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Best, Easy, Quick, Fast: 6 Simple Dinner Recipes

By
Jordan Snowden
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0
A sheet pan filled with Summer Scallops and Corn. To the side sits bowls of peppers, lemon, and salt. Scallops recipe

Greetings! You’ve landed in a helpful place. This is the first in a new TABLE series featuring recipes of the best, easiest, and quickest variety. The type of recipes you turn to when you’re in a pinch, short on time, or just have one of those lazy, low-energy days.

The following simple dinner recipes are tasty and satisfying, yet don’t require much effort or fuss. They’re easy to follow. You won’t see any complicated techniques or hard-to-find ingredients. And you won’t be spending hours in the kitchen dealing with prep and clean up. Ummm… You’re welcome in advance.

Summer Veggie en Croute

A summer veggie en croute, puff pastry filled with chopped vegetables in a cast iron skillet

This simple recipe invites you to chop up two cups of your favorite garden vegetables and pop them into a puff pastry galette… resting on a creamy bed of mascarpone and seasonings. The results will make you look like a French chef, but the process couldn’t be more straightforward.

Simple Chicken Marbella

An arial view of a round white baking dish with chicken thighs, olives, prunes, and capers, and two yellow dishes with single servings of the same with gold forks

Chicken Marbella is an easy choice when you know you will be limited on time. The recipe calls for marinating the chicken overnight, but the preparation is ultra simple, and the outcome is packed full of the kind of flavors one would expect from a meal you’ve slaved over to prepare.

Easy Sausage and Feta Sheet Pan Dinner

A sheet pan dinner with sausage, red grape tomatoes, and feta cheese with a bowl of tomatoes and a plate with red onion

This Easy Sausage and Feta Sheet Pan Dinner recipe will make weeknight dinner a breeze. One pan. Simple ingredients. Easy-peasy prep. All of this pays off big time with fun, flavorful results everyone will love.

Summer Scallops and Corn Sheet Pan Supper

A sheet pan filled with Summer Scallops and Corn. To the side sits bowls of peppers, lemon, and salt. Scallops recipe

Three simple primary ingredients make, after a short time in the oven, a great one-pan supper. The natural sweetness of corn and scallops plays off of the heat of jalapeños in a beautiful way. You can make this easy recipe with friends, leaving plenty of time for happy chitchats and a glass of wine. Enjoy!

Asian Stone Fruit Chicken Bake

A sheet pan with chicken thighs, halved apricots, purple onions and baby potatoes with a stack of creamy yellow plates and gold forks. Asian Stone Fruit Chicken Bake Recipe

Swap out different stone fruits throughout the summer and fall, and let us know which you enjoy most in this easy chicken bake recipe! Simply season all the ingredients on a sheet pan, bake, and boom! This healthy meal is as visually appealing as it is delicious.

One Pan Spicy Cinnamon Chicken and Carrots

A white casserole dish sits with carrots and chicken covered with a redish glaze. To the rights sits a plate with the chicken and carrot recipe.

Inspired by the flavors of Eastern and North African cuisine, this one-pan dinner utilizes two key ingredients: cinnamon and harissa. Together, the flavors play off one another for a simple hot and spicy chicken and carrot dish ready in under an hour.

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One Pan Spicy Cinnamon Chicken and Carrots

By
Jordan Snowden
-
0
A white casserole dish sits with carrots and chicken covered with a redish glaze. To the rights sits a plate with the chicken and carrot recipe.

Inspired by the flavors of Eastern and North African cuisine, this one-pan dinner utilizes two key ingredients: cinnamon and harissa. Together, the flavors play off one another for a simple hot and spicy chicken and carrot dish ready in under an hour. Minimal prep and cleanup means you’ll spend less time in the kitchen and more time with family and friends.

What is harissa?

Harissa is a North African hot chili pepper paste that is commonly used as a condiment and seasoning. It is often used as a marinade for meat and fish, as a spread on sandwiches and wraps, and as a flavoring in soups and stews. Made from a blend of roasted chili peppers, garlic, olive oil, and spices such as coriander, cumin, and caraway, harissa’s complex and spicy flavor profile adds depth and heat to any dish.

One Pan Spicy Cinnamon Chicken and Carrots Recipe

INGREDIENTS

1 pack of skinless, boneless chicken breast halves
1 bag of whole carrots, washed and halved
2 tsp ground cinnamon
Olive oil
Trader Joe’s Traditional Tunisian Harissa
Salt and paper to taste

INSTRUCTIONS

  1. Preheat oven to 400 degrees and lightly grease sheet pan.
  2. In a bowl, toss washed and halved carrots in oil. Season with salt and pepper and coat with harissa.
  3. Arrange carrots in a single layer on half the sheet pan and bake for 15 minutes.
  4. When the carrots have 5 minutes left, brush both sides of chicken with oil. Evenly sprinkle both sides of chicken with cinnamon, salt, and pepper.
  5. Remove carrots from oven. Place chicken on empty half of sheet pan, coat top with an even layer of harissa, and return to oven. Bake for 20 minutes or until chicken’s internal temperature reaches 165 degrees.

Recipe and Story and Photography by Jordan Snowden / Styling by Star Laliberte

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Asian Stone Fruit Chicken Bake

By
Justin Matase
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0
A sheet pan with chicken thighs, halved apricots, purple onions and baby potatoes with a stack of creamy yellow plates and gold forks. Asian Stone Fruit Chicken Bake Recipe

Stone fruit season runs from May through October, with its peak falling in the late summer. Our Asian Stone Fruit Chicken Bake recipe uses apricots, but feel free to incorporate whatever stone fruit is in season near you. Pennsylvania apricots are best in July. Peaches and nectarines season runs from the end of July to the start of September. Plums are in season mid-July but are better as the month closes.

Swap out different stone fruits throughout the summer and fall, and let us know what you enjoy most in this easy chicken bake recipe! Simply season all the ingredients on a sheet pan, bake, and boom! A healthy meal as visually appealing as it is delicious.

What Classifies a Stone Fruit?

You know that hard, stone-like pit in the center of some fruit? That’s a stone fruit. Stone fruits are also characterized by their soft and fleshy exteriors, which are often brightly colored and fragrant. Some common examples include peaches, plums, apricots, and cherries. These fruits are generally sweet and juicy, and are often used in a variety of culinary creations, like jams, pies, and desserts.

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A sheet pan with chicken thighs, halved apricots, purple onions and baby potatoes with a stack of creamy yellow plates and gold forks. Asian Stone Fruit Chicken Bake Recipe

Asian Stone Fruit Chicken Bake

  • Author: Justin Matase
Print Recipe

Description

Our Asian Stone Fruit Chicken Bake recipe uses apricots, but feel free to incorporate whatever stone fruit is in season near you.

Ingredients

Scale
  • 4–5 chicken thighs
  • 5 apricots halved
  • 2 medium red onions quartered
  • 1 small bag baby potatoes (10-15)
  • 2 tbsp Momofuku Chili Crunch
  • 1 tbsp mustard seeds
  • 6 tbsp hoisin sauce
  • Salt and pepper

Instructions

  1. Preheat oven to 400 degrees.
  2. Salt and pepper front and back of chicken.
  3. Arrange ingredients on sheet pan.
  4. Season with salt and pepper and drizzle with hoisin sauce.
  5. Bake at 400 for 45 minutes.
  6. When removed from oven, add chili crunch to top of chicken thighs.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Justin Matase
Styling and Photography by Keith Recker

Big stone fruit fan? Check out these nine peach-based recipes.

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Allergen-Free Chocolate Treats

By
Jordan Snowden
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0
Allergen-Free Chocolate Treats served with berries on top of a wooden surface

Our friend Liz Fetchin at Octofree is always looking for ways to create good food that is safe for everyone. These Allergen-Free Chocolate Treats are just that: safe and delicious. Satisfy your cravings without compromising dietary needs. The below dairy-free S’mores cups and Quinoa Crunch Berry Cups are free of eight major food allergens.

S’mores Cups Recipe

EQUIPMENT

12 silicone muffin tin liners (or you can use paper liners, but the cups pop out of the silicone ones much easier)
Medium microwave-safe bowl
6 allergen-free graham crackers (I use Kinnikinnick’s S’moreables, available at Soergel’s)

INGREDIENTS

3 10-oz bags of allergen-free chocolate chips or baking chips (I use and recommend Guittard 72% baking chips from Mon Aimee Chocolat in the Strip District)
2 tbsp coconut oil
12 large soy-free marshmallows (I use Smashmallows Churro, Toasted Vanilla, and Cookie Dough flavors, all delicious!)

INSTRUCTIONS

  1. Place the silicone muffin tin liners into the slots of a muffin tin.
  2. Break or crush the graham crackers into coarse pieces and set aside.
  3. Place the chocolate and coconut oil into a medium-sized, microwave-safe bowl.
  4. Microwave in 30-second increments, stopping to stir each time, until the chocolate is completely melted.
  5. Spoon about half of the chocolate mixture into the bottoms of the muffin tin liners.
  6. Place a couple of pieces of the crushed graham crackers and one marshmallow into each muffin tin on top of the choco-late layer.
  7. Spoon the remainder of the chocolate over top of the marshmallows and graham crackers, covering them completely, then sprinkle the tops with more graham cracker pieces.
  8. Place the muffin tin in the refrigerator for at least 45 minutes to allow the candies to harden.
  9. Pop the chocolates out of their molds and enjoy, or store in an airtight container in the refrigerator for up to 1 week.

Quinoa Crunch Berry Cups Recipe

EQUIPMENT

12 silicone muffin tin liners (or you can use paper liners, but the cups pop out of the silicone ones much easier)
Medium microwave-safe bowl
Small saute pan

INGREDIENTS

1 cup raw, uncooked quinoa
3 10-ounce bags of allergen-free chocolate chips (I used and would recommend Guittard 72% baking chips from Mon Aimee Chocolat in the Strip District)
2 tbsp coconut oil
Approximately 1 cup raspberry preserves
½ cup shredded coconut, for garnish
1 cup freeze-dried strawberries or raspberries, for garnish

INSTRUCTIONS

  1. Place the silicone muffin tin liners into the slots of a muffin tin.
  2. Place the raw quinoa into a small saute pan over medium heat.
  3. Toast the quinoa, stirring often, until slightly brown and fragrant. The quinoa will make popping sounds as it cooks.
  4. Place the chocolate and coconut oil into a medium-sized, microwave-safe bowl.
  5. Microwave in 30-second increments, stopping to stir each time, until the chocolate is completely melted.
  6. Stir in the toasted quinoa until it’s distributed evenly throughout the chocolate.
  7. Spoon about half of the chocolate mixture into the bottoms of the muffin tin liners.
  8. Spoon a heaping tablespoon of raspberry preserves into each muffin tin in the center of the melted chocolate.
  9. Spoon the remainder of the chocolate over top of the preserves, covering them completely, then sprinkle the tops with shredded coconut and freeze-dried strawberries.
  10. Place the muffin tin in the refrigerator for at least 45 minutes to allow the candies to harden.
  11. Pop the chocolates out of their molds and enjoy, or store in an airtight container in the refrigerator for up to one week.

Story and Styling by Keith Recker/ Photography by Dave Bryce / Recipe by Liz Fetchin at Octofree

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Easy Bake Beans and Potatoes

By
Keith Recker
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0
An aerial shot of a sheet pan covered in green beans and potatoes.

Inspired by author and chef Melissa Clark’s wonderful book, Dinner: Changing the Game: A Cookbook, and maybe by a tiny bit of overexposure to our kitchen these last few months, we decided to chart a simple course for everyday meals this summer. Four sheet pan dinners to get us through the weekdays. Fresh ingredients. Loads of flavor. One pan. From oven to plate… simply delicious!

Start off with an easy-to-bake beans and potato recipe perfect for a hectic Monday or a casual Friday evening. Season, roast, enjoy!

We gratefully acknowledge the wonderful author and chef Melissa Clark, who set us on this flavorful Bake Beans and Potatoes path! Please order her very helpful and delicious book: Dinner: Changing the Game: A Cookbook.

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An aerial shot of a sheet pan covered in green beans and potatoes.

Easy Bake Beans and Potatoes

  • Author: Keith Recker
Print Recipe

Description

A sheet pan of beans and potatoes goes a long way.

Ingredients

Scale
  • ½ lb baby red potatoes
  • 2 tbsp cumin seeds
  • 1 tsp black mustard seeds
  • ¼ cup crushed pistachios or blanched almonds
  • 1 lb cleaned fresh green beans
  • ½ cup chopped red onion
  • 2 tbsp fresh lemon juice
  • 2 cups green peas
  • 2 tbsp fresh thyme leaves
  • 4 tbsp lemon juice

Instructions

  1. Cut ½ lb. of baby red potatoes in half. Toss in olive oil, salt and pepper. Roast on sheet pan at 350 degrees for 20 minutes.
  2. On top of stove in an iron skillet, toast 2 tbsp cumin seeds, 1 tsp black mustard seeds, and ¼ cup crushed pistachios or blanched almonds.
  3. Toss 1 lb. cleaned fresh green beans in olive oil, toasted seed-nut mixture, salt and pepper, ½ cup chopped red onion, and 2 tbsp fresh lemon juice. Add to pan with potatoes and toss well. Roast until tender, between 8 and 12 minutes.
  4. Toss 2 cups green peas (if frozen, defrost to room temp) with 2 tbsp fresh thyme leaves, 2 tbsp lemon juice, and ½ tbsp olive oil. Salt and pepper to taste. Add to pan and toss well. Roast for 5 minutes.
  5. When finished, add a little fresh lemon on top.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Story by Keith Recker
Photography and Styling by Erin Kelly
Recipes Inspired by Melissa Clark

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Poetry Lounge Gives a Second Life to Millvale’s Whisper Nest

By
Jordan Snowden
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0
A white male stands behind a bar surrounded by bottles and mixed drinks.

Whisper Nest devotees need not fear that the former Millvale bar will be transformed into something entirely new under the direction of Pittsburgh craft cocktail connoisseur Sean Enright.

In fact, when Enright opens the bar, now known as Poetry Lounge, this September, visitors can expect a very similar experience and environment.

“I don’t really want to change much of anything,” Enright explains to TABLE Magazine. “[Whisper Nest] had such a great ambiance, such a great atmosphere, and the customer base was so supportive there. We wanted to really capture what they already had.”

The Same, But Different

Enright isn’t doing any remodeling, and any changes, like decorations, will be minimal.

“We’re making some small adjustments, upping the cocktail program a little bit, adding some wine to the menu,” Enright says, “but we’re not looking for [Poetry Lounge] to be a cocktail bar. We want it to be as accessible to everyone as possible, as [Whisper Nest] was.”

The upgraded cocktail program will reflect Enright’s longstanding background and influence in the craft cocktail industry, which started in London in 1992 after graduating from the Harvard Student Agencies School of Bartending.

“One of the things I’ve always been known for is my Sazerac,” Enright says. “We will definitely have a Sazerac and will be making the best Sazerac in town.”

Also on the cocktail menu: Ramos Gin Fizz, Frozen Irish Coffee, and classics like daiquiris and caipirinhas.

Turn Up the Music

And Enright didn’t forget about Whisper Nest’s commitment to music. Musical programming will be offered regularly, with themed nights taking place each week.

Sundays, for example, will be Surfs Up Sundays, featuring everything from surf rock to reggae. (An optimal time to sip on Poetry Lounge’s Galeophobia cocktail, served in a shark mug.) Meanwhile, Wednesdays will highlight punk rock. They aim to have local bands play in those slots as well, alongside DJs. Already in the works is local surf rock band The Yeggs to perform on a Sunday.

“We just want to be a neighborhood bar that offers great cocktails, good wine,” Enright says. “We’re trying to maintain what the Whisper Nest started.”

Story by Jordan Snowden / Photography by Jeff Swenson

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9 Easy Back to School Dinner Recipes

By
Jordan Snowden
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0
Chicken Quesadillas on a green plate accompanied by guacamole, sour cream, and pico.

Give yourself a break this fall by cooking these easy back to school dinner recipes in batches. With sheet pan meals, bowls, and simple recipes you can get the whole family involved in, there are a lot of back to school recipe hacks. We get it, not everyone has hours to spend at the stove as things get busier and the days get shorter.

So, we’ve got nine recipes you can try for quick and easy weeknight dinners. Every bit helps during the seasonal mayhem, and these easy back to school recipes will be dinnertime saviors.

Easy Back to School Dinner Recipes

Fancy Fish Sticks

Don’t shy away if you’re not into fish — you can use this recipe with chicken, pork, or even tofu! These go from frozen to air-fryer or oven, so make a big batch ahead of time for an easy weeknight dinner.

Chicken Quesadillas with Guacamole and Pico de Gallo

Chicken Quesadillas on a green plate accompanied by guacamole, sour cream, and pico.

Quesadillas are easy to prepare, fun to make, and delicious, also a favorite among picky eaters for their simplicity. This makes them a great choice to get your kids in the kitchen and teach some basic cooking skills.

Chicken Caprese

This Chicken Caprese recipe from Chef Jackie Page is evidence that a recipe doesn’t need to be complicated to be delicious and look great on the plate.

Summer Squash Galette

An aerial view of summer Squash Galette sitting on a baking sheet with one slice cut out. To the right are three silver forks on a plate, with the missing piece on a plate below the forks.

As summer comes to an end, make the most of the seasonal produce you don’t know what to do with. Store-bought phyllo or puff pastry dough makes this galette an easy choice for a back-to-school dinner.

Turkey and Black Bean Burger with Sweet Potato Fries

An aerial view of a Turkey and Black Bean Burger, Sweet Potato Fries, blueberrys, and kiwi slices sitting on a light green plate against a green background.

Healthy but hardy, turkey and black bean burgers are a delicious and healthy alternative to traditional burgers, along with the side of sweet potato fries

Pan-Roasted Carrots with Tahini Sauce

Sheet Pan roasted carrots served on a black tray with Tahini sauce

Kids aren’t known for their love of vegetables. However, this take on roasted carrots just might get them to like them! A simple oven roast is one of the best quick meals with a lot of leftovers.

Mom’s Basic Chili 

An aerial view of a bowl of chili, red in color

Chili is the king of leftovers-ready meals. Make a batch, store it in the freezer, and you’re good to go for weeks. Also, make it with whichever beans you like, cannelini, northern, garbanzo…Basic doesn’t have to mean sacrificing deliciousness!

Summer Salad

An aerial shot of a colorful summer salad on a yellow plate sitting on wooden slates purple in color and surrounded by flowers and herbs. Summer Salad Recipe

A refreshing plate of greens for the whole table, proving that an easy back to school dinner doesn’t have to be unhealthy. Stock up on zucchini, cucumbers, and tomatoes and chop your way toward a fresh and healthy farm-to-table meal.

Honey Mustard Chicken with Celery Root Slaw

A plate holds a dinner of honey mustard chicken and a celery root slaw with two drinks sitting above the plate and two forks to the left.

Honey gives chicken some extra flavor and savory flair. The side of herby, delicious celery root coleslaw adds something more to the plate, and to the dinner.

Story by Jordan Snowden and Emma Riva / Photography by Laura Petrilla and Dave Bryce

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Easy Sausage and Feta Sheet Pan Dinner

By
Justin Matase
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0
A sheet pan dinner with sausage, red grape tomatoes, and feta cheese with a bowl of tomatoes and a plate with red onion

This Easy Sausage and Feta Sheet Pan Dinner recipe will make weeknight dinner a breeze. One pan. Simple, healthy ingredients. Easy-peasy prep. All of this pays off big time with fun, flavorful results that everyone will love. The Italian sausage and feta make for a Mediterranean flavor that will jazz up your table. For more weeknight dinners, check out our best weeknight dinners of 2024. 

What Type of Feta Should You Use in this Sheet Pan Dinner?

Not all feta was created equal. Allrecipes swears by Whole Foods’s 16 Ounce Feta Cheese block. It’s huge, it’s high quality, and it’s relatively affordable. If you’re making a big recipe like this one, a giant block of feta is the way to go as opposed to the normal crumbly verison you might find at the store. If you want a family farm, try LaClare Family Creamery Goat Milk Feta Cheese Chunk.

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A sheet pan dinner with sausage, red grape tomatoes, and feta cheese with a bowl of tomatoes and a plate with red onion

Easy Sausage and Feta Sheet Pan Dinner

  • Author: Justin Matase
Print Recipe

Description

Just a few simple ingredients make for a comforting sheet pan dinner.

Ingredients

Scale
  • 2 cups cherry tomatoes
  • 1/2 cup of thinly sliced red onion
  • 1 small block of Feta cheese
  • 1 package sweet Italian sausage (4–6 sausages)
  • Parsley for garnish
  • 2 tbsp dried oregano

Instructions

  1. Arrange all ingredients on sheet pan and season generously with dried oregano and drizzle with olive oil. Bake at 375 for 45 minutes.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Justin Matase
Styling and Photography by Keith Recker

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9 Healthy Snack Ideas for Kids

By
Jordan Snowden
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0

Like lunch, snacks are a vital part of getting kids up and moving and being their best selves. They provide the necessary energy and nutrients to keep kids’ brains and bodies functioning. Without snacks, kiddos may experience fatigue, lack of focus, and decreased productivity. Plus, they’ll also help to curb hunger and prevent overeating during meal times and raiding the fridge. (Teenage boys not included. Other rules apply!)

The following healthy snack ideas will power your little ones through the day with ease.

Healthy Snacks to Keep the Kids (and Parents) Happy

Peach and Corn Salsa with Tortilla Chips

A bowl of peach and corn salsa sits to the top right of the frame, with a bigger bowl of tortilla chips in the bottom center.

Who doesn’t love salsa? This kid-friendly recipe is a delicious way to get your kids in the kitchen to help. The sweet and spicy flavors of the peach and corn salsa are not only deliciously enjoyed as a snack atop tortilla chips, but are also great condiments with grilled fish, chicken, or pork.

Maple-Glazed Bacon-Wrapped Carrots

On a white plate sits a bundle of maple-glazed bacon-wrapped carrots with a maple dipping sauce to the side and a glass of beer above the plate.

Looking for a bit of smokey sweetness with a maple glaze? These Bacon-Wrapped Carrots take advantage of fresh produce and salty deliciousness. Plus it’s a way to get your kids loving vegetables early on.

Peanut Butter and Jelly Rolls

A peanut butter and jelly roll sits on a piece of butcher's paper while another one sits in the upper left hand corner.

A kid’s daydream, the PB&J sandwich gets an upgrade. Our Peanut Butter and Jelly Rolls takes layers of peanut butter, brown sugar, cinnamon and drizzles them in a sweet raspberry jam.

S’mores Empanadas

Kid-friendly, parent approved! These dessert empanadas are a super fun take on the traditional s’more but with less mess. Have your kids grab a handful of extra chocolate chips to melt and drizzle over the top after baking. You might have to forget we said less mess…

Chili-Lime Popcorn

Popcorn is one of the most accessible kid-friendly snacks. Skip store-bought flavored popcorn with artificial ingredients and whip up a batch of chili-lime popcorn at home. This is a great basic recipe to get your littles into the kitchen with you. Once you show them the simple process, they can take the lead for future snack preparations.

Savory Zucchini Muffins

Savory zucchini muffins sit in a muffin tray with a flower over top.

Simple to make and easily adaptable for vegans, Savory Zucchini Muffins are a great school hand-held treat. Plus, you’ll get to make use of all those zucchinis from their peak season.

Easy Fruit Dip

Berries and pineapple on a white plate with a bowl of creamy white fruit dip, and a little gold spoon with some of the dip on a plate

Ditch the added sugar from marshmallow fluff, and incorporate some local honey for sweetness in this easy fruit drip recipe. Add cubes of pound cake, pretzels, or graham crackers to a variety of your kiddo’s favorite berries and fruits to create a tasty fruit board.

Snackle Box

A box to snackle gives kids just what they need to tackle the day. The options are endless, so use your imagination and pantry. Presenting mundane snacks like carrots and grapes in this way can reinvigorate joy in the little things.

Smoked Carrot Dip with Pretzels

This roasted carrot dip is a great make-ahead treat that is perfect as an after school snack for kids. Once they get the hang of this recipe, have them make a batch for you. Smoky and delicious. Kids will enjoy making this. You will enjoy eating it with them.

Story by Jordan Snowden

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Summer Veggie en Croute

By
Keith Recker
-
0
A summer veggie en croute, puff pastry filled with chopped vegetables in a cast iron skillet

Summer Veggie en Croute will surely become a seasonal go-to. Summer veggies are versatile ingredients. Thank heavens for that: during the weeks of peak harvest, we need to change up what we do with them. This simple recipe invites you to chop up two cups of your favorite garden vegetables and pop them into a puff pastry galette… resting on a creamy bed of mascarpone and seasonings. The results will make you look like a French chef, but the process couldn’t be easier.

Summer Veggie en Croute Recipe

INGREDIENTS 
1 sheet puff pastry
1/4 cup olive oil divided
1/2 cup mascarpone
2 cloves garlic, grated on a microplane
2 cups chopped fresh veggies (a mix of zucchini, summer squash, bell peppers, corn)
1/2 tsp Ground cumin
1/2 tsp black pepper
1/2 tsp salt
INSTRUCTIONS
  1. Preheat oven to 350.
  2. Grease a 9” cast iron skillet with olive oil. Place puff pastry in the middle. Press gently with fingers to spread the dough out a bit.
  3. Mix mascarpone, garlic, and all but a teaspoon of the olive oil. Spread it around in a circle in the middle of the pastry, leaving the corners clear.
  4. Mix chopped veggies and spices and place over the mascarpone.
  5. Fold the corners of the pastry into the middle of the pan. Press the tips together. Place in oven for 20-30 minutes until the pastry is golden brown. Eat immediately.
Recipe by Keith Recker / Styling by Star Laliberte and Jordan Snowden / Photography by Star Laliberte
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