Sheet Pan Dinner: Summer.July.2017

So we've played with sheet pan dinners before - quick and easy meals to throw together for the family. I had a drawer full of gorgeous produce in the fridge that needed to be processed and decided to pull it all together on a sheet pan.

There's really no recipe - you can just use what you have on hand. For my sheet pan concoction I used taters from B&H organic Produce, Quick tater tip: I use Veggie Scrub (see photo below) to make quick work of cleaning the taters. This little thing is genius. You can make your own using netting from old onion bags, but if you see the real deal in a kitchen shop I suggest making the purchase.

Also on my sheet pan: one green pepper sliced into strips, a small bunch of broccoli and a small head of cauliflower in bite sized pieces, and a yellow squash cut into about 1 inch pieces. Drizzle the whole shabam with olive oil and a sprinkling of salt. Pop it into a hot oven, 400 degrees, until veggies are roasted to your liking.

Lindenhof Farm had a new product last week - smoked chorizo. I tool the chorizo out of the casing (personal preference) and roasted them on a small sheet pan while my veggies were roasting, Toward the end of the cooking time, I poured one bottle of Bottled Thyme's Romesco Sauce in a casserole and popped that in the oven to warm. When all is done - combine! This was:

  • so easy
  • so flavorful
  • so healthy
  • so impressive
  • such a great way to use your fresh farmers market produce

As a side, I rescued more veggies from aging in my fridge drawer, this time for a quick salad: a kohlrabi, one small fennel bulb, 4 pickling cucumbers (love them fresh) including 2 of the yellow varieties, a handful of cherry heirloom tomatoes and, not pictured, a jalapeno. After some quick slicing and slivering, a dressing with EVOO and sorghum vinegar, and a sprinkling of salt and pepper it was ready for the table. Be creative - play with your food!