Eye for a Recipe

This tasty recipe from NYT Cooking tosses shredded cabbage with a citrus dressing and tops it with succulent grilled shrimp. Marinate the shrimp briefly in some of the dressing before grilling. Reserve more dressing and toss cabbage, mango, cilantro and scallions with the remaining dressing. Transfer to the slaw to a serving platter and top with shrimp. Drizzle the remaining dressing on top. Cook’s note: I omitted the mango.

Avoiding Additives and Preservatives

Use freshly squeezed orange and lime juice, pure honey and shrimp that has been preserved with salt.

Grilled shrimp with spicy slaw

Ingredients:

¼ cup (60 ml) freshly squeezed orange juice (from 1 orange)

3 tablespoons (45 ml) freshly squeezed lime juice (from 2 limes)

¼ cup (60 ml) neutral oil

2 tablespoons (30 ml) honey

2 tablespoons (30 ml) thinly sliced jalapeño (or more, to taste)

½ teaspoon (2.5 ml) kosher salt

1 pound (454 g) large (16 to 20 count) peeled and deveined shrimp

4 packed cups (1 L) thinly shredded green cabbage

1 mango (optional), peeled and julienned

1 cup (250 ml) chopped cilantro

2 thinly sliced scallions

Preparation:

Make the dressing: In a large bowl, whisk together the orange juice, lime juice, oil, honey, jalapeño and salt. Taste and add more jalapeño if you’d like more heat.

Add 2 tablespoons (30 ml) of the dressing to a medium bowl and toss with the shrimp; let the shrimp marinate while you heat a grill or grill pan over medium-high.

Reserve 2 tablespoons (30 ml) f the dressing from the large bowl, then add the cabbage, mango (if using), cilantro and scallions to the large bowl; toss to coat.

Grill the shrimp until lightly charred and cooked through, about 3 minutes per side.

Transfer the slaw to a serving platter. Set the shrimp on top and drizzle shrimp with the remaining 2 tablespoons (30 ml) of dressing; serve immediately. Serves 4.

From NYT Cooking

I had some leftover Easter ham in the freezer, so I used it to make this delicious soup from NYT Cooking. Cook the vegetables until softened and then add the broth, potatoes and ham. Simmer for about 15 minutes. Meanwhile, melt the butter and add flour and then milk. Whisk and heat until thickened. When the soup is finished simmering, add the milk mixture and heat through. Serve garnished with shredded cheese and chopped scallions.

Avoiding Additives and Preservatives

I used Better Than Bouillon chicken paste for the stock and Free From ham. Check the cheese to make sure it does not contain colour.

Cheesy ham and potato soup

Ingredients

2 tablespoons (30 ml) extra-virgin olive oil

½ white or yellow onion, diced

2 stalks celery, diced

1 medium carrot, diced

1 garlic clove, minced

Salt and freshly ground black pepper

4 cups (1L) chicken broth

1½ pounds (680 g) russet potatoes, peeled and cut into 1-inch (2.5-cm) cubes (about 4 cups/1L)

1½ to 1¾ cups (375 to 437 g) diced cooked ham

5 tablespoons (75 ml) unsalted butter

¼ cup (60 ml) all-purpose flour

2 cups (500 ml) whole milk

Shredded cheddar, for serving

Chopped scallions, for serving

Preparation:

Heat the olive oil in a large pot or Dutch oven over medium. Add the onion, celery, carrot, garlic and 1 teaspoon (5 ml) each salt and pepper and cook, stirring, for 2 to 3 minutes, until the onion is just softened and everything is fragrant.

Adjust the heat to medium-high, then add the broth, potatoes and ham to the pot and cover to bring to a boil. Reduce heat and simmer, covered, until potatoes are soft when pierced with a fork, 10 to 15 minutes.

Meanwhile, in a small saucepan over medium heat, melt the butter. Add the flour and whisk until light brown and fragrant, about 1 minute. Add milk and continue to whisk until thickened, making sure no lumps form, 4 to 5 minutes more.

Add the milk mixture to the pot. Stir until incorporated and the soup is fully warmed through and creamy, about 3 minutes. Taste and season with salt and pepper as needed. Serve warm, topped with shredded Cheddar and chopped scallions. Soup can be refrigerated for up to 5 days. Serves 6-8.

From NYT Cooking

This delicious pasta recipe from NYT Cooking is ready in about 30 minutes. Cook the pasta and drain, reserving some of the pasta water. Meanwhile, cook the bacon until crisp and set aside. Cook the tomatoes until they begin to break down. Return half the bacon to the pan and add the cooked pasta, arugula and cheese to the tomatoes, adding pasta water if needed. Serve garnished with the rest of the bacon and more cheese

Avoiding Additives and Preservatives

I use Free From bacon, which is additive-free. Genuine Pecorino Romano does not contain preservatives or colour.

BLT pasta

Ingredients:

1 pound (454 g) pasta, such as penne or rigatoni

8 ounces (227 g) bacon, diced into ½ -inch (1.25-cm) pieces

1 pound (454 g) cherry tomatoes, halved

Kosher salt (such as Diamond Crystal) and black pepper

5 ounces (142 g) baby arugula

½ cup (125 ml) grated Pecorino Romano, plus more for serving

Flaky salt, for serving (optional)

Preparation:

Bring a large pot of well-salted water to a boil. Add pasta and cook until it is just under al dente, 1 minute less than package directions. Reserve 1 cup (250 ml) of the pasta cooking water and drain the pasta.

Meanwhile, make the sauce: Place the bacon in a large skillet and cook over medium-low heat until crisp, stirring occasionally to make sure it does not burn, about 8 minutes. Remove with a slotted spoon and set aside on a plate lined with paper towels. Turn heat to medium and add the tomatoes to the skillet, tossing them to coat in the bacon fat. Season with salt and pepper. As the moisture from the tomatoes releases, scrape any browned bits that have accumulated at the bottom of the pan (add a bit of pasta water if you need to) and continue to cook until the tomatoes begin to fall apart, about 5 to 7 minutes more. Add half of the cooked bacon back to the skillet and toss to combine.

Increase the heat to medium-high and add the pasta directly to the skillet, tossing to coat with the sauce. Add the arugula and ¼ cup (60 ml) of the pasta water and carefully toss (you’ll have a very full pan) until the arugula wilts. Add the cheese and another ¼ cup (60 ml) pasta water and toss together until the cheese emulsifies and the pasta is glossy with sauce. If needed, add another ¼ cup (60 ml) pasta water to loosen the sauce.

Serve in bowls and top with remaining bacon. Pass the grated Pecorino Romano at the table and season with flaky salt, if desired. Serves 4.

From NYT Cooking

This one-pot meal from NYT Cooking combines onion, savoury spices and chicken with fragrant basmati rice. Cook the onions and spices until the onions are deep brown. Add the chicken, stock and rice, bring to a boil, cover, reduce heat and simmer for 12 minutes or until the rice has absorbed the liquid. Remove from heat, let stand for 12 minutes and fluff with a fork. Serve garnished with dried apricots, almonds and cilantro. Cook’s note: I omitted the almonds.

Avoiding Additives and Preservatives

Use butter that contains only cream or milk, no colour. Check the spices and dried apricots to make sure they don’t contain colour, preservatives or anti-caking agents. I used Better Than Bouillon chicken paste for the stock.

Weeknight fancy chicken and rice

Ingredients:

¼ cup (60 ml) ghee (or use unsalted butter)

1 large yellow onion, peeled, halved and thinly sliced

6 green cardamom pods, crushed

3 whole star anise

1 ¼ teaspoons (6.25 ml) kosher salt, divided

6 garlic cloves, finely chopped

1 ½ teaspoons (7.5 ml) turmeric powder

1 pound (454 g) boneless, skinless chicken breasts, cut into ¾ -inch (2-cm) pieces

2 ¼ cups (562.5 ml) low-sodium chicken stock

1 ½ cups (375 ml) basmati rice

¼ cup (60 ml) chopped dried apricots

¼ cup (60 ml) sliced raw almonds, toasted

¼ cup (60 ml) chopped cilantro leaves

Preparation:

In a medium saucepan with a lid, melt ghee over medium-high heat. Add onions, cardamom, star anise and ¼ teaspoon (1.25 ml) salt. Cook, stirring frequently, until onions are soft and a very deep golden brown, about 15 minutes, lowering heat if necessary to keep from burning them. Add garlic and turmeric; cook and stir for 1 to 2 minutes, or until very fragrant. Add chicken and cook for 4 minutes, stirring to coat chicken with the onion mixture.

Add stock and remaining salt, increase the heat and bring to a boil. Add rice, stir and cover. Reduce heat to low and simmer until the rice has absorbed liquid, about 12 minutes. Remove from heat and let stand, covered, for 12 minutes. Remove lid and fluff rice with a fork.

Transfer chicken and rice to a bowl, taking care to remove and discard cardamom pods and star anise. Garnish with apricots, almonds and cilantro. Serve at once. Serves 4-6.

From NYT Cooking

This lovely spring meal from NYT Cooking combines succulent salmon or trout with sautéed radishes and peas. While the fish is roasting, sauté radishes in butter and oil. Then add water, peas, capers, miso and mustard and cook until the peas are tender. Add more butter, season and stir in fresh dill.

Avoiding Additives and Preservatives

Use butter without colour or preservatives. Green Giant frozen peas, Unico capers, Smart Miso white miso and President’s Choice Old-Fashioned Dijon Mustard are all free of additives.

Roasted fish with peas and radishes

Ingredients:

4 (6-ounce/170 g) skin-on salmon or trout fillets

¼ cup (60 ml) extra-virgin olive oil

Kosher salt and black pepper

3 tablespoons (45 ml) unsalted butter

2 bunches radishes, halved

1 ½ cups (375 ml) fresh or frozen peas (no need to thaw)

2 tablespoons (30 ml) drained capers

1 tablespoon (15 ml) white miso

1 teaspoon (5 ml) Dijon mustard

¼ cup (60 ml) chopped dill or parsley

Preparation:

Heat oven to 425 degrees F (218 degrees C). On a rimmed baking sheet, coat salmon with 2 tablespoons (30 ml) oil, season lightly with salt and pepper and arrange skin-side up. Roast until fish is just opaque throughout and cooked to medium, 8 to 10 minutes.

Meanwhile, in a large nonstick skillet, melt 1 tablespoon (15 ml) butter in remaining 2 tablespoons (30 ml) oil over medium-high. Add halved radishes, season with salt and pepper and cook, stirring occasionally, until golden and slightly softened, about 8 minutes. Add 1 cup water, the peas, capers, miso and mustard, and cook, stirring to dissolve the miso and mustard, until peas are tender, 3 to 4 minutes.

Add remaining 2 tablespoons butter and simmer until a light sauce forms, about 2 minutes. Season with salt and pepper and stir in dill.

Divide vegetables among plates or shallow bowls and top with salmon. Spoon pan sauce on top and serve warm. Serves 4.

From NYT Cooking

This sheet-pan recipe from Food and Wine combines succulent chicken thighs with roasted potatoes and broccolini. Marinate the chicken in a yogurt-lemon-spice mixture. When ready to cook, toss potatoes and broccolini in olive oil, salt and pepper and arrange on a baking sheet. Remove the chicken from the marinade and place on a second baking sheet. Roast the chicken and potatoes for 25 minutes. Remove the potatoes from the oven, flip and add the broccolini to the baking sheet. Return to the oven and cook for another 12-15 minutes or until the chicken is cooked through and the veggies are tender. Cook’s note: I did not use the lemon slices.

Avoiding Additives and Preservatives

I used President’s Choice organic yogurt and Old-Fashioned Dijon Mustard. Use freshly squeezed lemon juice and check the dried spices to make sure they don’t contain colour or anti-caking agents.

Roast potatoes and broccolini on a separate baking sheet

Yogurt-marinated chicken thighs with potatoes and broccolini

Ingredients:

¾ cup (187.5 ml) plain whole-milk strained (Greek-style) yogurt2 tablespoons (30 ml) fresh lemon juice

2 garlic cloves, grated

1 teaspoon (5 ml) coarse-ground Dijon mustard

1 teaspoon (5 ml) paprika

¾ teaspoon (3.75 ml) ground coriander

5 tablespoons (75 ml) extra-virgin olive oil, divided

3 ½ teaspoons (17.5 ml) kosher salt, divided

1 ½ teaspoons (7.5 ml) black pepper, divided

3 pounds (1.36 kg) bone-in, skin-on chicken thighs (about 8 small thighs)

1 pound (454 g) baby gold potatoes, halved

1 (8-ounce/227 g) bunch broccolini, trimmed

2 lemons, halved crosswise

Preparation:

Whisk together yogurt, lemon juice, garlic, mustard, paprika, coriander, 2 tablespoons (30 ml) oil, 2 teaspoons (10 ml) salt, and 1 teaspoon (5 ml) pepper in a large bowl until smooth. Add chicken thighs; toss to coat, rubbing yogurt mixture evenly over chicken. Cover and refrigerate for at least 30 minutes or up to 4 hours.

Preheat oven to 425°F (218°C) with racks in the upper and lower third positions. Toss potatoes and broccolini with remaining 3 tablespoons olive oil, remaining 1 ½ teaspoons (7.5 ml) salt, and remaining ½ teaspoon (2.5 ml) pepper in a large bowl until evenly coated. Arrange potatoes, cut sides down, in a single layer on a large rimmed baking sheet; set broccolini in bowl aside. Remove chicken thighs from marinade; place chicken, skin side up, on a second large rimmed baking sheet; discard marinade. Arrange lemon halves, cut sides down, around chicken.

Place baking sheet with chicken on upper rack and baking sheet with potatoes on lower rack of oven; roast for 25 minutes. Remove potatoes from oven, and flip using a thin metal spatula; arrange broccolini on baking sheet with potatoes. Return to oven; continue roasting until potatoes and broccolini are tender and a thermometer inserted into thickest portion of chicken registers 165°F (73.8°C), 12 to 15 minutes.

Skim off fat from chicken pan juices and discard. Drizzle pan juices over chicken and vegetables. Serve hot. Serves 4.

From Food and Wine

This tasty dish from NYT Cooking can be on the table in less than 30 minutes. Marinate shrimp briefly in a honey-garlic marinade (reserving some for later) and then cook the shrimp a few minutes on each side. Add the reserved marinade to the cooked shrimp, cook until the sauce thickens slightly, sprinkle with scallions and serve.

Avoiding Additives and Preservatives

I used thawed President’s Choice frozen shrimp, which do not contain additives. Use pure honey and tamari instead of soy sauce.

Honey garlic shrimp

Ingredients:

1 pound (454 g) extra-large or jumbo shrimp, peeled and deveined (tails on or off)

1/3 cup (83 ml) honey

3 tablespoons (45 ml) soy sauce

1 tablespoon (15 ml) minced garlic (from 2 large cloves)

½ teaspoon (2.5 ml) grated fresh ginger

1/8 teaspoon (0.6 ml) crushed red pepper, plus more to taste

¼ teaspoon (1.25) cornstarch

1 tablespoon (15 ml) extra-virgin olive oil or vegetable oil

Thinly sliced scallions, for serving

Preparation:

Place the shrimp in a large bowl.

In a small bowl, combine the honey, soy sauce, garlic, ginger and crushed red pepper; whisk until smooth. Pour 3 tablespoons (45 ml) of the marinade over the shrimp and toss to coat. Marinate for at least 15 minutes at room temperature, or up to 1 hour in the fridge.

While the shrimp marinate, combine the cornstarch with the remaining marinade and set aside.

Lift the shrimp from the marinade to paper towels and pat dry; discard any marinade remaining in the bowl.

Heat a large (12-inch/30-cm) skillet over medium-high. (A cast-iron skillet will help the shrimp brown more deeply than a nonstick skillet.) Add the oil, swirling to coat the pan, then arrange the shrimp in the skillet in one layer. Cook for 2 minutes, until lightly browned on the bottom, then flip the shrimp and cook for 1 more minute.

Add the reserved marinade to the skillet and cook for 1 to 2 minutes, until the pan sauce thickens. (If your shrimp are on the smaller side and already cooked through before it’s time to add the sauce, transfer them to the serving dish and reduce the sauce on its own. Pour the sauce over the cooked shrimp.)

Transfer the shrimp and sauce to a serving dish, sprinkle with scallions and serve. Serves 4.

From NYT Cooking

This quick and tasty recipe from NYT Cooking substitutes fish for chicken in the traditional Marbella recipe. Thinly slice lemons and place the slices on a baking sheet. Top the slices with the fish fillets. Mix lemon juice (or red wine vinegar), oil, garlic and oregano in a small bowl. Drizzle the mixture over the fish and top with olives and capers. Bake the fish until cooked through and serve with the olives and capers. Cook’s note: I omitted the parsley.

Avoiding Additives and Preservatives

Check the dried oregano to make sure it does not contain colour or anti-caking agents. You could also use a tablespoon of chopped fresh oregano. I used President’s Choice garlic-stuffed olives and Unico capers; both are additive-free.

Place fish on top of lemon slices and top with dressing, olives and capers

Fish Marbella

Ingredients:

2 whole lemons

4 whitefish fillets, such as cod, lake whitefish, haddock or halibut

Canola, olive or other vegetable oil, for cooking

1 small garlic clove, finely crushed

¼ tsp (1.25 ml) dried oregano

½ cup (125 ml) pitted green olives

2 tbsp (30 ml) capers

Salt and freshly ground black pepper, to taste

Chopped flat-leaf parsley (optional)

Preparation:

Preheat the oven to 425 F (218 C).

Thinly slice the lemons, leaving about a quarter at one end. Spread the slices on a parchment-lined sheet and lie your fish fillets overtop.

Squeeze the juice from the reserved ends into a small bowl (alternatively, to make it more Marbella-ish, use a splash of red-wine vinegar) and add about twice as much canola, olive or other vegetable oil and the garlic and oregano. Drizzle over the fish and scatter with olives and capers, and season with salt and pepper.

Bake for about 10 minutes for thin fillets such as cod, plus an extra five or so if you have a thicker piece of fish, such as halibut, until it turns opaque and the edge begins to flake with a fork. Serves 4.

From NYT Cooking

If you are planning a special dinner for two, try this steak au poivre from NYT Cooking. Crush peppercorns and dredge the steak in them. Sear the steak on both sides and finish cooking in the oven. Set the steak aside to rest. In the same skillet, cook the shallot, add the cognac, reduce the sauce and then add the stock. When the sauce has thickened, remove from heat, add the butter and cream and season. Slice the steak and serve with the sauce.

Avoiding Additives and Preservatives

I used Better Than Bouillon chicken paste for the stock and butter that did not contain colour.

Sear the steak on both sides before finishing in the oven

Add shallot, Cognac and stock to skillet

Add butter and cream

Drizzle sauce on steak slices and serve

Ingredients:

1 large (1½-inch/3.8-cm thick) boneless rib-eye (or strip) steak

3 scant tablespoons (45 ml) whole black peppercorns

Kosher salt (such as Diamond Crystal)

2 tablespoons (30 ml) canola or vegetable oil

3 tablespoons (45 ml) minced shallot (ideally as finely minced as possible)

¼ cup (60 ml) Cognac or brandy

¾ cup (180 m) chicken stock

2 tablespoons (30 ml) unsalted butter, at room temperature

1 to 2 tablespoons (15 to 30 ml) heavy cream (optional)

Preparation:

Remove the meat from the fridge and let sit for 20 minutes.

Prepare your peppercorns: Set your peppercorns on a cutting board and, little by little, using the flat side of a large chef’s knife, press a small cluster of peppercorns until they’re crushed. You can also crush the peppercorns in a mortar and pestle. Transfer to a pie dish or similar vessel.

Lightly season both sides of the meat with about ¾ teaspoon (3.75 ml) salt total. Be conservative, as you’ll be preparing a pan sauce from the meat drippings later, and you can always add salt then. Dredge the meat in the peppercorns, coating both sides.

Heat the oven to 425 degrees F (218 C), then heat the oil in a large cast-iron skillet over medium-high. Once the oil is rippling hot — it should sputter if you flick a peppercorn into it — place the meat in the pan and brown on both flat sides, about 4 minutes per side. If you have a sizable fat cap — a thick layer of white, chewy fat — on either of the smaller sides, sear them off until browned, 30 seconds to 1 minute per side. If possible, take the temperature of your meat before adding it to the oven, so you have a sense of how long it’ll need to cook.

Transfer the pan to the oven and cook to desired doneness, about 3 minutes for medium-rare (the temperature should be about 132 degrees F/55 degrees C). Remove the pan from the oven and transfer the meat to a cutting board to rest.

Add the shallot to the skillet and cook over medium-high until softened, stirring frequently, about 1 minute. Turn off the burner, then pull the hot skillet off the heat. Add the Cognac. If the reaction between the heat and alcohol produces a flame, don’t panic! It will subside in a minute.

Return to the stovetop, stir to deglaze and cook over medium-high 1 to 2 minutes, until the liquid evaporates. Add the stock and cook until thickened and saucy, 6 to 8 minutes.

When the sauce is almost done reducing, slice the steak crosswise into ½-inch (1.25-cm) slices.

Once the sauce has reduced until thick enough to coat a spoon, pull it off the heat. Whisk in the butter, then the heavy cream (if using) and season with salt and pepper. Drizzle the sauce on a serving plate and transfer the steak on top. Serve immediately. Serves 2.

From NYT Cooking

This recipe from NYT Cooking tops a delicious bean-tomato dish with arugula dressed in a lemony vinaigrette and tossed with bread crumbs. Season the panko and toast it for a few minutes. Set aside, wipe out the skillet and cook the onion, garlic and red pepper flakes. Add tomato paste, beans, cream, sun-dried tomatoes and water and simmer for a few minutes. Add cheese and season. While the beans simmer, toss the arugula with the vinaigrette, panko and cheese. Serve the beans topped with the dressed arugula.

Avoiding Additives and Preservatives

Most brands of panko are additive-free. Check the red pepper flakes and cheese to make sure they don’t contain colour or anti-caking agents. I used No Name tomato paste and Savor sun-dried tomatoes, which are additive-free. Blue Menu beans are additive-free, or you could soak and cook 1 cup of dried beans.

Creamy, spicy tomato beans with greens

Ingredients:

6 tablespoons (90 ml) olive oil

2/3 cup (165 ml) panko bread crumbs

Salt and black pepper

1 medium yellow onion, minced

4 garlic cloves, minced

½ teaspoon (2.5 ml) crushed red pepper

1/3 cup (82.5 ml) tomato paste

2 (14-ounce/414-ml) cans cannellini beans or other creamy white beans, rinsed

1 cup (250 ml) heavy cream

½ cup (125 ml) chopped jarred sun-dried tomatoes in oil

2/3 cup (165 ml) finely grated Pecorino or Parmesan

4 packed cups (1L) baby arugula

2 teaspoons (10 ml) finely grated lemon zest plus 4 teaspoons (20 ml) juice (from 1 lemon)

Toasted bread (optional), for serving

Preparation:

In a medium skillet, heat 2 tablespoons (30 ml) olive oil over medium. Stir in the panko, season with salt and pepper, and cook, stirring frequently and shaking the pan, until toasted and golden, about 3 minutes. Transfer seasoned panko to a paper-towel lined plate, then wipe out the skillet.

Add another 2 tablespoons (30 ml) olive oil to the skillet and heat over medium. Add the onion, garlic and crushed red pepper, season with salt and pepper, and cook, stirring frequently, until softened, about 4 minutes.

Add the tomato paste and stir until darkened and mixture is combined, about 3 minutes.

Stir in beans, heavy cream, sun-dried tomatoes and 1/3 cup (82.5 ml) water, and simmer, stirring occasionally, until flavours meld, about 5 minutes. Stir in half the cheese, then season to taste with salt and pepper.

In a medium bowl, toss the arugula with the seasoned panko, lemon zest and juice, plus the remaining 1/3 cup (82.5 ml) cheese and 2 tablespoons (30 ml) olive oil; season with salt and pepper. Pile the greens at the centre of the bean mixture. Serve with toasted bread, if desired. Serves 4.

From NYT Cooking