Filter
Top Products
12
Cod with Artichokes and Cherry Tomatoes
Tangy capers, earthy artichokes and sweet cherry tomatoes brighten the flavor
of this mild whitefish.
Makes 4 servings
12 ounces cod fillet, cut into four 3-ounces fillets
1 can (14 ounces) artichoke hearts, drained and quartered
½ cup cherry tomatoes, halved
¼ cup black oil cured black olives, pitted and halved
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons drained capers
1. Preheat oven on Bake at 425°F with the rack in the middle position. Line the
baking pan with parchment paper; reserve.
2. Rinse and pat the fish dry.
3. Spread the artichokes, tomatoes and olives in center of the baking pan, and
evenly arrange the fish fillets on top. Season with the salt and pepper. Drizzle
the oil and lemon juice all over, and evenly distribute the capers.
4. Bake until the fish is just cooked through, and flakes easily with a fork, about
12 to 17 minutes depending on the thickness of the fillets.
Nutritional information per serving:
Calories 144 (34% from fat) • carb. 6g • pro. 17g • fat 5g • sat. fat 1g
• chol. 37mg • sod. 705mg • calc. 16mg • fiber 3g
Middle Eastern Stuffed Acorn Squash
Not only are the flavors rich and delicious,
but the varying textures in this dish standout at any dinner table.
Makes 4 servings
2 acorn squashes (about 1¼ pounds each),
halved lengthwise and seeded
1 tablespoon olive oil, divided
¾ teaspoon kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
1 large shallot, finely chopped
1 cup Israeli or pearl couscous
1 cup chickpeas, drained and rinsed
½ teaspoon ground cumin
½ teaspoon ground cinnamon
2¼ cups chicken broth, low sodium
½ cup chopped dried apricots
¼ cup shelled pistachios, toasted
1. Preheat oven on Bake at 350°F with the rack in the lower position.
2. Line the baking tray with foil and put the squash halves, cut side up, on top.
Brush the inside of each squash with ½ teaspoon of the oil and sprinkle
each with
1
⁄8
teaspoon of the salt and
1
⁄8
teaspoon of the pepper. Bake until
the flesh of the squash is just fork-tender, about 30 minutes. Remove and
set aside.
3. While squash is baking, put the remaining teaspoon of olive oil in a saucepan
set over medium heat. Once hot, add the shallot and sauté until softened,
about 5 minutes. Add the couscous, chickpeas, cumin, cinnamon and
remaining salt and pepper. Sauté for 1 minute to toast the couscous.