Sheet Pan Cookbook by Grace Spens

Sheet Pan Cookbook
The best beginner’s guide, super easy simple recipes

for hands-off meals
Grace Spens
© Copyright 2021 All rights reserved.

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Table of Contents
INTRODUCTIONS
BREAKFAST AND VEGETARIAN
1. WARM CABBAGE AND ROOT VEGETABLES
2. SPICED BUTTERNUT SQUASH WITH PISTACHIOS AND WHIPPED LEMON

GOAT CHEESE
3. SHEET PAN EGG PIE
4. POLENTA “FRIES” WITH ROASTED BROCCOLINI
5. MOO SHU MUSHROOMS
6. CHICKPEA SHAKSHUKA
7. SPAGHETTI PIE
8. CRISPY TOFU WITH TAMARIND BUTTER SAUCE
9. NEW TAKES ON BACON AND EGGS
10. BREAKFAST PIZZA
11. BANANA BLUEBERRY PANCAKES
12. SHEET PAN EGGS
13. BAKED OMELET ROLL
14. SWEET POTATO AND BACON BREAKFAST
15. SHEET PAN HASH BROWNS
16. MAPLE ROASTED SWEET POTATO AND CHICKEN SAUSAGE
17. BREAKFAST EGG NEST
18. EGGS, BACON, AND BRUSSEL SPROUTS
19. SRIRACHA-HONEY TEMPEH WITH WARM CORN AND PEPPER SALAD
20. SHEET PAN SOUP
21. OVEN-BAKED LENTIL BURGERS WITH ROOT VEGGIE FRIES
22. EGGPLANT PARM

23. CHILAQUILES VERDE
24. CABBAGE STEAKS WITH CITRUS RICOTTA
25. CUBAN-STYLE BLACK BEANS, PLANTAINS, AND SWEET POTATOES

DINNER ANS SEAFOOD
26. GARLIC PARMESAN CHICKEN AND POTATOES
27. RASPBERRY-PINEAPPLE PORK CHOPS
28. CHILI LIME SALMON
29. MAPLE WALNUT CRUSTED HALIBUT
30. LEMON, GARLIC, AND PARMESAN SHRIMP HAVING
31. BAKED TUNA CROQUETTES WITH ROASTED RED PEPPER SALAD
32. COD WITH FENNEL AND POTATOES
33. GREMOLATA SALMON WITH TOMATOES AND RED ONION
34. BAKED CRAB CAKES WITH PEACH, CORN, AND RED ONION SALSA
35. HONEY-GARLIC SHRIMP AND ASPARAGUS
36. HALIBUT WITH PESTO, TOMATO, AND COUSCOUS SALAD
37. BACON, SHRIMP, EGGPLANT, AND PINEAPPLE SKEWERS WITH LIME-

COCONUT GLAZE
38. SESAME-SOY SHRIMP AND SNAP PEAS
39. STEAK AND VEGETABLES
40. BAKED SAUSAGE AND APPLE PORK
41. HONEY-SESAME TOFU & GREEN BEANS
42. SHEET PAN SPINACH QUICHE
43. PORK AND SQUASH
44. CAJUN CATFISH AND SWEET POTATO FRIES
45. ORANGE-GLAZED SALMON AND BRUSSELS SPROUTS
46. LEMON-DIJON TILAPIA WITH SMASHED BABY POTATOES

47. LEMON PEPPER TILAPIA AND BROCCOLI
48. TROUT WITH EASY HOLLANDAISE AND ASPARAGUS
49. BREADED COD FINGERS WITH MUSTARD-MAPLE SLAW
50. ARTICHOKE AND GREEN OLIVE COD WITH ROASTED TURNIPS

POULTRY AND MEAT
51. LARB GAI CHICKEN LETTUCE WRAPS
52. CHICKEN AND LEMONY POTATOES
53. OLIVE AND ORANGE CHICKEN
54. PLUM AND ROSEMARY CHICKEN
55. MOROCCAN-INSPIRED CHICKEN THIGHS
56. CHICKEN PAPRIKASH
57. CHICKEN SAUSAGE WITH POTATOES AND APPLES
58. BAKED CHICKEN WINGS AND BROCCOLI WITH CITRUS GARLIC GLAZE
59. STEAK AND SCALLOPED POTATOES
60. BAKED PEPPER STEAK
61. KOREAN-STYLE BEEF WITH EGGS
62. SAUSAGE AND POTATOES WITH KALE AND RED ONION
63. LION’S HEAD MEATBALLS WITH SWEET AND SOUR CABBAGE
64. CURRY-SPICED LAMB AND GOLDEN POTATOES
65. CRISPY PORK CUTLETS WITH ROASTED MUSTARD CAULIFLOWER
66. BEEF AND MOLE ENCHILADAS
67. BALSAMIC-GLAZED ITALIAN SAUSAGE WITH PEPPERS AND PORTOBELLO

MUSHROOMS
68. STEAK STRIPS WITH ROASTED ARUGULA AND TOMATO SALAD
69. SWEET AND SOUR TURKEY WITH SWEET POTATO
70. CHICKEN PICCATA

71. CHICKEN VERDE
72. PESTO CHICKEN AND PARSNIP FRIES
73. CHICKEN PARM AND ROASTED BROCCOLI
74. TURKEY MEATBALLS AND LONG BEANS WITH HOISIN GLAZE
75. BREADED TURKEY CUTLETS WITH ROMESCO
76. SKIRT STEAK WITH SUN-DRIED TOMATOES, MOZZARELLA, AND FRESH

BASIL
77. BEEF AND BROCCOLI
78. SHEET PAN CHEESESTEAK SANDWICHES
79. PORK STRIPS AND BOK CHOY WITH PEANUT SAUCE
80. EGG ROLL IN A BOWL
81. CHIMICHURRI PORK TENDERLOIN AND POTATOES
82. BUTTERMILK-BRINED PORK CHOPS WITH ROASTED BRUSSELS SPROUTS
83. BLACKBERRY BBQ PORK RIBS AND PARSNIP FRIES
84. MAPLE-APPLE PORK CHOPS
85. LAMB BURGERS WITH PARSNIP FRIES AND LEMON AIOLI

DESSERT
86. SHEET CAKE CHERRY PIE
87. S’MORES FOR ME
88. APPLE CRISPS
89. CHOCOLATE ÉCLAIR CAKE
90. PEANUT BUTTER CUSTARD BLAST
91. MONSTER COOKIE BARS
92. CHOCOLATE MINT BROWNIES
93. BLACK FOREST CAKE
94. PRETZEL DESSERT

95. BLUEBERRY ANGEL CAKE DESSERT
INTRODUCTIONS
How to Use and Care for a Sheet Pan Sheet pan recipes can be incredibly
helpful when you want some quick and pretty simple recipes to make.
But you may be wondering: what is a sheet pan? Is it any different from the
other pans I use?
There is a difference between pans and what they’re best for, but it can be
hard to tell if you aren’t much of a cook or don’t cook often.
They are very convenient and can be used for many things, however.
A sheet pan is simply a very large, rimmed baking sheet.
You may know it as being called a baking sheet.
The flat surface of the bottom of the pan combined with the low sides of the
pan allows the oven’s heat to disperse throughout the entire surface of the
dish being baked.
The size of the pan may differ, but they will all be rectangular and have 1 or 1
½ inch sides.
They are usually used for baking things such as cookies or rolls, but they
work well for creating savoury dishes due to how they disperse heat
throughout the pan.
While you are using this book at home, it’s recommended you get a small or
standard pan. The small is about 12 ½ by 8 ¼ inches while the standard is
around 18 by 12 inches.
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.
BREAKFAST AND VEGETARIAN
1. WARM CABBAGE AND ROOT VEGETABLES

Serves 4 | Prep time: 10 minutes | Cook time: 15 minutes 30 MINUTE,
VEGAN
Ingredients
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
Directions
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.
2. SPICED BUTTERNUT SQUASH WITH PISTACHIOS AND

WHIPPED LEMON GOAT CHEESE
Serves 4 | Prep time: 10 minutes | Cook time: 20 minutes
Ingredients
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
Directions
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.
3. SHEET PAN EGG PIE

Ingredients
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
Directions
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.
4. POLENTA “FRIES” WITH ROASTED BROCCOLINI

Ingredients
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
Directions
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.
5. MOO SHU MUSHROOMS

Ingredients
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
Directions
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.
6. CHICKPEA SHAKSHUKA
Serves 4 to 6 | Prep time: 10 minutes | Cook time: 15 minutes
Ingredients
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)
Directions
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.
7. SPAGHETTI PIE
Ingredients
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
Directions
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.
8. CRISPY TOFU WITH TAMARIND BUTTER SAUCE

Serves 4 | Prep time: 5 minutes, plus 15 minutes to press | Cook time: 35
minutes
Ingredients
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
Directions
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.
9. NEW TAKES ON BACON AND EGGS

Preparation Time: 10 minutes Cook Time: 50-55 minutes Serves: 6
Calories Per Serving: 566 Calories
Ingredients:
6 eggs 18x12 inch sheet pan 1 lb. frozen hash browns (defrosted) 1 lb.
slightly crispy bacon 2 cups of your favourite shredded cheese ½ cup melted
butter Salt and pepper to taste
Directions:
Preheat oven to 375°F In a large bowl, mix the hash browns, cheese, butter,
and seasonings well Spread mixture evenly onto the sheet pan Put pan in
oven and bake for 45 minutes or until it is done to your liking Open oven and
push on the hash browns gently to create a well Place strips of bacon into
each well Crack an egg over each bacon and well (may need more eggs if
you make more than 6 wells and everyone wants eggs) Put it back in the
oven until the eggs are done to your liking (I recommend 5 to 10 minutes)
10. BREAKFAST PIZZA

Preparation Time: 10 minutes Cook Time: 30 minutes Serves: 6 Calories
Per Serving: 517 Calories
Ingredients:
1 package of Crescent Rolls (must be taken out of fridge 15 minutes prior to
baking) ½ package (16 oz.) Jimmy Dean Sausage 1 cup shredded hash
browns (thawed) 1 cup shredded cheese (any cheese works well!) 5 eggs ¼
cup milk ½ teaspoon salt and pepper 2 tablespoons grated or shredded
parmesan
Directions:
Preheat oven to 375°F Brown sausages in a skillet and drain fat Lay the rolls
in the pan, pinching the pieces together to make sure the bottom of the pan is
covered Lay sausage over the crust Spread hash browns over the sausage
Spread cheese over hash browns Combine eggs, milk, salt, pepper, and
parmesan together in a bowl Spoon mixture evenly over the cheese Bake for
25-30 minutes or until eggs are set, checking halfway through time to make
sure it isn’t burning
11. BANANA BLUEBERRY PANCAKES

Preparation Time: 10 minutes Cook Time: 35 minutes Serves: 2-4
Ingredients:
2 tablespoons melted butter Pancake batter (follow mix instructions) 2
sliced bananas 1 cup blueberries
Directions:
Line pan with aluminium foil (brushed with melted butter) and preheat oven
to 425°F Prepare pancake batter so it will fill the size pan you have (it’s
likely you’ll need to double the recipe) Pour pancake batter evenly into pan
Add half of your sliced bananas and blueberries to the batter; bake for about
9 minutes Pull pan out and add remaining fruits to your dish Bake for 5
more minutes and remove from oven
12. SHEET PAN EGGS
Calories Per Serving: 278.9 Calories
Ingredients:
18 eggs 1 cup milk About 4 spears of shaved asparagus Fresh dill ¼ cup
red onion (thinly sliced) 4 oz. cream cheese (softened) 4 oz. smoked salmon
2 tablespoons capers (drained and rinsed)
Directions:
Preheat oven to 300°F and grease sheet pan In a large bowl, beat together
eggs and milk Pour mixture into pan and divide asparagus, dill, red onion,
cream cheese, salmon, and capers evenly throughout the mixture Put pan
into oven and bake for 35 minutes or until the eggs are set Let eggs cool for
5 minutes before serving
13. BAKED OMELET ROLL

Ingredients:
6 large eggs 1 cup milk ½ cup all-purpose flour ½ teaspoon salt ¼
teaspoon pepper 1 cup (4 ounces) shredded cheddar cheese Thinly sliced
green onions (optional)
Directions:
Preheat oven to 375°F Put milk, eggs, flour, salt, and pepper together in a
blender and process until it is smooth; pour it into pan Bake for 20-25
minutes Sprinkle with cheese Roll omelette in pan, starting from a shorter
side; place the “seam” of the roll down on the platter; cut into ¾ inch slices;
you can sprinkle them with green onions
14. SWEET POTATO AND BACON BREAKFAST

Preparation Time: 5-10 minutes Cook Time: 45-50 minutes Serves: 4
Ingredients:
One 8 oz. package of bacon 2 large sweet potatoes (cut into 1-inch squares)
1 red onion (cut in wedges) ½ teaspoon salt ¼ teaspoon pepper 4 to 6 eggs
(optional) chopped parsley for garnish
Directions:
Preheat oven to 400°F Cut bacon into halves and arrange in a single layer on
the sheet pan Scatter potatoes and onions over the bacon Season with salt
and pepper Place sheet in oven and bake for 10 minutes Remove it from the
oven and stir the dish together so the bacon fat covers the vegetables Place
pan back in oven for another 30 or 35 minutes, stirring the ingredients
together every 10 minutes, until the bacon is crisp and the vegetables are
golden brown Remove the pan from the oven and crack the eggs evenly over
the dish, moving the vegetables around if needed Return pan to oven for 5 to
6 minutes Remove from oven and sprinkle with parsley, if desired
15. SHEET PAN HASH BROWNS

Ingredients:
4 cups peeled and grated Russet potatoes (about 2 potatoes) 2 tablespoons
unsalted butter 1 tablespoon olive oil ½ teaspoon salt and pepper ½
teaspoon chilli powder ½ teaspoon garlic powder ½ cup grated parmesan
Directions:
Line pan with parchment paper and preheat oven to 400°F Add grated
potatoes to a large bowl and rinse them well in cold water; drain and rinse
them one more time, drying the potatoes with paper towels once you are
finished Combine butter, oil, and the spices into a microwave safe bowl
Microwave on high for 30 seconds Stir mixture in with the potatoes and
parmesan cheese Spread potatoes out on sheet pan evenly in a single layer
Place pan on the oven’s bottom rack for 15-20 minutes When hash browns
begin browning, move the pan to the top rack of the oven and bake for
another 10-15 minutes; do not stir the potatoes in between moving the pan
16. MAPLE ROASTED SWEET POTATO AND CHICKEN

SAUSAGE
Ingredients:
3 large sweet potatoes (cut into ½ inch slices) 1 chopped yellow or orange
bell pepper 1 package apple chicken sausages (cut into thick slices) 1 ½
tablespoons coconut oil 3 tablespoons maple syrup 1 teaspoon vanilla
extract 1 teaspoon smoked paprika Salt and pepper
Directions:
Preheat oven to 425°F Mix coconut oil, maple syrup, and vanilla extract
together in a bowl Place sweet potatoes on the pan and toss with all of the oil
mixture except for ½ tablespoon of the mixture Roast sweet potatoes for 15
minutes Remove pan from oven and add in the bell peppers, chicken
sausage, and the rest of the oil mixture Sprinkle entire pan with paprika; salt
and pepper to taste; stir ingredients together well Return pan to oven and
roast for 15-20 more minutes or until sausages are browned and sweet
potatoes are a bit crisp along the edges
17. BREAKFAST EGG NEST
Ingredients:
6 slices of whole wheat bread with crusts removed 4 medium cremini
mushrooms chopped (about ¾ cup) 1 thinly sliced green onion 1 tablespoon
finely chopped tarragon 6 large eggs 1/3 cup shredded Swiss cheese 1/3
teaspoon paprika
Directions:
Preheat oven to 325°F Coat 6 ramekins with cooking spray and place on
sheet pan Flatten each bread slice with a rolling pin to about 1/8 inch
thickness and place in ramekins Combine mushrooms, onion, and tarragon in
a small bowl; season with salt and pepper then divide the mixture between
the ramekins Break 1 egg into each ramekin and top with cheese and
paprika; season with more salt and pepper is you wish Bake 20-25 minutes,
rotating the pan after 10 minutes Cool on rack for two minutes, then unmold
the dish and serve
18. EGGS, BACON, AND BRUSSEL SPROUTS

Per Serving: 351.6 Calories
Ingredients:
2 tablespoons balsamic vinegar 1 tablespoon honey 1 tablespoon olive oil 2
minced cloves of garlic Salt and pepper to taste 2 pounds Brussel sprouts
(halved) 4 diced slices of bacon For the eggs – 4 large eggs 2 tablespoons
grated parmesan ¼ teaspoon crushed red pepper flakes Salt and pepper to
taste 2 tablespoons chopped chives (garnish)
Directions:
Preheat oven to 400°F and lightly oil pan In a small bowl, whisk the
balsamic vinegar, honey, olive oil, and garlic together; salt and pepper
mixture to taste Place Brussel sprouts and bacon in a single layer on the pan;
stir in mixture Bake for 10-12 minutes or until tender Remove from oven
and create 4 wells, gently cracking the eggs over the wells Sprinkle eggs
with parmesan, red pepper flakes, salt, and pepper Bake for another 7-9
minutes; remove from oven and garnish with chives
19. SRIRACHA-HONEY TEMPEH WITH WARM CORN

AND PEPPER SALAD
Ingredients
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
Directions
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.
20. SHEET PAN SOUP

Ingredients
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
Directions
. 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. If you like cream-based soups, stir in some heavy cream, about 1 cup,
once the soup is blended.
21. OVEN-BAKED LENTIL BURGERS WITH ROOT

VEGGIE FRIES
Ingredients
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
Directions
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.
22. EGGPLANT PARM
Ingredients
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
Directions
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.
23. CHILAQUILES VERDE
Ingredients
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
Directions
. 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.
24. CABBAGE STEAKS WITH CITRUS RICOTTA

Ingredients
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
Directions
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.
25. CUBAN-STYLE BLACK BEANS, PLANTAINS, AND

SWEET POTATOES
Ingredients
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)
Directions
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. 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.
DINNER ANS SEAFOOD
26. GARLIC PARMESAN CHICKEN AND POTATOES

Ingredients:
3-4 small or medium Russet potatoes 3 tablespoons oil, divided 4 teaspoons
garlic powder 3 teaspoons Italian seasoning 1 ¼ teaspoons salt ¼ teaspoon
pepper 1/3 cup grated parmesan cheese 3-4 boneless chicken breast
Directions:
Preheat oven to 425°F and lightly grease your sheet pan Wash and dry
potatoes the cut them into thin wedges; you’ll have 8-10 wedges per potato
Place wedges in a bowl and drizzle with oil; toss to coat wedges In a small
bowl, stir together garlic powder, Italian seasoning, salt, pepper, and cheese
Pour half of the mixture into the bowl with the potatoes and set the other half
aside Arrange potatoes on pan so they are not overlapping and are in a single
layer; bake for 15 minutes Brush chicken with remaining oil and sprinkle
both sides with remaining mixture Remove pan from oven and reduce the
oven temperature to 400°F; flip each potato wedge and move them towards
the edge of pan; add chicken Place pan back in oven for 15-20 minutes until
the chicken is fully cooked
27. RASPBERRY-PINEAPPLE PORK CHOPS
Per Serving: 1,103 Calories
Ingredients:
For the vegetables - 1 pound trimmed green beans 1 ½ pound small white
potatoes 1 teaspoon salt ½ teaspoon pepper 3 tablespoons olive oil 1-pint
raspberries 1 ½ cup pineapple chunks For the pork chops – 3 tablespoons
olive oil 1 teaspoon crushed red pepper flakes 1 tablespoon smoked paprika
1 teaspoon garlic powder 4 pork chops, 1” thick 1 cup raspberry pineapple
sauce
Directions:
Preheat oven to 475°F Add green beans and potatoes to pan in a single layer;
drizzle with olive oil, salt, and pepper Add raspberries and pineapples to
vegetables, making sure it is all in a single layer In a small bowl, whisk olive
oil, red pepper flakes, paprika, and garlic powder together Arrange pork
chops evenly over vegetables and brush oil mixture on both sides Bake for
25-30 minutes, flipping pork chops halfway through Remove from oven and
brush pork chops with raspberry pineapple sauce (about ¼ cup will be used
on each pork chop Loosely cover with foil and allow them to rest for 5-10
minutes before serving
28. CHILI LIME SALMON

Ingredients:
¼ cup parsley (chopped) ½ cup lime juice 2 tablespoons water 2
tablespoons olive oil 1 ½ teaspoons red chilli flakes 1 tablespoon garlic
(minced) 1 ½ teaspoons salt 1 teaspoon ground cumin 4 salmon fillets 1
tablespoon honey 1 green bell pepper (chopped) 1 red bell pepper
(chopped) 1 yellow bell pepper (chopped) 1 onion (sliced)
Directions:
Preheat oven to a grill or broil setting on high heat and spray pan with
cooking oil spray. Whisk parsley, lime juice, water, olive oil, chilli flakes,
garlic, salt and cumin together; add honey and beat until it is well mixed.
Arrange the peppers, sliced onion and salmon fillets in a single layer on the
cooking pan; pour half of the marinade over these ingredients; mix onion and
peppers to coat and rotate salmon to coat. Grill until peppers are starting to
char on the edges and the salmon is grilled to your liking. It will take around
10 minutes. Now remove from oven and serve with remaining marinade and
lime wedges for extra flavour.
29. MAPLE WALNUT CRUSTED HALIBUT

Ingredients:
4 pieces of halibut filets with skin removed 1 ½ cup finely chopped walnuts
1 tablespoon lemon zest 1 tablespoon maple syrup 1 teaspoon dried dill ¼
cup Dijon mustard 2 cups thinly sliced sweet potatoes 1 bunch of asparagus
spears with ends trimmed (6-8 per serving) 2 tablespoons extra virgin olive
oil 2 sliced lemons
Directions:
Preheat oven to 400°F and line baking sheet with foil; lightly spray with
cooking spray or brush with olive oil Toss asparagus and sweet potatoes with
olive oil; season sweet potatoes with salt and pepper Mix walnuts, lemon
zest, maple syrup, and dill into a small bowl Spread Dijon mustard over each
halibut piece and press walnut mixture into it Arrange asparagus and sweet
potatoes onto pan and place halibut on top Bake for 10 minutes; let it stand
for 5-7 minutes before serving
30. LEMON, GARLIC, AND PARMESAN SHRIMP

HAVING
Ingredients:
1 pound trimmed fresh asparagus 3-4 tablespoons olive oil Salt and pepper
to taste 3 minced garlic cloves 1 tablespoon fresh thyme leaves 6-8
tablespoons grated parmesan 25 large raw shrimp (that are cleaned with the
shell off but the tail on) 1 lemon (halved)
Directions:
Preheat oven to 400°F and line pan with parchment paper Placed trimmed
asparagus onto pan; brush with olive oil and sprinkle salt and pepper on top
Sprinkle half of the minced garlic over asparagus with ½ tablespoon of thyme
and 3-4 tablespoons of cheese Bake for 8 minutes While baking, place
shrimp on wooden skewers (about 5 per skewer) Take pan out and move
asparagus to the sides to make room for the skewers Brush shrimp with olive
oil and sprinkle with remaining thyme and cheese Bake for 5 minutes or
until shrimp is pink; remove pan from oven and squeeze lemon juice on top
of shrimp and asparagus
31. BAKED TUNA CROQUETTES WITH ROASTED RED
PEPPER SALAD
Ingredients
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
Directions
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. For an extra kick, add a teaspoon of zesty spice or spice
mixture such as Old Bay, smoked paprika, or Cajun seasoning.
32. COD WITH FENNEL AND POTATOES

Ingredients
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
Directions
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.
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.
33. GREMOLATA SALMON WITH TOMATOES AND RED

ONION
Ingredients
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
Directions
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.
34. BAKED CRAB CAKES WITH PEACH, CORN, AND

RED ONION SALSA
Ingredients
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
Directions
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.
35. HONEY-GARLIC SHRIMP AND ASPARAGUS
Ingredients
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
Directions
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.
36. HALIBUT WITH PESTO, TOMATO, AND COUSCOUS

SALAD
Ingredients
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
Directions
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.
37. BACON, SHRIMP, EGGPLANT, AND PINEAPPLE

SKEWERS WITH LIME-COCONUT GLAZE
Ingredients
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
Directions
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. 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.
38. SESAME-SOY SHRIMP AND SNAP PEAS
Ingredients
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
Directions
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.
39. STEAK AND VEGETABLES

Ingredients:
2 pounds baby red potatoes 16 oz. broccoli florets 2 tablespoons olive oil 3
cloves minced garlic 1 teaspoon dried thyme Salt and black pepper to taste
2 pounds sirloin steak (pat dry)
Directions:
Preheat oven to broil and lightly grease your sheet pan In a large pot of
boiling salted water, cook potatoes for 12-15 minutes; drain well Place
potatoes and broccoli in a single layer on sheet pan; add olive oil, garlic, and
thyme then season with salt and pepper to taste; gently toss Season steaks
with salt and pepper; add onto baking sheet in a single layer Put pan into
oven and broil until the steak is browned and charred on the edges; 4-5
minutes on each side for medium-rare
40. BAKED SAUSAGE AND APPLE PORK

Ingredients:
4 large pork sausages 2 large apples (cored and cut into cubes) ½ pound
fingerling potatoes ½ pound baby carrots 1 large onion (chopped into
wedges) 2 tablespoons chopped sage leaves 2 tablespoons chopped
rosemary 2 tablespoon honey 3 tablespoon olive oil Salt and pepper to
taste
Directions:
Preheat oven to 400°F In a large bowl, combine the apple cubes, potatoes,
baby carrots, onion, sage, and rosemary together; drizzle honey and olive oil
over mixture and season well with salt and pepper; toss to mix Arrange the
mixture on the pan so they are in a single layer Place sausages in and around
the vegetables and apples Bake for 30 minutes or until sausages are golden
and cooked through
41. HONEY-SESAME TOFU & GREEN BEANS

Preparation Time: 10-30 minutes Cook Time: 10-15 minutes Serves: 4
Ingredients:
12 ounces extra-firm drained and patted dry tofu Cooking spray or Oil 3
cloves of garlic (minced) 2 tablespoons soy sauce (reduced-sodium) or
tamari 1 tablespoon honey 1 teaspoon sesame oil (toasted) 1 tablespoon
fresh ginger (grated and peeled) 2 tablespoons olive oil 1 pound green beans
(trimmed) Pepper and salt ¼ teaspoon red pepper flakes (optional) ¼
teaspoon sesame seeds 1 scallion (thinly sliced)
Directions:
Preheat oven to 400°F and lightly oil baking sheet Line a big dish with paper
towels and arrange tofu on top; now cover tofu with more paper towels and
transfer a heavyweight item on top in order to press it down; now let it rest
for about 15-35 minutes. Whisk garlic, soy sauce, ginger, sesame oil and
honey together in a big dish. Cut tofu into triangle shapes and arrange in a
single layer on one side of the baking sheet; now transfer soy sauce mixture
on top. Bake tofu until it is golden-brown on the bottom (12-13 minutes)
Remove pan to flip tofu and add green beans to the other side of the pan;
drizzle green beans in olive oil and red pepper flakes; season with pepper and
salt. Bake for another 10-12 minutes so the other side of the tofu is also
golden-brown; sprinkle sesame seeds and scallions over it all and serve
straightaway.
42. SHEET PAN SPINACH QUICHE

Preparation Time: 15 minutes Cook Time: 1 hour to 1 hour 15 minutes
Serves: 12-16 Calorie Count: 281 Calories
Ingredients:
For the crust - 1 2/3 cups all-purpose flour ¾ teaspoon salt 12 tablespoons
unsalted butter (diced) 3 tablespoons cold water For the filling – ¾ cup
softened cream cheese 2/3 cup half-and-half or 1/3 cup whole milk plus 1/3
cup heavy cream 6 large eggs Two 10 ounce packages frozen chopped
spinach (thawed) 1 cup grated cheddar cheese ½ cup finely grated
parmesan 8 thin (2-3 ounces) green onions thinly sliced 1 teaspoon salt ½
teaspoon black pepper
Directions:
In a food processor, blend the flour and salt together; add butter and pulse the
mixture until butter is in very small pieces; drizzle in water while running
machine and stop machine when the dough balls up Wrap dough in plastic or
waxed paper and place in freezer for 15-20 minutes Line a sheet pan with
parchment paper Press dough in an even layer across the bottom of the pan,
leaving it thicker where it goes up the sides Freeze dough for another 20
minutes and preheat oven to 425°F; coat foil lightly with spray When dough
is solid, prick it with a fork and press foil tightly against the dough; filled
foiled crust to the top with something to weight it down(dried beans, for
example) Bake for 20 minutes then carefully remove foil and what you used
for weights, then bake for another 5 minutes Beat cream cheese in the
bottom of a large bowl until it is smooth and fluffy while dough is baking;
gradually drizzle in the dairy products you are using until it is mixed together
smoothly; whisk in eggs until mixture is well combined Squeeze out
moisture from spinach or pat dry; then mix spinach, cheeses, scallions, salt,
and pepper together
43. PORK AND SQUASH
Ingredients:
2 teaspoons chopped rosemary leaves 2 teaspoons chopped sage leaves 1
teaspoon salt ¼ teaspoon pepper 1 to 1 ¼ pound pork tenderloin 3
tablespoons olive oil 1 medium (about 2 pounds) butternut squash (peeled
and cut into 2-inch pieces) 1 medium sweet onion (cut into ½ inch wedges)
1 large apple (cut into 12 wedges)
Directions:
Preheat oven to 450°F and line baking sheet with foil In a large bowl, mix
rosemary, sage, salt and pepper together Place pork in pan and rub with 1
tablespoon of oil; sprinkle with 2 teaspoons of the rosemary mixture In a
large bowl, stir squash, onion, last 2 tablespoons of oil and the rest of the
mixture until well coated; place around pork Bake for 20 minutes; remove
pan then add apples and bake 8-10 more minutes; let pork stand 3 minutes
before slicing
44. CAJUN CATFISH AND SWEET POTATO FRIES

Ingredients
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
Directions
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.
45. ORANGE-GLAZED SALMON AND BRUSSELS

SPROUTS
Ingredients
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
Directions
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.
46. LEMON-DIJON TILAPIA WITH SMASHED BABY

POTATOES
Ingredients
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
Directions
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.
47. LEMON PEPPER TILAPIA AND BROCCOLI

Ingredients
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
Directions
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. 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.
48. TROUT WITH EASY HOLLANDAISE AND
ASPARAGUS
Ingredients
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
Directions
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. 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.
49. BREADED COD FINGERS WITH MUSTARD-MAPLE

SLAW
Ingredients
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
Directions
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. 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.
50. ARTICHOKE AND GREEN OLIVE COD WITH

ROASTED TURNIPS
Ingredients
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
Directions
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. 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.
POULTRY AND MEAT

51. LARB GAI CHICKEN LETTUCE WRAPS
Ingredients
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
Directions
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
52. CHICKEN AND LEMONY POTATOES
Ingredients
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
Directions
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.
53. OLIVE AND ORANGE CHICKEN

Ingredients
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
Directions
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.
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.
54. PLUM AND ROSEMARY CHICKEN

Ingredients
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
Directions
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.
55. MOROCCAN-INSPIRED CHICKEN THIGHS
Ingredients
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
Directions
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.
56. CHICKEN PAPRIKASH

Ingredients
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)
Directions
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.
57. CHICKEN SAUSAGE WITH POTATOES AND APPLES

Ingredients
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
Directions
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.
58. 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
Ingredients
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
Directions
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.
59. STEAK AND SCALLOPED POTATOES

Ingredients
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
Directions
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.
60. BAKED PEPPER STEAK

Ingredients
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)
Directions
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. 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.
61. KOREAN-STYLE BEEF WITH EGGS

Ingredients
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
Directions
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. 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.
62. SAUSAGE AND POTATOES WITH KALE AND RED

ONION
Ingredients
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
Directions
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.
63. LION’S HEAD MEATBALLS WITH SWEET AND

SOUR CABBAGE
Ingredients
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
Directions
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.
64. CURRY-SPICED LAMB AND GOLDEN POTATOES

Ingredients
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
Directions
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.
65. CRISPY PORK CUTLETS WITH ROASTED MUSTARD
CAULIFLOWER
Ingredients
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
Directions
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. 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.
66. BEEF AND MOLE ENCHILADAS

Ingredients
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
Directions
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.
67. BALSAMIC-GLAZED ITALIAN SAUSAGE WITH
PEPPERS AND PORTOBELLO MUSHROOMS
Ingredients
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
Directions
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.
68. STEAK STRIPS WITH ROASTED ARUGULA AND

TOMATO SALAD
Ingredients
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
Directions
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.
69. SWEET AND SOUR TURKEY WITH SWEET POTATO

Ingredients
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
Directions
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.
70. CHICKEN PICCATA

Ingredients
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
Directions
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.
71. CHICKEN VERDE

Ingredients
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
Directions
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. 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.
72. PESTO CHICKEN AND PARSNIP FRIES
Ingredients
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
Directions
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.
73. CHICKEN PARM AND ROASTED BROCCOLI

Ingredients
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
Directions
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
74. TURKEY MEATBALLS AND LONG BEANS WITH
HOISIN GLAZE
Ingredients
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
Directions
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.
75. BREADED TURKEY CUTLETS WITH ROMESCO
Ingredients
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
Directions
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.
76. SKIRT STEAK WITH SUN-DRIED TOMATOES,

MOZZARELLA, AND FRESH BASIL
Ingredients
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
Directions
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.
77. BEEF AND BROCCOLI

Ingredients
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
Directions
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. Change up the vegetables if you’d like. Instead of scallions or
broccoli, you can use eggplant, zucchini, or mushrooms.
78. SHEET PAN CHEESESTEAK SANDWICHES

Ingredients
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)
Directions
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.
79. PORK STRIPS AND BOK CHOY WITH PEANUT

SAUCE
Ingredients
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
Directions
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 choyWhile 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.
80. EGG ROLL IN A BOWL

Ingredients
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
Directions
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.
81. CHIMICHURRI PORK TENDERLOIN AND

POTATOES
Ingredients
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
Directions
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.
82. 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
Ingredients
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
Directions
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.
83. BLACKBERRY BBQ PORK RIBS AND PARSNIP FRIES
Ingredients
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
Directions
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.
84. MAPLE-APPLE PORK CHOPS

Ingredients
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
Directions
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.
85. LAMB BURGERS WITH PARSNIP FRIES AND LEMON

AIOLI
Ingredients
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
Directions
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.
DESSERT
86. SHEET CAKE CHERRY PIE

Preparation Time: 15 minutes Cook Time: 35 minutes Serves: 24
Ingredients:
1 ¾ cup sugar 1 cup softened butter 4 eggs 1/8 teaspoon salt ½ teaspoon
baking powder 2 cans (21 oz.) cherry pie filling 2 cups powdered sugar 4
tablespoons milk 1 teaspoon almond extract
Directions
Preheat oven to 375°F Cream together sugar and butter until it is light and
fluffy; takes about 2 minutes Add 4 eggs and mix well In a separate bowl,
combine flour, salt, and baking powder; add these to the creamed mixture
Spread 2/3 of batter into the pan and smooth it until it is an even surface
Spoon the cans of cherry pie filling over the cake batter Drop remaining cake
batter over filling Bake 35-40 minutes or until a toothpick inserted into the
centre of the pie comes out clean Whisk powdered sugar, milk, almond
extract, and a dash of salt together until smooth; drizzle over cake
87. S’MORES FOR ME
Ingredients:
One 14.4 ounce box of graham crackers ¼ cup sugar ¼ teaspoon salt ¼ cup
melted unsalted butter ½ teaspoon ground cinnamon 2 large eggs 12
ounces semi-sweet chocolate 35 jumbo marshmallows

Directions
Preheat oven to 350°F In a food processor, add graham crackers, sugar, salt,
butter, cinnamon and eggs together; pulse until the graham crackers are fine
crumbs Pour mixture onto baking sheet and flatten the mixture with your
hands to make sure it covers the whole pan Pierce with a fork and bake for
10 minutes Remove pan and cover it in chocolate; once it begins to melt,
spread it out evenly across the top and let it cool for 30 minutes Cover with
marshmallows and broil for 1 minute and 30 seconds; remove from oven and
slightly press down on marshmallows to break them open a little
88. APPLE CRISPS

Ingredients:
For the crust - 1 box pie crust (I recommend Betty Crocker) For the filling –
¼ cup brown sugar ¼ cup white sugar 3 tablespoons flour 1 teaspoon
cinnamon 9 cups sliced apples For the topping – 1 cup flour ¼ cup white
sugar ¼ cup brown sugar ½ cup cubed butter ¼ cup oats
Directions
Preheat oven to 400°F and prepare crust according to the directions on the
package Cover the bottom of the sheet pan with the crust and bake for 5
minutes Combine the sugars, flour, and cinnamon together to make the
filling; add in the apples and stir to thoroughly coat them Put flour, sugars,
butter, and oats into a bowl and mix/cut them until they resemble crumbs
Layer apple mixture over the crust; top apple layer with the crumb-like
mixture; bake 30-35 minutes
89. CHOCOLATE ÉCLAIR CAKE

Ingredients:
For the crust – 1 cup water ½ cup butter 1 cup all-purpose flour 4 large
eggs For the filling – 1 (8 ounces) package softened cream cheese 1 large
box (about 5.1 ounces) vanilla instant pudding 3 cups milk For the topping –
1 (8 ounces) container cool whip or other whipped cream Chocolate syrup
Directions
Preheat oven to 400°F and grease pan In a medium saucepan, melt butter in
water and bring to a boil; remove from heat and stir in flour; then mix in the
eggs until well blended Spread mixture over pan until it covers the bottom
and sides evenly (it doesn’t need to go over the sides, but it is an option)
Bake 30-40 minutes or until golden brown; check occasionally to see how it
looks; remove from oven and let it cool While mixture is baking, whip the
cream cheese in a medium bowl In a separate bowl, make the instant
pudding (mix for about 3 minutes) and put it in the fridge until it is set; when
pudding is thick, mix pudding into the cream cheese, mixing until there are
no lumps in the mixture; place in fridge to cool When the crust has cooled,
pour the filling over it; top with cool whip or whipped cream until you are
satisfied with the thickness and drizzle with chocolate syrup
90. PEANUT BUTTER CUSTARD BLAST

Ingredients:
For the crust – 3 tablespoons sugar 2 cups Oreo cookie crumbs 1 1/3 cup
butter (melted) For the filling – 1/3 cup cornstarch 1 ½ cup sugar ½
teaspoon salt 2 tablespoons all-purpose flour 6 large egg yolks (beaten) 6
cups milk 1 cup creamy peanut butter For the topping – 1 tablespoon
confectioners’ sugar 2 cups heavy whipping cream ½ cup salted peanuts
(chopped) 6 peanut butter cups (chopped) 2 tablespoons chocolate syrup
Directions
Preheat oven to 400°F Combine sugar and cookie crumbs; stir in the butter
then press mixture into the greased pan. Bake for about 7-8 minutes or until
it’s set properly. In a big pan, combine cornstarch, sugar, salt and flour;
whisk in milk until the mixture is nice and smooth; cook and stir over
medium-high heat until it’s bubbly and thickened. Now keep the heat low
and continue to cook and stir for 2 more minutes; remove from heat and
whisk into the egg yolks; return everything to the pan and cook and stir for 2
minutes Remove saucepan from heat; stir in peanut butter until its smooth;
pour mixture over crust; cool at room temperature and refrigerate (I
recommend covering and refrigerating for 2 hours) In a large dish, whisk
cream until it starts to thicken, then add confectioners’ sugar; whisk until stiff
peaks form, then sprinkle it over the peanut butter mixture; now sprinkle with
peanuts, peanut butter cups and drizzle with chocolate syrup.
91. MONSTER COOKIE BARS

Preparation Time: 5 minutes Cook Time: 18-22 minutes Serves: 24-36
Calories Per Serving: about 308 Calories
Ingredients:
4 eggs 1 ½ cup sugar 1 cup brown sugar ¾ teaspoon salt 1 tablespoon
vanilla extract 2 cups peanut butter (creamy and crunchy both work) 5
tablespoons room temperature butter 2 ½ teaspoons baking soda 5 cups old-
fashioned oats 1 cup M&Ms ½ cup semisweet chocolate chips ½ cup
peanut butter chips
Directions
Preheat oven to 350°F and generously butter baking sheet In a very large
bowl, mix eggs and sugars together until well-combined with a spoon or
electric mixer; beat in salt, vanilla, peanut butter, and butter until the batter is
smooth; stir in baking soda, oats, M&Ms, chocolate chips, and peanut butter
chips until well combined Spread batter evenly in the prepared pan,
smoothing out the top for an even layer; bake for 18-22 minutes or until the
edges are light golden brown and the centre is set
92. CHOCOLATE MINT BROWNIES

Ingredients:
For the batter - ½ cup softened butter 1 cup sugar 4 large eggs 1 can (16
ounces) chocolate syrup 1 teaspoon vanilla extract 1 cup all-purpose flour
½ teaspoon salt For the filling – ½ cup softened butter 2 cups confectioner’s
sugar 1 tablespoon water ½ teaspoon mint extract 3 drops food colouring
For the topping – 1 package (10 ounces) mint chocolate chips ½ cup and a
tablespoon cubed butter
Directions
Preheat oven to 350°F In a large bowl, cream butter and sugar together until
it is light and fluffy; add eggs and beat well after each egg is added in Beat
syrup and vanilla into the mixture; add in the flour and salt; mix well Pour
into prepared pan and bake 30 minutes (top of brownies will still look wet);
remove from oven and let them cool In a small bowl, cream butter and
confectioners’ sugar together; add water, extract, and food colouring until it
is well blended Spread filling over the cooled brownies and refrigerate it
until set Melt chocolate chips and butter; let it cool for 30 minutes,
occasionally stirring Spread this mixture over the filling and chill
93. BLACK FOREST CAKE

Ingredients:
For the cake - 2 cups all-purpose flour 1 ½ cup sugar ¼ teaspoon salt ½ cup
buttermilk 1 teaspoon baking soda 1 teaspoon vanilla extract 2 large eggs 1
cup unsalted butter ¼ cup cocoa powder 1 cup boiling water 24 ounces of
(thawed) frozen cherries (optional) 1 tablespoon bourbon For the topping –
2 cups whipping cream (different from whipped cream) 1 teaspoon vanilla
extract 2 tablespoons sugar Shaved chocolate as a garnish
Directions
Preheat oven to 350°F In a small saucepan, melt butter over medium-low
heat; stir in cocoa powder; when it is fully melted, stir in boiling water and let
it bubble for a few minutes In a large bowl, whisk flour, sugar, and salt
together In a smaller bowl, whisk buttermilk, eggs, vanilla, and baking soda
together Pour the chocolate-butter mixture into the flour mixture and whisk
together; stir in the buttermilk mixture; mix until smooth then pour into the
pan Bake for 20 minutes or until a tester comes out clean from the centre;
baking time may vary with size of pan While it is baking, combine cherries,
sugar, and bourbon in a pot over low heat; once the sugar has been dissolved
and the cherries are steaming, remove from heat and let it cool When the
cake is done, spoon the cherry mixture on top of the cake; let the cake cool
until it is room temperature Whisk whipping cream with vanilla and sugar;
spread evenly over the cooled chocolate cake; garnish with the shaved
chocolate
94. PRETZEL DESSERT
Preparation Time: 20 minutes Cook Time: chill overnight for best
results Serves: 16 Calories Per Serving: 314 Calories
Ingredients:
2 cups crushed pretzels (divided) ¾ cup sugar ¾ cup melted butter 1
package (8 ounces) softened cream cheese 1 cup confectioners’ sugar 1
carton (8 ounces) frozen whipped topping (thawed) 1 can (21 ounces) cherry
pie filling
Directions
In a large bowl, toss pretzels with sugar and melted butter; put into an
ungreased pan In another bowl, beat cream cheese and confectioners’ sugar
until smooth; fold in the whipped topping Spread half of mixture over the
pretzel layer; put pie filling over topping and cover with the other half of the
topping; sprinkle with remaining pretzels and refrigerate
95. BLUEBERRY ANGEL CAKE DESSERT

Preparation Time: 10 minutes Cook Time: chills for a few hours Serves:
12 Calories Per Serving: 384 Calories
Ingredients:
1 package (8 ounces) softened cream cheese 1 cup confectioners’ sugar 1
carton (8 ounces) frozen whipped topping (thawed) 1 prepared angel food
cake (8-10 ounces) cut into 1-inch cubes 2 cans (21 ounces each) blueberry
pie filling
Directions
In a large bowl, beat cream cheese and confectioners’ sugar together until it is
smooth; fold in whipped topping and cake cubes Spread mixture evenly in an
ungreased pan and top with pie filling I recommend you refrigerate it,
covered, for at least two hours before eating for the best taste

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The best beginner’s guide, super easy simple recipes

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1. WARM CABBAGE AND ROOT VEGETABLES

2. SPICED BUTTERNUT SQUASH WITH PISTACHIOS AND WHIPPED LEMON

3. SHEET PAN EGG PIE

4. POLENTA “FRIES” WITH ROASTED BROCCOLINI

5. MOO SHU MUSHROOMS

8. CRISPY TOFU WITH TAMARIND BUTTER SAUCE

9. NEW TAKES ON BACON AND EGGS

10. BREAKFAST PIZZA

11. BANANA BLUEBERRY PANCAKES

12. SHEET PAN EGGS

13. BAKED OMELET ROLL

14. SWEET POTATO AND BACON BREAKFAST

15. SHEET PAN HASH BROWNS

16. MAPLE ROASTED SWEET POTATO AND CHICKEN SAUSAGE

17. BREAKFAST EGG NEST

18. EGGS, BACON, AND BRUSSEL SPROUTS

19. SRIRACHA-HONEY TEMPEH WITH WARM CORN AND PEPPER SALAD

20. SHEET PAN SOUP

21. OVEN-BAKED LENTIL BURGERS WITH ROOT VEGGIE FRIES

22. EGGPLANT PARM

24. CABBAGE STEAKS WITH CITRUS RICOTTA

25. CUBAN-STYLE BLACK BEANS, PLANTAINS, AND SWEET POTATOES

26. GARLIC PARMESAN CHICKEN AND POTATOES

27. RASPBERRY-PINEAPPLE PORK CHOPS

28. CHILI LIME SALMON

29. MAPLE WALNUT CRUSTED HALIBUT

30. LEMON, GARLIC, AND PARMESAN SHRIMP HAVING

31. BAKED TUNA CROQUETTES WITH ROASTED RED PEPPER SALAD

32. COD WITH FENNEL AND POTATOES

33. GREMOLATA SALMON WITH TOMATOES AND RED ONION

35. HONEY-GARLIC SHRIMP AND ASPARAGUS

36. HALIBUT WITH PESTO, TOMATO, AND COUSCOUS SALAD

37. BACON, SHRIMP, EGGPLANT, AND PINEAPPLE SKEWERS WITH LIME-

38. SESAME-SOY SHRIMP AND SNAP PEAS

39. STEAK AND VEGETABLES

40. BAKED SAUSAGE AND APPLE PORK

41. HONEY-SESAME TOFU & GREEN BEANS

42. SHEET PAN SPINACH QUICHE

43. PORK AND SQUASH

44. CAJUN CATFISH AND SWEET POTATO FRIES

45. ORANGE-GLAZED SALMON AND BRUSSELS SPROUTS

46. LEMON-DIJON TILAPIA WITH SMASHED BABY POTATOES

48. TROUT WITH EASY HOLLANDAISE AND ASPARAGUS

49. BREADED COD FINGERS WITH MUSTARD-MAPLE SLAW

50. ARTICHOKE AND GREEN OLIVE COD WITH ROASTED TURNIPS

51. LARB GAI CHICKEN LETTUCE WRAPS

52. CHICKEN AND LEMONY POTATOES

53. OLIVE AND ORANGE CHICKEN

54. PLUM AND ROSEMARY CHICKEN

55. MOROCCAN-INSPIRED CHICKEN THIGHS

56. CHICKEN PAPRIKASH

57. CHICKEN SAUSAGE WITH POTATOES AND APPLES

59. STEAK AND SCALLOPED POTATOES

60. BAKED PEPPER STEAK

61. KOREAN-STYLE BEEF WITH EGGS

62. SAUSAGE AND POTATOES WITH KALE AND RED ONION

63. LION’S HEAD MEATBALLS WITH SWEET AND SOUR CABBAGE

64. CURRY-SPICED LAMB AND GOLDEN POTATOES

65. CRISPY PORK CUTLETS WITH ROASTED MUSTARD CAULIFLOWER

66. BEEF AND MOLE ENCHILADAS

67. BALSAMIC-GLAZED ITALIAN SAUSAGE WITH PEPPERS AND PORTOBELLO