New Year Reset with Chef Romilly Newman
New Year Reset with Chef Romilly Newman
We asked recipe developer, chef and food stylist Romilly Newman — who combines Middle Eastern flavors with seasonal ingredients — to put together a healthful meal for us to ring in the new year right. See her four mouth-watering recipes, below.
Soft-Boiled Egg with Labneh, Za’atar & Charred Pita
1 small pita
1 lemon
1 tsp za’atar
1/2 tsp red chili flakes
1 egg
1/2 avocado, thinly sliced
handful of cilantro leaves
1 tsp olive oil
salt (preferably Maldon or kosher)
Bring a small pot of water to boil, and add the egg. Cook for 7 minutes, then rinse under cold water, peel and set aside. Lightly char pita on the open flame of a gas stove. The edges should be slightly burnt and the middle soft. Cut in half and set aside.

Mix labneh with the juice and zest of half of a lemon. Season with salt and pepper and set aside.

To assemble, smear labneh mixture on a plate, then add pita, egg, avocado, cilantro, za’atar and chili flakes. Drizzle dish with olive oil and a squeeze of lemon juice. Season with salt and pepper.
Miso-Harissa Salmon with Herb Salad & Toasted Kasha
2 3 oz filets of wild salmon
1/3 c white miso
2 tbsp harissa paste
1 garlic clove, minced
zest of 1 orange
juice of 3 lemons
1 tbsp honey
1/4 c + 3 tbsp olive oil
salt (preferably Maldon or kosher)
1/4 c torn mint leaves
1/4 c parsley leaves
1/4 c roughly chopped dill
1/4 c cilantro leaves
1 shallot, thinly sliced
1 c Greek yogurt
1/4 c kasha (buckwheat)
1 tbsp unsalted butter
Preheat your oven to 425 degrees. In a large bowl, mix together the miso, honey, orange zest, juice of 1 lemon, garlic, salt and pepper. Slowly whisk in 1/4 cup olive oil until the mixture has formed a smooth consistency. Add salmon to the bowl and toss in marinade to make sure it is fully covered. Let sit for at least 30 minutes.

Meanwhile, add the herbs and shallot to a bowl and mix with juice of 1 lemon and 3 tbsp olive oil. Toss and season the salad and set aside.

In a small pan melt the butter, then add the kasha and season with salt. Cook on medium-low heat until the kasha is golden brown and crispy, about 10–12 minutes. Set aside on a paper towel-lined plate.

Mix the yogurt with the juice of 1 lemon and season with salt.

Once the salmon is ready to be cooked, place on a foil-lined baking sheet and cover with the remaining marinade. Cook for 7–8 minutes for medium rare.

To serve, smear the lemon yogurt on the plate, then place salmon on top. Top the salmon with a generous spoonful of the herb salad and a sprinkling of toasted kasha.
Roasted Baby Carrots with Avocado Green Goddess & Flax Seeds
1 bunch baby carrots, trimmed and peeled
1/4 c + 2 tsp olive oil
salt (preferably Maldon or kosher)
1/2 avocado
1/3 c full-fat Greek yogurt
1/4 c cilantro
1/4 c dill
1/4 c mint
1/4 c basil
1 medium shallot
1 garlic clove, smashed
juice of one lemon
golden flax seeds for garnish
Preheat oven to 400 degrees. Place carrots on a foil-lined baking sheet and toss with salt and 2 teaspoons olive oil. Roast for 25–30 minutes, until tender but not too soft.

Meanwhile, place avocado, Greek yogurt, cilantro, dill, mint, basil, shallot, garlic and lemon juice in a blender and quickly blend just to combine. With the blender on, slowly pour in 1/4 cup olive oil until it has reached a smooth consistency and bright green color. Set aside.

To serve, place carrots on a plate and drizzle with the green goddess, then add a generous sprinkling of flax seeds. Season with salt and pepper to taste.
Coconut-Lemon Basmati Rice with Ginger & Turmeric
1 c basmati rice, thoroughly rinsed
Juice and peel of 1 lemon
1 clove garlic, minced
1 tsp grated ginger
1 tsp grated turmeric
1/2 tsp red chili flakes
1 large shallot, minced
1 tbsp coconut oil
1/2 c full-fat coconut milk
2 c vegetable stock
salt (preferably Maldon or kosher)

thinly-sliced baby radish
handful torn mint leaves
handful cilantro leaves
medium red chili, thinly sliced
lemon wedge
In a heavy-bottomed pot add coconut oil and cook on medium heat until melted. Add shallot, garlic and a generous pinch of salt and cook for 3 minutes. Once shallots have cooked, add ginger, turmeric and 3 lemon peels and cook mixture until fragrant, about 4 minutes. Add rice to pot and stir until well combined with spices. Add vegetable stock and lemon juice and bring to a boil. Reduce heat to medium low and simmer covered for 12 minutes. Once most of the stock has cooked off, add coconut milk and season with salt and pepper. Cook for another 5 minutes. Transfer rice to a serving bowl and garnish with cilantro, chili, radish, mint and a lemon wedge.
Photographs courtesy Romilly Newman; in top photo, Christy Turlington photographed by Arthur Elgort for Vogue April 1993