Eats
Let’s Get Cooking: Sheet Pan Suppers
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.
Sheet Pan Supper: Italiano
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.
Sheet Pan Supper: Salmon
there’s a little trick to getting the potatoes done without overcooking the fish. Judy tells us how.
Sheet Pan Supper: Lemon Chicken
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!
Must have that t shirt…we gotta eat to knit!
It bears repeating!
More recipes, please! I’vemade all three more than once!
Music to my ears, Sara. Thank you. I planted my spring crops on February 14th. It has been a long season of growing. Hoping to get back to writing. ❤️
Sheer delight — & adaptable for single persons! Thank you
Thanks, Barbara! I keep Costco’s Italian sweet sausages in the freezer at all times. The sausage sheet pan recipe is my go-to last-minute dinner because I always have the other ingredients, the veggies, in the house.
My brother said ‘Would you knit a sock pattern from America’s Test Kitchen? Why would you make salmon from a knitting site?’
Silly man. Best salmon dish ever. I am not a cook and I did it! Thank you!
Off to explore sock patterns on the ATK site 🙂
I love the cat the most. Everything is better when supervised by a cat. They always manage to look faintly (or sometimes not so faintly) disapproving.
The shawl is lovely too.
Kermit may look disapproving, but when in his physical presence one can feel the beams of positivity that he radiates.
Caramelized Tomato Tarte Tatin recipe is behind NYT paywall.
It looks like there are other versions online elsewhere, such as: https://food52.com/recipes/61748-caramelized-tomato-tarte-tatin.
Funny … I got out my Sheet Pan Supper Cookbook last weekend looking for a no-fuss prep and quick cleanup meal that would feed me for more than one meal — to enable me to have more time to finish up my Cabled Cardigan for this fall weather that seems to have begun early.
Agreed!!! Eggs with leftovers the next day is a staple!
I’m planning a pretty epic tomato and corn binge this weekend. May throw in a lobster for good measure.
I’m not kidding about tomatoes for every meal right now. They are so good this year! My lycopene levels are through the roof!
I like tomatoes chopped up with some red wine vinegar, olive oil and smashed fresh garlic, plus S&P for a delicious lunch salad. Lovely with fresh mozzarella and fresh basil. I can eat a giant bowl of this stuff. Sometimes I add a little sweet onion to mix things up.
Well now, you’ve done it again. I am loving your posts lately!!!!
We loved both the Lemon Chicken and Italian one from previous posts. Ditto now the taste of the salmon one, but the keeping track of the cooking times on the salmon was more challenging, especially when you have other things to do — like learning to make a good Moscow Mule. Dinner worked out well (if a little bit haphazardly) but the Mule needs work. Maybe I should consult with Thea Colman about that.
Thank you. I’m clueless when it comes to making cocktails, Chloe!
for those (like me) with a greenhouse/garden full of generously producing tomatoes may i suggest this recipe by Jamie Oliver ?
https://www.jamieoliver.com/recipes/pork-recipes/sweet-cherry-tomato-and-sausage-bake/
because i also have loads of onions in my garden i add a couple of finely chopped ones to the recipe. Jamie even has a suggestion for what to do with leftovers but i have yet to see my family leaving any of it!
also meant to add that it works with vegetarian/vegan sausages too.