Cranberry-Goat Cheese White Bean and Kale Salad
Serves 4 (serving size: ¾ cup)
Ingredients
2 teaspoons olive oil
4 cups thinly sliced Lacinato kale
1 (15-ounce) can unsalted cannellini beans, rinsed and drained
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon grated orange rind
1/4 cup dried cranberries
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper 1.5 ounces crumbled goat cheese
Preparation
- Heat a large skillet over medium- high heat. Add 2 teaspoons oil to pan; swirl to coat. Add kale to pan; cook 30 seconds. Add beans to 2. pan; cook 1 minute.
- Combine 2 tablespoons olive oil, vinegar, and orange rind in a bowl, stirring with a whisk; drizzle over bean mixture. Sprinkle with cranberries, salt, and pepper; toss to combine. Top with crumbled goat cheese.
Nutritional Information
Calories 248 Fat 12.6 g Satfat 2.9 g Monofat 7.1 g Polyfat 1.3 g Protein 9 g Carbohydrate 27 g Fiber 6 g Cholesterol 5 mg Iron 3 mg Sodium 341 mg Calcium 140 m
Roasted Winter Vegetables
Serves 4 (Serving size: ¾ cup)
Ingredients
16 thyme sprigs, divided
4 medium beets, peeled and quartered
4 carrots, peeled and cut in half lengthwise
2 medium turnips, peeled and quartered
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided 8 unpeeled garlic cloves
2 medium red onions, peeled and cut lengthwise into quarters
2 fennel bulbs, cored and cut lengthwise into quarters
1 teaspoon chopped fresh thyme
Preparation
- Preheat oven to 425°.
- Place 8 thyme sprigs, beets, carrots, and turnips in a large bowl. Drizzle with 1 tablespoon oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Arrange vegetables in a jelly-roll pan. Bake at 425° for 45 minutes or until vegetables are tender and begin to brown, stirring occasionally
- Place remaining 8 thyme sprigs, garlic, onions, and fennel in a bowl. Drizzle with remaining 1 tablespoon oil; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange vegetables in a single layer in a jelly-roll pan. Bake at 425° for 25 minutes or until vegetables are tender and begin to brown, stirring occasionally. Combine beet mixture and onion mixture; sprinkle with chopped thyme.
Nutritional Information
Calories 103 Fat 3.7 g Satfat 0.5 g Monofat 2.5 g Polyfat 0.5 g Protein 2.5 g Carbohydrate 16.7 g Fiber 4.9 g Cholesterol 0.0 mg Iron 1.1 mg Sodium 253 mg Calcium 67 mg
Roast Chicken with Five-Spice Sauce
Serves 8 (serving size: about 3 1/2 ounces chicken and 3 tablespoons sauce)
Ingredients
1 (6-pound) whole roasting chicken
1 medium fennel bulb with stalks
12 thyme sprigs, divided
8 garlic cloves, crushed and divided
4 lemon wedges
1 (3-inch) cinnamon stick, broken in half
1 whole clove
1 tablespoon olive oil
1 teaspoon black pepper, divided
3/4 teaspoon salt, divided
1 onion, vertically sliced
2 cups red wine
1 cup lower-sodium chicken broth
2 orange rind strips
1 star anise
1/2 cup chopped dried apricots
1 tablespoon butter
Preparation
