Eye for a Recipe

This simple one-pan recipe from America’s Test Kitchen is quick and tasty. Slice and roast potatoes. Toss shrimp with seasoning. Flip potatoes and scatter shrimp and feta over top. Roast until shrimp are cooked through. Sprinkle olives and parsley over top and drizzle with oil before serving. Cook’s note: I omitted the lemon zest and wedges.

Avoiding Additives and Preservatives

Look for frozen shrimp preserved in salt only. Check the dried spices to make sure they don’t contain colour or anti-caking agents. Tre Stelle feta is free of additives. I used Martelli black olives, which are additive free.

One-Pan Mediterranean Shrimp

Ingredients:

1 ½ pounds (680 g) Yukon Gold potatoes, peeled and sliced ½ inch (1.25 cm) thick

2 fennel bulbs, stalks discarded, bulbs halved lengthwise and cut into 1-inch- (2.54-cm-) thick wedges through stem end

3 tablespoons (45 ml) extra-virgin olive oil, plus extra for drizzling

Salt and pepper

2 pounds (900 g) jumbo shrimp, peeled, deveined, and tails removed

2 teaspoons (10 ml) dried oregano

1 teaspoon (5 ml) grated lemon zest, plus lemon wedges for serving

4 ounces (113 g) feta cheese, crumbled (1 cup/250 ml)

½ cup (125 ml) pitted kalamata olives, halved

2 tablespoons (30 ml) chopped fresh parsley

Preparation:

Adjust oven rack to lower-middle position and heat oven to 450 degrees F (232 C). Toss potatoes, fennel, 2 tablespoons (30 ml) oil, 1 teaspoon (5 ml) salt, and ¼ teaspoon (1.25 ml) pepper together in bowl. Spread vegetables in single layer on rimmed baking sheet and roast until just tender, about 25 minutes.

Pat shrimp dry with paper towels. Toss shrimp, oregano, lemon zest, remaining 1 tablespoon (15 ml) oil, ½ teaspoon (2.5 ml) salt, and ¼ teaspoon (1.25 ml) pepper together in bowl.

Using spatula, flip potatoes and fennel so browned sides are facing up. Scatter shrimp and feta over top. Return to oven and roast until shrimp are cooked through, 6 to 8 minutes. Sprinkle olives and parsley over top and drizzle with extra oil. Serve with lemon wedges. Serves 4-6.

From America’s Test Kitchen

This delicious and nutritious salad from NYT Cooking takes only a few minutes to make. Whisk together the dressing ingredients in a large bowl. Add the peppers and beans and toss to combine. Add mozzarella, seasoning and little more oil. Scatter the basil over the salad and serve. Cook’s note: I used dill instead of basil. You can buy canned beans or soak and cook 1 cup (250 ml) of dried beans. If you want to make the roasted red peppers at home, heat the oven to 425 degrees F (218 C). Place 4 whole bell peppers (any colour) on a sheet pan, drizzle with olive oil and roast for 35 to 40 minutes, rotating halfway through, until the peppers are blackened and collapsed. Remove from the oven and allow to cool. Carefully peel away the skin and discard the core and seeds.

Avoiding Additives and Preservatives

Acetaia La Bonissma balsamic vinegar has no added sulphites. I buy it at my local Loblaws store. Pilaros and Unico roasted peppers are free of additives, as are Blue Menu beans. I used Tre Stelle fresh mozzarella.

Roasted pepper, white bean and mozzarella salad

Ingredients:

¼ cup (60 ml) extra-virgin olive oil, plus more for drizzling

2 tablespoons (30 ml) balsamic vinegar

1 large garlic clove, finely grated

Salt and pepper

1 (16-ounce/475 ml) jar roasted red peppers (preferably fire roasted), drained

2 (15-ounce/425 g) cans cannellini beans, rinsed

8 ounces (227 g) fresh mozzarella

Handful torn basil leaves

Preparation:

To a large bowl, add olive oil, vinegar and garlic. Season generously with salt and pepper and whisk to combine.

Tear the red peppers into strips, each about 1-inch (2.54-cm) thick. Add the peppers and beans to the bowl and toss to combine.

Transfer the mixture to a shallow serving dish or rimmed plate. Tear the mozzarella into bite-size chunks and nestle them among the beans and peppers. Season well with salt and pepper and drizzle with more olive oil.

Scatter the basil leaves over and serve. Serves 4.

From NYT Cooking

This sheet-pan recipe from NYT Cooking combines chicken drumsticks and root vegetables with a delicious honey sauce. Marinate the chicken for 1 to 24 hours in advance of baking. Pour the chicken and marinade in pan, add the vegetables and toss to coat. Roast for 30 minutes. Remove the pan from the oven, increase the oven temperature, turn the chicken and vegetables, drizzle with honey and butter and roast for another 10-15 minutes. Toss the cooked chicken and vegetables in the sauce and serve garnished with scallions.

Avoiding Additives and Preservatives

Allen’s apple cider vinegar is additive free. Use tamari instead of soy sauce. Check the dried spices to make sure they don’t contain colour or ant-caking agents. Use butter that contains only milk or cream, no colour.

Honey baked chicken drumsticks

Ingredients:

2 tablespoons (30 ml) olive oil

2 tablespoons (30 ml) apple cider vinegar

1 tablespoon (15 ml) soy sauce

2 teaspoons (10 ml) ground ginger

1 ½ teaspoons (7.5 ml) onion powder

6 tablespoons (90 ml) honey, preferably clover

Coarse kosher salt and black pepper

8 skin-on chicken drumsticks

1 pound (454 g) root vegetables (any mix of carrots, parsnips and potatoes), cut into 1 ½ -inch (3.8-cm) pieces

4 tablespoons (60 ml) unsalted butter, cut into pieces

2 large scallions, thinly sliced crosswise

Preparation:

In a large bowl, stir together the olive oil, vinegar, soy sauce, ground ginger, onion powder, 4 tablespoons (60 ml) honey, 2 teaspoons (10 ml) salt and 1 teaspoon (5 ml) pepper. Add the chicken and turn to coat. If you have the time, cover and refrigerate for 1 to 24 hours.

Heat the oven to 425 degrees F (218 C).

Pour the chicken and all of its marinade into a 13-by-9-inch (33-by-22-cm) baking pan (preferably metal). Add the root vegetables and toss to coat in the marinade, then spread the chicken and vegetables in a snug but single layer. Roast for 30 minutes.

Remove the pan from the oven and turn up the heat to 450 degrees F (232 C). Turn the chicken and vegetables in the pan juices, then drizzle all over with the remaining 2 tablespoons honey and top with the butter. Continue roasting until the pan sauce is sticky and the chicken and vegetables are browned, 10 to 15 minutes.

To serve, tilt the pan to collect the sauce in one corner, then spoon it over the chicken and vegetables to make them glossy. Scatter over the scallions and serve directly from the pan. Serves 4.

From NYT Cooking

This recipe from NYT Cooking is healthy, hearty and delicious. Blanch the greens and cook the eggs in boiling water. Remove the greens and eggs but reserve the boiling water. Add the lentils and simmer until they are tender but not mushy. While the lentils are cooking, squeeze the water from the greens and transfer them to a large bowl. Peel and halve the eggs. Drain the lentils, rinse with cold water and stir in oregano, crushed red pepper flakes and salt. Drizzle oil and lemon juice over the greens and season. Divide lentils, greens, feta and eggs among bowls and serve. Cook’s note: I omitted the lemon wedges.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. Tre Stelle or Krinos feta cheese is free of additives.

Spinach and feta lentil bowls

Ingredients:

Salt

1 pound (454 g) bitter greens, such as kale, mustard greens or escarole, tough stems removed, leaves sliced 1 inch (2.54 cm) thick

4 large eggs

1 pound (454 g) mature spinach, stems removed, leaves sliced 1inch (2.54 cm) thick (or use baby spinach)

1½ cups (375 ml) green or black lentils

2 teaspoons (10 ml) dried oregano, plus more for serving

1 teaspoon (5 ml) crushed red pepper, plus more for serving

2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving

1 lemon, halved

6 to 8 ounces (170 to 227 g) feta

Preparation:

Bring a very large pot of salted water to a boil (the water should taste salty). Add the bitter greens and eggs and boil for 4 minutes, then add the spinach. Continue to cook until the greens are softened and dark green, 2 more minutes. Use a slotted spoon to transfer the greens and eggs to a fine-mesh sieve to cool and drain; reserve the boiling water.

To the boiling water, add the lentils. Reduce heat and simmer until tender but not mushy, 10 to 20 minutes. When the lentils are just about done, transfer the eggs to a cutting board. Squeeze and press the greens to remove excess water, then transfer them to a bowl and set aside.

Drain the lentils in the fine-mesh sieve. Rinse the lentils under cold water and shake to dry. Right in the sieve, stir the oregano and crushed red pepper into the lentils; add more salt and crushed red pepper until the lentils are punchy.

Add the olive oil to the greens and stir to combine. Squeeze half the lemon over the greens and stir to combine. Season to taste with salt. Quarter the remaining lemon half for serving and slice or crumble the feta. If eating right away, peel the eggs.

Divide the lentils, greens, feta, eggs and lemon wedges among 4 bowls or airtight containers. Drizzle with oil, oregano and crushed red pepper. Serve immediately or refrigerate in airtight containers for up to 4 days. Serves 4.

From NYT Cooking