Roasted Pork and Black-Eyed Pea Salad

This recipe is sure to impress and it is quite simple. I've never been a huge fan of pork but this is such an easy way to server up a good meal.

Serves 4 | Prep time: 20 minutes | Total time: 45 minutes


Preheat oven to 450 degrees. In a small bowl, combine paprika, thyme, cayenne, 1 teaspoon salt, and 1/4 teaspoon pepper; set spice mixture aside.
Place pork on a rimmed baking sheet; rub with oil. Sprinkle all over with spice mixture, patting in gently. Roast until an instant-read thermometer inserted in the thickest part of meat registers 150 degrees. 20 to 25 minutes; let cool.
Black-Eyed Pea Salad


In a medium container, whisk mustard, vinegar, and oil. Add all vegetables. Season with salt and pepper; toss to combine.


ingredients
1 tablespoon paprika
1 teaspoon dried thyme
1 pound store-bought pizza dough, fresh, or thawed if frozen
¼ to ½ teaspoon cayenne pepper
Coarse salt and ground pepper
2 pork tenderloins (10 to 12 ounces each)
1 tablespoon vegetable oil
Black-Eyed Pea Salad

1 teaspoon Dijon mustard
2 tablespoons cider vinegar
1 tablespoon vegetable oil
1 can (15 ounces) black-eyed peas, drained and rinsed
1 package (10 ounces) frozen corn kernels, thawed
1 red bell pepper (ribs and seeds removed), finely diced
2 scallions, thinly sliced
Coarse salt and ground pepper

Chicken with Potatoes and Arugula

Serves 1 | Prep Time: 5 minutes | Total Time: 35 minutes



Preheat oven to 450 degrees. In a small bowl, combine butter, oregano, and zest. On a small rimmed baking sheet, using your hands, toss potatoes and chicken with butter mixture, being sure to rub some under the chicken skin. Season with salt and pepper. Bake, 25 to 30 minutes, tossing potatoes once halfway through, until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees
Transfer chicken to a plate. On the baking sheet, using tongs, toss potatoes with arugula; season with lemon juice, salt, and pepper. Serve alongside chicken.


ingredients
1 tablespoon butter, room temperature
¼ teaspoon dried oregano
¼ teaspoon grated lemon zest, plus 1 to 2 teaspoons fresh lemon juice
4 new potatoes, scrubbed, halved (quartered if large)
1 bone-in, skin-on chicken breast half (10 to 12 ounces)
coarse salt and ground pepper
½ bunch arugula (about 4 ounces), stemmed and coarsely torn

Roasted Salmon with Brussels Sprouts

This recipe also comes from PBS Everyday Food. I have to admit I've never been a fan of brussel sprouts but this recipe actually results in a somewhat tasty surprise.

Preheat oven to 450 degrees. On a rimmed baking sheet, toss brussels sprouts with olive oil. Season with ½ teaspoon coarse salt and ¼ teaspoon ground pepper. Spread in a single layer. Roast, tossing occasionally, until sprouts are browned, 10 to 15 minutes.
Season salmon fillets with salt and pepper. Place in center of baking sheet (push sprouts to sides). Roast until salmon is opaque throughout and sprouts are tender, about 10 minutes.

ingredients
1 pound Brussels sprouts, trimmed and halved lengthwise
2 tablespoons olive oil
Coarse salt and ground pepper
4 skinless salmon fillets, (about 1½ pounds)

Roasted Fall Vegetable and Ricotta Pizza

This is a really unique recipe and quite easy to prepare. I first saw this on PBS Everyday Food Recipes.

Roasted Fall Vegetable and Ricotta Pizza
Serves 4 | Prep time: 25 minutes | Total time: 50 minutes


Preheat oven to 475°. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.
On a lightly floured surface, roll and stretch dough into a 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to sheet.
Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary. Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes. Serve.
Roasted Fall Vegetables
Serves 8; Makes about 12 cups |Prep time: 20 minutes |Total time: 1 hour 20 minutes

Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and ¼ teaspoon pepper.
Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature. (To store: Let cool, place in an airtight container, and refrigerate up to 3 days. Pour off any accumulated liquid before using.)




ingredients
Olive oil, for baking sheet and drizzling (6-inch)
Flour, for dusting surface
1 pound store-bought pizza dough, fresh, or thawed if frozen
8 ounces part-skim mozzarella cheese, grated (about 2 cups)
6 cups (about ½ recipe) Roasted Fall Vegetables, drained and coarsely cut
1 cup part-skim ricotta cheese
1 tablespoon fresh rosemary leaves, (optional)
Coarse salt and ground pepper
Roasted Fall Vegetables

2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1½ inch pieces
2 pounds red new potatoes, (12 to 14), well scrubbed and quartered
1 pound medium red onions, (about 2 to 3), peeled and quartered
1 pound carrots, (6 to 8 medium) halved lengthwise, if thick, and cut into 1½ inch lengths
4 to 6 cloves garlic, peeled and smashed
3 tablespoons olive oil
Coarse salt and ground pepper