets


  1. Toast the almonds

    Heat the oven to 300ºF.
    On a sheet pan, spread the almonds in an even layer. Toast in the oven until lightly browned and fragrant, 10 to 12 minutes. Transfer to a plate to cool.
    While the almonds toast, prepare the chutney.
  2. Make the salsa and mint-cilantro chutney

    • Trim the ends from the cucumber; cut the cucumber lengthwise into ¼-inch-thick slices, then crosswise into ¼-inch pieces. Set aside for the salsa. Scrape off any seeds from the roasted piquillo peppers; finely chop the peppers.
    • Juice the lime (the juice will be divided between the salsa and the chutney).

    In a medium bowl, stir together the cucumber, piquillo peppers, almonds, 1 tablespoon lime juice, and 1 tablespoon oil. Season the salsa to taste with salt and pepper.
    In a small bowl, stir together the remaining lime juice and the mint-cilantro chutney base.

  3. Cook the carrots and snap peas

    • Scrub or peel the carrots and trim off the tops; cut the carrots on the diagonal into ¼-inch-thick slices.

    In a medium frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the carrots and cook, stirring occasionally, until just starting to soften, 2 to 4 minutes. Add the sugar snap peas, season with salt and pepper, and cook until just tender, 2 to 3 minutes. Stir in the coriander and cook until just fragrant, about 30 seconds. Transfer to a plate. Do not clean the pan.

  4. Cook the salmon

    • Pat the salmon dry with a paper towel; season generously with salt and pepper.

    In the same pan used for the carrots, over medium-high heat, warm 1 tablespoon oil if dry. Add the salmon, skin side down, and cook until the skin is browned and crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes, depending on thickness.

  5. Serve

    Transfer the vegetables to individual plates and top with the salmon. Dollop the vegetables and salmon with the chutney, top with the salsa, and serve.

    Chef’s Tip If you prefer to have all of your ingredients at the ready before cooking, feel free to complete the blue prep steps before toasting the almonds.

Banana-Cinnamon-Almond Butter Smoothie

Using a Magic Bullet blender, mix the following:

  • 4-5 ice cubes
  • 1 cup non-dairy milk
  • 1/2 banana
  • 1 heaping teaspoon almond butter
  • 1 teaspoon cinnamon
  • protein powder
  • green super food powder

Blend and add extra ice or milk for desired consistency

Melissa’s Chicken Hash from Whole30



  • 2 tablespoons cooking fat
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch dice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped walnuts
  • 1 sweet potato, peeled and grated
  • 1 Granny smith apple, cored, peeled, and diced
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup apple cider
  • 2 generous handfuls arugula or baby spinach
  • splash of apple cider vinegar


  • IN a large skillet, heat the cooking fat over medium-high heat, swirling to coat the bottom of the pan. When the fat is hot, add the chicken, being sure not to crowd the pieces. Season the chicken with the salt and pepper. Cook until browned, 2 to 3 minutes. Turn the chicken to brown the other sides, add the walnuts, and cook until the chicken is browned and the walnuts are toasted, 2 to 3 minutes. (Shake the pan occasionally so the walnuts don’t burn.) Add the sweet potato, apple, and red pepper flakes and cook, stirring often, until the chicken is fully cooked, 3 to 4 minutes.
  • ADD the apple cider and mix all the ingredients together, scraping the bottom of the pan with a wooden spoon to bring up any tasty bits. Add the arugula and cook for another 30 seconds, gently stirring to the wilt leaves. Drizzle a little apple cider vinegar and serve immediately.
  • Note: You can also spiral slice your sweet potato instead of grating it to save some time. Use your spiral slicer to create thin noodles, then chop them into 1-inch pieces and cook as directed. This dish is just as delicious eaten cold, like a fancy chicken salad. Spoon leftovers on a bed of fresh greens, and drizzle with a little olive oil and a splash more apple cider vinegar.​

Masala Shrimp with Turmeric-Roasted Cauliflower



  • 10 ounces cauliflower florets
  • 1 teaspoon turmeric
  • 5 ounces zucchini
  • 10 ounces wild Gulf shrimp
  • 1 lime
  • Fresh cilantro
  • Sunbasket masala curry paste (olive oil – fresh garlic – fresh ginger – garam masala – fennel seeds – turmeric)
  • ½ cup diced tomatoes
  • ¾ cup coconut milk
  • 2 tablespoons fried shallots (contain soy – optional)


  • Prep and roast the cauliflower.  Heat the oven to 425ºF.
  • Cut any large cauliflower florets in half.
  • In a medium bowl, toss the cauliflower with the turmeric and 1 to 2 tablespoons oil; season with salt and pepper. Spread in an even layer on a sheet pan and roast, stirring halfway through, until the cauliflower is tender and starting to brown, 12 to 15 minutes.
  • While the cauliflower roasts, make the curry.

Prep the remaining ingredients

  • Trim the ends from the zucchini; cut the zucchini in half lengthwise, then crosswise into ½-inch-thick half-moons.
  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry.
  • Zest the lime and juice half; keeping the zest and juice separate, set them aside for the curry. Cut the other lime half into wedges for garnish.
  • Coarsely chop the cilantro.

Cook the curry

  • In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking.
  • Stir in the zucchini and masala curry paste and cook until fragrant, 1 to 2 minutes. Season with salt and pepper.
  • Add the tomatoes and coconut milk and bring to a boil. Reduce to a simmer, add the shrimp, and cook, stirring occasionally, until firm and cooked through, 2 to 3 minutes.
  • Remove from the heat and stir in the lime zest and 1 teaspoon lime juice. Season to taste with salt and pepper.


Transfer the curry to individual bowls. Garnish the cauliflower with the cilantro and fried shallots, if using. Serve the cauliflower and lime wedges on the side.