These "One Pot" Dinners Will Make Your Life Easier

Ingredients

• 2 tablespoons Grainy Mustard (prefer grainy mustard, any mustard works)
• 2 tablespoons Maple Syrup (pure maple syrup)
• 4 tablespoons Olive Oil (extra‑virgin, divided between glaze and vegetables)
• to taste Salt (kosher or sea salt)
• 1 pound Salmon Fillet (skinless, fresh; yields two servings)
• 1 medium Fennel Bulb (thinly sliced)
• to taste Black Pepper (freshly ground)
• 1 Lemon (cut in half for roasting, plus juice for sauce)
• 0.5 cup Sour Cream (for the zesty cream sauce)
• 2 tablespoons Fresh Parsley (chopped)
• 1 clove Garlic (minced for sauce)
• 1 cup Couscous (instant, dry)
• 2 Eggplant (small‑medium, sliced lengthwise, garlic stuffed, wrapped in foil)
• 2 Garlic Cloves (halved and inserted into eggplant)
• 1 sheet Aluminum Foil (for wrapping eggplant)
• 0.5 head Cauliflower (cut into bite‑size florets)
• 200 grams Halloumi Cheese (firm, sliced to match cauliflower size)
• 1 teaspoon Turmeric Powder
• 1 teaspoon Paprika
• 1 teaspoon Cumin Powder
• 0.5 can Canned Chickpeas (drained, optional for extra protein)
• 2 tablespoons Tahini
• 2 tablespoons Lemon Juice (fresh, from a lemon)
• 2 tablespoons Pickled Red Onions (optional garnish)
• 3 Chicken Thighs (bone‑in, skin‑on for flavor)
• 1 Medium Onion (chopped)
• 5 Garlic Cloves (minced)
• 1 teaspoon Fresh Thyme Leaves
• 1 cup Orzo Pasta (dry)
• 1 lemon Lemon Zest (zested from one lemon)
• 0.75 cup Fresh Lemon Juice (about 2 lemons)
• 1.5 cups Chicken Stock (low‑sodium)
• 1 cup Cherry Tomatoes (halved)
• 2 tablespoons Fresh Dill (chopped for garnish)
• 4 slices Bacon (Canadian style, homemade if possible)
• 0.5 head Nappa Cabbage (roughly chopped)
• 3 stalks Green Onions (sliced, half reserved for garnish)
• 1 cup Fresh Kimchi (ripe, unpasteurized)
• 1 cup Mushrooms (sliced (any variety))
• 1 cup Chicken Stock (leftover from chicken dish)
• 1 cup Water
• 1 cup Rice Cakes (Tteok) (Korean rice cakes, chewy)

Instructions

1. Make Maple‑Mustard Glaze

   Combine grainy mustard, maple syrup, 1 tbsp olive oil, and a pinch of salt in a mixing bowl; whisk until smooth.

   Time: PT5M

2. Coat Salmon

   Pat the 1‑lb salmon dry, then spread the glaze evenly over the flesh. Set aside while you prep the vegetables.

   Time: PT2M

3. Prepare Fennel

   Thinly slice the fennel bulb, place in a bowl, drizzle with 1 tbsp olive oil, season with salt and pepper, and toss to coat.

   Time: PT5M

4. Preheat Air Fryer

   Set the infrared air fryer to 375°F and let it preheat for about 2 minutes.

   Time: PT2M

   Temperature: 375°F

5. Arrange Tray

   Place the glazed salmon on one side of the air‑fryer tray, insert a probe thermometer into the thickest part, and spread the fennel on the other side. Add lemon halves in a corner.

   Time: PT3M

6. Air‑Fry Salmon & Fennel

   Cook at 375°F for 13 minutes, then switch to the broil setting for an additional 2 minutes to crisp the salmon surface.

   Time: PT15M

   Temperature: 375°F

7. Prepare Couscous

   Place 1 cup dry couscous in a mason jar, pour 1 cup boiling water over it, cover, and let sit for 10 minutes until fluffy.

   Time: PT10M

8. Make Zesty Cream Sauce

   In a small bowl, combine sour cream, chopped parsley, minced garlic, the juice of the roasted lemon halves, and season with salt and pepper; stir until smooth.

   Time: PT5M

9. Plate Salmon Meal

   Spoon couscous onto plates, top with roasted fennel, place the salmon chunk on top, and drizzle with the cream sauce.

   Time: PT3M

10. Prep Eggplant for Roasting

    Slice each eggplant lengthwise, insert a halved garlic clove into the slit, and wrap tightly in aluminum foil.

    Time: PT5M

11. Season Cauliflower & Halloumi

    Toss cauliflower florets and halloumi cubes with 2 tbsp olive oil, turmeric, paprika, cumin, salt, and pepper until evenly coated.

    Time: PT5M

12. Air‑Fry Eggplant

    Place foil‑wrapped eggplants in the air fryer at 375°F and cook for 10 minutes.

    Time: PT10M

    Temperature: 375°F

13. Add Cauliflower & Halloumi

    Open the air fryer, add the seasoned cauliflower and halloumi to the tray, and continue cooking for 13 more minutes at 375°F.

    Time: PT13M

    Temperature: 375°F

14. Extract Eggplant Flesh

    Remove the foil‑wrapped eggplants, let cool briefly, then scoop out the soft interior, discard the skin, and chop the flesh.

    Time: PT5M

15. Assemble Eggplant Salad

    In a bowl combine chopped eggplant flesh, drained chickpeas, chopped parsley, tahini, lemon juice, salt, and pepper; mix until a rough dip‑like consistency forms.

    Time: PT5M

16. Plate Eggplant Dish

    Spread the eggplant salad on a plate, top with the roasted cauliflower and halloumi, and garnish with pickled red onions if desired.

    Time: PT3M

17. Preheat Oven for Chicken

    Set oven to 350°F and allow it to preheat while you sear the chicken.

    Time: PT5M

    Temperature: 350°F

18. Season & Sear Chicken Thighs

    Pat dry the chicken thighs, season with salt and pepper, then sear skin‑side down in the ceramic pan with 2 tbsp olive oil for 6‑7 minutes until golden, flip and sear another 2 minutes.

    Time: PT9M

    Temperature: medium‑high

19. Sauté Aromatics

    Remove chicken, add chopped onion, minced garlic, and thyme to the same pan; sauté 6‑7 minutes until softened and fragrant.

    Time: PT7M

    Temperature: medium

20. Toast Orzo

    Stir in 1 cup dry orzo and toast for 2‑3 minutes, stirring constantly.

    Time: PT3M

    Temperature: medium

21. Add Liquids & Tomatoes

    Pour in the lemon juice, lemon zest, 1.5 cups chicken stock, and halved cherry tomatoes; bring to a gentle bubble.

    Time: PT3M

    Temperature: medium

22. Bake Chicken & Orzo

    Nestle the partially seared chicken thighs into the orzo mixture, skin side up, and bake uncovered in the 350°F oven for 15 minutes, or until the orzo is tender and liquid is absorbed.

    Time: PT15M

    Temperature: 350°F

23. Finish & Garnish

    Remove from oven, sprinkle chopped fresh dill over the top, and let rest 2 minutes before serving.

    Time: PT2M

24. Cook Bacon for Kimchi Stew

    In a clean pan, fry the bacon slices over medium heat until crisp, about 5 minutes.

    Time: PT5M

    Temperature: medium

25. Add Cabbage & Green Onions

    Add sliced nappa cabbage and half of the sliced green onions to the pan; stir‑fry 2 minutes.

    Time: PT2M

    Temperature: medium

26. Incorporate Kimchi & Mushrooms

    Stir in chopped kimchi and sliced mushrooms; cook another 2 minutes.

    Time: PT2M

    Temperature: medium

27. Add Stock, Water & Rice Cakes

    Pour in 1 cup chicken stock, 1 cup water, and the kimchi juice; bring to a simmer, then add the rice cakes, cover, and simmer 10 minutes until the cakes are soft and the broth thickens.

    Time: PT10M

    Temperature: medium

28. Season & Finish

    Season the stew with salt to taste, stir in the remaining sliced green onions, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

45 g

Fat

20 g

Fiber

6 g