Zesty Salmon with Roasted Beets and Spinach

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Recipe by Sara Buenfeld, originally published on BBC Good Food blog.

Ingredients:

  • 4 small fresh beetroots
  • 1½ tbsp oil
  • 1 tsp coriander seeds, lightly crushed
  • 2 skinless salmon fillets
  • 2½ small oranges: zest of 1, and juice of half
  • 1 garlic clove
  • 1 red onion, finely chopped
  • 4 handfuls baby spinach leaves
  • 1 avocado, thickly sliced
  • 3 tbsp pumpkin seeds

Method

  1. Heat oven to 350 F. Trim the stems of the beetroot and reserve any tender leaves that are suitable for eating in the salad. Cut the beetroots into quarters then toss with 1/2 tbsp oil, the coriander seeds, and some seasoning then pile into the centre of a large sheet of foil and wrap up like a parcel.

  2. Bake for 45 mins or until the beetroots are tender. Remove from the oven, then top with the salmon and half the orange zest, and return to the oven for 15 mins. If you want to toast the pumpkin seeds, put them in the oven for 10 mins.

  3. Meanwhile, cut the peel and pith from 2 oranges. Then cut out the segments with a sharp knife working over a bowl to catch the juices. Finely grate the garlic and leave for 10 mins to allow the enzymes to activate. Stir the garlic into the orange juice and remaining oil with seasoning to make a dressing.

  4. Remove the parcel from the oven and carefully lift off the fish. Transfer beets into a bowl with the red onion, remaining orange zest, pumpkin seeds and spinach leaves and toss well. Gently toss through the orange segments and avocado with any beet leaves then pile onto plates and top with the warm salmon. Drizzle over the dressing and serve while still warm.

    Sausage Potato Pie

    INGREDIENTS   12 ounces ground sausage  6-8 eggs  ½ cup milk  1½ teaspoons Herbes de Provence  salt and pepper to taste  1 pound raw shredded potatoes   1 cup shredded cheese (I used Gruyère and highly recommend it)  2 cups shredded kale (you can sub other veggies or just omit it for an equally delicious combo)      INSTRUCTIONS   Preheat the oven to 350 degrees. Line a pie pan with parchment paper.  Brown the sausage until completely cooked and crumbled. Remove from heat and let cool slightly.  Whisk the eggs, milk, herbes de provence, and salt and pepper.  Add the hash browns, ⅔ cup cheese, kale, and sausage from step one. Mix until combined.  Transfer to the pie pan and top with remaining cheese. Cover loosely with foil and bake for 30 minutes or until set (bake longer if you're using shredded potatoes - hash browns will bake faster). Remove foil, turn heat to 400 or 450, and bake an additional 10 minutes until golden brown on top. Let stand for 10 minutes to allow excess moisture absorb. Cut into slices and serve.  NOTES  I used 6 eggs in this particular version but I've used as many as 8 before. If you want more of a sturdy, almost fritatta-like texture, go for 8. Otherwise 6 should be enough!  Be aware that the veggies will weep moisture, so you may have a little extra moisture in the bottom of the pan and that's normal. If you don't want that, then I would suggest omitting the kale or any other veggies.

    INGREDIENTS

    12 ounces ground sausage

    6-8 eggs

    ½ cup milk

    1½ teaspoons Herbes de Provence

    salt and pepper to taste

    1 pound raw shredded potatoes 

    1 cup shredded cheese (I used Gruyère and highly recommend it)

    2 cups shredded kale (you can sub other veggies or just omit it for an equally delicious combo)

     

    INSTRUCTIONS

    Preheat the oven to 350 degrees. Line a pie pan with parchment paper.

    Brown the sausage until completely cooked and crumbled. Remove from heat and let cool slightly.

    Whisk the eggs, milk, herbes de provence, and salt and pepper.

    Add the hash browns, ⅔ cup cheese, kale, and sausage from step one. Mix until combined.

    Transfer to the pie pan and top with remaining cheese. Cover loosely with foil and bake for 30 minutes or until set (bake longer if you're using shredded potatoes - hash browns will bake faster). Remove foil, turn heat to 400 or 450, and bake an additional 10 minutes until golden brown on top. Let stand for 10 minutes to allow excess moisture absorb. Cut into slices and serve.

    NOTES

    I used 6 eggs in this particular version but I've used as many as 8 before. If you want more of a sturdy, almost fritatta-like texture, go for 8. Otherwise 6 should be enough!

    Be aware that the veggies will weep moisture, so you may have a little extra moisture in the bottom of the pan and that's normal. If you don't want that, then I would suggest omitting the kale or any other veggies.

    Ricotta Dumplings with Chèvre & Herbs

    INGREDIENTS    1/2 cup part-skim ricotta cheese   2 large eggs   1 1/2 cups flour   3/4 teaspoon salt   Freshly ground black pepper   2 tablespoons of water, as needed   2 tablespoons unsalted butter   Handful fresh herbs (rosemary, flat-leaf parsley, sorrel, mint, thyme, or combination thereof)    2 ounces fresh chèvre        INSTRUCTIONS    Place a 3-quart (or larger) saucepan of water over high heat. Salt generously and bring to a boil.  While waiting for the water to boil, whisk together the ricotta and eggs. Add the flour, salt, and a sprinkle of fresh black pepper. Mix together quickly and lightly with a spoon. If the dough is too thick and floury, add 1 to 2 tablespoons of water.  Turn the dough out onto a floured countertop and quickly pat it out. (Don't add too much flour; these will be just slightly sticky.) Pat the dough out until it is about 1/2-inch thick, and cut into 1-inch squares.  Drop these little squares into the boiling water and cook for 2 to 4 minutes, or until they float to the top and are fully cooked inside. Remove them from the water with a slotted spoon.  Pour the water out of the pan and place back over medium heat. Melt the butter in the pan. While the butter is melting, chop the herbs roughly. When the butter has melted, add the herbs and cook for just a few seconds, stirring them until fragrant. Turn off the heat and add the cooked dumplings back to the pan. Toss with the herbed butter. Add the goat cheese in small dollops and toss.  Serve immediately.

    INGREDIENTS

    1/2 cup part-skim ricotta cheese
    2 large eggs
    1 1/2 cups flour
    3/4 teaspoon salt
    Freshly ground black pepper
    2 tablespoons of water, as needed
    2 tablespoons unsalted butter
    Handful fresh herbs (rosemary, flat-leaf parsley, sorrel, mint, thyme, or combination thereof) 
    2 ounces fresh chèvre

     

    INSTRUCTIONS

    Place a 3-quart (or larger) saucepan of water over high heat. Salt generously and bring to a boil.

    While waiting for the water to boil, whisk together the ricotta and eggs. Add the flour, salt, and a sprinkle of fresh black pepper. Mix together quickly and lightly with a spoon. If the dough is too thick and floury, add 1 to 2 tablespoons of water.

    Turn the dough out onto a floured countertop and quickly pat it out. (Don't add too much flour; these will be just slightly sticky.) Pat the dough out until it is about 1/2-inch thick, and cut into 1-inch squares.

    Drop these little squares into the boiling water and cook for 2 to 4 minutes, or until they float to the top and are fully cooked inside. Remove them from the water with a slotted spoon.

    Pour the water out of the pan and place back over medium heat. Melt the butter in the pan. While the butter is melting, chop the herbs roughly. When the butter has melted, add the herbs and cook for just a few seconds, stirring them until fragrant. Turn off the heat and add the cooked dumplings back to the pan. Toss with the herbed butter. Add the goat cheese in small dollops and toss.

    Serve immediately.

    Asian Pear Crisp with Vanilla Ice Cream

    INGREDIENTS   4 medium Asian pears (or 5 small), seeds removed & cut in small slices 1 tablespoon fresh lemon juice 2 tablespoons light brown sugar 1 1/2 tablespoons all-purpose flour 1 1/2 tablespoons ground cinnamon  Topping: 1 1/2 cups old fashion whole grain oats 2/3 cup all-purpose flour 1/3 cup light brown sugar 1/4 teaspoon baking powder 8 tablespoons unsalted butter, cut in small pieces 2 1/2 tablespoons maple syrup      INSTRUCTIONS   1. Preheat oven to 350 degrees with the rack positioned in the middle. 2. In a 8x13 casserole dish, add the sliced pears, lemon juice, sugar, flour and cinnamon. Mix until ingredients are combined. 3. In a large bowl, add all the topping ingredients together and mix until ingredients are combined and form small lumps.  4. Pour the topping mixture over the pears and spread the mixture evenly. 5. Place the casserole in the center of the oven and bake for 30 minutes. 6. Serve warm with a scoop of vanilla ice cream.

    INGREDIENTS

    4 medium Asian pears (or 5 small), seeds removed & cut in small slices
    1 tablespoon fresh lemon juice
    2 tablespoons light brown sugar
    1 1/2 tablespoons all-purpose flour
    1 1/2 tablespoons ground cinnamon

    Topping:
    1 1/2 cups old fashion whole grain oats
    2/3 cup all-purpose flour
    1/3 cup light brown sugar
    1/4 teaspoon baking powder
    8 tablespoons unsalted butter, cut in small pieces
    2 1/2 tablespoons maple syrup

     

    INSTRUCTIONS

    1. Preheat oven to 350 degrees with the rack positioned in the middle.
    2. In a 8x13 casserole dish, add the sliced pears, lemon juice, sugar, flour and cinnamon. Mix until ingredients are combined.
    3. In a large bowl, add all the topping ingredients together and mix until ingredients are combined and form small lumps.

    4. Pour the topping mixture over the pears and spread the mixture evenly.
    5. Place the casserole in the center of the oven and bake for 30 minutes.
    6. Serve warm with a scoop of vanilla ice cream.

    Mesclun Salad with Oven Roasted Peppers

    INGREDIENTS    4 large peppers, halved lengthwise, seeded    5 tablespoons olive oil, divided    6 ounces feta cheese, diced (about 1 1/2 cups), plus 2 ounces coarsely crumbled (about 1/2 cup) ** (Chevre is also a good substitute)    6 tablespoons cold water    1 small garlic clove, chopped    1 1/2 4.5-ounce bags mesclun salad    1 1/2 tablespoons Sherry wine vinegar    Kalamata olives (optional)        INSTRUCTIONS    Preheat oven to 425°F. Place all peppers, cut side down, on large rimmed baking sheet. Drizzle with 2 tablespoons oil. Roast until peppers are tender and brown in spots, about 45 minutes. Remove from oven and cool 15 minutes on baking sheet. Peel peppers; cut each half lengthwise into 4 strips. Season to taste with salt and pepper. Place in small bowl. DO AHEAD Peppers can be made 1 day ahead. Cover and chill.  Place 6 ounces diced feta, 6 tablespoons cold water, and 1 tablespoon oil in processor; puree until smooth, about 1 minute. Add garlic and blend 2 seconds. Set dressing aside.  Place mesclun in large bowl. Toss with remaining 2 tablespoons oil, then vinegar. Season to taste with salt and pepper. Arrange greens on large platter; top with peppers. Drizzle feta dressing over and sprinkle with 2 ounces crumbled feta. Garnish with olives, if desired.

    INGREDIENTS

    4 large peppers, halved lengthwise, seeded

    5 tablespoons olive oil, divided

    6 ounces feta cheese, diced (about 1 1/2 cups), plus 2 ounces coarsely crumbled (about 1/2 cup) ** (Chevre is also a good substitute)

    6 tablespoons cold water

    1 small garlic clove, chopped

    1 1/2 4.5-ounce bags mesclun salad

    1 1/2 tablespoons Sherry wine vinegar

    Kalamata olives (optional)

     

    INSTRUCTIONS

    Preheat oven to 425°F. Place all peppers, cut side down, on large rimmed baking sheet. Drizzle with 2 tablespoons oil. Roast until peppers are tender and brown in spots, about 45 minutes. Remove from oven and cool 15 minutes on baking sheet. Peel peppers; cut each half lengthwise into 4 strips. Season to taste with salt and pepper. Place in small bowl. DO AHEAD Peppers can be made 1 day ahead. Cover and chill.

    Place 6 ounces diced feta, 6 tablespoons cold water, and 1 tablespoon oil in processor; puree until smooth, about 1 minute. Add garlic and blend 2 seconds. Set dressing aside.

    Place mesclun in large bowl. Toss with remaining 2 tablespoons oil, then vinegar. Season to taste with salt and pepper. Arrange greens on large platter; top with peppers. Drizzle feta dressing over and sprinkle with 2 ounces crumbled feta. Garnish with olives, if desired.

    Pappardella with Spicy Sausage & Wild Mushrooms

    INGREDIENTS   1 tablespoon olive oil  9 ounces best-quality spicy sausage, casing removed  1 onion, finely chopped  1 clove garlic, minced  1 pound mixed wild mushrooms, such as chanterelles, oyster, and shiitake, trimmed and torn  2 tablespoons fresh thyme, leaves  1 to 2 small dried red chiles, crumbled  Coarse salt and freshly ground pepper  Fresh Pappardelle  3 to 4 tablespoons unsalted butter  1/2 cup loosely packed flat-leaf parsley, chopped  1/2 cup freshly grated Parmesan cheese   INSTRUCTIONS   In a large skillet, heat oil over medium-high heat; add sausage, onion, and garlic, breaking up sausage with a spoon. Cook until onions are golden, about 7 minutes. Add mushrooms, thyme, and chiles; cook, stirring frequently, until mushrooms release their liquid and it evaporates, 10 to 12 minutes. Remove from heat; season with salt and pepper.  Meanwhile, bring a large pot of water to a boil; add salt and pappardelle. Cook until al dente, 3 to 5 minutes. Reserve a 1/2 cup cooking liquid; drain pasta. Return to pot.  Add butter to mushroom mixture along with some of the cooking liquid to loosen, if necessary. Return mushroom mixture to pot; toss to combine. Transfer to a large serving platter. Garnish with parsley and cheese; serve immediately.

    INGREDIENTS

    1 tablespoon olive oil

    9 ounces best-quality spicy sausage, casing removed

    1 onion, finely chopped

    1 clove garlic, minced

    1 pound mixed wild mushrooms, such as chanterelles, oyster, and shiitake, trimmed and torn

    2 tablespoons fresh thyme, leaves

    1 to 2 small dried red chiles, crumbled

    Coarse salt and freshly ground pepper

    Fresh Pappardelle

    3 to 4 tablespoons unsalted butter

    1/2 cup loosely packed flat-leaf parsley, chopped

    1/2 cup freshly grated Parmesan cheese

    INSTRUCTIONS

    In a large skillet, heat oil over medium-high heat; add sausage, onion, and garlic, breaking up sausage with a spoon. Cook until onions are golden, about 7 minutes. Add mushrooms, thyme, and chiles; cook, stirring frequently, until mushrooms release their liquid and it evaporates, 10 to 12 minutes. Remove from heat; season with salt and pepper.

    Meanwhile, bring a large pot of water to a boil; add salt and pappardelle. Cook until al dente, 3 to 5 minutes. Reserve a 1/2 cup cooking liquid; drain pasta. Return to pot.

    Add butter to mushroom mixture along with some of the cooking liquid to loosen, if necessary. Return mushroom mixture to pot; toss to combine. Transfer to a large serving platter. Garnish with parsley and cheese; serve immediately.

    Roasted Red Pepper & Mozzarella Sandwiches with Arugula Pesto

    INGREDIENTS   1 large red pepper  1 large loaf ciabatta bread, cut in quarters and then halved lengthwise  1/4 cup Arugula Pesto ** (Instructions found on source link but any pesto will do!)  1 (8-ounce) ball fresh mozzarella cheese, cut into 8 slices  Olive oil      INSTRUCTIONS   Preheat oven to 500ºF (broil).  Line a small baking sheet with foil. Put the pepper on the baking sheet and broil until the skin is beginning to char, using tongs to turn occasionally, about 10 minutes. Remove the baking sheet from the oven and wrap the foil around the pepper (use oven mitts!). Let the pepper steam in the foil for 10 minutes.  Remove the pepper from the foil and transfer it to a cutting board. Peel off the skin, cut off the stem, pull out the seeds, and discard them. Cut the rest of the pepper into thick strips.  Spread 1 tablespoon of pesto onto the bottoms of the ciabatta bread. Divide the pepper strips onto the bread, then place the mozzarella slices on top of the pepper strips. Top with the remaining slices of bread and brush the tops with olive oil. (If you're going to serve the sandwiches cold, don't brush them with oil—they're done after assembling.)  Heat a grill pan or griddle over medium heat. Flip the sandwiches over and place them on the grill pan oiled-side down, then brush the other side of the sandwich with oil. Use a spatula to press the sandwiches down slightly, but don't press too hard or you'll have a mess of mozzarella everywhere! Cook 5-8 minutes on each side, or until golden brown.   

    INGREDIENTS

    1 large red pepper

    1 large loaf ciabatta bread, cut in quarters and then halved lengthwise

    1/4 cup Arugula Pesto ** (Instructions found on source link but any pesto will do!)

    1 (8-ounce) ball fresh mozzarella cheese, cut into 8 slices

    Olive oil

     

    INSTRUCTIONS

    Preheat oven to 500ºF (broil).

    Line a small baking sheet with foil. Put the pepper on the baking sheet and broil until the skin is beginning to char, using tongs to turn occasionally, about 10 minutes. Remove the baking sheet from the oven and wrap the foil around the pepper (use oven mitts!). Let the pepper steam in the foil for 10 minutes.

    Remove the pepper from the foil and transfer it to a cutting board. Peel off the skin, cut off the stem, pull out the seeds, and discard them. Cut the rest of the pepper into thick strips.

    Spread 1 tablespoon of pesto onto the bottoms of the ciabatta bread. Divide the pepper strips onto the bread, then place the mozzarella slices on top of the pepper strips. Top with the remaining slices of bread and brush the tops with olive oil. (If you're going to serve the sandwiches cold, don't brush them with oil—they're done after assembling.)

    Heat a grill pan or griddle over medium heat. Flip the sandwiches over and place them on the grill pan oiled-side down, then brush the other side of the sandwich with oil. Use a spatula to press the sandwiches down slightly, but don't press too hard or you'll have a mess of mozzarella everywhere! Cook 5-8 minutes on each side, or until golden brown.

     

    Potato Leek Gratin

    INGREDIENTS   2 tablespoons unsalted butter, more for greasing the pan  2 large leeks, trimmed and halved lengthwise  1 ½ pounds peeled Yukon Gold potatoes  1 teaspoon kosher salt  ½ teaspoon ground black pepper  2 thyme sprigs  1 cup heavy cream  1 fat garlic clove, finely chopped  1 bay leaf  ¼ teaspoon freshly ground nutmeg  ¾ cup Gruyère, grated      INSTRUCTIONS   Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.  Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Layer the rounds in the gratin dish.  Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme and scatter the leeks over the potatoes.  Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.  Pour the cream over the leeks and potatoes and top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.

    INGREDIENTS

    2 tablespoons unsalted butter, more for greasing the pan

    2 large leeks, trimmed and halved lengthwise

    1 ½ pounds peeled Yukon Gold potatoes

    1 teaspoon kosher salt

    ½ teaspoon ground black pepper

    2 thyme sprigs

    1 cup heavy cream

    1 fat garlic clove, finely chopped

    1 bay leaf

    ¼ teaspoon freshly ground nutmeg

    ¾ cup Gruyère, grated

     

    INSTRUCTIONS

    Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.

    Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Layer the rounds in the gratin dish.

    Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme and scatter the leeks over the potatoes.

    Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.

    Pour the cream over the leeks and potatoes and top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.