Entries tagged with “Ina Garten”.


This delicious recipe from Ina Garten is a company-worthy dinner. Marinate lamb chops in a mint-spice-lemon-yogurt sauce and then grill on the barbecue or on a stovetop grill pan. Serve with couscous tossed with toasted pine nuts and fresh mint.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. I used Astro Original Balkan-Style yogurt and Simply Natural organic sriracha. Make sure the butter you use does not contain colour. I used Imagine organic chicken stock. Check the label on the pine nuts to make sure no preservatives have been added.

Marinate the lamb before grilling

Grill lamb until rare or medium-rare

Serve lamb with couscous

Ingredients:

Lamb

6 large garlic cloves

1/3 cup (82.5 ml) julienned fresh mint leaves

1 ½ tablespoons (22.5 ml) ground turmeric

1 tablespoon (15 ml) whole coriander seeds

1 tablespoon (15 ml) ground cumin

1 tablespoon (15 ml) grated lemon zest (2 lemons)

Kosher salt

5 tablespoons (75 ml) good olive oil, plus extra for the grill

3 racks of lamb (6 to 7 ribs each), cut into chops

1 ½ cups (375 ml) plain whole-milk Greek yogurt

1 ½ teaspoons (7.5 ml) Sriracha

3 tablespoons (45 ml) freshly squeezed lemon juice

Couscous with pine nuts and mint

2 tablespoons (30 ml) good olive oil

1 tablespoon (15 ml) unsalted butter

1 cup (250 ml) chopped yellow onion

3 cups (750 ml) chicken stock, preferably homemade

1 ½ cups (375 ml) couscous

Kosher salt and freshly ground black pepper

½ cup (125 ml) julienned fresh mint leaves, loosely packed

1/3 cup (82.5 ml) pine nuts, toasted

Preparation:

Lamb

Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 ½ (12.5 ml) teaspoons salt in the bowl of a food processor fitted with the steel blade and process until finely ground. Add the olive oil and pulse to combine.

Place the chops in one or two non-metal dishes large enough to hold them in one layer. Spread the garlic and herb mixture evenly on both sides. In a small bowl, whisk together the yogurt, Sriracha, and lemon juice, and spread it evenly on the lamb chops. Cover, refrigerate, and allow to marinate for 6 to 24 hours.

Prepare a charcoal grill with hot coals and oil the cooking grate. Sprinkle the lamb with salt and grill 5 to 6 inches above the coals, first with the yogurt side up (marinade and all) for 4 to 5 minutes, then turn and grill for 3 to 4 minutes, until medium rare. Transfer to a clean plate, cover the plate tightly with aluminum foil, and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the couscous. Serves 6.

Couscous

Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon (5 ml) salt, and ½ teaspoon (1.25 ml) pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon (5 ml) salt, depending on the saltiness of the stock, and ½ teaspoon pepper. Serve hot. Serves 6.

From Ina Garten’s Cooking for Jeffrey

Ribollita, which means “reboiled” is a hearty Tuscan soup traditionally made from leftover vegetables and stale bread. This version from Ina Garten—which contains beans, pancetta, onion, carrots, celery, garlic, tomatoes, savoy cabbage, kale, basil, chicken stock and bread—is a perfect supper on a cold winter night. Soak and cook the beans (or use canned) and set aside. Cook the pancetta and vegetables. Puree half the beans and add them and the whole beans to the pot. Add water and simmer for about 20 minutes. Add the cubed bread and simmer for another 10 minutes before serving, topped with Parmesan cheese and a drizzle of olive oil.

Avoiding Additives and Preservatives

Use dried beans or Blue Menu canned white beans. Look for pancetta preserved with celery salt instead of nitrites. Check the red pepper flakes to make sure they don’t contain colour. Unico or Blue Menu canned tomatoes are additive free. I use Imagine organic chicken stock and Ace Bakery bread. Genuine Parmesan is additive- and colour-free—look for the name stamped on the rind.

Serve ribollita topped with grated Parmesan and a drizzle of olive oil

Ingredients:

½ pound (226 g) dried white beans, such as Great Northern or cannellini

Kosher salt

¼ cup (60 ml) good olive oil, plus extra for serving

¼ pound (113 g) large diced pancetta or smoked bacon

2 cups (500 ml) chopped yellow onions (2 onions)

1 cup (250 ml) chopped carrots (3 carrots)

1 cup (250 ml) chopped celery (3 stalks)

3 tablespoons (45 ml) minced garlic (6 cloves)

1 teaspoon (5 ml) freshly ground black pepper

¼ (1.25 ml) teaspoon crushed red pepper flakes

1 (28-ounce/796 ml) can Italian plum tomatoes in puree, chopped

4 cups (1 L) coarsely chopped or shredded savoy cabbage, optional

4 cups (1 L) coarsely chopped kale

½ cup (125 ml) chopped fresh basil leaves

6 cups (1.5 L) chicken stock, preferably homemade

4 cups (1 L) sourdough bread cubes, crusts removed

½ cup (125 ml) freshly grated Parmesan, for serving

Preparation:

In a large bowl, cover the dried beans with cold water by 1 inch (2.54 cm) and cover with plastic wrap. Allow to soak overnight in the refrigerator.

Drain the beans and place them in a large pot with 8 cups (2 L) of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon (5 ml) of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.

Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon (15 ml) of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, if using, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.

Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups (2 L). Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.

Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil. Serves 8.

From Ina Garten’s Barefoot Contessa at Home

This recipe from Ina Garten’s latest cookbook, Modern Comfort Food, would be perfect for a casual dinner party. Dredge skin-on, boneless chicken breasts in flour and pan-fry briefly before cooking them for 10 minutes in the oven. Return the pan to the stovetop, add butter and cook until the chicken is done. Serve with lemon orzo with feta cheese. Cook’s note: I did not use dill for the orzo.

Avoiding Additives and Preservatives

Use butter that contains only cream and fresh lemon juice. Tre Stelle feta is additive-free.

Finish cooking the chicken in butter after removing from the oven

Crispy chicken with lemon orzo

Ingredients:

Crispy chicken

2/3 cup (165 ml) all-purpose flour

Kosher salt and freshly ground black pepper

4 boneless chicken breasts, skin-on (about 8 ounces/226 g each)

¼ cup (60 ml) canola oil

9 tablespoons (136 ml) unsalted butter, divided

2 tablespoons (30 ml) minced fresh parsley

1 lemon, cut into 8 wedges

Lemon orzo with feta

Kosher salt and freshly ground black pepper

1 cup (250 ml) orzo

2 teaspoons (10 ml) grated lemon zest

2 tablespoons (30 ml) freshly squeezed lemon juice

2 tablespoons (30 ml) good olive oil

1 tablespoon (15 ml) minced fresh dill

1 cup (250 ml) small-diced feta, preferably Greek (4 ounces/113 g)

Preparation:

Lemon orzo with feta

In a large saucepan, bring 2 quarts (2 L) of water to a boil. Add 2 teaspoons (10 ml) salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.

Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons (10 ml) salt, and 1 teaspoon (5 ml) pepper. Fold in the feta and serve hot.

Crispy chicken

Heat the oven to 450°F (232°C).

Combine the flour, 2 teaspoons (10 ml) salt, and 1 teaspoon (5 ml) pepper in a shallow bowl. Remove the tenders on the underside of the chicken breasts and save for another use. (This makes the chicken breasts an even thickness so they cook evenly.) Heat the canola oil and 4 tablespoons (60 ml) of the butter together in a large (12-inch/30-cm) cast-iron skillet over medium heat until the butter has melted and begins to sizzle.

Dredge the chicken in the flour mixture and shake off any excess. Place the chicken, skin side down, in the skillet and cook over medium heat without moving for 12 minutes. With the chicken still skin side down, place the skillet in the oven and roast for 10 minutes. Return the skillet to the stovetop over medium heat (careful; the handle will be hot!). Turn the chicken skin side up, add the remaining 5 tablespoons (75 ml) of butter, and continue cooking for 3 to 5 minutes, until the butter is a nutty brown color and the chicken breasts are just cooked through. Off the heat, sprinkle on the parsley.

Divide the lemon orzo with feta among four dinner plates. Transfer the chicken to a cutting board and slice each breast crosswise in thick slices. Arrange one breast on each plate with the orzo. Spoon a few tablespoons of the brown butter over each chicken breast, squeeze on some lemon, and sprinkle with salt. Serve hot with a fresh wedge of lemon on each plate. Serves 4.

From Modern Comfort Food by Ina Garten

This recipe from Ina Garten consistently wins online debates about the best lasagne recipe. It does so for a couple of reasons: first, it uses turkey sausage, which makes for a lighter dish and second, you soak the noodles in hot water, avoiding the need to boil them. This recipe takes a while to make and assemble, but the results are excellent. Cook’s note: I couldn’t find turkey sausage, so I used a hot Italian pork sausage and it worked well. I also used cream cheese instead of goat cheese.

Avoiding Additives and Preservatives

Look for an all-natural sausage, such as Free From brand. I used Unico tomatoes, No Name tomato paste, Tre Stelle ricotta, Arla organic cream cheese and No Name mozzarella. Genuine Parmesan (look for the name on the rind) is always additive-free.

Brown the onion and sausage

Add tomatoes, tomato paste, herbs and spices and simmer until thickened

The sauce layer

The pasta layer

Mozzarella and ricotta layers

Top with sauce and Parmesan and bake for 30 minutes

The lasagne is done when the sauce is bubbling and the top has browned

Ina Garten's turkey lasagne

Ingredients:

2 tablespoons (30 ml) olive oil

1 cup (250 ml) chopped yellow onion (1 onion)

2 garlic cloves, minced

1 ½ pounds (680 g) sweet Italian turkey sausage, casings removed

One 28-ounce (793 g) can crushed tomatoes in tomato puree

One 6-ounce (170 g) can tomato paste

¼ cup (60 ml) chopped fresh flat-leaf parsley, divided

½ cup (125 ml) chopped fresh basil leaves

2 teaspoons (10 ml) kosher salt

¾ teaspoon (3.75 ml) freshly ground black pepper

½ pound (226 g) lasagna noodles

15 ounces (425 g) ricotta cheese

3 to 4 ounces (85 to 113 g) creamy goat cheese, crumbled

1 cup (250 g) grated Parmesan, plus ¼ (60 ml) cup for sprinkling

1 extra-large egg, lightly beaten

1 pound (454 g) fresh mozzarella, thinly sliced

Preparation:

Preheat the oven to 400 degrees F (204 C).

Heat the olive oil in a large (10- to 12-inch/25- to 30-cm) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons (30 ml) of the parsley, the basil, 1 ½ teaspoons (7.5 ml) of the salt, and ½ teaspoon (2.5 ml) pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.

In a medium bowl, combine the ricotta, goat cheese, 1 cup (250 ml) of Parmesan, the egg, the remaining 2 tablespoons (30 ml) of parsley, remaining ½ teaspoon (2.5 ml) salt, and ¼ teaspoon (1.25 ml) pepper. Set aside.

Ladle 1/3 of the sauce into a 9- by 12- by 2-inch (22- by 30- by 5-cm) rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with ¼ cup (60 ml) of Parmesan. Bake for 30 minutes, until the sauce is bubbling. Serves 8.

From Ina Garten

If you’re looking for a hearty lunch after bringing home the perfect holiday tree, look no further than this delicious soup from Modern Comfort Food by Ina Garten. It has all the flavours of a savoury chicken pot pie in a hearty soup — comfort in a bowl. The recipe calls for puff pastry croutons; I didn’t make them and the soup was still fantastic. I omitted the sherry and used fresh instead of frozen pearl onions. Adding a Parmesan cheese rind adds terrific flavour – I keep them in the freezer and use to enhance soups and tomato sauce.

Avoiding Additives and Preservatives

Sherry often contains sulfites. I used Imagine Organic chicken stock. Genuine Parmesan cheese is additive-free.

Chicken pot pie soup

Ingredients:

Soup

3 chicken breasts, skin on, bone in (2½-3 lb/1.13-1.36 kg total)

Olive oil

4 tsp (20 ml) kosher salt, plus more to taste

1½ tsp (7.5 ml) freshly ground black pepper, plus more to taste

6 tbsp (90 ml) unsalted butter

5 cups (1.25 L) chopped leeks, white and green parts (3)

4 cups (1 L) chopped fennel, tops and cores removed (2 bulbs)

3 cups (½-inch/1.25-cm) diced carrots (5 medium)

1 tbsp (15 ml) minced garlic (3 cloves)

1 tbsp (15 ml) chopped fresh tarragon

¼ cup (60 ml) cornstarch

¾ cup (185 ml) cream sherry, divided

7 cups (1.75 L) chicken stock, preferably homemade

1 (2 x 3-inch/5 x 7.6-cm) Italian Parmesan cheese rind

1 (10-oz/285 g) box frozen peas

1 cup (250 ml) frozen whole pearl onions

¼ cup (60 ml) minced fresh parsley

Puff pastry croutons

½ (17.3-oz/490 g) pkg frozen puff pastry, thawed

Flour, for dusting

1 extra-large egg, beaten

1 tbsp (15 ml) heavy cream

Kosher salt and freshly ground black pepper, to taste

Preparation:

Puff pastry croutons

Preheat oven to 400°F (204°C). Line a sheet pan with parchment paper. Lightly dust a board and rolling pin with all-purpose flour. Unfold puff pastry. Lightly dust with flour and lightly roll to smooth out folds. Use star-shaped or fluted round cookie cutters to cut out 12 stars or rounds; place on prepared pan. Combine and cream; brush over tops of stars or rounds. Sprinkle with salt and pepper. Bake 8–10 minutes or until puffed and golden brown.

Soup

Preheat oven to 350°F (175°C).

Place chicken, skin side up, on a sheet pan. Rub with oil; season generously with salt and pepper. Roast 35 minutes or until a meat thermometer registers 130°–140°F (54°-60°C). Set aside until cool enough to handle. Remove and discard skin and bones. Cut chicken into a 1-inch (2.54-cm) dice; set aside.

Meanwhile, melt butter in a medium heavy-bottomed pot or Dutch oven over medium.

Add leeks, fennel and carrots; sauté over medium-high 10 minutes or until leeks are tender but not browned. Stir in garlic and tarragon; sauté 1 minute. Sprinkle with flour; cook, stirring constantly, 2 minutes. Add ½ cup (125 ml) sherry, stock, 4 tsp (20 ml) salt, 1½ tsp (7.5 ml) pepper and Parmesan rind. Bring to a boil, reduce heat and simmer, partially covered, 20 minutes.

Add chicken, peas and onions. Simmer, uncovered, 5 minutes. Off the heat, remove Parmesan rind; add remaining ¼ cup (60 ml) sherry and parsley. Serve hot in large shallow bowls topped with 2 puff pastry croutons. Serves 6.

From Modern Comfort Food by Ina Garten

These chicken enchiladas from Ina Garten’s Modern Comfort Food take some time to make, but the results are worth it. While you roast the chicken breasts, make the enchilada sauce. Sauté the onion and pepper and then add the cooked and shredded chicken and black beans. Assemble the enchiladas, top with cheese and bake for about 35 minutes. You can assemble this dish and keep in the fridge for up to a day before baking — just add about 10 minutes to the baking time.

Avoiding Additives and Preservatives

Make sure the dried spices don’t contain colour or anti-caking agents. I used Imagine Organic stock and Blue Menu tomatoes and black beans. I used PC Original flour tortillas, President’s Choice goat cheese, No Name sour cream and PC Canadian cheddar.

Make the sauce

Combine onion, pepper, shredded chicken and beans

Assemble enchiladas

Place assembled enchiladas in baking dish and top with cheese and sauce

Bake until the cheese melts; to brown, place under the broiler for a minute or two

Ingredients:

2 pounds (900 g) chicken breasts, bone-in, skin-on, (3 split)

Good olive oil

Kosher salt and freshly ground black pepper

2 tablespoons (30 ml) canola oil

2 tablespoons (30 ml) all-purpose flour

1 tablespoon (15 ml) chili powder

1 tablespoon (15 ml) ground chipotle powder

1 teaspoon (5 ml) ground cumin

2 cups (500 ml) good chicken stock, preferably homemade

1 (14.5-ounce/428-ml) can fire-roasted diced tomatoes

1 ½ cups (375 ml) crushed tomatoes, such as San Marzano

1 teaspoon (5 ml) dried oregano, crushed in your hands

1 ½ cups (375 ml) chopped yellow onion (1 large)

½ cup (125 ml) seeded and small-diced poblano pepper

1 (15.5-ounce/458-ml) can black beans, rinsed and drained

¼ cup (60 ml) minced fresh parsley or cilantro, plus extra for garnish

7 (8-inch/19-cm) flour tortillas

7 ounces (198 g) creamy goat cheese, such as Montrachet

2 cups (500 ml) freshly grated extra-sharp white Cheddar (6 ounces/170 g)

Sour cream, for serving

2 ripe Hass avocados, pitted, peeled, and sliced, for serving

Directions:

Preheat the oven to 350 degrees F (176 C).

Place the chicken on a sheet pan skin side up, rub with olive oil, and sprinkle with salt and black pepper. Roast for 30 to 40 minutes, until a thermometer registers 140 degrees F (60 degrees C). Cover with aluminum foil and set aside for 15 minutes, until cool enough to handle. Discard the skin and bones and shred the chicken to bite-sized pieces.

Meanwhile, heat the canola oil in a large saucepan over medium heat and whisk in the flour. Cook, whisking constantly, for one minute, then whisk in the chili powder, chipotle powder, and cumin. Add the stock, bring to a boil, lower the heat, and simmer for a few minutes until slightly thickened. Stir in the fire-roasted tomatoes, crushed tomatoes, oregano, and 1 tablespoon salt, bring to a boil, then lower the heat and simmer for 20 minutes, stirring occasionally.

Meanwhile, make the filling. Heat 2 tablespoons (30 ml) olive oil over medium-high heat in a medium (10 to 11-inch/25 to 28-cm) sauté pan, add the onion and the poblano pepper and sauté for 5 to 7 minutes, until tender. Off the heat, stir in the shredded chicken, black beans, parsley, 1 ½ teaspoons (7.5 ml) salt, and ½ teaspoon (2.5 ml) black pepper and set aside.

To assemble, spread 1 cup (250 ml) of the sauce in a 9 x 13-inch (23 x 33-cm) baking dish. Lay one tortilla on a board and spread it with 3 tablespoons (45 ml) of the sauce. Spoon ¾ cup (185 ml) of filling down the middle of the tortilla. Crumble 1 ounce (28 g) of goat cheese on the filling. Roll the tortilla up tightly and place it seam side down I the baking dish. Repeat to make 6 more enchiladas and place them snugly side but side in the dish. Spread the remaining sauce on top and sprinkle with Cheddar.

Bake for 30 to 35 minutes, until the cheese is melted and the sauce is bubbly. Sprinkle with parsley and serve hot with sour cream and avocados. Serves 4-6.

From Modern Comfort Food by Ina Garten

This take on hamburgers from Ina Garten’s Modern Comfort Food is fantastic. Cook sliced red onions until they are caramelized. Meanwhile, make four beef patties and freeze for 15 minutes. Sear and flatten the burgers, top with the onions and Gruyère cheese, cover and cook until the burgers are done and the cheese is melted. Serve on buns topped with ketchup and your favourite burger toppings.

Avoiding Additives and Preservatives

I used Eden Organic red wine vinegar, Keen’s dry mustard and Ace hamburger buns. Check the Gruyère cheese to make sure it does not contain colour. Heinz ketchup is free of additives and preservatives.

Caramelize the onions

Sear the hamburger patties

Top the patties with the onions and cheese, cover and cook until the cheese is melted

Place patties in buns and serve with your favourite burger toppings

Ingredients:

3 ½ tbsp. (52.5 ml) canola or grape-seed oil, divided

4 cups (1 L) ¼-in.-thick (0.64-cm-thick sliced red onions (from 2 onions)

1 tsp. (5 ml) granulated sugar

1 tbsp. (15 ml) good red wine vinegar

1½ tsp. (7.5 ml) dry mustard powder

1½ tsp. (7.5 ml) kosher salt

½ tsp. (2.5 ml) freshly ground black pepper

1¼ lbs. (567 g) ground beef with 20% fat

4 oz. (113 g) Gruyère cheese, shredded (about 1 cup/250 ml)

4 hamburger buns

Ketchup, for serving

Preparation:

Heat 2 tablespoons (30 ml) of the oil in a large (12-inch/30-cm) skillet over medium. Add onions, and cook, stirring occasionally, until onions are tender and starting to brown, 8 to 10 minutes. Add sugar; reduce heat to low, and cook, stirring occasionally, until onions are browned and caramelized, 10 to 15 minutes. Add vinegar, and cook 30 seconds to deglaze the pan.

Stir together dry mustard powder, salt and pepper in a small bowl. Place ground beef in a medium bowl, and sprinkle with dry mustard mixture. With your fingers, lightly work the mixture into beef, and shape into 4 (1-inch/2.54-cm-thick) patties. Place patties on a plate, and freeze exactly 15 minutes.

Heat a large (12-inch/30-cm) cast-iron skillet over medium high, and add remaining 1½ tablespoons (22.5 ml) oil. From the freezer, place burgers directly into hot skillet. With a large metal spatula, firmly press each burger into skillet. Cook burgers 2 ½ to 3 minutes, without disturbing, so bottoms get browned and crusty. Flip burgers; top evenly with onions, and then sprinkle evenly with Gruyère. Place a lid on skillet, and cook burgers until cheese is melted and burgers are medium-rare, 1½ to 2 minutes. Place 1 burger on each bun, and serve hot with ketchup on the side. Serves 4.

From Modern Comfort Food by Ina Garten

I’m really enjoying Ina Garten’s new cookbook, Modern Comfort Food. In this recipe, colourful peppers, fennel, sausages and cherry tomatoes are roasted until browned and delicious. Serve over cooked pasta or polenta. Cook’s note: I omitted the fennel and used all hot Italian sausages, instead of a mixture of hot and sweet.

Avoiding Additives and Preservatives

Look for additive-free sausages, such as Free From brand. I used wine from Frogpond Farm Winery with a sulfite level of less than 10 parts per million. Genuine Parmesan cheese is additive-free.

Roast the sausages and vegetables separately for 20 minutes, add sausages to vegetables and roast for another 25-30 minutes

Sprinkle with chopped basil and serve with cooked pasta or polenta

Ina Garten's roasted sausages, peppers and onions

Ingredients:

2 large yellow onions, cut into ½-inch (1.25-cm) wedges through the core

2 large red bell peppers, cored, seeded and cut into ½-inch (1.25-cm) strips

2 large orange bell peppers, cored, seeded and cut into ½-inch (1.25-cm) strips

2 large poblano or hot banana peppers, cored, seeded and cut into ¼-inch (0.64-cm) stiprs

1 medium fennel bulb, halved, cored and sliced crosswise ¼ inch (0.64 cm) thick

2 tbsp (30 ml) minced garlic (about 6 cloves)

1 tsp (5 ml) dried oregano

Kosher salt and freshly ground black pepper

Olive oil

1 lb (454 g) sweet Italian sausage, cut into 2-inch (5-cm) pieces

1 lb (454 g) hot Italian sausage, cut into 2-inch (5-cm) pieces

1 pint (500 ml) red cherry tomatoes

1/3 cup (85 ml) dry white wine, such as Pinot Grigio

½ cup (125 ml) julienned fresh basil leaves

Freshly grated Parmesan cheese, for serving

Preparation:

Preheat the oven to 400 degrees F (204 C). Arrange two racks evenly spaced in the oven.

Put the onions, peppers, fennel, garlic, oregano, 1 tbsp (15 ml) salt and 1 ½ tsp (7.5 ml) black pepper in a large (14 x 18-inch/35 x 45-cm) shallow roasting pan. Add ¼ cup (60 ml) olive oil and toss well. Don’t crowd everything in a smaller pan; the vegetables won’t brown. Separately, on a sheet pan, toss the sausages with 2 tbsp (30 ml) olive oil and spread them out in one layers. Place both pans in the oven for 20 minutes.

Toss the vegetables and transfer the sausages to the roasting pan. Add the tomatoes. Pour in the wine and roast for another 25 to 30 minutes, turning the sausages to brown evenly. Off the heat, sprinkle on the basil, toss well, taste for seasonings and serve hot with grated Parmesan on the side. Serves 6.

From Modern Comfort Food by Ina Garten

This dish from the Barefoot Contessa is a great make-ahead side dish or vegetarian and gluten-free main dish. You can omit the cheese to make it vegan. Note: The recipe uses coarse kosher salt; if you are using a finer-grain kosher salt, use the smaller amount. You can make the salad up to two days ahead, but don’t add the feta until you are ready to serve it.

Avoiding Additives and Preservatives

Use freshly squeezed lemon juice and a feta cheese with no preservatives, such as Tre Stelle.

Cook quinoa until tender and toss with lemon juice, olive oil and salt

Combine vegetables and herbs in a large bowl

Add quinoa to vegetables and herbs and add feta just before serving

Ingredients:

1 cup (250 ml) quinoa

Kosher salt and freshly ground black pepper

¼ cup (60 ml) freshly squeezed lemon juice (2 lemons)

¼ cup (60 ml) good olive oil

1 cup (250 ml) thinly sliced scallions, white and green parts (5 scallions)

1 cup (250 ml) chopped fresh mint leaves (2 bunches)

1 cup (250 ml) chopped fresh flat-leaf parsley

1 hothouse cucumber, unpeeled, seeded and medium-diced

2 cups (500 ml) cherry tomatoes, halved through the stem

2 cups (500 ml) medium-diced feta (8 ounces/227 g)

Preparation:

Pour 2 cups (500 ml) of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon (5 ml) of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they’ll have little curly tails). Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 (5 ml) to 1 ½ (7.5 ml) teaspoons of salt.

In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons (5 to 10 ml) of salt and 1 teaspoon (5 ml) of pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold. Serves 8.

From the Barefoot Contessa

Several articles and food blogs claim that this recipe from the Barefoot Contessa is the best broccoli they’ve ever had. It’s very good; the roasting brings out great flavour from the broccoli and garlic and the lemon zest and juice, pine nuts, Parmesan and basil really dress this dish up. The recipe below calls for 4 to 5 lbs/1.8 to 2.2 kg broccoli to serve 6. That’s a lot of broccoli, so adjust accordingly.

Avoiding Additives and Preservatives

Use freshly squeezed lemon juice. Check the pine nuts to make sure they don’t contain a preservative. Genuine Parmesan cheese is additive-free.

Arrange broccoli on baking sheet with garlic, oil, salt and pepper

Roast until the broccoli is charred and tender

Top with lemon zest and juice, pine nuts, Parmesan and basil

Ingredients:

4 to 5 pounds (1.8 to 2.2. kg) broccoli

4 garlic cloves, peeled and thinly sliced

Good olive oil

1½ (7.5 ml) teaspoons kosher salt

½ (2.5 ml) teaspoon freshly ground black pepper

2 teaspoons (10 ml) grated lemon zest

2 tablespoons (30 ml) freshly squeezed lemon juice

3 tablespoons (45 ml) pine nuts, toasted

1/3 cup (85 ml) freshly grated Parmesan cheese

2 tablespoons (30 ml) julienned fresh basil leaves (about 12 leaves)

Preparation:

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

Cut the broccoli florets from the thick stalks, leaving an inch or two (2.5 to 5 cm) of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups (2 L) of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons (75 ml) olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1½ tablespoons (22.5 ml) olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot. Serves 6.

From the Barefoot Contessa