Name: Jennifer Fisher
Job description: Founder and Creative Director at Jennifer Fisher Jewelry
Favorite dish to serve at a dinner party: Tacos! Entertaining is very casual in my home. We are the most informal family you will ever meet. The biggest request for our dinner parties is tacos. We love having our friends over and letting everyone self-serve.
Favorite skin food ingredient and why: Greens, oils, and lean protein. I am conscientious of everything I put into my body.
Top three Instagram accounts for inspiration: To be honest, I don’t look for inspiration on other Instagram accounts. I cook what I want to cook and what I am in the mood to eat.
Must-have cookbook: Funnily enough, I don’t use cookbooks. If I am in the mood for something I search the internet and from there I develop and change the recipe based off my anti-inflammatory diet.
Three kitchen supplies you can’t live without: My OXO Good Grips Hand-Held Mandoline Slicer, my CB2 Walnut Utensil Set and my CB2 Swirl Serving Bowl which I use to mix, bake, serve and have my salad out of.
Three things you always keep in your refrigerator: Fresh herbs, Almond Malk, and organic eggs.
Favorite online shop for kitchen supplies and / or specialty food items: Burlap and Barrel for spices and Food52 for inspiration. I am lucky enough to live in New York City that I can go into the restaurant supply stores on Bowery.
Go-to quick, healthy meal: Fast, smashed avocado with my Jennifer Fisher Spicy Salt, olive oil and a soft-boiled egg on top.
Favorite healthy treat: Hu Kitchen Hunks
Skincare mantra: My mother taught me to always take care of my skin. No matter how drunk you are when you get home after a night out, wash your face. Doing your skincare after drinking is a superpower!
Eat this recipe for: A quick, healthy lunch to pack for the office
2 (8oz) cans of organic low sodium white meat tuna
3 Tbsp good Dijon mustard (or any variety you prefer but not basic yellow!)
2-3 fresh jalapeños, finely diced
3-5 piquillo peppers, finely diced
1/2 red onion, finely diced
1 can organic white beans
3 Tbsp JF Simple Mustard Vinaigrette
JF Universal Salt to taste
Fresh cracked black pepper
Drain the tuna.
Using the back of a fork flake the tuna in a bowl until fine.
Coat the tuna with my JF Simple Mustard Vinaigrette. Season with JF Universal Salt and pepper to taste.
Add Dijon mustard and mix well.
Add an even amount of jalapeños, piquillo and red onion for color and flavor.
Add beans and mash about a ¼ of them keeping the rest whole.
Finish with finely chopped cilantro (or Italian parsley if you prefer).
Serve with arugula and lots of peppers and capers. This is also amazing with good quality tortilla chips as a shovel!
Recipe: Lemon Thyme Spa Tuna
Lemon Thyme Vinaigrette:
1/4 C fresh squeezed lemon juice
1/4 C olive oil
1 tsp Dijon mustard
1/2 tsp dried thyme
1 clove of garlic, minced
1/2 tsp JF Universal Salt
1 can of tuna
1/4 C white onion, finely diced
1/8 C fresh chopped cilantro
1/8 C Calabrian chili peppers, chopped
Lemon Thyme Vinaigrette:
In small bowl, combine the fresh squeezed lemon juice, Dijon mustard, thyme, garlic, and JF Universal Salt. Drizzle in the olive oil and mix well with a small whisk to combine.
Drain the tuna. In a large bowl, flake the tuna using the back of a fork until fine. Add the white onion, cilantro, and Calabrian chili peppers. Mix well using the fork. Drizzle the lemon thyme vinaigrette over the tuna to taste. Season with JF Universal Salt to taste. I enjoyed this wrapped in butter lettuce.