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Roasted Sausage, Peppers, and Fennel

Skip the sausage, and you’ve got a tasty vegetarian dish, but don’t omit the pine nuts; they take this dish over the top.

Servings 6 people

Ingredients

• 2 red bell peppers seeded and sliced into 3⁄4-inch strips
• 2 yellow bell peppers seeded and sliced into 3⁄4-inch strips
• 2 orange bell peppers seeded and sliced into 3⁄4-inch strips
• 2 fennel bulbs cut into 1⁄2-inch slices, with 1⁄2 cup chopped fronds, for garnish
• 2 red onions sliced into 1⁄2-inch strips
• 3 cloves garlic minced
• 1⁄4 teaspoon crushed red pepper flakes
• 3 tablespoons balsamic vinegar
• 1⁄2 cup extra-virgin olive oil plus more for brushing the sausage
• 2 1⁄2 teaspoons kosher salt
• Freshly ground black pepper
• 2 tablespoons pine nuts for garnish
• 2 pounds gluten-free sweet Italian sausage
• 1⁄2 cup chopped fresh flat-leaf parsley for garnish (optional)

Instructions

• Preheat the oven to 475°F. In a large bowl, combine the peppers, fennel, onions, garlic, red pepper flakes, vinegar, olive oil, salt, and a few grinds of pepper. Toss well to combine, then massage the oil and garlic onto the vegetables.
• Toast the pine nuts in a small dry sauté pan over medium heat, shaking frequently, until the nuts are light brown, about 5 minutes. Immediately transfer to a small bowl.
• Distribute the vegetables in one layer on two rimmed baking sheets and roast for 10 minutes. Top the vegetables with the sausages, brush the sausages with olive oil, and roast for 30 minutes more, turning the sausages halfway through.
• Set the broiler to high and broil the sausages and veggies until the sausages begin to brown and crisp, about 3 minutes. Transfer the vegetables and sausages to a serving platter, garnish with the pine nuts, chopped fennel fronds, and parsley, and serve.

Recipe Olivia Mack Anderson

Photographer Chelsea McNamara

SERVES 2 Tasty pork chops get dressed up for fall with this harmonious flavor riot of savory, sweet, and sour.

2 (1-inch-thick) center-cut pork chops
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
2 Pink Lady or Honeycrisp apples, peeled and quartered
12 brussels sprouts, halved
1 tablespoon sugar
2 tablespoons apple cider vinegar
2 teaspoons olive oil

Preheat the oven to 425°F. Season the pork generously with salt and pepper.

Melt 2 tablespoons of the butter in a large ovenproof skillet over medium heat. Remove from the heat, add the apples and brussels sprouts, stir to coat, then arrange, cut sides down, in a single layer in the skillet. Sprinkle generously with salt and roast on a rack in the lower third of the oven until tender with lightly browned bottoms, about 25 minutes. Transfer the apples and sprouts to a plate and reserve.

In a small bowl, mix together the sugar and vinegar.

Heat the oil in a clean pan over medium heat. Add the pork chops and panfry until just cooked through, about 4 minutes per side. Remove and reserve.

Add the sugar-vinegar mixture to the hot pan, bring to a simmer, and reduce the liquid by about half. Swirl in the remaining 2 tablespoons butter. Add the pork chops, apples, and sprouts to the pan, toss to coat with the glaze, season with salt and pepper, and serve.

Photography Paul Sirsalee

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Mirin-Glazed Salmon with Roasted Bok Choy and Shiitake Mushrooms

Here, the light character and delicate flavors of roasted fish, greens, and mushrooms are contrasted by a punchy, rich Asian glaze, creating a delicious yin-yang dinner that’s healthful and luxurious.

Servings 6 people

Ingredients

• 1⁄2 cup gluten-free tamari
• 1⁄4 cup mirin rice wine
• 3 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1⁄4 cup lightly packed brown sugar
• 1 teaspoon peeled grated fresh ginger
• 1 clove garlic grated
• 1⁄2 teaspoon cornstarch
• 12 ounces shiitake mushrooms tough stems removed
• 1 1⁄2 pounds baby bok choy cleaned, dried well, and halved lengthwise
• 1⁄2 cup grapeseed oil or vegetable oil
• Kosher salt and freshly ground pepper
• 6 6-ounce thick salmon fillets, skins removed
• Sliced green onions for garnish

Instructions

• Preheat the oven to 450°F. In a small saucepan, whisk together the tamari, mirin, 1 tablespoon of the vinegar, the sesame oil, brown sugar, ginger, garlic, and cornstarch. Cook over medium-high heat until the mixture is thick and syrupy, 6 to 8 minutes. Set aside.
• Meanwhile, slice the mushrooms in thick strips, leaving small mushrooms whole. In a large bowl, toss the mushrooms and the bok choy with the grapeseed oil, the remaining 2 tablespoons vinegar, 1⁄2 teaspoon salt, and a few grinds of pepper.
• Scatter the mushrooms and bok choy in one layer onto two rimmed baking sheets. Nestle the salmon fillets alongside the vegetables on the pans. Spoon some of the mirin glaze over each salmon fillet.
• Roast, turning the vegetables halfway through, until the salmon is opaque and the vegetables are crispy and golden brown, about 15 minutes. Transfer each fillet to a dinner plate, spoon more glaze onto each salmon piece, and garnish with the green onions. Divide the roasted vegetables among the plates and serve.

Recipe Olivia Mack Anderson

Photography Chelsea McNamara

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Gluten-Free Vegetable Bibimbap Recipe

Servings 6

Author Dave Cruz

Ingredients

• 6 tablespoons rice wine vinegar
• 1 tablespoon mirin
• 1 teaspoon tamari
• 4-1/2 cups warm cooked brown rice
• 4 tablespoons extra-virgin olive oil
• 2 cups stemmed thinly sliced shiitake mushrooms
• Kosher salt
• 1/2 cup thinly diagonally sliced asparagus spears
• 1/2 cup 1-inch-long diagonally sliced sugar snap peas
• Juice of 1 lemon
• 1 recipe Pickled Carrots and Cucumbers (below), drained
• 1 spring onion, thinly sliced
• 2 radishes, thinly sliced
• Dried seaweed, julienned (optional)
• 6 tablespoons gluten-free Korean chili garlic sauce
• 6 eggs, fried sunny-side-up

Instructions

• In a small bowl, mix the vinegar, mirin, and tamari. Pour over the rice, fluff, cover, and keep warm.
• In a large sauté pan, warm 2 tablespoons of the olive oil over medium-high heat until shimmering. Add the mushrooms and cook, stirring occasionally, until softened and lightly browned, 5 to 8 minutes. Season with 3/4 teaspoon salt and reserve.
• In a bowl, mix together the asparagus, snap peas, the remaining 2 tablespoons olive oil, and the lemon juice.
• To assemble, add 3/4 cup rice to the bottom of six bowls. Top each with some of the mushrooms, asparagus, snap peas, pickled vegetables, onion, radishes, seaweed, and a tablespoonful of chili garlic sauce. Top with a warm egg and serve immediately.

Photography Erin Ng

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Gluten-Free Roasted Cod, Potatoes, and Tomatoes

Here’s a way to impress dinner guests with minimal kitchen time. Prep the tomatoes while the potatoes are cooking, and you’re halfway to a simply elegant dinner. If you use olives with pits, be sure to warn diners.

Servings 6 people

Ingredients

• 2 pounds medium potatoes such as white, yellow, purple, or red
• 5 tablespoons olive oil
• Kosher salt and freshly ground pepper
• 3 pints cherry tomatoes
• 1 large clove garlic minced
• 1 tablespoon fresh thyme leaves
• 1⁄2 cup salt-cured pitted black olives
• 1⁄8 cup dry white wine optional
• 6 7-ounce cod fillets
• 3 tablespoons unsalted butter
• 3 tablespoons capers
• Handful of fresh flat-leaf parsley for garnish (optional)
• 1 lemon sliced into 6 wedges, for serving (optional)

Instructions

• Preheat the oven to 425°F. Line two rimmed baking sheets with parchment paper.
• Slice the potatoes into 1⁄8-inch-thick rounds. In a large bowl, toss the potatoes with 3 tablespoons of the olive oil. Arrange the potato slices on one of the prepared pans in rows to create 6 rectangles, each slightly larger than one cod fillet, and overlapping the slices by at least 1⁄2 inch to ensure stability when serving. Layer any extra slices in the centers of the shingled potato rectangles. Season generously with salt and pepper and roast for 30 minutes, rotating the pan midway through, until the edges of the potatoes are golden and crispy.
• Meanwhile, toss the tomatoes in the bowl with the remaining 2 tablespoons olive oil and the garlic, thyme, and olives. Season with salt and pepper. Spread onto the other prepared pan and sprinkle with white wine. Roast until the tomatoes have burst and are just beginning to brown in spots, about 25 minutes.
• Place a cod fillet in the center of each potato rectangle, season with salt and pepper, top each fillet with 1⁄2 tablespoon each butter and capers. Return the pan to the oven and bake until the fish is opaque and flakes easily with a fork, about 15 minutes.
• Using a spatula, gently transfer the fillet-topped potato rectangles and the tomatoes and olives to a serving plate, garnish with parsley, and serve with lemon wedges.

Recipe Olivia Mack Anderson

Photography Chelsea McNamara