Giada at Home (2008–…): Season 4, Episode 7 - Giada's Christmas Dinner - full transcript
♪♪♪
HEALTHY FOOD SHOULD
ENERGIZE AND INSPIRE,
SO TODAY I HAVE SOME RECIPES
THAT'LL GIVE YOU AN EXTRA BOOST
ALL DAY LONG...
EVEN BETTER THAN COFFEE,
AND GUESS WHAT?
IT TASTES GOOD, TOO--
A DELICIOUS BURST
OF ENERGY IN A GLASS...
AN EASY LUNCHTIME RECIPE
THAT'S PACKED WITH LOTS
OF WARM AND HEARTY FLAVORS...
THE PERFECT AFTERNOON SNACK.
IT'LL SATISFY YOUR SWEET TOOTH
AND KEEP YOU HAPPY
UNTIL DINNER...
QUICK AND ENERGIZING
WEEKNIGHT MEAL.
LIGHT AND FLAKY WHITEFISH
WITH A BRIGHT AND SPICY SAUCE.
IT'S THE ULTIMATE POWER BOOST.
♪♪♪
Closed Captions provided by
Scripps Networks, LLC.
Captioned by
Closed Captioning Services, Inc.
(woman) PUSHING THE LEFT RIBS
OVER TO THE SIDE.
REACH. YOU CAN GAZE UP.
MAYBE CLOSE YOUR EYES.
AND FULL EXHALE.
GO ALL THE WAY
DOWN TO THE GROUND
AND THEN EXHALE
THROUGH THE HEART FORWARD.
INHALE. PULL YOUR GAZE
AND YOUR CHEST FORWARD.
AND EXHALE. DOWNWARD-FACING DOG.
CURL THE TOES UNDER.
AND THEN PULL
BACK UP TO CENTER.
SO IT'S TIME TO MAKE
MY RISE AND SHINE JUICE,
A MIXTURE
OF VEGETABLES AND FRUIT.
I START WITH A BAG
OF BABY SPINACH,
SO ABOUT 6 OUNCES
OF BABY SPINACH,
AND I LIKE TO DO THIS
A COUPLE TIMES A WEEK,
ESPECIALLY AFTER I DO YOGA.
IT JUST KIND OF
MAKES ME FEEL GOOD,
AND IT TASTES REALLY GOOD,
SO I ACTUALLY LOOK FORWARD
TO HAVING THIS DRINK.
I PUT IT INTO THIS MACHINE,
WHICH IS A JUICER.
ALL IT DOES IS SQUEEZE THE JUICE
OUT OF WHATEVER YOU PUT IN IT.
TURN IT ON
AND PRESS DOWN.
♪♪♪
AND THIS IS ACTUALLY
A REALLY EASY THING TO DO.
YOU CAN EVEN MAKE
A BIG PITCHER FULL OF IT
AND THEN LEAVE IT
IN THE FRIDGE
AND DRINK IT
WHENEVER YOU WANT IT.
WE'RE GONNA CONTINUE
WITH SOME CELERY,
SO WE'RE GONNA USE
TWO STALKS OF CELERY.
♪♪♪
AND THE CELERY HAS
LOTS OF WATER IN IT,
SO IT'S REALLY GOOD
IN THIS PARTICULAR JUICE.
WE'RE GONNA DO CARROTS.
I'M JUST GONNA CUT
THE CARROTS IN HALF.
YOU DON'T HAVE TO PEEL 'EM.
YOU DON'T HAVE TO DO ANYTHING.
I JUST CUT 'EM IN HALF,
'CAUSE IT MAKES IT A LOT EASIER
TO PUT IN THE JUICER,
AND THE CARROTS ADD A BEAUTIFUL
SWEETNESS TO THIS JUICE.
♪♪♪
WE'RE GONNA DO TWO APPLES.
A NICE TART BUT SWEET FLAVOR.
GALA APPLES ARE MY FAVORITES,
BUT YOU COULD DO A RED APPLE.
I WOULDN'T DO GREEN JUST BECAUSE
IT BECOMES TOO TART,
BUT THESE HAVE NICE SWEETNESS,
AND THAT'S WHAT I'M LOOKING FOR.
SO WE CUT 'EM IN HALF
JUST SO IT MAKES IT EASIER
TO PUT IN THE MACHINE,
AND HERE WE GO AGAIN.
♪♪♪
FOR A LITTLE BIT OF ACIDITY
AND A LITTLE BITE,
I'M GONNA ADD HALF
OF A LEMON IN HERE.
YOU TOSS IT IN THERE
WITH THE SKIN, THE RIND,
THE WHOLE NINE YARDS.
IT SEPARATES THE JUICE
FROM EVERYTHING ELSE.
AND YOU'VE GOT
FRESH LEMON JUICE.
AND FINALLY, 1- TO 1 1/2-INCH
PIECE OF GINGER.
MAKE SURE THE GINGER
IS NICE AND FRESH.
WHAT I DO WITH THE GINGER,
WHICH IS A LITTLE DIFFERENT
FROM EVERYTHING ELSE,
IS I LIKE TO PEEL
THE GINGER A LITTLE BIT.
TAKE A LITTLE PARING KNIFE.
IT CAN BE FIBROUS.
THAT CAN MAKE THE JUICE GRITTY.
GINGER ADDS THIS WONDERFUL
WARM SPICE.
WAKES YOU UP IN THE MORNING.
FRESH GINGER IS AWESOME.
SO GOOD AND SO GOOD FOR YOU.
♪♪♪
AND THAT IS IT.
THEN I TAKE A GLASS, AND I LOVE
TO DRINK THIS OVER ICE,
BECAUSE I THINK THAT THESE
JUICES ARE SO MUCH BETTER
WHEN THEY'RE COLD.
SO YOU JUST POUR IT.
♪♪♪
MMM.
YOU CAN TASTE SWEET APPLE JUICE.
YOU CAN TASTE
SWEET CARROT JUICE.
MMM. A LITTLE BIT OF LEMON,
AND ESPECIALLY THAT LITTLE KICK
FROM THE GINGER.
GIVES ME A LITTLE SWEETNESS
IN THE MORNING
AND THE POWER TO GO ALL DAY.
UP NEXT, I'M GONNA START MAKING
MY TURKEY, KALE,
AND BROWN RICE SOUP.
IT'S HEARTY AND DELICIOUS
AND PERFECT FOR A NICE LUNCH.
IT'S HEALTHY COMFORT FOOD
THAT'S FULL OF GREAT FLAVOR.
I JUST STARTED
CHOPPING FIVE SHALLOTS
FOR MY HEARTY TURKEY SOUP
WITH BROWN RICE AND KALE,
AND THE SHALLOTS
ARE NICE AND MILD,
SO THEY WORK REALLY WELL
WITH ALL THE FLAVORS IN HERE.
AND WHAT WE'RE GONNA DO
IS MAKE A SOUP
WITH TONS OF FLAVOR
AND BODY AND TEXTURE,
AND IT FILLS YOU UP.
WE'RE GONNA ADD
A LITTLE BIT OF OLIVE OIL.
IT'S SOMETHING THAT I LIKE
TO MAKE ONCE A WEEK,
AND THEN JUST HAVE
IN THE FRIDGE.
♪♪♪
WE'RE GONNA ADD TWO CARROTS,
AND I'VE ALREADY
PEELED MY CARROTS.
CUT THEM IN HALF, AND YOU KNOW
WHAT I LOVE ABOUT CARROTS?
THEY ADD NICE SWEETNESS
TO THE STEW.
THE SMALLER YOU CUT THE VEGGIES,
THE FASTER THE SOUP COOKS.
♪♪♪
AND NOW WE'RE GONNA ADD
THE BELL PEPPER
FOR A LITTLE BIT OF SWEETNESS,
BUT ALSO FOR
SOME BEAUTIFUL COLOR.
CHOP THE RED BELL PEPPER UP.
BELL PEPPERS ARE REALLY
GOOD FOR YOU AS WELL.
NICE ANTIOXIDANTS
AND LIGHT AND REFRESHING.
I TRAVEL A LOT,
AND SO I TEND TO EAT OUT,
UM, MORE THAN--
THAN I CARE TO SOMETIMES.
WHEN I COME HOME,
I'M LOOKING FOR SOMETHING
A LITTLE BIT LIGHTER
AND A LITTLE BIT HEALTHIER.
ALL RIGHT, SO I'M GONNA ADD
THE BELL PEPPERS.
AND YOU JUST WANT TO SAUTé
ALL THE VEGGIES TOGETHER.
I HAVE A LITTLE BIT OF SALT
AND A LITTLE BIT OF PEPPER.
ALL RIGHT,
TIME FOR THE GROUND TURKEY.
WE'RE GONNA USE
WHITE MEAT GROUND TURKEY.
SO BASICALLY WE'RE JUST
USING BREAST MEAT,
AND THAT WAY IT'S A LOT LIGHTER.
SO JUST 1 POUND.
MY MOM USED TO MAKE
A SOUP LIKE THIS,
VERY SIMILAR,
WITH KALE AND SAUSAGES,
BUT I'M LIGHTENING IT UP
A LITTLE BIT.
OKAY.
NOW TIME FOR THE BEAUTIFUL KALE.
AND I THINK SOMETIMES PEOPLE
ARE INTIMIDATED WITH KALE,
BUT WHEN IT'S COOKED DOWN,
IT GIVES THE SOUP
A WONDERFUL TEXTURE.
SO NOW I'M JUST USING
ONE BUNCH OF KALE,
WHICH ENDS UP BEING
ABOUT 10 OUNCES OR SO.
JUST TAKE THE LEAVES
RIGHT OFF THE STEM,
'CAUSE THE STEM CAN BE
KIND OF FIBROUS.
GIVE IT SORT OF A ROUGH CHOP,
AND BREAK UP THE LEAVES
A LITTLE BIT.
♪♪♪
SALT AND PEPPER.
AND JUST KIND OF
GIVE IT A LITTLE STIR.
THEN WE'RE GONNA ADD
SOME DICED TOMATOES,
A 15-OUNCE CAN,
AND GIVE IT SOME NICE COLOR.
AND YOU CAN POUR THE JUICES
AND THE TOMATOES ALL IN HERE.
ANOTHER BIT OF SWEETNESS
FROM THE TOMATOES,
AND KIND OF LIKE
A MINESTRONE TYPE OF THING.
STIR IT AROUND.
AND THEN WE'VE GOT
TO ADD SOME HERBS.
I'M GONNA DO A TABLESPOON
OF HERBES de PROVENCE,
A MIXTURE OF LOTS
OF DIFFERENT HERBS.
WE'VE GOT ROSEMARY AND LAVENDER
AND THYME AND BASIL AND MINT,
AND I'M JUST GONNA
MEASURE IT OUT,
BECAUSE I DON'T WANT
TO ADD TOO MUCH,
BECAUSE THEN IT BECOMES
OVERPOWERING.
ALL RIGHT, SO NOW IT'S TIME
FOR THE BROWN RICE.
1 CUP OF COOKED BROWN RICE.
YOU KNOW, THE FIBER IN THE BROWN
RICE--REALLY GOOD FOR YOU.
ONE OF MY FAVORITES, PLUS IT
ADDS NICE BODY TO THE SOUP.
IT MAKES IT SORT OF
A COMPLETE MEAL.
4 CUPS OF LOW SODIUM
CHICKEN BROTH,
SO I'M GONNA CONTROL
THE AMOUNT OF SALT IN HERE,
ESPECIALLY SINCE WE'RE
TRYING TO BE HEALTHY.
WE'RE GONNA BRING THIS UP
TO A SIMMER FOR ABOUT 15 MINUTES
UNTIL THE VEGGIES
ARE NICE AND TENDER.
I'M GONNA CLEAN UP AND JUST
PREP A COUPLE OF TOPPINGS
TO PUT ON TOP OF THE SOUP.
♪♪♪
OH, YEAH.
AHH.
WE'RE GONNA GARNISH THE TOP
WITH SOME FRESH PARSLEY.
FRESH HERBS ON TOP OF SOMETHING
THAT'S BEEN COOKING FOR A WHILE
ENHANCES ALL THE FLAVORS.
PLUS, AND THIS IS OPTIONAL,
BUT I'VE GOT TO SAY,
A LITTLE BIT OF CHEESE
ON TOP OF THIS SOUP
WITH THE KALE AND THE TURKEY
AND THE BROWN RICE
IS REALLY GOOD.
JUST, LIKE, 1/4 CUP OR SO.
PARMIGIANO-REGGIANO.
IT JUST KIND OF MAKES IT
A LITTLE MORE INDULGENT.
LET'S TAKE A LOOK IN HERE.
MMM.
THE PERFECT
LIGHT BUT HEARTY SOUP.
MMM.
TODD AND JADE
ARE GONNA LOVE THIS.
ALL RIGHT, UP NEXT,
MY BLUEBERRY FROZEN YOGURT--
A GUILT-FREE INDULGENCE
THAT YOUR FAMILY WILL LOVE.
♪♪♪
SO WE'RE STARTING WITH MY
BLUEBERRY THYME FROZEN YOGURT,
AND WE'RE GONNA START
BY MAKING A LITTLE SYRUP
TO GO INTO THE FROZEN YOGURT,
AND I'M GONNA USE ABOUT
TWO SPRIGS OF THYME HERE.
IT'S LIGHT AND REFRESHING.
YOU DON'T HAVE A LOT OF GUILT
WHEN YOU EAT IT.
I HAVE 1 POUND OF FROZEN,
THAWED-OUT BLUEBERRIES.
THEY'RE A GREAT ANTIOXIDANT.
SCOOP OUT 1/4 CUP
OF THOSE BLUEBERRIES
AND PUT THEM IN HERE.
THE REST OF IT, WE'RE GONNA
PUT IT IN THE FOOD PROCESSOR.
2 TABLESPOONS OF WATER
JUST TO MAKE IT SYRUPY,
AND SOME HONEY.
AND THE HONEY'S GONNA THICKEN
AND ALSO SWEETEN
THE BLUEBERRIES.
FROZEN FRUIT IS A GREAT SNACK,
BUT WHEN YOU'RE TRYING TO FEEL
A LITTLE HEALTHIER,
IT'S BETTER TO BUY THEM
UNSWEETENED.
SO THE HONEY'S IN.
NOW WHAT I WANT TO DO IS GRAB
A LITTLE POTATO MASHER HERE.
WE'RE GONNA TURN ON THE STOVE
'CAUSE WE WANT THIS TO SIMMER
FOR A COUPLE MINUTES
JUST SO THE THYME GETS A CHANCE
TO INFUSE ITS FLAVOR
INTO THE BLUEBERRIES,
ALLOWING THEIR OWN
JUICES TO COME OUT.
SO WHILE THIS INFUSES,
ADD THE REST OF THE REMAINING
BLUEBERRIES...
INTO THE FOOD PROCESSOR.
AND WE WANT TO SWEETEN IT UP
WITH 1/3 OF A CUP OF HONEY,
'CAUSE YOU WANT THIS
TO SORT OF BE CREAMY,
AND THAT'S WHAT THE HONEY DOES
'CAUSE IT'S THICK AND FLORALLY,
WHICH I REALLY LIKE.
AND WE'LL ADD THE HONEY
RIGHT IN THERE.
YOU NEED A SPATULA TO HELP YOU
GET THE HONEY OUT.
AND YOU KNOW,
JADE LOVES TO EAT THIS,
SO I PUT IT
ON AN ICE CREAM CONE.
IT'S A GREAT LITTLE SNACK
FOR HER, A LITTLE SWEET TREAT.
AND THEN WE HAVE TO ADD
1/4 CUP OF AGAVE.
THE FLAVOR COMBINATION
OF THE HONEY AND THE AGAVE
REALLY WORKS WELL IN HERE,
AND AGAVE'S REALLY GREAT,
BECAUSE, UM,
IT'S A SWEETENER,
BUT IT'S A NATURAL SWEETENER.
NOW WE NEED A LEMON.
WE NEED A LITTLE BIT OF CITRUS
TO BALANCE OUT THE SWEETNESS.
ABOUT A COUPLE TABLESPOONS
OF LEMON JUICE.
I'M GONNA TURN OFF THE HEAT
AND TAKE THE LID OFF OF THAT
AND LET IT COOL DOWN SLIGHTLY,
AND LET'S GRAB OUR YOGURT.
SO I'M USING SOME PLAIN
2% GREEK YOGURT,
AND WE'RE GONNA USE
2 CUPS OF IT.
IN AN EFFORT TO KEEP THIS
A LITTLE BIT LIGHTER,
I'M USING 2%, BUT YOU COULD
ALWAYS USE WHOLE GREEK YOGURT,
BUT THIS WORKS REALLY WELL.
IT'S NICE AND TART.
WE'RE GONNA WHIP THIS
ALL TOGETHER.
♪♪♪
OKAY, LOOK AT THAT
BEAUTIFUL COLOR. I LOVE IT.
WITH THIS,
WE WANT TO REMOVE
THE SPRIGS OF THYME.
POUR THIS BLUEBERRY SYRUP
INTO THERE.
NOW WE'RE GONNA
BLEND IT TOGETHER.
♪♪♪
NOW MAKE SURE THAT EVERYTHING
IS REALLY MIXED WELL.
LET'S JUST TASTE IT.
MMM. IT IS GOOD, GOOD, GOOD.
OKAY.
SO NOW POUR IT
DIRECTLY IN THERE.
AND YOU REALLY WANT TO FREEZE IT
IN A GLASS CONTAINER LIKE THIS.
IF YOU FREEZE IT IN PLASTIC,
IT TENDS TO GET
A LITTLE BIT TOO ICY.
WE'RE GONNA POP THIS IN THE
FREEZER FOR SEVERAL HOURS,
AND UP NEXT,
AN ELEGANT MAIN COURSE
THAT TASTES AS AMAZING
AS IT LOOKS.
SO, JADEY, WE'VE GOT SOME
BLUEBERRY FROZEN YOGURT.
AHH.
LIKE THIS, LOOK--
AHH.
AHH.
(laughing) YEAH!
THIS, JADE,
IS A GOOD SNACK.
SO IT'S TIME TO GET STARTED
ON MY BAKED HALIBUT
WITH SALSA VERDE,
AND THIS IS A DISH THAT
YOU CAN MAKE IN 15 MINUTES.
SUPER-DUPER-DUPER FAST.
TONS OF FLAVOR, LOOKS BEAUTIFUL,
AND I JUST LOVE IT.
SO WHEN I'M LOOKING
FOR SOMETHING HEALTHY
AND I WANT TO EAT RIGHT,
THIS IS IT.
JUST CHOP
2 TABLESPOONS OF CHIVES.
THEY HAVE A MELLOW ONION FLAVOR.
WHAT WE'RE GONNA DO IS MAKE
A DRY RUB FOR THE HALIBUT.
HALIBUT IS A WHITEFISH
THAT IS NICE AND MEATY,
BUT IT DOESN'T ALWAYS HAVE
A TON OF FLAVOR,
AND IT'S ONE OF THOSE FISH
THAT JADE REALLY LIKES,
SO I MAKE A LOT OF HALIBUT.
THEN WE'RE GONNA ADD
ITALIAN PARSLEY.
2 TABLESPOONS.
TONS OF FLAVOR AND VERY FRESH.
OKAY, SO WE'RE GONNA
ADD THAT RIGHT IN THERE.
WE'RE GONNA ZEST HALF A LEMON.
WE'RE GONNA USE THE OTHER HALF
IN THE SALSA VERDE,
BUT WE'RE GONNA USE THE FIRST
HALF RIGHT ON TOP OF THE FISH.
I DON'T KNOW WHAT'S BETTER
WITH FISH THAN LEMON.
THE CITRUS JUST BRINGS IT
TO LIFE, GIVES IT SO MUCH COLOR,
AND PERFUMES IT
IN A REALLY BEAUTIFUL WAY.
NOW MIX IT AROUND WITH A SPOON.
THAT IS IT FOR THE TOPPING.
SO I GOT FOUR BEAUTIFUL
FILLETS OF HALIBUT.
AND WHEN YOU GO AND GET FISH,
YOU WANT TO MAKE SURE AND ASK
FOR, UM, CENTER CUT
PIECES OF FILLET.
THAT WAY THEY ALL COOK EVENLY.
THEY'RE NICE SIZE, REALLY MEATY,
SO IT FEELS LIKE YOU'RE EATING
SOMETHING VERY SUBSTANTIAL.
LET'S ADD A LITTLE BIT
OF OLIVE OIL.
IT'S JUST TO KEEP IT
NICE AND MOIST
AS IT BAKES IN THE OVEN,
'CAUSE HALIBUT TENDS TO DRY OUT.
SPRINKLE A LITTLE BIT OF SALT
AND A LITTLE BIT OF PEPPER.
NOW WE'RE GONNA TOP IT.
JUST SPOON SOME OF THE HERB
AND LEMON ZEST RIGHT OVER IT,
AND SEE, ALREADY YOU CAN SEE
HOW BEAUTIFUL IT IS.
PART OF MAKING HEALTHY FOOD
IS THAT YOU WANT IT
TO LOOK BEAUTIFUL
SO IT MAKES PEOPLE'S
MOUTHS WATER.
IT'S GONNA BE STUNNING.
SO THAT'S GONNA GO
IN THE OVEN AT 375
FOR ABOUT 8 TO 10 MINUTES UNTIL
THE FISH IS NICE AND FLAKY.
SO WHILE THAT BAKES,
LET'S GET STARTED
ON THIS ARUGULA SALSA VERDE,
A SPIN ON TRADITIONAL
SALSA VERDE,
WHICH IS USUALLY PARSLEY
AND BASIL AND HERBS,
BUT I WANTED SOMETHING WITH
A LITTLE BIT MORE OF A KICK
AND A BITE, SO I DECIDED TO USE
A CUP OF BABY ARUGULA.
SO IT GIVES IT
A LITTLE BIT OF SPICINESS,
AND THE COLOR IS EXTRAORDINARY.
WE'RE ALSO GONNA ADD
1/4 CUP OF DRAINED CAPERS,
AND THE CAPERS ADD A NICE ZING,
AND THEY ARE TRADITIONAL
IN SALSA VERDE.
AND NOW LET'S USE THE ZEST
OF THE REMAINING HALF LEMON.
LEMON IS SOMETHING THAT IF YOU
ADD IT TO ANY KIND OF FOOD,
IT JUST ENHANCES THE FLAVOR,
SO ESPECIALLY WITH HEALTHY FOOD,
THE MORE LEMON
AND CITRUS YOU ADD,
THE LESS SALT AND FATS
YOU HAVE TO ADD TO THE FOOD.
JUST GET THAT ALL IN THERE.
LET'S ROLL OUR LEMON,
AND WE'RE GONNA ADD
2 TABLESPOONS OF LEMON JUICE.
AND WE'RE GONNA ADD
A LITTLE BIT OF SALT.
FOR A LITTLE BIT MORE KICK
AND A REAL SPICE,
I'M GONNA ADD A LITTLE BIT
OF RED PEPPER FLAKES,
AND I THINK WHEN
YOU'RE COOKING HEALTHY,
A LITTLE BIT
OF RED PEPPER FLAKES
ALWAYS GIVES IT MORE BODY
AND MORE FLAVOR, TOO.
1/4 CUP OF EXTRA VIRGIN
OLIVE OIL.
YOU NEED A LITTLE OLIVE OIL
TO BRING THIS TOGETHER.
SO NOW WE'RE GONNA
WHIP THIS ALL TOGETHER.
♪♪♪
(inhales sharply)
OH, THAT SMELLS SO GOOD.
SO LET'S JUST
GET THAT ALL THERE,
AND I LIKE MY SALSA VERDE
A LITTLE BIT CHUNKIER,
BUT YOU COULD DEFINITELY,
YOU KNOW, PURéE IT.
SO LET'S JUST TASTE IT
AND MAKE SURE
THE SEASONING IS JUST RIGHT.
MMM. MMM.
SEASONING IS PERFECT.
MMM. AND I JUST GOT A LITTLE
KICK FROM THE RED PEPPER FLAKES.
IT'S GONNA BE GREAT
WITH THE FISH.
ALL RIGHT, FISH NEEDS
A COUPLE MORE MINUTES,
AND THEN WE GET
TO BRING IT ALL TOGETHER.
♪♪♪
FISH LOOKS SO GOOD.
SO YUMMY. LOOK AT IT.
SEE ALL THE COLORS ON TOP?
THAT'S WHY I THINK YOU NEED
TO USE LOTS OF FRESH HERBS,
ESPECIALLY WITH
A FISH LIKE HALIBUT.
I JUST WANT TO CUT
A LITTLE PIECE OF THE FISH,
BECAUSE THIS IS DINNER, AFTER
ALL, FOR TODD, JADE, AND MYSELF,
AND SO I JUST WANT TO MAKE SURE
IT TASTES JUST RIGHT.
SCOOP SOME SALSA VERDE
RIGHT OVER THE FISH.
ISN'T THAT PRETTY?
WITH A LITTLE BIT
OF SALSA VERDE.
MMM. MEATY HALIBUT.
MMM! I JUST GOT
SOME LEMON IN THERE.
IT'S SO FRESH, BUT RICH, TOO,
FROM THE OLIVE OIL
AND THE CAPERS,
AND SPICY FROM
THE RED PEPPER FLAKES.
THIS IS AWESOME.
I CAN'T WAIT FOR JADE
AND TODD TO EAT IT.
MMM-MM-MMM.
AN ABSOLUTELY PERFECT
HEALTHY DINNER.
♪♪♪
HEALTHY FOOD SHOULD
ENERGIZE AND INSPIRE,
SO TODAY I HAVE SOME RECIPES
THAT'LL GIVE YOU AN EXTRA BOOST
ALL DAY LONG...
EVEN BETTER THAN COFFEE,
AND GUESS WHAT?
IT TASTES GOOD, TOO--
A DELICIOUS BURST
OF ENERGY IN A GLASS...
AN EASY LUNCHTIME RECIPE
THAT'S PACKED WITH LOTS
OF WARM AND HEARTY FLAVORS...
THE PERFECT AFTERNOON SNACK.
IT'LL SATISFY YOUR SWEET TOOTH
AND KEEP YOU HAPPY
UNTIL DINNER...
QUICK AND ENERGIZING
WEEKNIGHT MEAL.
LIGHT AND FLAKY WHITEFISH
WITH A BRIGHT AND SPICY SAUCE.
IT'S THE ULTIMATE POWER BOOST.
♪♪♪
Closed Captions provided by
Scripps Networks, LLC.
Captioned by
Closed Captioning Services, Inc.
(woman) PUSHING THE LEFT RIBS
OVER TO THE SIDE.
REACH. YOU CAN GAZE UP.
MAYBE CLOSE YOUR EYES.
AND FULL EXHALE.
GO ALL THE WAY
DOWN TO THE GROUND
AND THEN EXHALE
THROUGH THE HEART FORWARD.
INHALE. PULL YOUR GAZE
AND YOUR CHEST FORWARD.
AND EXHALE. DOWNWARD-FACING DOG.
CURL THE TOES UNDER.
AND THEN PULL
BACK UP TO CENTER.
SO IT'S TIME TO MAKE
MY RISE AND SHINE JUICE,
A MIXTURE
OF VEGETABLES AND FRUIT.
I START WITH A BAG
OF BABY SPINACH,
SO ABOUT 6 OUNCES
OF BABY SPINACH,
AND I LIKE TO DO THIS
A COUPLE TIMES A WEEK,
ESPECIALLY AFTER I DO YOGA.
IT JUST KIND OF
MAKES ME FEEL GOOD,
AND IT TASTES REALLY GOOD,
SO I ACTUALLY LOOK FORWARD
TO HAVING THIS DRINK.
I PUT IT INTO THIS MACHINE,
WHICH IS A JUICER.
ALL IT DOES IS SQUEEZE THE JUICE
OUT OF WHATEVER YOU PUT IN IT.
TURN IT ON
AND PRESS DOWN.
♪♪♪
AND THIS IS ACTUALLY
A REALLY EASY THING TO DO.
YOU CAN EVEN MAKE
A BIG PITCHER FULL OF IT
AND THEN LEAVE IT
IN THE FRIDGE
AND DRINK IT
WHENEVER YOU WANT IT.
WE'RE GONNA CONTINUE
WITH SOME CELERY,
SO WE'RE GONNA USE
TWO STALKS OF CELERY.
♪♪♪
AND THE CELERY HAS
LOTS OF WATER IN IT,
SO IT'S REALLY GOOD
IN THIS PARTICULAR JUICE.
WE'RE GONNA DO CARROTS.
I'M JUST GONNA CUT
THE CARROTS IN HALF.
YOU DON'T HAVE TO PEEL 'EM.
YOU DON'T HAVE TO DO ANYTHING.
I JUST CUT 'EM IN HALF,
'CAUSE IT MAKES IT A LOT EASIER
TO PUT IN THE JUICER,
AND THE CARROTS ADD A BEAUTIFUL
SWEETNESS TO THIS JUICE.
♪♪♪
WE'RE GONNA DO TWO APPLES.
A NICE TART BUT SWEET FLAVOR.
GALA APPLES ARE MY FAVORITES,
BUT YOU COULD DO A RED APPLE.
I WOULDN'T DO GREEN JUST BECAUSE
IT BECOMES TOO TART,
BUT THESE HAVE NICE SWEETNESS,
AND THAT'S WHAT I'M LOOKING FOR.
SO WE CUT 'EM IN HALF
JUST SO IT MAKES IT EASIER
TO PUT IN THE MACHINE,
AND HERE WE GO AGAIN.
♪♪♪
FOR A LITTLE BIT OF ACIDITY
AND A LITTLE BITE,
I'M GONNA ADD HALF
OF A LEMON IN HERE.
YOU TOSS IT IN THERE
WITH THE SKIN, THE RIND,
THE WHOLE NINE YARDS.
IT SEPARATES THE JUICE
FROM EVERYTHING ELSE.
AND YOU'VE GOT
FRESH LEMON JUICE.
AND FINALLY, 1- TO 1 1/2-INCH
PIECE OF GINGER.
MAKE SURE THE GINGER
IS NICE AND FRESH.
WHAT I DO WITH THE GINGER,
WHICH IS A LITTLE DIFFERENT
FROM EVERYTHING ELSE,
IS I LIKE TO PEEL
THE GINGER A LITTLE BIT.
TAKE A LITTLE PARING KNIFE.
IT CAN BE FIBROUS.
THAT CAN MAKE THE JUICE GRITTY.
GINGER ADDS THIS WONDERFUL
WARM SPICE.
WAKES YOU UP IN THE MORNING.
FRESH GINGER IS AWESOME.
SO GOOD AND SO GOOD FOR YOU.
♪♪♪
AND THAT IS IT.
THEN I TAKE A GLASS, AND I LOVE
TO DRINK THIS OVER ICE,
BECAUSE I THINK THAT THESE
JUICES ARE SO MUCH BETTER
WHEN THEY'RE COLD.
SO YOU JUST POUR IT.
♪♪♪
MMM.
YOU CAN TASTE SWEET APPLE JUICE.
YOU CAN TASTE
SWEET CARROT JUICE.
MMM. A LITTLE BIT OF LEMON,
AND ESPECIALLY THAT LITTLE KICK
FROM THE GINGER.
GIVES ME A LITTLE SWEETNESS
IN THE MORNING
AND THE POWER TO GO ALL DAY.
UP NEXT, I'M GONNA START MAKING
MY TURKEY, KALE,
AND BROWN RICE SOUP.
IT'S HEARTY AND DELICIOUS
AND PERFECT FOR A NICE LUNCH.
IT'S HEALTHY COMFORT FOOD
THAT'S FULL OF GREAT FLAVOR.
I JUST STARTED
CHOPPING FIVE SHALLOTS
FOR MY HEARTY TURKEY SOUP
WITH BROWN RICE AND KALE,
AND THE SHALLOTS
ARE NICE AND MILD,
SO THEY WORK REALLY WELL
WITH ALL THE FLAVORS IN HERE.
AND WHAT WE'RE GONNA DO
IS MAKE A SOUP
WITH TONS OF FLAVOR
AND BODY AND TEXTURE,
AND IT FILLS YOU UP.
WE'RE GONNA ADD
A LITTLE BIT OF OLIVE OIL.
IT'S SOMETHING THAT I LIKE
TO MAKE ONCE A WEEK,
AND THEN JUST HAVE
IN THE FRIDGE.
♪♪♪
WE'RE GONNA ADD TWO CARROTS,
AND I'VE ALREADY
PEELED MY CARROTS.
CUT THEM IN HALF, AND YOU KNOW
WHAT I LOVE ABOUT CARROTS?
THEY ADD NICE SWEETNESS
TO THE STEW.
THE SMALLER YOU CUT THE VEGGIES,
THE FASTER THE SOUP COOKS.
♪♪♪
AND NOW WE'RE GONNA ADD
THE BELL PEPPER
FOR A LITTLE BIT OF SWEETNESS,
BUT ALSO FOR
SOME BEAUTIFUL COLOR.
CHOP THE RED BELL PEPPER UP.
BELL PEPPERS ARE REALLY
GOOD FOR YOU AS WELL.
NICE ANTIOXIDANTS
AND LIGHT AND REFRESHING.
I TRAVEL A LOT,
AND SO I TEND TO EAT OUT,
UM, MORE THAN--
THAN I CARE TO SOMETIMES.
WHEN I COME HOME,
I'M LOOKING FOR SOMETHING
A LITTLE BIT LIGHTER
AND A LITTLE BIT HEALTHIER.
ALL RIGHT, SO I'M GONNA ADD
THE BELL PEPPERS.
AND YOU JUST WANT TO SAUTé
ALL THE VEGGIES TOGETHER.
I HAVE A LITTLE BIT OF SALT
AND A LITTLE BIT OF PEPPER.
ALL RIGHT,
TIME FOR THE GROUND TURKEY.
WE'RE GONNA USE
WHITE MEAT GROUND TURKEY.
SO BASICALLY WE'RE JUST
USING BREAST MEAT,
AND THAT WAY IT'S A LOT LIGHTER.
SO JUST 1 POUND.
MY MOM USED TO MAKE
A SOUP LIKE THIS,
VERY SIMILAR,
WITH KALE AND SAUSAGES,
BUT I'M LIGHTENING IT UP
A LITTLE BIT.
OKAY.
NOW TIME FOR THE BEAUTIFUL KALE.
AND I THINK SOMETIMES PEOPLE
ARE INTIMIDATED WITH KALE,
BUT WHEN IT'S COOKED DOWN,
IT GIVES THE SOUP
A WONDERFUL TEXTURE.
SO NOW I'M JUST USING
ONE BUNCH OF KALE,
WHICH ENDS UP BEING
ABOUT 10 OUNCES OR SO.
JUST TAKE THE LEAVES
RIGHT OFF THE STEM,
'CAUSE THE STEM CAN BE
KIND OF FIBROUS.
GIVE IT SORT OF A ROUGH CHOP,
AND BREAK UP THE LEAVES
A LITTLE BIT.
♪♪♪
SALT AND PEPPER.
AND JUST KIND OF
GIVE IT A LITTLE STIR.
THEN WE'RE GONNA ADD
SOME DICED TOMATOES,
A 15-OUNCE CAN,
AND GIVE IT SOME NICE COLOR.
AND YOU CAN POUR THE JUICES
AND THE TOMATOES ALL IN HERE.
ANOTHER BIT OF SWEETNESS
FROM THE TOMATOES,
AND KIND OF LIKE
A MINESTRONE TYPE OF THING.
STIR IT AROUND.
AND THEN WE'VE GOT
TO ADD SOME HERBS.
I'M GONNA DO A TABLESPOON
OF HERBES de PROVENCE,
A MIXTURE OF LOTS
OF DIFFERENT HERBS.
WE'VE GOT ROSEMARY AND LAVENDER
AND THYME AND BASIL AND MINT,
AND I'M JUST GONNA
MEASURE IT OUT,
BECAUSE I DON'T WANT
TO ADD TOO MUCH,
BECAUSE THEN IT BECOMES
OVERPOWERING.
ALL RIGHT, SO NOW IT'S TIME
FOR THE BROWN RICE.
1 CUP OF COOKED BROWN RICE.
YOU KNOW, THE FIBER IN THE BROWN
RICE--REALLY GOOD FOR YOU.
ONE OF MY FAVORITES, PLUS IT
ADDS NICE BODY TO THE SOUP.
IT MAKES IT SORT OF
A COMPLETE MEAL.
4 CUPS OF LOW SODIUM
CHICKEN BROTH,
SO I'M GONNA CONTROL
THE AMOUNT OF SALT IN HERE,
ESPECIALLY SINCE WE'RE
TRYING TO BE HEALTHY.
WE'RE GONNA BRING THIS UP
TO A SIMMER FOR ABOUT 15 MINUTES
UNTIL THE VEGGIES
ARE NICE AND TENDER.
I'M GONNA CLEAN UP AND JUST
PREP A COUPLE OF TOPPINGS
TO PUT ON TOP OF THE SOUP.
♪♪♪
OH, YEAH.
AHH.
WE'RE GONNA GARNISH THE TOP
WITH SOME FRESH PARSLEY.
FRESH HERBS ON TOP OF SOMETHING
THAT'S BEEN COOKING FOR A WHILE
ENHANCES ALL THE FLAVORS.
PLUS, AND THIS IS OPTIONAL,
BUT I'VE GOT TO SAY,
A LITTLE BIT OF CHEESE
ON TOP OF THIS SOUP
WITH THE KALE AND THE TURKEY
AND THE BROWN RICE
IS REALLY GOOD.
JUST, LIKE, 1/4 CUP OR SO.
PARMIGIANO-REGGIANO.
IT JUST KIND OF MAKES IT
A LITTLE MORE INDULGENT.
LET'S TAKE A LOOK IN HERE.
MMM.
THE PERFECT
LIGHT BUT HEARTY SOUP.
MMM.
TODD AND JADE
ARE GONNA LOVE THIS.
ALL RIGHT, UP NEXT,
MY BLUEBERRY FROZEN YOGURT--
A GUILT-FREE INDULGENCE
THAT YOUR FAMILY WILL LOVE.
♪♪♪
SO WE'RE STARTING WITH MY
BLUEBERRY THYME FROZEN YOGURT,
AND WE'RE GONNA START
BY MAKING A LITTLE SYRUP
TO GO INTO THE FROZEN YOGURT,
AND I'M GONNA USE ABOUT
TWO SPRIGS OF THYME HERE.
IT'S LIGHT AND REFRESHING.
YOU DON'T HAVE A LOT OF GUILT
WHEN YOU EAT IT.
I HAVE 1 POUND OF FROZEN,
THAWED-OUT BLUEBERRIES.
THEY'RE A GREAT ANTIOXIDANT.
SCOOP OUT 1/4 CUP
OF THOSE BLUEBERRIES
AND PUT THEM IN HERE.
THE REST OF IT, WE'RE GONNA
PUT IT IN THE FOOD PROCESSOR.
2 TABLESPOONS OF WATER
JUST TO MAKE IT SYRUPY,
AND SOME HONEY.
AND THE HONEY'S GONNA THICKEN
AND ALSO SWEETEN
THE BLUEBERRIES.
FROZEN FRUIT IS A GREAT SNACK,
BUT WHEN YOU'RE TRYING TO FEEL
A LITTLE HEALTHIER,
IT'S BETTER TO BUY THEM
UNSWEETENED.
SO THE HONEY'S IN.
NOW WHAT I WANT TO DO IS GRAB
A LITTLE POTATO MASHER HERE.
WE'RE GONNA TURN ON THE STOVE
'CAUSE WE WANT THIS TO SIMMER
FOR A COUPLE MINUTES
JUST SO THE THYME GETS A CHANCE
TO INFUSE ITS FLAVOR
INTO THE BLUEBERRIES,
ALLOWING THEIR OWN
JUICES TO COME OUT.
SO WHILE THIS INFUSES,
ADD THE REST OF THE REMAINING
BLUEBERRIES...
INTO THE FOOD PROCESSOR.
AND WE WANT TO SWEETEN IT UP
WITH 1/3 OF A CUP OF HONEY,
'CAUSE YOU WANT THIS
TO SORT OF BE CREAMY,
AND THAT'S WHAT THE HONEY DOES
'CAUSE IT'S THICK AND FLORALLY,
WHICH I REALLY LIKE.
AND WE'LL ADD THE HONEY
RIGHT IN THERE.
YOU NEED A SPATULA TO HELP YOU
GET THE HONEY OUT.
AND YOU KNOW,
JADE LOVES TO EAT THIS,
SO I PUT IT
ON AN ICE CREAM CONE.
IT'S A GREAT LITTLE SNACK
FOR HER, A LITTLE SWEET TREAT.
AND THEN WE HAVE TO ADD
1/4 CUP OF AGAVE.
THE FLAVOR COMBINATION
OF THE HONEY AND THE AGAVE
REALLY WORKS WELL IN HERE,
AND AGAVE'S REALLY GREAT,
BECAUSE, UM,
IT'S A SWEETENER,
BUT IT'S A NATURAL SWEETENER.
NOW WE NEED A LEMON.
WE NEED A LITTLE BIT OF CITRUS
TO BALANCE OUT THE SWEETNESS.
ABOUT A COUPLE TABLESPOONS
OF LEMON JUICE.
I'M GONNA TURN OFF THE HEAT
AND TAKE THE LID OFF OF THAT
AND LET IT COOL DOWN SLIGHTLY,
AND LET'S GRAB OUR YOGURT.
SO I'M USING SOME PLAIN
2% GREEK YOGURT,
AND WE'RE GONNA USE
2 CUPS OF IT.
IN AN EFFORT TO KEEP THIS
A LITTLE BIT LIGHTER,
I'M USING 2%, BUT YOU COULD
ALWAYS USE WHOLE GREEK YOGURT,
BUT THIS WORKS REALLY WELL.
IT'S NICE AND TART.
WE'RE GONNA WHIP THIS
ALL TOGETHER.
♪♪♪
OKAY, LOOK AT THAT
BEAUTIFUL COLOR. I LOVE IT.
WITH THIS,
WE WANT TO REMOVE
THE SPRIGS OF THYME.
POUR THIS BLUEBERRY SYRUP
INTO THERE.
NOW WE'RE GONNA
BLEND IT TOGETHER.
♪♪♪
NOW MAKE SURE THAT EVERYTHING
IS REALLY MIXED WELL.
LET'S JUST TASTE IT.
MMM. IT IS GOOD, GOOD, GOOD.
OKAY.
SO NOW POUR IT
DIRECTLY IN THERE.
AND YOU REALLY WANT TO FREEZE IT
IN A GLASS CONTAINER LIKE THIS.
IF YOU FREEZE IT IN PLASTIC,
IT TENDS TO GET
A LITTLE BIT TOO ICY.
WE'RE GONNA POP THIS IN THE
FREEZER FOR SEVERAL HOURS,
AND UP NEXT,
AN ELEGANT MAIN COURSE
THAT TASTES AS AMAZING
AS IT LOOKS.
SO, JADEY, WE'VE GOT SOME
BLUEBERRY FROZEN YOGURT.
AHH.
LIKE THIS, LOOK--
AHH.
AHH.
(laughing) YEAH!
THIS, JADE,
IS A GOOD SNACK.
SO IT'S TIME TO GET STARTED
ON MY BAKED HALIBUT
WITH SALSA VERDE,
AND THIS IS A DISH THAT
YOU CAN MAKE IN 15 MINUTES.
SUPER-DUPER-DUPER FAST.
TONS OF FLAVOR, LOOKS BEAUTIFUL,
AND I JUST LOVE IT.
SO WHEN I'M LOOKING
FOR SOMETHING HEALTHY
AND I WANT TO EAT RIGHT,
THIS IS IT.
JUST CHOP
2 TABLESPOONS OF CHIVES.
THEY HAVE A MELLOW ONION FLAVOR.
WHAT WE'RE GONNA DO IS MAKE
A DRY RUB FOR THE HALIBUT.
HALIBUT IS A WHITEFISH
THAT IS NICE AND MEATY,
BUT IT DOESN'T ALWAYS HAVE
A TON OF FLAVOR,
AND IT'S ONE OF THOSE FISH
THAT JADE REALLY LIKES,
SO I MAKE A LOT OF HALIBUT.
THEN WE'RE GONNA ADD
ITALIAN PARSLEY.
2 TABLESPOONS.
TONS OF FLAVOR AND VERY FRESH.
OKAY, SO WE'RE GONNA
ADD THAT RIGHT IN THERE.
WE'RE GONNA ZEST HALF A LEMON.
WE'RE GONNA USE THE OTHER HALF
IN THE SALSA VERDE,
BUT WE'RE GONNA USE THE FIRST
HALF RIGHT ON TOP OF THE FISH.
I DON'T KNOW WHAT'S BETTER
WITH FISH THAN LEMON.
THE CITRUS JUST BRINGS IT
TO LIFE, GIVES IT SO MUCH COLOR,
AND PERFUMES IT
IN A REALLY BEAUTIFUL WAY.
NOW MIX IT AROUND WITH A SPOON.
THAT IS IT FOR THE TOPPING.
SO I GOT FOUR BEAUTIFUL
FILLETS OF HALIBUT.
AND WHEN YOU GO AND GET FISH,
YOU WANT TO MAKE SURE AND ASK
FOR, UM, CENTER CUT
PIECES OF FILLET.
THAT WAY THEY ALL COOK EVENLY.
THEY'RE NICE SIZE, REALLY MEATY,
SO IT FEELS LIKE YOU'RE EATING
SOMETHING VERY SUBSTANTIAL.
LET'S ADD A LITTLE BIT
OF OLIVE OIL.
IT'S JUST TO KEEP IT
NICE AND MOIST
AS IT BAKES IN THE OVEN,
'CAUSE HALIBUT TENDS TO DRY OUT.
SPRINKLE A LITTLE BIT OF SALT
AND A LITTLE BIT OF PEPPER.
NOW WE'RE GONNA TOP IT.
JUST SPOON SOME OF THE HERB
AND LEMON ZEST RIGHT OVER IT,
AND SEE, ALREADY YOU CAN SEE
HOW BEAUTIFUL IT IS.
PART OF MAKING HEALTHY FOOD
IS THAT YOU WANT IT
TO LOOK BEAUTIFUL
SO IT MAKES PEOPLE'S
MOUTHS WATER.
IT'S GONNA BE STUNNING.
SO THAT'S GONNA GO
IN THE OVEN AT 375
FOR ABOUT 8 TO 10 MINUTES UNTIL
THE FISH IS NICE AND FLAKY.
SO WHILE THAT BAKES,
LET'S GET STARTED
ON THIS ARUGULA SALSA VERDE,
A SPIN ON TRADITIONAL
SALSA VERDE,
WHICH IS USUALLY PARSLEY
AND BASIL AND HERBS,
BUT I WANTED SOMETHING WITH
A LITTLE BIT MORE OF A KICK
AND A BITE, SO I DECIDED TO USE
A CUP OF BABY ARUGULA.
SO IT GIVES IT
A LITTLE BIT OF SPICINESS,
AND THE COLOR IS EXTRAORDINARY.
WE'RE ALSO GONNA ADD
1/4 CUP OF DRAINED CAPERS,
AND THE CAPERS ADD A NICE ZING,
AND THEY ARE TRADITIONAL
IN SALSA VERDE.
AND NOW LET'S USE THE ZEST
OF THE REMAINING HALF LEMON.
LEMON IS SOMETHING THAT IF YOU
ADD IT TO ANY KIND OF FOOD,
IT JUST ENHANCES THE FLAVOR,
SO ESPECIALLY WITH HEALTHY FOOD,
THE MORE LEMON
AND CITRUS YOU ADD,
THE LESS SALT AND FATS
YOU HAVE TO ADD TO THE FOOD.
JUST GET THAT ALL IN THERE.
LET'S ROLL OUR LEMON,
AND WE'RE GONNA ADD
2 TABLESPOONS OF LEMON JUICE.
AND WE'RE GONNA ADD
A LITTLE BIT OF SALT.
FOR A LITTLE BIT MORE KICK
AND A REAL SPICE,
I'M GONNA ADD A LITTLE BIT
OF RED PEPPER FLAKES,
AND I THINK WHEN
YOU'RE COOKING HEALTHY,
A LITTLE BIT
OF RED PEPPER FLAKES
ALWAYS GIVES IT MORE BODY
AND MORE FLAVOR, TOO.
1/4 CUP OF EXTRA VIRGIN
OLIVE OIL.
YOU NEED A LITTLE OLIVE OIL
TO BRING THIS TOGETHER.
SO NOW WE'RE GONNA
WHIP THIS ALL TOGETHER.
♪♪♪
(inhales sharply)
OH, THAT SMELLS SO GOOD.
SO LET'S JUST
GET THAT ALL THERE,
AND I LIKE MY SALSA VERDE
A LITTLE BIT CHUNKIER,
BUT YOU COULD DEFINITELY,
YOU KNOW, PURéE IT.
SO LET'S JUST TASTE IT
AND MAKE SURE
THE SEASONING IS JUST RIGHT.
MMM. MMM.
SEASONING IS PERFECT.
MMM. AND I JUST GOT A LITTLE
KICK FROM THE RED PEPPER FLAKES.
IT'S GONNA BE GREAT
WITH THE FISH.
ALL RIGHT, FISH NEEDS
A COUPLE MORE MINUTES,
AND THEN WE GET
TO BRING IT ALL TOGETHER.
♪♪♪
FISH LOOKS SO GOOD.
SO YUMMY. LOOK AT IT.
SEE ALL THE COLORS ON TOP?
THAT'S WHY I THINK YOU NEED
TO USE LOTS OF FRESH HERBS,
ESPECIALLY WITH
A FISH LIKE HALIBUT.
I JUST WANT TO CUT
A LITTLE PIECE OF THE FISH,
BECAUSE THIS IS DINNER, AFTER
ALL, FOR TODD, JADE, AND MYSELF,
AND SO I JUST WANT TO MAKE SURE
IT TASTES JUST RIGHT.
SCOOP SOME SALSA VERDE
RIGHT OVER THE FISH.
ISN'T THAT PRETTY?
WITH A LITTLE BIT
OF SALSA VERDE.
MMM. MEATY HALIBUT.
MMM! I JUST GOT
SOME LEMON IN THERE.
IT'S SO FRESH, BUT RICH, TOO,
FROM THE OLIVE OIL
AND THE CAPERS,
AND SPICY FROM
THE RED PEPPER FLAKES.
THIS IS AWESOME.
I CAN'T WAIT FOR JADE
AND TODD TO EAT IT.
MMM-MM-MMM.
AN ABSOLUTELY PERFECT
HEALTHY DINNER.
♪♪♪