Easy Sheet Pan Cookbook: Creative, Fuss-Free Recipes 9781647397012, 9781647397029

Simple, flavorful sheet pan meals for busy home cooks Are you often short on time at mealtime? Break out your sheet pan

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Table of contents :
Title Page
Copyright Page
Dedication
Contents
Introduction
Chapter 1: Easy Sheet Pan Magic
Chapter 2: Vegetarian Meals
Warm Cabbage and Root Vegetables
Sriracha-Honey Tempeh with Warm Corn and Pepper Salad
Spiced Butternut Squash with Pistachios and Whipped Lemon Goat Cheese
Sheet Pan Soup
Sheet Pan Egg Pie
Oven-Baked Lentil Burgers with Root Veggie Fries
Polenta “Fries” with Roasted Broccolini
Eggplant Parm
Moo Shu Mushrooms
Chilaquiles Verde
Chickpea Shakshuka
Cabbage Steaks with Citrus Ricotta
Spaghetti Pie
Cuban-Style Black Beans, Plantains, and Sweet Potatoes
Crispy Tofu with Tamarind Butter Sauce
Chapter 3: Seafood
Baked Tuna Croquettes with Roasted Red Pepper Salad
Cajun Catfish and Sweet Potato Fries
Cod with Fennel and Potatoes
Orange-Glazed Salmon and Brussels Sprouts
Gremolata Salmon with Tomatoes and Red Onion
Lemon-Dijon Tilapia with Smashed Baby Potatoes
Baked Crab Cakes with Peach, Corn, and Red Onion Salsa
Lemon Pepper Tilapia and Broccoli
Honey-Garlic Shrimp and Asparagus
Trout with Easy Hollandaise and Asparagus
Halibut with Pesto, Tomato, and Couscous Salad
Breaded Cod Fingers with Mustard-Maple Slaw
Bacon, Shrimp, Eggplant, and Pineapple Skewers with Lime-Coconut Glaze
Artichoke and Green Olive Cod with Roasted Turnips
Sesame-Soy Shrimp and Snap Peas
Chapter 4: Poultry
Larb Gai Chicken Lettuce Wraps
Sweet and Sour Turkey with Sweet Potato
Chicken and Lemony Potatoes
Chicken Piccata
Olive and Orange Chicken
Chicken Verde
Plum and Rosemary Chicken
Pesto Chicken and Parsnip Fries
Moroccan-Inspired Chicken Thighs
Chicken Parm and Roasted Broccoli
Chicken Paprikash
Turkey Meatballs and Long Beans with Hoisin Glaze
Chicken Sausage with Potatoes and Apples
Breaded Turkey Cutlets with Romesco
Baked Chicken Wings and Broccoli with Citrus Garlic Glaze
Chapter 5: Meat
Steak and Scalloped Potatoes
Skirt Steak with Sun-Dried Tomatoes, Mozzarella, and Fresh Basil
Baked Pepper Steak
Beef and Broccoli
Korean-Style Beef with Eggs
Sheet Pan Cheesesteak Sandwiches
Sausage and Potatoes with Kale and Red Onion
Pork Strips and Bok Choy with Peanut Sauce
Lion’s Head Meatballs with Sweet and Sour Cabbage
Egg Roll in a Bowl
Curry-Spiced Lamb and Golden Potatoes
Chimichurri Pork Tenderloin and Potatoes
Crispy Pork Cutlets with Roasted Mustard Cauliflower
Buttermilk-Brined Pork Chops with Roasted Brussels Sprouts
Beef and Mole Enchiladas
Blackberry BBQ Pork Ribs and Parsnip Fries
Balsamic-Glazed Italian Sausage with Peppers and Portobello Mushrooms
Maple-Apple Pork Chops
Steak Strips with Roasted Arugula and Tomato Salad
Lamb Burgers with Parsnip Fries and Lemon Aioli
Measurement Conversions
Resources
Acknowledgments
About the Author
Recommend Papers

Easy Sheet Pan Cookbook: Creative, Fuss-Free Recipes
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Copyright © 2021 Rockridge Press, Emeryville, California No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Sections 107 or 108 of the 1976 United States Copyright Act, without the prior written permission of the Publisher. Requests to the Publisher for permission should be addressed to the Permissions Department, Rockridge Press, 6005 Shellmound Street, Suite 175, Emeryville, CA 94608. Limit of Liability/Disclaimer of Warranty: The Publisher and the author make no representations or warranties with respect to the accuracy or completeness of the contents of this work and specifically disclaim all warranties, including without limitation warranties of fitness for a particular purpose. No warranty may be created or extended by sales or promotional materials. The advice and strategies contained herein may not be suitable for every situation. This work is sold with the understanding that the Publisher is not engaged in rendering medical, legal, or other professional advice or services. If professional assistance is required, the services of a competent professional person should be sought. Neither the Publisher nor the author shall be liable for damages arising herefrom. The fact that an individual, organization, or website is referred to in this work as a citation and/or potential source of further information does not mean that the author or the Publisher endorses the information the individual, organization, or website may provide or recommendations they/it may make. Further, readers should be aware that websites listed in this work may have changed or disappeared between when this work was written and when it is read. For general information on our other products and services or to obtain technical support, please contact our Customer Care Department within the United States at (866) 744-2665, or outside the United States at (510) 253-0500. Rockridge Press publishes its books in a variety of electronic and print formats. Some content that appears in print may not be available in electronic books, and vice versa. TRADEMARKS: Rockridge Press and the Rockridge Press logo are trademarks or registered trademarks of Callisto Media Inc. and/or its affiliates, in the United States and other countries, and may not be used without written permission. All other trademarks are the property of their respective owners. Rockridge Press is not associated with any product or vendor mentioned in this book. Interior and Cover Designer: Mando Daniel Art Producer: Karen Williams Editor: Greg Morabito Production Manager: Michael Kay Production Editor: Melissa Edeburn Photography © 2021 Kate Sears. Food styling by Lori Powell. ISBN: Print 978-1-64739-701-2 | eBook 978-1-64739-702-9 R0

Dedicated to Jan and Jimmy Covey, the port for our family during a very wild storm. We are so grateful for your friendship.

Contents Introduction

CHAPTER 1 Easy Sheet Pan Magic CHAPTER 2 Vegetarian Meals Warm Cabbage and Root Vegetables Sriracha-Honey Tempeh with Warm Corn and Pepper Salad Spiced Butternut Squash with Pistachios and Whipped Lemon Goat Cheese Sheet Pan Soup Sheet Pan Egg Pie Oven-Baked Lentil Burgers with Root Veggie Fries Polenta “Fries” with Roasted Broccolini Eggplant Parm Moo Shu Mushrooms Chilaquiles Verde Chickpea Shakshuka Cabbage Steaks with Citrus Ricotta Spaghetti Pie Cuban-Style Black Beans, Plantains, and Sweet Potatoes Crispy Tofu with Tamarind Butter Sauce CHAPTER 3 Seafood Baked Tuna Croquettes with Roasted Red Pepper Salad Cajun Catfish and Sweet Potato Fries Cod with Fennel and Potatoes Orange-Glazed Salmon and Brussels Sprouts Gremolata Salmon with Tomatoes and Red Onion Lemon-Dijon Tilapia with Smashed Baby Potatoes Baked Crab Cakes with Peach, Corn, and Red Onion Salsa Lemon Pepper Tilapia and Broccoli Honey-Garlic Shrimp and Asparagus

Trout with Easy Hollandaise and Asparagus Halibut with Pesto, Tomato, and Couscous Salad Breaded Cod Fingers with Mustard-Maple Slaw Bacon, Shrimp, Eggplant, and Pineapple Skewers with LimeCoconut Glaze Artichoke and Green Olive Cod with Roasted Turnips Sesame-Soy Shrimp and Snap Peas CHAPTER 4 Poultry Larb Gai Chicken Lettuce Wraps Sweet and Sour Turkey with Sweet Potato Chicken and Lemony Potatoes Chicken Piccata Olive and Orange Chicken Chicken Verde Plum and Rosemary Chicken Pesto Chicken and Parsnip Fries Moroccan-Inspired Chicken Thighs Chicken Parm and Roasted Broccoli Chicken Paprikash Turkey Meatballs and Long Beans with Hoisin Glaze Chicken Sausage with Potatoes and Apples Breaded Turkey Cutlets with Romesco Baked Chicken Wings and Broccoli with Citrus Garlic Glaze CHAPTER 5 Meat Steak and Scalloped Potatoes Skirt Steak with Sun-Dried Tomatoes, Mozzarella, and Fresh Basil Baked Pepper Steak Beef and Broccoli Korean-Style Beef with Eggs Sheet Pan Cheesesteak Sandwiches Sausage and Potatoes with Kale and Red Onion Pork Strips and Bok Choy with Peanut Sauce

Lion’s Head Meatballs with Sweet and Sour Cabbage Egg Roll in a Bowl Curry-Spiced Lamb and Golden Potatoes Chimichurri Pork Tenderloin and Potatoes Crispy Pork Cutlets with Roasted Mustard Cauliflower Buttermilk-Brined Pork Chops with Roasted Brussels Sprouts Beef and Mole Enchiladas Blackberry BBQ Pork Ribs and Parsnip Fries Balsamic-Glazed Italian Sausage with Peppers and Portobello Mushrooms Maple-Apple Pork Chops Steak Strips with Roasted Arugula and Tomato Salad Lamb Burgers with Parsnip Fries and Lemon Aioli Measurement Conversions Resources Acknowledgments About the Author

INTRoDUCTION The most beloved tool in my entire kitchen isn’t my expensive electric multicooker. It’s not my high-powered blender. It’s not even my gorgeous ceramic-coated Dutch oven. No, the piece of equipment I turn to the most—after a sharp knife—is my trusty sheet pan. It cost less than $20 and is well-worn after more than 10 years of heavy use. And it’s still what I turn to first whenever I need to get a meal on the table in under an hour, with minimal prep and fuss. In the two years since writing The Healthy Sheet Pan Cookbook, I’ve talked to so many busy people who say their weekdays rely heavily on this simple style of cooking. And every time I speak to another sheet pan lover, I marvel at how this style of cooking has helped so many of you get food on the table even when your days felt busier than ever. As my work schedule has fluctuated over the years, I’ve found myself time and time again turning to the humble sheet pan to get our family moving seamlessly through that crush of time between the end of the school and workday and my kids’ bedtime. Whether you also have a family to feed or you just love the ease of a delicious sheet pan meal, this book has plenty of options for you to try in your own kitchen. Getting a big, deep flavor from humble ingredients in a short amount of time—with no pots to babysit or gadgets to learn—is always a good option! Sheet pan cooking sometimes feels like a magic formula: Line a pan with vegetables, starch, and protein and use the dry heat of an oven to pull flavor out of the ingredients, with no extra sauces or toppings. In truth, it may be magic. That caramelization of sugars and flavor are what makes sheet pan recipes both reliable and delicious. Let the ingredients, and the heat, do the work. The

finished dish will speak for itself. The magic also lies in the simplicity of preparation. You don’t need to be a virtuoso in the kitchen; you don’t even need to have cooking experience. If you can slice a vegetable, you can prepare a sheet pan meal. They’re incredible starter recipes for people who are new to cooking, or unsure of themselves in the kitchen. Simple ingredients (no truffle oils, expensive cheeses, or gourmet ingredients needed), a little bit of time, and an easy cleanup. It’s a recipe style practically made for working parents, or anyone else who finds themselves short on time. I hope this book brings you joy, time, and ease, with its celebration of simple ingredients and meals made with love. Maybe you’ll find your next go-to recipe, or maybe you’ll just feel inspired to get cooking. Whatever it is, I can’t wait for you to taste what you make.

CHAPTER 1

EASY SHEET PAN MAGIC Sheet pan cooking really is magic, I fully believe that. What’s the phrase you hear most often when it comes to good, simple cooking? “Start with quality ingredients.” This is especially true in sheet pan cooking, and this book will help you unlock that simplicity and create culinary magic in your own home. Sheet pan cooking is affordable, it’s versatile, and it lets quality ingredients speak for themselves.

The Unsung Hero of the Kitchen The humble sheet pan is actually quite extraordinary. Cooking meat and vegetables on a wide, flat surface ensures that the heat will reach more places to draw out the sugars and caramelize the ingredients, keeping them juicy and tender while at the same time robust in flavor. I also love how a sheet pan makes vegetables really shine, by browning them and softening their edges. Those drawnout sugars create totally new flavors. Caramelization helps all ingredients, so when everything cooks together on the same pan in the same enveloping heat, the dish comes together quickly, flavorfully, and easily—perfect for any day of the week. It’s also a healthier type of cooking. You don’t need heavy sauces or excessive oils to fry and pull out flavor. The crisp texture of breaded and fried meat can be replicated by using an oven-safe cooling rack on top of the sheet pan. And while dry heat is a big part of sheet pan cooking, you can also make perfectly steamed fish by wrapping the pan in aluminum foil and oven-steaming it—right on the pan! It shows you just how versatile sheet pan cooking is, and how you don’t need to spend a lot of money to extract really good flavor.

Simple Sheet Pan Meals One pan, one meal—that’s one of the best parts about sheet pan cooking. You use individual ingredients that, when cooked together in a similar way, taste greater than the sum of their parts. Each recipe in this book creates one filling meal. Occasionally, I’ve included a suggestion for a side, such as rice, or a finish like a squeeze of fresh lime, but those are optional. I’m also a fan of a “hands off” approach to cooking. I’m often preparing food before my spouse arrives home, which means I’m

also playing zone defense against my kids while I cook. Not only does dinner need to get made, but homework done, fights broken up, and messes cleaned. Sheet pan cooking means I can prep the pan, pop it in the oven, and tend to my family while it cooks. No babysitting a hot pan on the stove. Some recipes out there require multiple sheet pans or long cooking times. In this book, you’ll find only recipes that are complete meals made on one pan, cooked in under 45 minutes. The recipes in this book exemplify the best in sheet pan cooking: light work, big flavor.

PICKING THE PERFECT PAN While sheet pan cooking is easy, you still need to be aware of a few things regarding the type of pan you use. Every recipe in this book was tested on a 13-by18 inch steel sheet pan with a 1-inch lip that extends all the way around the perimeter of the pan. These are often referred to as a “standard” size sheet pan, or a “baker’s half” size. (Not a cookie sheet or jelly roll pan.) The brands I trust most are Anolon and NordicWare. For all that is holy, please don’t grab any old pan from the dollar store and plan on cooking great meals. Sheet pans are relatively inexpensive, yes, but to re-create these recipes, you’ll need a pan that is sturdy and strong, and that conducts heat well and evenly. Thin, cheap pans are great for art projects, not for cooking. You may be wondering about types of metals. In general, I prefer a sheet pan made of steel, which conducts heat evenly without warping and cleans easily with hot water, soap, and steel wool. I used to advise against nonstick if you wanted adequate browning of your ingredients, but I’ve since found that a quality pan, like Anolon Nonstick, will still do a great job at caramelization and browning. As long as the pan you’re using is made of sturdy, strong metal, and has at least a 1-inch rim all the way around, you’re good to go.

The Six Golden Rules of Sheet Pan Cooking 1. Don’t overcrowd the pan Caramelization only works when there is enough room around

the ingredients for air to circulate. If you’re doubling any of these recipes, use a second pan instead of heaping more ingredients onto one pan. This is especially true when you’re dealing with a recipe that includes liquid, like tomato sauce or broth. Keep the level enough below the rim that you don’t slosh hot liquid on yourself when you’re taking the pan out of the oven. 2. Use a sturdy pan I like to joke, as a paraphrase from Anthony Bourdain, that your pan should inflict serious pain if brought down on someone’s head. I’m not advocating for violence in any way, but this is the type of “sturdy” we’re going for here. Stay away from those flimsy dollar-store pans and go for something made of steel, carbon-blend steel, or heavy-gauge aluminum that won’t warp in the oven and will conduct heat evenly to your ingredients. 3. Use the size of pan called for This goes hand-in-hand with overcrowding: The recipes in this book were written specifically for the baker’s half-size sheet pan (13-by-18-inch). This is crucial to getting the best results. If you need to cut a recipe in half, then watch the timing closely, because it may affect the doneness of your ingredients. If you need to double a recipe, use a second pan. 4. Play with foil or cooling racks You’re not beholden to cooking straight on the pan! I love to use oven-safe cooling racks to lift food off the pan and circulate air underneath. This works great for times when you want crispy food. I also love to scrunch aluminum foil into a “bowl” on one end of the pan to cook vegetables in a sauce, for example, while protein roasts on the other end. It’s a great way to keep the number of dirty dishes low, utilize the same heat

source for all your cooking (which saves energy), and not have to stick to only one type of recipe. 5. Cook with your senses The texture, look, and smell of the ingredients are sometimes more important cooking indicators than just following the recipe’s specific preparation. Be aware of your food, your tools, and your appliances while you’re cooking. Your oven may be on a tilt, or not moving heat evenly, or your pan may be heavier than mine and conducting heat a little differently. 6. Take the temperature of meat and fish This goes hand-in-hand with cooking with your senses, with a caveat: Not only should you use your senses to test whether your meats and seafoods are cooked through, but an oven thermometer is incredibly helpful for safety precautions. Heat red meats and pork to a minimum of 145°F, poultry to 165°F, and seafood to around 130°F.

PAMPERING YOUR PAN You don’t need to spend a ton of money on sheet pans. Taking care of those you have will allow you to enjoy them for years to come. The Anolon pans I received at my wedding shower a decade ago have proven themselves to be true workhorses in my kitchen, and they’re in remarkable shape after years of cooking. This is because I’ve always treated them well, and that respect has paid me dividends. They’re by far the most used item in my kitchen after my knives and cutting board. Here are some pointers for taking good care of your pans: ALWAYS HAND-WASH I always hand-wash my sheet pans with mild liquid dish soap. They’re too big and bulky to easily clean in a dishwasher, anyway. Make sure you’re getting into the corners of the pan where bacteria like to hide. TACKLE STUCK-ON FOOD PARTICLES Here’s my two-step method for a sparkly clean sheet pan: 1. Let it soak in hot, soapy water and then scrub with a steel sponge. (If the

pan is nonstick, skip the steel and scrape with a flat wooden spoon before washing with a rag.) 2. If the food is still stuck, I’ll attack it with a combination of white vinegar and baking soda, let it foam, and then rub away. DON’T SWEAT THE STAINS Even when it comes to nonstick, some stains and brown spots are inevitable on a well used sheet pan. Don’t sweat it! These stains won’t affect the flavor of your food, nor the ability to caramelize the ingredients properly. As long as the surface of your pan is smooth and clean, you don’t need to worry.

Pan Pals: Everything You Need Although the sheet pan is touted as “the only piece of equipment you’ll need,” there are a few key players that should accompany your pan cooking. Here’s what else will be needed to cook the recipes in this book.

Equipment Essentials Blender or food processor These appliances are great for whipping up quick sauces that bring sheet pan meals to life. You don’t need to shell out big bucks for a fancy blender or food processor that will get the job done. Cutting board I prefer wood, because it feels better under my knife. Make sure you clean and sanitize it well and let it air-dry in between cooking sessions. Foil, parchment paper, or silicone liners There’s a debate as to which is superior, but I use a combo of all three—or no liners at all. Liners can affect caramelization, but

they can be a lifesaver with “stickier” foods and make cleanup a simpler process. Meat thermometer This is essential for cooking meats and seafood safely. Make sure you check your thermometer before using your senses to see if your food is done. Oven-safe cooling rack When baking breaded pieces of meat, placing them on an ovensafe cooling rack on top of the sheet pan helps the heat reach all the way around and prevent soggy bottoms. A cooling rack that is about half the size of your sheet pan allows you to cook two things side-by-side: something on the rack and something directly on the pan. Oven thermometer It’s important to make sure your oven is heated correctly and calibrated. This is the first step to take in making sure your recipes turn out as they’re intended. Sharp knife A sharp knife is much less likely to cut you than a dull one. I have a small collection of knives in all sizes: a large chef’s knife, a butcher’s knife for breaking down boned meats, a small paring knife, and a long, thin knife that I use for trimming fats off meat. If you’re not so sure about sharpening them yourself, contact your local hardware or kitchen goods store for a professional recommendation. Wooden spoons My go-to. I have a small collection of different sizes, and I use them in a variety of ways depending on need.

Pantry Staples Cooking oil with a high smoke point Think vegetable oil or grapeseed oil. I only use this when I need to grease a pan, and I use it sparingly. Hot sauce I love adding a little heat to my dishes after they’re cooked. Kosher salt This is the only salt I’ll use, with its clean flavor and lack of additives. All my recipes use Diamond Crystal salt, which is light and flaky, so if you use another brand such as Morton (which is denser), you may need to reduce the measured amounts of salt in the recipes by about a third. Rice, white or brown Cook it from scratch or in the microwave; it’s always a staple in my kitchen.

Nice-to-Haves Crusty bread The best accompaniment to most dishes. And we wouldn’t think of serving our bread without Irish butter. Maldon salt for finishing I love the big, crunchy flakes that can really bring a dish together. Microplane This is helpful for both grating garlic and getting the freshest zest from citrus. Quality olive oil for finishing

A flourish of good-quality extra-virgin olive oil right before serving can elevate the flavors of a dish, especially vegetables. Vegetable chopper Don’t underestimate these small, tabletop, hand-run blenders that chop onions and carrots in a flash. Mine gets a ton of use and makes prep easier.

The Recipes in This Book Every recipe in this book uses the power of the sheet pan to turn simple, everyday ingredients into flavorful and tasty meals—in under 45 minutes. Each recipe is written to serve 4 people (or 2 with leftovers). The recipes were also designed with ease of use in mind, and they include labels to help you plan your meals. They include: 5 Ingredient Other than salt, pepper, and oils, these recipes use just 5 ingredients or fewer. You don’t need a long shopping list to make a great recipe! 30 Minute Recipes that come together in under 30 minutes, including prep time. No Knife Necessary Who needs a cutting board? Toss the ingredients together without pulling out a knife. Quick Prep These ingredients don’t require much chopping or peeling. Vegan

Get great flavors without using meat or animal products. In addition to the recipes, I’ve included tips for each. These tips cover how to add “flavor boosts,” cut down your prep time, swap out ingredients, or make a bigger batch to store for later. I’ve done everything possible to give you sheet pan recipes that make cooking easier, so you have more time to spend with the ones you love. Happy cooking!

TROUBLESHOOTING While sheet pan meals are generally pretty foolproof, I still hear some recurring issues. Here’s what you can do if they happen to you: Undercooked food: This is a common complaint, and it means the oven timing is off. All the recipes in this book were tested in a gas oven, which means there is a heating element on the bottom and a broiler on top. If your oven is slightly different, or heated by electricity as opposed to gas, your meals may require a little more time in the oven before they’re ready. Remember to use your senses and check on your food as it cooks and be sure you’re using a timer. It’s often possible that your dish only needs 10 minutes in the oven to finish. Undercooked food can also come from ingredients cut into pieces that are too large for the dish. Be sure to follow the recommended sizes in every recipe, and always check the center of your ingredients—vegetables and proteins—before completing cooking. Overcooked food: You should check your oven temperature. I have a small oven thermometer that I use, and make sure it’s calibrated, too. When it comes to setting a timer, start with the lowest number of minutes recommended in the recipe, then work up to the highest. All recipes in this book include visual clues to let you know when the dish is ready. Food cooked unevenly: Sometimes a pan may warp in the oven while cooking. This usually means you need to replace your sheet pan with something made of stronger stuff. It can also mean your oven is tilted and not distributing heat evenly. (If the temperature of your oven is off, you can often adjust recipe timing to offset. Otherwise, you may need to have it professionally repaired.) Food stuck to the bottom of the pan: If you’re running into this often and it’s driving you nuts, it’s probably your pan. Lightly greasing your pan with a highheat oil, such as vegetable or canola, can help. Same goes with using aluminum foil, parchment paper, or silicone baking mats.

Nothing is caramelizing: It’s probably one of two things: lining or overcrowding. Lining your pan with parchment paper, foil, or silicone mats can reduce browning, as can overcrowding the pan.

Spiced Butternut Squash with Pistachios and Whipped Lemon Goat Cheese

CHAPTER 2

VEGETARIAN MEALS Warm Cabbage and Root Vegetables Sriracha-Honey Tempeh with Warm Corn and Pepper Salad Spiced Butternut Squash with Pistachios and Whipped Lemon Goat Cheese Sheet Pan Soup Sheet Pan Egg Pie Oven-Baked Lentil Burgers with Root Veggie Fries Polenta “Fries” with Roasted Broccolini Eggplant Parm Moo Shu Mushrooms Chilaquiles Verde Chickpea Shakshuka Cabbage Steaks with Citrus Ricotta Spaghetti Pie Cuban-Style Black Beans, Plantains, and Sweet Potatoes Crispy Tofu with Tamarind Butter Sauce

WARM CABBAGE AND ROOT VEGETABLES Serves 4 | Prep time: 10 minutes | Cook time: 15 minutes

All the root vegetables in this recipe need to be sliced thin so they cook at the same rate. If a sharp knife isn’t getting them thin enough, I recommend using a mandoline (or the wide-blade side of a box grater). Cut larger beets in half first, so the slices are closer to bite-size. 5 INGREDIENT, 30 MINUTE, VEGAN ½ head green cabbage, sliced against the grain into thin strips 3 or 4 large parsnips, thinly sliced 2 large beets, thinly sliced ½ cup olive oil 2 teaspoons kosher salt ½ teaspoon freshly ground black pepper 1 tablespoon mustard powder 1 teaspoon smoked paprika

1. Preheat the oven to 450°F. 2. In a large bowl, toss the cabbage, parsnips, and beets with the olive oil and salt until lightly coated. Arrange the vegetables on a sheet pan in an even layer. 3. Roast for 15 to 18 minutes, until they have started to soften and brown. 4. Remove the pan from the oven and sprinkle with the pepper, mustard, and smoked paprika. Toss to combine. 5. Serve warm. VARIATION TIP: If you can’t find mustard powder, use 2 tablespoons Dijon mustard instead.

SRIRACHA-HONEY TEMPEH WITH WARM CORN AND PEPPER SALAD Serves 4 | Prep time: 5 minutes | Cook time: 10 minutes

If you’ve never tasted tempeh, or you haven’t been impressed in the past, let this be the recipe that turns you from skeptic to fan! I think tempeh is best when it’s crispy on the outside but slightly chewy on the inside. And the sweet and spicy glaze adds an irresistible touch. To make this recipe knife-free, use jarred roasted red bell pepper strips. Fresh peppers add a nice bite of texture, but the jarred and roasted peppers add a kick of char. 30 MINUTE, QUICK PREP Cooking oil spray 1 tablespoon sriracha ½ cup olive oil 4 tablespoons honey 2 tablespoons apple cider vinegar 2 teaspoons garlic powder 16 ounces tempeh 1 large red, yellow, or orange bell pepper, seeded and diced 1 cup frozen corn kernels 2 tablespoons minced fresh cilantro leaves 2 tablespoons fresh lime juice ½ teaspoon kosher salt

1. Preheat the oven to 400°F. Lightly spray a sheet pan with cooking oil. 2. In a small bowl, mix the sriracha, olive oil, honey, vinegar, and garlic powder until smooth. Place the tempeh on one end of the sheet pan and brush or drizzle with half of the sriracha mixture. 3. In a large bowl, toss the bell pepper, corn kernels, cilantro, lime

juice, and salt. Transfer the pepper salad to the other end of the sheet pan. 4. Roast for 10 to 12 minutes, until the tempeh has started to brown. Flip the tempeh, brush with the remaining sauce, and roast another 10 to 12 minutes, until the other side is browned. 5. Remove from the oven, slice the tempeh into strips about ½ inch thick, and serve. PREPARATION TIP: Tempeh can sometimes taste a little bitter, so if you have time, I recommend a quick steam in the microwave to mellow it before roasting. For every 8 ounces of tempeh, place 3 to 4 tablespoons water in a large bowl and microwave on high for 5 minutes. If necessary, do this in batches.

SPICED BUTTERNUT SQUASH WITH PISTACHIOS AND WHIPPED LEMON GOAT CHEESE Serves 4 | Prep time: 10 minutes | Cook time: 20 minutes

The crunchy nuts and creamy, lemony goat cheese elevate this butternut squash recipe to “fancy yet simple” territory. Be sure to keep the squash slices thin so this dish cooks quickly and the ends get caramelized. 30 MINUTE, QUICK PREP 1 large butternut squash, peeled, halved, seeded, and cut into slices ½ inch thick ½ teaspoon ground coriander ½ teaspoon dried oregano ½ teaspoon paprika ¼ teaspoon red pepper flakes ¼ teaspoon kosher salt ¼ cup olive oil 6 ounces soft goat cheese 1 tablespoon fresh lemon juice 1 cup pistachios, crushed

1. Preheat the oven to 450°F. Line a sheet pan with aluminum foil or parchment paper. 2. Arrange the squash slices on the pan in an even layer. 3. In a small bowl, mix together the coriander, oregano, paprika, red pepper flakes, salt, and olive oil until blended. Spread on top of the squash, using the back of a spoon or your fingers to spread evenly. 4. Roast 20 to 25 minutes, until the squash is soft and cooked through. 5. Meanwhile, in a blender or bowl, combine the goat cheese and lemon juice and blend or whip to combine.

6. Remove the squash from the oven and transfer to a plate. To serve, top with a dollop of goat cheese mixture and sprinkle with the pistachios. VARIATION TIP: You can substitute any crushed nut for the pistachios, although I’m partial to their sweet flavor here.

SHEET PAN SOUP Serves 4 | Prep time: 15 minutes | Cook time: 18 minutes

Also known as “throw whatever is in the fridge on a pan” soup, this simple dish is a shining star for using up leftovers. The vegetables are roasted until caramelized and then turned into a soup with a ton of delicious flavor. A touch of vinegar contrasts with the natural sugars that come out during roasting. The extra step of blending the roasted vegetables may sound like a lot, but try it: A quick blitz in a food processor or blender produces a creamy texture. This recipe makes a good deal of soup, so consider freezing half for another time. VEGAN 1 yellow onion, halved 2 large carrots 1 head garlic peeled and broken into cloves 2 large tomatoes, cored 1 head cauliflower, cored 4 yellow or red potatoes, halved ¼ cup olive oil 1 tablespoon distilled white vinegar 6 cups vegetable broth Kosher salt Freshly ground black pepper

1. Preheat the oven to 450°F. 2. Arrange the vegetables on a sheet pan in a single layer. 3. In a small bowl, whisk together the olive oil and vinegar until smooth and emulsified, then drizzle over the vegetables, tossing to lightly coat. 4. Roast for 18 to 22 minutes, until the vegetables have softened and begun to brown.

5. Remove the pan from the oven. Working in batches, transfer the vegetables to a blender or food processor, filling halfway, and add 1 to 2 cups vegetable broth. Process until smooth. Repeat with the remaining vegetables and broth. 6. Season to taste with salt and pepper, and serve. FLAVOR BOOST: If you like cream-based soups, stir in some heavy cream, about 1 cup, once the soup is blended.

SHEET PAN EGG PIE Serves 4 | Prep time: 10 minutes | Cook time: 20 minutes

Inspired by quiche, this easy pie uses pop-open cans of biscuit dough for the crust. Par-baking the biscuit dough makes it puff up slightly and brown, and then the back of a spoon deflates and flattens it, to produce a golden brown crust that gets topped with a creamy egg. Wrap up any leftover slices for the freezer, and when you’re ready to eat, reheat in the microwave. 30 MINUTE, QUICK PREP Cooking oil spray 2 (8-ounce) cans homestyle biscuit dough 8 large eggs 1 cup whole milk 3 tablespoons Dijon mustard 2 cups shredded cheddar cheese 1 cup cooked broccoli

1. Preheat the oven to 400°F. Lightly spray a sheet pan with cooking oil. 2. Spread the biscuit dough over the bottom of the pan, stretching it and pressing the dough into the corners of the pan, so it completely covers the bottom. Use the tines of a fork to make prick marks all over the dough, so it won’t puff and rise in the oven. 3. Transfer to the oven to par-bake for 5 to 8 minutes, until it is starting to brown and puff. 4. Meanwhile, in a large bowl, whisk together the eggs, milk, and mustard until smooth and combined, then fold in the cheddar and broccoli. 5. Remove the pan from the oven and use the back of a spoon to

gently deflate any dough that may have puffed up. 6. Carefully pour the egg mixture evenly on top of the biscuit dough. Return to the oven and bake 15 to 18 minutes, until the eggs have set and don’t jiggle in the center when the pan is removed. 7. Slice and serve. VARIATION TIP: While this recipe calls for cooked broccoli, I often use any leftover veggies I have on hand: corn, cooked green beans, and even sliced potatoes.

OVEN-BAKED LENTIL BURGERS WITH ROOT VEGGIE FRIES Serves 6 | Prep time: 15 minutes | Cook time: 15 minutes

Minced mushrooms are the star ingredient of these veggie burgers. Lentils can taste a bit dry, but the mushrooms keep the patties moist and tender—and lend a deep, meaty flavor. Onion and garlic make it taste closer to a typical burger. Top with whatever condiments you like, but I think sharp cheddar and whole-grain mustard pair well with the earthy mushrooms. 30 MINUTE, VEGAN 2 cups cooked lentils 5 or 6 white mushrooms, minced ¼ cup bread crumbs 2 teaspoons onion powder 2 teaspoons garlic powder Kosher salt Freshly ground black pepper 2 or 3 large beets, cut into matchsticks ½ inch thick 2 tablespoons olive oil Hamburger buns, for serving (optional) Toppings and condiments, for serving

1. Preheat the oven to 400°F. 2. In a large bowl, combine the lentils, mushrooms, bread crumbs, onion powder, garlic powder, and salt and pepper to taste. Mix with your hands until well combined, then form into 6 patties. 3. Place the patties on one end of a sheet pan. 4. In a medium bowl, toss the beets with the olive oil and salt to taste until lightly coated, then transfer to the other end of the sheet pan in an even layer.

5. Bake for 15 to 18 minutes, until the beets have softened and the burgers lift easily off the pan. 6. Serve on a bun (or bunless) with your favorite toppings and condiments. VARIATION TIP: This recipe uses beets to make “fries,” but I love using parsnips, carrots, or even sliced eggplant.

POLENTA “FRIES” WITH ROASTED BROCCOLINI Serves 4 | Prep time: 10 minutes | Cook time: 20 minutes

Oven-roasted polenta “fries” are crispy on the outside, creamy on the inside—just like regular potato fries! For this recipe, you can use packaged precooked polenta, often sold in tubes or bricks in the grocery store’s deli section. If you have leftover polenta from another recipe, pour it out onto a sheet pan while it’s warm and liquidy, and use a spoon to smooth it flat. Let it cool to room temperature, then wrap it in plastic wrap and chill it in the refrigerator until stiff. 5 INGREDIENT, 30 MINUTE, QUICK PREP, VEGAN 6 ounces precooked polenta, chilled and cut into “fries” 1 bunch broccolini, leaves discarded, or 2 cups broccoli florets 4 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon dried thyme ½ teaspoon salt ½ cup olive oil

1. Preheat the oven to 425°F. 2. Arrange the polenta fries side by side on one end of a sheet pan, leaving at least ¼ inch space between them. Place the broccolini in an even layer on the other end. 3. In a small bowl, mix the garlic powder, onion powder, thyme, salt, and oil together, then drizzle half the mixture over the polenta and broccolini. Use tongs or your hands to gently turn over the polenta and broccolini pieces, then drizzle with the remaining mixture. 4. Roast for 20 minutes, or until the broccolini is softened and starting to brown and the polenta has slightly browned.

5. Serve side by side. INGREDIENT TIP: I love pairing polenta fries with the nutty, caramelized flavor of roasted broccolini, which starts out bitter when raw but mellows out beautifully when cooked. If you can’t find broccolini, regular broccoli works fine, too.

EGGPLANT PARM Serves 4 | Prep time: 15 minutes | Cook time: 25 minutes

Skip the messy frying of eggplant and the splatter from stovecooked marinara with this easy sheet pan version of the Italian classic. This recipe uses oven-safe cooling racks to create allaround crispness—no soggy bottoms. It’s a multistep process that is surprisingly quick. QUICK PREP Kosher salt 1 large eggplant, cut crosswise into ½-inch-thick rounds 1 (28-ounce) can crushed tomatoes 1 (8-ounce) can tomato sauce 2 tablespoons tomato paste 1 tablespoon dried oregano ½ cup all-purpose flour 2 large eggs, whisked ½ cup panko bread crumbs 2 cups shredded mozzarella cheese

1. Salt the eggplant rounds on both sides and set aside. The salt will pull moisture from the eggplant. After 10 to 15 minutes, use a paper towel to brush off any excess salt and pat dry. 2. Preheat the oven to 450°F. Place cooling rack(s) on a sheet pan. 3. In a large bowl, stir together the crushed tomatoes, tomato sauce, tomato paste, and oregano until well combined. Season to taste with salt. 4. Set up three shallow bowls for dredging: Place the flour in one, the eggs in the second, and the panko in the third. Dredge the dried eggplant rounds in the flour first, then the egg, then the panko. Transfer the rounds to the cooling rack(s).

5. Bake for 15 to 18 minutes, until the bread crumbs have crisped and started to brown. 6. Remove the pan from the oven but leave the oven on. Move the eggplant to a plate and remove the cooling rack from the sheet pan. 7. Place 4 slices of eggplant back on the pan and scatter the tops with mozzarella and 3 tablespoons of sauce mixture. Top with another slice of eggplant, then cheese, then sauce, and repeat until all the slices have been used. Top the last eggplant with a layer of cheese, then sauce, then cheese. 8. Return to the oven and bake 8 to 10 minutes, until the cheese has melted. Serve. VARIATION TIP: To make this recipe even more quickly, use your favorite brand of jarred marinara sauce.

MOO SHU MUSHROOMS Serves 4 | Prep time: 15 minutes | Cook time: 15 minutes

These mushrooms are inspired by one of my favorite Chinese recipes: moo shu pork. The Americanized version includes pancakes, which I love to smother with hoisin sauce. There’s a recipe for pancakes below, but if you don’t have time, serve these mushrooms over white rice or in warm flour tortillas. 30 MINUTE 8 ounces shiitake mushrooms, stemmed and caps sliced into strips 2 large portobello mushrooms, stemmed and sliced into strips 3 tablespoons cornstarch ¼ head green cabbage, sliced into strips 2 tablespoons grated fresh ginger 1 cucumber, seeded and sliced lengthwise into thin strips 3 to 4 inches long 1 small bunch scallions, trimmed and diced ¼ cup rice vinegar ½ cup soy sauce 2 large eggs, whisked Hoisin sauce, for serving

1. Preheat the oven to 400°F. 2. In a large bowl, toss both mushrooms with the cornstarch until lightly coated, then transfer to a sheet pan in an even layer, leaving space along one end. 3. In the same bowl used to coat the mushrooms, combine the cabbage, ginger, cucumber, scallions, vinegar, and soy sauce. Mix until combined, then transfer on top of the mushrooms, spreading out the vegetables evenly. 4. Pour the eggs into the empty space at the end of the pan. 5. Roast for 15 to 18 minutes, until the vegetables have softened

and the egg has cooked through. Remove and use a wooden spoon to break up the eggs, then mix everything together on the pan until combined. 6. Serve in bowls with hoisin sauce. VARIATION TIP: I love making fresh pancakes to serve with the mushrooms. In a medium bowl, combine 2 cups all-purpose flour, ¼ teaspoon salt, and ¾ cup boiling water, and mix until smooth. Remove enough dough from the bowl to form a small ball, about 2 inches in diameter. Roll the dough out into a round, then fry in a dry pan over medium heat, flipping once after the first side is browned. Transfer to a plate and let rest until cool. Note: Leftover pancakes (this recipe makes 12 to 15) can be stored in the freezer, wrapped in plastic wrap with a layer of parchment paper between them.

CHILAQUILES VERDE Serves 4 | Prep time: 10 minutes | Cook time: 5 minutes

Inspired by my favorite Mexican-style breakfast, chilaquiles are easy enough to make in the oven. They’re a little like nachos in that the toppings make the meal! I prefer cheese, avocado, and refried beans with mine, and my husband likes to add crumbled chorizo. 30 MINUTE, QUICK PREP 12 ounces tortilla chips 1½ cups green salsa ½ cup refried beans 8 ounces Cotija cheese, crumbled 4 large eggs 1 avocado, sliced, for serving

1. Preheat the oven to 400°F. 2. In a large bowl, combine the tortilla chips and salsa and toss to coat. 3. Spread the tortilla chips onto a sheet pan in an even layer. Dollop the refried beans evenly around the pan, then sprinkle everything with Cotija. 4. Make 4 “wells” in the chips and carefully break an egg into each well. 5. Bake for 5 to 8 minutes, until the eggs have cooked through to where the whites have set but the yolks are soft. 6. Remove and serve with sliced avocado. INGREDIENT TIP: You can swap the green salsa for red (salsa roja), if you prefer. This dish works best when you use a smooth salsa as opposed to a chunkier version: It coats the chips more evenly and creates a more traditional texture.

CHICKPEA SHAKSHUKA Serves 4 to 6 | Prep time: 10 minutes | Cook time: 15 minutes

Shashuka—a Mediterranean dish of stewy, spiced tomato sauce with poached eggs—is a stalwart of both breakfasts and weeknight meals alike in our house. And it is absolute heaven when sopped up with crusty bread. The chickpeas in this particular dish add a boost of extra protein and fiber. 30 MINUTE ¼ cup olive oil 1 red or yellow bell pepper, seeded and diced 1 large yellow onion, diced 1 (15.5-ounce) can chickpeas, drained and rinsed 6 garlic cloves, minced 1 tablespoon ground cumin 2 teaspoons ground coriander 2 teaspoons ground nutmeg 2 teaspoons smoked paprika ¼ teaspoon cayenne pepper 1 (28-ounce) can whole peeled plum tomatoes 4 tablespoons tomato paste 1 (8-ounce) can tomato sauce 6 large eggs Crusty bread, for sopping (optional; I like a sourdough boule)

1. Preheat the oven to 375°F. 2. In a large bowl, combine the olive oil, bell pepper, onion, chickpeas, garlic, cumin, coriander, nutmeg, smoked paprika, and cayenne and toss to coat. Spread in an even layer on a sheet pan. 3. In the same bowl, combine all the canned tomato products. Use your hands or a wooden spoon to crush and break up the tomatoes. Pour the sauce evenly over the vegetables on the

sheet pan. 4. Bake for 15 to 18 minutes, until the sauce is bubbling and the vegetables have started to soften. 5. Remove the pan and make 6 small “wells.” Crack an egg into each of these wells. Return the pan to the oven and bake for 3 to 5 minutes longer, until the whites of the eggs have set and the yolks are still soft. 6. Divide the tomato and chickpea mixture evenly among bowls with the cooked eggs spooned on top. DOUBLE IT UP: This dish makes great leftovers. Make extra and store it in a plastic or glass container with a tight-fitting lid, for up to 1 week in the refrigerator or 1 month in the freezer. If freezing, omit the eggs and make them fresh before serving.

CABBAGE STEAKS WITH CITRUS RICOTTA Serves 4 | Prep time: 5 minutes | Cook time: 15 minutes

I was late to the roasted cabbage steak game. Cabbage “steaks” have been popping up on food blogs and in restaurants for a while now, and once I discovered how incredibly tasty cabbage is when roasted, I understood the popularity. I love the sweet, nutty, almost caramel-like flavor that roasting brings. The creamy, bright ricotta sauce takes that flavor to the next level. 5 INGREDIENT, QUICK PREP 1 head green cabbage, cut into “steaks” about 1 inch thick 3 tablespoons olive oil 1 teaspoon kosher salt, plus more to taste ¼ teaspoon freshly ground black pepper, plus more to taste Grated zest and juice of 1 lemon Grated zest and juice of 2 limes ¾ cup (6 ounces) whole-milk ricotta cheese 3 tablespoons chopped fresh cilantro

1. Preheat the oven to 450°F. 2. Arrange the cabbage steaks on a sheet pan in an even layer, then drizzle with the olive oil and sprinkle evenly with the salt and pepper. 3. Roast for 15 to 18 minutes, until the cabbage is soft and cooked all the way through and starting to brown at the edges. 4. Meanwhile, in a medium bowl, combine both citrus zests, the citrus juices, ricotta, and cilantro and stir to combine. Season to taste with salt and pepper. 5. Serve the cabbage topped with the ricotta mixture. VARIATION TIP: If you’re not a cilantro fan, the same amount of chopped parsley works well in this recipe, too.

SPAGHETTI PIE Serves 4 | Prep time: 5 minutes | Cook time: 18 minutes

This comforting dish was served as a casserole for dinner at many a sleepover when I was growing up. It always reminds me of my Midwestern upbringing. For this recipe, I re-envisioned that childhood casserole as a sheet pan meal, and I think it works even better than the original. When baked on a sheet pan, the cook time is quicker and the pasta gets slightly crispy and chewy at the edges. 5 INGREDIENT, 30 MINUTE, NO KNIFE NECESSARY, QUICK PREP Cooking oil spray 1 (28-ounce) can crushed tomatoes 2 tablespoons tomato paste 2 teaspoons dried oregano 12 ounces fresh fettuccine noodles 1½ cups shredded cheddar cheese

1. Preheat the oven to 350°F. Lightly spray a sheet pan with cooking oil. 2. In a large bowl, mix together the crushed tomatoes, tomato paste, and oregano. Add the fresh pasta and toss to coat. 3. Transfer half of the pasta to the sheet pan and spread into an even layer. Sprinkle evenly with half of the cheddar. Add the remaining pasta on top, smoothing it out with a spoon to evenly cover the cheese layer. Top with remaining cheddar. 4. Bake for 18 to 20 minutes, until the cheese has melted and the sauce is bubbling. 5. Slice and serve. INGREDIENT TIP: In this recipe, I used refrigerated fresh pasta from the grocery store, but you can also use leftover cooked pasta. Just rinse the noodles in cool water to loosen up

any starch that may be clinging to the pasta, drain, and use as directed. I’ll often add any other leftover vegetables I have on hand to the sauce. This is a really forgiving dish, so feel free to play around with the ingredients.

CUBAN-STYLE BLACK BEANS, PLANTAINS, AND SWEET POTATOES Serves 4 | Prep time: 15 minutes | Cook time: 15 minutes

For this recipe, use the blackest plantains you can get your hands on: The darker they are, the sweeter and less starchy they’ll be. The spices listed are a mix of smoky and spicy, but if you’re short on time, you can use your favorite pre-made taco or Cuban seasoning instead. 30 MINUTE, VEGAN 2 large sweet potatoes, roughly diced 2 large sweet plantains, peeled and sliced into coins ½ inch thick ¼ cup olive oil 2 teaspoons ground cumin 2 teaspoons dried oregano 2 teaspoons dried parsley 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 (15.5-ounce) can black beans, drained and rinsed Juice of 2 limes (optional) 2 tablespoons chopped fresh cilantro or parsley leaves (optional)

1. Preheat the oven to 450°F. 2. In a large bowl, combine the sweet potatoes, plantains, oil, cumin, oregano, dried parsley, onion powder, garlic powder, salt, and pepper. Use a spoon to toss and mix, then spread in an even layer on a sheet pan. 3. Bake for 15 to 18 minutes, until the sweet potatoes have cooked through and are soft in the center. 4. Remove the pan from the oven and pour the black beans over

the potatoes. Use a spoon to gently mix. 5. If desired, serve with a few squeezes of fresh lime juice and scattering of chopped cilantro. FLAVOR BOOST: While they’re optional, the fresh lime and cilantro really boost the taste of this dish. For a larger meal, try this recipe as a taco filling or over rice. I like it with a side of fried eggs, too.

CRISPY TOFU WITH TAMARIND BUTTER SAUCE Serves 4 | Prep time: 5 minutes, plus 15 minutes to press | Cook time: 35 minutes

A Thai restaurant in our neighborhood in Queens makes deepfried tofu tossed in sour-spicy tamarind butter—a dish I craved throughout my pregnancy with my son. But they didn’t deliver to our address, so I would walk my big pregnant belly over there every chance I could, just for that dish. This sheet pan version is my take. Make sure to press the tofu under something heavy for at least 10 minutes before cooking it (I like to use a cast iron pan with a heavy cookbook on top). This removes any excess water so the tofu block will crisp up nicely in the oven. Though the tofu is wonderful on its own, if you want a bigger meal, serve some roasted vegetables and white rice on the side. QUICK PREP Cooking oil spray 1 pound extra-firm tofu, pressed for at least 10 minutes 2 tablespoons tamarind paste 2 tablespoons butter, melted 1 teaspoon Thai chili-garlic paste 2 teaspoons honey 1 tablespoon grated fresh ginger

1. Preheat the oven to 500°F. Lightly spray a sheet pan with cooking oil. 2. Place the tofu in the center of the pan and bake for 20 minutes, or until the tofu has lightly browned. Remove the pan from the oven, flip the tofu over, and slice it into strips or squares with a paring knife or pizza cutter. 3. Return the pan back to the oven to bake for another 15 to 20 minutes, until the tofu has browned on the outside.

4. Meanwhile, in a large bowl, combine the tamarind paste, butter, chili-garlic paste, honey, and ginger and mix until smooth. 5. Transfer the cooked tofu to the sauce bowl, toss to coat, and serve. INGREDIENT TIP: Tamarind paste is often found in the international aisle of the grocery store, but it’s simple enough to make yourself by soaking dried tamarind pods in hot water and removing the thick paste inside (check online for a tutorial).

Gremolata Salmon with Tomatoes and Red Onion

CHAPTER 3

SEAFOOD Baked Tuna Croquettes with Roasted Red Pepper Salad Cajun Catfish and Sweet Potato Fries Cod with Fennel and Potatoes Orange-Glazed Salmon and Brussels Sprouts Gremolata Salmon with Tomatoes and Red Onion Lemon-Dijon Tilapia with Smashed Baby Potatoes Baked Crab Cakes with Peach, Corn, and Red Onion Salsa Lemon Pepper Tilapia and Broccoli Honey-Garlic Shrimp and Asparagus Trout with Easy Hollandaise and Asparagus Halibut with Pesto, Tomato, and Couscous Salad Breaded Cod Fingers with Mustard-Maple Slaw Bacon, Shrimp, Eggplant, and Pineapple Skewers with LimeCoconut Glaze Artichoke and Green Olive Cod with Roasted Turnips Sesame-Soy Shrimp and Snap Peas

BAKED TUNA CROQUETTES WITH ROASTED RED PEPPER SALAD Serves 4 | Prep time: 15 minutes | Cook time: 12 minutes

Similar to crab cakes, these tuna croquettes jazz up the pantry staple of canned tuna. They also make a great sandwich stuffer the following day. 30 MINUTE 16 ounces canned tuna packed in water, drained 2 celery stalks, diced ½ cup corn kernels, fresh or frozen 2 tablespoons mayonnaise ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon mustard powder ¼ teaspoon kosher salt, plus more for seasoning ¼ teaspoon freshly ground black pepper 2 large eggs 1 cup panko bread crumbs 2 red bell peppers, seeded and cut into strips 3 or 4 scallions, trimmed and roughly chopped 2 tablespoons olive oil

1. Preheat the oven to 450°F. Line a sheet pan with aluminum foil or parchment paper. 2. In a large bowl, combine the tuna, celery, corn, mayonnaise, garlic powder, onion powder, mustard powder, ¼ teaspoon of salt, and the pepper. Stir to combine. 3. Set up two shallow bowls. Whisk the eggs in one bowl. Place the panko in the second. 4. Form the tuna mixture into 4 patties. Dip the patties first in the eggs and then in the panko to coat. Arrange the patties on one

end of a sheet pan, leaving a little room between them. 5. In a large bowl, toss together the bell peppers, scallions, olive oil, and salt to taste. Pile on the other end of the sheet pan. 6. Bake for 12 to 15 minutes, until the bread crumbs are crispy and the peppers and scallions are soft and wilted. 7. Serve side by side. FLAVOR BOOST: For an extra kick, add a teaspoon of zesty spice or spice mixture such as Old Bay, smoked paprika, or Cajun seasoning.

CAJUN CATFISH AND SWEET POTATO FRIES Serves 4 | Prep time: 10 minutes | Cook time: 12 minutes

Spice up your weeknight dinner routine with this quick and easy Cajun catfish. Plus, it’s fun and filling, and the sweet potato fries are a nice balance against the heat of the spice rub. 30 MINUTE, QUICK PREP 1 teaspoon garlic powder ½ teaspoon dried oregano ½ teaspoon dried thyme ½ teaspoon paprika ½ teaspoon onion powder ¼ teaspoon kosher salt, plus more for seasoning ¼ teaspoon freshly ground black pepper 4 skinless catfish fillets (about 2 pounds total) 2 pounds sweet potatoes, unpeeled, ends trimmed, and sliced into sticks ¼ to ½ inch thick 2 tablespoons olive oil

1. Preheat the oven to 450°F. Line a sheet pan with aluminum foil or parchment paper. 2. In a large bowl, combine the garlic powder, oregano, thyme, paprika, onion powder, ¼ teaspoon of salt, and the pepper. Mix thoroughly to combine. 3. Toss the catfish fillets in the spice rub until coated on all sides, then place them on one end of a sheet pan, evenly spaced. 4. In the same large bowl, toss the sweet potatoes with olive oil and a sprinkle of salt to taste. Add the sweet potatoes to the other end of the sheet pan in an even layer. 5. Roast for 12 to 18 minutes, until the sweet potatoes are soft and have begun to brown and the fish is cooked through and flaky.

6. Serve side by side. DOUBLE IT UP: I like to double up the rub portion of the recipe and save the extra for later. It’s great on steaks and chicken, and makes a good dry rub for grilling. The spice rub will last up to 3 months if stored in a dry, dark place such as your kitchen cupboard.

COD WITH FENNEL AND POTATOES Serves 4 | Prep time: 15 minutes | Cook time: 20 minutes

This recipe is inspired by the simple seafood stews we eat when we visit Spain with my husband’s family. These stews taste better as they simmer, and I re-created that depth of flavor by using a fun way to cook brothy recipes on a sheet pan: foil packets. Read the instructions carefully for folding the foil around the ingredients; if you make sure to secure the foil well, it creates little individual servings of sheet pan “stew.” This is a fun dish for a dinner party. 1 pound cod, skin and bones removed, divided evenly into 4 servings 2 fennel bulbs, thinly sliced 8 ounces shallots, sliced 4 garlic cloves, peeled 2 tomatoes, diced 1 pound yellow potatoes, thinly sliced 2 teaspoons smoked paprika 1 teaspoon saffron threads 2 cups fish stock 1 cup dry white wine

1. Preheat the oven to 400°F. 2. Spread out 4 (6- to 8-inch) squares of aluminum foil and place a serving of cod in the center of each foil square. 3. In a large bowl, toss together the fennel, shallots, garlic, tomatoes, potatoes, smoked paprika, and saffron until the spices coat the vegetables. Place one-quarter of the vegetables, including 1 clove of garlic, on top of each piece of cod. 4. Fold the edges of the foil up around the cod and vegetables, scrunching the foil around to create a small opening at the top.

5. Transfer the foil “bowls” to a sheet pan. Pour ½ cup of fish stock and ¼ cup of white wine into each bowl. Secure the top of each packet and place the pan in the oven. 6. Bake for 20 minutes. Carefully pour the contents of each packet into bowls and enjoy. PREPARATION TIP: For this recipe, I recommend foil over parchment for its “scrunching” factor, and because it will conduct heat better. Foil also holds up strong against liquid, whereas parchment paper can tear when transferring the packets off the pan.

ORANGE-GLAZED SALMON AND BRUSSELS SPROUTS Serves 4 | Prep time: 10 minutes | Cook time: 12 minutes

Salmon has a slightly sweet flavor and beautiful pink color that makes it an easy sell to kids. The brown sugar and citrus in this recipe cook down into a lovely glaze, which pairs perfectly with the sweetness of the salmon and the nutty flavor of roasted Brussels sprouts. For a larger meal, this dish also makes a great topper on a big bowl of salad greens. 5 INGREDIENT, 30 MINUTE, QUICK PREP Cooking oil spray or olive oil 3 tablespoons orange marmalade 2 teaspoons light brown sugar 1 teaspoon dried marjoram 4 skinless Atlantic salmon fillets (about 3 ounces each) 1 pound Brussels sprouts, root end trimmed, halved or quartered (see Tip) 3 tablespoons olive oil ½ teaspoon kosher salt Freshly ground black pepper

1. Preheat the oven to 425°F. Line a sheet pan with aluminum foil or parchment paper. Lightly spray the foil or paper with cooking oil or rub with a light coating of olive oil. 2. In a small bowl, mix the marmalade, brown sugar, and marjoram until combined. Arrange the salmon fillets on one end of a sheet pan and top each fillet with the marmalade mixture. Use a spoon to spread it evenly over the fish. 3. On the other end of the pan, place the Brussels sprouts. Drizzle with the oil, salt, and pepper, and use tongs to toss and combine.

4. Bake for 12 to 15 minutes, until the fish is cooked through and the sprouts have softened and are slightly browned. 5. Serve side by side. INGREDIENT TIP: Because this fish cooks rather quickly, make sure your Brussels sprouts aren’t sliced too large, or they will take longer to cook than the salmon. Slice larger Brussels sprouts into quarters and halve the smaller sprouts.

GREMOLATA SALMON WITH TOMATOES AND RED ONION Serves 4 | Prep time: 15 minutes | Cook time: 12 minutes

The best part about this salmon dish is that it’s both pretty enough to serve at a dinner party and easy enough to throw together on a weekday. Gremolata is an herb-based Italian condiment similar to pesto, but it’s typically prepared as a rough mix, as opposed to the classic smoothness of pesto. I love the huge flavor you get from roasting the cherry tomatoes, and how the heat of the oven mellows out the red onion. 30 MINUTE FOR THE GREMOLATA ½ cup chopped fresh parsley 1 tablespoon grated lemon zest 2 tablespoons fresh lemon juice 3 garlic cloves, pressed through a garlic press (or minced) 3 tablespoons olive oil FOR THE SALMON 4 salmon fillets (4 ounces each), pin bones and skin removed 1 red onion, diced 1 quart cherry tomatoes Olive oil, for drizzling

1. Preheat the oven to 400°F. TO MAKE THE GREMOLATA

2. In a medium bowl, combine the parsley, lemon zest, lemon juice, garlic, and olive oil and mix well. TO MAKE THE SALMON

3. Arrange the salmon fillets on one end of a sheet pan and divide the gremolata among them, using a spoon to spread it around

and coat the tops of the fish. 4. In the same bowl used to make the gremolata, toss the onion and tomatoes, stirring to lightly coat with leftover ingredients. You may drizzle in a little more olive oil to really make sure the last of the gremolata has coated the tomatoes and onions. 5. Spread the tomatoes and onions on the other end of the pan. Roast for 12 to 15 minutes, until the onions and tomatoes are soft and the salmon is cooked through. 6. Serve side by side. DOUBLE IT UP: This recipe makes for good leftovers. If I make it on the weekend, the leftover salmon goes wonderfully with poached eggs and hollandaise for brunch the next day.

LEMON-DIJON TILAPIA WITH SMASHED BABY POTATOES Serves 4 | Prep time: 10 minutes | Cook time: 30 minutes

A mayo-based coating turns plain tilapia (or any mild, white fish) so tender and moist you’ll think it was gently poached, not roasted on a pan for a quick meal. The heat of the potatoes wilts the spinach just enough, making this a well-rounded, deceptively easy meal. QUICK PREP Cooking oil spray 1 pound baby yellow potatoes, halved ¼ cup olive oil 2 teaspoons kosher salt ¼ cup fresh lemon juice 3 tablespoons mayonnaise 2 tablespoons whole-grain Dijon mustard 4 skinless tilapia fillets (about 4 ounces each) 2 handfuls fresh baby spinach

1. Preheat the oven to 450°F. Spray a sheet pan with cooking oil. 2. In a large bowl, toss the baby potatoes with the olive oil and salt, taking care to coat them well. Pour the potatoes onto the pan in an even layer. 3. Roast for 20 minutes, until they have started to soften. 4. Meanwhile, in a small bowl, combine the lemon juice, mayonnaise, and mustard. 5. When the potatoes reach 20 minutes, remove the pan from the oven and use a wooden spoon or the bottom of a glass to gently “smash” each potato, leaving them partially intact. Push the potatoes over to one end of the pan.

6. Line the tilapia on the other end of the pan and divide the mayonnaise mixture among the fillets, using a spoon to spread the mixture and coat the fish. 7. Bake for another 15 minutes, until the fish is cooked through and the potatoes are soft and have crisped at the broken edges. 8. Transfer the potatoes to a large bowl and add the spinach, using tongs to toss and wilt the spinach with the heat of the potatoes. 9. Serve side by side on a platter. INGREDIENT TIP: For extra creamy potatoes, skip the first 20-minute roast and parboil them in salted water for 12 to 15 minutes, until they are easily pierced with a fork. Then drain the potatoes and toss with oil and salt before placing them on the pan. With this method, the potatoes will take a little longer than the fish to cook, but the end result is a dish that really wins!

BAKED CRAB CAKES WITH PEACH, CORN, AND RED ONION SALSA Serves 4 | Prep time: 15 minutes | Cook time: 10 minutes

Crabmeat pairs really well with the sweetness of corn and peach in the salsa. You can serve the salsa fresh and cold, but I like the depth of flavor that comes from roasting the peaches and corn on the pan alongside the crab cakes as they cook. The heat of the oven mellows the sharp bite of onion, too. 30 MINUTE 1 pound lump crabmeat, drained 1 large egg ¼ cup seasoned bread crumbs ½ cup mayonnaise 1 tablespoon smoked paprika 2 tablespoons chopped fresh parsley 1 small red bell pepper, seeded and minced 1 teaspoon Old Bay seasoning Dash Worcestershire sauce 2 tablespoons fresh lemon juice, divided 2 peaches, diced 1 cup corn kernels, fresh or frozen 1 small red onion, chopped 1 tablespoon minced fresh basil leaves 2 tablespoons olive oil

1. Preheat the oven to 425°F. 2. Make the crab cakes: In a large bowl, combine the crabmeat, egg, bread crumbs, mayonnaise, smoked paprika, parsley, bell pepper, Old Bay, Worcestershire, and 1 tablespoon of lemon juice and stir to mix well. Form the mixture into 6 large balls, gently press to flatten slightly, and set aside. 3. Make the salsa: In another large bowl, mix the peaches, corn,

onion, basil, remaining lemon juice, and olive oil until combined. 4. Spread the salsa on the sheet pan in an even layer and place the crab cakes on top, 1 to 2 inches apart. 5. Bake for 10 to 12 minutes, until the crab cakes have lightly browned. 6. Serve the crab cakes with the salsa spooned over the top. DOUBLE IT UP: Make extra salsa and use it on any other fish dish. It will keep for 2 to 3 days in the refrigerator tightly covered, and can also be blended and served with tortilla chips. To turn up the heat, add minced jalapeño.

LEMON PEPPER TILAPIA AND BROCCOLI Serves 4 | Prep time: 10 minutes | Cook time: 10 minutes

Tilapia is such a versatile fish. It’s so mild in flavor that it pairs well with a variety of seasonings. I especially love the fresh bite of lemon pepper. This is a great quick dish, and when I’m reheating it as leftovers the next day, the tilapia and broccoli pair really well with brown or wild rice. 5 INGREDIENT, 30 MINUTE, QUICK PREP 2 heads broccoli, broken into florets and stems discarded 5 to 6 tablespoons olive oil, divided ½ teaspoon kosher salt 4 skinless tilapia fillets (about 4 ounces each) 1 tablespoon dried lemon peel 1 tablespoon coarsely ground black pepper 1 tablespoon dried oregano

1. Preheat the oven to 425°F. 2. Pile the broccoli florets on one end of a sheet pan. Drizzle with 2 to 3 tablespoons of olive oil, sprinkle with salt, and use tongs to toss until lightly coated. 3. On the other end of the pan, arrange the tilapia fillets side by side. 4. In a small bowl, stir together the lemon peel, pepper, and oregano. Add the remaining 3 tablespoons of olive oil and stir to mix. Spoon the lemon pepper mixture on top of the fish, spreading the mixture all over the top of each fillet. 5. Bake for 10 to 12 minutes, until the fish is cooked through and the broccoli has started to soften. 6. Serve side by side on a platter.

VARIATION TIP: If you can’t find dried lemon peel, you can substitute 2 tablespoons of premade lemon pepper seasoning, and add the oregano and olive oil to that.

HONEY-GARLIC SHRIMP AND ASPARAGUS Serves 4 | Prep time: 10 minutes | Cook time: 12 minutes

When friends come over for dinner, we like to throw together this quick dish, which works equally well as an appetizer or light lunch. For a heartier meal, add a side of rice or a big leafy salad. 30 MINUTE ⅓ cup honey 4 tablespoons olive oil, divided 1 tablespoon apple cider vinegar 2 teaspoons garlic powder 2 pounds shrimp, peeled and deveined 1 pound thin spring asparagus stalks, trimmed ½ teaspoon kosher salt

1. Preheat the oven to 400°F. 2. In a large bowl, mix the honey, 2 tablespoons of olive oil, the vinegar, and garlic powder until smooth and combined. Add the shrimp and toss to coat. Arrange the shrimp on one end of a sheet pan. 3. Arrange the asparagus on the other end of the pan, drizzle with the remaining 2 tablespoons of oil, sprinkle with the salt, and toss with tongs to lightly coat. 4. Bake for 12 to 15 minutes, until the shrimp are cooked through and the asparagus has started to soften. 5. Serve side by side on a platter. INGREDIENT TIP: This dish is at its very best at the start of spring, when asparagus is thin and flavorful. If you’ve only got the larger, thick stalks, just slice them vertically down the center to make thinner pieces. Otherwise, they’ll take longer than the shrimp to cook.

TROUT WITH EASY HOLLANDAISE AND ASPARAGUS Serves 4 | Prep time: 5 minutes | Cook time: 12 minutes

I love this French-inspired fish dish, which is served with a thin, lemony sauce on top. The sauce is reminiscent of hollandaise, but if you’re up for the real deal, I included a simple hollandaise recipe in the tip below. 30 MINUTE, QUICK PREP 4 trout fillets, skinned (about 4 ounces each) 1 small bunch asparagus, trimmed 3 tablespoons olive oil ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 4 tablespoons mayonnaise 2 tablespoons fresh lemon juice 2 tablespoons butter, melted ¼ teaspoon paprika

1. Preheat the oven to 425°F. 2. Arrange the trout fillets on one end of a sheet pan and the asparagus on the other. Drizzle the olive oil over everything until lightly coated, then sprinkle with the salt and pepper. 3. Bake for 12 to 15 minutes, until the fish is cooked through and the asparagus has started to soften. 4. Meanwhile, in a bowl, stir together the mayo, lemon juice, melted butter, and paprika until smooth and combined. 5. Serve the trout and asparagus drizzled with the sauce. VARIATION TIP: People are sometimes intimidated by a traditional hollandaise, but it’s actually quite a simple recipe—it just requires a lot of whisking. Whisk 6 egg yolks and 4 tablespoons fresh lemon juice together until blended. Add ¼ cup melted butter in a thin stream, whisking until well blended and the sauce is lighter in color and coats the back of a spoon. (Be sure to add the butter while it’s still very hot, almost to the point that the butter

is bubbling.) Stir in 2 tablespoons chopped parsley and season with salt and pepper, if desired. OR MAKE A BLENDER HOLLANDAISE: Combine the yolks and lemon juice in a blender, then run the blender on high while pouring in the melted butter in a thin stream. Continue until the sauce coats the back of a spoon. Transfer to a bowl, stir in the chopped parsley, and season with salt and pepper.

HALIBUT WITH PESTO, TOMATO, AND COUSCOUS SALAD Serves 4 | Prep time: 10 minutes | Cook time: 12 minutes

This healthy meal is super-fast to put together. When tomatoes are roasted, they are absolutely delicious, because the heat from the oven pulls out their natural sugars. Then, jarred pesto—which I love for most vegetables—adds a big boost of flavor at the very end. 30 MINUTE, NO KNIFE NECESSARY, QUICK PREP Cooking oil spray or olive oil 2 tablespoons fresh lemon juice 2 tablespoons olive oil ½ teaspoon kosher salt ½ teaspoon paprika ¼ teaspoon freshly ground black pepper 4 halibut fillets (about 4 ounces each), skinned 1 pint cherry tomatoes 1 cup couscous 1¼ cups boiling water 3 tablespoons prepared pesto

1. Preheat the oven to 400°F. Lightly spray a sheet pan with cooking oil or rub it with olive oil. 2. In a small bowl, combine the lemon juice, olive oil, salt, paprika, and pepper. 3. Arrange the halibut on one end of a sheet pan and the cherry tomatoes on the other. Pour the lemon juice mixture evenly over the fish and tomatoes. Use a spoon to smooth the liquid over the fish, and use tongs to lightly toss the tomatoes to coat. 4. Bake for 12 to 15 minutes, until the fish is cooked through and the tomatoes are softened.

5. Meanwhile, in a large heatproof bowl, combine the couscous and hot water. Stir the couscous until it is submerged, then set aside to steep for 10 minutes. Drain any excess water if necessary and fluff with a fork. 6. Remove the pan from the oven and transfer the tomatoes to the bowl of couscous. Add the pesto to the bowl and stir to mix. 7. Serve the halibut alongside the couscous. INGREDIENT TIP: For added depth of flavor, swap regular paprika for smoked paprika.

BREADED COD FINGERS WITH MUSTARD-MAPLE SLAW Serves 4 | Prep time: 20 minutes | Cook time: 15 minutes

Most children are pretty happy with fish sticks, or fish fingers as they’re sometimes called, but this apple slaw may surprise you with a kid’s thumbs up as well. Mine gobble it right up. It’s zingy and sweet, with a crunch that goes great with the crispy fish. This recipe uses cooling racks to bake the fish, which keeps them crispy all over without a soggy bottom. FOR THE COD FINGERS Cooking oil spray ½ cup all-purpose flour 2 large eggs, whisked 1 cup panko bread crumbs 1 teaspoon dried oregano 1 pound cod, skinned FOR THE APPLE AND FENNEL SLAW 2 apples (any small red, slightly sweet variety) 2 fennel bulbs, stalks trimmed 2 tablespoons Dijon mustard 2 tablespoons maple syrup 2 teaspoons apple cider vinegar

1. Preheat the oven to 450°F. Place an oven-safe cooling rack on top of a sheet pan and lightly spray it with cooking oil. TO PREPARE THE COD FINGERS

2. Set up three shallow bowls: Put the flour in one, the eggs in the second, and the panko and oregano in the third. 3. Slice the fish into strips and dredge each in the flour, then the egg, then the bread crumbs and place on the cooling rack.

4. Bake for 15 to 18 minutes, until the bread crumbs have browned and the fish is cooked through. TO MAKE THE APPLE AND FENNEL SLAW

5. While the fish is cooking, use a box grater to grate the apple and fennel bulb into a large bowl. Stir in the mustard, maple syrup, and vinegar until combined. 6. Serve side by side on a platter. INGREDIENT TIP: This recipe makes a vinegary slaw, but if you like yours a little creamy, just stir in a few tablespoons of mayonnaise. If you have leftovers, the slaw should keep in the refrigerator for 4 or 5 days.

BACON, SHRIMP, EGGPLANT, AND PINEAPPLE SKEWERS WITH LIME-COCONUT GLAZE Serves 4 | Prep time: 20 minutes | Cook time: 12 minutes

Skewers are super fun, and you don’t have to make them outside on the barbecue: A sheet pan topped with an oven-safe cooking rack mimics a grill. The coconut glaze in this recipe is sweet without being cloying. If you don’t have eggplant, red bell peppers work as a great substitute. FOR THE SKEWERS Cooking oil spray 1 pound bacon, cut into 2- to 3-inch lengths 1 small eggplant, cut into chunks 1 pound shrimp, peeled 1 (14-ounce) can juice-packed pineapple chunks, drained FOR THE GLAZE ½ cup full-fat coconut milk 1 tablespoon grated lime zest 3 tablespoons fresh lime juice 2 teaspoons light brown sugar 2 teaspoons cornstarch

1. Preheat the oven to 350°F. Place an oven-safe cooling rack on a sheet pan and lightly spray it with cooking oil. TO ASSEMBLE THE SKEWERS

2. Skewer the bacon, eggplant, shrimp, and pineapple chunks onto wooden or metal skewers leaving enough space between so the glaze can get evenly onto the ingredients. Place the skewers on the cooling rack. TO MAKE THE GLAZE

3. In a small bowl, mix together the coconut milk, lime zest, lime

juice, brown sugar, and cornstarch until smooth. Brush half the glaze onto the skewers. 4. Bake for 12 to 15 minutes, turning and brushing with the remaining glaze halfway through the cook time, until the shrimp is cooked through and the eggplant is tender. Serve. VARIATION TIP: If you’re not up for skewering the ingredients, just toss the bacon, eggplant, shrimp, and pineapple together and spread them out on a sheet pan in an even layer to bake. Then toss lightly with the glaze and cook until the shrimp is pink and cooked through.

ARTICHOKE AND GREEN OLIVE COD WITH ROASTED TURNIPS Serves 4 | Prep time: 10 minutes | Cook time: 15 minutes

Olives, capers, and jarred artichokes add a briny kick to this crowd-pleasing cod dish. The sauce is inspired by Italian caponata, which is often made with eggplant, swapped here with the artichokes. I love using buttery Castelvetrano olives, but any green olive will work. 30 MINUTE, QUICK PREP Cooking oil spray 2 large turnips, diced 2 tablespoons olive oil 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 4 cod fillets (about 4 ounces each), skinned ½ cup (6 ounces) jarred artichokes, drained and roughly chopped ½ cup (6 ounces) green olives, pitted 2 tablespoons nonpareil capers 2 tablespoons distilled white vinegar 1 tablespoon sugar

1. Preheat the oven to 400°F. Spray a sheet pan with cooking oil. 2. In a large bowl, toss the turnips with the olive oil, salt, and pepper. Transfer to one end of a sheet pan. On the other end, arrange the cod fillets. 3. In another large bowl, mix together the artichokes, olives, capers, vinegar, and sugar. When the sugar has started to dissolve, pour over the fish. 4. Bake for 15 to 18 minutes, until the turnips are soft and starting to brown and the fish is cooked through.

5. Serve the cod topped with the artichoke mixture, with the turnips on the side. VARIATION TIP: I like this dish with roasted turnips, which have a mild and nutty flavor, but if you want to go knife-free, use baby carrots instead. The sweetness of the carrots is a great foil to the briny flavor of the topping.

SESAME-SOY SHRIMP AND SNAP PEAS Serves 4 | Prep time: 10 minutes | Cook time: 12 minutes

With just a handful of ingredients that come together quickly, this shrimp dish couldn’t be easier to make, and it reheats nicely for next-day leftovers. For a larger meal, serve it with a side of white rice and a salad. It makes a surprisingly good filling for tacos, too! 30 MINUTE, NO KNIFE NECESSARY, QUICK PREP 3 tablespoons soy sauce 4 tablespoons unsalted butter 1 tablespoon grated fresh ginger 2 teaspoons toasted white sesame seeds 2 pounds peeled shrimp 1 (10-ounce) bag sugar snap peas

1. Preheat the oven to 425°F. 2. In a large bowl, combine all the ingredients and toss to mix. Spread evenly on a sheet pan. 3. Bake 12 to 15 minutes, or until the shrimp are cooked through. 4. Serve on a platter. VARIATION TIP: For a fun party dish, omit the snap peas and serve the cooked sesamesoy shrimp on skewers.

Chicken Parm and Roasted Broccoli

CHAPTER 4

POULTRY Larb Gai Chicken Lettuce Wraps Sweet and Sour Turkey with Sweet Potato Chicken and Lemony Potatoes Chicken Piccata Olive and Orange Chicken Chicken Verde Plum and Rosemary Chicken Pesto Chicken and Parsnip Fries Moroccan-Inspired Chicken Thighs Chicken Parm and Roasted Broccoli Chicken Paprikash Turkey Meatballs and Long Beans with Hoisin Glaze Chicken Sausage with Potatoes and Apples Breaded Turkey Cutlets with Romesco Baked Chicken Wings and Broccoli with Citrus Garlic Glaze

LARB GAI CHICKEN LETTUCE WRAPS Serves 4 | Prep time: 10 minutes | Cook time: 18 minutes

This recipe is inspired by one of my favorite take-out dishes. Larb gai, which translated loosely means “ground chicken,” is the unofficial dish of Laos. It’s a simple meat salad tossed with greens and citrusy, zingy vinaigrette. It is served here inside lettuce leaves, but it’s also great spooned over rice. If you can’t find ground chicken, ground turkey is a good substitute. 30 MINUTE FOR THE SAUCE 6 tablespoons fresh lime juice 2 tablespoons peanut or vegetable oil 1 tablespoon fish sauce ¼ cup packed light brown sugar 2 tablespoons lemongrass paste 1 teaspoon Thai chili paste (optional) 4 garlic cloves, minced 6 fresh basil leaves, roughly chopped FOR THE CHICKEN 2 pounds ground chicken 1 small red onion, thinly sliced FOR SERVING 8 to 12 Boston lettuce leaves

1. Preheat the oven 375°F. TO MAKE THE SAUCE

2. In a medium bowl, combine the lime juice, oil, fish sauce, brown sugar, lemongrass paste, chili paste (if using), garlic, and basil, stirring well until the sugar is dissolved. TO COOK THE CHICKEN

3. Place a large piece of aluminum foil on top of a sheet pan. Put the ground chicken in the center of the foil and shape it into a “bowl” 4 to 5 inches across at the bottom. 4. Top the chicken with the onion slices, then pour the sauce over the top. Gently fold over the sides of the foil, so the chicken and onion are loosely covered. 5. Bake for 18 to 20 minutes, until the chicken is cooked through. 6. Divide the chicken, sauce, and onion atop the lettuce leaves and serve. DOUBLE IT UP: Larb gai makes a fabulous leftover lunch and travels great in a container to work or a picnic. I’ll sometimes make twice the sauce and save the other half for later: It makes a great salad dressing and will keep for up to 1 month in the refrigerator when tightly covered.

SWEET AND SOUR TURKEY WITH SWEET POTATO Serves 4 | Prep time: 10 minutes | Cook time: 20 minutes

This family-friendly meal comes together quickly on one pan. The sweet and vinegary flavors of the turkey and potatoes, paired with the chewy texture of Israeli couscous, delights kids and makes an easy meal everyone will love. If you can’t find turkey cutlets, chicken breasts will work just as well. 30 MINUTE, QUICK PREP 1 cup Israeli (pearl) couscous 2 cups chicken broth 2 large sweet potatoes, peeled and diced 1 large red onion, thinly sliced 1½ pounds turkey cutlets, cut into bite-size chunks 2 tablespoons olive oil 2 tablespoons apple cider vinegar 1 tablespoon honey

1. Preheat the oven to 350°F. Line a sheet pan with aluminum foil or parchment paper. 2. Spread the couscous over the bottom of the sheet pan and pour chicken broth over it. Toss lightly to coat. 3. In a large bowl, combine the sweet potatoes, red onion, turkey, olive oil, vinegar, and honey and toss to combine. 4. Spread the turkey mixture on top of the couscous. 5. Cover the pan tightly with foil and bake for 20 to 25 minutes, until the couscous is tender and the turkey reads 165°F on a meat thermometer. 6. Remove and stir, then serve. VARIATION TIP: For a slightly different flavor, try swapping out one of the sweet potatoes for two peeled, sliced apples.

CHICKEN AND LEMONY POTATOES Serves 4 | Prep time: 10 minutes | Cook time: 35 minutes

For this recipe, I like to use the back of a spoon or the bottom of a glass to smash the potatoes halfway through cooking. It makes the ends crispy and crunchy—and a great combination of textures with the creamy baked insides. 5 INGREDIENT, QUICK PREP FOR THE CHICKEN ¼ cup olive oil 1 teaspoon ground oregano 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper ½ teaspoon paprika 2 to 3 pounds bone-in, skin-on chicken thighs and breasts FOR THE POTATOES 1 pound small golden potatoes, halved ¼ cup fresh lemon juice 3 tablespoons olive oil ½ teaspoon kosher salt

1. Preheat the oven to 400°F. TO PREPARE THE CHICKEN

2. In a small bowl, combine the olive oil, oregano, salt, pepper, and paprika and stir to combine. 3. Rub the spice mixture all over the chicken pieces, and place them on one end of a sheet pan. TO PREPARE THE POTATOES

4. In a large bowl, toss together the potatoes, lemon juice, olive oil, and salt. Turn the potatoes out onto the other end of the pan.

5. Roast for 35 minutes, until the potatoes have browned and the chicken is cooked through and reads 165°F on a meat thermometer. Halfway through cooking, press the potatoes to gently smash, taking care to keep them intact. 6. Serve side by side. VARIATION TIP: If you love crispy skin, try this recipe using the spatchcocking technique on a whole roasting chicken. It offers more surface area for the hot air of the oven, so lots of skin gets crackly and crisp. First, rinse and pat dry the chicken. Using poultry shears, cut along each side of the backbone and remove it. Turn the chicken breast-side up and press on the breastbone to flatten. (Your butcher can also do this for you.) Follow the rest of the recipe but roast longer: A 4-pound chicken will take close to 1 hour to get up to temperature.

CHICKEN PICCATA Serves 4 | Prep time: 10 minutes | Cook time: 18 minutes

The easy sheet pan version of this classic Italian dish includes fresh spinach, which wilts as it cooks, and cheesy orzo, which adds bite. The flour coating on the chicken adds a richness to the entire pan as it cooks. If you can’t get your hands on fresh spinach, use thawed frozen spinach instead. 30 MINUTE, QUICK PREP FOR THE CHICKEN 2 pounds boneless, skinless chicken (thighs or breasts) ½ cup all-purpose flour 1 to 2 teaspoons kosher salt, to taste ½ teaspoon freshly ground black pepper FOR THE ORZO 2 cups orzo 2 cups baby spinach ½ cup shredded parmesan cheese 2 or 3 shallots, thinly sliced 2 garlic cloves, minced 2 tablespoons capers 1 cup chicken broth 1 tablespoon grated lemon zest ¼ cup fresh lemon juice TO PREPARE THE CHICKEN

1. Pound the chicken into thin cutlets. 2. In a large bowl, combine the flour, salt, and pepper. Add the chicken cutlets and toss to coat, transferring to a plate as you go. 3. Preheat the oven to 375°F. Line a sheet pan with aluminum foil. TO PREPARE THE ORZO

4. In a large bowl, stir together the orzo, spinach, parmesan, shallots, garlic, capers, chicken broth, lemon zest, and lemon juice. Pour onto the pan in an even layer. 5. Place the chicken on top of the orzo and cover the pan loosely with foil. 6. Bake for 18 to 22 minutes, until the chicken is cooked through and the orzo is cooked through and chewy. 7. Serve the chicken atop the orzo. DOUBLE IT UP: This dish is just as good as leftovers. Make extra and store in a container with a tight-fitting lid for up to 5 days in the refrigerator.

OLIVE AND ORANGE CHICKEN Serves 4 | Prep time: 15 minutes | Cook time: 18 minutes

I love the differences in taste and texture throughout this dish: briny olives; juicy, sweet oranges; chewy couscous; and tender chicken. For easy next-day lunches made with leftovers, I’ll shred the chicken and add a little mayo to turn it into chicken salad for sandwiches. 1½ cups Israeli (pearl) couscous ½ cup chicken broth 1 cup orange juice 2 pounds boneless, skinless chicken thighs 2 oranges, supremed (see Tip) 4 ounces pitted green olives 5 garlic cloves, smashed and peeled 2 tablespoons sherry vinegar 2 tablespoons olive oil

1. Preheat the oven to 375°F. 2. Spread the couscous in an even layer on the bottom of a sheet pan. Top with the chicken broth and orange juice, gently stirring on the pan to mix. 3. Arrange the chicken in an even layer on top of the couscous. 4. In a medium bowl, toss together the orange supremes, olives, garlic, vinegar, and olive oil. Pour evenly on top of the chicken and couscous. 5. Cover the pan with aluminum foil, scrunching it against the sides to seal. Bake for 18 to 20 minutes, until the couscous is tender and the chicken reads 165°F on a meat thermometer. 6. Serve the chicken on top of the couscous.

PREPARATION TIP: This recipe calls for supreming the oranges, which just means cutting the orange into sections with no pith or enclosing membranes. To supreme an orange, use a small, sharp knife to carefully cut away the peel, spongy pith, and the membranes to expose the fruit. Then slice in between the membranes to release the individual sections.

CHICKEN VERDE Serves 4 | Prep time: 10 minutes | Cook time: 18 minutes

This is an easier version of a salsa verde casserole I like to make in the winter months. Instead of roasting the tomatillos and blending them with the salsa ingredients, everything is tossed together and baked under a shower of melty cheese. If you want this “saucier,” you can slice the tomatillos in half before roasting. 30 MINUTE, NO KNIFE NECESSARY, QUICK PREP ¼ cup packed fresh cilantro leaves 2 garlic cloves, smashed and peeled 2 tablespoons olive oil ½ cup fresh lime juice 2 pounds boneless, skinless chicken (breasts or thighs), pounded thin 6 small tomatillos, husked and rinsed 1 cup shredded mozzarella-jack cheese blend

1. Preheat the oven to 450°F. Line a sheet pan with aluminum foil. 2. In a medium bowl, mix together the cilantro, garlic, olive oil, and lime juice. 3. Arrange the chicken and tomatillos on a sheet pan and pour the lime juice mixture over the top. Cover with an even layer of cheese. 4. Bake for 18 to 20 minutes, until the chicken is cooked through and the tomatillos are soft and falling apart. 5. Serve side by side. VARIATION TIP: You can also make salsa verde in a blender, either for use in this recipe or simply enjoyed with tortilla chips. Just roast the tomatillos first, then blend with the cilantro, garlic, olive oil, and lime juice.

PLUM AND ROSEMARY CHICKEN Serves 4 | Prep time: 10 minutes | Cook time: 35 minutes

The fresh plums are the real stars of this simple, comforting chicken dish. If you want more sweetness, add 1 or 2 extra cups of other stone fruits such as apricots, pluots, or cherries. 5 INGREDIENT, QUICK PREP 2 pounds boneless, skinless chicken thighs Kosher salt Freshly ground black pepper 1 pound red plums, halved and pitted 1 red onion, sliced 2 tablespoons olive oil 1 cup chicken broth ¼ cup fresh rosemary leaves

1. Preheat the oven to 375°F. Line a sheet pan with aluminum foil or parchment paper. 2. Season the chicken with salt and pepper and place in the center of the pan. 3. In a large bowl, toss together the plums, onion, olive oil, broth, and rosemary. Spread evenly on top of the chicken. 4. Bake for 35 minutes, until chicken is cooked through and reads 165°F on a meat thermometer. 5. Serve the chicken with sauce spooned over the top. VARIATION TIP: This dish is lovely when cooked at the time and temperature listed in the recipe, but if you have more time, you can get a richer, full-bodied sauce by slow-roasting at 300°F for 2 hours, until the plums have broken down and the chicken is easily shredded.

PESTO CHICKEN AND PARSNIP FRIES Serves 4 | Prep time: 10 minutes | Cook time: 18 minutes

My kids love this recipe. The prosciutto bakes into a crackly, salty wrap. Sometimes I’ll sneak a slice of mozzarella on top of the chicken, too, for extra flavor. 5 INGREDIENT, 30 MINUTE, QUICK PREP 6 ounces sliced prosciutto 4 boneless, skinless chicken breasts (about 6 ounces each), pounded to a uniform thickness, about 1 inch 4 tablespoons store-bought pesto ½ pint cherry tomatoes, halved 4 or 5 medium to large parsnips, peeled and cut into 2- to 3-inch sticks 3 tablespoons olive oil Kosher salt

1. Preheat the oven to 400°F. Line a sheet pan with aluminum foil or parchment paper. 2. On a large plate, spread out 1 large or 2 small slices of prosciutto and place a piece of chicken in the center. Top each piece of chicken with 1 tablespoon of pesto and spread it out, then line 4 to 5 tomato halves across the top, cut-side down. Wrap the prosciutto around the chicken and place on one end of the sheet pan. Repeat with the remaining chicken, prosciutto, and pesto. 3. In a medium bowl, toss the parsnips with the olive oil and salt to taste. Arrange them on the other end of the sheet pan. 4. Bake for 18 to 20 minutes, until the chicken is cooked through and reads 165°F on a meat thermometer. 5. Serve side by side. VARIATION TIP: Don’t have prosciutto? The same amount of thinly sliced bacon will work

just as well.

MOROCCAN-INSPIRED CHICKEN THIGHS Serves 4 | Prep time: 10 minutes | Cook time: 18 minutes

Inspired by the fragrant and tender tagine-roasted chicken of the Middle East, this dish comes together quickly and makes fabulous leftovers the next day. I love serving this with a big salad tossed with an oily dressing to cut through the sweetness of the sauce. 30 MINUTE, QUICK PREP ½ cup apricot nectar 2 tablespoons tomato paste ¼ cup chopped fresh mint leaves 1 teaspoon ground allspice 1 teaspoon ground cumin 2 pounds bone-in, skinless chicken thighs 1 cup (6 ounces) prunes, roughly chopped 1 red onion, sliced

1. Preheat the oven to 375°F. 2. In a medium bowl, whisk together the apricot nectar, tomato paste, mint, allspice, and cumin until blended. 3. Add the chicken to the bowl and toss to coat. Transfer the chicken to a sheet pan and spoon on any remaining sauce. Sprinkle the chicken with the chopped prunes and onion slices. 4. Cover the pan tightly with aluminum foil. Bake for 18 to 20 minutes, until the chicken is cooked through and reads 165°F on a meat thermometer. 5. Serve the chicken with the sauce spooned over the top. VARIATION TIP: If you can’t find apricot nectar, you can also use the juice from a can of peaches.

CHICKEN PARM AND ROASTED BROCCOLI Serves 4 | Prep time: 15 minutes | Cook time: 20 minutes

When you want chicken parmesan but don’t have time to make it the traditional way, choose this quick sheet pan version instead. Crispy chicken cutlets topped with zingy tomato sauce and melty cheese—it’s comfort food at its finest, in half the time. FOR THE SAUCE 1 (28-ounce) can crushed tomatoes 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon dried oregano FOR THE CHICKEN 2 pounds boneless, skinless chicken (thighs or breast) ½ cup all-purpose flour 2 large eggs, whisked smooth 1 cup panko bread crumbs ¼ cup grated parmesan cheese 8 ounces fresh mozzarella cheese, sliced FOR THE BROCCOLI 2 heads broccoli, chopped 2 tablespoons olive oil ½ teaspoon kosher salt TO MAKE THE SAUCE

1. In a large bowl, combine the crushed tomatoes, garlic powder, onion powder, and oregano and set aside. 2. Preheat the oven to 400°F. Line a sheet pan with aluminum foil or parchment paper. TO PREPARE THE CHICKEN

3. Place the chicken between two sheets of plastic wrap and use a mallet to pound it to 1-inch thickness.

4. Set up three shallow bowls. Place the flour in one, the eggs in the second, and the panko and parmesan in the third. Dredge the chicken, one piece at a time, in the flour, then the egg, then the panko mixture. Place the chicken on one end of a sheet pan. 5. Bake for 10 minutes, until the bread crumbs have started to crisp. TO COOK THE BROCCOLI

6. Remove the pan from the oven and spoon the sauce over the top of the chicken. Top each piece with mozzarella. Place the broccoli on the other end of the pan and drizzle with the olive oil and sprinkle with the salt. Use tongs and lightly toss to coat. 7. Return to the oven and bake another 10 minutes, until the broccoli has softened and is starting to brown, and the cheese has melted. 8. Serve side by side. INGREDIENT TIP: For almost all breaded meats, I recommend using panko bread crumbs, because they crisp up so nicely in the oven. If you can’t find any (they are often sold in the international aisle), regular bread crumbs are fine.

CHICKEN PAPRIKASH Serves 4 | Prep time: 10 minutes | Cook time: 20 minutes

This simple, warming chicken dish is inspired by Hungarian paprikash. A paprikash is usually cooked for a long time in simmering liquid, but this version comes together more quickly because it’s spread thin on a sheet pan. I highly recommend having crusty, buttered bread on hand to sop up every last bit. For a heartier meal, paprikash is great with a side of egg noodles, fava beans, or mashed potatoes. 30 MINUTE 2 tablespoons olive oil ¼ cup paprika ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2 tablespoons tomato paste 2 pounds boneless, skinless chicken thighs 1 large yellow onion, diced 3 garlic cloves, minced 2 red bell peppers, seeded and diced 1 (14.5-ounce) can diced tomatoes 1 bay leaf Crusty bread, such as sourdough boule (optional)

1. Preheat the oven to 375°F. Place a large piece of aluminum foil on a sheet pan. 2. In a small bowl, mix the olive oil, paprika, salt, pepper, and tomato paste. Rub the mixture all over the chicken. 3. Place the chicken in the center of the foil and pull up the sides to form a “bowl.” Cover the chicken with the onion, garlic, bell peppers, diced tomatoes, and bay leaf. Pull the sides of the foil bowl loosely over the chicken.

4. Bake for 20 to 25 minutes, until the chicken is cooked through and reads 165°F on a meat thermometer. 5. Serve in bowls with bread for dipping, if desired. INGREDIENT TIP: I recommend using fresh, good-quality paprika such as Hungarian or Spanish paprika, if you can get your hands on it. At the very least, use a brand-new bottle of paprika for maximum flavor, not one that’s been hanging around your cupboard for a few years and probably has little taste.

TURKEY MEATBALLS AND LONG BEANS WITH HOISIN GLAZE Serves 4 | Prep time: 15 minutes | Cook time: 15 minutes

Hoisin, the base of the sauce in this recipe, is a thick Chinese dipping sauce that has a sweet and smoky flavor. It’s great as a barbecue base, and when it’s drizzled over these chicken meatballs, my kids clean their plates. 30 MINUTE FOR THE MEATBALLS 2 pounds ground turkey 10 garlic cloves, minced ¼ cup chopped fresh cilantro 1 teaspoon kosher salt 2 large eggs ½ cup fine dried bread crumbs FOR THE SAUCE ½ cup soy sauce ¼ cup honey 3 tablespoons hoisin sauce ¼ cup ketchup 2 tablespoons rice vinegar 2 tablespoons creamy peanut butter 1 tablespoon sesame oil ½ teaspoon garlic powder ½ teaspoon ground ginger ¼ teaspoon ground white pepper FOR THE BEANS 2 pounds long beans, trimmed and cut into bite-size pieces 2 tablespoons olive oil ½ teaspoon kosher salt

1. Preheat the oven to 400°F. Line a sheet pan with aluminum foil.

TO MAKE THE MEATBALLS

2. In a large bowl, combine the turkey, garlic, cilantro, salt, eggs, and bread crumbs and mix well. Form into large balls, 2 to 3 inches in diameter. (You can also mix the meatballs in a food processor.) 3. Place the meatballs on the pan an even distance apart. TO MAKE THE SAUCE

4. In a large bowl, mix together the soy sauce, honey, hoisin, ketchup, vinegar, peanut butter, sesame oil, garlic powder, ginger, and white pepper until smooth. Pour the sauce over the meatballs. TO PREPARE THE BEANS

5. In the same large bowl, with the sauce remnants, combine the long beans, olive oil, and salt and toss until coated. Scatter the beans over the meatballs. 6. Bake for 15 to 18 minutes, until the meatballs are cooked all the way through and read 165°F on a meat thermometer. 7. Serve the meatballs and beans with the sauce spooned over the top. VARIATION TIP: If you’re unable to find long beans, regular green beans (fresh or frozen) will work just as well. Ground chicken is also a great substitute for ground turkey.

CHICKEN SAUSAGE WITH POTATOES AND APPLES Serves 4 | Prep time: 5 minutes | Cook time: 12 minutes

Chicken sausage is a great alternative to beef or pork, and a lot of sausage makers get really creative with their seasonings, too. You can find sausages packed with minced bell pepper, for example, or in sweet or spicy variations. Chicken sausage roasts up fabulously on a sheet pan, and with this meal, you’re tossing apples and potatoes together for a hearty base. I love green or Gala apples, but any variety will work. I do recommend using yellow-fleshed potatoes, because their creamy centers go really well with the other textures in this dish. 5 INGREDIENT, 30 MINUTE, QUICK PREP 2 tablespoons olive oil 3 tablespoons honey ½ teaspoon kosher salt 2 pounds fully cooked chicken sausage links 1 pound baby golden potatoes 1 large apple, peeled and chopped

1. Preheat the oven to 400°F. 2. In a small bowl, combine the olive oil, honey, and salt and mix until the salt is dissolved. 3. Arrange the sausages, potatoes, and apple in a single layer on a sheet pan, then pour the sauce over the top. Toss with tongs until coated. 4. Bake for 12 to 15 minutes, until the sausage is cooked through and the potatoes are tender. 5. Serve tossed together on a plate. FLAVOR BOOST: For a spicy kick, replace the regular honey with hot honey, which is infused with chiles and sold bottled in many grocery stores.

BREADED TURKEY CUTLETS WITH ROMESCO Serves 4 | Prep time: 20 minutes | Cook time: 15 minutes

Romesco sauce is a Spanish condiment made with blended tomatoes, nuts, and peppers. A little goes a long way. It’s easily blended together by hand with a fork (finely mince the parsley, peppers, almonds, and garlic first), though a blender helps to achieve a creamy smoothness—and saves time. Feel free to make extra and store it for up to 1 week in the refrigerator or 3 months in the freezer. NO KNIFE NECESSARY FOR THE TURKEY 2 pounds turkey cutlets ½ cup all-purpose flour 2 large eggs, whisked 2 cups panko bread crumbs ½ cup grated parmesan cheese FOR THE SAUCE 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained 1 (12-ounce) jar roasted red peppers, drained ¼ cup fresh lime juice 2 tablespoons olive oil ½ cup slivered almonds 1 small bunch Italian flat-leaf parsley 3 garlic cloves, peeled

1. Preheat the oven to 400°F. TO COOK THE TURKEY

2. Place the turkey between two sheets of plastic wrap and pound thin. 3. Set up three shallow bowls. Place the flour in one, the eggs in the second, and the panko and parmesan in the third. Dredge

the turkey cutlets in the flour, then the eggs, and then the panko and arrange on a sheet pan. 4. Bake for 15 to 18 minutes, until the turkey is cooked through. TO MAKE THE SAUCE

5. Meanwhile, in a blender, combine the tomatoes with their juices, roasted peppers, lime juice, olive oil, almonds, parsley, and garlic and process until smooth. 6. Serve the cooked turkey with a drizzle of sauce. VARIATION TIP: While the turkey and romesco taste great on their own, I also like to serve this dish with some simple roasted carrots. In a large bowl, toss 1 pound baby carrots with 2 tablespoons olive oil and ½ teaspoon salt until coated. Pour out onto a separate sheet pan in a single layer and bake for 15 to 18 minutes, until tender.

BAKED CHICKEN WINGS AND BROCCOLI WITH CITRUS GARLIC GLAZE Serves 4 | Prep time: 15 minutes, plus 1 hour or overnight to marinate | Cook time: 12 minutes

These wings are a little sweet, just a touch spicy, and seriously irresistible. Served with roasted broccoli, it’s a super kid-friendly meal. If you don’t have the time to marinate the wings, don’t sweat it: Save a little marinade on the side to dip the cooked chicken in so you don’t miss out on any of the punchy flavor. To make this dish knife-free, make the marinade in the blender. 1 cup fresh lime juice 4 or 5 garlic cloves, minced ¼ cup packed light brown sugar ¼ cup recaíto (see Tip) ½ teaspoon ground allspice ½ teaspoon ground cinnamon ¼ teaspoon red pepper flakes 2 pounds chicken wings 4 cups broccoli florets

1. In a large bowl or sturdy zip-top bag, combine the lime juice, garlic, brown sugar, recaíto, allspice, cinnamon, and red pepper flakes and mix well. Add the chicken wings and stir (or shake) to coat. 2. Marinate the chicken for at least 1 hour (12 hours in the refrigerator is best). 3. Preheat the oven to 400°F. Line a sheet pan with aluminum foil. 4. Arrange the broccoli on the pan in a single layer. Pour the wings and marinade over the top and toss gently with tongs to lightly coat the broccoli.

5. Bake for 12 to 15 minutes, until the wings are cooked through and the broccoli has started to brown. 6. Toss the wings and broccoli together and serve on a plate. INGREDIENT TIP: Recaíto is a Puerto Rican sofrito, made with cilantro, lime juice, and garlic. It is sold jarred in many grocery stores, but if you can’t find any, just use a big handful of fresh cilantro leaves. DOUBLE IT UP: When you’re making this dish, consider making extra marinade. It freezes great—up to 3 months in a container with a tight-fitting lid—and goes well on most meats.

Skirt Steak with Sun-Dried Tomatoes, Mozzarella, and Fresh Basil

CHAPTER 5

MEAT Steak and Scalloped Potatoes Skirt Steak with Sun-Dried Tomatoes, Mozzarella, and Fresh Basil Baked Pepper Steak Beef and Broccoli Korean-Style Beef with Eggs Sheet Pan Cheesesteak Sandwiches Sausage and Potatoes with Kale and Red Onion Pork Strips and Bok Choy with Peanut Sauce Lion’s Head Meatballs with Sweet and Sour Cabbage Egg Roll in a Bowl Curry-Spiced Lamb and Golden Potatoes Chimichurri Pork Tenderloin and Potatoes Crispy Pork Cutlets with Roasted Mustard Cauliflower Buttermilk-Brined Pork Chops with Roasted Brussels Sprouts Beef and Mole Enchiladas Blackberry BBQ Pork Ribs and Parsnip Fries Balsamic-Glazed Italian Sausage with Peppers and Portobello Mushrooms Maple-Apple Pork Chops Steak Strips with Roasted Arugula and Tomato Salad Lamb Burgers with Parsnip Fries and Lemon Aioli

STEAK AND SCALLOPED POTATOES Serves 4 | Prep time: 15 minutes | Cook time: 25 minutes

This meat-and-potatoes feast offers all the thrills of a steakhouse dinner—and it comes together so easily on just one pan. I really recommend using yellow- or red-skinned potatoes, which have a lower starch content and come out with a smoother texture when scalloped than russet potatoes. FOR THE POTATOES 2 pounds baby golden potatoes, skin on and thinly sliced 2 tablespoons olive oil 1½ teaspoons kosher salt 3 garlic cloves, minced 5 ounces Gruyère or Swiss cheese, coarsely grated, divided ½ cup whole milk 1 cup heavy cream FOR THE STEAK 2 pounds New York strip steak 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper

1. Preheat the oven to 400°F. Line one end of a sheet pan with aluminum foil, scrunching up the free end of the foil to make a fourth wall to act as a barrier dividing the pan in half. TO PREPARE THE POTATOES

2. In a large bowl, toss the sliced potatoes with the olive oil, salt, garlic, and two-thirds of the grated cheese. 3. Pour the potatoes in the foil “bowl” end of the sheet pan, then top with the milk and heavy cream. Sprinkle the remaining cheese over the top. 4. Bake for 15 minutes.

TO PREPARE THE STEAK

5. While the potatoes are cooking, season the steak with the salt and pepper, rubbing it into all sides of the meat. 6. Remove the pan from the oven and add the steak to the empty end. 7. Bake another 8 to 10 minutes, until the steak is cooked to your desired doneness, the potatoes are cooked through and falling apart, and the cheese has begun to brown. 8. Slice the steak and serve side by side with the potatoes. FLAVOR BOOST: Jazz up the steak with a zesty dry rub. Combine 1 teaspoon each of smoked paprika, cumin, oregano, and garlic powder, then rub onto the steak before putting it in the oven.

SKIRT STEAK WITH SUN-DRIED TOMATOES, MOZZARELLA, AND FRESH BASIL Serves 4 | Prep time: 10 minutes | Cook time: 15 minutes

Fresh, Italian-inspired flavors bring this easy skirt steak dish to life. I love little bocconcini, with their pop of salty cheesiness, and the big, robust flavor of sun-dried tomatoes really makes the dish. While this dish is filling on its own, it’s also great paired with a side salad—toss with an Italian vinaigrette to stick with the Italian theme. 30 MINUTE, QUICK PREP 3 tablespoons olive oil 2 pounds skirt steak 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 10 to 12 fresh basil leaves 1 (6-ounce) jar marinated sun-dried tomatoes, drained 6 ounces bocconcini (small mozzarella balls), drained ¼ cup balsamic vinegar

1. Preheat the oven to 450°F. 2. Pour the olive oil onto a sheet pan and swirl around to coat, then place the pan in the oven for 5 to 8 minutes. 3. Rub the steak all over with the salt and pepper. 4. Carefully remove the sheet pan from the oven and lightly sear the steak on the hot pan, turning once or twice to brown all sides and leave it on the center of the pan. Reduce the oven temperature to 400°F. 5. Layer on top of the steak in this order: basil leaves, sun-dried tomatoes, mozzarella balls.

6. Return to the oven and bake 10 to 12 minutes, until the steak is cooked to your desired doneness and the cheese has begun to brown. 7. Remove from the oven and splash with the balsamic vinegar. Slice the steak and serve. FLAVOR BOOST: For a bigger flavor, swap regular balsamic vinegar for reduced balsamic glaze or syrup.

BAKED PEPPER STEAK Serves 4 | Prep time: 15 minutes | Cook time: 10 minutes

Pepper steak is already a simple dish, cooked quickly on the stovetop. But when you’re not able to babysit a pan while it cooks, making it in the oven tastes just as good. For a heartier meal, serve atop white rice. 30 MINUTE 1 tablespoon cornstarch ¼ cup soy sauce 1 tablespoon rice vinegar 1 tablespoon vegetable oil 12 ounces sirloin steak, trimmed and sliced against the grain into strips 1 large onion, cut into thin strips 1 bell pepper, seeded and sliced into thin strips ½ teaspoon freshly ground black pepper Red pepper flakes (optional)

1. Preheat the oven to 400°F. Place an empty sheet pan inside to heat while you prep the ingredients. 2. In a large bowl, whisk together the cornstarch, soy sauce, vinegar, and oil until smooth. Add the steak, onion, and bell pepper and toss until coated. 3. Carefully remove the pan from the oven and pour the contents of the bowl onto the pan in an even layer. 4. Return the pan to the oven and bake for 8 to 10 minutes, until the steak is cooked to your likeness and the vegetables have started to soften. Season with black pepper and red pepper flakes. 5. Serve. PREPARATION TIP: This is a really easy recipe to prep ahead of time and throw together

on a busy night. Just tightly cover the bowl of marinated meat and vegetables and place it in the refrigerator the night before or morning of cooking.

BEEF AND BROCCOLI Serves 4 | Prep time: 15 minutes | Cook time: 10 minutes

Inspired by my favorite take-out dish, this sheet pan version of Mongolian beef is quick to throw together and—bonus—it can be easily prepped, making it a rock star dish on busy days. For a large meal, serve it with rice on the side. 30 MINUTE FOR THE BEEF 12 ounces beef tenderloin, thinly sliced 1 tablespoon cornstarch 1 tablespoon water 1 tablespoon unseasoned Shaoxing wine (Chinese rice wine) FOR THE SAUCE AND VEGETABLES ¼ cup soy sauce 4 teaspoons oyster sauce 2 tablespoons sugar ½ teaspoon sesame oil 2 garlic cloves, minced ½ teaspoon ground white pepper 1-inch piece fresh ginger, peeled and thinly sliced 2 scallions, cut into 2-inch lengths 2 cups broccoli florets TO PREPARE THE BEEF

1. In a large bowl, toss together the beef, cornstarch, water, and rice wine. Set aside. 2. Preheat the oven to 500°F. Place an empty sheet pan inside to preheat while you prep the ingredients. TO PREPARE THE SAUCE AND VEGETABLES

3. In another large bowl, combine the soy sauce, oyster sauce, sugar, sesame oil, garlic, and white pepper and mix well.

4. Pour the beef mixture into the bowl with the sauce. Add the ginger, scallions, and broccoli and toss. 5. Carefully remove the pan from the oven and pour the ingredients onto it in an even layer. 6. Bake for 8 to 10 minutes, until the beef is cooked to your desired doneness and the vegetables have started to soften. 7. Serve. FLAVOR BOOST: Change up the vegetables if you’d like. Instead of scallions or broccoli, you can use eggplant, zucchini, or mushrooms.

KOREAN-STYLE BEEF WITH EGGS Serves 4 | Prep time: 15 minutes | Cook time: 5 minutes

I love the contrasting flavors of Korean bulgogi. My favorite part of making that dish is breaking open the soft yolk of the egg, which adds a boost of flavor. You’ll experience the same pleasure with this sheet pan Korean-style beef. To get the thinnest shaved beef, place the steak in the freezer for about 20 minutes before you cut it (see Tip). 30 MINUTE 3 tablespoons vegetable oil 12 ounces strip steak, thinly sliced 1 small red onion, thinly sliced 3 garlic cloves, minced 1 tablespoon minced fresh ginger ⅓ cup reduced-sodium soy sauce 3 tablespoons light brown sugar 2 tablespoons unseasoned rice vinegar (see Tip) 2 tablespoons sesame oil ¼ cup unsweetened applesauce ⅛ teaspoon freshly ground black pepper 1 tablespoon white sesame seeds 4 large eggs

1. Preheat the oven to 450°F and drizzle the cooking oil on the pan, rolling it around to coat evenly. Place the pan in the oven for 5 minutes. 2. In a large bowl, toss the beef with the onions, garlic, ginger, soy sauce, brown sugar, rice vinegar, sesame oil, applesauce, pepper, and sesame seeds until coated. 3. Carefully remove the pan from the oven and arrange the beef mixture on the pan in an even layer. Use a spoon or tongs to create 4 wells, then carefully crack an egg into each well.

4. Return the pan to the oven and bake 5 to 8 minutes, until the onions have softened, the beef is cooked to your desired doneness, and the egg whites are set. 5. Serve with the egg visible on top. INGREDIENT TIP: If you only have seasoned rice vinegar (which has sugar in it), cut the brown sugar to 2 tablespoons—or the dish will be too sweet. FLAVOR BOOST: While this dish is great as is, consider serving it with rice and kimchi. To get close to an authentic bulgogi-style texture as well as flavor, once the rice is cooked, toast it lightly with a bit of oil in a hot pan. Just let it start to get a bit brown, then remove it from the heat so it doesn’t get too browned.

SHEET PAN CHEESESTEAK SANDWICHES Serves 4 | Prep time: 15 minutes | Cook time: 10 minutes

Philly cheesesteaks are usually made on a big, open griddle, but— surprise—that’s not the only way to make this delicious sandwich. If you’ve just got to satisfy a cheesesteak craving, a sheet pan version works perfectly. I like using boneless short ribs for this recipe because they hold their own when tossed with peppers and onions, but most cuts of beef, sliced thin, will work just as well. 30 MINUTE 1 sweet yellow onion, thinly sliced 1 red or green bell pepper, seeded and cut into thin strips 2 teaspoons olive oil 1 teaspoon red wine vinegar Kosher salt Freshly ground black pepper 1 pound boneless beef ribs, shaved super thin (see Tip), no more than ⅛ inch thick 8 slices white American cheese or sliced provolone 4 hoagie rolls, split (buttered and toasted, if desired)

1. Preheat the oven to 400°F. 2. In a medium bowl, combine the onion, bell peppers, olive oil, vinegar, and a generous dash of salt and pepper and toss to coat. 3. Line one end of a sheet pan with aluminum foil, scrunching up the free end of the foil to make a fourth wall to act as a barrier, dividing the pan in half. Pour the peppers and onions into this section. Pile the beef on the other end of the pan. 4. Bake for 8 to 10 minutes, until no pink remains on the beef. Remove the pan from the oven and divide the beef into four small piles, then top each pile with two slices of cheese. Bake 5 minutes more until the cheese is melted.

5. Pile the cheesy beef and the pepper-onion mixture onto the split hoagie rolls and serve immediately. PREPARATION TIP: Before you start cooking, place the meat in the freezer for 20 minutes. This will help you shave it super thin. I suggest using a very sharp chef’s knife.

SAUSAGE AND POTATOES WITH KALE AND RED ONION Serves 4 | Prep time: 10 minutes | Cook time: 12 minutes

I love this dish because it highlights kale, one of my favorite ingredients to roast. The kale gets crispy at the edges and develops a pleasantly nutty flavor as it cooks, providing the perfect complement to the snappy sausage and creamy potatoes. 30 MINUTE, QUICK PREP 1 large bunch curly kale, stemmed and leaves roughly chopped 1 small red onion, thinly sliced 3 tablespoons whole-grain mustard 3 tablespoons olive oil 2 teaspoons dried oregano 1 teaspoon kosher salt 1 teaspoon paprika 1 pound golden potatoes, thinly sliced 2 pounds sweet Italian sausage links

1. Preheat the oven to 375°F. Line a sheet pan with aluminum foil or parchment paper. 2. In a large bowl, combine the chopped kale, onion, mustard, olive oil, oregano, salt, and paprika. Toss to coat, massaging the kale lightly to break down some of its tough fibers. 3. Add the potatoes to the bowl and gently toss to coat. 4. Pour the contents of the bowl onto a sheet pan and top with the sausage. 5. Bake for 12 to 15 minutes, until the sausage is cooked through and the potatoes have softened. 6. Slice the sausages into ½-inch-thick coins, toss with the rest of

the ingredients, and serve on a plate. VARIATION TIP: Turn up the heat by swapping out the sweet Italian sausages for spicy sausages.

PORK STRIPS AND BOK CHOY WITH PEANUT SAUCE Serves 4 | Prep time: 15 minutes | Cook time: 10 minutes

This Thai-inspired dish comes together quickly and is one of my favorite types of recipes: one that can be repurposed in myriad ways as leftovers. These are the meals that do double duty in a busy kitchen! The peanutty flavor is a hit with kids, too. 30 MINUTE ¼ cup creamy peanut butter ½ cup full-fat coconut milk 2 tablespoons reduced-sodium soy sauce 2 tablespoons fresh lime juice 2 tablespoons warm water 1 tablespoon light brown sugar 1 or 2 teaspoons Thai chili-garlic sauce 4 garlic cloves, minced 1 tablespoon minced fresh ginger 2 pounds boneless pork chops, sliced into thin strips 4 heads bok choy, trimmed and roughly chopped

1. Preheat the oven to 375°F. 2. In a large bowl, toss together the peanut butter, coconut milk, soy sauce, lime juice, water, brown sugar, chili-garlic sauce, garlic, and ginger, whisking until smooth and the sugar is dissolved. Add the pork slices and toss to coat. 3. Line the bottom of a sheet pan with the bok choy, then pour the pork and sauce mixture over the top in an even layer. 4. Bake for 10 to 12 minutes, until the pork is cooked through. 5. Serve the pork on top of the bok choy. DOUBLE IT UP: While this dish is great on its own, it’s also excellent over a bowl of white or

brown rice with a spoonful of Thai chili paste on top—or as filling for a wrap or topping for a salad. Plus, it reheats beautifully. So make a big batch and try it a few ways over a few days.

LION’S HEAD MEATBALLS WITH SWEET AND SOUR CABBAGE Serves 4 | Prep time: 15 minutes | Cook time: 12 minutes

These huge, flavorful meatballs live up to their name: The shredded cabbage looks like a lion’s mane around the meatballs. Although these meatballs are great on their own, I like serving them over a bowl of white rice to soak up the liquid that comes off the pan after cooking. 30 MINUTE FOR THE CABBAGE ¼ cup rice vinegar 2 tablespoons soy sauce 1 teaspoon sugar 1 head napa cabbage, shredded FOR THE MEATBALLS 2 pounds ground pork 2 tablespoons minced fresh ginger 3 garlic cloves, minced ¼ cup (3 ounces) canned water chestnuts, drained and minced 1 small bunch scallions, trimmed and minced 1 teaspoon Chinese 5-spice powder ½ teaspoon kosher salt

1. Preheat the oven to 375°F. TO PREPARE THE CABBAGE

2. In a large bowl, mix together the vinegar, soy sauce, and sugar. Add the cabbage and toss to coat. Pour the contents of the bowl onto a sheet pan in an even layer. TO MAKE THE MEATBALLS

3. In a large bowl, combine the pork, ginger, garlic, water

chestnuts, scallions, 5-spice powder, and salt and mix well. Divide the mixture into 8 portions and roll into balls (about the size of your palm). 4. Place the meatballs on top of the cabbage, spaced evenly apart. Cover the pan tightly with aluminum foil. 5. Bake for 12 to 15 minutes, until the meatballs are cooked through and the cabbage is soft and steamy. 6. Serve the meatballs on top of the cabbage and drizzle with the liquids from the pan as a sauce. VARIATION TIP: To serve this dish as a soup, heat up 6 cups of chicken broth with a bunch of minced scallions. Stir in the roasted cabbage and any remaining sauce on the pan. To serve, place two meatballs in each soup bowl, then ladle the broth mixture over the top.

EGG ROLL IN A BOWL Serves 4 | Prep time: 10 minutes | Cook time: 10 minutes

When you’ve got a craving for American-Chinese food egg rolls, look no further than your sheet pan. Use prepackaged coleslaw mix and some simple seasonings to make this meal. It’s budgetfriendly as well as fast. I like to serve mine over a bowl of white rice, but it also works great on its own or wrapped in a flour tortilla. 30 MINUTE, QUICK PREP 2 pounds ground pork 1 (8-ounce) bag coleslaw mix 1 large yellow onion, diced 4 or 5 garlic cloves, minced 1 tablespoon fresh lime juice 3 tablespoons soy sauce 1 tablespoon ground ginger

1. Preheat the oven to 375°F. 2. Place the ground pork on a sheet pan, using a spoon to break it up so there are no large clumps, and spread it out to an even thickness of about ½ inch. Bake for 5 to 8 minutes. 3. Meanwhile, in a large bowl, toss together the coleslaw mix, onion, garlic, lime juice, soy sauce, and ginger, stirring well to combine. 4. Remove the pan from the oven and use a wooden spoon to crumble the meat. Add the coleslaw mixture and toss on the pan to combine. 5. Return the pan to the oven and cook for 3 to 5 minutes longer, until the meat is cooked all the way through. 6. Serve in bowls.

DOUBLE IT UP: This recipe freezes beautifully. You can freeze it after it’s cooked, or make it into a freezer meal kit: raw beef and seasonings in one freezer-safe zip-top bag, coleslaw in another. Store in the freezer for up to 3 months.

CURRY-SPICED LAMB AND GOLDEN POTATOES Serves 4 | Prep time: 10 minutes | Cook time: 15 minutes

Curries are one of my favorite meals to toss in the slow cooker and let simmer all day. When I haven’t planned that far ahead, however, this simple sheet pan version is a great in-and-out option. 30 MINUTE 2 pounds lamb tenderloin, cut into strips 12 ounces golden potatoes, diced 3 garlic cloves, minced 2 tablespoons minced fresh ginger 3 tablespoons Thai red curry paste 2 teaspoons dark brown sugar 2 teaspoons paprika 1 (14-ounce) can full-fat coconut milk 1 cup chicken broth

1. Preheat the oven to 375°F. 2. In a large bowl, combine the lamb, potatoes, garlic, ginger, curry paste, brown sugar, paprika, coconut milk, and chicken broth and toss to thoroughly coat. 3. Spread everything on a sheet pan in a single layer and wrap the pan tightly with aluminum foil. 4. Bake for 15 to 18 minutes, until the potatoes are tender and the lamb is cooked through. 5. Serve. FLAVOR BOOST: This hearty dish is great as is, but to add more volume and depth of flavor, try it atop cooked basmati rice with a squeeze of lime juice. To tame the heat, add a dollop of plain yogurt.

CHIMICHURRI PORK TENDERLOIN AND POTATOES Serves 6 | Prep time: 15 minutes | Cook time: 30 minutes

The bright, zingy flavor of chimichurri enlivens this savory pork dish. To make this sauce quickly, use a food processor. If you don’t have one, finely chop all the ingredients and combine them with the wet ingredients. If you can’t find baby potatoes, any type of potato will work. FOR THE CHIMICHURRI ⅓ cup red wine vinegar 1 bunch fresh cilantro, most of the stems removed ½ bunch fresh parsley, most of the stems removed ¼ cup (1 ounce) fresh oregano leaves 2 shallots, peeled 4 garlic cloves, peeled 1 tablespoon red pepper flakes 1 teaspoon kosher salt ¾ cup extra-virgin olive oil FOR THE PORK AND POTATOES 2 pounds pork tenderloin 2 pounds baby golden potatoes ¼ cup olive oil 2 teaspoons kosher salt

1. Preheat the oven to 375°F. TO MAKE THE CHIMICHURRI

2. In a food processor or blender, combine the vinegar, herbs, shallots, garlic, red pepper flakes, and salt. Pulse 5 or 6 times— pausing in between to scrape the sides down—until all the ingredients are combined and starting to blend together. 3. Add the olive oil in 2 or 3 batches, pulsing after each addition. 4. To finish, blend on high until the sauce is smooth.

TO MAKE THE PORK AND POTATOES

5. Rub the chimichurri all over the pork and place it on one end of a sheet pan. Place the potatoes on the other end of the pan and toss with the olive oil and salt. 6. Bake for 30 to 35 minutes, until the pork is cooked through and reads 145°F on a meat thermometer. 7. Serve side by side. DOUBLE IT UP: We sometimes make twice the amount of chimichurri. It’s a great marinade for grilled meats and vegetables. Store it in a container with a tight-fitting lid for up to 1 week in the refrigerator or 3 months in the freezer.

CRISPY PORK CUTLETS WITH ROASTED MUSTARD CAULIFLOWER Serves 4 | Prep time: 15 minutes | Cook time: 15 minutes

The nutty flavor of caramelized cauliflower pairs well with the sharp flavor of mustard and crispy pork. If you can’t find panko bread crumbs, regular bread crumbs are fine—but I really recommend the former. They add crunch. For a no-knife dish, use a 12-ounce bag of precut fresh cauliflower florets. 30 MINUTE FOR THE PORK ½ cup all-purpose flour 2 large eggs, whisked 2 tablespoons whole-grain mustard 1 cup panko bread crumbs 2 pounds boneless pork cutlets, thinly sliced FOR THE CAULIFLOWER 3 tablespoons olive oil 1 tablespoon red wine vinegar ¼ cup whole-grain mustard 1 head cauliflower, trimmed and cut into florets

1. Preheat the oven to 400°F. Place a small oven-safe cooling rack on one side of a sheet pan. TO PREPARE THE PORK

2. Set up three shallow bowls. Put the flour in one. In the second bowl, whisk the eggs and mustard together. Put the panko in the third. Dredge the pork cutlets in the flour, then the egg mixture, then the panko. Lay the cutlets on the cooling rack. TO PREPARE THE CAULIFLOWER

3. In a small bowl, mix together the olive oil, vinegar, and mustard.

Add the cauliflower and use tongs to gently toss and coat. Pour the cauliflower onto the other end of the sheet pan. 4. Bake for 15 to 18 minutes, until the cauliflower is tender and the pork is crispy and cooked through. 5. Serve side by side. PREPARATION TIP: This recipe calls for a small cooling rack that covers only half the sheet pan. If you only have a large cooling rack that covers the whole pan, both the pork and the cauliflower can go on it. And if you don’t have a cooling rack at all, that’s okay: The pork just won’t be as crispy.

BUTTERMILK-BRINED PORK CHOPS WITH ROASTED BRUSSELS SPROUTS Serves 4 | Prep time: 10 minutes, plus 1 hour to overnight to marinate | Cook time: 18 minutes

Buttermilk adds richness to pork chops, and its acidity keeps them incredibly juicy. If you don’t have time to marinate the chops for the recommended time, don’t worry. In the 10 minutes that it takes to preheat your oven, the buttermilk mixture will tenderize and flavor them. Roasted Brussels sprouts add a nutty, caramelized flavor to the dish. 5 INGREDIENT, QUICK PREP 1 cup buttermilk 2 tablespoons kosher salt, plus ½ teaspoon 1 tablespoon cracked black pepper 2 teaspoons ground thyme 2 pounds bone-in pork chops 1 pound Brussels sprouts, trimmed and halved 3 tablespoons olive oil

1. In a large bowl, combine the buttermilk, 2 tablespoons of salt, the pepper, and thyme. Add the pork chops and submerge in the mixture. Cover and place in the refrigerator to marinate for at least 1 hour, or overnight. 2. Preheat the oven to 400°F. 3. Spread the Brussels sprouts on one end of a sheet pan. Toss with the olive oil and remaining ½ teaspoon of salt. 4. Rinse the pork chops thoroughly under running water, then pat dry. Place them on the other end of the sheet pan. 5. Bake for 18 to 20 minutes, until the pork chops read 145°F on a meat thermometer. Let rest for a few minutes before serving.

VARIATION TIP: Don’t have buttermilk on hand? Substitute with 1 cup of whole milk and 1 tablespoon of distilled white vinegar or lemon juice.

BEEF AND MOLE ENCHILADAS Serves 4 | Prep time: 15 minutes | Cook time: 20 minutes

Enchiladas are so forgiving. You can make them with stale tortillas, pack them with leftover vegetables, and top them with a variety of sauces. To thinly slice beef, place the steak in the freezer for about 20 minutes before you cut it (see Tip). Vegetable oil, for greasing 2 pounds strip steak, sliced into thin strips 2 red bell peppers, seeded and sliced FOR THE MOLE ½ cup Mexican cocoa powder 1 teaspoon ground cumin 1 teaspoon dried oregano ½ teaspoon chipotle powder ¼ teaspoon chili powder 1 tablespoon creamy peanut butter 1 teaspoon sesame oil FOR ASSEMBLY 8 (6-inch) flour tortillas 1 (15.5-ounce) can vegetarian refried beans 8 ounces pepper jack cheese, shredded

1. Preheat the oven to 500°F. Grease a sheet pan with vegetable oil and place inside the oven for 3 minutes. 2. Carefully remove the pan, add the beef and bell peppers, and reduce the oven temperature to 350°F. 3. Return the pan to the oven and cook the beef and peppers for 10 to 12 minutes, or until the beef is still slightly pink in the middle. TO MAKE THE MOLE

4. In a small bowl, stir together the cocoa, cumin, oregano, chipotle powder, chili powder, peanut butter, and sesame oil until smooth. TO ASSEMBLE THE ENCHILADAS

5. Remove the pan from the oven but leave the oven on. Transfer the cooked beef and peppers to a bowl and set the sheet pan aside. 6. Spread the tortillas with refried beans. Divide the beef and peppers among the tortillas. Roll up each tortilla and place next to each other, seam-side down, on the reserved sheet pan. 7. Pour the mole sauce over the enchiladas and sprinkle with the pepper jack. Return the pan to the oven and bake for 10 to 12 minutes, until the cheese has melted and is starting to brown. 8. Serve. DOUBLE IT UP: Enchiladas are super kid-friendly and make great leftovers. Sometimes I’ll make double of the mole sauce and freeze half for an easy meal down the road.

BLACKBERRY BBQ PORK RIBS AND PARSNIP FRIES Serves 4 | Prep time: 10 minutes | Cook time: 35 minutes

The sweet, tangy flavor of blackberries is the perfect foil to the earthy flavor of parsnip fries. To make your parsnip fries extra crispy, bake them on a separate pan with an oven-safe cooling rack underneath. QUICK PREP 2 cups blackberries ½ cup ketchup ¼ cup honey 2 tablespoons Dijon mustard 2 tablespoons Worcestershire sauce 2 tablespoons apple cider vinegar 2 pounds pork baby back ribs 2 pounds parsnips, cut into sticks ½ inch thick 3 to 4 tablespoons olive oil 1 teaspoon kosher salt

1. Preheat the oven to 400°F. 2. In a medium bowl, combine the blackberries, ketchup, honey, mustard, Worcestershire sauce, and vinegar and mash until a rough paste forms. 3. Rub the ribs with half of the sauce, wrap them in aluminum foil, and place on one side of a sheet pan. 4. In a large bowl, toss the parsnips with the oil and salt. Place the parsnip fries on the other side of the pan. 5. Roast for 35 minutes, or until the ribs are cooked through and the parsnips are tender.

6. Serve side by side. VARIATION TIP: Try this recipe with other root vegetables: Beets, turnips, and carrots all make great fries.

BALSAMIC-GLAZED ITALIAN SAUSAGE WITH PEPPERS AND PORTOBELLO MUSHROOMS Serves 4 | Prep time: 10 minutes | Cook time: 12 minutes

Sausages and sheet pan meals go hand in hand. The sausages are easy to throw on a pan without any preparation, and they are well suited to a variety of vegetables and flavors. They make great leftovers, too. 30 MINUTE ¼ cup olive oil ¼ cup balsamic vinegar 2 pounds sweet Italian sausage links, halved lengthwise 2 large red bell peppers, seeded and sliced 2 red onions, sliced 4 large portobello mushrooms, stemmed and sliced 5 garlic cloves, roughly chopped or crushed with the side of a knife

1. Preheat the oven to 400°F. 2. In a medium bowl, whisk together the oil and vinegar to emulsify. 3. Arrange the sausage pieces, bell peppers, onions, mushrooms, and garlic on a sheet pan in an even layer and drizzle with the oil mixture. 4. Bake for 12 to 15 minutes, or until the sausage is cooked through. 5. Served tossed together on a plate. DOUBLE IT UP: This recipe makes great leftovers, especially for breakfast. Warm it up and serve with fried eggs on the side. Sometimes I’ll add a dollop of ricotta cheese mixed with a few tablespoons of grated lemon zest to brighten the flavors on the second day.

MAPLE-APPLE PORK CHOPS Serves 4 | Prep time: 10 minutes | Cook time: 12 minutes

This recipe highlights some of my favorite autumn flavors. Maple syrup adds an extra dimension to the classic pairing of pork and apples. I prefer to use sweet, red apples like Gala or Fuji. Fried potatoes round out this super-easy sheet pan meal. 30 MINUTE, QUICK PREP 2 to 3 medium apples, peeled and chopped ¼ cup maple syrup 4 to 5 tablespoons neutral oil, divided 1 teaspoon garam masala ½ teaspoon ground allspice ½ teaspoon ground ginger ¾ teaspoon kosher salt, divided 1½ pounds thin-cut boneless pork chops 2 pounds golden potatoes, diced

1. Preheat the oven to 425°F. Line a sheet pan with aluminum foil or parchment paper. 2. In a medium bowl, mix together the apples, maple syrup, 2 tablespoons of oil, the garam masala, allspice, ginger, and ¼ teaspoon of salt. 3. Add the pork chops to the bowl and toss to coat. Transfer to one end of a sheet pan. Drizzle any sauce remaining in the bowl over the pork. 4. In a large bowl, toss the diced potatoes with the remaining 2 to 3 tablespoons of oil, enough to lightly coat the potatoes, and ½ teaspoon of salt. Arrange the potatoes in a single layer on the other end of the pan (or a second pan if you need more space). 5. Bake for 12 to 15 minutes, until the pork is cooked through and

the potatoes are tender and starting to brown. 6. Serve side by side. FLAVOR BOOST: Sometimes I’ll top these pork chops with croutons, or flash-fried “straw” onions for an extra crunch.

STEAK STRIPS WITH ROASTED ARUGULA AND TOMATO SALAD Serves 4 | Prep time: 15 minutes | Cook time: 10 minutes

The fresh flavors of this Greek-inspired steak dish will have you thinking you’re sitting on a balcony overlooking the Ionian Sea. Arugula can be strong and slightly bitter, but the heat of the oven softens its edges. I sometimes serve this salad with a dollop of Greek yogurt to complement the salty brine of the crumbled feta. 30 MINUTE, NO KNIFE NECESSARY FOR THE STEAK 1 tablespoon ground lemon peel 2 teaspoons dried oregano 2 teaspoons dried rosemary 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon ground cinnamon ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2 pounds strip steak FOR THE SALAD 2 cups arugula ½ pint cherry tomatoes 2 tablespoons olive oil ½ teaspoon kosher salt Feta cheese, for serving Greek yogurt, for serving

1. Preheat the oven to 500°F. Line a sheet pan with aluminum foil. TO PREPARE THE STEAK

2. In a medium bowl, mix together the lemon peel, oregano, rosemary, garlic powder, onion powder, cinnamon, salt, and

pepper. 3. Rub the spices all over the meat and arrange the steaks on one end of the lined sheet pan. TO PREPARE THE SALAD

4. In a medium bowl, toss together arugula, tomatoes, olive oil, and salt. Place on the other end of the sheet pan. 5. Reduce the oven temperature to 375°F and immediately place the pan inside. 6. Roast for 5 to 10 minutes, until the steak is cooked to your preferred doneness. 7. Serve topped with crumbled feta and a dollop of Greek yogurt. FLAVOR BOOST: For a bright and citrusy burst of flavor, stir grated lemon zest into your Greek yogurt before dolloping it on top.

LAMB BURGERS WITH PARSNIP FRIES AND LEMON AIOLI Serves 4 | Prep time: 15 minutes | Cook time: 10 minutes

Oven burgers are one of my favorite super-quick meals. The kids love them, I don’t have to brave the outdoors to grill if there’s inclement weather, and just about any ground meat will work—but I love the rich flavor of lamb. 30 MINUTE 2 pounds ground lamb 2 teaspoons ground thyme 2 teaspoons kosher salt, plus more to taste 1 teaspoon freshly ground black pepper 1 pound parsnips, peeled and cut into sticks ¼ inch thick 2 tablespoons olive oil 4 tablespoons mayonnaise ¼ teaspoon garlic powder 1 tablespoon grated lemon zest 4 hamburger buns (optional) Toppings of choice

1. Preheat the oven to 375°F. Line a sheet pan with aluminum foil. 2. In a large bowl, combine the lamb, thyme, salt, and pepper and mix with your hands to combine. Form into four patties and arrange them on one end of the pan. 3. In a medium bowl, toss the parsnips with the olive oil and salt to taste until coated. Arrange them in a single layer on the other end of the pan. 4. Bake for 8 to 10 minutes, until the burgers are cooked to your desired doneness and the parsnips are tender and beginning to brown on the edges.

5. In a small bowl, mix together the mayonnaise, garlic powder, and lemon zest to make an aioli (see Tip). 6. Top each patty with aioli. Serve on a bun (if using) with your favorite toppings. VARIATION TIP: The aioli in this recipe is made with jarred mayonnaise. The dish is even better with homemade mayo. Whisk together 1 large room-temperature egg, 1 roomtemperature egg yolk, and ¼ cup neutral-flavored oil such as avocado oil. Slowly add another 1 cup oil, whisking constantly, until the mixture is thick and creamy, 5 to 8 minutes. Add 1 tablespoon lemon juice and stir to combine. You can also make this in a food processor or blender. It will keep for up to 5 days in the refrigerator in a container with a tight-fitting lid.

MEASUREMENT CoNVERSIONS

VOLUME EQUIVALENTS (LIQUID)

VOLUME EQUIVALENTS (DRY)

WEIGHT EQUIVALENTS

U.S. STANDARD

U.S. STANDARD (OUNCES)

METRIC (APPROXIMATE)

2 tablespoons ¼ cup ½ cup 1 cup 1 ½ cups 2 cups or 1 pint 4 cups or 1 quart 1 gallon

1 fl. oz. 2 fl. oz. 4 fl. oz. 8 fl. oz. 12 fl. oz. 16 fl. oz. 32 fl. oz. 128 fl. oz.

30 mL 60 mL 120 mL 240 mL 355 mL 475 mL 1L 4L

⅛ teaspoon

________

0.5 mL

¼ teaspoon

________

1 mL

½ teaspoon

________

2 mL

¾ teaspoon

________

4 mL

1 teaspoon

________

5 mL

1 tablespoon

________

15 mL

¼ cup

________

59 mL

⅓ cup

________

79 mL

½ cup

________

118 mL

⅔ cup

________

156 mL

¾ cup

________

177 mL

1 cup

________

235 mL

2 cups or 1 pint

________

475 mL

3 cups

________

700 mL

4 cups or 1 quart

________

1L

½ gallon

________

2L

1 gallon

________

4L

½ ounce

________

15 g

1 ounce

________

30 g

2 ounces

________

60 g

4 ounces

________

115 g

8 ounces

________

225 g

12 ounces

________

340 g

16 ounces or 1 pound

________

455 g

OVEN TEMPERATURES

FAHRENHEIT (F)

CELSIUS (C) (APPROXIMATE)

250°F 300°F 325°F 375°F 400°F 425°F 450°F

120°C 150°C 180°C 190°C 200°C 220°C 230°C

RESoURCES Amazon.com The world’s largest online retailer has a wide selection of sheet pans, wooden spoons, tongs, and everything else you might need to find for the recipes in this book. I’ve assembled a virtual storefront showcasing my favorite products, which you can find at Amazon.com/shop/percolatekitchen. Anolon This is my go-to brand of kitchen gear. Anolon’s sheet pans have stood the test of time in my kitchen and were used in the testing of many recipes in this book. For information on their products, visit Anolon.com. The Healthy Sheet Pan Cookbook Want more recipes? You may also enjoy my previous cookbook, which includes 60 healthy sheet pan recipes for breakfast, lunch, and dinner. The Kitchn This is the cooking and recipe website I trust most. It’s full of welltested sheet pan recipes, meal plan and meal prep tutorials and ideas, and helpful instruction from brilliant culinary minds. Find it at TheKitchn.com. Percolate Kitchen My own website is chock-full of easy recipes, with plenty of additional sheet pan recipes for you to check out. Find it at PercolateKitchen.com. Thrive Market

My favorite online grocer, with many options for all-natural and organic products. For information, visit ThriveMarket.com.

ACKNoWLEDGMENTS This book would not be possible without the support and guidance of the people I am blessed enough to have in my life. Thank you . . . To my husband, Colm, who has backed me up on every crazy idea I’ve ever had. Thank you for continuing every day to hold up the foundation of our family and for being the best teammate I could have ever asked for. Everything wonderful in the kids’ lives and my own is because of you. To my parents, who encouraged me every step of the way and have enthusiastically been my taste testers and cheerleaders since I started taking cooking seriously at age 15. They taught me the importance of a shared family dinner, no matter how simple, and how that helps bind a family together. To my kids, Niamh and Frank, who bring me joy and teach me to live more in the moment, and for having zero filter when it comes to telling me exactly what they think of my food—no matter what. To my network support of moms and friends in Sunnyside and Woodside, Baltimore, Ireland, Michigan, and beyond. To the readers of Percolate Kitchen, for whom every recipe in this book is written.

ABoUT THE AUTHOR Ruthy Kirwan is a cooking instructor, recipe developer, and blogger obsessed with creating simple weeknight recipes and routines for working parents who are sick of battling the weeknight dinner rush. A graduate of the Great Lakes Culinary Institute, she grew up in Traverse City, Michigan. She started her website, PercolateKitchen.com, in 2016. She lives in New York City with her husband, Colm, and her kids, Niamh and Frank.