Avoiding Additives and Preservatives

I used Eden Organic red wine vinegar and President’s Choice Old Fashioned Dijon. Unico caper are additive-free, as are Silver Leaf Kalamata olives.

Arrange salmon, beans and tomatoes on a lined baking sheet

Bake until the salmon is cooked through

Sheet pan Mediterranean salmon

Ingredients:

¼ cup (60 ml) olive oil

3 tbsp (45 ml) red wine or white wine vinegar

1 tbsp (15 ml) grainy mustard

1 shallot, finely chopped

½ tsp (2.5 ml) each salt and pepper

1 skin-on salmon fillet, about 1 lb (454 g)

¼ tsp (1.25 ml) each salt and pepper

3 cups (750 ml) green beans, trimmed

3 cups (75 ml) cherry tomatoes

¼ cup (60 ml) chopped parsley

¼ cup (60 ml) pitted black olives

Caper berries for garnish

Preparation:

Preheat oven to 425 F (218 C). Line baking sheet with parchment paper.

For the vinaigrette, whisk together oil, vinegar, mustard, shallot, salt and pepper in a small bowl. Reserve ¼ cup (60 ml).

Arrange salmon, skin side down, on prepared pan; sprinkle with salt and pepper. Toss green beans and cherry tomatoes with remaining vinaigrette and then scatter them around the salmon.

Bake until fish flakes easily when tested and vegetables are tender, 12 to 15 minutes. Flake fish into large pieces. Sprinkle with parsley, olives and capers (if using).

Divide fish and vegetables among plates; drizzle with reserved vinaigrette. Serves 4.

From Canadian Living

Avoiding Additives and Preservatives

Check the spices to make sure they don’t contain colour or anti-caking agents.

Marinate chicken thighs for 30 minutes

Pickle red onion in vinegar and honey

Place chicken and veggies on sheet pan

Roast until chicken is done and veggies are tender

Garnish with pickled onion and cilantro

Ingredients:

3 tablespoons (45 ml) apple cider vinegar

1 ½ teaspoons (7.5 ml) honey

1 medium red onion, thinly sliced

1 ½ teaspoons (7.5 ml) kosher salt, more as needed

1 to 2 cloves garlic, grated or minced

1 teaspoon (5 ml) ground coriander

½ teaspoon (2.5 ml) freshly ground black pepper

2 pounds (900 g) bone-in, skin-on chicken thighs (4 to 6 thighs)

2 ½ tablespoons (37.5 ml) extra-virgin olive oil

12 ounces (340 g) sweet potato (1 large), peeled and cut into ½-inch (1.27 cm) cubes

1 large red, yellow or orange bell pepper, thinly sliced

1 ½ tablespoons (22.5 ml) finely chopped fresh sage

¾ teaspoon (3 ml) sweet paprika

⅛ teaspoon (0.5 ml) cayenne

⅛ teaspoon (0.5 ml) ground allspice

Cilantro leaves, for serving

Preparation:

In a small, shallow bowl, mix together vinegar and honey. Mix in half the red onion and a pinch of salt and set aside for garnish, tossing the mixture occasionally as the chicken cooks.

In a large bowl, mix together 1 teaspoon (5 ml) salt, garlic, coriander and black pepper. Add chicken to bowl and rub the mixture all over it. Let marinate for 30 minutes.

Heat oven to 425 degrees F (220 degrees C). In a large bowl, toss together 2 tablespoons (30 ml) oil, sweet potato, pepper, remaining onion, sage, remaining ½ (2.5 ml) teaspoon salt, paprika, cayenne, and allspice. Spread vegetables out on a rimmed baking sheet.

Add remaining ½ tablespoon (7.5 ml) oil to marinated chicken and turn to coat. Place chicken pieces, skin-side up, among the vegetables, making sure chicken is surrounded by them, but not on top of them. Chicken should rest directly on the baking sheet.

Roast for 15 minutes. Remove pan from oven and raise heat to 450 degrees F (230 degrees C). Use a wide spatula to flip vegetables over (but not chicken). Drizzle chicken (but not vegetables) with 2 teaspoons (10 ml) liquid from the onion-vinegar mixture. Roast until chicken is cooked through, 15 to 20 minutes longer.

To serve, top chicken and vegetables with a spoonful of onion-vinegar mixture and plenty of cilantro leaves. Serves 4.

From the New York Times