COOKING HEALTHY & RECIPES
Carrington Medical Spa in Trussville wants to support you with your health goals. That is why we have shared tips on how to cook healthy while enjoying tasty nutritious foods.
- 5 tablespoons extra-virgin olive oil, divided
- 1 large onion, coarsely chopped
- 1 medium red bell pepper, chopped
- 4 cloves garlic, minced
- 1 small eggplant, cut into ½-inch chunks
- ½ teaspoon kosher salt, divided
- 2 medium zucchini, halved lengthwise and sliced
- 1 (15 ounce) can no-salt-added white beans, rinsed
- 1 pint cherry or grape tomatoes, halved
- ¼ cup slivered sun-dried tomatoes
- 1 teaspoon Italian seasoning
- 1 tablespoon capers, rinsed and chopped
- ½ teaspoon ground pepper
- 1 16- to 18-ounce tube prepared polenta (see Tip), sliced into 8 rounds
- ¼ cup toasted pine nuts
- 1Heat 1 tablespoon oil in a large pot over medium heat. Add onion and bell peppers, sprinkle with ⅛ teaspoon salt; cook, stirring occasionally, until the vegetables soften, 5 to 7 minutes. Add garlic and; cook, stirring, until fragrant, about 1 minute more. Transfer the vegetables to a large bowl.
- 2Add 1 tablespoon oil to the pot. Add eggplant, sprinkle with ¼ teaspoon salt and cook, stirring frequently, until browned in places, 4 to 6 minutes. Transfer to the bowl with the vegetables.
- 3Add another 2 tablespoons oil to the pot. Add zucchini, sprinkle with the remaining ⅛ teaspoon salt and cook, stirring frequently, until browned in places, 3 to 5 minutes. Add beans, cherry (or grape) tomatoes, sun-dried tomatoes, Italian seasoning, pepper and the reserved vegetables; stir to combine. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes.
- 4Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add polenta rounds and cook until golden brown on the bottom, about 5 minutes. Turn each slice and cook until browned on the second side, about 5 minutes more.
- 5Stir capers into the ratatouille. Serve the polenta and the ratatouille topped with pine nuts.
- Tips: Look for convenient tubes of precooked polenta in the pasta aisle or near refrigerated tofu at the supermarket.
- 1½ cups water
- 1 cup quinoa
- 1 teaspoon ground cumin
- 2 tablespoons extra-virgin olive oil plus 2 teaspoons, divided
- 2 tablespoons rice vinegar
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 4½ cups very thinly sliced cabbage (about ¼ medium head)
- ½ cup finely chopped red onion
- 1 medium poblano pepper, chopped
- 1 15-ounce can black beans, rinsed
- 2 teaspoons chili powder
- 1 cup shredded sharp Cheddar cheese
- ½ cup salsa
- Bring water and quinoa to a boil in a medium saucepan. Reduce heat, cover and simmer until the water is absorbed about 15 minutes. Fluff with a fork and stir in cumin. Partially cover and set aside.
- Meanwhile, whisk 2 tablespoons oil, vinegar, salt, and pepper in a large bowl. Add cabbage and onion; toss to coat.
- Heat the remaining 2 teaspoons oil in a medium skillet over medium heat. Add poblano and cook, stirring, until softened, 2 to 3 minutes. Stir in beans and chili powder; cook, stirring until heated through, about 2 minutes more. Remove from heat.
- To serve, layer in each bowl: ¾ cup quinoa, ½ cup bean mixture, and ¼ cup cheese. Top each portion with ¾ cup cabbage salad and 2 tablespoons salsa.
- Serving size: about 2¼ cups
- Per serving: 479 calories; 22 g fat(7 g sat); 12 g fiber; 53 g carbohydrates; 20 g protein; 174 mcg folate; 29 mg cholesterol; 11 g sugars; 0 g added sugars; 1,031 IU vitamin A; 57 mg vitamin C; 301 mg calcium; 4 mg iron; 681 mg sodium; 827 mg potassium
- Nutrition Bonus: Vitamin C (95% daily value), Folate (44% dv), Calcium (30% dv), Iron (22% dv), Vitamin A (21% dv)
MUFFINS: Serving size: 12 muffins, 124 calories, 3g fat, 4g saturated fat, 3g protein, 20g carbohydrates, 1g fiber, 241mg sodium
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1½ teaspoons ground cinnamon
- 1½ teaspoons ground turmeric
- 1¼ teaspoons salt
- ¾ teaspoon ground pepper
- ⅛ teaspoon cayenne pepper
- 1 small head cauliflower, cut into small florets (about 6 cups)
- 2 tablespoons extra-virgin olive oil, divided
- 1 large onion, chopped
- 1 cup diced carrot
- 3 large cloves garlic, minced
- 1½ teaspoons grated fresh ginger
- 1 fresh red chile pepper, such as serrano or jalapeño, minced, plus more for garnish
- 1 (14 ounces) can no-salt-added tomato sauce
- 4 cups low-sodium vegetable broth
- 3 cups diced peeled russet potatoes ( ½-inch)
- 3 cups diced peeled sweet potatoes ( ½-inch)
- 2 teaspoons lime zest
- 2 tablespoons lime juice
- 1 (14 ounces) can coconut milk
- Chopped fresh cilantro for garnish
- 1Preheat oven to 450°F.
- 2Combine coriander, cumin, cinnamon, turmeric, salt, pepper and cayenne in a small bowl. Toss cauliflower with 1 tablespoon oil in a large bowl, sprinkle with 1 tablespoon of the spice mixture and toss again. Spread in a single layer on a rimmed baking sheet. Roast the cauliflower until the edges are browned, 15 to 20 minutes. Set aside.
- 3Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onion and carrot and cook, stirring often, until starting to brown, 3 to 4 minutes. Reduce heat to medium and continue cooking, stirring often, until the onion is soft, 3 to 4 minutes. Add garlic, ginger, chile, and the remaining spice mixture. Cook, stirring, for 1 minute more.
- 4Stir in tomato sauce, scraping up any browned bits, and simmer for 1 minute. Add broth, potatoes, sweet potatoes, lime zest, and juice. Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the vegetables are tender, 35 to 40 minutes.
- 5Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through. Serve garnished with cilantro and chiles, if desired.
- To make ahead: Refrigerate for up to 5 days.
Roasted vegetables are a good grain alternative with a deeply satisfying taste and more nourishment for your body.
Delicious ingredients in this recipe such as sweet potatoes are loaded with vitamins and fiber, just choose wisely based on your diet plan since root vegetables can be higher in carbohydrates.
Beets are often overlooked when choosing vegetables for roasting, but they are a healthy source of iron, potassium, phosphorus, calcium, and many other minerals. But, it’s the specific combinations and concentrations of elements found only within beets that give this veggie its cancer-fighting and disease preventing power.
Be sure to include some red onions, as they have long been associated with lower risk of many types of the disease – including ovarian, bowel and breast cancer, thanks to several anti-cancer compounds including quercetin and anthocyanins – which give the red variety their color.
These roasted vegetables make a quick and easy side dish that will fill you and your family up!
Dairy Free, Gluten Free, Vegetarian, Vegan
- About 6 cups of a variety of organic vegetables – such as sweet potatoes, parsnip, carrots, small potatoes, beets, or onions
- Olive oil
- Rosemary – fresh or dried
- Salt and black pepper + optional red pepper flakes for some extra zing
1. Cut your veggies into 1-inch cubes.
2. Toss in a bowl with the organic virgin olive oil, salt, and seasonings.
3. Spread into a single layer on a baking tray and bake at 400 degrees for 45 minutes. Cover the tray for 30 minutes, then bake uncovered for the remaining time to crisp up.
4. The vegetables should be tender, but not mushy when done. Enjoy!
Recipe Inspiration: Aviva Romm
- 1 (16-oz) pkg peeled, cubed butternut squash
- 1 Tbsp minced garlic
- 3 Tbsp olive oil, divided
- ¼ tsp salt
- ¼ tsp pepper
- 1 (8.5-oz) pouch microwavable seven-whole-grains mix (such as Seeds of Change)
- 1 Tbsp basil paste
- 1 (5-oz) pkg baby kale-spinach mix
- 1 (15-oz) can cannellini beans, drained and rinsed
- Preheat oven to 475°F. Toss together squash, garlic, 1 Tbsp oil, salt, and pepper on a rimmed baking sheet. Bake 20 minutes or until squash is browned, stirring once after 15 minutes.
- Meanwhile, microwave grains according to package directions. Whisk together 2 Tbsp oil and basil paste.
- Combine grains, squash, kale mix, and beans; drizzle with the basil-oil mixture, and toss.
|Sat. Fat (g)||2|
- 1 cup dried chickpeas
- 2 cups packed flat-leaf parsley, divided
- ¼ cup chopped red onion plus ¼ cup thinly sliced, divided
- 2 cloves garlic
- 5 tablespoons extra-virgin olive oil, divided
- 3 tablespoons lemon juice, divided
- 1 tablespoon ground cumin
- 1 teaspoon salt, divided
- 5 tablespoons tahini
- 5 tablespoons warm water
- 6 cups sliced romaine lettuce
- 2 cups sliced cucumbers and/or radishes
- 1 pint grape tomatoes, quartered
- Soak chickpeas in cold water for 12 to 24 hours.
- Drain the chickpeas and transfer to a food processor. Add 1 cup parsley, chopped onion, garlic, 1 tablespoon oil, 1 tablespoon lemon juice, cumin and ½ teaspoon salt; process until finely and evenly ground. Shape into 12 patties (1½ inches wide), using a generous 2 tablespoons each.
- Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Cook the falafel until golden brown, 3 to 5 minutes. Turn, swirl in 1 tablespoon oil and cook until golden on the other side, 3 to 5 minutes more.
- Meanwhile, whisk tahini, water and the remaining 2 tablespoons lemon juice, 1 tablespoon oil and ½ teaspoon salt in a large bowl. Transfer ¼ cup to a small bowl. Add romaine and the remaining 1 cup parsley to the large bowl and toss to coat. Top with cucumbers and/or radishes, tomatoes, the sliced onion and the falafel. Drizzle with the reserved ¼ cup dressing.
- 2 tablespoons pure maple syrup
- 1 tablespoon canola oil
- ¼ teaspoon vanilla
- 1 cup rolled oats
- ¼ cup chopped pecans
- 1½ teaspoons ground cinnamon
- ⅛ teaspoon kosher salt
- 1Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper.
- 2Combine maple syrup, oil and vanilla in a medium bowl. Stir in oat, pecans, cinnamon and salt until evenly combined. Evenly spread out onto the prepared baking sheet.
- 3Bake the granola, stirring halfway through, until golden, 10 to 15 minutes. Let cool completely before storing.
- Make Ahead Tip: Store airtight for up to 2 weeks.
- Equipment: Parchment paper
- People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Roasted Tomatoes and Mashed Potatoes
- ¼ cup balsamic vinegar
- 2 Tbsp honey
- 2 Tbsp olive oil
- 1 Tbsp coarse-ground Dijon mustard
- 1 tsp dried thyme
- ¾ lb pork tenderloin, trimmed
- Whisk together vinegar, honey, oil, mustard and thyme in a large zip-top plastic bag.
- Add pork; seal bag, and marinate 30 minutes in refrigerator.
- Preheat oven to 400°F.
- Remove pork from marinade.
- Boil marinade 3 minutes.
- Place pork on a rimmed baking sheet lined with foil; brush with half the marinade.
- Bake 25 minutes and brush with remaining marinade after 15 minutes.
- Let pork rest 5 minutes before slicing.
Side Dish Ingredients
- 1 cup organic grape tomatoes
- 1 Tbsp olive oil
- 1½ tsp honey
- ½ tsp salt, ½ tsp pepper
- ¾ lb organic new potatoes, cut into chunks
- ¼ cup 2% reduced-fat milk
Side Dish Instructions
- Preheat oven to 400°F.
- Place tomatoes on a rimmed baking sheet; toss with oil, honey and ¼ tsp each salt and pepper.
- Bake 15 to 20 minutes or until tomatoes release their juice.
- Meanwhile, bring potatoes and salted water to cover to a boil; boil 15 minutes or until tender.
- Drain and mash potatoes with a potato masher to desired consistency; stir in 2 Tbsp milk and remaining salt and pepper.
- Add remaining milk, if desired.
- 1 (3-lb) spaghetti squash, halved and seeded
- 3 slices center cut bacon
- ½ cup chopped onion
- 2 cloves garlic, minced
- ½ (8-oz) block ⅓-less-fat cream cheese, softened
- ½ cup low-sodium chicken broth
- ¼ tsp salt
- 1 (6-oz) pkg baby spinach
- ¾ cup shredded reduced-fat sharp Cheddar cheese
- Preheat broiler. Place squash, cut sides down, in a microwave-safe dish. Cover with plastic wrap. Microwave 15 minutes or until fork-tender. Use a fork to remove spaghetti-like strands from squash.
- Meanwhile, cook bacon in a large skillet over medium heat 5 minutes or until crisp. Drain, reserving drippings in skillet. Crumble bacon.
- Add onion and garlic to hot drippings; cook 2 to 3 minutes or until onion is tender. Stir in cream cheese, broth, and salt; cook until smooth.
- Gradually add spinach; cook until thickened and spinach is wilted. Stir in squash strands. Spoon mixture into squash shells. Sprinkle with Cheddar and bacon. Broil 2 to 3 minutes or until cheese is golden.
|Sat. Fat (g)||10|
Try this healthy, tasty, and family-friendly meal this week!
1 cup crushed almonds
1/2 cup crushed bran flakes cereal
1 tablespoon wheat germ
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon oregano
2 large eggs
2 teaspoons olive oil
1 pound cod, rinsed and cut into 1-inch by 5-inch pieces
Prepared marina sauce, for serving
- Preheat the oven to 425 degrees F.
- Mix the almonds, bran flakes, wheat germ, sea salt, garlic powder, cayenne pepper and oregano together in a medium bowl. Crack the eggs into a separate small bowl and beat until frothy.
- Coat a baking pan with the olive oil. Dip the fish sticks first in the egg mixture, and then into the almond mixture. Place the fish sticks on the prepared pan.
- Bake until lightly browned, 10 to 15 minutes. Serve with your favorite marinara sauce as a dip.
- 1 3-pound spaghetti squash
- 2 tablespoons water
- 2 tablespoons extra-virgin olive oil, divided
- ½ cup chopped fresh parsley, divided
- ½ cup finely shredded Parmesan cheese, divided
- 1¼ teaspoons Italian seasoning, divided
- ½ teaspoon onion powder
- ½ teaspoon salt, divided
- ½ teaspoon freshly ground pepper
- 1 pound 93%-lean ground turkey
- 4 large cloves garlic, minced
- 1 28-ounce can no-salt-added crushed tomatoes
- ¼- ½ teaspoon crushed red pepper
- Halve squash lengthwise and scoop out the seeds. Place facedown in a microwave-safe dish; add water. Microwave, uncovered, on High until the flesh can be easily scraped with a fork, 10 to 15 minutes.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Scrape the squash flesh into the skillet and cook, stirring occasionally, until the moisture is evaporated and the squash is beginning to brown, 5 to 10 minutes. Stir in ¼ cup parsley. Remove from heat, cover and let stand.
- Meanwhile, combine the remaining ¼ cup parsley, ¼ cup Parmesan, ½ teaspoon Italian seasoning, onion powder, ¼ teaspoon salt and pepper in a medium bowl. Add turkey; gently mix to combine (do not overmix). Using about 2 tablespoons each, form into 12 meatballs.
- Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the meatballs, reduce heat to medium and cook, turning occasionally, until browned all over, 4 to 6 minutes. Push the meatballs to the side of the pan, add garlic and cook, stirring, for 1 minute. Add tomatoes, crushed red pepper to taste, the remaining ¾ teaspoon Italian seasoning and ¼ teaspoon salt; stir to coat the meatballs. Bring to a simmer, cover and cook, stirring occasionally, until the meatballs are cooked through, 10 to 12 minutes more.
- Serve the sauce and meatballs over the squash, sprinkled with the remaining ¼ cup Parmesan.
What better way to spring into summer? Time to get grilling! Give this heart-healthy and nutritious grilled fish recipe a try!
Add one of our salad or side dish recipes to pair with this delicious banana leaf wrapped fish. This versatile and delicious recipe is bound to be a hit!
Whether you decide to make this recipe with halibut, cod or another variation of white fish you can’t go wrong. White fish is known for its mild flavor and health supporting properties. Rich in vitamin B and high in protein, white fish is also low in fat.
The coconut cilantro sauce utilizes garlic and mint providing an additional health kick. Cilantro contains good amounts of antioxidants, vitamins and dietary fiber. Garlic boasts both flavor with the benefit of antiviral, antibacterial, and anti-fungal properties, supporting your immune system. Mint can support digestion and is a great antioxidant.
Give this recipe a try and enjoy – you can’t go wrong.
Gluten free and Dairy Free
Makes 6 servings
1/2 cup (4 fl. oz.) coconut milk
Juice of 3 limes
1 small bunch fresh cilantro
1/3 cup (1/2 oz.) fresh mint leaves
2 garlic cloves
1-inch piece fresh ginger, peeled and coarsely chopped
1 jalapeño chile, seeds and ribs removed
2 tsp. honey
Kosher salt and freshly ground pepper
6 white fish fillets, such as halibut or cod, about 6 oz. each
Vegetable oil for brushing
6 large fresh or thawed frozen banana leaves
(Look for banana leaves in Latin American and Asian markets, where they are sometimes sold fresh and can usually be found frozen as well)
1. Prepare a hot fire in a grill.
2. In blender or food processor, combine the coconut milk, lime juice, cilantro, mint, garlic, ginger, jalapeño and honey. Puree until thoroughly combined and fairly smooth. Season with salt to taste and set aside.
3. Brush each of the fish fillets lightly with vegetable oil and season with salt and pepper. Place 1 fish fillet in the center of a banana leaf. Fold the bottom edge of the leaf over the fish, fold in the sides over the fish, and then fold the package away from you to enclose the fish in the leaf. Using kitchen twine, tie the packet closed. Repeat with the remaining fillets and banana leaves.
4. Arrange the banana leaf packets on the grill over direct heat and grill, turning once, until
the tip of a paring knife can be inserted into the fish without any resistance, 8 to 10
5. Transfer the banana leaf packets to individual plates and carefully open them. Serve
immediately with coconut-cilantro sauce alongside.
3 chicken thighs, skin removed
10-ounce can diced tomatoes with green chiles
1 1/2 cups cooked black beans
1 1/2 cups chicken broth
1 1/2 cups water
1 yellow onion, finely chopped
3 garlic cloves, finely minced
1 jalapeno, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Juice of 1/2 lemon
20 tortilla chips
3 tablespoons finely chopped fresh cilantro
1/2 cup shredded Monterey Jack cheese
- Place the chicken, tomatoes (and juices), beans, broth, water, onion, garlic, jalapeno, cumin, and chili powder in a slow cooker. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
- Uncover the slow cooker and use tongs to remove the chicken from the pot. Once cool enough to handle, remove the meat from the bones and shred, then return the meat to the pot. Stir in the lemon juice. Crumble a few tortilla chips into each bowl and cover with some soup. Serve sprinkled with cilantro and grated cheese.
Per serving: Calories: 275; Total Fat: 8 grams; Saturated Fat: 4 grams; Protein: 22 grams; Total carbohydrates: 29 grams; Sugar: 7 grams; Fiber: 6 grams; Cholesterol: 56 milligrams; Sodium: 364 milligrams
- 2 large red grapefruit (about 1 pound each)
- ¼ cup extra-virgin olive oil plus 1 tablespoon, divided
- 1 tablespoon white-wine vinegar
- 1 clove garlic, minced
- 1 teaspoon hot sauce, or to taste
- ½ teaspoon salt
- ¼ teaspoon ground pepper, plus more to taste
- 1-1¼ pounds peeled and deveined raw shrimp (16-20 count), tails left on if desired
- 8 cups coarsely chopped romaine lettuce
- 1 cup very thinly sliced red cabbage
- ½ cup slivered sweet onion
- 8 sprigs fresh cilantro
- Working over a medium nonreactive bowl, suprême grapefruit (see Tips). Squeeze the membranes to extract any extra juice. Measure 3 tablespoons juice into a large nonreactive bowl; save the remaining juice for another use.
- Whisk ¼ cup oil into the large bowl along with vinegar, garlic, hot sauce, salt, and pepper.
- Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add shrimp and cook, stirring, until pink and just cooked through, about 3 minutes. Transfer to a medium bowl and toss with 1 tablespoon of the dressing.
- To serve, toss lettuce, cabbage, and onion with the remaining dressing in the large bowl. Divide among 4 plates. Top with the shrimp and the grapefruit segments. Season with pepper, if desired, and garnish with cilantro.
- Tips: Be sure to use a nonreactive bowl—stainless-steel, enamel-coated or glass—when working with acidic food like grapefruit. Reactive vessels, such as aluminum and cast-iron, can impart off colors and/or flavors.
- To suprême: Use this technique to get pretty, pith-free citrus sections every time. Cut a thin slice off the top and bottom of the fruit with a large sharp knife. Place on a cutting board. Remove the peel and white pith below, following the curve of the fruit as you go. Working over a bowl, switch to a small sharp knife and cut each segment from the surrounding membranes. Squeeze any extra juice from the membranes, if desired.
- 1 medium navel orange
- 1 pound trimmed green beans
- 1 medium red onion, halved and sliced
- ½ cup Kalamata or Castelvetrano olives
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons dry white wine
- ¼ teaspoon salt
- ½ teaspoon ground pepper, divided
- 1 pound chicken tenders
- 1 tablespoon za’atar (see Tip)
- 1 cup low-sodium chicken broth
- ⅔ cup whole-wheat couscous
- Position rack in bottom third of oven; preheat to 450°F. Coat a rimmed baking sheet with cooking spray.
- Grate 2 teaspoons zest from the orange. Slice ½ inch off the ends and squeeze juice from them into a medium saucepan; add the zest. Set aside.
- Cut the rest of the orange in half then cut into ¼-inch slices. Toss in a large bowl with green beans, onion, olives, oil, wine, salt, and ¼ teaspoon pepper. Spread the mixture in an even layer on the prepared pan. Toss chicken with za’atar in the bowl, then place on top of the green bean mixture.
- Roast on the bottom rack until the green beans are tender and the chicken is no longer pink in the middle, about 15 minutes.
- Meanwhile, add broth and the remaining ¼ teaspoon pepper to the saucepan. Bring to a boil. Stir in couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork. Serve with the chicken and vegetables.
- Spice blends like za’atar give you big flavor from just one ingredient. A mix of thyme, sumac, salt, sesame seeds and sometimes other herbs, look for it in the bulk spice section of natural-food stores, in specialty-food stores or on amazon.com. To make your own mix: Blend 1 tsp. each ground sumac, sesame seeds and dried thyme with ¼ tsp. salt.
- Chicken tenders require zero prep (just rip open the package) and cook in a snap because they’re so thin, which makes them perfect for fast weeknight meals. The tender is typically found attached to the underside of the chicken breast, but can also be purchased separately.
- Many whole grains take 30-plus minutes to cook, but whole-wheat couscous is ready in five. It’s a flavor sponge, so serve with a saucy dish or try stirring fresh herbs or citrus juice into it, as we do here. If you don’t like the taste of whole-wheat, don’t worry—it’s mellow in couscous.
- Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
- 4 tablespoons extra-virgin olive oil, divided
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon ground pepper, divided
- 4 ounces halloumi cheese (see Tip), cut into 1-inch cubes
- 1 pound baby potatoes, quartered
- 3 cups trimmed green beans
- ¼ teaspoon salt, divided
- 2 cups cherry tomatoes
- 2 cloves garlic, sliced
- 1 tablespoon red-wine vinegar
- 8 cups chopped escarole
- ¼ cup toasted chopped hazelnuts
- Position racks in the center and upper third of oven; preheat to 425°F.
- Combine 1 tablespoon oil, lemon zest, lemon juice, oregano and ¼ teaspoon pepper in a small bowl. Add halloumi and stir to coat; set aside.
- Toss potatoes and green beans with 1 tablespoon oil, ⅛ teaspoon salt and the remaining ¼ teaspoon pepper on a large rimmed baking sheet. Spread in a single layer. Roast on the center rack for 10 minutes. Scatter tomatoes over the vegetables and continue roasting until the potatoes are tender and the tomatoes are wilted, 5 to 10 minutes more. Transfer to a large bowl.
- Turn the broiler to high. Using a slotted spoon, transfer the reserved halloumi to the baking sheet (reserve the marinade). Broil, stirring once, until lightly browned, 3 to 5 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil and garlic in a small saucepan over medium heat until the garlic begins to sizzle, then cook for 15 seconds. Remove from heat and whisk in vinegar, the reserved marinade and the remaining ⅛ teaspoon salt.
- Add escarole to the vegetables and gently toss with the warm dressing to combine. Serve topped with the halloumi and hazelnuts.
- Tips: Semi-firm, brined halloumi cheese is great for cooking because it holds its shape when heated. It can be salty, though—some have up to 900 mg of sodium per ounce. Pick one with close to 300 mg per ounce.