Serves 4 Ingredients 1/4 cup white chia seeds 1/2 cup purified water 1 pound ground chicken 3/4 cup rolled (old-fashioned) oats 1/3 cup coarsely grated or minced red onion 1/3 cup plus 1/4 cup grated Parmigiano-Reggiano cheese 3 tablespoons extra-virgin olive oil 1/4 cup finely chopped fresh flat-leaf parsley 1 teaspoon finely chopped fresh oregano, or 1/2 teaspoon dried oregano 2 cloves garlic, peeled and minced 1 1/2 teaspoons sea salt 1 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes 12 ounces whole grain linguine 1/3 cup half-and-half juice and zest of 1 large lemon 2 tablespoons thinly sliced or chopped fresh basil (optional) Preparation
- In a liquid measuring cup or small bowl, whisk together the chia seeds and water and let stand for about 20 minutes. (Makes 3⁄4 cup extra-thick chia gel.)
- Prepare an indoor or outdoor grill, or preheat the oven to 475°F. In a large bowl, use your hands to evenly combine the chia gel, ground chicken, oats, onion, 1/4 cup of the cheese, 2 tablespoons of the olive oil, the parsley, oregano, garlic, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper, and the red pepper flakes. When evenly combined, firmly form mixture into 20 meatballs (about 3 tablespoons each).
- Grill over medium heat until well done and brown on all sides, about 15 minutes, rotating only as needed. Alternatively, line a large rimmed baking sheet with aluminum foil and coat with cooking spray. Arrange the meatballs on the baking sheet and roast until well done, about 20 minutes. Insert 4 (10-inch) skewers into cooked meatballs, 5 meatballs each. If necessary, keep warm in 175°F oven while preparing linguine.
- Cook the linguine according to package directions. Drain the pasta, reserving 3/4 cup pasta cooking water.
- Bring the half-and-half, the remaining 1 tablespoon of oil, and reserved pasta water to a boil over high heat in a large saucepan. Add the drained pasta and toss to combine. Add the lemon juice and toss to combine. Add the remaining 1/3 cup of cheese, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper and toss to combine.
- Transfer the linguine to four large pasta bowls. Top each with a skewer of chicken meatballs, sprinkle with basil and lemon zest, and serve. Serves 3 as an entree or 6 as a side dish Ingredients 2 tablespoons extra-virgin olive oil 1 small (or 1/2 large) red onion, diced 2 large cloves garlic, peeled and minced 5 cups packed fresh baby kale (about 5 ounces) 3/4 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 1/8 teaspoon red pepper flakes 1 1/2 cups low-sodium vegetable broth 1/4 cup black or white chia seeds 1 teaspoon fresh lemon juice or white balsamic vinegar 1/2 teaspoon finely chopped fresh rosemary or thyme 1 (15-ounce) can cannellini beans, drained, or 1 1/2 cups freshly cooked 1/4 cup chopped fresh flat-leaf parsley Preparation
- Heat the oil in a nonstick (PFOA-free) Dutch oven or large deep skillet over medium-high heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Stir in the kale, salt, black pepper, red pepper flakes, broth, chia seeds, lemon juice, and rosemary and bring to a boil over high heat. Reduce heat to medium and cook uncovered while stirring occasionally until kale is tender, about 5 minutes.
- Add the beans and cook, stirring occasionally, until beans are fully heated, about 3 minutes. Stir in the parsley, taste and adjust seasonings, then serve. Serves 2 Chia Pesto 1 tablespoon black or white chia seeds 3 tablespoons purified water 1/2 cup walnuts 1/4 cup pine nuts or almonds 2 large cloves garlic, peeled and smashed 1 bunch fresh basil, leaves only (about 4 firmly packed cups) 1 1/4 teaspoons sea salt 1/4 teaspoon freshly ground black pepper 3/4 cup extra-virgin olive oil 2 (7-ounce) halibut fillets, about 1 inch thick 1 tablespoon extra-virgin olive oil Preparation
- To make the pesto, in a small bowl, whisk together the chia seeds and water and let stand for about 20 minutes. (Makes 1/4 cup thick chia gel.)
- Place the walnuts, pine nuts, garlic, chia gel, basil, 1 teaspoon of the salt, and the pepper in a food processor or powerful blender. Pulse to coarsely chop. Keep processor on as you drizzle in the olive oil in a steady stream until incorporated. Taste and adjust seasonings. Reserve 1/4 cup of pesto and refrigerate the remainder in an airtight container for up to 3 days to toss with pasta for another meal. Or freeze for up to 3 months for later use.
- Prepare an indoor or outdoor grill. Brush the fish with the 1 tablespoon oil and place skin side up on grill. Close the lid and grill over medium-high heat for approximately 4 minutes. Carefully turn the fish over, skin side down, and cook until fish is just opaque, about 6 more minutes. Transfer the fish to a plate, sprinkle with the remaining 1⁄4 teaspoon of salt, cover loosely with aluminum foil, and let stand for about 5 minutes to finish the cooking process.
- Top halibut with a spoonful of the reserved pesto and serve. Photos by Eric Wolfinger
