Nourish and Reset: Three Easy Recipes for a Healthy Start to the Year

January is the perfect time to refresh your recipe collection with dishes that are simple, nourishing, and healthy. We reached out to renowned chef and culinary stylist Ashton Keefe for three recipes that are as visually stunning as they are delicious. From a quick avocado dish for one to a crowd-pleasing salmon recipe and a versatile crudité, Ashton offers simple, January-ready recipes you'll use all year.

Check the recipes out below and discover more from Ashton at ashtonkeefe.com and @ashtonkeefe on Instagram. Bonus - for Related clients, Ashton will offer $25 off all private digital classes (available for up to 3 screens).

Broiled Avocado
Serves 1

“Avocado is good without much, but I’m always interested in a way to make it a meal without it being on toast,” Keefe says. “Serve over rice or the grain of your choosing for a perfect lunch or easy dinner.”

Photography Credit: Ashton Keefe

Ingredients:

Juice 1 lemon
1-2 tablespoons low-sodium soy sauce
1-2 tablespoons low-sodium vegetable stock, dry wine or water
1 avocado, halved and seeded
Extra virgin olive oil
Salt
Sesame seeds, toasted pepitas, sugar snaps, chives, and parsley, optional garnish

Directions:

1. In a small saucepan, simmer lemon juice, soy sauce, and stock/wine/water until reduced by half. While reducing, broil the avocado.

2. Preheat broiler. Place avocado cut side down on a sheet tray and drizzle with olive oil and sprinkle with salt. Broil for 2-3 minutes until just charred, flip, and repeat.

3. Top avocado with soy liquid and garnish as desired.

Roasted Mustard & Herb Salmon with Pea
Serves 8

“This is the dinner you make when company spontaneously shows up,” Keefe tells us. “And since salmon is everyone’s favorite (and go-to) fish, this is a perfect, pantry-driven weeknight meal. I call this ‘kitchen sink’ fish. It tastes better than it sounds—I promise. It simply means use whatever herbs and mustards you have on hand. Frozen peas should be a freezer staple for everyone. Don’t tell, but they’re easier (and taste the same) as the shucked ones come spring. P.S. This tastes great with a nice white wine. Now that’s an impromptu Tuesday party.”

Photography Credit: Ashton Keefe

Ingredients:

Salmon
1 shallot, minced
1 cup chopped parsley
1/2 cup chopped chives
1/2 cup chopped dill
4 scallions, green and white parts, chopped
Juice and zest of 1 lemon
1/4 cup Dijon mustard
1/4 cup whole grain mustard
1/4 cup extra virgin olive oil
2 teaspoons fine sea salt, divided
2 lbs. salmon, skin on

Pea Smash

1/2 cup heavy cream, chicken broth, or water
1 10-ounce bag of frozen peas, thawed
2 tablespoons unsalted butter
Fine sea salt, to taste

Directions:

1. Remove salmon from the refrigerator 30 minutes before roasting.

2. Preheat the oven to 425° F.

3. Combine shallot, parsley, chives, dill, scallions, lemon juice and zest, mustards, and olive oil. Stir to combine and season with 1 teaspoon of salt.

4. On a parchment-lined sheet tray, place the whole fish skin side down. Season with remaining teaspoon of salt and slather the spread on the top of the fish.

5. Cook for 10–12 minutes or until the fish is firm and falls apart when touched, but not dry in the center.

Vegetables & Crudité
Serves 8

“Simple and classic. Use it as a spread, dip, or addition to a board,” Keefe says. “Great to have on hand and use throughout the week.”

Photography Credit: Ashton Keefe

Ingredients:

1 15-ounce can of chickpeas, drained and rinsed
3 tablespoons tahini
3 tablespoons extra virgin olive oil
1 lemon, juiced
2-3 tablespoons water
Hot sauce, optional
Seasonal vegetables such as carrots, fennel wedges, or cauliflower and/or pita chips

Directions:

1. Combine all of the ingredients except water in a food processor or blender and blend until smooth, scraping down sides as needed. Add 1 tablespoon of water at a time until desired consistency is reached. To add optional heat, add 2-3 drops of hot sauce and blend once more.

2. Serve with vegetables or pita chips.

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