Week of October 7th

ROASTED SALMON WITH LENTILS
Original recipe here.

¾ cup lentils
½ small onion
1 large celery stalk, chopped
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
1/3 cup chopped fresh parsley
Coarse salt and ground pepper
4 skinless salmon fillets about 6 oz each
Nonstick cooking spray

Heat broiler.  Combine lentils and 2 ½ cups water in a medium saucepan.  Bring to a boil; reduce heat, and simmer covered, 5 minutes.  Add onion and celery; cover, and continue cooking until lentils and vegetables are just tender, 15 to 25 minutes more.  Drain, reserving cooking liquid.  Transfer lentils and vegetables to a medium bowl.

In a bowl, whisk 2 tablespoons reserved cooking liquid with the vinegar, oil, mustard, garlic and parsley; season with salt and pepper.  Toss half the dressing with lentil mixture.

Meanwhile, season salmon with salt and pepper.  Coat a baking sheet with cooking spray.  Arrange salmon on sheet; broil until opaque throughout, 8 to 10 minutes.  Spoon lentils onto plates; top with salmon, flaking it into large pieces, if desired.  Drizzle with remaining dressing.

SPAGHETTI PUTTANESCA
Original recipe here.

Cook 1 pound spaghetti in a large pot of boiling salted water according to package instructions; drain; return to pot.

Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat.  Add 3 minced garlic cloves, ¼ to ½ teaspoon crushed red pepper, and 6 rinsed anchovies (optional), mashing them with a wooden spoon.  Cook, stirring until garlic is fragrant, 2 minutes.

Add 1 can (28 ounces) whole tomatoes and their juice, breaking up tomatoes with hands.  Sir in 2 tablespoons capers and ½ cup chopped pitted kalamata olives.  Bring to a boil, reduce heat. 

Simmer until thickened, 5 to 10 minutes.  Toss with pasta; season with salt and ground pepper.

ROASTED CHICKEN SAUSAGE & POTATOES
Original recipe here.

Preheat oven to 450.  Pierce 1 ½ pounds smoked chicken sausage all over with a fork; place on a rimmed baking sheet with 1 ½ pounds halved small white potatoes and 1 tablespoon fresh rosemary leaves.

Drizzle all with 2 tablespoons olive oil; season generously with coarse salt and ground pepper. Toss to coat, and spread in an even layer.
 
Roast, tossing occasionally until sausage is browned and potatoes are tender, 30 to 35 minutes.  If desired, halve sausages crosswise before serving.