Hearty and Healthy Recipes
Panko- & Parmesan-Crusted Baked Scallops
Ingredients
3 tablespoons olive oil, divided
1 pound large dry sea scallops (about 16 scallops)
¼ teaspoon kosher salt
¼ teaspoon ground pepper
2 tablespoons unsalted butter, melted
2 tablespoons lemon juice
2 tablespoons chopped shallot
½ cup whole-wheat panko breadcrumbs
1 ounce Parmesan cheese, grated (about 1/4 cup)
2 tablespoons chopped fresh flat-leaf parsley
Directions
1. Preheat oven to 425 degrees F. Coat the bottom of an 8-inch square baking dish with 1 tablespoon oil.
2. Pat scallops dry; arrange in a single layer in the dish. Sprinkle the scallops evenly with salt and pepper.
3. Whisk melted butter, lemon juice and shallot in a small bowl. Pour the butter mixture over the scallops. In the same bowl, combine panko, Parmesan, parsley and the remaining 2 tablespoons of oil. Sprinkle the panko mixture evenly over the scallops.
4. Bake until the scallops are opaque and the topping is golden brown, 10 to 15 minutes. Serve hot.
Garlic Roasted Salmon & Brussels Sprouts
Ingredients
14 large cloves garlic, divided
¼ cup extra-virgin olive oil
2 tablespoons finely chopped fresh oregano, divided
1 teaspoon salt, divided
¾ teaspoon freshly ground pepper, divided
6 cups Brussels sprouts, trimmed and sliced
¾ cup white wine, preferably Chardonnay
2 pounds wild-caught salmon fillet, skinned, cut into 6 portions
Lemon wedges
Directions
1. Preheat oven to 450 degrees F.
2. Mince 2 garlic cloves and combine in a small bowl with oil, 1 tablespoon oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Halve the remaining garlic and toss with Brussels sprouts and 3 tablespoons of the seasoned oil in a large roasting pan. Roast, stirring once, for 15 minutes.
3. Add wine to the remaining oil mixture. Remove the pan from oven, stir the vegetables and place salmon on top. Drizzle with the wine mixture. Sprinkle with the remaining 1 tablespoon oregano and 1/2 teaspoon each salt and pepper. Bake until the salmon is just cooked through, 5 to 10 minutes more. Serve with lemon wedges.
Lentil Vegetable Soup
Ingredients
2 Tbsp olive oil
1 1/2 cups diced carrots (3 medium)
1 1/2 cups diced yellow onions (1 medium)
1 1/2 Tbsp minced garlic (4 cloves)
4 (14.5 oz) cans vegetable broth
2 (14.5 oz) cans diced tomatoes
1 1/4 cups dried brown lentils, rinsed and picked over
1 1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
Salt and freshly ground black pepper
1 1/2 cups diced zucchini (1 medium)
2 cups packed chopped kale or spinach
1 Tbsp fresh lemon juice
Parmesan cheese, for serving (optional)
Directions
1. Heat olive oil in a large pot over medium-high heat.
2. Add carrots and onions and sauté 2 minutes, then add garlic and sauté 2 minutes longer.
3. Pour in vegetable broth and tomatoes. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste.
4. Bring to a boil, then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally.
5. Add in zucchini and kale and simmer 10 minutes longer, if using spinach wait to add it until the last 2 minutes.
6. Stir in lemon juice and add up to 1 cup of water to thin as needed (as the soup rests the lentils soak up more of the broth).
7. Serve warm with Parmesan cheese if desired.
Apple and Pear Crumble
Ingredients
Filling
2 1/2 cups pears, chopped (after peeling)
1 1/2 cups apples, chopped (after peeling)
1/8 cup coconut oil, melted
1/8 cup dark brown sugar
Crumble Topping
1 1/4 cup all-purpose flour
1/4 cup dark brown sugar
1/3 cup coconut oil
1/3 cup walnuts, chopped (optional)
Directions
1. Preheat the oven to 400°F (200°C).
2. Peel and core the apples and pears and chop them into cubes.
3. In a pan or skillet, melt the coconut oil and add apples, pears and dark brown sugar. Cook until soft, for about 10 minutes. Transfer the filling into a square 8” baking dish.
4. In a large bowl, mix flour, sugar, coconut oil and walnuts (if using). Rub the mixture together using your hands to form a breadcrumb texture.
5. Spoon the crumble topping over the fruit filling and bake for 30 minutes until the filling starts to bubble and the topping turns golden brown.