Main Dishes

Apricot-Pistachio Salmon

For those nights you’re craving sweet and savoury, opt for these baked salmon fillets with golden florets of roasted cauliflower.

Preheat oven to 400F. Line 2 baking sheets with foil. Toss 1 medium cauliflower, cut into bite-sized pieces, with 2 tbsp olive oil, 1 tsp coriander, 1/2 tsp cumin and 1/4 tsp each cardamom and salt on 1 prepared sheet. Spread in a single layer (it’s okay if they touch). Bake in bottom third of oven until edges are golden, stirring halfway through, about 30 min. Arrange 4 salmon fillets, about 180 g each, skin-side down, on second prepared sheet. Sprinkle with 1/2 tsp salt. Season with fresh pepper. Brush 4 tsp apricot jam over tops of salmon. Sprinkle 1/3 cup coarsely chopped pistachios over salmon, pressing gently so they stick. Bake in top third of oven until a knife tip inserted into thickest part of fish comes out warm, 14 to 16 min.

Skip store-bought cans, because you can't beat the sweet, savory and smoky taste of homemade baked beans with bacon and molasses. The old-fashioned beans cook slowly in the oven for hours, developing a rich, thick sauce. Baked beans from scratch are the perfect side dish for your next cookout or potluck, and a simple lunch or dinner entrée when paired with cornbread or Boston brown bread!

1 lb. dried navy or Great Northern beans
1/2 lb. bacon
1 medium onion
1/2 c ketchup
3/4 c molasses
2 T apple cider vinegar
2 t dry mustard
2 c chicken broth
kosher salt and black pepper
  • Place beans in a large bowl or pot. Cover with water by 2 inches. Cover and let stand overnight. Drain and rinse the beans.
  • Place the beans in a large pot and cover with fresh water (about 1...
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