How To Charcuterie

Charcuterie boards are one of my favorite ways to eat. Through the summer we were having them every Sunday night for dinner, and when I'm not sure what to cook, they're an easy go-to! One of the things that I love about them is that they are easily customizable and can accommodate a variety of dietary needs at the same time, because each person can choose the parts that work for them. I always try to include a couple of options from each of the following categories for a diverse board with tons of flavors! I've listed some of my favorites, but feel free to branch out and add whatever suits your fancy.

1. VEGGIES // radishes, persian cucumbers, bell peppers, sliced carrots, snap peas, cherry tomatoes, arugula (wrapped with prosciutto)

2. FRUIT // grapes, sliced apple/pear, fresh berries, dates/dried figs/cranberries

3. PROTEINS // smoked salmon, prosciutto, salami/pepperoni (I prefer Applegate brand), cheese (we love the 1000 Day Gouda from Trader Joe's), pâté

4. OLIVES/PICKLES // dried botija olives, castelvetrano olives, cornichon pickles

5. NUTS/SEEDS // I'll use whatever I have on hand, but macadamia nuts, walnuts, almonds, and cashews are some of my favorites!

6. CONDIMENTS //dijon mustard, pesto, aioli (I use Primal Kitchens Mayo as a shortcut!), jam

Once I have all of my ingredients, I like to pull them all out on the counter and add them item by item to the board. I usually start with the bigger ones and work my way down to the smaller. I have as much fun putting together and styling the board as I do eating it!

That's really all you need to know. Charcuterie boards are so versatile and there's really no wrong way to put one together, so jump right in and go for it!

Crispy Skin Salmon

Once you try it, you'll never go back! Crispy salmon skin is like the ultimate crouton. 

Here's what you'll need:

• 1 skin on boneless salmon filet
• 1 tbsp oil of choice
• Himalayan pink salt

First, place a skillet on the stove over medium heat. Add the oil and allow it to start to heat up. Take your salmon filet and pat both sides dry with a paper towel, then generously salt each side. (I never measure, but use a couple of three-fingered pinches per side.) When the oil is shimmering and the pan is hot, take your filet and place it skin side down in the hot oil. Immediately press it down into the pan with a spatula and hold it there for 2 minutes or so. (This helps to prevent the skin from shrinking up.) When the salmon is starting to turn opaque from the bottom up and the skin releases easily from the pan, use your spatula to scoop it up and flip it over. Cook for 1-2 minutes more, until the middle reaches your desired preference, then serve!

My recommendation? Peel that crispy skin off and eat it first! 

Lamb Hash

This one-pot meal combines warming spices with the salty acidity of green olives for a robust flavor that I can't get enough of!

• 1 tbsp olive oil
• 1 lb ground lamb
• 4 cloves garlic, minced
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1 tsp Himalayan pink salt
• 1 tbsp dried oregano
• 2 zucchini, chopped into 1/2" cubes
• 2 yellow squash, chopped into 1/2" cubes
• 4oz baby spinach, roughly chopped
• 1/4 cup water or bone broth
• 16 oz cauliflower rice (about 4 cups)
• 1 cup chopped green olives
• 1 cup chopped green onions, green parts only

1. Set a large pot (make sure you have a matching lid) over medium heat and add the oil. When the oil is hot, add the ground lamb and cook until no longer pink, breaking it up with the spatula as you go. Mix in the garlic, cinnamon, allspice, oregano, and salt. 

2. Add the chopped squash to the pot, along with the 1/4 cup water or broth and the cauliflower rice. Cover and let cook for 5 minutes, until vegetables are starting to soften. Stir in the chopped spinach, replace lid, and cook 3 more minutes, or until veggies reach desired texture.

3. Stir in the chopped green onions and green olives, then serve! 

Basic Meatballs (aka Sweet Potato Meatballs)

When in doubt, make meatballs! They're such an easy protein to keep on hand, they cook quickly, and they're so versatile.

Here's my basic recipe:

• 1 lb ground meat of choice
• 1 tsp Himalayan pink salt
• herbs of choice
• 1/3 cup cooked, mashed sweet potato or winter squash

Mix all ingredients together until well combined, then form into balls (I use a 1 ounce cookie scoop to make 16 meatballs out of each pound of meat) and place on a parchment lined baking sheet. Bake at 425 for 15 minutes, until they reach an internal temperature of 165 degrees. 

Some of my go-to herbs and spices are garlic, rosemary, sage, oregano, and thyme. Sometimes I throw a teaspoon of each in, because not only does it boost the flavor, it also boosts the nutrition!