CRISPY PARMESAN TRUFFLE POTATOES!✨If you like truffle fries and crispy veggies, THIS is your side! I’ve been seeing vegetables cooked like this all over the socials. I found that by roasting them a little longer, the cheese got even more golden and crispy, and the potatoes were perfectly tender. I added truffle oil to make them extra holiday fancy (bc YUM!) but it’s totally optional. Note that a little goes a LONG way! PRO TIP: You MUST grate the Parm fresh from the block so it melts and crisps properly. It’s worth it! YOU’LL NEED: -3/4 lb mini gold potatoes, scrubbed and halved -1 1/2 T olive oil -1/4 tsp garlic powder -1/4 tsp kosher salt -1/8 tsp black pepper -2 1/2 oz Parmesan cheese, freshly grated (about 3/4 c) -2 tsp truffle oil, optional Toss potatoes with oil and seasonings. Grate Parmesan into a single layer in a baking dish, then arrange the potatoes cut side down. Bake at 400°F until the Parmesan is golden and crispy. Let cool 5 min, drizzle with truffle oil, and serve. DEVOUR! For detailed step-by-step instructions, plus a printable version visit wellplated.com or the link in my @wellplated bio! #parmesanpotatoes #potato #potatoes #easyrecipes #sides #sidedish #parmesan

Healthy eating inspo: Teriyaki Salmon Power Bowls! 🍣🥑 My easy teriyaki baked salmon, served over brown rice (or quinoa), plus crunchy veg, protein-rich edamame, and a Sriracha yogurt sauce to tie it all together! FOR THE TERIYAKI SALMON: ✨4 6- to 8-ounce skin-on salmon fillets (or 1 1 1/2-pound center-cut side of salmon*) ✨3 tablespoons pure maple syrup ✨3 tablespoons low-sodium soy sauce plus additional for serving swap for tamari for gluten free ✨2 tablespoons extra-virgin olive oil ✨1 tablespoon minced fresh ginger ✨1/4 teaspoon ground black pepper plus additional to taste ✨Kosher salt to taste ✨Chopped green onion for serving ✨Toasted sesame seeds for serving STEPS: ✨Preheat oven to 400° F. Line a baking dish large enough to hold the salmon in an even layer with aluminum foil (a 9×13-inch baking dish works well; you can also use parchment paper, but only if your paper is broiler safe, you will need to skip the boiling step). With paper towel, pat the salmon dry, then arrange the pieces down the center of the baking dish so that they are not touching. ✨In a small bowl or larger liquid measuring cup with a spout, combine the maple syrup, soy sauce, oil, ginger, and black pepper. Drizzle 3/4 all over the top of the salmon. Rub or brush to coat the salmon evenly with the sauce. With a spoon, scoop some of the glaze that collects in the bottom of the pan over the top of the salmon. Reserve the remaining sauce. ✨Bake the salmon for 6 minutes, then with a spoon, baste again with the sauce that’s collected in the pan. Continue baking until the salmon is almost cooked through at the center, about another 5 minutes for 1-inch fillets; if your salmon is thicker or thinner, you will need to adjust the cooking time accordingly. ✨Drizzle the reserved glaze over the salmon and place on the upper third rack. Turn the oven to broil and let cook until the salmon reaches 140° F on an instant-read thermometer for medium salmon (or cook all the way to 145°F for well done), about 1 to 2 minutes more. Note that the salmon’s temperature will rise as it rests. When done, salmon should flake easily with a fork. Let rest a few minutes. Sprinkle with a pinch of salt, green onions, and sesame seeds. Serve hot over rice as desired. #healthylunchideas #healthyeating #healthyrecipes #powerbowl #bowlsofgoodness #healthydinners #healthymeals

Creamy Sausage Tortellini Soup is a meal the whole family will love! INGREDIENTS - 1 T olive oil - 1 lb ground Italian chicken or turkey sausage - 1 large yellow onion, chopped - 1 large fennel bulb, chopped - 3 large carrots, chopped - 3/4 tsp kosher salt - 1/2 tsp pepper - 2 T tomato paste - 3 cloves garlic minced - 2 T flour - 5 to 6 cups low-sodium chicken broth - 1 T Italian seasoning - 4 c chopped kale - 1 (9-ounce) package cheese tortellini - 1 T red wine vinegar - 1/3 c heavy cream (optional...or not) - Grated Parm, for serving INSTRUCTIONS 1. Saute the sausage in the oil in a big pot. Add the onion, fennel, carrots, salt, and pepper. Cook for 5 min. 2. Add the tomato paste and garlic and cook 1 min. Sprinkle the flour over the top. Stir and cook for 1 full min. 3. Slowly pour in 5 cups broth, stirring to scrape up any bits that are stuck along the bottom of the pan. Add the Italian seasoning. 4. Bring to a simmer on high. Reduce the heat and let simmer for 5 minutes, until the carrots are tender. 5. Stir in the tortellini and kale, then the heavy cream. Bring to a boil, then reduce the heat, and simmer until the tortellini is cooked through and the kale is tender, about 5 minutes. If the soup i thicker than you would like, add the remaining chicken broth until your desired consistency is reached. 6. Stir in the red wine vinegar. Serve hot, topped with lots of Parm #soup #souptok #tortellinisoup #pasta #souprecipe #soupseason #healthysoup #healthyrecipes