For an easy weeknight dinner, sheet pan meals are perfect—this dinner can be assembled and eaten within 25 minutes! Salmon is an excellent heart-healthy star option. Coupled with little nugget potatoes, fresh beans, and diced yellow turnip, it becomes eye candy on a plate. The dazzling flavour of za’atar livens everything up! Although there are plenty of premade variations of this spice available, we’ve provided a tasty version you can DIY in a jiffy.
Za’atar can be sprinkled on many different dishes and grilled foods. It’s best as a finishing spice so as not to overcook or bake the tender spices. In this recipe, we’ve rubbed it onto salmon at the beginning, given its short baking time. Double or triple the batch so you can use it on a variety of dishes, from shakshuka to breakfast eggs.
In small bowl, combine zau2019atar ingredients. Stir together to blend. Set aside.
Bring medium-sized saucepan with water to a boil. Add potatoes and boil for 12 minutes, until almost cooked. Test with fork to see if you can pierce a potato with a little resistance. Remove from heat and drain.
Meanwhile, preheat oven to 400 F (200 C). Line baking sheet with parchment. Rub salmon portions with 2 tsp (10 mL) olive oil to gently coat. Sprinkle 1 tsp (5 mL) zau2019atar on each fillet and rub all over surface to coat. Place fillets on baking sheet.
In bowl, place green beans , turnip, and tomatoes and toss with 2 tsp (10 mL) oil to coat. Place alongside salmon on baking sheet.
When potatoes are almost tender, drain well and toss with remaining 1 Tbsp (15 mL) oil. Place alongside salmon and vegetables. Slide baking sheet into preheated oven and bake for 12 to 15 minutes.
Pierce potatoes and test vegetables to be sure they are done as you like. Remove baking sheet and sprinkle vegetables with 2 Tbsp (30 mL) zau2019atar spice. Reserve remaining zau2019atar in tightly covered container in your pantry for up to 8 months (though itu2019s doubtful it will last longer than a week!).
Transfer salmon and vegetables to heated platter, scatter chopped parsley overtop (if using), and serve.
This recipe is part of the Heartfelt Foods collection.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.