Here are some ideas to start you off. If you’ve already become a fan of this no-fuss cooking strategy, share your favorite recipe with us (food@LNPnews.com) and we’ll add it to our online collection so other readers can give it a try.
GARLIC BUTTER BAKED SALMON
- 1 pound fingerling, Yukon gold or baby potatoes, halved
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon cracked black pepper, divided
- 4 6-ounce skinless salmon fillets
- 2 1/2 tablespoons minced garlic, divided
- 2 tablespoons fresh chopped parsley
- 1/3 cup freshly squeezed lemon juice
- 1/2 cup melted unsalted butter
- 3 bunches asparagus, (about 18 spears, woody ends removed)
- 2 tablespoons dry white wine (can substitute with 1/4 cup low-sodium chicken broth)
- 1 lemon sliced to garnish
Heat oven to 400 degrees. On a large rimmed baking sheet, toss together potatoes with the oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread out in an even layer and roast for 15 minutes until they're just starting to soften and brown.
Push potatoes to one side of the sheet pan and arrange salmon down the center. Rub salmon evenly with 1 1/2 tablespoons of the minced garlic and 2 tablespoons of parsley. Add the asparagus to the other side of the pan.
Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and asparagus. Season everything with the remaining salt and pepper.
Return to oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout, about 10 minutes. Optional: broil in the last 2 minutes for charred edges.
Meanwhile, in a small bowl, combine the remaining butter, garlic and lemon juice with the wine (or chicken stock). Serve with the salmon, veggies and lemon slices.
ROASTED CHICKEN AND CARROTS
- 4 chicken thighs
- 1 1/2 pounds carrots, peeled and trimmed
- 1 large onion, peeled and cut into eighths
- 1 head of garlic
- 4 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
- Kosher salt and freshly ground black pepper, to taste
Heat the oven to 425 degrees.
Arrange the carrots and onion in a single layer on a greased baking sheet. Slice the top off a head of garlic; discard the top and place on the tray. Drizzle 2 tablespoons of olive oil over the vegetables; season with the rosemary, and salt and pepper.
Top with the chicken thighs. Rub each thigh with 1 teaspoon olive oil; season with salt and pepper.
Roast in the oven until the chicken skin is golden and the carrots are tender, 15 to 20 minutes.
GNOCCHI WITH MOZZARELLA AND CHERRY TOMATOES
- 1 16-ounce package gnocchi
- 2 pints of cherry tomatoes, any color
- 1 12-ounce tub marinated mozzarella balls (save the oil)
- 2-4 cloves garlic, to taste
- Fresh basil, to garnish
- Fresh Parmesan, to garnish
- Balsamic vinegar, to garnish
Heat oven to 450 degrees. Line a sheet pan with parchment paper.
Put gnocchi and cherry tomatoes on the pan. Smash the garlic and add it whole to the pan.
Remove the mozzarella cheese to a bowl. Pour most of the herbed oil from the tub onto the pan with the gnocchi, tomatoes and garlic. Use enough of the oil to make sure everything is coated. Use your hands to rub oil all over the gnocchi and tomatoes, then spread out the gnocchi, tomatoes and head of garlic into a single layer on the pan. Sprinkle generously with salt and pepper.
Roast for 17-20 minutes, until some of the tomatoes have popped and the gnocchi looks golden.
Let the gnocchi cool on the pan for a few minutes before adding the mozzarella so the cheese doesn’t melt into blobs. You can either add the mozzarella to the pan and serve it from there, or remove all of it to a serving platter and toss together.
Garnish with fresh basil and Parmesan cheese. Drizzle a bit of balsamic vinegar over each serving.
VEGAN SHEET PAN SHAWARMA
- 3 lemons, divided
- 1/2 cup olive oil
- 6 cloves garlic, smashed and minced
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoon ground cumin
- 1 teaspoon coriander
- 2 teaspoons sweet paprika
- 1 teaspoon turmeric
- 1 teaspoon aleppo pepper flakes
- 1/2 teaspoon ground cinnamon
- 1 large head of cauliflower broken into small florets
- 1 can of chickpeas, drained and rinsed
- 2 small red onions, quartered
- 1 8-ounce package gluten-free tempeh cut into cubes (can substitute same quantity of firm tofu)
Heat oven to 400 degrees and line a sheet pan with parchment paper. In a large mixing bowl combine the juice of two lemons, olive oil, garlic, salt, pepper, cumin, coriander, paprika, turmeric, aleppo pepper flakes and cinnamon. Whisk to combine. Divide the marinade into two bowls.
Add the tempeh (or tofu) to the first bowl, turning to coat each piece in the marinade. Set aside for 10 minutes to marinate.
Add the cauliflower florets and chickpeas to the second bowl, turning the ingredients together with a large spoon or tongs until all of the vegetables are coated.
Arrange the tempeh on the sheet pan first, spooning any remaining marinade from the bowl on top of the pieces. Next, add the seasoned cauliflower and chickpeas to the pan around the tempeh. Layer in the onion quarters. Cut remaining lemon and place cut side down on the pan, one near the top and one near the bottom.
Bake for 25-30 minutes or until the tempeh or tofu is warmed through and the vegetables are tender.
To serve, squeeze the roasted lemon halves over the tempeh and vegetables, then garnish with desired toppings. Serve immediately.
SPICY SHEET-PAN SAUSAGE AND SQUASH
- 1 2-pound butternut squash, peeled, halved lengthwise and seeded
- 1 pound spicy sausage (fresh chorizo, Italian, Andouille or otherwise)
- 1/4 cup extra-virgin olive oil
- Kosher salt and black pepper
- 1 1/2 cup parsley leaves
- 1 tablespoon freshly squeezed lemon juice, plus more as desired
- Flaky salt, as desired
Heat the oven to 425 degrees and stick a large baking sheet in the oven. Prep the squash and sausage: Cut the squash into 1/2-inch-thick slices, then cut the slices crosswise in half. Transfer to a large bowl. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to the bowl with the squash, then stir to coat with the olive oil and fat pinches of salt and pepper.
When the oven comes to temperature, carefully dump the squash and sausage mixture onto the hot baking sheet and spread it out into a single layer. Roast, stirring every so often to coat the squash in the rendered fat, until the squash is tender and sausages are crisp and cooked through, 20 to 25 minutes. (To add some color, put them under the broiler for a minute or two.) Let cool slightly while you prepare the parsley.
In a small bowl, mix together the parsley and lemon juice, and add salt and pepper to taste. Slice the sausage diagonally in thirds. Serve the sausage and squash on a platter with a pile of parsley on top and sprinkled with an extra squeeze of lemon and flaky salt, if desired.
— The New York Times