I am at the point of the summer where if it’s not a local tomato, is it even food? I am eating tomatoes at every meal, especially the combination of tomato + bread + condiment (preferably mayo), which is the highest form of no-cook (toasting optional) tomato cuisine. Related: is there any elixir more delectable than the slurry of tomato juice, olive oil, and milky water that is left when a platter of caprese salad is gone?
I may be reaching capacity. In a few days, I will get the urge to cut up non-tomato vegetables, roast them on a tray with a Protein, and call it supper. I may even invite the family over, and serve it forth.
That’s when this all-too-brief series, from consummate cook Judy Wright, will come in real handy.
Friends, I give you: Judy’s Sheet Pan Suppers.
I Found this 2013 shot of Judy and FRIEND LOU ANN in the crawl space of the mdk media library.
ANY LEFTOVERS MUST BE SERVED WITH SCRAMBLED EGGS FOR BREAKFAST THE NEXT DAY. I DON’T MAKE THE RULES.
TASTES EVEN BETTER IF YOU’RE WEARING A SAIL-AWAY SHAWL and witnessed by A CAT.
there’s a little trick to getting the potatoes done without overcooking the fish. Judy tells us how.
Baking a lemon is always an excellent idea.
That’s my first three Friday night suppers, right there, with plenty of time for knitting instead of washing pots and pans.
Looking to expand on your one-pan (or otherwise streamlined) dinner repertoire? The newest cookbook in my collection, Melissa Clark’s Dinner: Changing the Game, has given me renewed enthusiasm for feeding the beloveds.
And if you’re still on the tomato train with me, Clark’s Caramelized Tomato Tarte Tatin is a star recipe. My first try was a magnificent wreck, but every drop and crumb disappeared, almost before I could sit down at the table. I am trying it again this weekend, without the extra half pint of tomatoes I tossed in the first time, which I think made it too juicy. Perseverance!