Tuesday, October 18, 2016

Roasted Italian Sausage and Cabbage Sheetpan Supper

Letting the oven do most of the work is so nice during the busy work week. This meal is not only delicious, but also chock-full of protein and fiber! The crispy, nutty roasted cabbage paired with spicy jalapeños and sweet sausage is a fabulous flavor combo. I finished mine with balsamic drizzle (which can be found by the other vinegars). If you can't find it, simply use balsamic vinaigrette.

1. Preheat oven to 400.
2. Place the onion, garlic, cabbage and jalapeño on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss until the veggies are well coated.


3. Arrange the sausages in between the cabbage. Bake for 35-40 minutes, or until the cabbage and sausages are golden brown.


4. Transfer to serving plates and finish a drizzle of balsamic.


Roasted Italian Sausage and Cabbage Sheetpan Supper
Serves 4

All you need:
1 large yellow onion, sliced thin
6 garlic cloves, peeled and chopped
1 small green cabbage, cored and sliced thin
2 jalapeños, sliced thin
3 tablespoons olive oil
Salt and pepper, to taste
4 sweet Italian chicken sausages
Balsamic reduction, for finishing

All you do:
1. Preheat oven to 400.
2. Place the onion, garlic, cabbage and jalapeño on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss until the veggies are well coated.
3. Arrange the sausages in between the cabbage. Bake for 35-40 minutes, or until the cabbage and sausages are golden brown.
4. Transfer to serving plates and finish a drizzle of balsamic.

Thursday, October 13, 2016

Roasted Pumpkin and Goat Cheese Soup

Who doesn't love fall? The leaves are changing, the weather is tolerable (just ask any chef who has spent the entire summer cooking in hot kitchens) and the pumpkins and squash are plentiful. This soup is a labor of love, but nothing beats fresh pumpkin. And this recipe makes a large amount, so you can have half for dinner and freeze the other half to enjoy later! 


1. Preheat oven to 400. Place the pumpkin halves on a baking sheet and coat with cooking spray. Season with salt and pepper and roast for 40 minutes. Let cool 10 minutes. Decrease oven temperature to 300 degrees.




2. While the pumpkin cools, heat butter and olive oil in a large saucepan over medium heat. Add onion and garlic and cook for 2 minutes. Season with salt and pepper (to taste) and add the remaining spices.



3. Scoop the roasted pumpkin flesh into the pot, then add the fresh ginger, coconut milk and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook on low for 30 minutes.


4. Meanwhile, combine the pumpkin seed ingredients in a mixing bowl. Coat a baking sheet with cooking spray and spread the seeds in an even layer. Roast for 30 minutes.



5. Add the goat cheese to the pot and use an immersion blender to blend the soup until smooth. (Or ladle the soup into a blender and process until smooth.)


6. Adjust the seasonings as needed, then ladle the soup into bowls and garnish with pumpkin seeds and crumbled goat cheese.



Roasted Pumpkin and Goat Cheese Soup
Serves 8

All you need:
1 (2-3 pound) pumpkin, halved and seeded (seeds reserved)
Olive oil cooking spray
1 tablespoon unsalted butter
1 tablespoon olive oil
1 large yellow onion
3 cloves garlic, minced
Salt and pepper, to taste
1 teaspoon paprika
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon freshly grated peeled ginger
1 (14 ounce) can full-fat coconut milk
3 cups vegetable broth
4 ounces goat cheese, plus more for garnish

Sweet and Spicy Pumpkin Seeds
1 tablespoon unsalted butter, melted
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 cup raw pumpkin seeds

All you do:
1. Preheat oven to 400. Place the pumpkin halves on a baking sheet and coat with cooking spray. Season with salt and pepper and roast for 40 minutes. Let cool 10 minutes. Decrease oven temperature to 300 degrees.
2. While the pumpkin cools, heat butter and olive oil in a large saucepan over medium heat. Add onion and garlic and cook for 2 minutes. Season with salt and pepper (to taste) and add the remaining spices.
3. Scoop the roasted pumpkin flesh into the pot, then add the fresh ginger, coconut milk and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook on low for 30 minutes.
4. Meanwhile, combine the pumpkin seed ingredients in a mixing bowl. Coat a baking sheet with cooking spray and spread the seeds in an even layer. Roast for 30 minutes.
5. Add the goat cheese to the pot and use an immersion blender to blend the soup until smooth. (Or ladle the soup into a blender and process until smooth.)
6. Adjust the seasonings as needed, then ladle the soup into bowls and garnish with pumpkin seeds and crumbled goat cheese.

Wednesday, October 5, 2016

Fennel Apple Salad with Lemony Tahini Dressing

Fennel is a sweet and crunchy root vegetable that works beautifully in salads, pasta dishes and soups. In this recipe, I paired it with apples, parsley and sunflower seeds (for more crunch!) and a lemony dressing to help balance the licorice flavor of the fennel. Serve this salad at lunch with sandwiches or at dinner with roasted turkey breast or salmon. 

1. Combine the fennel, apple, sunflower seeds and parsley in a large mixing bowl.



2. Whisk the dressing ingredients together in a small bowl and drizzle over the salad. Toss to combine.




3. Finish the salad with fennel fronds. Transfer to a serving bowl or platter. Serve immediately or keep cold until ready to serve.



Fennel Apple Salad with Lemony Tahini Dressing
Serves 4

All you need:
2 fennel bulbs, cored and sliced thin
2 sweet apples (such as Honeycrisp), cored and sliced thin
1/2 cup roasted sunflower seeds
1 bunch flat-leaf parsley, chopped

Dressing
1 teaspoon Dijon mustard
2 teaspoons honey
2 tablespoons tahini paste
Juice and zest of 1 lemon
1/4 cup olive oil
Salt, to taste

2 tablespoons chopped fennel fronds

All you do:
1. Combine the fennel, apple, sunflower seeds and parsley in a large mixing bowl.
2. Whisk the dressing ingredients together in a small bowl and drizzle over the salad. Toss to combine.
3. Finish the salad with fennel fronds. Transfer to a serving bowl or platter. Serve immediately or keep cold until ready to serve.

Monday, October 3, 2016

Fresh Tomato Basil Lasagna Roll-Ups with Parsley Pesto



Fresh tomato sauce is one of my absolute favorite things to make. Not only does it taste better than the jarred stuff, but it's also much better for you since there's no sugar added. These lasagna rolls are so simple to whip up and they cook faster than a standard lasagna making them a great option for a weeknight meal. 

1. Preheat oven to 375.
2. Heat olive oil in a large saucepan over medium heat. Add onion and garlic and cook for 1 minute. Add red pepper, tomatoes and 1 teaspoon salt. Cook until the tomatoes break down slightly, about 5 minutes. Transfer to a blender and process until smooth. Set aside.





3. Combine the ricotta, parmesan, egg, basil, 1 teaspoon salt and black pepper (to taste) in a small bowl. Spread the mixture evenly onto each lasagna noodle and roll up.




4. Ladle a small amount of sauce onto the bottom of an 13x9 pan (enough to cover) and top with the lasagna rolls. Pour the remaining sauce over and top with mozzarella. Cover the dish with foil and bake for 30 minutes. Uncover and bake for 10 minutes longer.





5. While the lasagna bakes, combine the pesto ingredients in a food processor. Transfer to a serving bowl.



6. Place two lasagna rolls onto each serving plate and top with pesto.



Fresh Tomato Basil Lasagna Roll-Ups with Parsley Pesto
Serves 4

All you need:
8 whole grain lasagna noodles, cooked
2 tablespoons olive oil
1 large yellow onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
2 cups cherry tomatoes, quartered
2 teaspoons salt, divided
2 cups ricotta cheese
1/2 cup freshly grated parmesan cheese
1 egg
10 fresh basil leaves, chopped
Freshly cracked black pepper, to taste
1 cup shredded mozzarella cheese

Pesto
2 bunches flat-leaf parsley, stems removed
1 garlic clove
1/4 cup freshly grated parmesan cheese
1/2 cup chopped toasted walnuts
Juice and zest of 1 lemon
1/2 cup olive oil
Salt and freshly cracked black pepper, to taste

All you do:
1. Preheat oven to 375.
2. Heat olive oil in a large saucepan over medium heat. Add onion and garlic and cook for 1 minute. Add red pepper, tomatoes and 1 teaspoon salt. Cook until the tomatoes break down slightly, about 5 minutes. Transfer to a blender and process until smooth. Set aside.
3. Combine the ricotta, parmesan, egg, basil, 1 teaspoon salt and black pepper (to taste) in a small bowl. Spread the mixture evenly onto each lasagna noodle and roll up.
4. Ladle a small amount of sauce onto the bottom of an 13x9 pan (enough to cover) and top with the lasagna rolls. Pour the remaining sauce over and top with mozzarella. Cover the dish with foil and bake for 30 minutes. Uncover and bake for 10 minutes longer.
5. While the lasagna bakes, combine the pesto ingredients in a food processor. Transfer to a serving bowl.
6. Place two lasagna rolls onto each serving plate and top with pesto.