surprising sheet pan recipes

Roasted Vegetable, Feta and Smoked Almond Salad

Tis salad, packed with tasty browned vegetables, nuts and cheese, really satisfies.

Yields: 4 servings • 1 medium red onion

• 2 carrots • 2 zucchini • 2 red peppers • 2 cloves garlic • 1 lemon • 2 Tbsp plus ¼ cup extra-virgin olive oil • ½ tsp sea salt plus more for sprinkling • Freshly ground black pepper • ½ cup chopped smoked almonds • 1 small shallot, peeled and minced • 1 tsp minced fresh thyme or chives • 2 Tbsp balsamic vinegar • ½ cup crumbled feta cheese

• 6 large handfuls of a mix of bibb lettuce, radicchio, romaine or arugula Preheat the oven to 425° F.

Line a sheet pan with unbleached parch- ment paper and preheat it in the oven.

On a large cutting board, cut the onion into ½-inch slices, the carrots into ½-inch pieces, the zucchini into 2-inch pieces, the pepper into 2-inch squares, chop the garlic, zest the lemon and transfer it all to a large bowl. Add the 2 tablespoons oil, ½ teaspoon salt and a few grinds of pepper and toss to coat. Arrange the vegetables on the heated sheet pan and spread them out so that they cook evenly. Roast for 20 to 25 minutes or until tender and lightly browned.

While the vegetables cook, chop the almonds, mince the shallot and thyme, and set aside into separate piles. Squeeze the lemon into a small bowl.

Sprinkle the almonds over the vegetables during the last 5 minutes of cooking to toast them lightly. Remove from the oven and let cool slightly.

In a very large bowl, combine the vine- gar with 1 tablespoon lemon juice. Add 2 pinches of salt and the shallot and whisk until the salt dissolves. Whisk in the

remaining ¼ cup olive oil and taste for sea- soning, adding more vinegar, oil, salt and pepper if needed.

When ready to serve, add the lettuce to the bowl with the dressing and toss to mix.

Divide the dressed lettuce between plates and top with the still warm vegetables, feta cheese and fresh herbs. Grind a little freshly ground black pepper over the top and dig in.

Reprinted with permission from Carla Snyder’s One Pan: Whole Family from Chronicle Books.

Roasted Arctic Char and Asparagus with Pistachio Gremolata

Pink-fleshed Arctic char is closely related to both salmon and lake trout, with a flavor somewhere between the two. Feel free to substitute with either fish.

Yields: 4 servings • Olive oil cooking spray

• 1 bunch asparagus (about 1 lb total) • ¼ cup extra-virgin olive oil • Kosher salt and freshly ground black pepper • 4 boneless fillets Arctic char (5 to 6 oz each)

• ½ medium red onion, sliced into ¼-inch thick half-moons

• ½ lemon, sliced into ¼-inch-thick rounds • ½ cup cherry or grape tomatoes

• Grated zest of 1 lemon • 1 clove garlic, minced

• ½ cup packed fresh, flat-leaf parsley leaves, roughly chopped

• ½ cup roasted, salted and shelled pistachios, roughly chopped

Preheat the oven to 350° F with a rack in the center position.

Mist a sheet pan with cooking spray or line it with parchment paper.

Using both hands, gently bend one aspara- gus spear held between fingers and thumbs to snap off the bottom where it breaks easily. Line up the rest of the bunch and slice off the bottoms at the same distance from the tips.

Place the trimmed asparagus on the pre- pared pan, drizzled with the olive oil, and sprinkle with ½ teaspoon each of the salt and pepper. Toss to coat and spread the asparagus in an even layer.

Place the Arctic char fillets on top of the asparagus, evenly spaced apart and sprinkle with an extra pinch of salt and pepper. Scatter the onion, lemon slices and cherry tomatoes around and on top of the char.

Bake until the asparagus is crisp-tender and the char is almost opaque, 20 to 40 minutes.

While the fish cooks, mix together the lemon zest, garlic, parsley and pistachios in a small bowl; this is the gremolata. Sprinkle

December 2018 27

photo by Stephen Blancett

photo by Colin Price

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