Roasted Vegetables w/Quinoa Salad and Pistachios

Serves 4| Hands-On Time: 10m | Total Time: 30m

Ingredients

• 1 pound carrots, cut into 1 1/2-inch lengths
• 1 pound shiitake or cremini mushrooms, stems trimmed
• 2 tablespoons olive oil, plus more for drizzling
• kosher salt and black pepper
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh thyme leaves
• 1 cup quinoa
• 5 cups baby spinach (4 ounces)
• 1/4 cup chopped salted, roasted pistachios

Directions

1. Heat oven to 425° F. On 2 rimmed baking sheets, toss the carrots and mushrooms with the oil, ½ teaspoon salt, and ½ teaspoon pepper. Roast, tossing once, until tender, 15 to 20 minutes. Combine the vegetables in a large bowl and toss with the lemon juice and thyme.
2. Meanwhile, cook the quinoa according to the package directions. Divide the spinach among plates and top with the warm quinoa and vegetables. Sprinkle with the pistachios and drizzle with the oil.

By Dawn Perry,  October 2011

Chicken w/Wild Rice and Grapes

Ingredients

• 1 cup wild rice blend
• 2 teaspoons olive oil
• 8 chicken thighs (about 3 pounds)
• kosher salt and black pepper
• 2 cups red seedless grapes
• 1 tablespoon fresh thyme leaves
• 1 pound green beans, trimmed
• 2 tablespoons unsalted butter

Directions

1. Heat oven to 425° F. Cook the rice according to the package directions.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. In 2 batches, cook the chicken, skin-side down, until golden, 5 to 6 minutes, then transfer to a rimmed baking sheet. Place skin-side up and roast until cooked through, 12 to 15 minutes.
3. Add the grapes and thyme to the drippings in the skillet and cook, tossing occasionally, until the grapes begin to burst, 5 to 7 minutes.
4. Meanwhile, fill a large pot with 1 inch of water and fit with a steamer basket; bring the water to a boil. Place the green beans in the basket, cover, and steam until tender, 5 to 7 minutes; toss with the butter. Serve with the chicken, rice, and grapes.

By Dawn Perry,  October 2011

Salmon with Gingery Green Beans and Bok Choy

Serves 4| Hands-On Time: 30m | Total Time: 30m

Ingredients

• 2 tablespoons plus 1 teaspoon canola oil
• 1 1/4 pounds skinless salmon fillet, cut into 4 pieces
• kosher salt
• 4 scallions, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 tablespoon finely chopped fresh ginger
• 3/4 pound green beans, trimmed
• 3/4 pound baby bok choy, halved lengthwise
• 4 small carrots, cut into thin strips
• Sriracha or Asian chili-garlic sauce, for serving

1. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Season the salmon with ½ teaspoon salt and cook until opaque throughout, 4 to 5 minutes per side.
2. Meanwhile, heat the remaining 2 tablespoons of oil in a second large skillet over medium-high heat. Add the scallions, garlic, and ginger and cook, tossing, until fragrant, 30 seconds. Add the green beans, bok choy, carrots, ¼ cup water, and ½ teaspoon salt and cook, tossing occasionally, until the vegetables are tender, 4 to 6 minutes. Serve with the salmon and drizzle with the Sriracha.