Recipes

Roasted Pork With Shredded Brussels Sprouts

Published by on November 7, 2016 | Leave a response

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 Roasted Pork With Shredded Brussels Sprouts
Course Main Dish
Cuisine American
Prep Time 15 min
Cook Time 10 min
Servings
people
Ingredients
Instructions
  1. Heat oven to 400º F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
  2. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Cook, turning occasionally, until browned, 6 to 8 minutes.
  3. Transfer the skillet to oven. Roast the pork until cooked through, 10 to 12 minutes. Let rest before slicing.
  4. Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat.
  5. Add the Brussels sprouts, apricots, almonds, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing, until the Brussels sprouts are just tender, 3 to 4 minutes.
  6. Serve the Brussels sprouts with the pork.
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Pork Tenderloin With Cabbage and Apple Slaw

Pork Tenderloin With Cabbage and Apple Slaw

Published by on November 7, 2016 | Leave a response

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 Pork Tenderloin With Cabbage and Apple Slaw
Course Main Dish
Cuisine American
Prep Time 20 min
Cook Time 10 min
Servings
people
Ingredients
Instructions
  1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
  2. Season the pork with ½ teaspoon each salt and pepper and cook, turning occasionally, until browned, 6 to 8 minutes.
  3. Transfer the skillet to the oven and roast until the pork is cooked through, 12 to 14 minutes. Let rest at least 5 minutes before slicing.
  4. Meanwhile, in a large bowl, combine the vinegar, honey, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
  5. Add the cabbage and apples and toss. Let sit for at least 5 minutes, tossing occasionally. Fold in the cilantro and serve with the pork.
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Pierogi With Sautéed Red Cabbage

Pierogi With Sautéed Red Cabbage

Published by on November 7, 2016 | Leave a response

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 Pierogi With Sautéed Red Cabbage
Potato dumplings are a guaranteed crowd-pleaser. Add apples to the cabbage to make it more pleasing for kids.
Course Main Dish
Cuisine Eastern European
Prep Time 13 min
Cook Time 7 min
Servings
people
Ingredients
Instructions
  1. Cook the pierogi according to the package directions.
  2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes.
  3. Add the apple, cabbage, parsley, vinegar, caraway seeds, ½ teaspoon salt, and ¼ teaspoon pepper.
  4. Cook, stirring, until the cabbage is slightly wilted but still crunchy, 4 to 5 minutes. Serve with the pierogi and sour cream, if using.
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Halibut With Sugar Snap Pea Salad

Halibut With Sugar Snap Pea Salad

Published by on November 7, 2016 | Leave a response

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 Halibut With Sugar Snap Pea Salad
Course Main Dish
Cuisine American, Seafood
Prep Time 10 min
Cook Time 10 min
Servings
people
Ingredients
Instructions
  1. In a large bowl, combine the lime juice, ginger, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
  2. Add the snap peas, onion, and sesame seeds, if desired, and toss to coat.
  3. Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat.
  4. Season the fish with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 3 to 5 minutes per side.
  5. Serve with the salad and lime wedges.
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Gnocchi With Roasted Cauliflower

Gnocchi With Roasted Cauliflower

Published by on November 7, 2016 | Leave a response

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 Gnocchi With Roasted Cauliflower
Course Main Dish
Cuisine Italian
Prep Time 10 min
Cook Time 25 min
Servings
people
Ingredients
Instructions
  1. Heat oven to 400º F. On a rimmed baking sheet, toss the cauliflower, sage, oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Roast, tossing once, until the cauliflower is golden brown and tender, 25 to 30 minutes.
  3. Fifteen minutes before the cauliflower is finished, cook the gnocchi according to the package directions.
  4. Divide the gnocchi among bowls. Top with the cauliflower and Parmesan.
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Glazed Salmon With Broccoli Rice

Glazed Salmon With Broccoli Rice

Published by on November 7, 2016 | Leave a response

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 Glazed Salmon With Broccoli Rice
Cuisine Seafood
Prep Time 15 min
Cook Time 15 min
Servings
people
Ingredients
Instructions
  1. Heat broiler. In a small bowl, combine the sugar and soy sauce. Set aside.
  2. Cook the rice according to the package directions, stirring in the broccoli during the last 3 minutes.
  3. Let the rice and broccoli stand off the heat until the broccoli is tender, about 5 minutes. Fluff with a fork.
  4. Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
  5. Broil until the salmon is opaque throughout, 8 to 10 minutes, spooning half the soy sauce glaze over the fish during the last 2 minutes of cooking.
  6. Serve the salmon and onion with the rice and the remaining glaze.
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Gingery Salmon With Peaches

Gingery Salmon With Peaches

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 Gingery Salmon With Peaches
Cuisine American
Servings
Ingredients
Instructions
  1. Heat grill to medium-high. In a small bowl, combine the vinegar, ginger, thyme, 3 tablespoons of the oil, and ¼ teaspoon each salt and pepper. Set aside.
  2. In a large bowl, gently toss the onions, peaches, remaining 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.
  4. Grill the salmon and onions until salmon is opaque throughout and onions are tender, 5 to 6 minutes per side.
  5. After flipping the salmon, place the peaches on the grill and cook until tender, 3 to 4 minutes per side.
  6. Drizzle the salmon with the vinaigrette and serve with the onions and peaches.
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Eggplant Lasagna With Ricotta and Asiago

Eggplant Lasagna With Ricotta and Asiago

Published by on November 7, 2016 | Leave a response

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 Eggplant Lasagna With Ricotta and Asiago
Course Main Dish
Cuisine Italian
Prep Time 20 min
Cook Time 20 min
Servings
people
Ingredients
Instructions
  1. Heat broiler. In a food processor, puree the tomatoes, garlic, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
  2. In 2 batches, arrange the eggplant slices on a broilerproof baking sheet, brush with 2 tablespoons of the oil, and season with ½ teaspoon salt and ¼ teaspoon pepper. Broil until charred and tender, 3 to 4 minutes per side.
  3. Meanwhile, in a small bowl, combine the ricotta, egg, basil, and ¼ teaspoon each salt and pepper.
  4. Spread half the tomato sauce in the bottom of an 8-inch square baking dish. On top of it, layer a third of the eggplant slices and half the ricotta mixture. Repeat with another layer of eggplant and ricotta. Top with the remaining eggplant and tomato sauce. Sprinkle with the Asiago.
  5. Reduce oven to 400º F. Bake the lasagna until bubbling, 15 to 20 minutes. Let rest for 10 minutes before serving.
  6. Divide the greens among plates, drizzle with the remaining tablespoon of oil; sprinkle with ¼ teaspoon each salt and pepper. Serve with the lasagna.
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Curried Eggplant With Tomatoes and Basil

Curried Eggplant With Tomatoes and Basil

Published by on November 7, 2016 | Leave a response

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 Curried Eggplant With Tomatoes and Basil
Course Main Dish
Cuisine Indian
Prep Time 10 min
Cook Time 15 min
Servings
people
Ingredients
Instructions
  1. In a medium saucepan with a tight-fitting lid, combine the rice, 1½ cups water, and ½ teaspoon salt and bring to a boil. Stir the rice once, cover, and reduce heat to low. Simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
  2. Meanwhile, heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.
  3. Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring, until fragrant, about 2 minutes.
  4. Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes.
  5. Stir in the chickpeas and cook just until heated through, about 3 minutes.
  6. Remove the vegetables from heat and stir in the basil. Fluff the rice with a fork. Serve the vegetables over the rice with yogurt, if using.
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Crispy Chicken and Garlicky Collards

Crispy Chicken and Garlicky Collards

Published by on November 7, 2016 | Leave a response

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 Crispy Chicken and Garlicky Collards
Course Main Dish
Cuisine American
Prep Time 20 min
Cook Time 35 min
Servings
people
Ingredients
Instructions
  1. Heat oven to 400° F. In a large bowl, toss the chicken and mustard to coat.
  2. In a separate bowl, mix the cereal, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper. Coat the chicken with the cereal mixture and bake on a baking sheet until golden and cooked through, 45 to 50 minutes.
  3. Meanwhile, cook the collards in a large pot of boiling salted water until tender, about 10 minutes. Drain, rinse, and squeeze out the excess water.
  4. Heat the remaining oil in a skillet over medium heat. Add the garlic, collards, and 1/4 teaspoon each salt and pepper. Cook for 2 to 3 minutes. Serve with the chicken and lemon.
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