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Maple Glazed Salmon with Brussels Sprouts

1 pound Brussels sprouts, trimmed and halved
1 large red onion, cut into 1-inch wedges, stem ends left intact
2 tablespoons olive oil
kosher salt and black pepper
2 tablespoons pure maple syrup
2 tablespoons whole-grain mustard
1 ½ pounds skinless salmon fillet, cut into 4 pieces
lemon wedges, for serving

Heat oven to 450° F, with the racks in the upper and lower thirds. On a rimmed baking sheet, toss the Brussels sprouts and onion with the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast on the bottom rack, tossing once, until golden and tender, 15 to 20 minutes. Meanwhile, in a small bowl, mix together the maple syrup, mustard, and ¼ teaspoon each salt and pepper. After the vegetables have cooked for 12 minutes, place the salmon on a second rimmed baking sheet and brush it with the maple mixture. Roast on the top rack until opaque throughout, 6 to 8 minutes. Serve the salmon with the vegetables and lemon wedges.

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Recipes

Escarole Soup with Rice

¼ cup (4 tablespoons) extra virgin olive oil
3 or 4 cloves garlic, finely minced, plus 4 or 5 cloves garlic, thinly sliced
½ cup chopped onions
4 cups coarsely chopped escarole (about one head)
6 cups chicken or vegetable stock, or water
¼ cup short-grain white rice, like arborio
Salt and Freshly ground black pepper
Freshly grated Parmesan cheese (optional)

Put 2 tablespoons oil in a large, deep saucepan over medium heat. When oil is hot, add minced garlic and cook until fragrant, about 2 minutes. Add onions and continue to cook, stirring frequently, until softened, about 5 more minutes. Add escarole and cook, tossing gently, until it begins to wilt, about another 3 minutes.

Add stock and rice to the pan, bring to a boil. Lower the heat, cover and cook about 20 minutes or until rice is tender. Meanwhile, put remaining 2 tablespoons oil in a small skillet. When oil is hot, add sliced garlic and cook over medium-low heat until it turns golden brown and begins to crisp. Remove garlic with a slotted spoon and set aside. When rice is cooked through, season soup with salt and pepper, top with a grating of Parmesan and garnish with garlic slivers.

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Recipes

Beef Stew wit Red Wine, Herbs, Garlic and Root Vegetables

Beef Stew with Red Wine, Herbs, Garlic and Root Vegetables

2 lbs. stew meat cut into large cubes (top round, bottom round, arm roast, chuck roast, etc.)
3/4 bottle dry red wine
1 cup chicken or beef stock
4 cups roughly chopped root vegetables (radishes, carrots, parsnip, potato, turnip)
1 large onion cut into large segments
2 tablespoons butter
4 cloves garlics smashed
Small handful fresh thyme or rosemary, salt and pepper
1 tsp peppercorns
1 bay leave
1 tsp smoked paprika
2 tablespoons tamari or Worcestershire sauce
1 tablespoon flour (gluten free or wheat)

Preheat oven to 325 F. Sweat the onions. Heat butter over medium heat and cook onions until starting to turn translucent. Remove from pan. Brown the meat. In batches until brown on all sides. Sprinkle flour over the meat. Deglaze the pan. Add wine stirring up all the browned bits from the bottom of the pan. Add chicken stock. Return the beef and onions to the pan. Add vegetables and all seasonings.

Bake covered in oven for 2 hours. Check meat and return to oven for up to one hour if necessary.

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Maple Glazed Salmon with Brussels Sprouts

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