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.
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
|Product dimensions:||7.60(w) x 8.90(h) x 0.70(d)|
About the Author
Kate McMillan is chef and owner of an eponymous catering company and is an instructor at Tante Marie’s Cooking School in San Francisco. Kate has worked as an event planner for Vogue and Glamour magazines. She lives in the San Francisco Bay Area with her husband and three young daughters. She has written 10 cookbooks for Williams-Sonoma, including five titles in the “What’s for Dinner” series and several in the “Of the Day” series.
Read an 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
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.