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I’m not going to suffer recipes or food that’s bad to taste just because it’s good for me, and I’m not going to do exercises that are not things that I don’t want to do.” Alton Brown’s Kale & Quinoa Bowl with Salmon Serves 4 Prep to Serve Time: 1.5 hours What to Buy: 1 bunch lacinato or “dinosaur” kale, stems removed and cut into ribbons (about 4 ounces, stemmed) 1 bunch flat leaf parsley, stems removed and roughly chopped (1.5 ounces) 2 shallots, thinly sliced 5 tablespoons extra-virgin olive oil, divided 1 lemon, zested and juiced (If you don’t get 2 tablespoons of juice, add enough water to get that amount.) 2 large garlic cloves, minced 1/2 cup plain, low-fat yogurt 4 ounces firm feta cheese, divided 1 cup (3.5 ounces) walnuts, toasted and lightly crushed 1 teaspoon kosher salt 2 cups cooked white quinoa 1/2 cup dried cherries Freshly ground black pepper Two 1-inch thick, skin-on salmon filets (around 5 ounces each) 1/2 teaspoon kosher salt 2 tablespoons light olive oil What to Do: Toss kale, parsley and shallots together in a large bowl with 2 tablespoons of the olive oil and set aside for 10 minutes
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