LAIRD: I’ve known for 8 years that my friend Giada De Laurentiis is a uniquely gifted cook, so I wasn’t surprised when millions of others also responded to her talent. As host of the Food Network’s hit show Everyday Italian, she creates dishes that are healthy, easy to make, and delicious—the ideal food trifecta. Here, she shares two recipes from her private stash.
GIADA: It’s impressive to watch Laird eat. Of course, all athletes eat a lot—they need the energy—but he truly enjoys the process. As someone who loves to cook, I appreciate that. In keeping with his sport, both of my recipes have connections to the sea. Growing up, I spent a lot of time on the island of Capri, off the coast of Naples. Capri is known for its seafood; in particular, its array of fresh fish. I’ve had many grilled seafood salads there, and this is one of my favorites. People tend to think of salads as boring, but they’re fantastic if you mix different textures: crunchy red peppers, creamy cannellini beans, chewy calamari, silky sea scallops.
GRILLED SEAFOOD SALAD
- ½ cup olive oil
- 2 cloves garlic, finely chopped
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 teaspoon chopped fresh marjoram
- 1 teaspoon chopped fresh thyme
- ¼ cup fresh lemon juice (from about 1 lemon)
- 1 teaspoon salt + more to taste
- 1 teaspoon freshly ground black pepper + more to taste
- 12 ounces sea scallops
- 12 ounces cleaned squid, bodies only
- 1 can (15 ounces) white cannellini beans, rinsed and drained
- 3 ounces arugula leaves (about 6 cups)
- 2 carrots, peeled and cut into thin strips approximately 2" long
- ½ yellow bell pepper, cut into thin strips approximately 2" long
- 1 large head radicchio, leaves separated
In a small, heavy skillet, heat the oil over medium heat. Add the garlic, parsley, marjoram, and thyme and cook, stirring, for about 30 seconds, or until fragrant. Transfer to a small bowl and cool to room temperature. Whisk in the lemon juice and ½ teaspoon each of the salt and black pepper. Set aside.
Prepare a charcoal or gas grill for medium-high heat, or preheat a ridged grill pan over medium-high heat. Pat the scallops and squid dry with paper towels, brush them with 2 tablespoons of the reserved dressing, and sprinkle with remaining ½ teaspoon each of the salt and black pepper. Thread the scallops onto skewers and grill with the squid for about 2 minutes per side, or until just cooked through, turning once. Cool completely. Remove the scallops from the skewers and cut the squid crosswise into ¼"-wide rings.
In a large bowl, combine the beans, arugula, carrots, and bell pepper. Toss with enough of the reserved dressing to coat. Season with more salt and pepper to taste.
Place 1 large or 2 medium radicchio leaves on each of 4 plates. Spoon the bean salad into the radicchio cups and top with the scallops and squid. Drizzle with the remaining dressing and serve.
MAKES 4 SERVINGS
A few notes about this recipe:
You can substitute any herbs you’d like in the dressing, but note that I don’t use balsamic vinegar. It would break down the texture of the calamari and the scallops.
- Be careful: It’s easy to overcook scallops.
- I think people are afraid of calamari (squid) sometimes, but at a good seafood store you can buy them already cleaned. All you have to do is slice them.
CAPONATA
The caponata recipe originated aboard a boat in Santorini, Greece, where I shot a show. You could say it ’s a Greek interpretation of a classic Italian dish. Traditionally, caponata is a Sicilian relish made with eggplant, zucchini, and tomatoes, and they add vinegar and raisins. This version is loaded with vegetables, like a ratatouille.
- 1 can (14.5 ounces) diced tomatoes, with their juice
- 1 large Japanese eggplant, cut into 1" rounds
- 2 summer squash, cut into 1" rounds
- 2 zucchini, cut into 1" rounds
- 2 tomatoes, cut into wedges
- 1 red onion, peeled and cut into 1" wedges
- 1 potato, peeled and cut into 1" cubes
- 3 cloves garlic, minced
- ¼ cup extra-virgin olive oil
- 1½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 4–6 slices toasted sourdough bread (optional, for main dish)
Preheat the oven to 400°F.
Pour the canned tomatoes into a 3½-quart baking dish and spread to cover the bottom. In a large bowl, combine the eggplant, squash, zucchini, fresh tomatoes, onion, potato, garlic, oil, salt, pepper, and oregano. Toss to coat.
Layer the vegetables on top of the canned tomatoes. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 30 to 40 minutes, or until the edges of the vegetables are golden.
Serve as a side dish, or spoon over toasted sourdough bread for a main dish.
MAKES 4 TO 6 SERVINGS
A few notes about this recipe:
- Notice that I cook this dish at a high temperature. If you let vegetables sit in the oven for a long time at low temperatures, they get soggy.
- Make sure you remove the foil after 20 minutes so the edges become golden brown.
- The potatoes add heartiness and creaminess. You don’t have to cut carbs out of your life completely. The more you try to do that, the more you’re going to crave them.
- I use Japanese eggplant so I don’t have to worry about salting it and letting it sit. Also, it has a softer texture.
- One thing I love about this recipe is that I can make it the night before. It just gets better and better as it sits.
POISSON CRU
As if you needed another reason to go to Tahiti. This local dish is a kind of ceviche made with raw fish, lime, vegetables, and coconut milk. Every corner store and restaurant sells it, and it can be made in any number of variations. There’s lots of chopping involved but no cooking. This is a classic recipe, with the most commonly used ingredients. Each time you make it, you can experiment with your own mix of seasonings.
- ⅔ cup coconut milk or cream
- ½ cup fresh lime juice
- 1 red onion, finely diced
- 1 large tomato, seeded and diced
- 1 small cucumber, peeled, seeded, and finely diced
- 2 carrots, finely diced
- 1 teaspoon grated lime zest
- 1 teaspoon sea salt
- 1 pound sushi-grade ahit una, cut into ½" cubes
In a large glass bowl, combine the milk or cream, lime juice, onion, tomato, cucumber, carrots, lime zest, and salt. Add the tuna and let marinate for 15 minutes. Drain the excess liquid, transfer to 4 plates, and serve.
MAKES 4 SERVINGS
SIMPLE, DELUXE FISH
These fish recipes are two of the best I’ve eaten, and they’re so easy to do. They come from my friends Brett Lickle and Nate Heydari, respectively. These are two guys who know fish: Nate owns my favorite sushi restaurant in Malibu, Bui Sushi; and as for Brett, his fishing skills are surpassed only by his surfing skills. Each of these is so easy to make that it’s less a recipe than a strategy; the flavors taste great on their own, spectacular when combined. As always, the key is to get the freshest ingredients you can.
BRETT LICKLE’S RASPBERRY SALMON
- 2 tablespoons olive oil
- 4 wild salmon fillets (6–8 ounces each)
- 1 teaspoon sea salt
- ½ teaspoon cracked black pepper
- 2 cups fresh raspberries
- 1 tablespoon brown sugar
- 1 tablespoon honey
Preheat the oven to 350°F.
Coat the bottom of a large glass baking dish with the oil. Add the salmon and sprinkle with the salt and pepper. Let sit for 1 to 2 hours so the salt dissolves.
In a medium bowl, mash the raspberries, brown sugar, and honey together. Spread over the top of the salmon.
Bake for 10 minutes, or until the salmon is opaque in the center and flakes easily with a fork (the time will vary depending on the thickness of the fish). Increase the heat to broil, and broil the salmon for 1 to 2 minutes, or until the raspberries begin to bubble slightly. Serve hot.
MAKES 4 SERVINGS
NATE HEYDARI’S MANGO GINGER SALMON
- 2 cups diced mango
- ⅔ cup soy sauce
- 2 tablespoons minced fresh ginger
- 4 wild salmon fillets (6–8 ounces each)
Preheat the oven to 350°F.
In a large skillet, combine the mango, soy sauce, and ginger. Cook, stirring, over medium heat for about 3 minutes, or until the ginger is softened.
Place the salmon in a large glass baking dish. Pour the mango mixture over the salmon. Bake for 10 to 15 minutes, or until the salmon is opaque in the center and flakes easily with a fork (the time will vary depending on the thickness of the fish).
MAKES 4 SERVINGS
LAIRD’S FAVORITE MEAT LOAF
Laird’s mother used to make this, so it’s his nostalgic food. It ’s the easiest thing in the world to do. Adding the kale keeps the meat moist, but don’t go crazy with the barbecue sauce or it will be too rich. Since the pan is lined with parchment, you can drain off the fat.
- 3 pounds ground beef (not the leanest kind; I like 80%)
- 1 pound ground organic, free-range turkey
- 2 cups canned corn niblets
- 2 cups grated Cheddar cheese
- 2 cups rolled oats
- 4 eggs, beaten
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 large onion, diced
- Parchment paper
- 1 bunch kale
- 3 tablespoons barbecue sauce or teriyaki sauce
Preheat the oven to 375°F.
In a large bowl, combine the beef, turkey, corn, cheese, oats, eggs, salt, and pepper. Do not overmix.
Heat the oil in a small skillet over medium heat. Add the onion and cook, stirring, for about 5 minutes, or just until softened. Add to the other ingredients and mix in.
Line a 9" × 13" baking pan with parchment paper. Transfer the meat mixture to the pan and pack densely (the mixture won’t rise).
Peel the kale stems and place the kale over the top of the meat loaf so it forms a skin. Drizzle the barbecue sauce or teriyaki sauce over the top of the kale in a grid pattern. Bake for 1 hour 15 minutes, then remove from the oven and let sit in the pan for 30 minutes. Serve from the pan or transfer to a platter.
YIELD: 8 TO 10 SERVINGS
MY SMOOTHIE RECIPE
I like to start the day with this smoothie. Liquids are easier to digest than solids, so less than an hour af ter drinking this, I’m ready for whatever activity is on the agenda. The great thing about smoothies is that you can blend up your favorite mix of ingredients, flavors, and supplements, depending on what you’re aiming for. This mix contains a huge amount of nutrients, and they’re easily absorbed in liquid form—your body is less efficient at processing vitamins when you take a fist ful of pills. For more information on these supplements, see page 114.
- 1 tablespoon Catie’s Organic Greens
- 1 tablespoon Catie’s Vitamin C Plus
- 1 scoop Neuro 1
- 2 scoops Muscle Milk protein powder
- 1 tablespoon Udo’s Oil 3-6-9 Blend
- 1–2 frozen bananas
- 1 cup frozen berries (any kind; I like blueberries, boysenberries, strawberries,
raspberries, or blackberries) - ½ cup organic apple or cherry juice or hemp milk (see page 116)
- ½ cup filtered water
Put all of the ingredients in a blender and mix at ice-crushing speed for 30 seconds. For a lighter version, eliminate the juice (or hemp milk) and substitute an additional ½ cup water, reduce the protein powder to 1 scoop, and use just 1 teaspoon oil and half of a frozen banana.
