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Sheet Pan

Delicious Recipes for Hands-Off Meals

Published by Weldon Owen
Distributed by Simon & Schuster

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About The Book

Featuring healthy, flavorful, and complete meals assembled and cooked on a simple sheet pan, this cookbook offers great dinner solutions for busy cooks.

Sheet Pan Cookbook features 50 recipes, each a complete meal, with a diverse range of ingredients and flavor combinations. This straightforward approach to cooking maximizes ease and flavor.

Recipes include:

Moroccan spiced lamb chops with vegetable kebabs

Spicy Asian chicken wings with broccoli & walnuts

Citrus-rubbed chicken thighs with fennel & grapes

Garlic parmesan shrimp with asparagus fries

Swordfish saltimbocca with sage & paprika-spiced cauliflower

Miso-glazed Mahi Mahi with sugar snap peas

Eggplant, tofu & green bean sheet fry

Brussels sprout & potato hash with thyme & eggs

Excerpt

MUSHROOM & GRUYÈRE TART WITH HAZELNUT HARICOTS VERTS

All-purpose flour, for dusting
1 sheet frozen puff pastry (half of a 17.3-oz/490-g package), thawed
5 ounces (155 g) Gruyère cheese, shredded
2 leeks, trimmed, halved lengthwise, white and pale parts thinly sliced
¼ lb (125 g) white mushrooms, brushed clean and thinly sliced
4½ tablespoons (70 ml) olive oil
Kosher salt and freshly ground pepper
1 large egg beaten with
1 tablespoon water
¾ lb (375 g) haricots verts, trimmed
¼ cup (11/4 oz/40 g)
hazelnuts, roughly chopped
 
SERVES 2–4
 
1 Preheat the oven to 400ºF (200ºC). Line a sheet pan with parchment paper.
 
2 On a lightly floured work surface, roll out the puff pastry into a 121/2-by-15-inch (32-by-38-cm)
rectangle. Fold into thirds, transfer to the prepared pan, and unfold, positioning the dough so there will be
room for the haricots verts on the pan. Fold over about 1 inch (2.5 cm) of each side of the dough to create a border.
 
3 Sprinkle the dough with the cheese, leaving the borders uncovered. In a bowl, toss together the leeks,
mushrooms, and 3 tablespoons of the oil, and season with salt and pepper. Spread the mixture over the cheese. Brush the borders with the egg mixture. Bake for 10 minutes.
 
4 In a bowl, toss together the haricots verts and the remaining 1½ tablespoons oil, and season with salt and pepper. Place in a single layer on the pan next to the tart. Continue baking until the tart is golden brown and the haricots verts are fork-tender, about 15 minutes longer. During the last 5 minutes of cooking, sprinkle the hazelnuts over the haricots verts.
 
5 Let the tart cool slightly, then cut into slices and serve the haricots verts on the side.
 

About The Author

After nine years of working as an event planner and in advertising sales at Vogue, Glamour, and People magazines, Kate decided to seriously pursue her passion for food by attending the California Culinary Academy and Tante Marie’s Cooking School in San Francisco. She has since grown her catering business to provide services ranging from casual dinner parties for 8 to cocktail and hors d’oeuvre soirees for 400. Kate lives near San Francisco with her husband and twin girls.

Product Details

  • Publisher: Weldon Owen (January 3, 2017)
  • Length: 112 pages
  • ISBN13: 9781681881379

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