Roasted Pacific Cod With Olives and Lemon | Real Simple Recipes

Serves 4| Hands-On Time: 10m | Total Time: 30m

Ingredients

• 2 pounds Pacific cod or some other white fish fillets (such as halibut)
• 3/4 cup dry white wine (such as Sauvignon Blanc)
• 1/2 cup mixed olives
• zest from 1 lemon, cut into strips
• 1 tablespoon olive oil
• kosher salt and pepper
• 1/4 teaspoon red pepper flakes
• 1/4 cup fresh flat-leaf parsley, chopped

Directions

1. Heat oven to 400° F.
2. Place the fish in a small roasting pan. Add enough wine (about 3/4 cup) to reach halfway up the sides of the fish. Scatter the olives and lemon zest around the fish. Drizzle with the oil and season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the red pepper.
3. Roast until the fish is cooked through and flakes easily with a fork, about 20 minutes. Remove from oven and sprinkle with the parsley. Divide the fish among individual plates and spoon the olives and wine sauce over the top.

By Sara Quessenberry, October 2007

Roasted Pacific Cod With Olives and Lemon | Real Simple Recipes

Kitchen-Sink Quesadillas | Real Simple Recipes

Serves 4| Hands-On Time: 15m | Total Time: 15m

Ingredients

• 1 15.5-ounce can black beans, drained
• 1 11-ounce can corn kernels, drained
• 3/4 cup salsa, drained
• 1 8-count package large flour tortillas
• 1 1/2 cups (6 ounces) shredded Cheddar or Monterey Jack
• 1 small red onion, thinly sliced
• 1/3 cup fresh cilantro leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• juice of 1 to 2 limes
• 2 tablespoons extra-virgin olive oil
• 1 head romaine lettuce, sliced 1 inch thick

Directions

1. Heat oven to 400° F. In a medium bowl, combine the beans, corn, and salsa. Place 4 tortillas on a parchment- or foil-lined baking sheet.
2. Sprinkle the tortillas with half the cheese. Using a slotted spoon, top with the bean mixture. Sprinkle with the remaining cheese; top with the remaining tortillas.
3. Bake the quesadillas until the cheese has melted, 5 to 7 minutes. Transfer to a cutting board.
4. Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil. Add the lettuce and toss.
5. Cut each quesadilla into 6 wedges. Serve with the salad.

By Kate Merker, January 2007

Kitchen-Sink Quesadillas | Real Simple Recipes

Beef Skewers With Blue Cheese Sauce Recipe | Real Simple Recipes

Serves 4| Hands-On Time: 15m | Total Time: 25m

Ingredients

• 1/2 pound flank steak
• 2 tablespoons balsamic vinegar
• kosher salt and black pepper
• 1/2 cup blue cheese dressing
• 2 scallions, sliced

Directions

1. Freeze the flank steak and soak 16 wooden skewers for 10 minutes each.
2. Slice the meat very thinly against the grain and thread onto skewers.
3. Heat grill to medium-high. Brush the steak with the vinegar and season with ¼ teaspoon each salt and pepper.
4. Grill until cooked through, 1 to 2 minutes per side. Serve with the blue cheese dressing and sprinkle with the scallions.

By Kate Merker and Sara Quessenberry, July 2010

Beef Skewers With Blue Cheese Sauce Recipe | Real Simple Recipes

Balsamic-Glazed Pork With Lentils | Real Simple Recipes

Serves 4| Hands-On Time: 20m | Total Time: 40m

Ingredients

• 1 cup green lentils, rinsed
• kosher salt and black pepper
• 2 tablespoons balsamic vinegar
• 2 tablespoons brown sugar
• 3 tablespoons olive oil
• 1 1 1/4-pound pork tenderloin
• 1 red apple, cut into 1⁄2-inch pieces
• 1 celery stalk, thinly sliced
• 1/4 cup fresh flat-leaf parsley leaves
• 2 tablespoons fresh lemon juice

Directions

1. Heat oven to 400° F. Bring 4 cups water to a boil.
2. Add the lentils and 1 teaspoon salt and simmer, stirring occasionally, until tender, 20 to 30 minutes. Drain and rinse under cold water to cool.
3. Meanwhile, in a small bowl, combine the balsamic vinegar and brown sugar.
4. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with ¼ teaspoon each salt and pepper. Cook, turning occasionally, until browned, 6 to 8 minutes.
5. Transfer the pork to oven. Roast until cooked through, 10 to 12 minutes, basting with the glaze twice during the last 5 minutes. Let rest before slicing.
6. In a medium bowl, toss cooked lentils with the apple, celery, parsley, lemon juice, remaining 2 tablespoons oil, and ¼ teaspoon each salt and pepper. Serve with the pork and any pan drippings.

By Kate Merker and Sara Quessenberry, October 2010

Balsamic-Glazed Pork With Lentils | Real Simple Recipes

Drunken Cheesy Bread | Real Simple Recipes

Serves 4-6| Hands-On Time: 10m | Total Time: 20m

Ingredients

• butter for the pan
• 1/2 baguette, cut into 2-inch slices
• 1/2 small yellow onion, thinly sliced
• 1/8 pound thinly sliced cooked ham
• 3/4 cup white wine
• 1/2 teaspoon black pepper
• 1 1/2 cups (6 ounces) grated Gruyere

Directions

1. Heat oven to 400° F. Place the bread in a buttered ovenproof skillet, a 9-inch square baking dish, or a casserole. Scatter the onion and ham over the bread. Pour the wine over the onion and ham and sprinkle with the pepper and Gruyère.
2. Bake until the cheese has melted and begun to brown at the edges, about 20 minutes. Spoon onto individual plates.

By Kate Merker, May 2007

Drunken Cheesy Bread | Real Simple Recipes

Mini Grilled Cheese Sandwiches With Chutney Recipe | Real Simple Recipes

Serves 6| Hands-On Time: 20m | Total Time: 20m

Ingredients

• 12 slices white sandwich bread
• 12 ounces cheese (such as fontina or Gruyère), thinly sliced
• 1 cup fruit chutney (such as cranberry, fig, or mango)
• 2 tablespoons unsalted butter

Directions

1. Form 6 sandwiches with the bread, cheese, and chutney.
2. In batches, melt the butter in a large skillet over medium heat and cook the sandwiches until the bread is golden and the cheese is melted, 2 to 3 minutes per side.
3. Cut each sandwich into quarters before serving.

By Kate Merker and Sara Quessenberry, December 2009

Mini Grilled Cheese Sandwiches With Chutney Recipe | Real Simple Recipes

Chicken With White Beans and Tomatoes | Real Simple Recipes

Serves 4| Hands-On Time: 10m | Total Time: 50m

Ingredients

• 2 15.5-ounce cans cannellini beans, rinsed
• 1 pint grape tomatoes
• 4 sprigs fresh thyme
• 4 sprigs fresh oregano, plus leaves for garnish
• 2 garlic cloves, smashed
• 1/4 teaspoon crushed red pepper
• 2 tablespoons olive oil
• kosher salt and black pepper
• 8 bone-in, skin-on chicken thighs (about 3 pounds total)

Directions

1. Heat oven to 425° F. In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
2. Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil; season with ½ teaspoon salt and ¼ teaspoon black pepper.
3. Roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves.

By Vanessa Seder, January 2011

Chicken With White Beans and Tomatoes | Real Simple Recipes

Maple-Roasted Chicken With Sweet Potatoes | Real Simple Recipes

Serves 4| Hands-On Time: 15m | Total Time: 1hr 40m

Ingredients

• 1 3 1/2- to 4-pound chicken, cut into 8 pieces
• 1 yellow onion, cut into 1-inch wedges
• 2 small sweet potatoes, peeled and cut into 1-inch chunks
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 tablespoons maple syrup
• 6 sprigs fresh thyme

Directions

1. Heat oven to 400° F.
2. Rinse the chicken and pat it dry. Arrange the chicken, onion, and sweet potatoes in a 9-by-13-inch baking dish. Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat. Drizzle with the maple syrup and top with the sprigs of thyme.
3. Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving.

By Sara Quessenberry, December 2005

Maple-Roasted Chicken With Sweet Potatoes | Real Simple Recipes