Sheet Pan Chicken-Feta Meatballs

I have a couple wonderful meatball recipes to share. We ate these tender, flavor-packed meatballs with warm marinara sauce, garlic bread, and green salad. It was a fabulous weeknight meal.

This recipe was adapted from The New York Times, contributed by Yasmin Fahr. I doubled the recipe. I also used store-bought marinara, Rao’s, as a shortcut. I served everyone a shallow bowl lined with warm sauce so that the meatballs could be placed on top. Perfect.

The original recipe also suggests serving the meatballs with roasted vegetables such as asparagus or broccoli (which could be cooked in the same oven), over salad, or in a brothy soup.

Yield: about 6 servings

• 1 1/2 cups finely crumbled feta, divided
• 1/2 packed cup fresh mint leaves, finely chopped, divided
• 1/2 cup old-fashioned rolled oats
• 2 T plain thick yogurt (such as labneh or Greek or Icelandic yogurt)
• 2 tsp dried oregano
• 1 tsp red-pepper flakes
• kosher salt (I used Diamond Crystal)
• 2 pounds ground chicken or ground turkey (preferably dark meat)
• 1/4 cup (4 T) extra-virgin olive oil
• 1 to 2 lemons, halved
• marinara sauce and garlic bread, for serving, optional

1. Heat the oven to 425 degrees. (I set my oven to convection roast.)
2. In a large bowl, mix 1 cup feta with half the chopped mint, plus the oats, yogurt, oregano, red-pepper flakes and 2 teaspoons salt, breaking up any lingering feta chunks with your hands.
3. Add the ground chicken, gently combining until it’s lightly speckled with green dots.
4. Use a cookie scoop to ration the mixture into 36 to 40 scoops 1- to 1 1/4-inch each.
5. Drizzle the oil on 2 sheet pans and use your hands to spread it around.
6. Use your oiled palms to shape the scoops into firm but not compact balls; lightly roll them in the oil on the sheet pan when shaping to coat them and prevent them from sticking.
7. Once the meatballs have all been rolled out, spread them out evenly on and between the sheet pans.
8. Cook meatballs until the bottoms are browned and the centers are no longer pink, 15 to 18 minutes. The internal temperature should reach 165 degrees.
9. Squeeze half of the lemon over each pan, then use a wooden spoon to move the meatballs around, turning the browned side up, and scraping up any browned bits on the pan.
10. Transfer to a bowl or leave in the pan and top with the remaining feta and mint.
11. Cut the remaining lemon into quarters and serve at the table for squeezing on top, as desired.

Roasted Cauliflower Shawarma with Tahini Sauce

This is an amazing vegetarian version of one of my favorite dishes. It was absolutely packed with flavor. I served it with Turkish bulgur and vegetable pilaf on the side- perfect.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I modified the method and proportions. I roasted one large red onion but would consider using two next time.

We ate the filling served on warm mini naan. As it was completely overstuffed, we had to use utensils to eat it. The filling could also be stuffed in a pita or served on a larger flatbread.

Yield: 4 servings

For the Filling:

• 1/2 cup (8 T) extra-virgin olive oil, plus more as needed
• 2 1/2 tsp ground cumin
• 2 1/2 tsp sweet paprika
• 1 1/2 tsp fine sea salt, plus more as needed
• 2 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground cayenne pepper
• 2 large heads cauliflower (about 2 1/2 pounds each), trimmed and cut into bite-size florets
• 1 or 2 large red onions, cut into 1/4-inch wedges

For the Tahini Sauce:

• 2 T fresh lemon juice, plus more to taste (I used Meyer lemon juice)
• 1/2 tsp Aleppo pepper or 2 tsp harissa paste or other hot sauce, plus more to taste
• 2 fat garlic cloves, finely grated, passed through a press or minced
• 1/2 tsp Diamond Crystal kosher salt or fine sea salt
• 2/3 cup tahini
• 2/3 cup ice water, plus more as needed

For Serving:

• warm naan, pita, or other flatbread
• 1/4 cup coarsely chopped parsley, or more to taste
• chopped tomato, cucumber and olives (I omitted the olives)
• bulgur and vegetable pilaf, optional

1. Arrange racks in the upper and lower thirds of your oven. Heat oven to 425 degrees. (I set my oven to convection roast.)
2. Line two rimmed sheet pans with parchment paper.
3. Prepare the cauliflower: In a large bowl, whisk together olive oil, cumin, paprika, salt, coriander, turmeric, black pepper and cayenne. Add cauliflower and onion, and toss until well coated.
4. Divide the mixture and spread in a single layer on the prepared sheet pans.
5. Roast vegetables until they are golden brown, slightly crisp and tender, 30 to 40 minutes, stirring once or twice, and rotating the pans halfway through the roasting time. If the vegetables look dry as they roast, drizzle with a little more olive oil. (I roasted the vegetables for 35 minutes on convection.)
6. As the vegetables cook, prepare the tahini sauce: Whisk together lemon juice, Aleppo pepper or harissa, garlic and salt in a small bowl, and let sit for a minute or two to mellow the garlic.
7. Whisk in tahini.
8. Whisk in ice water, 1 tablespoon at a time, until the sauce is smooth and thin enough to drizzle. You may not need all of the water or you may need to add a little more: Tahini brands vary a lot.
9. Taste and adjust seasoning, adding more Aleppo pepper or harissa, lemon juice and salt if you like. The sauce should taste zippy and creamy.
10. Warm the flatbread by placing them directly on the bottom oven rack during the last 5 minutes as the vegetables roast. (Or you can warm the bread on another baking pan.)
11. Scatter parsley on top of the roasted vegetables and serve with warm naan or pita, tahini sauce, chopped tomato, cucumber and olives, as desired.

Brussels & Broccoli Agrodolce with Cranberries & Chilies

This is a simple and elegant vegetable side dish that I served as part of our Thanksgiving feast this year. It was easy to prepare while the turkey was resting after being removed from the oven. The dried cranberries and fresh chilies added contrasting color and flavor. Nice.

This recipe was adapted from Food and Wine, contributed by Ann Taylor Pittman. I substituted Shishito chilies for Fresno. I also modified the method. I wish that I had doubled the recipe! Next time. 🙂

Yield: Serves 6 as a side dish

• 1 pound fresh Brussels sprouts (about 3 cups), halved lengthwise 
• 6 cups fresh broccoli florets (about 14 ounces) 
• 5 T avocado oil or canola oil, divided 
• 1 1/4 tsp kosher salt, divided 
• 1/2 tsp freshly ground black pepper 
• 1/4 cup thinly sliced shallot 
• 4 Shishito chiles or 1 medium-size fresh red Fresno chile (about 1/2 ounce), thinly sliced 
• 1 tsp coriander seeds, crushed 
• 1/2 cup red wine vinegar 
• 4 T (1/4 cup) honey 
• 1 dried bay leaf 
• 1/4 cup sweetened dried cranberries

1. Place a rimmed sheet pan in the oven. Preheat oven to 425 on convection or to 450°F. Leave baking sheet in oven as it preheats. (I set my oven to convection roast.) 
2. Place Brussels sprouts and broccoli in a large bowl; drizzle with 4 tablespoons of oil, and sprinkle with 1 teaspoon salt and black pepper. Toss well to coat.
3. Carefully remove hot baking sheet from oven.
4. Add Brussels sprout mixture to baking sheet; spread in an even layer.
5. Roast in preheated oven until vegetables are tender and browned and broccoli tops are frizzled and almost burned, 15 to 18 minutes. 
6. Meanwhile, heat remaining 1 tablespoon oil in a small saucepan over medium. Add shallot, Fresno chile, and coriander; cook, stirring occasionally, until shallot starts to soften, about 3 minutes.
7. Stir in vinegar, honey, bay leaf, and remaining 1/4 teaspoon salt. Bring to a boil over medium.
8. Reduce heat to medium-low, and simmer, stirring occasionally, until slightly syrupy, 6 to 8 minutes.
9. Stir in cranberries; cook, stirring occasionally, until cranberries have plumped slightly, about 2 minutes. Remove from heat. Discard bay leaf. 
10. Place roasted vegetables in a large bowl; add cranberry mixture, and toss to coat. Serve warm or at room temperature.  

Roasted Lemon Chicken over Garlicky Greens & Rice with Cucumber-Yogurt Sauce

This full-flavored weeknight dish was healthy and delicious. The yogurt sauce was an essential element for my family. Any combination of greens could be used in this dish- I used the ingredients that had just arrived in my CSA box. 🙂

This recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated sautéed collard greens, bok choy, and leeks. I served the chicken and greens over brown Basmati rice drizzled with pan juices. We also had warm naan on the side. Great.

Yield: Serves 4 to 6

For the Chicken:

• 2 1/4 to 2 1/2 pounds boneless, skinless chicken thighs (I used 7 thighs)
• coarse salt and freshly ground black pepper
• 4 large garlic cloves, finely grated, minced or passed through a press
• 1 T finely chopped fresh thyme and/or oregano leaves (I used 1/2 T each) (can substitute 1 teaspoon dried thyme or oregano)
• large pinch of red-pepper flakes
• 3 T extra-virgin olive oil
• 1 lemon, cut lengthwise into 8 thin wedges

For the Garlicky Greens:

• 3 T extra-virgin olive oil
• 1 bunch of collard greens, ribs removed, halved lengthwise
• 2 baby bok choy
• 1-2 leeks (I used 1 1/2 large leeks), sliced into 1/4-inch half moons and soaked
• 5 large garlic cloves, thinly sliced
• coarse salt and freshly ground black pepper
• large pinch of red pepper flakes, or to taste
• 1 T sherry vinegar

For the Cucumber-Yogurt Sauce:

• 1/2 cup plain Greek or other strained, thick yogurt (or substitute labneh or sour cream) (I used 2% Greek yogurt)
• 1/2 cup coarsely grated seedless cucumber, such as Persian or hothouse cucumbers
• 1 large garlic clove, finely grated, minced or passed through a press

To Serve:

• 2 tablespoons chopped fresh mint, parsley, and/or cilantro, for garnish
• brown Basmati rice, for serving
• warm flatbread, such as naan, for serving, optional

To Prep & Roast the Chicken:

1. Heat oven to 425 degrees. (I set my oven to convection roast.)
2. Pat the chicken dry with paper towels and season generously with the salt and pepper.
3. In a large bowl, combine 4 of the grated garlic cloves, thyme and/or oregano, red-pepper flakes, and olive oil.
4. Add chicken and lemon wedges, and toss until well coated. (If you want to work ahead, you can refrigerate the chicken for up to 12 hours before roasting.) (I marinated the chicken in the refrigerator for 6 hours prior to cooking.)
5. To Prep the Greens: Cut the ribbed collards into 1/4-inch ribbons. Slice ribbons in half; set aside. Cut the leafy portion of the bok choy into 1/2-inch ribbons. Rinse and dry the collards and leafy bok choy. Cut the bok choy stems into 1/8-inch pieces, cutting larger pieces in half to make relatively equal-sized pieces. Soak separately from the leafy greens to clean; rinse, dry, and set aside.
6. Arrange chicken and lemons on a parchment paper-lined, rimmed sheet pan in a single layer.
7. Roast until chicken is cooked through, 20 to 25 minutes in a convection oven, or up to 27 to 35 minutes in a standard oven. The internal temperature should be 165 degrees on an instant read thermometer.
8. After placing the chicken in the oven, cook the rice, the greens, and make the sauce. (see below)

To Cook the Garlicky Greens:

1. In a large skillet, heat the olive oil over medium to medium-high. Add the soaked and strained leeks, sliced garlic, and chopped bok choy stems. Season with salt, pepper, and red pepper flakes and cook until beginning to soften, about 5 minutes.
2. Add the washed leafy greens, 1 to 2 handfuls at a time, and stir until wilted. Continue until all of the greens have been added to the pan. Cook until tender, 3 to 5 minutes.
3. Season with the sherry vinegar as well as salt and pepper, to taste.

To Make the Cucumber-Yogurt Sauce:

1. Stir together yogurt, grated cucumber and clove of minced garlic in a small bowl.
2. Season to taste with salt and pepper. Cover and keep in refrigerator until ready to serve.

To Serve:

1. Layer the sautéed greens over the rice on a platter or other serving dish.
2. Top with the roasted chicken. Squeeze roasted lemon wedges all over chicken, and sprinkle with mint/parsley/cilantro and more red-pepper flakes, if desired.
3. Drizzle some of the accumulated pan juices over the top of everything.
4. Serve chicken accompanied by cucumber-yogurt sauce and warm flatbread.

Sheet-Pan Potato Gnocchi with Tomatoes, Arugula, & Basil

One more summer sheet-pan dinner! 🙂

I recently made a delicious skillet gnocchi dish developed by Ali Slagle for The New York Times which was very reminiscent of this dish. Apparently, Ali Slagle inspired Sarah Jampel to create this version for Bon Appétit.

I loved that this variation incorporated arugula- one of my favorites- and coated it with a dressing made with roasted garlic. It was a quick, easy, and tasty summer meal. Great.

Yield: Serves 4

• 1/2 large red onion, cut into 1/2-inch thick wedges (I cut it into 8 wedges)
• 2 to 4 large garlic cloves, unpeeled
• 4 cups (2 pints) cherry or grape tomatoes
• 1 17.6-oz. package shelf-stable or refrigerated potato gnocchi (I used Trader Joe’s)
• 4 T extra-virgin olive oil, divided, plus more for drizzling, if desired
• 1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt, divided, plus more
• freshly ground black pepper
• 1 T freshly squeezed lemon juice
• 2 to 3 cups baby arugula (I used 3 cups of my CSA arugula)
• 1 cup basil leaves, large leaves torn
• 2 oz Parmesan, shaved (I used Parmigiano-Reggiano)

1. Place a rack in middle of oven; preheat to 425°. (I set my oven to convection roast.)
2. Line a rimmed sheet pan with parchment paper.
3. Toss onion, garlic, tomatoes, gnocchi, 3 tablespoons of olive oil, and 1 1/4 tsp Diamond Crystal or 3/4 tsp Morton kosher salt on a rimmed baking sheet to coat. Season generously with pepper and toss again to combine.
4. Roast, stirring once or twice, until gnocchi are golden and starting to crisp, most of the tomatoes have burst, and onion is golden, 25–30 minutes.
5. Remove garlic from baking sheet, peel, and place in a small bowl. Mash with 1/4 tsp salt (garlic should be quite soft). (I used 4 cloves of garlic.)
6. Whisk in lemon juice and remaining 1 tablespoon of oil into the mashed garlic. Season dressing with pepper and more salt, if needed.
7. Add arugula, basil, and Parmesan to baking sheet and drizzle dressing over; toss to combine.
8. Divide among plates and drizzle with a little more oil, if desired.

Sheet-Pan Chicken Thighs with Caramelized Zucchini & Basil

This healthy and delicious summer meal was quick to prepare- a great combination. The recipe caught my eye after receiving some beautiful zucchini from a neighbor. Perfect.

I was also able to use my new Japanese mortar and pestle to crack the coriander seeds. Exciting! 😉 The recipe was adapted from The New York Times, contributed by Melissa Clark. I used boneless, skinless chicken thighs, modified the roasting time and method, and served the dish over brown Basmati rice to absorb all of the wonderful pan juices.

Yield: Serves 4 to 6

• 2 to 2 1/2 pounds boneless, skinless chicken thighs (I used 8 thighs)
•  coarse salt and freshly ground black pepper
• 2 large zucchini (about 1 1/2 pounds), sliced into 1-inch rounds
• 3 large or 5 medium garlic cloves, finely grated, passed through a press or minced
• 2 tsp dried mint or oregano
• 1 tsp coriander seeds, cracked with a mortar and pestle or the flat side of a chef’s knife
• 1/4 tsp red-pepper flakes, plus more for serving
• 3 T extra-virgin olive oil, plus more as needed
• freshly squeezed lemon juice from half of a lemon, plus lemon wedges, for serving, as desired
• 1/2 cup torn or chiffonade fresh basil leaves, for serving
• 1 cup brown Basmati rice
• 2 cups chicken stock

1. Heat oven to 425 degrees. (I set my oven to convection roast with a racks positioned in the center and top third of the oven.
2. Meanwhile, prepare the rice. Bring the chicken stock to a boil and add the rice. Cover, reduce temperature to low and cook for 30 minutes or until cooked.
3. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper.
4. Place zucchini on a parchment paper-lined, rimmed sheet pan, and season with a little more salt and pepper.
5. In a small bowl, combine garlic, mint or oregano, coriander and red-pepper flakes. Whisk in oil.
6. Add chicken to the pan with the zucchini pieces and pour garlic mixture over all, tossing until well coated.
7. Spread chicken and zucchini in a single layer, and roast until chicken for 10 to 12 minutes. (I placed the chicken “skin side down.”)
8. Remove pan from the oven and flip chicken over (to “skin side up”).
9. Continue to cook until the chicken is cooked through and zucchini is browned and caramelized, about 10 to 12 minutes more, or until the chicken reaches an internal temperature of 165 degrees on an instant read thermometer.
10. Remove the pan from the oven and squeeze the juice from half of a lemon over the chicken and zucchini.
11. To serve, fill a rimmed platter with the rice. Top with the chicken and zucchini followed by a drizzle of pan juices over the top.
12. Garnish with basil and serve with more lemon wedges and red-pepper flakes on the side, as desired.

Roasted Chicken Thighs with Cauliflower & Cilantro-Yogurt Sauce

This is another quick and easy weeknight dinner. I love sheet pan meals! The yogurt sauce was absolutely essential- we all gobbled it up dolloped over both the cauliflower and the chicken. The spice blend, especially the smoked paprika, gave the chicken a great depth of flavor. Nice.

This recipe was adapted from The New York Times, contributed by Yossy Arefi. I used boneless, skinless chicken thighs and modified the proportions as well as the marinating and cooking times. I served it with roasted potatoes (made simultaneously in the same oven) and crusty sourdough bread.

Yield: Serves 4 to 6

For the Roasted Chicken Thighs & Cauliflower:

• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon Aleppo pepper flakes
• 1/4 teaspoon red-pepper flakes
• 3 1/2 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 10 boneless, skinless, chicken thighs (about 2 1/2 pounds) or 6 bone-in, skin-on chicken thighs (about 3 pounds)
• 1 small head cauliflower (about 1 1/2 pounds), cut into 2-inch florets (about 5 cups)
• 3 shallots, quartered lengthwise (about 1 heaping cup)

For the Herbed Yogurt Sauce:

• 10 oz (about 1 1/4 cups) Greek yogurt
• 1 tablespoon chopped fresh flat leaf parsley or mint
• 3 tablespoons chopped fresh cilantro, plus more for garnish
• 2 tablespoons lemon juice, plus more for serving (I used Meyer lemon juice)
• 1 garlic clove, finely grated (I used a garlic press)

1. In a large bowl, whisk together the coriander, paprika, Aleppo pepper, and red pepper flakes with 1 1/2 tablespoons oil and a big pinch of salt and pepper.
2. Pat the chicken dry and trim excess fat.
3. Add the chicken to the bowl and toss to coat in the oil and spices. Cover and marinate in the refrigerator at least 30 minutes and up to overnight. (I marinated the chicken for 2 hours.)
4. Heat oven to 425 degrees and set a rack in the center. (I set my oven to convection roast.)
5. Arrange the chicken, “skin-side up”, on a large parchment paper-lined baking sheet.
6. Add the cauliflower, shallots, remaining 2 tablespoons oil, and a sprinkle of salt and pepper to the bowl with the residual marinade. Toss to coat, then arrange the vegetables in a single layer surrounding the chicken.
7. Bake until the chicken is deep golden brown and cooked through and the cauliflower is browned, tossing the vegetables once or twice, about 20 to 25 minutes for boneless and up to 40 minutes for bone-in. The internal temperature should read 165 degrees on instant read thermometer. (If the chicken is done before the cauliflower, transfer the thighs to a plate, cover, and continue cooking the cauliflower until golden brown.)
8. While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt, parsley or mint, cilantro, lemon juice and grated garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving. (I made the sauce after making the chicken marinade and let it sit in the refrigerator during the marinating time as well.)
9. Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice.
10. Serve with yogurt sauce on the side, sprinkled with fresh cilantro, if desired.