Recipes
Sheet-Pan Pork & Cherry Tomatoes
Rutabaga is a root vegetable that tastes like a combination of cabbage and turnips. Start roasting it in the oven...
Ingredients
- 1 pound rutabaga, peeled and cut into 1/2-inch wedges
- 2 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon salt, divided
- ¾ teaspoon ground pepper, divided
- 4 cups cherry tomatoes, halved
- 1¼ pounds pork tenderloin medallions, 1 inch thick
- ½ teaspoon ground coriander
- ½ teaspoon dried sage
- 3 tablespoons balsamic vinegar
Instructions
- Preheat oven to 425°F.
- Toss rutabaga with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.
- Toss tomatoes with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the bowl. Stir into the rutabaga on the baking sheet.
- Sprinkle pork with coriander, sage and the remaining 1/4 teaspoon each salt and pepper. Place on top of the vegetables. Roast until the pork is cooked and the vegetables are tender, 10 to 15 minutes more.
- Transfer the pork to a serving platter. Stir vinegar into the vegetables and serve with the pork.
Nutrition Information
Calories288 kcal
Carbohydrate Total17 g
Total Fat11 g
Protein30 g
© Dotdash Meredith. All rights reserved. Used with permission.
Roasted Salmon with Smoky Chickpeas & Greens
This salmon dinner gives you a healthy dose of greens (six or more weekly servings of dark leafy greens can...
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon smoked paprika
- ½ teaspoon salt, divided, plus a pinch
- 1 15-ounce can no-salt-added chickpeas, rinsed
- ⅓ cup buttermilk
- ¼ cup mayonnaise
- ¼ cup chopped fresh chives and/or dill, plus more for garnish
- ½ teaspoon ground pepper, divided
- ¼ teaspoon garlic powder
- 10 cups chopped kale
- ¼ cup water
- 1¼ pounds wild salmon, cut into 4 portions
Instructions
- Position racks in upper third and middle of oven; preheat to 425°F.
- Combine 1 tablespoon oil, paprika and 1/4 teaspoon salt in a medium bowl. Very thoroughly pat chickpeas dry, then toss with the paprika mixture. Spread on a rimmed baking sheet. Bake the chickpeas on the upper rack, stirring twice, for 30 minutes.
- Meanwhile, puree buttermilk, mayonnaise, herbs, 1/4 teaspoon pepper and garlic powder in a blender until smooth. Set aside.
- Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add kale and cook, stirring occasionally, for 2 minutes. Add water and continue cooking until the kale is tender, about 5 minutes more. Remove from heat and stir in a pinch of salt.
- Remove the chickpeas from the oven and push them to one side of the pan. Place salmon on the other side and season with the remaining 1/4 teaspoon each salt and pepper. Bake until the salmon is just cooked through, 5 to 8 minutes.
- Drizzle the reserved dressing on the salmon, garnish with more herbs, if desired, and serve with the kale and chickpeas.
Nutrition Information
Calories446.54 kcal
Carbohydrate Total23.44 g
Total Fat21.82 g
Protein37.01 g
© Dotdash Meredith. All rights reserved. Used with permission.
Anti-Inflammatory Sweet Potato Salad
This sweet potato salad is packed with anti-inflammatory foods like cherries, kale, avocado and, of course, sweet potatoes, which are...
Ingredients
Roasted Sweet Potatoes
- 2 pounds sweet potatoes, cut into 1/3-inch-thick half-moons (about 6 cups)
- 2 tablespoons extra-virgin olive oil
- ¾ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon salt
Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons cider vinegar
- 1 tablespoon tahini
- 2 teaspoons orange marmalade
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
Salad
- 8 cups packed stemmed and torn curly kale
- ½ cup lightly packed torn fresh mint leaves
- 1 cup fresh cherries, halved
- 1 medium avocado, sliced
- ¼ cup crumbled feta cheese or creamy goat cheese
- ¼ cup unsalted roasted pepitas
Instructions
- To prepare sweet potatoes: Place a large rimmed baking sheet in a cold oven; preheat to 425°F. Toss potatoes, 2 tablespoons oil, smoked paprika, cumin, coriander, cayenne and 1/8 teaspoon salt in a large bowl until evenly coated. Spread in an even layer on the preheated baking sheet. Roast, stirring once, until browned and tender, 25 to 30 minutes. Let cool to room temperature on the pan, about 10 minutes.
- Meanwhile, prepare dressing: Whisk oil, vinegar, tahini, marmalade, mustard and salt together in a small bowl until combined. (Alternatively, combine in a jar and shake well.) Cover and refrigerate until ready to use.
- To prepare salad: Combine kale and mint in a large bowl. Add 2 tablespoons dressing; massage the leaves until they are softened, about 2 minutes. Add the roasted sweet potatoes, cherries and the remaining dressing; toss to combine. Divide among 4 plates; top with avocado, feta (or goat cheese) and pepitas.
Nutrition Information
Calories496 kcal
Carbohydrate Total50 g
Total Fat30 g
Protein10 g
© Dotdash Meredith. All rights reserved. Used with permission.