JENNIFER FISHER has already conquered the world of customizable, fine jewelry. Now, she’s cooking up delicious food…in her kitchen, or rather, Jennifer Fisher Kitchen with the same creative gusto. Every recipe is based on Jennifer’s own meals and musings, designed to offer healthy—but most importantly, easy—solutions for the endless “What am I going to make for [insert meal]?” debacle. Even though Jennifer is a high-end, New York City boss queen (“Girl Boss” is passé), she’s also just a mom of two trying to get through the daily grind of running her own business while keeping a million literal and figurative plates spinning.
We’ve been making her recipes for a while now (her Kelp Noodle Stir Fry is what dreams are made of), but we had a chance to dish with Jennifer about all of her favorite food staples that keep her creative juices flowing—even if that means adding Spicy Salt to absolutely everything.
In The Kitchen With Jennifer Fisher Of JF Kitchen
FOOD PHILOSOPHY IN SHORT: Less is more.
WHAT’S ALWAYS IN MY FRIDGE: Eggs, Three Trees Almond Milk, Half and Half, Orange Juice, JF Mustard Vinaigrette, Elemental Superfood Bars, Evolved Chocolate Chips, Coyotas Tortillas, Monty’s Vegan Butter, Violife Vegan Colby Jack Shredded Cheese and Parmesan, Trader Joe’s Vegan Feta, cilantro, romaine, cabbage, green onion, dill, parsley, radicchio, avocados, 4 different types of mustards, 20 different types of hot sauces, my face rollers, and collagen.
WHAT’S NEVER IN MY FRIDGE: Soda and sparkling water.
MEAL I MAKE IN A PINCH: JF Spa Tuna. Remove the beans for an anti-inflammatory meal.
COMFORT FOOD I MAKE FOR NOSTALGIA: Pesto pasta or my dad’s Santa Barbara-style eggs.
GO-TO PROTEINS: Tuna, eggs, shrimp, salmon, ground turkey or chicken.
FAVORITE INGREDIENTS LATELY: Sweet potatoes and beets.
MUST-HAVE SNACKS: Gimme Seaweed With Avocado Oil, Prevail Turkey Jerky, BTR Chocolate Chip Bars, Elemental Superfood Mulberry Crumble, Siete Tortilla Chips in individual bags, Boulder Canyon Chips With Avocado Oil in individual bags, Cuties tangerines, and Cocojune Coconut Yogurt.
5 STAPLES ALWAYS ON HAND: White and red onion, eggs, cauliflower rice, frozen protein, and romaine lettuce.
BEST THING TO MAKE FROM SCRATCH: Baked goods like My Mom’s Da Bomb Banana Bread.
FAVORITE CONDIMENTS: Dijon mustard, spicy brown mustard, Primal Kitchen Buffalo Sauce, Yellow Bird Sriracha, Tia Lupita Original Hot Sauce, Mike’s Hot Honey, Kyoord, and Kosterina Olive Oil.
INGREDIENT THAT MAKES EVERYTHING BETTER: JF Spicy Salt.
FAVORITE DISH YOU’VE MADE LATELY: My Chicken Meatballs.
BEST BARGAIN-SHOPPING TIP: Don’t buy too much, especially that extra bag of lettuce you’re not going to eat.
BEST LABEL-READING TIP: If you can’t pronounce it, don’t buy it.
WEIRDEST THING I OFTEN BUY: Vegan cheeses and kelp noodles.
FAVORITE SPLURGE: Black Diamond Caviar.
FOR LAST-MINUTE ENTERTAINING: I always have boxes of crackers, nuts, dates, dried fruits, jars of olives, and jams and spreads. That way, if all I need is a hunk of cheese, I can run out to grab one.
JF Kitchen’s Tastes Like Grain Salad 2.0
Serves 1
Ingredients:
1 cup roasted broccolini, chopped
2 cups roasted sweet potato, peeled and diced
2 cups JF Cauliflower Rice, cooked and cooled
1 cup Persian cucumbers, diced
Red onion, chopped
Vegan feta, crumbled (I like Trader Joe’s)
½ cup raw sunflower seeds
¾ cup pomegranate seeds
JF Cauliflower Rice:
1 (24oz) bag frozen cauliflower rice
1 garlic clove, chopped
2 Tbsp olive oil
Fresh cracked black pepper, to taste
JF Spicy Salt, to taste
Creamy Lemon, Garlic, Dill Dressing:
1 cup raw cashews, soaked
1 tsp dijon mustard
1 tsp JF Spicy Salt
¼ tsp fresh cracked black pepper
1-2 garlic cloves, germs removed
2 Tbsp lemon juice
1 cup fresh dill
1 cup nut milk (I like Three Trees Almond Milk)
Directions:
Preheat the oven to 375º. Place your diced sweet potato and broccolini on a baking sheet, toss to coat in olive oil, sprinkle with JF Spicy Salt, and roast for 40 minutes.
JF Cauliflower Rice
01 | In a large pan, warm the olive oil and garlic on medium-high until it begins to shimmer.
02 | Add your cauliflower rice and season with black pepper and JF Spicy Salt. Don’t rush the cooking process, allow it to become slightly crisp over the heat.
Creamy Lemon, Garlic, Dill Dressing
01 | In a small pan over medium heat, bring the cashews to a boil. Reduce to low heat for about 10-15 minutes, until rehydrated and tender. Drain and add them to your blender.
02 | Blend all of the ingredients together, adjusting to reach your desired consistency.
03 | Assemble your salad and top with my Creamy Lemon, Garlic, Dill Dressing, and enjoy!
