Marissa Lippert
Marissa Lippert is a registered dietitian in Manhattan. Named "Best Nutritionist" by New York Citysearch the past 5 years running, she is the founder of NOURISH, a nutrition counseling and media communications firm where she helps clients live, eat and cook more healthfully without giving up delicious food. She recently launched Nourish Kitchen + Table in the West Village, a café and takeaway food shop. (www.nourishkitchentable.com)
Roasted Sweet Potatoes With Garlic and Chile
This roasted sweet potatoes recipe is perfect for weeknights—easy, but it still packs plenty of flavor.
Beet Salad with Caraway and Almonds
The mustard and caraway in this salad play off each other to evoke a little deli deliciousness. You can dress the beets up to a day in advance, but wait to add the almonds just before serving.
Broiled Mackerel with Scallions and Lemon
Mackerel, a lovely oily fish, is delightfully hard to overcook. It’s often sold frozen, especially in Japanese markets, so allow a day for defrosting if you’ve purchased it in that form. If you can’t find mackerel, choose another oily fish: Black cod and wild sockeye salmon will both work, though they require a longer cooking time. You may want to try cooking them in steaks with this broiling method; the bones lend extra flavor and keep the fish from falling apart, too.
Steel-Cut Oats with Blackberries and Hemp Seeds
You can prepare steel-cut oats according to package directions. Or quicken the morning cooking by soaking the oats in boiling water before you turn in the night before; in the morning, just put the pot on the stove and they’ll cook in about 10 minutes
