With a single sheet pan you can prepare an entire meal of roasted fish and vegetables! Pam discusses the types of fish to use and how to roast the fish alongside fingerling potatoes and green vegetables such as green beans, spinach and asparagus. She provides lots of ideas for drizzles and simple sauces to go with the fish and vegetables, turning them into elegant meals that can be doubled to feed up to eight appreciative guests!
Good-for-you tots? Oh, yes we did. Aside from packing in some of our very favorite greenery, these tots are naturally gluten-free and vegan, AND they're baked instead of fried. You're only four ingredients away from a flavor-filled veggie paradise.
Unsure of how to make your own hummus? Alana demystifies the process, sharing her preferred method of cooking chickpeas in the oven before combining everything in the food processor. Finish by making crispy pita chips, perfect for dipping in hummus!
Spaghetti squash is the OG veggie noodle. This oblong winter squash has seeds and pulp in the middle, kind of like a pumpkin. When you cook it, the inside separates from the rind in spaghetti-like strings. Hence the name.
Behold: The boneless, skinless chicken breast. A completely blank canvas that's at your service to add lean, affordable protein to any meal. An ideal weeknight go-to. But, as perennially popular as chicken breasts are, cooking them perfectly is still a challenge. But not any longer. Tonight's the night you make the perfect baked chicken breast: moist, juicy and ready to blow your mind.