Cooking Method: Roasting
Dover Sole with Lemon, Dill and Leeks
This Dover Sole with Lemon, Dill and Leeks is light and healthy and all done on a sheet pan. The combination of lemon and dill adds an amazing fresh burst of flavor.
By - Prep: 10 mins
- Cook: 20 mins
- Yields: 2 Servings
Butter Roasted Tomatoes, Beans, Kale, and Sausage Gratin
It’s winter and it’s cold. All you want is something hearty and stick-to-your-ribs good. But you’ve also been eating comfort food for the past month...enter this Butter Roasted Tomatoes, Beans, Kale, and Sausage Gratin. Rethink your winter carbo-load with this guiltless (but comforting!) veggie-loaded dish. You can leave out the sausage and make it truly vegetarian.
- Prep: 10 mins
- Cook: 30 mins
- Yields: 6 Servings
Maple and Miso Salmon
Miso paste is made from fermented soybeans and is a key ingredient in Japanese cooking and forms the base of the staple dish, miso soup. It adds a huge depth of flavor and I always try to have some in my refrigerator. The salty miso paste mixed with the sweet maple syrup is a match made in heaven. I absolutely love this combination of flavors.
- Prep: 5 mins
- Cook: 15 mins
- Yields: 4 Servings
Mexican Street Corn Dip
This Mexican Street Corn Dip is Mexican Street corn turned into a dip! The combination of mayonnaise, Mexican Crema, cotija cheese and lime juice. It's creamy, cheesy and delicious.
- Prep: 10 mins
- Cook: 30 mins
- Yields: 10 Servings
Miso-Crusted Pork Roast with Apples
This Miso-Crusted Pork Roast with Apples makes an impressive meal for very little effort. If your shoulder comes pre-tied, untie before rubbing with miso, then re-tie. Miso is made from fermented soybeans that adds a salty umami flavor to many Japanese dishes.
By - Prep: 25 mins
- Cook: 3 hrs 15 mins
- Yields: 6 Servings
Sheet Pan Lemon Herb Salmon and Baby Zucchini
When I'm tired and lazy, which is every night, I love making dinner on a sheet pan. Also, if you use parchment paper, you don't even have to clean the pan. The recipe calls for dried herbs, but I used fresh from my herb garden. I know certain people on the east coast will be rolling their eyes. It's meant to be 90° F in Los Angeles today. We want FALL!
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Roasted Broccoli and Cherry Tomatoes
This Roasted Broccoli and Cherry Tomato side dish is effortless to make. It's all tossed together, roasted on a sheet pan and topped with Parmesan cheese.
- Prep: 5 mins
- Cook: 25 mins
- Yields: 4 - 6 Servings
Beef Stew in Red Wine Sauce
This Beef Stew in Red Wine Sauce is from Jacques Pépin. His mother used to serve it at her restaurant, Le Pélican. The meat becomes incredibly tender. He uses red wine for the deeply flavored sauce.
- Prep: 20 mins
- Cook: 1 hrs 30 mins
- Yields: 4 Servings
Crispy Za’atar Baby Potatoes
Za'atar is a Middle Eastern spice mixture, which is good on vegetables, meat, and breads, etc. These Crispy Za'atar Baby Potatoes is a very simple recipe that is roasted until golden brown and crisp.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Muhammara (roasted red pepper dip)
My friend Liz made this incredible Muhammara (roasted red pepper dip). Muhammara is a pepper dip originally from Aleppo, Syria, found in Levantine and Turkish cuisines. It's made with roasted red peppers, walnuts, Aleppo pepper, and pomegranate molasses. It's sweet, tangy, and subtly spicy.
- Prep: 10 mins
- Cook: 30 mins
- Yields: Makes 2 cups
