Rinse the parsley and remove as much water as possible by shaking into the sink (hold onto the stems). Pull the leaves from the stems and place them in the food chopper or processor.Cut the lemon in half and add the juice and zest from one half into the food chopper.
Save the other half of the lemon for garnish. Also add the garlic, olive oil, salt and pepper. Turn the chopper on until the parsley and garlic are finely minced and the mixture is well combined.
Slice and place the fish to a bowl or shallow dish and pour the lemon-garlic-parsley mix over top. Make sure both sides are covered. Some may run off but that is okay.
Spray the grill surface with non-stick spray and preheat for 5 minutes.
Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).
While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish.
Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.
Crack the garlic cloves break them up slightly then rub the insides of a 9″x11″ baking dish. Set aside.
Peel and thinly slice the potatoes – @ 1/8″ thick. Put the sliced potatoes into a large bowl.
Season potatoes with sea salt, black pepper, and nutmeg. Get your hands in there and toss the slices to coat evenly. Slap a potato slice against your tongue to test for seasoning. It should be noticeably seasoned but not overpoweringly so.
Layer potatoes into prepped baking dish, smoothing the top so everything is fairly level. Pour cream over potatoes just to the point where you can press down on the top layer and the potato slices disappear under the cream. Give a couple presses down on the potatoes then taste cream for seasoning again. You should just marginally taste the salt. Add a sprinkle more if needed.
Put in the oven and bake for a total of about 1 1/2 hours (larger batches will take longer, of course). Every 20 minutes or so, open oven and with the back of a large spoon, break the crust the cream is starting to form. On the final “crusting breaking” the consistency of the cream should noticeably thicker and have absorbed into the potatoes a decent amount. For the final 20-30 minutes, leave everything untouched to form a golden top. Cream should be nearly all broke down and absorbed with just a bit of creamy, buttery-ness between the potato slices.
Remove from oven allow to cool a bit before serving. It will retain a napalm-like heat for at least 10-15 minutes.
Prep Tips:
Lay down newspaper on counter tops and peel potatoes over the newspaper. When all done – Roll up and compost or throw away~instantly clean counters!
If you are doing a large batch, put the peeled potatoes in a bowl of water to keep them from browning.
This is also a great time to hone your knife skills, but for a cheater method, slice with a mandolin or food processor slicing blade. Personally I prefer slicing by hand – it’s a bit meditative with the added risk playing with a sharp knife.
½ package Daiya vegan cheese or ½ mozzarella ball (either sliced or shredded)
Making the pizza
Preheat the oven to 450F or as hot as it will go, and if you are using a pizza stone, put it in the oven as it preheats.
While the oven is preheating, prepare the crust (according to directions) and toppings: thinly slice the tomato, chop the basil (a couple rough cuts through the bunch to break up any large pieces is fine) and either shred or slice the cheese.
Once the crust is ready, spread a layer of tomato sauce over the pizza, then place the tomato slices on top, spacing them out evenly. Distribute the basil evenly, followed by the mozzarella cheese.
Bake at 450F for 10-15 minutes, until the cheese is browned and bubbly. It takes longer than you think.
Slice and enjoy!
1 1/2 to 3 pounds salmon fillets, skin-on (figure 1/3 to 1/2 pound per person)
Canola, olive, or grapeseed oil
Marinade Recipes
Basic marinade:
3/4 cup soy sauce (use gluten-free soy sauce if cooking gluten-free)
4 garlic cloves, minced
Basic teriyaki marinade:
1 cup soy sauce(use gluten-free soy sauce if cooking gluten-free)
1-inch nob of fresh ginger root, grated
4-5 cloves garlic, crushed
2 to 4 Tbsp brown sugar
Teriyaki marinade with mirin:
1/2 cup soy sauce(use gluten-free soy sauce if cooking gluten-free)
1/4 cup mirin (sweet Japanese rice wine) or seasoned rice vinegar
1/4 cup brown sugar
2 Tbsp minced garlic
2 Tbsp minced fresh ginger
1/4 cup minced green onions
2 Tbsp vegetable oil
Pinch chili pepper flakes
Yakitori marinade with sake:
1/2 cup sake
1/2 cup soy sauce(use gluten-free soy sauce if cooking gluten-free)
1/2 cup mirin
2 Tbsp finely grated fresh ginger
2 cloves garlic, minced
A dash of red chili pepper flakes
1/4 cup white sugar
Method
Combine marinade ingredients in a bowl. If sugar is an ingredient in the marinade you are using, stir until the sugar is completely dissolved.
Cut filles 1 1/2 to 2-inches wide. Place marinade ingredients in a large casserole dish (or a plate with sides so the marinade doesn’t run). Coat the salmon fillets in the marinade and then place them skinless-side down in the marinade. Marinate for 20 minutes for a quick marinade (can do this at room temperature while you are preparing the grill) or if you have more time from 1-2 hours chilled in the refrigerator. Before grilling, remove fillets from marinade and discard marinade.
Prepare grill for high direct heat (if you are using a charcoal grill, prepare one side of the grill for high direct heat and the other side with fewer coals for indirect heating). When the grill is hot (you should be able to hold your hand one inch above the grill grates for only 1 second), spray or brush oil generously on both sides of fish fillets. Place fillets on grill, skinless side down first, so that they can get nice grill marks on the hot grill while the fish is still firm. Close the grill lid. Cook 1-3 minutes on the first side, depending on how thick the fillets are. Once the fish fillets have been placed on the grill, do not move them until you are going to flip them over, otherwise they may fall apart.
Look for grill marks on the fish and a small layer of opaque (cooked) fish where the fish is closes to the grill. Using tongs, and a metal spatula to help if necessary, carefully turn the fish onto the other side, so that the skin side is now on the grill grates. If you are using a charcoal grill, the fillets should be placed on the side of the grill furthest from the coals. If you are using a gas grill, just reduce the flame to medium. Close the grill lid.
Cook for another 2-5 minutes, again depending on the thickness of the fillets. Salmon should be just barely opaque throughout when done. Better to err on the side of undercooking the salmon, rather than overcooking. You can always put the fish back on the grill, but once a good fillet is overcooked, there’s nothing you can do.
