Eye for a Recipe

I love sheet pan dinners. A protein, some veggies a nice sauce and dinner is ready. If you line the baking sheet with parchment or heavy-duty foil, you can even avoid washing it! This recipe from Canadian Living is quick, healthy and colourful. Make a quick vinaigrette with wine vinegar, mustard and shallots and toss some of it with green beans and cherry tomatoes. Place salmon on the lined baking sheet, surround it with the beans and tomatoes and bake until the fish is cooked through. Top with olives, capers and parsley and serve.

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

This is a great summer salad that is tasty and colourful. Boil green beans and peas until tender-crisp and then toss with radishes, avocado and an Asian-style dressing.

Avoiding Additives and Preservatives

Soy sauce usually contains sodium benzoate, so use tamari, which has alcohol as a preservative. I use Eden toasted sesame oil, Marukan rice vinegar and PC Old-Fashioned Dijon mustard.

This salad has both colour and crunch

Green bean and radish salad

Ingredients:

5 cups (1.18 L) green beans, trimmed

1 cup (250 ml) shelled fresh or frozen peas

2 tablespoons (30 ml) sodium-reduced soy sauce

2 teaspoons (10 ml) sesame oil

2 teaspoons (10 ml) seasoned rice vinegar

1 ½ teaspoon (7.5 ml) Dijon mustard

¾ teaspoon (3.75 ml) grated fresh ginger

4 radishes, thinly sliced

1 avocado, sliced

2 teaspoons (10 ml) sesame seeds, toasted

Preparation:

In saucepan of boiling salted water, cook green beans until tender-crisp, about 4 minutes; add peas during last 2 minutes of cooking. Drain green beans and peas. Place in bowl of ice water; chill for 10 minutes. Drain again and pat dry.

In small bowl, whisk together soy sauce, sesame oil, vinegar, mustard and ginger.

In serving bowl, combine green beans, peas, radishes and avocado. Drizzle with dressing, tossing to coat. Sprinkle with sesame seeds. Serves 4.

From Canadian Living

This lovely salad from Canadian Living features grilled steak and grilled green beans and radishes tossed in an herb-infused honey-mustard dressing. Be careful grilling the radishes and green beans, as they can easily fall through the grate! I omitted the soft-boiled eggs.

Avoiding Additives and Preservatives

Look for a mustard without preservatives; I use President’s Choice Dijon.

Mix ingredients for the dressing in a large bowl

Preheat the grill and toss the vegetables with oil

Grill the steak until it is medium-rare

Grill the beans and radishes carefully so they don't fall through the grate

French bistro steak salad

Ingredients:

Dressing

1 tablespoon (15 ml) grainy Dijon mustard

1 tablespoon (15 ml) cider vinegar

1 to 2 cloves garlic, minced

1 tablespoon (15 ml) finely chopped fresh tarragon or basil

1 ½ teaspoon (7.5 ml) chopped fresh thyme

1 teaspoon (5 ml) liquid honey

¼ teaspoon (1 ml) each salt and pepper

3 tablespoons (45 ml) extra-virgin olive oil

Salad

1 lb (450 g) beef flank marinating steak

1 teaspoon (5 ml) pepper

½ (2.5 ml) teaspoon salt

12 oz (350 g) green beans, trimmed

20 radishes, trimmed and halved

1 tablespoon (15 ml) olive oil

2 soft-cooked eggs, halved

Preparation:

Dressing: In large bowl, whisk together mustard, vinegar, garlic, tarragon, thyme, honey, salt and pepper; slowly drizzle in oil, whisking until blended. Set aside.

Salad: Rub steak all over with pepper and salt. Toss green beans and radishes with oil. Place steak on greased grill over medium-high heat; close lid and grill, turning once, until desired doneness, 10 to 12 minutes for medium-rare. Transfer steak to cutting board; let stand for 5 minutes before thinly slicing across grain.

Eggs: For perfect slightly soft–cooked eggs, using slotted spoon, gently place eggs in saucepan of boiling water. Boil for 6 minutes. Drain; transfer eggs to bowl of ice water to stop the cooking. Peel and cut in half.

While steak rests, place vegetables on greased grill over medium-high heat; close lid and grill, turning occasionally, until tender and lightly charred, about 5 minutes. Place in bowl with dressing; toss to coat.

Divide vegetables and steak among 4 plates; top each with egg half. Serves 4.

From Canadian Living

This salad from Chatelaine is supposed to serve four, but it was so good the two of us ate it all in one sitting. This is a great way to use up the green beans, cherry tomatoes and fresh oregano from your garden.

Avoiding Additives and Preservatives

Use a red wine vinegar with no sulfites added, such as Eden Organic brand. Look for shrimp and feta with no additives or preservatives.

Whisk dressing ingredients together in a large bowl

Cook the beans in boiling water until tender-crisp

Keep the cherry tomatoes whole if they are small

Cook the shrimp until pink, about 3 minutes

Toss everything together and enjoy!

Ingredients:

3 tbsp (45 ml) olive oil

2 tbsp (30 ml) red wine vinegar

1 tbsp (15 ml) chopped oregano

1 garlic clove, minced

2 cups (500 ml) trimmed green beans

12 oz (340 g) frozen peeled shrimp, thawed

4 cups (1 L) thinly sliced romaine lettuce

1 small red onion, thinly sliced

1 cup (250 ml) crumbled feta

1 cup (250 ml) cherry tomatoes, halved if large

Preparation:

Whisk oil with vinegar, oregano and garlic in a large bowl until combined. Season with fresh pepper.

Boil a pot of water. Add green beans and cook until tender crisp. Drain and rinse under cold water and pat dry. You can boil the shrimp in the same water or sauté them in a pan with oil. Cook until shrimp turns pink, about 3 min.

Add beans and shrimp to dressing, along with romaine and onion. Toss until coated. Add feta and tomatoes. Serves 2-4.

From Chatelaine