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With the motor running, slowly add oil and puree until creamy. To prepare pork & vegetables: Place pork and 1/4 cup dressing in a large sealable bag. Press out air and seal. Massage the dressing all over the pork. Refrigerate for at least 4 hours or up to 24 hours. (Reserve the 2 tablespoons dressing for Step 8.) Cut broccoli into large florets, about 1 1/2 inches wide. Toss the vegetables with 2 tablespoons oil, Italian seasoning and 1/2 teaspoon each salt and pepper....

Think of a jumbo stuffed mushroom without all the high-fat ingredients but with all the flavor. Serve these alongside grilled chicken breasts or a juicy steak. Place mushroom caps, gill-side up, on the prepared pan. Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell Sprinkle with 1/8 teaspoon salt and pepper. Roast until tender, about 20 minutes. Return to the oven and roast until the breadcrumbs are browned, about 5 minutes....

A bright, minty cucumber-garlic tzatziki sauce provides a creamy foundation for your bowl. Fresh dill and mint finish your bowl with a hit of freshness. Keep reading for our expert tips, including what ingredient swaps you’ve got the option to make. Photo:Photographer Victor Protasio, Food Stylist Chelsea Zimmer, Prop Stylist Christina Daley Place halved potatoes in a large bowl. Add 2 tablespoons oil, 12 teaspoon salt and 12 teaspoon pepper; toss to coat....

Place carrots, garlic and thyme on the prepared pan. Drizzle with 2 tablespoons oil and season with 1/4 teaspoon salt; toss to coat. Roast until the carrots are tender but not browned, 25 to 30 minutes. Meanwhile, to prepare dukkah: Heat a small skillet over low heat. Arrange the carrots and garlic on a platter. Drizzle with the remaining 1 tablespoon oil and sprinkle with the dukkah. Daily Values (DVs) are the recommended amounts of nutrients to consume each day....

TheseRoasted Romesco Vegetablesare a flavor-packed powerhouse thatll leave your mouth watering. Read on for how to make this awesome dish the best that it can be! Stir 112 teaspoons smoked paprika and 34 teaspoon each coriander and cumin together in a small bowl. Photo:photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle Sprinkle the broccoli mixture with 12 teaspoon salt. Add 2 tablespoons water and 1 teaspoon vinegar....

Keep it vegan or add a drizzle of plain yogurt for extra richness. Bring to a boil. Reduce heat to maintain a simmer, cover and cook until tender, 25 to 30 minutes. Ali Redmond Uncover and continue simmering until the liquid reduces slightly, about 5 minutes more. Stir in lemon juice and 1 teaspoon oil. Meanwhile, to prepare vegetables: Heat oil in a large skillet over medium heat. Add garlic and cook until fragrant, 1 to 2 minutes....

Gochujang, mayonnaise and honey combine to bring a spicy-sweet flavor to roasted salmon fillets. The honey allows the sauce to cling to the salmon while also providing a slight caramelization. Store-bought kimchi adds a nice tang to complete these weeknight-friendly rice bowls. Photo:Robby Lozano, Food Stylist: Amanda Holstein, Prop Stylist: Josh Hoggle Line a large rimmed baking sheet with foil. Roast until an instant-read thermometer inserted into the thickest portion of salmon registers 145F, 14 to 16 minutes....

In this healthy salmon dinner, you’ll get a dose of greens and green dressing! Very thoroughly pat chickpeas dry, then toss with the paprika mixture. Spread on a rimmed baking sheet. Bake the chickpeas on the upper rack, stirring twice, for 30 minutes. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add kale and cook, stirring occasionally, for 2 minutes. Add water and continue cooking until the kale is tender, about 5 minutes more....

Orange blossom water adds delicate aroma to the vinaigrette that’s drizzled on top. Serve alongside roast beef or pork, or over mashed potatoes as a main course. Remove any cabbage leaves that are wilted or falling off. Place the cabbage, stem-side down, on the prepared pan and drizzle with 2 tablespoons oil. Roast until a skewer easily passes through to the center, about 2 hours. To prepare za’atar, combine hazelnuts, sesame seeds and sumac in another small bowl....

Charred bits of tender-crisp savoy cabbage pick up the flavors of coriander and lemon in this delightful side dish. Serve alongside roasted chicken or fish. Toss cabbage with oil, coriander, salt and pepper on a large rimmed baking sheet. Photo: Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine Keely Roast, stirring halfway through, until tender and golden brown in places, about 25 minutes. Stir in lemon zest, lemon juice and pistachios....

If you could’t find acorn squash, substitute butternut instead. Halve squash and scoop out the seeds. Cut the squash and apples into 1-inch wedges. Whisk oil, cinnamon, allspice, coriander, salt and pepper in a large bowl. Add the squash and apples and toss to coat. Spread on the prepared pan. Roast until tender, 25 to 30 minutes. Serve topped with dried cherries and pepitas. Daily Values (DVs) are the recommended amounts of nutrients to consume each day....

Spread in an even layer on a large rimmed baking sheet. Roast until lightly browned and tender, about 20 minutes. Meanwhile, finely chop 1 date. Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman Using the flat side of a large knife, smash into a paste; scrape into a small bowl. Transfer dressed kale to a large platter. Top with lentils, the roasted squash, cranberries, pepitas and feta....

We use a whole-wheat baguette, but whole-wheat buns would work as well, if you prefer. Spread on a large baking sheet. Roast until tender, about 20 minutes. Photo:Photography: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco Meanwhile, combine onion and vinegar in a small bowl. Mix yogurt, feta and ground pepper to taste in another small bowl. Massage gently with clean hands. Photography: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco...