This recipe and giveaway are brought to you by Workman Publishing and Sheet Pan Suppers Meatless. All thoughts and opinions are my own.
I’m always on the look out for more meatless (or less-meat!) meals for my family, in an effort to be more healthy AND more frugal when it comes to the family dinner. Believe me, feeding a family of 6, in a house full of teens and tweens, is exhausting.
I was thrilled to receive a copy of the brand new Sheet Pan Suppers Meatless by Raquel Pelzel and couldn’t wait to try a recipe or two this past week with my family.
I bookmarked several recipes (they all look SO tasty!) and settled on trying this recipe for orzo with pan-roasted tomatoes, lemon and mozzarella first. I’m excited to be able to share the recipe with you (be sure to scroll down below the recipe to enter the giveaway, too!).
Excerpted from Sheet Pan Suppers Meatless by Raquel Pelzel (Workman Publishing). Copyright © 2017.
- 1 lb cherry tomatoes, halved
- 1 medium-size lemon, thinly sliced into rounds, seeds removed
- 3 garlic cloves, very thinly sliced
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper flakes
- 1/3 cup extra-virgin olive oil
- 1/3 cup dry vermouth or dry white wine
- 1 box (16 oz) orzo pasta
- 3 3/4 cups boiling water
- 1/4 cup fresh basil leaves, stacked, rolled, and thinly sliced crosswise into ribbons
- 6 oz fresh mozzarella cheese, roughly torn by hand
- 1/4 cup finely grated Parmesan cheese (freshly grated)
- Adjust an oven rack to the middle position, place a sheet pan on the rack, and preheat the oven to 400° F.
- Place the tomatoes, lemon, garlic, 1 tsp salt, pepper, crushed red pepper flakes, and the olive oil in a medium-size bowl and toss to combine. Carefully turn the tomato mixture onto the heated sheet pan, spread it in an even layer, and and for 10 minutes.
- Remove the sheet pan from the oven and stir the vermouth into the tomato mixture. With a silicone spatula, press down on the tomatoes and lemon slices to extract their juices. Stir in the orzo.
- Pull the oven rack out partway and set the sheet pan on it. Carefully pour the boiling water into the orzo, stirring to combine and distribute evenly. Wearing oven mitts, cover the sheet pan with aluminum foil, crimping it tightly around the edges to seal. Bake the pasta for 15 minutes.
- Uncover the pan, add the remaining 1 tsp salt, stir the orzo, and cook, uncovered, to allow the juices to thicken and any partially cooked pasta from the top layer to absorb more liquid, 5 minutes more.
- Preheat the broiler to high. Stir most of the basil into the pasta, then scatter the mozzarella cheese over the top. Sprinkle the Parmesan cheese over the mozzarella and broil until the cheese is melted and golden, 3 to 5 minutes (watch the cheese closely, as broiler intensities vary!). Remove from the oven and let stand for a few minutes. Sprinkle the remaining basil over the top just before serving.
ABOUT SHEET PAN SUPPERS MEATLESS
By Raquel Pelzel
In Stores October 3rd, 2017
Sheet Pan Suppers Meatless is the follow-up book to Sheet Pan Suppers (Amazon affiliate link), and is completely vegetarian.
The magic of Sheet Pan Suppers is back, bringing its inspired one-pan approach to vegetarians, flexitarians, vegans, those following a gluten-free diet, and everyone who’s interested in adding delicious, meatless meals to their repertoire.
Not only is cooking on a sheet pan incredibly easy and convenient, but it uses three techniques—roasting, baking, or broiling—that intensify flavors, resulting in vegetable-forward cooking that has never tasted so good.
And never has cooking on a sheet pan been so creative. Here’s how to cook pasta in a sheet pan—like No-Boil Mac and Cheese or Orzo with Pan-Roasted Tomatoes, Lemon, and Mozzarella. How to cook soups, salads, and stews in a sheet pan—including Roasted Tomato Gazpacho with Toasty Croutons, Chickpea and Squash Stew with Crispy Tofu, and Sweet Potato, Arugula, and Pecan Salad. Plus here’s how to make chips (Sesame-Miso Kale Chips), pizzas, pot pies, vegetable braises, risottos, polenta, granola. And desserts, of course, from a Pear Galette to Dulce de Leche Pumpkin Squares to an incredible vegan Sticky Toffee Pudding.
Amazingly convenient, amazingly versatile, amazingly tasty, Sheet Pan Suppers Meatless reinvents plant-based cooking, making it easy for everyone to put vegetables front and center at the family meal.
ABOUT RAQUEL PELZEL
Raquel Pelzel has created original recipes for Saveur, the Wall Street Journal, Every Day with Rachael Ray, Shape, and Epicurious, among many others. Formerly an editor at Cook’s Illustrated and the senior food editor and test kitchen director for Tasting Table, Pelzel has written more than 20 cookbooks and has judged Food Network shows including Chopped Junior and Beat Bobby Flay. Pelzel lives in Brooklyn, New York, with her two sons.
Win a Sheet Pan Suppers Meatless Prize Pack!
One (1) winner receives:
• a copy of Sheet Pan Suppers Meatless
• plus a Sur La Table sheet pan and a KateSpade cookbook oven mitt.
Open to US addresses only.
Prizing and samples provided by Workman Publishing.
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