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Go-To Salmon, Sushi Rice, and Stir Fry
Sheet Pan, Fish, Quick Brooke Lewy Sheet Pan, Fish, Quick Brooke Lewy

Go-To Salmon, Sushi Rice, and Stir Fry

Serves 4

Salmon

Here’s my go-to salmon marinade (it’s also great for chicken or flank steak). In a pinch, I also like Bachan’s Japanese Barbecue Sauce.

½ cup soy sauce
2 tablespoons maple syrup
1/4 cup rice vinegar
2-3 tablespoons sesame oil
2ish lbs salmon

My kids love the pieces that have really absorbed the marinade, so I cut my salmon into small (2 inch x 2 inch-ish pieces) and marinate them for anywhere from 30 minutes to four hours depending on my day. So mix the marinade right in a measuring cup, put the salmon in a container or ziploc, pour over the marinade and refrigerate until dinner. When ready to cook, lay the fish pieces on a sheet pan lined with foil and parchment and roast them at 425 for 10-12 minutes.

Rice

1-2 cups short grain sushi rice
Rice vinegar
Sugar
Salt

Meanwhile, make the rice–either short grain brown rice or sushi rice (cook the rice according to package directions or in a rice cooker, and then once it’s cooked, add 2 tablespoons rice vinegar, 2 tsps sugar and 1⁄2 tsp salt for every 1 cup UNCOOKED rice).

Veggie Stir Fry

You could absolutely serve this with quick steamed broccoli or any green veggie.

2 Tablespoons neutral oil or olive oil
4 cloves of garlic, minced or grated
1-inch piece ginger, minced or grated
2 Carrots, sliced thinly on the diagonal, into 1⁄8 inch pieces
1 Celery stalk, sliced thinly on the diagonal
1 Head Broccoli, cut into 1-inch pieces
2-3 Heads Bok Choi cut crosswise into 1 inch pieces or 1 box baby spinach
3 Tablespoons Soy Sauce
1 Tablespoon Toasted Sesame Oil

Heat a very large skillet over high heat. Add the oil, and when oil is hot and easily slides across the pan, add the garlic and ginger. Let sizzle for 30 seconds or so until fragrant. Add the carrots and a tablespoon or two of water and cook for a minute or two. Add the celery and cook until the vegetables are starting to brown at the edges, but still have bite. Add the broccoli and then the bok choi or spinach and stir until the broccoli is bright green and the greens are wilted, add a tablespoon of water if the broccoli isn’t cooking through. When all the vegetables look just cooked, but still vibrant, turn off the heat and add the soy sauce and sesame oil, tossing to coat

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Slow Roasted Pork (aka cheater bo ssam)
Make Ahead, Pork, Sheet Pan Brooke Lewy Make Ahead, Pork, Sheet Pan Brooke Lewy

Slow Roasted Pork (aka cheater bo ssam)

This slow roasted pork is a revelation. Its real magic is that it can be anything. Above, it’s the topping for a rice bowl, but it shines just as bright as a taco with some avocado and salsa, in a lettuce cup, as a filling for empanadas, mixed with barbecue sauce for sandwiches, the list goes on. It takes about five minutes of prep and then a long, slow hang in the oven, and it comes out perfect every time. It keeps well for three or four days in the fridge and up to a couple of months in the freezer. It’s also kind of a cheater Momofuku bo Ssam. Rather than seasoning the meat 24 hours in advance and cooking the pork whole, I cut it into smaller pieces and season just before cooking (less planning required), so you wind up with a better meat to crust ratio. It cooks more quickly, and none of the pork is dry. Really, it’s great, give it a go. It’s a long cooking time (3ish hours), but it’s almost 100% hands off, it just takes two minutes to cut up the pork, season it, and stick it in the oven. From there you can turn it into anything–I’ll give you a bunch of suggestions below.

1 3-4lb boneless pork shoulder (or pork butt, it’s the same thing)
¼ cup kosher salt
2 tablespoons white granulated sugar

Preheat your oven to 300. Line a 9 x 13 baking dish with aluminum foil. Cut your pork into 2-3 inch pieces. In a small bowl, mix together the salt and sugar. Using the salt and sugar mixture, liberally season all of the pieces of pork on all sides. Lay them out in a single layer and pop them in the oven. Roast for about three hours, turning the pieces half way through. When they’re done, the outsides should be mahogany colored and caramelized and the meat should pull apart pretty easily. If using right away, discard the fat and juice that collects in the pan.

This is a great make ahead recipe (I like to store it with the juice and fat then to keep the meat from drying out), and lasts for four to five days in the fridge or freezes for much longer.

Suggested ways to serve it:

-Tacos–just add the shredded meat to tortillas with your favorite taco toppings, i.e. salsa, cheese, avocado, shredded cabbage, black beans

-Lettuce wraps–use bibb or romaine lettuce to wrap pieces of meat along with sliced cucumbers, apple, carrots, or cilantro, dipping in chili crisp, if you like

-Asian burritos—similar to the lettuce wraps, but use flour tortillas and make a quick slaw with cabbage, carrots, cucumbers and apples dressed with sesame oil and rice vinegar and some Bachan’s BBQ sauce

-Serve over rice with any toppings you like for a quick rice bowl

-Pulled pork sandwiches–mix meat with your favorite barbecue sauce and serve on potato buns with bagged slaw or pickles

-As a topping for salad or baked potatoes

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Tofu Rice Bowls
Sheet Pan, Vegan, Vegetarian Brooke Lewy Sheet Pan, Vegan, Vegetarian Brooke Lewy

Tofu Rice Bowls

This peanut sauce is adapted very slightly from Jenny Rosenstrach’s Dinner a Love Story and is one of the best things you can have in your fridge. It keeps for a long time and makes every rice bowl and boring lunch salad feel like a satisfying meal. It’s also a great dip for raw veggies or spring rolls, and you can swap the peanut butter for tahini to make it fit those nut free lunch boxes. Here I pair the sauce with rice, easy oven roasted tofu and veggies, and some crunchy toppings, but I just as often use it to dress noodles for a cold peanut noodle situation, or use chicken or flank steak instead of the tofu. It all works.

Serves 4-5

Rice:

Cook any rice according to the package directions. You can also crisp up leftover rice in a skillet with some oil.

Peanut Sauce:

½ cup peanut butter (any kind works)
⅔ cup warm water
1 ½ tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 teaspoon sugar or maple syrup
1 small garlic clove, grated
1 (1-inch) piece fresh ginger, grated (I’ve been using TJ’s frozen ginger cubes, so easy!)

Combine the peanut butter, water, soy sauce, sesame oil, vinegar, sugar or syrup, garlic, and ginger in a blender or mini-food processor and process until smooth. Sometimes the sauce thickens as it sits in the fridge stir in a spoonful or two of water as necessary to loosen it up.

Tofu and any Roastable Vegetable:

1 large block extra firm tofu, patted dry and cut into ½-inch planks
Any roastable vegetable, ex. Broccoli, brussels sprouts, asparagus, cauliflower, cut into bite sized pieces
4ish tablespoons olive oil
Kosher salt

Preheat oven to 425. Line two sheet trays with parchment . On one tray, place the tofu planks in a single layer with a little space in between. On the other tray, spread your vegetables out in a single layer. Drizzle oil over the tofu and the vegetables and season well with salt. Roast until the tofu is golden and crisp and the veggies are cooked through and charred in spots, about 20 minutes, remove from oven and set aside.

Suggested toppings: raw or pickled carrots*, sliced cucumbers, shelled edamame, slivered snap peas, chopped cilantro, roasted peanuts, chile crisp, fried shallots

To serve:

Divide rice among four bowls. Top with tofu and roasted vegetables. Drizzle with peanut sauce and any desired toppings.

*Note: my favorite way to pickle carrots for something like this is to slice four or five carrots into thin coins and add them to a bowl or jar. Fill a measuring cup with ½ a cup of boiling or very, very hot tap water. Stir in half a cup of granulated sugar and one teaspoon of kosher salt until it is dissolved. Then add ¾ cup white distilled vinegar. Pour the pickling liquid over the carrots and let sit for as long as you have. They’re great whether you have 20 minutes while you wait for your veggies to roast or they can hang out for 4-5 days in the fridge. You can even reuse the pickling liquid once you’ve eaten all the carrots, just add new veggies.

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All the Crispy Edges Lasagne
Pasta, Sheet Pan Brooke Lewy Pasta, Sheet Pan Brooke Lewy

All the Crispy Edges Lasagne

After making countless lasagnes over the years, I started making this riff on a Giada deLaurentis recipe and I’m never going back. It takes all the best parts of lasagne and dials them up. I mostly follow her recipe, but of course I’ve taken some shortcuts and made some swaps. Giada has you cooking down fresh spinach, waiting for it to cool, squeezing out the moisture, chopping it up and adding it to the ricotta. You could skip the spinach altogether or use about 5oz thawed, frozen and thoroughly wrung out spinach instead. Giada also has you cooking sausage, which works great and adds so much flavor, but this is also great left vegetarian, or if you happen to have some leftover meatballs in the fridge you can just cut those up into the sauce, or add some sautéed ground beef or turkey. It all works. Also, it looks like a lot of steps written out, but honestly after you make it once, you’ll be able to wing it.

Serves 4-5

3-4 tablespoons olive oil, divided
½ teaspoon kosher salt, plus more for the pasta water
1lb lasagne noodles, broken into rough pieces (or really any shape noodle works)
1 5oz box fresh spinach, or half a 10oz package frozen spinach, thawed
1 cup ricotta cheese
1lb Italian sausage, casings removed (or ground beef or turkey)
4 cups (one 32oz jar) good tomato sauce (I like Rao’s)
1 garlic clove
2 ½ cups shredded mozzarella, divided
1 ½ cups grated parmesan cheese, divided

Preheat oven to 425. Line a 12-inch by 17-inch baking sheet with foil and lightly oil it, using one tablespoon of olive oil.

Fill a large pot with water and set it to boil. Heat your largest skillet over medium heat. Add 1 tablespoon of oil. If using fresh spinach, saute until wilted, transfer to a colander and set aside until cool enough to handle.

In a medium bowl, add the ricotta and the ½ teaspoon of salt. Whether you’re using fresh or frozen spinach, wring out as much moisture as possible and then if using fresh, finely chop it and add it to the ricotta. Set aside.

If cooking sausage or ground meat, wipe out the same skillet with a paper towel, add another tablespoon of oil and cook the meat until cooked through. Turn off the heat, add the sauce, grate in one clove of garlic, and add 1 cup of mozzarella cheese and ½ cup of parmesan cheese.

If you’re not cooking sausage, but instead keeping your dish meat free or using leftover meatballs like I did, empty your sauce into a large bowl, add the chopped up meatballs (or not), grate in one clove of garlic, and add 1 cup of mozzarella cheese and ½ cup of parmesan cheese.

When your water is boiling, salt it generously and add the noodles. Cook for 4 minutes. When the pasta is done, add ½ cup pasta water to the sauce mixture.

Drain your noodles and add them to the sauce as well. Toss everything together then dump it onto your sheet pan, spreading it out so it fills the pan.

Dollop on the ricotta mixture, and then sprinkle the remaining mozzarella and parmesan cheeses over all.

Bake until the pasta is tender, the cheese is golden brown, and all those ruffly edges are crisp, about 30 minutes. Let cool for 5-10 minutes and serve.

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Crispy Potatoes with Cod
Fish, Sheet Pan Brooke Lewy Fish, Sheet Pan Brooke Lewy

Crispy Potatoes with Cod

This recipe is super simple and easy. It’s also great for a dinner party, especially with a very simple salsa verde or roasted tomato sauce, both below

Serves 4-5

4-5 medium potatoes (I like yukon gold, but russets work, too)
About 6 tablespoons olive oil
Salt 1 ½ lbs cod or other thick white fish, such as halibut, cut into four or five pieces

Preheat oven to 400.

Line two sheet trays with foil and then parchment (easy clean up). Either using a very sharp knife or a mandolin, slice the potatoes into very thin slices (about ⅛-inch thick). Spread them out across the two baking sheets and drizzle liberally with olive oil and season with salt. Roast for 35 minutes or so.

Season your fish lightly with salt and carefully place it directly on top of the potatoes. Roast for another 8 minutes or so until the fish is opaque and flakes easily and the potatoes are golden around the outsides of the pan. Serve immediately. With either sauce below.

Salsa Verde

1 to 2 garlic cloves (to taste)
Kosher salt
1 anchovy fillet
1 tablespoon capers, chopped
¼ cup extra-virgin olive oil
¾ cup (tightly packed) flat-leaf parsley leaves

To make the salsa verde, combine the garlic, anchovy fillet, salt and capers in a mini food processor and pulse to a paste. (Alternatively, use an immersion blender and combine the ingredients in a jar and blend to a paste.) Add the olive oil and parsley and blend to a purée. Season to taste with salt and pepper. If using within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before using.

Roasted Tomato Sauce

Throw this roasted tomato sauce right in the oven at the same time as you’re roasting the potatoes.

1-2 pints cherry tomatoes
½ red onion, finely chopped
3 cloves garlic, grated
2 tablespoons capers, drained and chopped
3 tablespoons olive oil
Generous pinch kosher salt
¼ cup flat leaf parsley, finely chopped

In an 8x8 (or similar size baking dish, the shape doesn’t matter), combine the tomatoes, onion, garlic, capers, olive oil, and salt. Roast along with the fish and potatoes for 35 minutes. Remove from the oven, and using a fork or a wooden spoon, crush the tomatoes until the whole mixture becomes saucy. Add the parsley and stir.

Note: This roasted tomato sauce is also excellent with chickpeas stirred in, and goes well with any fish or simple chicken.

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Lemony Chicken with Potatoes and Chickpeas
Sheet Pan, Chicken Brooke Lewy Sheet Pan, Chicken Brooke Lewy

Lemony Chicken with Potatoes and Chickpeas

This recipe is this Smitten Kitchen one, with a few tweaks. Rather than making it in a baking dish, which leads to steamier results, I spread it out on one or two sheet pans, which makes for quicker cooking and crispier potatoes. I also find that 4 chicken thighs is not enough to feed my family, so I changed the ratios a bit. The oregano, sliced lemons, and onions add some sunniness and sweetness to an otherwise familiar staple. Also, normally in a recipe like this I would make sure there are plenty of potatoes for my potato loving family, but here it’s the schmaltzy, crispy chickpeas that everyone loves. Serve with arugula dressed with salt, lemon juice, and olive oil, and oranges if you’re feeling fancy.

Serves 4-5

3lbs (about 6 pieces) bone in chicken thighs
1-2 lemons, halved
1 teaspoon dried oregano
Kosher salt
3 tablespoons olive oil
1 yellow onion, peeled and sliced into half inch slices
3 garlic cloves, thinly sliced
2 14oz cans chickpeas, drained and rinsed
¾ lbs yukon gold potatoes or baby potatoes, cut into pieces
Flat leaf parsley for garnish

Preheat the oven to 450.

In a large bowl, add the chicken. Squeeze half of one lemon over, sprinkle on the oregano, as well as 1 tablespoon kosher salt (Diamond Crystal, if you’re using Morton’s use half). Set aside.

Line two sheet pans with foil. Add the potatoes, the sliced onion, sliced garlic, and thinly slice the remaining half lemon and add that as well. If you would like a more lemony flavor, thinly slice the other lemon as well. Drizzle with olive oil and season with salt. Distribute the chicken between the two sheet pans, nesling it between the vegetables.

Put the pans in the oven and roast for 35-40 minutes, switching them half way through. At this point, the chicken is likely done. If not, let it go for another five minutes. If so, move the chicken to a plate, and continue cooking the vegetables for another 10 to 15 minutes until the potatoes are browned on the bottoms and the chickpeas are crispy. Transfer the vegetables to a bowl and garnish everything with parsley.

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Roasted Carrot Tlayudas
Sheet Pan, Vegetarian, Quick Brooke Lewy Sheet Pan, Vegetarian, Quick Brooke Lewy

Roasted Carrot Tlayudas

Tlayudas are similar to tostadas, but instead of frying the tortillas like a chip, you bake them on a sheet tray in a hot oven until they become a crisp bed for refried beans, maybe cheese, and roasted vegetables. They couldn’t be easier or more flexible. The day I made these, I happen to have half a huge onion that needed to be used up and half a dozen carrots, and while the sweetness of these particular vegetables were great with the earthy beans, you could use the tlayudas to clean out your veggie drawer and roast anything you have. They would also be great with any leftover chicken or steak or pork, or top them with rotisserie chicken. I didn’t have anything pickled in my fridge, but I wished I had had pickled onions, too.

Serves 4-5

1 large onion, peeled and thinly sliced
6-8 large carrots, peeled and thinly sliced
3 tablespoons olive oil
Kosher salt
½ teaspoon smoked paprika
½ teaspoon cumin
1 tablespoon honey
1-2 packages substantial tortillas like these corn and wheat tortillas or similar ones from Trader Joe’s
2 cans refried beans*, warmed in a bowl in the microwave
1 cup shredded mozzarella or Mexican cheese blend, or crumbly cheese like cotija
Optional toppings: shredded lettuce or cabbage, sliced radishes, cilantro, salsa, pickled onions, avocado, hot sauce, leftover protein, etc.

Preheat the oven to 425. Line two sheet trays with aluminum foil. Add the onion and carrots to one sheet pan. Drizzle oil over the vegetables and then sprinkle with salt, smoked paprika, cumin, and finish with a generous squeeze or spoonful of honey. Roast for 18-20 minutes, stirring halfway through, until the vegetables are tender and caramelized. Transfer to a bowl.

Meanwhile, lay your tortillas on the other sheet tray in a single layer (you might have to do this in two batches). Bake until crisp, but still a little pliable–you don’t want them just to shatter–about 10 minutes. Remove the tray from the oven.

Switch the oven to broil.

To make the version my kids liked best, spread each tortilla with a spoonful of warm beans. Top with cheese, and put back on the sheet tray on the top rack of the oven for another 4-5 minutes until the cheese is melted (yes, it’s kind of like pizza). Top with any desired toppings.

If you’re using crumbly cheese, top your tlayuda however you would like– for example, start with a spoonful of beans, then add the carrots and onions, then a spoonful of salsa, shredded lettuce, cilantro leaves and sprinkling of cotija.

*A note on the beans–I usually stock canned black beans in my pantry, but not refried beans. To make your own beans for this recipe, saute a little onion and garlic in olive oil. Add a shake each of dried oregano and cumin and let sizzle for a minute. Add two cans of drained and rinsed black beans and a teaspoon of kosher salt and just cover with water. Let simmer for five minutes or so and then puree with an immersion blender or in a regular blender. Taste for seasoning. Extra beans freeze well for a long time.

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Miso Curry Squash and Tofu
Sheet Pan, Vegetarian, Vegan, Tofu Brooke Lewy Sheet Pan, Vegetarian, Vegan, Tofu Brooke Lewy

Miso Curry Squash and Tofu

This is another Heidi Swanson special. Again the combo is a little bit unexpected. Don’t be afraid if the mixture smells strong as you’re coating your vegetables, it really mellows out in the oven. Also, when you dress your kale, go slow with the dressing, you can always add more as you go.

Serves 4-5

2 medium to large delicata, butternut (peeled), or acorn squash (not peeled), seeded and cut into chunks or slices
¼ cup olive oil ¼ cup white miso (if you have a different kind of miso, that’s fine, you might just have to adjust the amount. White is pretty mellow)
1 tablespoon Thai red curry paste
1lb yukon gold potatoes, cut into 1 inch pieces or baby potatoes, halved
1 block firm or extra firm tofu, cubed
2 tablespoons lemon juice
1 bunch lacinato kale, chopped
⅓ cup pepitas, toasted
⅔ cup cilantro, chopped
Rice or naan or pita for serving

Preheat oven to 400 degrees.

Line two sheet trays with aluminum foil. Cut delicata squash in half lengthwise and use a spoon to scoop out the seeds and strings. Slice into ½ inch thick moons. If using butternut, peel, seed and cube. If using acorn, stem, seed and cut into ½ inch slices. Add the squash to a large bowl, and then add the tofu and the potatoes.

In a small bowl, whisk together the olive oil, miso, and curry paste. Add most of the sauce to the bowl with the vegetables, leaving behind about two tablespoons. Using a large spoon or your hands, mix well so that the squash, tofu, and potatoes are evenly coated. Transfer to your sheet trays. Do not wash the bowl.

Roast for 25 to 30 minutes until everything is tender and browned, tossing once or twice along the way.

While the veggies are roasting, chop your kale into thin ribbons. Add the kale to the now empty bowl. Add the lemon juice to the remaining oil, miso, and curry sauce and mix well to combine. Season your kale lightly with salt and add the dressing, a bit at a time until it’s lightly coated

When your vegetables and tofu are done, let them cool slightly and then add them to the bowl with the kale and toss gently. Transfer to a pretty platter, or simply serve family style, topped with cilantro and pepitas.

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Crispy Gnocchi with Brown Butter and Brassicas
Vegetarian, Sheet Pan Brooke Lewy Vegetarian, Sheet Pan Brooke Lewy

Crispy Gnocchi with Brown Butter and Brassicas

I never really liked gnocchi until I learned that they could be crispy. Now I love adding them to the mix when I’m looking for a quick dinner that’s not pasta. Here I use two sheet pans, one for the veggies and one for the gnocchi, and it’s all a timing game. Ten minutes of prep and 35 minutes in the oven, mostly hands off. In these pictures I use a mix of cauliflower and brussels sprouts, but you could use any brassicas, including broccoli and kale.

1.5lbs any brassicas–broccoli, brussels sprouts, kale, etc.
¼ cup olive oil
3 cloves garlic
Kosher salt
1 tablespoon honey
¼ cup (half stick) butter
2 packages shelf stable potato gnocchi
⅓ cup parmesan cheese, plus more for serving
Lemon wedges for serving, optional
Red pepper flakes, optional
Pesto for serving, optional

Preheat oven to 425.

Line two sheet trays with foil.

Cut all your veggies into bite size pieces–trim and halve or quarter brussels sprouts, cut cauliflower or broccoli into bite-size florets. Transfer to one of the baking sheets and spread the vegetables out in a single layer. Drizzle with olive oil, sprinkle with salt, drizzle honey over, and grate the garlic cloves directly over the vegetables. Add the butter to the other sheet tray. Stick both sheet trays in the oven. After about five minutes, the butter should be melted, foamy, and starting to brown. Pull that sheet out and spread the gnocchi out in a single layer, give the pan a shake and sprinkle the gnocchi with salt. Pop the pan back in the oven, and let everything cook for 20 minutes. Pull the gnocchi out again and sprinkle parmesan cheese over all and give them a stir. As you put the gnocchi back in the oven, check your vegetables. If they’re looking very brown and caramelized, pull them out. If they’re almost there, but not quite, maybe switch the position of the sheet trays.

Cook the gnocchi for ten minutes more. When the gnocchi is nice and golden and crisp, pull everything out of the oven and divide the gnocchi and vegetables between bowls. Top with more parmesan cheese, a squeeze of lemon and some red pepper flakes.

And also, just because we keep things real around here, sometimes I like this dish as is, and sometimes I wish it had a sauce. If you like things on the saucier side, skip the lemon and add a spoonful or two of store bought pesto.

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Sesame Crusted Salmon
Quick, Fish, Sheet Pan Brooke Lewy Quick, Fish, Sheet Pan Brooke Lewy

Sesame Crusted Salmon

This feels like a 90s throwback, in the best kind of way. It’s great with teriyaki sauce (I’ll include a recipe below, but you can absolutely use store bought), and I like to serve it with sushi or fried rice and a crunchy salad with cabbage, cucumbers, carrots, and peanuts.

Salmon:

2lbs salmon, cut into 4 or 5 portions
Kosher salt
1 egg white
½ cup-ish sesame seeds (it’s pretty with a combo of white and black, but anything works)
2 tablespoons vegetable oil

Preheat oven to 425. Place your salmon on a plate and season lightly with salt. In a bowl or dish large enough to fit your pieces of salmon, lightly beat your egg white. Spread the sesame seeds out on a plate. Dip each piece of salmon in egg white, and then gently roll it in the sesame seeds until it’s evenly coated. Place back on the plate. Transfer the salmon to a baking sheet lined with parchment. Drizzle with the oil and roast for 12-14 minutes, until it feels firm to the touch (and depending on how well done you like your salmon). Note: You can crust your salmon several hours before and let it just hang out in the fridge until you’re ready to cook it.

Teriyaki Sauce:

You could absolutely use store bought teriyaki sauce or Japanese barbecue sauce, but this sauce is super easy and lasts forever in the fridge. It’s also great on roasted chicken wings.

1 cup Sake
½ cup Mirin
½ cup Soy Sauce

Combine all ingredients in a small saucepan. Bring to a simmer over medium heat and cook until syrupy, about half an hour, stirring occasionally. Store any leftover sauce in a jar in the fridge.

Sushi Rice:

1 cup sushi rice
Water
½ tsp kosher salt
1 ½ tsp sugar
1 Tbsp rice vinegar

In a medium pot, combine the rice, water (according to package directions), salt and sugar. Bring to a boil, cover, turn heat to low and cook for 20 minutes. Turn off heat, let sit for ten minutes, then drizzle rice vinegar over, stir well and serve.

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Kale and Tofu with Coconut
Sheet Pan, Vegetarian Brooke Lewy Sheet Pan, Vegetarian Brooke Lewy

Kale and Tofu with Coconut

This is one of my favorite sheet pan recipes. It’s from Heidi Swanson’s Super Natural Every Day. She’s such a pro at interesting combinations and there’s something about the soy and coconut and kale all together. It’s so good, and healthy without feeling abstemious. I’ve also made it with broccoli, cabbage, broccolini, brussels sprouts, or a mix–whatever has to get used up.

Serves 3-4

⅓ cup olive oil
1 tablespoon sesame oil
2 tablespoons soy sauce
1 bunch lacinato kale, chopped into 1-inch pieces (or broccoli, cabbage, or cauliflower)
1 block extra firm tofu (10 or 14oz blocks are both fine, use your judgement for what you need to feed your people), cut into one inch cubes
1 ½ cups unsweetened coconut flakes
Rice or farro for serving

Get your rice or farro going according to package instructions. Preheat oven to 350. Line two large sheet trays with aluminum foil or parchment paper. In a large bowl (big enough to hold the kale and tofu) combine the olive oil, sesame oil, and soy sauce. Add the kale, tofu, and coconut flakes to the bowl and using your hands toss everything gently until the kale and tofu are evenly coated with the oil and soy sauce mixture.

Divide everything between the two sheet trays and roast 15 minutes. Take a look and see if the kale is starting to look crispy at the edges and the tofu is starting to brown on the bottom. If so, pull it out. If not, give it a stir, maybe switch which tray is on the top and bottom, and bake for another five minutes or so.

To serve, divide rice or farro among bowls and top with kale and tofu mixture.

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Bacon and Squash Salad Kale Salad
Sheet Pan, Pork, Salad Brooke Lewy Sheet Pan, Pork, Salad Brooke Lewy

Bacon and Squash Salad Kale Salad

This whole meal comes together so easily, on one or two sheet pans popped into the oven. The salty bacon and sweet squash make this wintry salad (via NYT cooking) so satisfying. You can see from my picture that I often use delicata squash instead of butternut, and I swap the pecans for pumpkin seeds (we have a nut allergy in our house). I also keep the blue cheese on the side (kids). You could add more protein by adding a can of rinsed and drained chickpeas to the squash/bacon sitution (I split it all between two sheet pans to give everything crisping room) or most recently I made the salad as is and roasted chicken thighs on a second sheet tray in the same oven to serve alongside the salad, along with a baguette.

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