Let’s talk about Valerie Bertinelli, the iconic actress and cookbook author who's had her fair share of struggles when it comes to food. For much of her life, Valerie’s relationship with food wasn’t always a happy one. But here we are now, with Valerie in her 60s, embracing a new mindset. In her own words, she’s done waiting for joy to come to her. Every single day, she wakes up with one mission: to find joy. And guess what? Food is a big part of that journey. “I indulge in life. In the pleasures of being alive,” she says. Valerie’s new book, Indulge, is packed with recipes that celebrate life, and they’re the ones she relies on to make every day a little brighter. So, why not try one tonight? Trust me, you won’t regret it.
A Burst of Flavor: Kale and Sweet Potato Salad
(Serves 4)
Here’s a delightful way to start your meal with a fresh, vibrant salad that brings together some of the best flavors nature has to offer. To make this masterpiece, you’ll need 1 bunch of lacinato kale (make sure to remove the ribs and slice it thinly), a tablespoon of olive oil, and a tablespoon of lemon juice. But that’s not all! You’ll also need 2 cups of finely shredded cabbage, 1 1/2 cups of roasted diced sweet potato (from about one sweet potato), 1 diced Honeycrisp or Pink Lady apple, and 1 cup of cooked tricolor quinoa.
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For the dressing, you’ll want to gather 1/4 cup of dill pickle juice, 1/3 cup of extra-virgin olive oil, a small grated garlic clove, 1 tablespoon of roughly chopped dill, 2 teaspoons of Dijon mustard, 1 tablespoon of lemon juice, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of pepper.
Directions:
1. Begin by tossing the kale in a large bowl with the olive oil, lemon juice, and a pinch of salt and pepper. Get your hands in there—massage the kale for about 30 to 60 seconds. This will soften it and give it that deep, shiny green look we all love.
2. Now, add the cabbage, sweet potato, apple, and quinoa. Toss everything together to combine. In a separate bowl, whisk together the dressing ingredients and toss the salad to coat. Serve and enjoy!
PER SERVING: 339 calories, 5 grams protein, 32 grams carbs, 6 grams fiber, 11 grams sugar, 23 grams fat.
Smoky Slow-Roasted Cod Puttanesca
(Serves 4)
This dish is a game-changer for seafood lovers. To create this flavorful masterpiece, you’ll need 2 teaspoons of smoked paprika, 1 teaspoon of Italian seasoning, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of red pepper flakes, and a 1- to 1 1/2-pound cod fillet. For the sauce, you’ll need 1/4 cup of olive oil, a 14.5-ounce can of diced tomatoes, 1/2 cup of roughly chopped roasted red peppers, 1 sliced shallot, 2 grated garlic cloves, 1/2 cup of pitted Castelvetrano olives (halved), 2 tablespoons of drained capers, 1 tablespoon of chopped oregano, 1 tablespoon of chopped parsley, and 1 teaspoon of lemon zest.
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1. Preheat your oven to 350°F. In a small bowl, mix the smoked paprika, Italian seasoning, garlic powder, onion powder, red pepper flakes, and 1 1/2 teaspoons of salt. Pat the cod dry and season both sides with 3 teaspoons of the spice mixture. Set it aside.
2. Combine the remaining ingredients in a 9 x 13-inch baking dish. Stir in the remaining seasoning mix and gently nestle the cod into the sauce.
3. Bake for 25 to 30 minutes, or until the cod flakes easily. Serve it up with lemon wedges on the side.
PER SERVING: 210 calories, 9 grams protein, 14 grams carbs, 5 grams fiber, 4 grams sugar, 15 grams fat.
