Sheet Pan Suppers: Baking Sheet Quesadillas

Sheet Pan Suppers: Baking Sheet Quesadillas

ques

4 tablespoons unsalted butter, at room temperature, divided
12 rectangular tortillas or wraps (available in the deli section of most grocery stores)
½ cup salsa
12 ounces shredded cheddar or Jack cheese
2 tablespoons chopped fresh cilantro
3 tablespoons sliced green onions
Sour cream, as needed for serving
Salsa, as needed for serving

Preheat the oven to 425°F. Grease a baking sheet with 2 tablespoons of the butter. Arrange half of the tortillas in the prepared pan, overlapping them as needed to fully cover the base. Spread the salsa in an even layer on top of the tortillas. Sprinkle the cheese evenly over the salsa. Arrange the remaining tortillas on top of the cheese, overlapping as needed to fully cover the pan. Spread the remaining 2 tablespoons butter evenly over the tortillas. Bake until the tortillas are golden and the cheese is fully melted, 9 to 12 minutes. Garnish with the cilantro and green onions. Serve immediately, warm, with sour cream and salsa on the side

Sheet Pan Supper: Chicken Jerome

Sheet Pan Supper: Chicken Jerome

jerome4 boneless, skinless thin-cut chicken breasts or cutlets (about 1 pound total)
½ teaspoon salt
2 jars (6 ounces each) marinated artichoke hearts, drained and quartered, ½ cup marinade reserved
3 cups sliced mushrooms (roughly ¾ inch-thick slices)
3 scallions (whites and light green parts only), sliced into ½ inch-thick rounds
½ cup white wine
¼ cup heavy cream
Grated zest of 1 lemon
½ teaspoon herbes de Provence
¼ teaspoon freshly ground black pepper

Preheat the oven to broil, with a rack 4 inches from the heat. Line a sheet pan with aluminum foil. Place the chicken pieces on the prepared pan, spaced evenly apart, and sprinkle them with ¼ teaspoon of the salt. Arrange the artichoke hearts and mushrooms around the chicken, filling in the empty spaces and overlapping them occasionally. Sprinkle the sliced scallions atop it all. In a small bowl or 2-cup measuring cup, whisk together the reserved artichoke marinade, wine, cream, lemon zest, herbes de Provence, the remaining ¼ teaspoon salt, and the pepper. Carefully pour this sauce over the chicken and vegetables, making sure the entire pan is covered with liquid. Broil the chicken, rotating the pan once during cooking, until the chicken is cooked through and lightly browned on top, 10 to 15 minutes. Serve hot.

Sheet Pan Supper: Fajita Flank Steak with Peppers & Onion

Sheet Pan Supper: Fajita Flank Steak with Peppers & Onion

flank steak fajitas2½ pounds flank steak
4 cloves garlic, minced
¼ cup plus 2 tablespoons extra virgin olive oil
3 tablespoons Worcestershire sauce
¼ cup freshly squeezed lime juice (from 2 to 4 limes)
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon sugar
¼ teaspoon crushed red pepper flakes
1 teaspoon kosher salt
Olive oil cooking spray
4 bell peppers (any color), stemmed, seeded, and thinly sliced
1 yellow onion, thinly sliced
8 to 12 small (6-inch) flour or corn tortillas, for serving
¼ cup chopped fresh cilantro leaves
Salsa, sour cream, sliced avocado, and Cotija cheese, for serving

Place the flank steak in a large zip-top bag or a shallow glass baking dish. Whisk together the garlic, olive oil, Worcestershire sauce, lime juice, cumin, chili powder, sugar, red pepper flakes, and salt in a small bowl. Reserve ¼ cup of the marinade for the vegetables and pour the rest over the flank steak, turning it to coat. Close up the bag or cover the baking dish and marinate the steak in the refrigerator for at least 2 hours, and up to 12. When you’re ready to cook, preheat the oven to 450°F with one rack about 4 inches from the broiler, another rack in the center position, and another in the bottom position. Line a sheet pan with aluminum foil, and mist it with the cooking spray. Toss the peppers and onion with the reserved ¼ cup marinade in a large bowl and spread them evenly on the prepared pan. Roast on the center rack until softened and starting to brown, 10 to 15 minutes. Remove the pan from the oven and turn the oven to broil. Wrap a stack of tortillas in aluminum foil and set it aside.
Push the peppers and onion to the perimeter of the pan. Remove the flank steak from the marinade, allowing any excess liquid to drip off the meat, and place it in the center of the pan, surrounded by the vegetables. Place the pan on the top rack and broil the steak, flipping it once, until it begins to char on the outside and an instant-read thermometer inserted into the thickest part of the meat registers 125°F for rare or 135°F for medium-rare, 3 to 5 minutes per side. While the steak cooks, place the foil-wrapped tortillas on the bottom rack to warm through. Once the steak is finished cooking, remove the pan from the oven and turn the oven off. Leave the tortillas in the oven to continue warming while the steak rests. Allow the steak to rest, loosely covered with foil, for 10 minutes before slicing it thinly against the grain. Sprinkle with the cilantro. Serve the steak warm with the peppers and onion and tortillas. Pass the salsa, sour cream, avocado, and cheese at the table.

Raspberry Lemon Pudding Cakes

Raspberry Lemon Pudding Cakes

rasp2 large eggs, separated
1/2 cup granulated sugar
3 tablespoons flour
2 tablespoons melted butter
Finely shredded zest of 1 lemon
3 tablespoons fresh lemon juice
1 cup low-fat (1%) milk
1/8 teaspoon cream of tartar
2 2/3 cups (12 oz.) raspberries, divided
Powdered sugar

Preheat oven to 350°. Set 6 ramekins (2/3 cup size) in a 9- by 13-in. baking pan. In a medium bowl, whisk together egg yolks and granulated sugar until thick and creamy. Whisk in flour, butter, lemon zest and juice, and milk until blended. In a deep bowl with a mixer on high speed, beat egg whites and cream of tartar until whites hold stiff, moist peaks when beater is lifted. Stir one-quarter of whites into yolk mixture until blended, then gently fold in remaining whites. Gently fold in half of raspberries. Spoon batter into ramekins. Pour enough hot tap water into baking pan to come 1 in. up sides of ramekins. Bake until cake layers are set and tops are golden, 30 to 35 minutes. Remove ramekins from water; let cool at least 30 minutes. Serve with more berries on top and a dusting of powdered sugar. Make ahead: Chill airtight up to 1 day; pudding layer will become more distinct

Sarah Carey Pot Roast

Sarah Carey Pot Roast

sarah pot roast2 tablespoons vegetable oil
1 5-pound beef chuck roast
Salt and pepper
2 cups beef stock or reduced sodium canned beef broth
1/2 cup red wine (optional)
3 onions, cut into large wedges
4 cloves garlic, chopped
2 dried bay leaves
1 teaspoon dried thyme
2 tablespoons tomato paste
2 pounds carrots, cut into 1 1/2-inch chunks
2 pounds potatoes, cut into 1 1/2-inch chunks

Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes. Turn meat fat side up. Add stock, wine, if using, onions, garlic, bay leaves, and thyme. Stir in tomato paste. Bring to a simmer, cover; put in the oven, and roast for 3 hours. Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more. Transfer the roast, carrots, and potatoes to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.

Sheet Pan Supper: Chicken Fennel Bake

Sheet Pan Supper: Chicken Fennel Bake

fennel2 fennel bulbs, trimmed
Kosher salt and freshly ground black pepper
5 lemons
1/4 cup extra-virgin olive oil
1 pound baby potatoes
1 cup baby carrots
6 chicken thighs
Preheat the oven to 375 degrees F. Line a baking sheet with foil.
Cut the fennel into thick slices. Shingle them onto the center of the baking sheet and season with salt and pepper.

Zest 2 of the lemons and set aside, then juice these lemons into a medium bowl. Whisk the olive oil into the lemon juice and season with salt and pepper. Halve the remaining 3 lemons and add them to the bowl along with the potatoes and carrots. Toss to coat. Spread the vegetables and lemon halves around the outside of the baking sheet. Put the chicken thighs in the same bowl along with the reserved lemon zest and more salt and pepper. Toss to coat. Put the chicken on top of the fennel skin-side up, leaving a little space between pieces.
Bake, stirring the potatoes and carrots halfway through, until the chicken is cooked through and the vegetables are tender, 50 minutes to 1 hour. Serve the chicken with the vegetables and roasted lemon halves.

Sheet Pan Supper: Teriyaki Pork and Vegetables

Sheet Pan Supper: Teriyaki Pork and Vegetables

6 boneless pork chops
6 tablespoons teriyaki sauce
18 asparagus spears, trimmed
12 green onions, trimmed
3 heads bok choy, halved
3 green bell peppers, each cut into 6 slices
Olive oil, for drizzling
2 tablespoons fresh cilantro leaves

Preheat the oven to 375 degrees F. Put the pork chops on a baking sheet, pour over the teriyaki sauce and toss to coat. Bake the chops until browned and cooked through, about 15 minutes. Transfer them to a plate and keep warm. Add the asparagus, green onions, bok choy and pepper slices to the baking sheet and drizzle with olive oil. Place the pork chops on top of the vegetables and bake until the vegetables are just beginning to brown, about 10 minutes.
Garnish with cilantro leaves and serve.

Sheet Pan Supper: Sausage, Root Vegetables and Brussels

Sheet Pan Supper: Sausage, Root Vegetables and Brussels

WU1207H_Sausage-Sheetpan_s4x3_jpg_rend_sni12col_landscape

1 pound trimmed whole Brussels sprouts
3 parsnips, cut into 1/4-inch slices
3 sweet potatoes, cut into wedges
2 red onions, cut into quarters
3 tablespoons olive oil
1/2 teaspoon dried sage
Sprinkle of kosher salt
Sprinkle of freshly ground black pepper
12 Italian sausages

Preheat the oven to 375 degrees F. Add the Brussels sprouts, parsnips, sweet potatoes and onions to a baking sheet. Add the olive oil, sage, salt and pepper and toss. Put the sausages in and around the vegetables. Bake until the sausages are cooked through and the vegetables are tender, 40 to 45 minutes. Serve

Jumbo Shrimp with Mushrooms & Garlic

Jumbo Shrimp with Mushrooms & Garlic

jumbo shrimp4 garlic cloves, thinly sliced
1/4 cup plus 2 tablespoons pure olive oil
1/2 pound shiitake mushrooms, stems discarded and caps thickly sliced
2 pounds jumbo shrimp, butterflied in their shells (see Note)
Salt and freshly ground pepper
1/4 cup water
1 cup coarsely chopped cilantro leaves
2 tablespoons unsalted butter
Yellow rice and lime wedges, for serving

In a large skillet, cook the garlic in the olive oil over moderate heat until lightly browned and fragrant, about 1 minute. Using a slotted spoon, transfer the garlic to a plate. Add the mushrooms to the skillet and cook over high heat, stirring occasionally, until browned, about 7 minutes. Season the shrimp with salt and pepper and add them to the skillet. Cook over high heat, stirring occasionally, until nearly cooked through, 7 to 8 minutes. Add the water and cook just until evaporated. Add the cilantro leaves and butter to the skillet and stir to coat. Transfer the shrimp and mushrooms to a platter and garnish with the sliced garlic. Serve the shrimp with yellow rice and lime wedges.

Sheet Pan Supper: Spanish Baked Salmon

Sheet Pan Supper: Spanish Baked Salmon

spanish2 cups sourdough bread croutons (1-inch dice)
3/4 cup pitted green olives
3 red onions, cut into wedges
3 red bell peppers, seeded and cut into 6 slices each
1/2 teaspoon smoked paprika
Sprinkle of kosher salt
Sprinkle of freshly ground black pepper
5 tablespoons olive oil
Six 6-ounce fillets skinless salmon
2 tablespoons chopped fresh parsley

Preheat the oven to 375 degrees F. Put the croutons, olives, onions and peppers on a baking sheet. Add the smoked paprika, salt, pepper and 3 tablespoons of the olive oil and toss until everything is evenly coated. Bake for 15 minutes. Rub the salmon with the remaining 2 tablespoons olive oil and arrange it among the vegetables and croutons on the baking sheet. Bake until the salmon is cooked, another 10 to 12 minutes. Garnish with the parsley and serve.

Basil – Summer’s Favorite Herb

Basil – Summer’s Favorite Herb

Basil smells like summer. Take a deep whiff of its distinctive spicy-sweet scent and you can almost taste the juicy tomato slices waiting on your plate for a few flavor-filled leaves. No wonder basil is among our favorite annual herbs.

The essential oils that give sweet basil leaves their aroma are made of just a few compounds. Linalool is responsible for the light floral character; eugenol, the clove; and methyl chavicol, the anise.

But the ratio of these compounds is different in each type of basil, and consequently so is each variety’s perfume. If you grow several kinds of basil, you can select whatever scent complements the food you’re preparing.

Use standard sweet basils―the type most commonly stocked at supermarkets―for pesto or other Italian dishes; lemon basils with fish or poultry; anise basil for Thai or other spicy dishes; and red and purple basils for garnish or to add sparkle to salads. But don’t restrict yourself; experiment by growing several varieties to familiarize yourself with their fragrances and flavors. Plant basil soon for a summer harvest.

Six tasty basils

6 Tasty BasilsSweet. A generic term for classic culinary basil. Large, smooth green leaves; white flowers. Scent combines mint, spice, citrus, and anise. ‘Genovese’, shown here, is a favorite for pesto.

Anise. Also known as licorice or Thai basil. ‘Siam Queen’ is shown here. Green leaves; purple flowers and stems. Both leaves and flowers have spicy anise scent.

Cinnamon. Pointed green leaves; reddish stems; lavender flowers. Strong cinnamon scent.

Lemon. Small light green leaves; white flowers. Sweet lemon scent plus traces of mint and spice. ‘Sweet Dani’, shown here, is the best-known variety; ‘Mrs. Burns’ has bigger leaves, stronger scent.

Purple-leafed. Burgundy- to plum-colored foliage; white to lavender flowers with dark bracts. Mild to peppery taste depending on variety. ‘Red Rubin’ is shown here. ‘Dark Opal’ and ‘Purple Ruffles’ are two other common varieties.

Bush. Also known as Greek or dwarf basil. Tiny leaves on 1-foot-tall plants; white flowers. Stems are soft and succulent, so you can chop up entire sprig, stem and all. Flavor and fragrance vary but tend to be spicy.

Planting and care

One strategy for making the most of the short basil season is to establish a quick crop by starting with seedlings; most nurseries carry at least a half-dozen varieties. Wait until nighttime temperatures remain above 55° to plant seedlings or sow seeds directly in the ground. If you want to get a head start, sow seeds indoors four to six weeks before setting out.

Plant in a location that provides at least six hours of direct sun. (In hot locations, light afternoon shade is preferable.) Soil should be neutral (6 to 6.5 pH), rich, and well drained. Space plants 10 to 12 inches apart; seeds about 1 inch apart.

Water. Give plants about 1 inch of water per week. Feed with fish emulsion or a balanced fertilizer when you transplant, then fertilize once or twice during the growing season, such as after a heavy harvest.

Check for pests. Slugs and snails love basil. Encircle young seedlings with a barrier of copper flashing to deter pests.

Harvest generously and frequently. Basil tastes better before it flowers, and it will start flowering after producing about six pairs of leaves. Snip off growing tips often. Cut whole stems. When plants start to get ahead of you, cut them back to the bottom two leaves, and use your harvest to make pesto. Or use the flowering stems in bouquets; Thai basil is especially attractive.

Search for Basil Recipes

Classic Pesto
Basil Lemonade
Basil Oil
Thai-Inspired Chicken & Basil Stir Fry
Orange-Basil Cooler
Tomato & Basil Orzo Salad
Creamy Basil Zucchini Soup
Bacon Basil Tomato Sandwich
Basil-Thyme Gimlet
Grilled Grass Fed Rib Eyes with Basil Lemon Butter

Sheet Pan Supper: Lemon-Herb Fish Fillets on Crispy Potato Rafts

Sheet Pan Supper: Lemon-Herb Fish Fillets on Crispy Potato Rafts

fish1 1/2 pounds russet potatoes (about 2 medium), unpeeled and scrubbed, sliced into 1/4-inch-thick rounds
2 tablespoons extra virgin olive oil
4 cloves garlic, minced (roughly 1 tablespoon)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 skinless sole fillets or other firm white fish (5 ounces each and 1 to 1 1/2 inches thick)
4 tablespoons (1/2 stick) unsalted butter
1 lemon, thinly sliced
8 sprigs fresh thyme
2 tablespoons capers, drained

Preheat the oven to 425°F with a rack in the center position. Line a sheet pan with parchment paper. In a large bowl, toss the potatoes with the olive oil, garlic, salt, and pepper until thoroughly coated. Assemble 4 potato rafts by overlapping potato slices on the prepared pan in rectangular mounds. Each raft should consist of 3 or 4 shingled rows and be roughly 4 x 6 inches; use 3 or 4 slices of potato per row. Roast the potatoes, rotating the pan halfway through, until golden brown and beginning to crisp, about 30 minutes. Remove the pan from the oven. Blot the fish fillets dry with a paper towel. Place one, skin-side down, centered on top of each potato raft. Top each piece of fish with 1 tablespoon butter, 2 lemon slices, and 2 sprigs thyme. Scatter the capers atop the fish and around the pan. Return the pan to the oven and roast until the fish is flaky and opaque, about 15 minutes. Transfer the potato rafts and accompanying fillets to individual plates, ideally with a big spatula. Serve hot.

Sheet Pan Supper: Broiled Steak & Asparagus with Feta Cream Sauce

Sheet Pan Supper: Broiled Steak & Asparagus with Feta Cream Sauce

beefsOlive oil cooking spray
2 bunches asparagus (about 2 pounds)
5 tablespoons extra virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 sirloin tip steaks (each 1 to 1 1/2 inches thick; about 2 1/4 pounds total)
1 cup (about 6 ounces) crumbled feta cheese
1/2 cup sour cream
2 tablespoons apple cider vinegar
1/4 cup finely chopped fresh chives

Preheat the broiler with a rack about 4 inches from the heat. Line a sheet pan with aluminum foil and mist a wire rack about the size of the sheet pan with cooking spray. Snap off the bottom of one asparagus spear, to see where it breaks easily. Line up the rest of the bunch and slice off the bottoms at the same spot. Place the trimmed asparagus on the prepared pan, drizzle with 3 tablespoons of the olive oil, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper, and toss to coat. Arrange the asparagus in a single layer around the perimeter of the pan and set the wire rack on top, nudging the asparagus aside as needed so the rack lies flat and even. Blot the steaks dry with a paper towel. Season both sides with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the steaks on the wire rack. Place the pan under the broiler (the steaks should be about an inch from the heat). Broil, flipping the steaks once, until well browned and charred at the edges, 4 to 5 minutes per side for medium-rare. (If you prefer your steak more or less done, adjust the cooking time accordingly.) While the steaks and asparagus cook, make the feta cream sauce: Combine the feta cheese, sour cream, remaining 2 tablespoons olive oil, and cider vinegar in a food processor or blender. Puree the ingredients until smooth. Add salt and pepper to taste and give the sauce one last pulse. Pour the sauce into a bowl and fold in the chives. Remove the pan from the broiler and allow the steak and asparagus to rest for 10 minutes on the rack. Transfer the steak to a cutting board before slicing it thinly against the grain. Serve the steak and asparagus with the feta cream sauce.

Sheet Pan Supper: Smoked Salmon Egg Boats

Sheet Pan Supper: Smoked Salmon Egg Boats

2 sourdough bâtard loaves or 4 sourdough demi baguettes
1/2 cup shredded Gruyère or Swiss cheese (about 2 ounces)
4 ounces sliced smoked salmon
12 large eggs
1/2 cup crème fraîche (or sour cream in a pinch)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 scallions (white and light green parts only), thinly sliced
2 tablespoons capers, drained
2 tablespoons chopped fresh chives

eggboat

Preheat the oven to 350°F with a rack in the center position. Line a sheet pan with parchment paper. Using a serrated knife, cut a V-shaped section from the top of each bread loaf, stopping the knife about 1/2 inch from the bottom of the loaf. Remove the loose bread tops, and scoop out a bit of the inside, too, to form the boats. Discard the scooped bread (or save it to make homemade breadcrumbs). Place the boats on the prepared pan. Evenly distribute the shredded cheese and smoked salmon between the cavities of the boats. Whisk together the eggs, crème fraîche, salt, pepper, and scallions in a medium-sized bowl. Pour the egg mixture into the boats, distributing it evenly between them. Scatter the capers atop the egg filling. Bake until the eggs are puffed and no longer jiggle when you shake the pan gently, 30 to 40 minutes. (If using demi baguettes, check for doneness around 20 minutes.) Let the boats cool for about 5 minutes. Sprinkle them with the fresh chives, slice into 8 pieces total, and serve warm.

More Egg Boat Fillings: Not into smoked salmon and capers? Try one of these other combinations to dress up your own perfect egg boat. Just place the ingredients in the bottom of the boat before adding the eggs.

Gruyère cheese + crumbled bacon + sautéed mushrooms
Feta cheese + halved cherry tomatoes + chives
Cheddar cheese + crumbled cooked sausage + chopped scallions

Sheet Pan Supper: Cumin Chicken Thighs with Squash, Fennel & Grapes

Sheet Pan Supper: Cumin Chicken Thighs with Squash, Fennel & Grapes

cumin

1 tablespoon brown sugar
1 tablespoon ground cumin
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 acorn or delicata squash (about 1 1/2 pounds), halved lengthwise, seeded, cut into 1/4″ half moons
1 fennel bulb (about 1/2 pound), cut in half lengthwise, sliced into 1/4″ wedges with core intact
1/2 pound seedless red grapes (about 1 cup)
1 tablespoon olive oil
8 skin-on, bone-in chicken thighs (about 2 pounds)
1/4 cup torn fresh mint leaves

Position rack in upper third of oven and preheat to 425°F. Mix brown sugar, cumin, salt, pepper, and cayenne in a small bowl. Toss squash, fennel, and grapes with oil and half of spice mixture on rimmed baking sheet and arrange in a single layer. Rub chicken thighs with remaining spice mixture and arrange, skin side up, on top of fruit and vegetables. Roast until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, about 35 minutes; if chicken skin or vegetables start to burn, move pan to a lower rack to finish cooking. Divide chicken, fruit, and vegetables among 4 plates and top with mint.

Sheet Pan Supper: Sheet-Pan Skirt Steak with Balsamic Vinaigrette, Broccolini, and White Beans

Sheet Pan Supper: Sheet-Pan Skirt Steak with Balsamic Vinaigrette, Broccolini, and White Beans

skirt4 garlic cloves, divided
1/2 cup balsamic vinegar
3 tablespoons Dijon mustard
1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh oregano leaves, divided
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 (1 1/2-pound) skirt steak, cut crosswise into 2 equal pieces
1 bunch broccolini (about 10 ounces), trimmed, halved lengthwise (quartered lengthwise if large)
1 (15-ounce) can white beans, rinsed, drained

Finely chop 2 garlic cloves. Place in a large bowl or shallow baking dish, then whisk in vinegar, Dijon, 1/2 cup oil, 1 T. oregano, 1 tsp. salt, and 1/2 tsp. pepper. Reserve 1/4 cup vinaigrette for serving; add steak to remaining vinaigrette and turn to coat. Let marinate at least 15 minutes or up to 1 hour. Meanwhile, preheat broiler and thinly slice remaining 2 garlic cloves. Toss broccolini, remaining 2 T. oil, 1 T. oregano, 1/2 tsp. salt, and 1/4 tsp. pepper on rimmed baking sheet. Broil 5 minutes, then remove from oven. Add beans and garlic and toss to combine. Set wire rack on top of broccolini mixture. Place steak on rack; discard vinaigrette. Broil steak, turning halfway through, until cooked to desired doneness, about 3 minutes per side for medium-rare. Let steak rest 5 minutes. Meanwhile, transfer broccolini mixture to a medium bowl and toss with 1 T. reserved vinaigrette, then divide among 4 plates. Thinly slice steak against the grain and serve with broccolini mixture and remaining vinaigrette alongside.

Sheet Pan Supper: Sheet-Pan Chicken Saltimbocca with Roasted Potatoes and Crispy Kale

Sheet Pan Supper: Sheet-Pan Chicken Saltimbocca with Roasted Potatoes and Crispy Kale

salt8 boneless, skinless chicken breast cutlets (about 2 pounds total)
1 1/4 teaspoons freshly ground black pepper, divided
12 small fresh sage leaves, divided
8 thin slices prosciutto (about 6 ounces)
1 pound baby new potatoes, sliced in half lengthwise, quartered if large
1 garlic clove, finely chopped
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
3 oil-packed anchovy fillets, drained, finely chopped
1 tablespoon red wine vinegar
2 teaspoons honey
1 bunch curly kale (about 8 ounces), ribs and stems removed, coarsely chopped

Position racks in upper and lower thirds of oven and preheat to 425°F. Arrange chicken cutlets in a single layer on rimmed baking sheet and season with 1/2 tsp. pepper. Place 1 sage leaf on top of each cutlet, then wrap each in 1 slice of prosciutto, starting from the top and wrapping in a single layer, making sure cutlet stays flat. Finely chop remaining 4 sage leaves and toss with potatoes, garlic, 1 T. oil, 1/2 tsp. salt, and 1/2 tsp. pepper on second rimmed baking sheet. Cook chicken in upper third of oven and potatoes in lower third until prosciutto is crisp and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, 12-14 minutes. Meanwhile, whisk anchovies, vinegar, honey, and remaining 2 T. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a large bowl; add kale and toss to coat. Remove both baking sheets from oven; let chicken rest. Spread kale evenly over potatoes and return to upper third of oven. Roast until potatoes are tender and kale is browned at edges, about 5 minutes more. Divide chicken among 4 plates. Serve potatoes and kale alongside.

Sheet Pan Supper: Sheet-Pan Paella with Chorizo, Mussels, and Shrimp

Sheet Pan Supper: Sheet-Pan Paella with Chorizo, Mussels, and Shrimp

paellaNonstick vegetable cooking spray
1 cup short-grain rice (such as Arborio)
1 3/4 cups low-sodium chicken broth
1 bay leaf
1 teaspoon freshly ground black pepper
3/4 teaspoon smoked paprika
1/8 teaspoon saffron
1 1/2 teaspoons kosher salt, divided
2 ounces dried Spanish chorizo, casing removed, thinly sliced (about 1/2 cup)
1 shallot, thinly sliced
4 ounces medium shrimp, peeled, deviened, tails left intact
1 pound mussels, scrubbed, debearded
3/4 cup canned chopped tomatoes
1/2 cup frozen peas
1/2 cup sliced roasted red peppers
1/4 cup green olives (such as Cerignola or Castelvetrano), pitted, sliced
1/4 cup coarsely chopped fresh parsley

Arrange rack in center of oven and preheat to 350°F. Coat rimmed baking sheet with cooking spray. Spread rice on sheet and toast 5 minutes. Meanwhile, bring broth, bay leaf, pepper, paprika, saffron, and 1 tsp. salt to a low boil over medium heat in a medium saucepan. Pour broth mixture into a measuring cup with a spout. Remove rice from oven and stir. Arrange chorizo and shallots evenly over rice and pour broth mixture carefully over. Cover baking sheet with inverted second baking sheet, then bake 20 minutes. Carefully remove top baking sheet, stir rice mixture, and continue to bake, uncovered, 5 minutes more. Combine shrimp with remaining 1/2 tsp. salt in a medium bowl. Remove baking sheet from oven, discard bay leaf, and stir rice mixture again. Scatter shrimp, mussels, tomatoes, peas, red peppers, and olives over rice. Continue baking until rice is tender, shrimp is opaque and pink, and mussels have opened, about 8 minutes more. Transfer mixture to a serving bowl and toss with parsley.

Sheet Pan Supper: Roast Salmon with Broccoli and Cauliflower

Sheet Pan Supper: Roast Salmon with Broccoli and Cauliflower

1 T. olive oil
1 lemon, juiced
½ tsp. red pepper flakes
½ tsp. garlic powder
2 cups broccoli florets
2 cups cauliflower florets
2-4 salmon fillets
salt and pepper

Preheat oven to 400°F. Arrange broccoli and cauliflower florets on a sheet pan. Season with olive oil, garlic, chili flakes, lemon juice, salt and pepper. Bake for 8-10 minutes. Remove sheet pan from oven and arrange salmon fillets in the centre of the pan. Season the salmon with olive oil, garlic, chili flakes, lemon juice, salt and pepper. Bake for an additional 10-15 minutes or until salmon is cooked to your liking. Enjoy!

Sheet Pan Supper: Chicken Fajitas

Sheet Pan Supper: Chicken Fajitas

Sheetpan-Fajitas-61 pound chicken breasts – sliced thinly
1 red pepper – sliced
1 green pepper – sliced
1 yellow pepper – sliced
1 onion – halved and cut in slices
¼ cup olive oil
2 teaspoons chili powder
1 teaspoon cumin
½ teaspoon garlic powder
Pinch of chili flakes
1 teaspoon salt
½ teaspoon ground pepper

Preheat oven to 400. In small bowl combine oil, chili powder, cumin, chili flakes, garlic, salt and pepper. Toss chicken, veggies and oil mixture together on a large sheet pan with one inch edge. Spread out evenly. Bake for 25-30 minutes until chicken is cooked and the veggies are soft with a crispy edge. Serve with tortillas, sour cream, avocado and all your favorite fajita fixins!

Halibut with Potatoes, Tomatoes, Olives and Green Beans

Halibut with Potatoes, Tomatoes, Olives and Green Beans

SheetPanHalibutforList1 T. olive oil
½ tsp. garlic powder
3 cups baby potatoes, washed
1 cup cherry tomatoes
½ cup kalamata olives, pitted
1lb green beans, trimmed
1-2 T. capers
3 halibut fillets (4-6oz)
salt and pepper

Preheat oven to 400°F. In a large bowl toss potatoes with olive oil, garlic powder, salt and pepper. Pour potatoes onto a sheet pan and bake for 15-20 minutes or until they start to brown. Remove potatoes from the oven and add green beans, tomatoes, olives and capers.
Arrange halibut fillets in the centre of the sheet pan. Season everything with olive oil, salt and pepper. Bake for another 10-20 minutes or until the halibut fillets are cooked through. Enjoy!

Sheet Pan Supper: Za’atar Chicken With Cauliflower and Chickpeas

Sheet Pan Supper: Za’atar Chicken With Cauliflower and Chickpeas

zat1 whole chicken (note: you can also use a cut-up chicken)
1 small head cauliflower, cut into small florets
1 lemon, cut into slices
4 garlic cloves, left whole with skin on
2 1/2 Tbsp za’atar
salt and pepper
pinch red pepper flakes (optional)
olive oil
1 15 oz can chickpeas, drained and rinsed

Preheat oven to 425 degrees. Cut whole chicken down the middle of breasts and flatten slightly. Place on top of foil lined sheet pan. Cover chicken with 1 1/2 Tbsp za’atar, making sure to cover skin, under skin and the underneath side. Places 2-3 slices of lemon underneath chicken skin. If you don’t feel comfortable placing lemon inside the chicken skin, just place on top. Place remaining lemon and 1 garlic clove underneath chicken. Spread cauliflower all over the sheet pan and top with remaining 1 Tbsp za’atar and garlic cloves. Drizzle the chicken and cauliflower with olive oil and sprinkle with salt and pepper. Toss/rub to coat completely. Roast in pre-heated oven for 35 minutes. Remove from oven and turn cauliflower, which will have shrunk in size slightly. Move cauliflower over to make room for chickpeas. Spread chickpeas on pan and drizzle with a touch more olive oil, and pinch of salt and red pepper flakes if desired. Place back into oven for another 15-20 minutes, or until chicken is crispy and golden and the cauliflower is caramelized to your liking. Serve immediately.

Sheet Pan Supper: Curried Chicken Thighs with Cauliflower, Apricots & Olives

Sheet Pan Supper: Curried Chicken Thighs with Cauliflower, Apricots & Olives

This one-pan meal is a riff on Chicken Marbella, the famous Silver Palate dish featuring sweet roasted prunes and briny olives. In this version, made with boneless chicken thighs and cauliflower, the original seasonings are replaced with Moroccan-inspired spices, and dried apricots sub for the prunes. For the best flavor, start marinating the chicken in the morning or, better yet, the night before.

Curried

8 boneless, skinless chicken thighs (about 2 lb. total)
1/4 cup extra-virgin olive oil
1 Tbs. apple cider vinegar
4 tsp. curry powder
1 tsp. smoked paprika
1/2 tsp. ground cinnamon
1/4 tsp. cayenne pepper
Kosher salt
1 large head cauliflower, cut into bite-size florets
3/4 cup coarsely chopped dried apricots, soaked in hot water for 5 minutes and drained
1 cup pitted green olives, halved or quartered if large
1/3 cup chopped fresh cilantro
1 large lemon, cut into 4 to 6 wedges

In a medium bowl, combine the chicken thighs with 2 Tbs. of the oil, the vinegar,2 tsp. of the curry powder, 1/2 tsp. of the paprika, the cinnamon, cayenne, and 3/4 tsp. salt, tossing to coat. Cover and refrigerate for at least 8 hours and up to overnight. Position a rack in the center of the oven and heat the oven to 450°F. Line a large rimmed sheet pan with parchment. On the pan, combine the cauliflower with the remaining 2 Tbs. oil, 2 tsp. curry powder, 1/2 tsp. paprika, and 3/4 tsp. salt, tossing to coat. Add the apricots and olives, and spread in a single layer. Remove the chicken thighs from the marinade, fold them back into their original shape, and place them on top of the cauliflower, spaced evenly apart. (Discard any remaining marinade.) Roast, rotating the pan halfway through, until the cauliflower browns and the chicken cooks through (165°F), about 35 minutes. Remove the chicken from the pan and toss the cauliflower mixture with the pan drippings. Serve the chicken and cauliflower mixture sprinkled with the cilantro and the lemon wedges on the side.

Sheet Pan Supper: Chicken Tikka

Sheet Pan Supper: Chicken Tikka

In the recipe in the book, Sodha has you mash the ginger, garlic, chiles and spice in a mortar and pestle to a paste. I suppose you could also process them in a food processor or blender. I went for the method that required the least extra objects and just minced everything and mixed it, which is how I’ve written it below. If you’d prefer not to mince, definitely use one of these other methods.

Worried about spiciness? Because I think this is a good thing to know about whoever is writing your recipes, I consider myself a moderate heat appreciator, but I cook fairly mild because my 6.5 year old is not. Even with a full jalapeno in there (which can run quite mild or hot, so not necessarily a perfect measure) and a 1/4 teaspoon spicy chili powder, this was just lightly hot. The yogurt really dulls the heat. Hope that offers a guidance so you can adjust it to your preference.

tikka

For the chicken
1 3/4-inch piece of ginger, peeled and minced (see Note up top)
4 cloves of garlic, minced or pressed
1 fresh green chili (I used a jalapeno), seeded and minced
1/2 cup whole-milk yogurt
1 teaspoon kosher salt
1/2 teaspoon chili powder or cayenne, or adjusted to taste (I used 1/4 teaspoon)
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
3/4 teaspoon granulated sugar
1 teaspoon paprika
1 teaspoon garam masala
2 pounds chicken thighs, drumsticks or halved chicken breasts (all skin-on, bone-in)
For the vegetables
3 tablespoons olive oil
1 1/4 pounds (about 4 medium) Yukon Gold potatoes, peeled if desired, cut into 3/4-inch chunks
1 3/4 pounds (1 small or half a very large head) cauliflower, cut into 3/4-inch-wide florets
1/2 teaspoon kosher salt
1/2 teaspoon cumin seeds
To finish, if desired
A few thin slices of red onion
Lemon wedges
Salt
Dollops of yogurt
A few tablespoons roughly chopped cilantro, parsley or mint, or a mix thereof

Combine ginger, garlic, fresh chili, yogurt, salt, spices and sugar in a freezer bag, bowl or container. Add chicken pieces and toss to coat evenly. Let marinate for 15 minutes or up to a day in the fridge. When you’re ready to cook the dish, heat your oven to 425°F. Line a half-sheet (13×18-inch) with foil and coat it with 1 tablespoon of the olive oil. Add potatoes, cauliflower, salt, cumin and remaining 2 tablespoons olive oil and toss together with your hands until evenly coated. Remove chicken from marinade and leave excess behind. Make spaces in the vegetables for chicken parts throughout the pan. Roast in oven for 20 minutes, then toss the potato and cauliflower to ensure they’re cooking evenly, and return the pan to the oven for 10 to 20 minutes more (i.e. 30 to 40 minutes total roasting time), until chicken and vegetables are cooked through. While it roasts, if you’d like to use the lightly pickled onion rings that we did on top, which added a nice tangy fresh zip to the dish, separate the rings and toss them in a small bowl with a squeeze of lemon juice and a pinch of salt. Set aside until needed. When chicken and vegetables are cooked, top with garnishes of your choice — we used dollops of yogurt, herbs and scattered the above onion rings all over. Serve right in the pan.

Hot Beef & Watercress Salad

Hot Beef & Watercress Salad

water8 ounces watercress (2 qt.)
8 ounces fat-trimmed beef sirloin, about 3/4 inch thick
3 tablespoons lime juice
1 1/2 tablespoons fish sauce or soy sauce
1 tablespoon sugar
1 teaspoon coarse-ground pepper
2 teaspoons vegetable oil
1 onion (6 oz.), peeled and thinly sliced
2 cloves garlic, peeled and minced
Salt

Rinse watercress and drain well. Pick tender sprigs from tough stems and cut into 3- to 4-inch lengths (you should have about 6 cups sprigs); reserve stems for another use or discard. Arrange watercress sprigs in a shallow bowl or on a rimmed serving plate. Rinse beef and pat dry; trim and discard excess fat. Cut into 1/8-inch-thick slices about 3 inches long. In a small bowl, mix lime juice, fish sauce, sugar, and pepper. Set a 10- to 12-inch frying pan over high heat. When hot, add 1 teaspoon oil and tilt pan to coat bottom. Add onion and stir until lightly browned, about 1 minute. Pour onto watercress. Return pan to high heat. Add remaining 1 teaspoon oil and the beef and garlic; stir often until beef is lightly browned, about 2 minutes. Add lime- juice mixture and stir until it boils. Pour from pan over onions and watercress. At the table, mix gently before serving. Add salt to taste.

Berry Pudding Cake

Berry Pudding Cake

berry2 cups fresh blueberries, rinsed
2 cups fresh raspberries, rinsed
1 1/4 cups granulated sugar
4 large eggs
1 tablespoon olive oil
1 tablespoon grated orange peel
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar

In a 9- by 13-inch baking dish, mix blueberries and raspberries with 1/4 cup granulated sugar. Spread level. In a bowl, whisk eggs, olive oil, orange peel, vanilla, and remaining 1 cup granulated sugar. Stir in flour, baking powder, and salt until just combined. Pour batter evenly over berry mixture and gently spread to cover berries. Bake cake in a 350° regular or convection oven until top springs back slightly when gently pressed in the center, 28 to 35 minutes. Let cool at least 10 minutes; serve warm or cool. Sprinkle with powdered sugar just before serving, and scoop portions onto plates.

Sheet Pan Suppers: Breakfast Pizza

Sheet Pan Suppers: Breakfast Pizza

pizza1 pkg. Crescent Rolls
1/2 (16 oz) pkg. Jimmy Dean Sausage – (regular, hot or maple) (you can use more or less to taste)
1 c. Shredded Hash Browns – thawed
1 c. Shredded Cheese – Mexican Blend or your favorite cheese.
5 eggs
1/4 c. milk
1/2 t. salt
1/2 t. pepper
2 T. Parmesan – grated

Preheat oven to 375 degrees. Take the Crescent Rolls out of the fridge 15 minutes before making. Spray small sheet pan (10×15) with nonstick spray. (TIP: For a deeper style pizza, you can make in a 9×13 casserole dish!) Brown the sausage in a skillet and drain. Spread the rolls on prepared pan. You will have to press and work the dough a little to make sure it covers the pan; pinch the pieces together. Spoon sausage over the crust. Spread the potatoes over the meat. Spread the cheese over the potatoes. Combine eggs, milk, salt, pepper, parmesan together in a separate bowl. Spoon the egg mixture evenly over the cheese. Bake at 375 degrees for 25-30 minutes or until eggs are set. Oven times vary so check it about half way through.

Sheet Pan Supper: Bacon Wrapped Chicken Drumsticks & Potatoes

Sheet Pan Supper: Bacon Wrapped Chicken Drumsticks & Potatoes

wrapped6 chicken drumsticks
6 slices Naturally Hickory Smoked Bacon
1 bag baby red potatoes
Fresh thyme
Pepper to taste
12 toothpicks

Preheat oven to 400 degrees F. Soak about 12 toothpicks in water for at least 5 minutes. Rinse chicken drums and pat dry with paper towel. Rinse potatoes and prick with fork then dab them with a little olive oil. Get out a jelly roll pan with tall sides or a baking dish. Wrap one piece of bacon around chicken drumstick and secure it at the front and back with a toothpick for each. Place on baking pan and spread potatoes in area to fill space. Season chicken with any baking spices then top with fresh thyme springs. Bake in oven for 50 minutes or until chicken reaches internal temperature of 165 degrees F.

Sheet Pan Supper: Bacon Wrapped Chicken Breast with Roasted Potatoes and Zucchini

Sheet Pan Supper: Bacon Wrapped Chicken Breast with Roasted Potatoes and Zucchini

baconCooking spray
4 boneless skinless chicken breasts
2 ounces of cream cheese, softened
¼ cup shredded sharp cheddar cheese
¼ cup shredded mozzarella cheese
2 tablespoons finely chopped parsley
¼ teaspoon garlic powder
salt and pepper to taste
8 slices of bacon
1 pound of small new potatoes, halved (can also use regular sized potatoes cut into 1 inch pieces)
2 medium zucchini, quartered lengthwise and cut into ½ inch pieces
Optional garnish: chopped parsley

Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
Using a small knife, cut a slit lengthwise partway across each chicken breast to create a deep pocket. In a small bowl mix together the cream cheese, cheddar, mozzarella, parsley and garlic powder. Season with salt and pepper to taste. Spoon the cheese mixture evenly into the pocket of each chicken breast. Alternatively, you can put the filling into a plastic bag and snip the tip to create a makeshift pastry bag to squeeze the filling into the chicken. Use toothpicks to seal the pockets shut. Season the top of each chicken breast with salt and pepper then wrap 2 slices of bacon around each chicken breast. Place the chicken breasts on the sheet pan; scatter the potatoes around the chicken. Coat the potatoes in cooking spray and season with salt and pepper. Place in the oven and bake for 20 minutes. Remove the pan from the oven and add the zucchini, season the zucchini with salt and pepper to taste.
Return the pan to the oven and bake for an additional 20 minutes. Broil for an additional 3-5 minutes or until bacon is browned and crispy. Serve immediately, with chopped parsley as a garnish if desired.

Grilled Salmon in Tomato Water

Grilled Salmon in Tomato Water

Notes: The amount of water that tomatoes produce depends on how juicy they are; you may need to adjust the amount you start with. If using thawed frozen peas, omit cooking them; just add with the onions and cherry tomatoes in step 5. Serve the salmon in tomato water, topped with creamy mayonnaise blended with fresh basil and lemon juice; offer crusty bread alongside.

grill
5 pounds ripe tomatoes, rinsed, cored, and quartered
About 1/2 teaspoon salt
6 ounces purple or white pearl onions (about 1 1/2 cups)
1 cup shelled fresh peas (from 1 lb. in pods) or thawed frozen petite peas
1 1/2 pounds boned, skinned salmon fillet, cut into four equal pieces
Pepper
3/4 cup cherry tomatoes (at room temperature), rinsed and stemmed

In a blender, working in batches if necessary, whirl tomatoes with 1/2 teaspoon salt until smooth. Pour into a strainer lined with two layers of cheesecloth (four if it’s loosely woven) and set over a large bowl. Enclose nested containers in plastic wrap and chill, without stirring, at least 12 hours and up to 2 days to drain. Gather cloth edges and twist gently to squeeze out any remaining clear liquid, stopping when any red is released. Pour clear tomato water into a glass measure; you need 3 to 3 1/2 cups. Save red purée for other uses, such as pasta sauce. In a 3- to 4-quart pan over high heat, bring about 2 quarts water to a boil. Add pearl onions and cook just until barely tender when pierced, about 3 minutes. Lift out with a strainer or slotted spoon and rinse under cold running water until cool enough to handle. Trim root end from each onion and squeeze out of peel. Add peas to boiling water and cook until barely tender to bite, 2 to 3 minutes (see notes); drain. Rinse salmon and pat dry. Sprinkle all over with salt and pepper. Lay pieces on a well-oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until barely opaque but still moist-looking in center of thickest part (cut to test), 6 to 8 minutes total. Meanwhile, in a microwave oven on full power (100%), heat tomato water until steaming, 2 1/2 to 3 minutes. Set a piece of salmon in each of four wide, shallow bowls. Pour tomato water around fish and distribute onions, peas, and cherry tomatoes in water.

Sheet Pan Supper: Roasted Sea Bass with Asparagus and Mushrooms

Sheet Pan Supper: Roasted Sea Bass with Asparagus and Mushrooms

salmon2 tablespoons fresh lime juice (1 large lime)
1 1/2 tablespoons soy sauce
1 generous tablespoon chopped fresh cilantro
1 large shallot, peeled and minced
5 teaspoons avocado oil + more for baking dish
2 6-ounce sea bass fillets (each about 1 1/2″ thick)
1/2 teaspoon Sea Salt
1/4 teaspoon ground Black Pepper
About 15 Small Bella mushrooms, stemmed and sliced
1 pound Asparagus Spears, trimmed

Preheat oven to 500°F. Mix first 5 ingredients in small bowl. Set soy sauce mix aside. Brush 13 x 9″ porcelain or glass baking dish with a bit of oil. Arrange fish at one end prepared dish. Add asparagus spears next to fish and sliced mushrooms at opposite end. Sprinkle fish and vegetables with salt and pepper. Flip fish and sprinkle other side with salt and pepper. Drizzle Soy sauce mix over fish, asparagus and mushrooms. Place in preheat oven and bake until just opaque in center, about 12 minutes.

Sweet Thai Chili Sauce

Sweet Thai Chili Sauce

3 cloves of garlic, minced
2 red chili peppers, minced (for more heat leave the seeds in, for less remove them)
1 tsp ginger, grated
½ cup sugar
¼ cup rice vinegar (or white vinegar)
½ cup water
1 tbsp cornstarch
3 tbsp water
salt to taste

In a small saucepan, combine garlic, chili pepper, ginger, sugar, rice vinegar and water. Bring mixture to a boil, reduce heat and simmer for five minutes. In a small bowl, mix cornstarch and water to create a slurry. Pour cornstarch mixture into the sauce whisking constantly until it thickens. Allow mixture to cool and store it in a mason jar in the refrigerator.

Caramelized Shallot Tartes Tatin

Caramelized Shallot Tartes Tatin

tartin4 Tbsp. salted butter, melted
12 medium shallots (about 12 ounces), peeled and halved lengthwise
1/2 cup turbinado sugar
All-purpose flour, for rolling
1 pound puff pastry, thawed and chilled
1/2 cup balsamic vinegar
2 ounces Gorgonzola, crumbled
Sea salt, for sprinkling

Preheat oven to 400° and arrange racks in middle and lower third. Line 2 baking sheets with parchment paper. In a medium bowl, combine melted butter, shallots, and sugar, and toss to coat. Arrange shallots cut-side down on prepared baking sheets. Scrape any remaining sugar mixture onto shallots. On a floured surface, roll puff pastry to a 15″ square. Using a 2 1/2″ round biscuit cutter, stamp out as many circles as possible. If necessary, gently press scraps together and freeze until firm, then reroll and cut out more rounds. Place pastry rounds over shallots, and top each pan with a sheet of parchment and another baking sheet. Bake for 20 minutes, switching position of pans halfway through. Carefully remove top baking sheets and parchment paper. Return tartes tatin to oven and continue to bake until pastry is golden, 15 to 20 minutes more, switching pans again halfway through. Working quickly, using a spatula, invert tartes tatin onto a serving platter. Meanwhile, in a small saucepan, boil balsamic vinegar until reduced to 2 Tbsp., about 5 minutes. Dot tartes tatin with Gorgonzola and drizzle with balsamic reduction. Sprinkle with salt and serve.

Sheet Pan Suppers: Sausage, Peas and Potatoes

Sheet Pan Suppers: Sausage, Peas and Potatoes

peas3 or 4 Idaho potatoes, cut into 8 wedges
1 yellow onion, cut into thick slices
1 lb. sweet or hot Italian sausage
A few Tbsp. of olive oil
Salt and pepper, to taste
1 (15-ounce) can of peas, drained; or, a 16-ounce bag of frozen peas, thawed

Preheat oven to 350°. Toss potatoes and onion in a large bowl with some olive oil, salt and pepper. Place them on a sheet pan with sausage links. Roast for about an hour and a half. Stir once, about halfway through. When the potatoes are lightly browned, the onions are crisping at the edges and the sausage is golden, sprinkle peas around vegetables and meat and continue roasting until peas are heated through, about 15 minutes

Sheet Pan Supper: Roasted Pork Tenderloin and Garlic

Sheet Pan Supper: Roasted Pork Tenderloin and Garlic

pork2 pork tenderloins (each about a pound)
A few tablespoons of olive oil
Salt and pepper, to taste
Dried herbs such as oregano or rosemary
8 garlic cloves, peeled and left whole
2 Zucchini or Summer Squash, sliced in half lengthwise

Preheat oven to 475°. Rub the pork and zucchini with olive oil and season with salt, pepper and spice. Brush more olive oil on a rimmed baking sheet and place the pork on it, with garlic. Set zucchini around the pork. Roast for about 20 minutes, being careful not to overcook the pork. When an instant-read thermometer registers 145°, take the meat out and let it rest for 5 minutes before slicing. Spread garlic on fresh french bread and serve with meat and vegetables.

Sheet Pan Supper: Asian Un-Stir Un-Fry

Sheet Pan Supper: Asian Un-Stir Un-Fry

cook1 tablespoon neutral oil (vegetable, grapeseed, canola, or peanut)
1.5 tablespoons plus 1/4 cup low sodium tamari or soy sauce, divided
2 teaspoons cornstarch
1 teaspoon sesame oil
1 tablespoon honey
1 tablespoon rice vinegar
2 teaspoons sriracha or other hot sauce (reduce or omit for a milder flavor)
1 teaspoon minced fresh ginger
2 garlic cloves, minced
1 lb. boneless meat; choose from chicken breast, beef (steak or short ribs); pork (chop, tenderloin, lean rib meat); or, shrimp
1 red bell pepper, cut in 1/4″ wide strips (approx. 1 cup)
6 oz cremini mushrooms, cut in 1/4″ thick slices (approx. 2 cups sliced)
6 oz snow peas (approx. 2 cups), stems & strings removed
3-4 green onions, cut in 1/2″ pieces (approx. 3/4 cup)
2-3 carrots, cut diagonally in 1/8″ thick pieces (approx. 1 cup)
OPTIONAL TOPPINGS: nuts (cashews, almonds, or peanuts), chopped green onions

Brush oil evenly over surface of 13×18″ baking sheet (or, use 2 smaller baking sheets); set aside. Preheat oven to 425 degrees. In small bowl, use fork to stir together 1.5 tablespoons tamari or soy sauce with cornstarch until dissolved and uniformly mixed. Add remaining tamari/soy sauce, sesame oil, honey, rice vinegar, sriracha, ginger, and garlic; stir to combine. Set aside. If using chicken, beef, or pork, slice against the grain into 1/4″ thick bite-size pieces. If using shrimp, devein and remove shells and tails. Add meat or shrimp to medium bowl and add sauce mixture; stir to combine. Set aside to marinate while you cut the vegetables. NOTE: The meat should marinate at least 15 minutes (60 minutes is better if you have the time) and may be prepared and marinated up to 1 day ahead. Shrimp is more delicate and should not be marinated more than 60 minutes.. Scatter cut carrots, mushrooms, red pepper, snow peas, and onions in even layer on oiled sheet pan. NOTE: If crispier snow peas are desired, wait and add them to the pan half way through baking time. IF USING CHICKEN, BEEF, or PORK use tongs to distribute over top of veggies. Drizzle on any remaining sauce in the bowl. Bake uncovered for 30 minutes, stirring half way through. Remove from oven and toss again so that thickened sauce evenly coats the meat and veggies. IF USING SHRIMP, Remove the shrimp from the sauce marinade; put shrimp in separate bowl. Add veggies to prepared pan and drizzle with remaining sauce left in the bowl where the shrimp had marinated. Bake for 15 minutes, remove pan from oven, add shrimp and any additional liquid that has settled in the shrimp bowl; toss with veggies in pan; bake another 15 minutes. Remove from oven and toss again so that thickened sauce evenly coats the shrimp and veggies. SERVE the mixture over rice or noodles. For a low-carb option, make lettuce wraps by using this mixture for a filling. Top with nuts and chopped green onions, if desired.

Sheet Pan Supper: Steak, Asparagus and Tomato

Sheet Pan Supper: Steak, Asparagus and Tomato

steakOne bunch of asparagus, woody portions removed
1 pint cherry tomatoes
One onion, sliced in half, then into half moon rings, and then separate the half moons into strands
1/4 c. Olive oil
Kosher salt
Freshly ground black pepper
2 sirloin tip steaks, about 1″ thick, 2 1/4 lbs. total

1/2 stick butter
1 c. cream
1 T. Worcestershire sauce
1/2 c. crumbled blue cheese

Line a sheet pan with heavy duty aluminum foil. Preheat broiler. Use one bowl as your veggie tossing bowl. Drizzle onions with 1 T. olive oil, and sprinkle with salt and pepper. Scatter onions over sheet pan. Toss asparagus with 2 T. oil, sprinkle with salt and pepper, and lay stalks across pan, in a row one deep, so that they roast, rather than steam. By this time you’ll probably have oil and salt and pepper in the bottom of your bowl, so toss the tomatoes in that, adding more if you need to for everything to be glossy and well seasoned. Place pan in oven whose broiler has been pre-heated, about 4″ away from heating element. Broil veggies for 3 minutes. Remove tray from oven. Place a baking rack that has been sprayed with cooking spray over top of the veggies. Blot steaks with paper towels so that steaks will brown, and not steam, and season steaks generously with salt and pepper. Place steaks on rack and place in oven to broil. Broil for 3-4 minutes. Flip steaks, and broil other side. Remove from oven, and allow steaks to rest on a cutting board, while you make your sauce.

Put 1/2 stick of butter into skillet (I prefer cast iron) and melt butter over medium high heat. Take onion strands from sheet pan, and allow onions to caramelize in melted butter. When you have achieved lovely brown edges, add 1 c. cream and Worcestershire sauce to pan, and allow liquid to begin to bubble. Add crumbled blue cheese, and stir until cheese melts.

Now, your steak should be ready to slice, against the grain. Serve steak with sauce, and the asparagus, and tomatoes as your side dishes

Green Soup

Green Soup

2 tablespoons extra-virgin olive oil, plus more for garnishgreensoup
2 large yellow onions, chopped
1 teaspoon salt, divided
2 tablespoons plus 3 cups water, divided
1/4 cup arborio rice
1 bunch green chard (about 1 pound)
14 cups gently packed spinach (about 12 ounces), any tough stems trimmed
4 cups vegetable broth, store-bought or homemade
Big pinch of cayenne pepper
1 tablespoon lemon juice, or more to taste

Heat 2 tablespoons oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 30 minutes. Meanwhile, combine the remaining 3 cups water and 3/4 teaspoon salt in a soup pot or Dutch oven; add rice. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 15 minutes. Trim the white ribs out of the chard (save for another use, such as to add to a stir-fry or other soup). Coarsely chop the chard greens and spinach. When the rice has cooked for 15 minutes, stir in the chard greens. Return to a simmer; cover and cook for 10 minutes. When the onions are caramelized, stir a little of the simmering liquid into them; add them to the rice along with the spinach, broth and cayenne. Return to a simmer, cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more. Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches (return it to the pot). Stir in 1 tablespoon lemon juice. Taste and add more lemon juice, if desired. Garnish each bowl of soup with a drizzle of olive oil.

Yield: 8 servings
Calories: 99
Fat: 4g
Fiber: 3g

Sheet Pan Supper: Turkey Roulade with Autumn Hash

Sheet Pan Supper: Turkey Roulade with Autumn Hash

It’s definitely possible to debone your own turkey breast, but it’s a pretty time-consuming effort so, if you can, have your butcher do the dirty work and buy a boneless breast with the skin still on.

turkey

3 cups diced white or wheat sandwich bread (3 to 5 slices)
4 cups 1/2-inch-cubed, peeled butternut squash
1 large leek (white and light green parts only), sliced into 1/2-inch-thick half-moons, washed well, and dried
2 medium-size Yukon gold potatoes, cut into 1/2-inch cubes
About 1/2 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
4 scallions (whites and light green parts only), finely chopped
1/2 cup dried cranberries
1 cup diced unpeeled green apple (about 1/2 an apple)
1 teaspoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 cup chicken broth
1/4 cup milk
1 large egg yolk
1 teaspoon garlic powder
1 boneless, skin-on turkey breast (about 5 pounds)

Preheat the oven to 400 degrees F with a rack in the center position. Line a sheet pan with aluminum foil. Arrange the cubed bread in an even layer on the pan, and toast in the oven until very brown and dry, about 8 minutes. Remove the bread from the oven and set aside to cool. (Leave the oven on.) Toss together the squash, leek, potatoes, 1/4 cup olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Arrange the hash in a single layer on the sheet pan and set it aside. Transfer the bread cubes to the (unwashed) large bowl, add the scallions, cranberries, apple, sage, thyme, stock, milk, egg yolk, garlic powder, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and stir to combine. Set the stuffing aside. Set the turkey breast skin side down on a cutting board and lay a big piece of plastic wrap on top of the meat. Use a heavy pan or flat-sided meat tenderizer to pound the turkey breast to an even thickness, about 1 inch. Remove the plastic and spread the stuffing evenly over the meat, leaving a 1/2-inch border on all sides. Starting with one of the long sides, roll up the turkey breast, fairly tightly, like a jelly roll. Use some butcher’s twine to tie up the roulade at 1-inch intervals. Place the turkey roulade, seam side down, on top of the hash on the sheet pan. Sprinkle the roulade with 1/4 teaspoon salt and 1/4 teaspoon pepper, and rub a bit of extra olive oil over the skin. Roast until an instant-read thermometer inserted into the thickest part of the roulade registers 165 degrees F, about 1 to 1 1/2 hours. Allow the roulade to rest for 15 minutes before cutting it into 1-inch-thick slices. Serve with the autumn hash.