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Sumac Spiced Chicken Legs

Sumac Spiced Chicken Legs

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with Cauliflower and Carrots

Sheet Pan Dinners

Yield: 4 Servings

Adapted from: CookingLight

This one-pan supper embraces two trends we love: sheet pan cooking (both the main and side cooking together on a single pan) and embracing less-familiar spices (in this case, lemony ground sumac, available at most supermarkets). Sumac is also delicious sprinkled over grilled vegetables or in vinaigrettes. Bone-in chicken thighs and drumsticks will stay moist and become beautifully bronzed in the oven as the vegetables become golden brown and tender. The vibrant parsley mixture brings the entire dish together. Serve with hot cooked whole-wheat couscous, if you like.

  • 6TBS olive oil, divided
  • 1TBS sumac
  • 1¼tsp kosher salt, divided
  • 1tsp light brown sugar
  • 1tsp paprika
  • ground red pepper to taste
  • 1lb cauliflower florets
  • 2(6-oz) pkg. small rainbow carrots, halved lengthwise
  • 1lb bone-in chicken thighs, skinned
  • 1lb skinless drumsticks
  • 1small lemon, halved lengthwise and thinly sliced
  • 1small red onion, cut into ¾-in. wedges
  • ½cup finely chopped fresh flat-leaf parsley
  • ½cup chopped fresh cilantro
  • 1TBS fresh lemon juice
  • 1small garlic clove, minced


Preheat oven to 425°F.
Line a half-sheet pan with foil, parchment or a Silpat.

Oil Mixture:

Combine 3 TBS oil with sumac, 1 tsp salt, brown sugar, paprika, and red pepper in a medium bowl.

Place cauliflower and carrots on the half-sheet pan. Add half of oil mixture, toss to coat.

Add chicken thighs, drumsticks, and lemon slices to sheet pan. Rub the remaining oil mixture over chicken. Bake at 425°F for 20 minutes.

Stir vegetables. Sprinkle onion wedges over pan. Bake at 425°F for 20 more minutes or until chicken is done, (185°F in thickest part).

Parsley mixture:

Combine the remaining 3 TBS oil, ½ cup parsley, ½ cup cilantro, 1 TBS lemon juice and minced garlic in a small bowl.

Spoon parsley mixture evenly over chicken and vegetables.

Shrimp Pasta Primavera

Shrimp Pasta Primavera

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Penne with Lemon Parmesan Cream Sauce, Bell Pepper, Zucchini & Peas

Yield: 2

Al dente penne pasta, green peas, and roasted bell pepper and zucchini, all tossed in a creamy sauce that’s seasoned with lemon juice and aromatic with Italian herbs, then showered with grated Parmesan.
Prep: 10 Cook: 30

  • 1red bell pepper
  • 1lemon
  • 4oz cream sauce base
  • 4oz peas
  • 1zucchini
  • 2scallions
  • 10oz shrimp or chicken
  • 6oz penne pasta
  • 1TBS Tuscan heat spice (see below)
  • 2TBS crème fraîche
  • 1veggie stock concentrate
  • 3TBS parmesan cheese
  • salt & pepper
  • 1tsp olive oil
  • 1tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Bring a large pot of salted water to a boil. Wash and dry produce.

Halve, core, and thinly slice bell pepper. Trim and halve zucchini lengthwise, slice crosswise into ½-inch-thick half-moons. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

Roast veggies:

Toss bell pepper and zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until tender and lightly charred, 15-18 minutes. While veggies roast, rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels, season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken in a single layer, cook, stirring occasionally, until cooked through, 3- to 5-minutes. Transfer to a plate.

Cook pasta:

Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve 1½ cups pasta cooking water, then drain.

Make sauce:

Heat a drizzle of olive oil in pot used for pasta over medium heat. Add scallion whites and 1 tsp Tuscan Heat Spice, cook, stirring, 1 minute.

Whisk in cream sauce base, stock concentrate, and ¼ cup reserved pasta cooking water. Cook, whisking, until slightly thickened, 2- to 3-minutes.

Reduce heat to medium low and whisk in crème fraîche until smooth.

Toss pasta:

Add drained penne, peas, half the Parmesan (save the rest for serving), half the lemon zest, 1 TBS butter, and a big squeeze of lemon juice to pot with sauce. Cook, stirring, until butter has melted and penne is coated in a creamy sauce.

Tip: If needed, stir in more reserved pasta cooking water a splash at a time.

Stir in roasted veggies. Taste and season with salt and pepper. Add more lemon zest or lemon juice if you like. Stir in shrimp or chicken along with roasted veggies.

Tip: For an extra-rich experience, stir in another 1 TBS butter.

Serve:

Divide pasta between plates or shallow bowls. Top with scallion greens and remaining Parmesan. Serve with any remaining lemon wedges on the side.

Tuscan Heat Spice

Makes 1 TBS

  • 1tsp dried basil
  • 1/2tsp dried rosemary
  • 1/2tsp dried oregano
  • 1/2tsp garlic powder
  • 1/4tsp cayenne pepper
  • 1/4tsp ground fennel
Salmon Limone

Salmon Limone

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Yield: 2

Adapted from: Hello Fresh

Tender, butter-toasted Israeli couscous, with juicy tomato, sautéed zucchini, and a double dose of lemon zest and juice. topped with pan-seared salmon dusted with Italian seasoning. Drizzled with a lemony crema for the finishing touch.

Note: Tasty, but directions need improvement. I’m changing from stove top only to salmon finished in oven.
Prep: 5 Cook: 30

  • 2scallions
  • 1heaping tsp chicken stock concentrate (BTB)
  • 1zucchini
  • 1tomato
  • 2½oz Israeli couscous
  • 10oz salmon
  • ½tsp Italian seasoning
  • lemon crema (see below)
  • salt & pepper
  • 1TBS cooking oil
  • 1TBS butter

Start prep:

Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Trim and quarter zucchini lengthwise, cut crosswise into ¼-inch-thick pieces.

Preheat oven to 425°F.

Cook salmon:

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat.

Pat salmon dry with paper towels. Season all over with salt, and pepper.

Add salmon, skin sides down, and cook until skin is crispy, 3- to 5-minutes.

Flip salmon and place pan in oven. Roast until opaque and cooked through, 7- to 10-minutes more. Remove from oven and set aside.

Cook couscous:

While the salmon is cooking, melt 1 TBS butter in a medium pot over medium-high heat. Add couscous, scallion whites, and ½ tsp Italian Seasoning, cook, stirring occasionally, until lightly toasted, 2- to 3-minutes.

Add ¾ cup water, stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is al dente, 6- to 8-minutes.

Drain any excess liquid if necessary. Keep covered until ready to serve.

Cook zucchini:

While couscous cooks, heat a large drizzle of oil in a medium, preferably nonstick, pan over medium-high heat.  Add zucchini, cook, stirring occasionally, until lightly browned and softened, 3- to 4-minutes. Season with salt and pepper.

Turn off heat, transfer to the pot with the couscous. Cover to keep warm

Finish prep & make crema:

While salmon cooks, zest, and quarter lemon. Dice tomato.

In a small bowl, combine crema, ¼ tsp lemon zest, salt, and pepper.

Finish & serve:

Fluff couscous with a fork, stir in zucchini, tomato, scallion greens, remaining lemon zest, and a squeeze of lemon juice. Season with salt and pepper.

Divide couscous between bowls or plates, top with salmon. Drizzle everything with zesty crema. Serve with remaining lemon wedges on the side.

Lemon Crema

  • 1-2TBS sour cream
  • ½lemon or lime, zested
  • water
  • salt

Make crema:

In a separate small bowl, combine sour cream, remaining zest, and a squeeze of juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

Salmon Piccata

Salmon Piccata

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Yield: 2 Servings
Adapted from many

Piccata sauce is a simple but powerful mix of lemon, capers, white wine, and butter.
This tangy, bold sauce is a great match for salmon’s rich, full flavor.
It is best to buy a whole center-cut piece and cut it into individual portions. Each fillet should be about the same size, so they cook in a similar time.

  • 26-oz salmon fillets
  • salt and freshly ground black pepper
  • 1TBS extra-virgin olive oil
  • 2garlic cloves, sliced thin
  • 1TBS AP flour
  • ½cup dry white wine
  • ¼cup water
  • 2TBS capers, rinsed
  • 1tsp grated lemon zest plus 1 TBS juice
  • 2TBS unsalted butter, cut into 2 pieces


Pat salmon dry with paper towels and sprinkle all over with salt and pepper.

Heat oil in a 10-inch nonstick skillet over medium high heat until just smoking. Add salmon skin side down. Cook until skin is crispy and browned on the bottom, about 5 minutes.

Flip salmon over, cover and cook until it  registers 140°F (for medium), about 7 minutes. Transfer salmon to a warm platter or individual plates.

In the same skillet on medium-low heat. Add a little oil if pan is too dry. Add garlic and cook until fragrant, about 30 seconds.

Stir in flour and cook for 15 seconds.

Whisk in wine, water, capers, lemon zest and lemon juice, remaining ½ tsp salt, and remaining ½ tsp pepper. Bring to boil and cook for 30 seconds.

Remove from heat, whisk in butter, until combined.

Spoon sauce over salmon.

Serve.