GREENS AND EGGS AND HAM |
Olive oil cooking spray
1 (7-ounce) boneless ham steak,
cut into ½-inch cubes
4 to 5 cups packed chopped kale
1 tablespoon extra-virgin olive oil
Kosher salt
8 to 12 large eggs
½ cup (about 2 ounces) crumbled feta cheese
Freshly ground black pepper
Crusty bread, for serving
Preheat the oven to 375 F with a rack in
the center position. Line a sheet pan with
aluminum foil and mist the foil with
cooking spray. Spread out the ham cubes
on the prepared pan and bake, using
a spatula to mix and turn the ham
occasionally, until lightly browned,
10 to 12 minutes. Transfer the ham to
a plate with a spatula or slotted spoon.
Do not wipe up any grease from the bottom
of the pan.
Place the kale on the sheet pan, drizzle with the
olive oil, sprinkle with ½ teaspoon salt and toss to
coat. Spread out the kale in an even layer. Bake for
5 minutes. Remove the pan from the oven but leave
the oven on.
Use a wooden spoon to make 8 to 12 evenly spaced
divots in the kale to accommodate the eggs. Crack an
egg into each divot. Sprinkle the feta, the reserved
ham cubes and some salt and pepper on top. Return
the pan to the oven. Bake the eggs until the whites
are set but the yolks are still runny, 10 to 15 minutes.
Enjoy greens and eggs and ham immediately, with
some crusty bread to soak up the warm, runny yolks.
Makes 4 to 6 servings.
Recipes and photos reprinted with permission from Sheet Pan
Suppers: 120 Recipes for Simple, Surprising, Hands-O; Meals
Straight from the Oven, by Molly Gilbert ( Workman, 2014).
TOMATOES
2 pints ( 4 cups) cherry tomatoes, halved
3 garlic cloves, skins on
¼ cup extra-virgin olive oil
Pinch of ;ne sea salt
Pinch of dried oregano
MEATBALLS
1 small yellow onion, peeled
1½ pounds ground turkey (dark meat is best)
1 cup grated Parmesan cheese
5½ cups (about 1 pound) roughly chopped mixed
mushrooms; (cremini, shiitake and king trumpet)
½ cup extra-virgin olive oil, divided
Kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves, plus extra for garnish
BAKED TURKEY MEATBALLS AND SLOW;ROASTED TOMATOES ~
CRISPY MUSHROOM AND BURRATA* CROSTINI |
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Place the kale on the sheet pan, drizzle with the
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ham cubes and some salt and pepper on top. Return
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Enjoy greens and eggs and ham immediately, with
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10 to 12 minutes. Transfer the ham to
¼ cup Italian-style breadcrumbs
½ teaspoon herbes de Provence
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground mustard (such as Colman’s)
2 tablespoons extra-virgin olive oil,
plus extra for serving
2 tablespoons chopped fresh basil leaves,
plus extra for serving
Ricotta cheese, for serving
1 baguette, cut on a diagonal into
¼- to ½-inch-thick slices
1 garlic clove, cut in half
2 balls ( 8 ounces each) burrata cheese
(*Mozzarella cheese can be substituted for burrata)
Prepare the tomatoes: Preheat the oven to 300 F with racks in the upper and lower thirds. Line 2 sheet pans with
aluminum foil or parchment paper. On one of the pans, arrange the tomatoes in a single layer with the garlic cloves.
Evenly drizzle everything with the olive oil and sprinkle with the sea salt and oregano. Toss to coat, then turn the tomatoes cut side up. Bake the tomatoes on the lower rack, rotating the pan halfway through, until they are puckered,
crinkly and sweet, 30 minutes to 1 hour (the longer the tomatoes roast at a low temperature, the sweeter they’ll get).
Prepare the meatballs: Use the large holes of a box grater to grate the onion into a large bowl. Add the turkey and
other ingredients, except the ricotta, and use your hands to gently mix everything together until combined. Do not
over-squish the meat.
Divide and shape the meat mixture into 24 golf-ball-size balls (a cookie scoop is a great tool for this), and place
them on the other sheet pan, leaving just a bit of space between the meatballs. Once the tomatoes have been
cooking for at least 30 minutes, turn up the oven to 375 F. Slide the meatballs into the oven on the upper rack,
above the pan of tomatoes. Bake everything until the tomatoes are puckered and sizzling, about 15 minutes.
Remove the tomatoes from the oven and set them aside. (Either discard the garlic cloves or peel them for serving
with the tomatoes.) Flip the meatballs, rotate the pan and continue to bake until they are no longer raw inside
(check one with a knife), an additional 20 to 25 minutes.
Serve the meatballs warm, on a bed of the tomatoes, with dollops of ricotta on top. Drizzle with extra-virgin olive
oil and garnish with extra basil, as much as you like. Makes 4 servings.
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Preheat the oven to 450 F with racks in the upper and lower thirds. Place the mushrooms on a sheet pan and drizzle
with ¼ cup of the olive oil. Sprinkle with ½ teaspoon of salt, and the pepper and thyme leaves, and toss to coat.
Spread the mushrooms in a single layer and roast on the upper rack for 15 minutes while you prepare the baguette.
Arrange the baguette slices on another sheet pan, brush the tops with the remaining ¼ cup olive oil and sprinkle
with a pinch of salt. After the mushrooms have cooked for 15 minutes, lower the oven to 400 F and slide the pan
with the baguette slices onto the lower rack. Roast, ;ipping the baguette slices halfway through, until the bread is
golden and the mushrooms are browned and crisp, an additional 10 minutes. Remove both pans from the oven.
While the bread slices are still hot, rub the cut sides with the garlic. Cut the balls of cheese in half. Use a butter knife or
spoon to portion out the cheese and spread a liberal amount on each slice of baguette. Spoon the mushrooms on top,
and ;nish with an extra sprinkling of fresh thyme leaves. Serve warm or at room temperature. Makes 25 to 30 crostini.
