Sheet Pan: Delicious Recipes for Hands-Off Meals [Hardcover]

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 & eggsKate 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.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
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