The Feed Zone

Feed Zone Table Recipe: Torn Bread & Radicchio Salad

Chef Biju Thomas and Dr. Allen Lim have returned to the kitchen to champion dinner, the most social meal of the day. In their third cookbook, Feed Zone Table, Biju and Allen offer over 100 all-new recipes to bring friends and family to the table in a way that nourishes life and sport.

Try Torn Bread & Radicchio Salad from Feed Zone Table! This free-form, rustic salad highlights some unique flavors and textures—bitter and peppery radicchio, sweet charred broccoli, and toasted bread and nuts to bring it all into balance. Keep in mind that once the salad is dressed, it doesn’t keep so well, but you’ll likely have some requests for seconds.

Republished with permission of VeloPress from Feed Zone Table. Please contact us to republish this recipe.

Torn Bread and Radicchio Salad from Feed Zone Table by Biju Thomas and Allen Lim

Serves 6

half a loaf of rustic bread
3 tablespoons extra-virgin olive oil, divided
salt and pepper to taste
12 ounces broccoli florets (about 4–5 cups)
½ cup water
½ cup pine nuts or walnuts
1 small head radicchio, chopped into bite-sized chunks
2 tablespoons balsamic vinegar
juice from 1 lemon
2 tablespoons freshly grated Parmesan

Heat the oven to 350 degrees. Coarsely tear the bread into large chunks and place on a baking sheet. Brush with 1 tablespoon olive oil and season with salt and pepper. Place in the oven to bake for 10–15 minutes, or until the outer edges are toasted.

While the bread is toasting, steam the broccoli florets in ½ cup water in a shallow sauté pan over high heat with the lid on. Remove the lid to let the water evaporate from the pan and turn the heat up to high. Add 1 tablespoon olive oil and nuts. Cook long enough to crisp up the florets and toast the nuts. Remove from heat.

Combine the toasted bread and radicchio with the warm broccoli and pine nuts just before serving.

In a small bowl or measuring cup whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, and lemon juice.

Pour the dressing over the salad and toss to coat. Top with freshly grated Parmesan and season with salt and pepper to taste.

You can make dinnertime better right now. Inspire your dinnertime with family-style meals from Feed Zone Table.

Feed Zone Table Feed Zone Table includes more than 100 all-new recipes to inspire family-style dinners in a way that nourishes life and sport.

VeloPress
Skratch Labs
Barnes & Noble
Amazon
Chapters/Indigo
local booksellers

Complete footnotes and references for studies cited above are available in the print edition of Feed Zone Table.

Feed Zone Table Recipe: Bitter Chard on Grilled Bread

Chef Biju Thomas and Dr. Allen Lim have returned to the kitchen to champion dinner, the most social meal of the day. In their third cookbook, Feed Zone Table, Biju and Allen offer over 100 all-new recipes to bring friends and family to the table in a way that nourishes life and sport.

Try Bitter Chard on Grilled Bread from Feed Zone Table! Simply grill or toast some bread to enjoy this tasty appetizer. You can split a baguette lengthwise, pile everything on, and cut before serving. The acidity of the lemon juice and olive oil softens the chard without cooking, making this the perfect appetizer for entertaining. It will be messy . . . and delicious.

Republished with permission of VeloPress from Feed Zone Table. Please contact us to republish this recipe.

Bitter Chard on Grilled Bread Feed Zone Table by Biju Thomas and Allen LimServes 6

6 thick slices of rustic bread or one long half of a baguette
½ cup orange marmalade
¼ cup blue cheese crumbles
1 bunch rainbow chard, stems removed and coarsely chopped
1 cup toasted walnuts
2 tablespoons olive oil
juice from half of a lemon
coarse salt and pepper

Brush the bread with olive oil and grill on the stovetop in a hot pan or under the broiler for just a few minutes. Watch closely to avoid burning the bread. (Grill marks are a nice touch—simply warm for about 5 minutes over medium heat.)

While the bread is being prepared, toast the walnuts in a dry pan.

Smear the marmalade on the grilled bread and top with blue cheese crumbles.

In a large bowl, toss the chard and walnuts with the lemon juice, olive oil, and salt and pepper until well coated. Pile the chard on top of the bread and serve.

You can make dinnertime better right now. Inspire your dinnertime with family-style meals from Feed Zone Table.

Feed Zone Table Feed Zone Table includes more than 100 all-new recipes to inspire family-style dinners in a way that nourishes life and sport.

VeloPress
Skratch Labs
Barnes & Noble
Amazon
Chapters/Indigo
local booksellers

Complete footnotes and references for studies cited above are available in the print edition of Feed Zone Table.

Feed Zone Table Recipe: Eggplant & Onion Fried Wild Rice

Chef Biju Thomas and Dr. Allen Lim have returned to the kitchen to champion dinner, the most social meal of the day. In their third cookbook, Feed Zone Table, Biju and Allen offer over 100 all-new recipes to bring friends and family to the table in a way that nourishes life and sport.

Try Eggplant & Onion Fried Wild Rice from Feed Zone Table! Fried rice is a great meal to have in your repertoire. There are countless variations in every culture. Dishes like this one can be reinvented from week to week to feature whatever great finds turn up at the farmers’ market or to sub in leftovers (bacon or meat, or even the rice). Serve fried rice as a side or as the main event—thanks to the eggs and vegetables, it’s a balanced meal for a busy night.

Republished with permission of VeloPress from Feed Zone Table. Please contact us to republish this recipe.

Eggplant and Onion Fried Wild Rice from Feed Zone Table by Biju Thomas and Allen Lim

Serves 4

2 cups wild rice
3 cups water (more if specified on package)
olive oil
3 cups diced eggplant
1 cup minced white onion
1 tablespoon minced garlic
4 eggs, lightly beaten
½ teaspoon coarse salt
1 teaspoon sesame oil
freshly grated Parmesan

Start the rice and water in the rice cooker. If you don’t have a rice cooker, bring a pot of salted water to a rolling boil and add the rice. Cover and reduce heat to low. Let simmer as directed on the package. Most wild rice varieties require 40–45 minutes to cook.

When the rice is about 20 minutes from being finished, prepare the other ingredients. Coat the bottom of a large nonstick sauté pan with olive oil and bring to medium-high heat. Add the diced eggplant, onion, and garlic and panfry it until it becomes golden brown. The eggplant will soak up the olive oil, so add more if needed.

Add the eggs to the eggplant mixture, and scramble until firm. When the rice is finished cooking, add it to the eggplant mixture along with the salt, stirring until thoroughly combined. Remove from heat. Drizzle with sesame oil and sprinkle with Parmesan before serving.

Note: To use leftover white or brown rice in this dish, get a pot ready and add a splash of water to 3 cups cooked rice. Warm over medium heat with the lid on for 8–10 minutes, stirring periodically. The extra water will keep the rice from drying out and will help it cook up more evenly in the finished dish.

You can make dinnertime better right now. Inspire your dinnertime with family-style meals from Feed Zone Table.

Feed Zone Table Feed Zone Table includes more than 100 all-new recipes to inspire family-style dinners in a way that nourishes life and sport.

VeloPress
Skratch Labs
Barnes & Noble
Amazon
Chapters/Indigo
local booksellers

Complete footnotes and references for studies cited above are available in the print edition of Feed Zone Table.

Feed Zone Table Recipe: Miso & Maple-Marinated Cod with Sweet Pea Risotto

Chef Biju Thomas and Dr. Allen Lim have returned to the kitchen to champion dinner, the most social meal of the day. In their third cookbook, Feed Zone Table, Biju and Allen offer over 100 all-new recipes to bring friends and family to the table in a way that nourishes life and sport.

Try Miso & Maple-Marinated Cod with Sweet Pea Risotto from Feed Zone Table! This is a simplified version of the classic miso-marinated black cod made famous in the United States by Master Sushi Chef Nobu Matsuhisa. The cod works best when cooked under the broiler with the heat blasting down. You can also prepare it in a pan on the stovetop or on a grill. Cod is a delicate fish—in fact, as it cooks you will see the layers begin to separate a bit. For this reason, avoid flipping during the cooking time. Keep in mind the side you want to present, and make sure to cook that side up. This creamy risotto pairs beautifully with the fish.

Republished with permission of VeloPress from Feed Zone Table. Please contact us to republish this recipe.

Miso and Maple Marinated Cod with Sweet Pea Risotto from Feed Zone Table by Biju Thomas and Allen Lim

Serves 6

6 thick pieces of cod or any other white fish (about 3 pounds)
½ cup maple syrup
2 tablespoons white miso paste
1 tablespoon grated fresh ginger
1 teaspoon sesame oil
coarse salt and pepper to taste
2 teaspoons lemon zest
juice from 1 lemon

SWEET PEA RISOTTO
6 cups chicken stock
2 tablespoons olive oil or butter, plus additional to taste
2 cups arborio or risotto rice
2 cloves garlic, minced
1 cup dry white wine
2 cups fresh or frozen peas
¼ cup freshly grated Parmesan
zest from half a lemon
coarse salt and pepper to taste

Place the fish in an oven-safe baking dish with some space between each piece. Mix all the remaining ingredients together in a small bowl. Brush the fish generously with the marinade, cover, and refrigerate while you prepare the risotto. (If you have the time, you can let it marinate overnight.)

TO MAKE THE RISOTTO: In a saucepan, bring the stock to a boil, then reduce heat and let simmer. This will speed up the cook time. Warm the olive oil or butter in a heavy pot over medium heat. Add the rice and garlic and gently toast, taking care not to let it smoke or burn. The rice will become translucent as it soaks up the oil or butter. As it begins to brown, add the white wine, stirring continually until the liquid has evaporated. Reduce heat to medium-low and add 2 cups of warm stock, stirring periodically until fully absorbed, about 10–15 minutes. Then add another 2 cups of stock and let the mixture cook down again, approximately another 10 minutes. The risotto will thicken as the stock is absorbed. Add the remaining stock and stir until you have a creamy risotto. The risotto will continue to absorb liquid as it sits, so use a bit more stock than you think you need.

Add in the peas, Parmesan, and lemon zest. Season to taste with salt and pepper and additional olive oil or butter, if desired. Remove from heat and keep covered until ready to serve.

TO COOK THE COD: Heat the broiler to high. Place the cod under the broiler for about 8–10 minutes, or until the marinade takes on a light char and the cod begins to flake. Let the fish rest for about a minute and serve with risotto while still warm.

CHANGE IT UP You can also use 1 cup leftover salty meats like prosciutto to make a more savory risotto. Pair with a hearty vegetable such as asparagus or broccoli florets. Add blanched vegetables and meat in place of peas and lemon zest.

You can make dinnertime better right now. Inspire your dinnertime with family-style meals from Feed Zone Table.

Feed Zone Table Feed Zone Table includes more than 100 all-new recipes to inspire family-style dinners in a way that nourishes life and sport.

VeloPress
Skratch Labs
Barnes & Noble
Amazon
Chapters/Indigo
local booksellers

Complete footnotes and references for studies cited above are available in the print edition of Feed Zone Table.

Feed Zone Table Recipe: Arancini Italian Rice Balls with Red Pepper Oil

Chef Biju Thomas and Dr. Allen Lim have returned to the kitchen to champion dinner, the most social meal of the day. In their third cookbook, Feed Zone Table, Biju and Allen offer over 100 all-new recipes to bring friends and family to the table in a way that nourishes life and sport.

Try Arancini Italian Rice Balls with Red Pepper Oil from Feed Zone Table! Also known as arancini, these rice balls are the perfect fare for a large gathering. You can also serve them as a carbohydrate boost to a fresh green salad. You’ll want to use fresh-cooked, warm rice, which helps the rice balls stick together.

Republished with permission of VeloPress from Feed Zone Table. Please contact us to republish this recipe.

Arancini Italian Rice Balls with Red Pepper Oil from Feed Zone Table by Biju Thomas and Allen Lim

Serves 8

2 cups uncooked short-grain rice (short-grain brown rice works well)
1 cup ricotta
1 tablespoon freshly grated Parmesan
2 eggs, lightly beaten
¼ cup chopped fresh Italian herbs (basil, tarragon, thyme, parsley)
zest from half a lemon
1 teaspoon salt
1 egg plus 1 tablespoon water, lightly beaten
1 cup gluten-free panko or bread crumbs
½ cup olive oil

ON TOP
freshly grated Parmesan

RED PEPPER OIL
1 red bell pepper
2 tablespoons extra-virgin olive oil
coarse salt to taste

Prepare the rice in a rice cooker or on the stovetop, following the instructions on the package.

TO MAKE THE RED PEPPER OIL: While the rice is cooking, blanch the bell pepper in salted boiling water for no more than 1 minute. The skin will be wrinkled. Run the pepper under cold water, then peel off the skin and remove the stem and seeds. Place the pepper in a blender with the olive oil and purée. Season to taste with coarse salt and set aside.

TO MAKE THE RICE BALLS: Heat the oven to 250 degrees. Once the cooked rice is cool enoughto handle, transfer it into a large bowl and add the ricotta, Parmesan, eggs, herbs, lemon zest, and salt. Mix together with a wooden spoon. It will be sticky. Shape into large, firm balls, about 2 inches in diameter (the size of a golf ball). Makes about 32 rice balls. Brush egg and water mixture onto each rice ball, then roll in the bread crumbs.

In large sauté pan or skillet over medium-high heat, heat the olive oil, then add the rice balls in batches. Don’t crowd the pan. Turn frequently until golden brown on all sides. Each batch will take about 8–10 minutes to cook. Transfer to a baking sheet and keep warm in the oven while you finish making the remaining rice balls. Add more olive oil if needed.

Pile the rice balls on a serving platter and top with freshly grated Parmesan. Serve with red pepper oil, pesto (see p. 80 for Lemon Pesto), or your favorite marinara.

CHANGE IT UP Next time around, try making basil oil: Blanch 2 ounces fresh basil, squeeze out any excess moisture, then place it in a blender with ½ cup extra-virgin olive oil, juice from half a lemon, and coarse salt to taste.

You can make dinnertime better right now. Inspire your dinnertime with family-style meals from Feed Zone Table.

Feed Zone Table Feed Zone Table includes more than 100 all-new recipes to inspire family-style dinners in a way that nourishes life and sport.

VeloPress
Skratch Labs
Barnes & Noble
Amazon
Chapters/Indigo
local booksellers

Complete footnotes and references for studies cited above are available in the print edition of Feed Zone Table.