Easy One Dish Chicken Roast (serves 4)

Ingredients + Method:

  • 1. Preheat oven to 375 degrees
  • 2. Season 4 bone-in, skin-on chicken breasts with salt, pepper, oregano, garlic powder and paprika and place in an ovenproof roasting dish
  • 3. Arrange an assortment of peeled and sliced parsnips, carrots, sweet potatoes, butternut squash and wedges of red onion around the chicken.
  • 4. Throw in 3 cloves of garlic, peeled and sliced
  • 5. Drizzle the vegetables with a little extra virgin olive oil
  • 6. Roast until the chicken is cooked through, about 40 minutes.
Roasted Fish Fillets with Fresh Herbs (serves 4)


  • 4 fish fillets ( 6 ounces each, skin on)
  • Juice of 1 lemon
  • Salt and ground black pepper to taste
  • 1 clove garlic, crushed
  • 1/2 cup of chopped fresh herbs ( parsley, dill, garlic, oregano, basil-pick your favorites)
  • Extra virgin olive oil
  • Lemon wedges (optional)


1. Preheat oven to 375 degrees

2. Moisten the fish with lemon juice

3. Season with salt and pepper

4. Mix together the garlic, herbs and a little extra virgin olive oil to hold the herbs together. Spread the herb mixture evenly on the fish fillets.

5. Place the fillets skin side down on a lightly oiled baking sheet and roast in the oven until cooked (flake easily with a fork and are opaque), about 12 –– 15 minutes depending on the thickness of the fish.

6. Serve with additional lemon wedges if desired.

Roasted Salmon with Mustard and Dill


  • 4 fillets of salmon, about 6 oz each
  • 1 - 2 tablespoons of stone ground mustard - enough to sufficiently coat the salmon (do not coat the skin side)
  • Juice of 1 lemon
  • Extra virgin olive oil for drizzling
  • 1/4 teaspoon garlic powder
  • Salt and pepper
  • 2 tablespoons of fresh dill or 1 tablespoon dried dill


1. Pre-heat oven to 375 degrees

2. Squeeze the juice of one lemon over the salmon fillets

3. Drizzle with extra virgin olive oil

4. Sprinkle with salt, pepper and garlic powder

5. Spread the mustard evenly over the top of the salmon, sprinkle the dill over the mustard, coating the salmon generously.

6. Place the salmon skin side down on a lightly oiled roasting pan and roast in the oven till salmon is fork tender and flakes easily ( about 10 mins depending on thickness).

Spicy Spinach and Mushrooms (serves3-4)


  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, crushed
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon chili powder
  • 1/2 pound mushrooms thinly sliced
  • Salt to taste
  • 1 pound spinach washed, dried and cut into ribbons (or bagged organic baby spinach)


1. Heat the oil in a large skillet.

2. Add onion and garlic and stir-fry till browned.

3. Add the spices and stir fry for about one minute.

4. Add mushrooms and salt.

5. When the mushrooms have softened, add the spinach and cook until the spinach has wilted.

Sauteed Spinach (or Swiss Chard or Kale) (serves 4)


  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic crushed
  • 11/2 pounds spinach (bagged organic baby spinach works well)
  • Salt and freshly ground pepper


1. Heat the oil in a frying pan

2. Add the crushed garlic and sauté briefly

3. Add baby spinach in handfuls so as not to overload the pan.

4. Cook until just wilted.

5. Add salt and freshly ground pepper to taste.

Roasted Brussels Sprouts (serves 4)


  • One pound of brussels sprouts
  • Extra virgin olive oil
  • Coarse sea salt


1. Pre heat oven to 400 degrees

2. Cut Brussels sprouts in half

3. Place on a baking sheet

4. Toss with enough oil to evenly coat

5. Sprinkle with sea salt and roast at 400 degrees for 30 – 40 minutes till browned and tender

Roasted Bok Choy and Cauliflower with Cumin and Mint (serves 4) from Mariel's Kitchen by Mariel Hemingway


  • Bok choy and cauliflower
  • 2 medium fresh organic bok choy (about 2 pounds)
  • 2 tablespoons coconut or olive oil
  • Sea salt
  • Freshly ground black pepper
  • 3 cups cauliflower florets
  • Vinaigrette
  • 1/4 cup olive oil
  • 3 tablespoons freshly squeezed organic lemon juice
  • 1/2 teaspoon lemon zest
  • 2 tablespoons fresh mint leaves coarsely chopped
  • 11/2 teaspoons ground cumin
  • 1/8 teaspoon cayenne pepper
  • Sea salt
  • Freshly ground black pepper


1. Preheat oven to 400 degrees


2. Cut bok choy in half length-wise and place on a baking sheet lined with aluminum foil. Drizzle with 1 Tablespoon of the coconut oil and sprinkle with salt and pepper.


3. Place cauliflower florets on another foiled baking sheet. Drizzle with the remaining tablespoon coconut oil and sprinkle with salt and pepper


4. Place both trays in the preheated oven and bake, turning and alternating racks once, until vegetables are tender when pierced with a fork, about 20 minutes. When done, remove from oven and cover with aluminum foil to keep warm


5. While vegetables are roasting, prepare vinaigrette. In a small bowl combine the olive oil, lemon juice, lemon zest, mint, cumin and cayenne pepper. Season with salt and pepper if desired. Set aside until vegetables are roasted.


6. While still warm, remove bok choy and cauliflower from baking sheet and chop into 1-inch pieces and place in a large bowl.


7. Dress vegetables with vinaigrette and mix gently to combine.


8. Place vegetables on serving platter or divide among individual serving dishes. Garnish with a sprig of mint if desired.


Vegetable Curry (serves 4)


  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 2 tablespoons extra virgin olive oil
  • 1/2 - 1 teaspoon curry powder
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/2 butternut squash, peeled and cut into small cubes
  • 3/4 cup water
  • 1 large sweet potato, peeled and cut into small cubes
  • 1/2 head cauliflower, cut into small florets
  • 3/4 cup frozen organic peas
  • 1/2 teaspoon garam masala
  • Cilantro (optional)


1. Fry the onion and garlic in olive oil until the onions are soft and opaque.

2. Add the spices and salt and sauté a few minutes, until you can smell the aroma of the spices.

3. Stir the spices from the bottom of the pot occasionally.

4. Add the butternut squash and sauté about 10 minutes, stirring occasionally. Add 1 or 2 tablespoons of water to prevent sticking

5. Add sweet potato and sauté and 10 minutes, stirring occasionally.

6. Add the rest of the water and scrape all the spices up from the bottom of the pot.

7. Add cauliflower and peas on top of the butternut and sweet potato, do not stir

8. Cook until the vegetables are tender , about 10 – 15 minutes

9. Just before serving, add garam masala and stir through.

10. Sprinkle with cilantro

Curried Lentils and Caramelized Onions (serves 6) from Stefanie Bryn Sacks, M.S.


  • 1 cup French lentils (black lentils)
  • 3 cups water
  • 2 medium sweet yellow onions (Vidalia) , thinly sliced (about 3 cups)
  • 4 tablespoons olive oil
  • 2 teaspoons curry powder
  • 1/4 teaspoon red pepper flakes*, (optional)
  • 1/2 cup water
  • 3 tablespoons cilantro leaves, loosely packed, rough chop
  • salt to taste


1. Place lentils and water in a small pot. Cover and bring to a boil on medium heat. Reduce to simmer and cook, covered, for about 30 minutes.


2. In a large pan, heat oil on medium add curry, red pepper flakes, onions and sauté onions until golden brown (about 15 minutes). Add water and cook down for another 10 minutes.


3. When lentils are done (should be a bit tough), combine with onions in pan and mix well. Toss in cilantro and salt to taste.


Confetti Rice and Beans (serves 6) from Stefanie Bryn Sacks, M.S.


  • 1 cup brown basmati rice
  • 1 1/2 cups water
  • 1 strip kombu (optional)
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, rough chop
  • 2 large shallots, thinly sliced (about 3/4 cup)
  • 1 tablespoon cumin powder
  • 1 large carrot, small dice (about 1 cup)
  • 1 large handful snow peas (or string beans), thinly sliced (about 1 cup)
  • 1/4 cup chives, thinly sliced
  • 3 tablespoons flat leaf parsley, rough chop
  • 1 cup water
  • 1 15 oz can black beans, drained and rinsed
  • 1/2 teaspoon salt, or more to taste


1. Place rice in a small pot with water and kombu. Cover and bring to a boil on high heat; once boiling, turn to simmer and cook for about 30 minutes.


2. In large sauté pan, heat oil on medium and sauté garlic, shallots and cumin, occasionally tossing, until slightly browned and aromatic (about 5 minutes).


3. Then add remaining vegetables, herbs and water. Cook for 10 minutes until vegetables are soft. Add finished rice (discarding kombu), beans and salt, mix well and cook for another 3 minutes.