Cooking Method: Roasting
Vesuvio Potatoes
Vesuvio Potatoes are a classic of Italian-American recipe, particularly associated with Chicago, Illinois, where it is believed to have originated in the 1930s. It's named after Mount Vesuvius, the volcano near Naples, Italy. They are garlicky, lemony wine-infused potato wedges. The original dish is Chicken Vesuvio. I went to Mount Vesuvius when I was 16 with my friend Alina. I have a pathological fear of heights. Hence, going to the top of Mount Vesuvius on the back of a mule was a bad idea..... Ditto Saint Paul's cathedral dome in London.
By - Prep: 10 mins
- Cook: 40 mins
- Yields: 4 - 6 Servings
One-Pan Lemon Sage Chicken and Cauliflower
This One-Pan Lemon Sage Chicken and Cauliflower is a low-carb masterpiece. It features the rich, aromatic flavor of sage, while the cauliflower acts as a versatile base that soaks up all the delicious seasonings. Naturally low in fat and sugar and packed with vitamin C, cauliflower truly is a superfood.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 4 Servings
Slow Roasted Feta-Dill Pistachio Crusted Salmon with Creamy Tzatziki
Slow-Roasted Feta, Dill, and Pistachio-Crusted Salmon is an easy weeknight upgrade that boasts incredible flavor and texture. Experience perfectly moist salmon topped with a crispy, salty, and tangy crust, beautifully nestled on a bed of arugula and creamy tzatziki. It's truly the most delicious way to enjoy salmon! Truth be told, I bought ready-made tzatziki!
- Prep: 10 mins
- Cook: 35 mins
- Yields: 4 Servings
Curried Salmon and Tomato Traybake
Curried Salmon and Tomato Traybake is packed with lean protein, vegetables, and healthy fats from the salmon. The salmon fillets nestled on top of a bed of roasted red onions, bursting cherry tomatoes and a curry-inspired sauce, all roasted together on a single baking tray. Serve with rice or couscous and naan or pita bread to sop up at the the juices.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 Servings
Pork à l’Orange
This Pork à l'Orange is a classic and elegant dish that uses small pork tenderloins. Thanks to its petite size, pork tenderloin is easy to flavor and cook. The vibrant, citrusy orange sauce is a balance of savory and sweet, with a hint of tanginess from the orange. The sauce is simmered into a thick luscious sauce that gets drizzle onto the roasted pork. This recipe is pretty flexible and you can use 1-2 very small pork tenderloins, or one medium-large pork tenderloin. Pork can be slightly pink, though it should reach 145° F. Don't overcook the pork! It should reach an internal temperature of 145°F and can have a slight pinkness in the center to remain tender.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 6 Servings
Chicken Salad
This homemade Chicken Salad recipe is a crowd-pleaser. The flaky, tender chicken mingles with fragrant fresh herbs and a luscious, creamy dressing. Versatile and delicious, it’s great in sandwiches, wraps, or on top of a bed of crisp greens. For optimal flavor, make it a day ahead.
- Prep: 15 mins
- Cook: 40 mins
Whole Lemon Marinated Grilled Chicken and Cabbage
If you haven't been following Sara Tane, then you are missing out! Sara's Whole Lemon Marinated Grilled Chicken and Cabbage is so brilliant and unique. The genius of the recipe truly lies in the innovative use of the entire lemon, rind and all, processed into a paste. The whole lemon marinade really infuses the chicken and cabbage with bright, zesty flavor. It's a fantastic no-waste approach! Sara grills the cabbage in wedges, though I was lazy and roasted it in the oven.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 4 - 6 Servings
Roasted Honey Ginger Salmon
Lidey Heuck calls her honey ginger salmon "candy salmon" for its balanced sweetness, making healthy fish feel like a treat. Salmon's rich flavor pairs well with sweet-savory glazes, unlike more delicate white fish. Honey, soy sauce, and rice vinegar are briefly simmered, then fresh ginger and garlic are stirred in off-heat to preserve their vibrant flavor. This glaze bastes the salmon while cooking and serves as a spoonable sauce. It's finished with a squeeze of fresh lime juice, which adds a touch of tartness to this delicious sweet salmon recipe.
- Yields: 4 Servings
Sage Brown Butter Hasselback Potatoes with Boursin Chive Sour Cream
I made Sage Brown Butter Hasselback Potatoes with Boursin Chive Sour Cream for my husband’s birthday dinner. It’s a recipe that I have had booked marked forever. It’s from one of my favorite Los Angeles-based chefs, Sara Tane. This recipe elevates the humble potato to a gourmet side dish. I have been a fan of hasselbacking for years. The name "Hasselback" comes from the restaurant Hasselbacken in Stockholm, Sweden, where the dish was first served. The technique creates crispy edges and a tender interior, while the sage brown butter adds a rich, nutty flavor. The creamy Boursin chive sour cream provides a tangy, herbaceous counterpoint. It’s just so good.
- Prep: 15 mins
- Cook: 50 mins
- Yields: 4 - 6 Servings
Sheet-Pan Pierogies and Beets
Crispy-chewy baked frozen pierogies, a welcome change from boiled or pan-fried, make a quick and satisfying meal. Roasting them alongside pre-cooked, packaged beets, and then drizzling everything with a vibrant poppy seed and shallot dressing, creates a dish that even picky eaters and beet skeptics will enjoy. For best results, I recommend using Mrs. T's frozen pierogies, a readily available and reliable brand. Feel free to substitute whole-milk Greek yogurt or kefir for the sour cream in the dressing for a slightly different flavor profile.
- Prep: 10 mins
- Cook: 25 mins
- Yields: 4 Servings
