ROASTED VEGETABLE BOWL WITH WHITE BEANS AND GARLIC-BALSAMIC DRESSING
Hands-on 10 min Total 55 min Serves 4
This vegetablebowl recipe turns a sheet pan of simply roasted potatoes and zucchini into a boldly flavorful plant-powered meal with hardly any effort. White beans and toasted pine nuts bring the protein.
• 1/4 cup pine nuts
• 1 1/4 lb. Yukon Gold potatoes (about 3 potatoes), cut into 1-inch cubes
• 4 cloves garlic, unpeeled
• 1/4 cup olive oil
• 3/4 tsp. salt
• 1/2 tsp. black pepper
• 2 zucchini, quartered and cut into 1-inch pieces
• 1 1/2 tsp. chopped fresh rosemary or 1/2 tsp. dried rosemary
• 1 Tbsp. balsamic vinegar
• 1 (15-oz.) can cannellini beans, rinsed and drained
• 3 cups baby arugula
• 1 cup grape tomatoes, halved
1│Preheat oven to 400°F. Spread pine nuts on a sheet pan; roast until golden and fragrant, 2 to 3 minutes. Transfer to a plate to cool.
2│Put potatoes and garlic on sheet pan. Drizzle with 2 Tbsp. oil and sprinkle with 1/2 tsp. salt and 1/4 tsp peper. Bake 20 minutes. Add zucchini and rosemary, toss, then continue roasting until vegetables are tender and browned, about 20 minutes. Let cool.
3│To make dressing, squeeze roasted garlic out of its skin into a small bowl, mashing it slightly with a fork. Add remaining 2 Tbsp. oil, the balsamic vinegar, and remaining 1/4 tsp. each salt and pepper; whisk to combine.
4│Toss roasted potatoes and zucchini in a large bowl with beans, arugula, tomatoes, and dressing. Serve in bowls sprinkled with toasted pine nuts. (Potatoes, zucchini, and dressing can be made up to 3 days ahead and chilled in separate airtight containers.)
Per 2-Cup Serving: 396 cal; 21G fat (3g sat); 11g pro; 45g carb (10g fiber, 8g sugar); 599mg sodium
SPLIT-PEA SOUP WITH SUN-DRIED TOMATO 'GREMOLATA'
Hands-on 15 min Total 1 hr, 35 min Serves 4
For Soup:
• 2 Tbsp. olive oil
• 2 cups diced onion
• 3/4 cup finely diced carrot
• 2/3 cup finely diced celery
• 2 tsp. minced garlic
• 6 cups low-sodium vegetable broth or chicken broth
• 1 1/4 cups dried green split peas
• 2 fresh thyme sprigs
• 1 bay leaf
• 1/2 tsp. salt
• 1/4 tsp. black pepper
For 'Gremolata':
• 1/2 cup finely chopped fresh parsley
• 1/4 cup finely chopped sun-dried tomatoes
• 3/4 tsp. finely minced garlic
• 1/4 tsp. smoked paprika
• 1/4 tsp. salt
Make Soup:
1│Heat oil in a large pot over medium heat. Add onion, carrot, and celery; cook until softened, about 6 minutes. Stir in garlic; cook 30 seconds more. Stir in broth, split peas, thyme, bay leaf, salt, and pepper; bring to a boil. Reduce heat to low; simmer, partially covered, until peas are falling apart, about 1 1/4 hours.
Make Topping:
2│Meanwhile, stir together parsley, sundried tomatoes, garlic, paprika, and salt in a small bowl.
3│Remove thyme sprigs and bay leaf from soup; discard. Add more broth or water to thin as desired, and more salt to taste. (If you prefer creamy soup, purée with an immersion blender or in several batches in a regular blender.) Serve topped with Gremolata. (Soup keeps up to 4 days, chilled in an airtight container, or frozen up to 3 months. Gremolata can be made up to 4 days ahead and chilled in a separate airtight container.)
Per 1 1/2 Cup Serving: 384 cal; 10g fat (2g sat); 23g pro; 55g carb (18g fiber, 11g sugars); 591mg sodium
ROASTED COD NIÇOISE
Hands-on 15 min Total 50 min Serves 4
• 1 1/2 lb. small new red potatoes, cut into 1-inch chunks
• 2 Tbsp. olive oil
• 1/4 tsp. plus 1/8 tsp. salt
• 8 oz. fresh thin green beans
• 1 1/2 tsp. coarse-ground Dijon mustard
• 1/8 tsp. black pepper
• 4 (6-oz.) cod fillets
• 3 Tbsp. prepared black olive tapenade
• Lemon wedges, for garnish
• 1 cup grape tomatoes, halved
• 2 Tbsp. chopped fresh parsley
1│Preheat oven to 400°F. Line an extralarge rimmed baking sheet with parchment paper. Coat parchment with cooking spray.
2│Toss potatoes in a bowl with 11/2 Tbsp. oil and 1/4 tsp. salt. Transfer to prepared baking sheet and roast 20 minutes.
3│Toss green beans in bowl with remaining 1/2 Tbsp. oil, the mustard, remaining 1/8 tsp. salt, and the pepper. Push potatoes to one side of baking sheet. Add green beans, leaving room for fish, then add fish. Spread 3/4 Tbsp. tapenade on each fillet.
4│Bake until cod is no longer translucent and flakes easily with a fork, 12 to 15 minutes. If vegetables need more cooking, transfer cod to a plate and cover with foil to keep warm. Roast vegetables 5 to 10 minutes more.
5│Serve with lemon wedges, tomatoes, and parsley. (Fish and vegetables keep up to 2 days, chilled in an airtight container.)
Per serving (1 Fillet, 3/4 Cup Potatoes, 1/3 Cup Green Beans, and, and 1/4 Cup Tomatoes): 393 cal; 13g fat (2g sat); 35g pro; 34g carb (5g fiber, 6g sugars); 455 mg sodium
WEST AFRICAN-STYLE PEANUT STEW WITH CHICKEN
Hands-on 20 min Total 45 min Serves 6
• 1 1/2 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tsp. salt
• 1/4 tsp. black pepper
• 3 Tbsp. peanut oil
• 2 cups diced onion
• 2 cloves garlic, minced
• 2 Tbsp. finely minced fresh ginger
• 1 tsp. ground coriander
• 1/2 tsp. cumin
• 1/4 tsp. turmeric
• 1/4 tsp. cinnamon
• 4 cups low-sodium chicken broth
• 1 (14.5-oz.) can no-salt-added diced tomatoes, with juices
• 1 (12-oz.) sweet potato, peeled and cut into 1-inch cubes
• 1/2 bunch collard greens, tough ribs removed and leaves chopped (about 3 cups)
• 2 red bell peppers, seeded and chopped
• 1/3 cup natural-style peanut butter, smooth or chunky
• 6 Tbsp. chopped peanuts
1│Season chicken with 1/2 tsp. salt and the black pepper. Heat 1 Tbsp. oil in a large pot over medium-high heat. Add half of chicken; cook until no longer pink, 2 to 3 minutes, then transfer to a plate. Repeat with 1 Tbsp. oil and remaining chicken.
2.│Add remaining 1 Tbsp. oil to pot and reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, cinnamon, and remaining 1/2 tsp. salt; cook, stirring, 30 seconds.
3│Stir in broth, tomatoes, sweet potato, collard greens, and red bell peppers; bring to a boil. Reduce heat to medium-low; simmer, partially covered, until vegetables are tender, about 20 minutes. Return chicken and accumulated juices to pot. Return to a boil, then stir in peanut butter; simmer until incorporated and chicken is cooked through, 3 to 5 minutes. Garnish with chopped peanuts. (This keeps up to 4 days, chilled in an airtight container.)
Per 2-Cup Serving: 442 cal; 22g fat (4g sat); 37g pro; 26g carb (6g fiber, 9g sugar); 601mg sodium
FENNEL-RUBBED PORK CHOPS WITH APPLE, KALE, AND SWEET POTATO
Hands-on 30 min Total 35 min Serves 4
• 1 tsp. fennel seeds
• 1/2 tsp. whole black peppercorns
• 3/4 tsp. salt
• 4 (1-inch-thick) boneless pork loin chops (about 1 lb. total)
• 1/4 cup olive oil
• 2 (9- to 10-oz. each) sweet potatoes, peeled and diced
• 1/2 onion, cut thinly into half-moons (about 1/2 cup)
• 1 red apple, such as Jonagold or Honeycrisp, unpeeled, cored, and sliced into 1/4 - inch-thick wedges
• 1 cup reduced-sodium chicken broth
• 1 tsp. Dijon mustard
• 4 cups lightly packed, coarsely chopped kale
1│Using a mallet or rolling pin, crush fennel seeds and peppercorns in a small zip-top plastic bag until coarsely ground. (Or pulse them briefly in a spice or coffee grinder.) Sprinkle mixture and 1/4 tsp. salt on both sides of chops.
2│Heat 2 Tbsp. oil in a large, high-sided skillet over medium heat. Add sweet potatoes; cook, stirring occasionally, until fork-tender, 10 to 12 minutes. Sprinkle with 1/4 tsp. salt, then transfer to a plate.
3│Heat 1 Tbsp. oil in skillet over mediumhigh heat. Add chops and reduce heat to medium; cook, turning once, about 4 minutes, or until an instant-read thermometer inserted into thickest parts registers 145°F. Transfer chops to a plate and tent with foil.
4│Add remaining 1 Tbsp. oil and the onion to skillet; cook until onion is softened, about 2 minutes. Add apple; cook 1 minute more. Add broth, stirring to scrape up browned bits, then stir in mustard and sweet potatoes. Increase heat to medium-high; simmer until apple is slightly softened and liquid has slightly reduced, 1 to 2 minutes.
5│Add kale and remaining 1/4 tsp. salt; cook, stirring occasionally, until kale is tender, about 1 minute. Add any accumulated juices from plate with pork. Serve chops with vegetable mixture.
Per serving (1 Chop and 1 cup vegetables): 411 cal; 18g fat (3g sat); 28g pro; 38g carb (8g fiber, 10g sugar); 787mg sodium
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