Good morning and happy Saturday!
Yesterday I wrote out our April calendar for my family. It’s written on a large white board in our kitchen and has birthday parties, appointments, extra curriculars, special school events, and everything in between. When I stepped back and looked at the packed calendar, I think I shed a single tear. So. Many. Things.
As I’m counting how many evenings we will be at the baseball diamond, I realized my cooking this month is going to rely on quick, easy meals that I can get on the table and cleaned up in no time flat! Sheet pan meals, fresh pasta dishes, salad entrees—just some of the ideas that started rolling through my mind. Then, I started thinking about all the great New to BEAN products that I can combine with the beautiful, seasonal produce that is making its way into the store. So many quick and easy killer combos to get us through this busy month!
Sheet Pan Meals
Sheet pan meals are perfect for quick cooking and clean up! I focus on using proteins and veggies that don’t need a ton of time to cook. If using potatoes, which can take a bit of time to roast in the oven, slice ¼-inch thick to help speed up the cooking process. On days that I’m extra pinched on time, I’ve prepared sheet pan meals the day before, wrapped them up, and put them in the fridge to use the next day. It’s nice to walk through the door, preheat the oven, and pop a homecooked meal into the oven that will be ready in 10-20 minutes.
Shrimp and Asparagus with Green Goddess Dressing
I love having Cox Seafood Wild-Caught Shrimp in the store! Shrimp are a healthy protein, extremely versatile, and cook up super quick! This sheet pan meal is ready in 10 minutes. Try serving it alongside with one of the new Risottos from Lundberg to create a complete meal in a matter of no time.
Sheet Pan Salmon with Asparagus and Crispy Potatoes
Broiling salmon in the oven is just about as quick and simple as you can get! Now, add some asparagus and thinly sliced potatoes and you have yourself a meal!
The broiler creates crispy and slightly charred veggies and a lovely golden crust on the salmon. Make sure your oven rack is about 6 inches below the broiler. Any closer and the food tends to burn before it is cooked on the inside.
• ¼ cup freshly squeezed lemon juice
• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, minced
• 2 tablespoons coarsely chopped fresh parsley leaves
• 1-pound medium red potatoes, cut into ¼-inch thick slices
• 1 bunch asparagus, trimmed
• 1 tablespoon avocado oil
• 4 (6-ounce) skin-on salmon fillets
• ½ teaspoon salt
• Freshly ground black pepper
Place the lemon juice, extra virgin olive oil, garlic and parsley in a shallow container large enough to hold all the pieces of salmon in a single layer and whisk to combine. Place the salmon in the marinade skin-side up. Cover and refrigerate for 10 minutes.
Arrange oven rack 6 inches below the broiler, then set the oven to broil.
Line a rimmed baking sheet with parchment paper. Place the potatoes and asparagus on the baking sheet and drizzle with the avocado oil and sprinkle with salt. Arrange in a single layer around the edges of the baking sheet. Remove salmon from the marinade and place on the center of the baking sheet skin-side down. Season with salt and pepper.
Broil until the salmon is cooked through, 6-8 minutes or until the internal temperature of the thickest part of the salmon reaches 120°F for medium-rare or 135°F for well done.
Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth