MAPLE-MUSTARD PORK TENDERLOIN WITH BROCCOLI AND POTATOES
PREP TIME 15 MIN. – COOK TIME 50 MIN. READY IN 1 HOUR 5 MIN. – SERVINGS 4
1 lb baby red potatoes, scrubbed 2 lbs broccoli (about 2 heads) 5 tbsp olive oil, divided
¹/³ cup grated Parmesan cheese
¼ cup maple syrup 3 tbsp Dijon mustard 1 tsp fresh thyme leaves 1 (1 lb) pork tenderloin
STEP 1 Preheat oven to 425°F. Line 2 large baking sheets with parchment. Halve the potatoes and add to a microwave-safe bowl. Cover with vented plastic and microwave on high 5 min. Let cool briefly. STEP 2 Trim the broccoli. Cut off the florets and cut the stems into 2-inch pieces. On 1 prepared baking sheet, toss broccoli with 2 tbsp oil and spread into an even layer. Season with salt and pepper. On 1 side of second prepared baking sheet, spread the cheese close together in a single layer. Drizzle with 2 tbsp oil and season with salt and pepper. Using tongs, carefully place warm potatoes, cut-side down, on top of cheese. Roast broccoli and potatoes 15 min. STEP 3 Meanwhile, in a small bowl, combine the maple syrup, mustard, and thyme. Pat the pork dry and season with salt and pepper. Coat pork with 2–3 tbsp maple mixture. Set aside remaining maple mixture. In a 12-inch skillet, heat remaining 1 tbsp oil on high. Add pork and cook 3–4 min., until browned on all sides, turning occasionally. STEP 4 When broccoli and potatoes have cooked 15 min., add pork to baking sheet with potatoes. Toss broccoli. Roast 15–25 min. more, until pork, potatoes, and broccoli are fully cooked. Let pork rest 5 min., then thinly slice. Drizzle reserved maple mixture over pork.
PER SERVING: 508 CALORIES, 24G FAT, 5G SATURATED FAT, 79MG CHOLESTEROL, 522MG SODIUM, 44G CARBOHYDRATE, 7G FIBER, 17G SUGAR, 34G PROTEIN
MISO-HONEY SALMON WITH GREEN BEANS AND GNOCCHI
PREP TIME 5 MIN. – COOK TIME 35 MIN. READY IN 40 MIN. – SERVINGS 4
2 tbsp honey 1 tbsp sesame oil 1 tbsp white miso 1 tbsp hot water 4 (4 oz) salmon fillets
1 (32 oz) pkg frozen cut green beans 3 tbsp olive oil, divided 2 tsp garlic powder 1 (17.5 oz) pkg shelf- stable gnocchi
STEP 1 Preheat oven to 425°F. In an 8x8- inch baking dish, whisk the honey, sesame oil, miso, and hot water. Pat the fish dry and season with salt and pepper. Place fish in the marinade, turning until coated. Cover and refrigerate. STEP 2 Line a large baking sheet with parchment or foil. Add the green beans, 2 tbsp olive oil, and garlic powder and toss to coat. Season with salt and pepper. Roast 20 min., stirring occasionally. STEP 3 Increase oven temperature to 450°F. In a medium bowl, combine the gnocchi and remaining 1 tbsp olive oil. Season with salt and pepper and toss to coat. Push green beans to 1 side of baking sheet. STEP 4 Add gnocchi and salmon to baking sheet. Pour remaining marinade over fish. Bake 12–15 min., until salmon is opaque. If desired, place baking sheet under broiler and broil 2–3 min., until the salmon is lightly browned.
PER SERVING: 740 CALORIES, 30G FAT, 5G SATURATED FAT, 62MG CHOLESTEROL, 425MG SODIUM, 83G CARBOHYDRATE, 6G FIBER, 16G SUGAR, 34G PROTEIN
FAJITA STEAK SALAD WITH AVOCADO-CILANTRO DRESSING
PREP TIME 10 MIN. – COOK TIME 30 MIN. READY IN 40 MIN. – SERVINGS 4
¾ lb boneless sirloin steak ½ (1.25 oz) packet taco seasoning mix, divided 2 tbsp olive oil, divided 1 (12 oz) pkg pepper & onion fajita mix 1 cup frozen corn, thawed 1 avocado, pitted
½ cup chopped fresh cilantro ½ cup low-fat buttermilk 1 lime, juiced 2 romaine hearts ¼ cup pickled red onions 2 cups crushed tortilla chips, to garnish (optional)
STEP 1 Pat the steak dry and rub both sides with half of the taco seasoning. Season steak with salt and pepper. In a 12-inch cast-iron skillet, heat 1 tbsp oil on high. Add the steak and cook 3 min. per side for medium-rare, or until desired doneness, depending on steak thickness. Transfer steak to cutting board and let rest 10 min. STEP 2 Meanwhile, in same skillet, heat remaining 1 tbsp oil on medium-high. Add the fajita mix and cook 6–8 min., until vegetables are tender. Stir in the corn and cook 2–3 min., until warm. Season with remaining taco seasoning, salt, and pepper. Remove from heat. STEP 3 Meanwhile, in a food processor, blend the avocado, cilantro, buttermilk, lime juice, and 3 tbsp water until smooth. Season with salt and pepper. Thin the dressing with more water, until desired consistency. STEP 4 Thinly slice the romaine. Divide romaine, pickled onions, and vegetable mixture among 4 shallow bowls. Thinly slice steak against the grain. Top salads with steak and drizzle with dressing. Garnish with the chips, if desired.
PER SERVING: 601 CALORIES, 35G FAT, 8G SATURATED FAT, 68MG CHOLESTEROL, 459MG SODIUM, 50G CARBOHYDRATE, 12G FIBER, 8G SUGAR, 25G PROTEIN
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