The New Year means a lot of different things to a lot of people. Is it time to lose those ill-gotten pounds you worked hard to stack on during the holidays? Is it about doing the time-honored tradition of setting New Year’s resolutions that you know you are going to break? Or are you ready to act like an adult while still being able to enjoy the flavors and fare you have become accustomed to?
Well, for me, the New Year is about balance and exploration. I try to find the balance in enjoying my favorite foods without over-indulging, while increasing my physical activity to bring down some of those pounds. I also commit myself to trying new ingredients, new cuisines, dishes and fare so that I continue to expand my flavor options throughout the year. Some years I am successful. Others I am not. And that is the nature of humanity, is it not? For I believe the adage, “If at first you don’t succeed, try, try again!” is more apropos than ever. Especially when it comes to diet.
So, for the New Year, I challenge you to find that balance by not overeating and start your 2025 flavor journey by finding new spices, sauces and dishes to try. For that balance, I suggest these two simple, yet flavorful salad dishes:
CHICKEN PAILLARD OVER ARUGULA
Ingredients
Chicken:
• 4 (6 ounce) skinless, boneless chicken breast halves
• ⅓ cup dry white wine (Optional)
• 1 lemon, juiced
• 1 small shallot, chopped
• 2 teaspoons extra-virgin olive oil
• 1.5 clove garlic, crushed
• Salt & Pepper to taste
Salad:
• 1 lemon, juiced
• 1 tablespoon red wine vinegar
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons lemon zest
• ½ teaspoon salt, divided
• ½ teaspoon freshly ground black pepper, divided
• 4 cups trimmed arugula
• 8 ounces cherry tomatoes, halved
Preparation
To marinate the chicken properly and quickly, you will need a meat tenderizer or heavy pan to pound the chicken breasts on a work surface to a thickness of 1/4 inch. Whisk wine, lemon juice, shallot, olive oil, and garlic together in a bowl. Add chicken breasts to the bowl, cover and marinate for 15 minutes.
Time to make the salad: Whisk lemon juice, vinegar, olive oil, lemon zest, and 1/4 teaspoon each salt and pepper together in a large bowl. Add arugula and tomatoes; toss to combine.
Cook the chicken: Preheat a lightly oiled pan on the stove over high heat. Remove chicken from marinade, discarding the remaining marinade. Season chicken with remaining 1/4 teaspoon each salt and pepper.
Lower the burner to medium heat and cook chicken until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F. Plate chicken with arugula salad on top.
STEAK SALAD
Ingredients
Steak:
• 10-ounce grilling steak (boneless prime rib)
• ½ teaspoon EACH: salt and pepper
• 1 teaspoon avocado oil
Salad:
• 4 ounces arugula
• 1 cup cherry tomatoes (cut in half)
• ½ English cucumber (diced)
• ½ avocado (sliced)
• ¼ cup thinly sliced red onions
Creamy Balsamic Dressing:
• ½ tablespoon EACH: grainy mustard, Dijon mustard, and balsamic vinegar
• 2 tablespoons olive oil
• A pinch of salt and pepper
Preparation
Remove the steak from your refrigerator and evenly coat both sides with salt and pepper. Add all the salad ingredients to a salad bowl.
Grab a cast iron or heavy-bottomed pan and pre-heat over high heat. Drizzle the avocado oil over both sides of the steak. When the pan starts to smoke, add the steak and let it cook undisturbed for 2 minutes. Flip the steak over and let it cook for 2-3 minutes more. Transfer the steak to a cutting board and let it rest.
While the steak is resting, it’s time to make the salad dressing by whisking the ingredients in a small bowl. Pour the dressing over the salad and toss.
Thinly slice the steak across the grain and serve it over the salad.
Bon Appetit!
SPIRITS OF THE NEW YEAR
Every year, people ask me about Dry January as if it is some official day or month of the calendar. The reality is that most people over imbibe during the holiday season, resulting in the desire to “slow down” in January. And while trying to get their bodies back in shape after a series of tasty holiday events and more, no alcohol also means less caloric intake, helping to further burn more of those pounds you may have gained.
The conclusion I always reach in January is that while eating less and lowering your sugar, alcohol, and caloric intake is always healthy, you still need to be able to enjoy your meals and snacks.
Otherwise, you end up binge eating in the middle of the night because your body is craving sugar of some kind. Hence why moderation is the key for the month and will ultimately help you continue shedding that holiday weight!
(Spirits Of the City is returning. Look for it the 2025 Valentine’s Day Edition)