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Aly and I have really been into sheet pan recipes lately, as they are easy to make, easy to clean up, and generally pretty dang good! Here’s some good ones for you to try!

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SHEET PAN 

TERIYAKI CHICKEN

12 assorted baby bell peppers, stemmed and halved lengthwise

1 bunch asparagus, trimmed and cut into 2-inch pieces

1 head broccoli, cut into small florets

1 bunch scallions, halved lengthwise and cut crosswise into 1-inch pieces

1 medium red onion, cut into large chunks, layers separated

1 1/2 cups teriyaki glaze

8 skinless, boneless chicken thighs

1 lime

Sesame seeds and chopped fresh cilantro, for topping

Preheat the oven to 400˚F. Line a baking sheet with foil. Put the baby bell peppers, asparagus, broccoli, scallions, and red onion on the baking sheet and drizzle with ¾ cup of the teriyaki glaze. Toss until well coated. Split the remaining ¾ cup of teriyaki glaze between 2 bowls.

Arrange the chicken thighs on top of the veggies and brush with one of the bowls of glaze.

Bake until the chicken is cooked through, about 20 minutes. Brush the chicken with the other bowl of teriyaki glaze, then turn on the broiler and broil until the sauce starts to caramelize on the chicken, 3 to 4 minutes. Watch it carefully to make sure it doesn’t burn!

Grate the lime zest all over the chicken and veggies. Sprinkle with sesame seeds and cilantro.

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PESTO PIZZA

Roll of premade pizza crust dough

12 oz. fontina cheese, shredded

1/2 cup pesto

1 cup ricotta cheese

2 cups baby arugula

1 cup button mushrooms, thinly sliced

1 lemon

Olive oil, for drizzling

Kosher salt and black pepper, to taste

3 to 4 oz. prosciutto

Position a rack toward the bottom of the oven and preheat to 475°F. Drizzle a sheet pan with olive oil. Roll out the pizza dough on a floured surface into a large rectangle (get it as thin as you can!). Lift the dough and put it on the baking sheet. Scatter the fontina on top, leaving a border around the edge. Bake until the crust is golden brown and the cheese is bubbling, 13 to 15 minutes. Spread the pesto over the fontina and dollop small spoonfuls of ricotta all over the top. Return to the oven to soften the ricotta, 1 to 2 minutes.

Combine the arugula and mushrooms in a bowl, grate some lemon zest over the top and drizzle with olive oil; season with salt and pepper and toss. Top the pizza with the salad and a squeeze of lemon juice. Scatter the prosciutto on top.

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PIEROGI & KIELBASA SHEET PAN DINNER

1/2 medium head green cabbage, cored and sliced thin

1 medium yellow onion, sliced thin

1/2 cup olive oil, divided

1 1/2 tsp. kosher salt, divided

1 tsp. ground black pepper. divided

1 lb. frozen pierogi

1 lb. kielbasa, sliced 1/2-in. thick

2 Tbsp. red wine vinegar

2 Tbsp. stone-ground dijon mustard

2 tsp. honey

1 clove garlic, finely chopped

2 Tbsp. chopped fresh dill or parsley

Sour cream, for serving

Preheat the oven to 400°F. Line a half sheet pan with foil.

In a medium bowl, toss the cabbage, onion, 2 tablespoons oil, ¾ teaspoon salt, and ½ teaspoon pepper until well combined. Place on the prepared baking sheet.

In the same bowl, toss the frozen pierogi with 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper until the pierogi are well coated. Arrange on the prepared baking sheet along with the sliced kielbasa.

Bake for 20 minutes. Stir the cabbage and flip the pierogi. Bake until the cabbage is golden and the kielbasa and pierogi are crispy, 20 to 30 minutes more.

Meanwhile, in a medium bowl or measuring cup, whisk together the vinegar, mustard, honey, garlic, remaining ¼ teaspoon salt, and ¼ teaspoon pepper. Whisk in the remaining ¼ cup oil until well combined. Drizzle half of the dressing over the cabbage, pierogi, and kielbasa, tossing to combine. 

Top with dill or parsley and serve hot with the remaining dressing and sour cream.

TFD: "Men go abroad to wonder at the heights of mountains, at the huge waves of the sea, at the long courses of the rivers, at the vast compass of the ocean, at the circular motions of the stars, and they pass by themselves without wondering.

— Saint Augustine

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