Authors: Carla Snyder

One Pan, Two Plates (39 page)

BOOK: One Pan, Two Plates

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Pad Thai

Stir-Fried Ginger Shrimp with Sugar Snap Peas, Red Bell Peppers, and Corn

Summer Rolls with Shrimp, Cucumber, and Mango

SLAWS

Catfish Tacos with Chipotle Slaw

Miso-Glazed Cod with Wilted Asian Red Cabbage Slaw

SPINACH

Linguine with Chicken, Spinach, and Feta Cheese

Rib-Eye Steaks Florentine with Parsnip-and-Potato Galettes

Spinach-and-Cheese Tortellini with Leeks and Creamy Mushroom Sauce

SQUASH.
SEE ALSO
ZUCCHINI

Flank Steak with Chimichurri and Summer Squash Hash

Lamb Kebabs with Harissa, Chickpeas, and Summer Squash

Summer Rolls with Shrimp, Cucumber, and Mango

SWEET POTATOES

Barley Risotto with Sweet Potato and Andouille Sausage

Cornflake-Crusted Chicken Fingers with Rosemary–Sweet Potato Pan Fries and Chutney Dipping Sauce

Herb-Rubbed Pork with Honey-Lime Roasted Sweet Potatoes, Cauliflower, and Major Grey’s Chutney

Pan-Roasted Chicken Leg Quarters with Thyme, Sweet Potatoes, and Pineapple

Sautéed Pork Chops with Sweet Potato, Apple, and Mustard Sauce

Tacos, Catfish, with Chipotle Slaw

Thai Red Curry Chicken with Bell Peppers and Broccoli

Tips

TOMATOES

Chicken Stew with Tomatoes, Oranges, and Olives

Citrus-Marinated Salmon with Heirloom Tomato Concassé and Goat’s-Milk Feta

Fresh Summer Pasta with Tomatoes, Garlic, Basil, and Buttery Croutons

Fried Green Tomato Sandwiches with Bacon and Chutney

Herbed Chicken Paillards with Zucchini Pancakes and Cherry Tomato Pan Sauce

Jambalaya with Chicken, Shrimp, and Andouille Sausage

Panko-Fried Crab Cakes with Heirloom Tomato, Nectarine, and Avocado Salad

TORTILLAS

Catfish Tacos with Chipotle Slaw

Skirt Steak Fajitas with Pico de Gallo and Avocado

TUNA

Fresh Pepper Linguine with Olive Oil–Packed Tuna, Capers, and Golden Raisins

Salade Niçoise

Tuna Burgers with Wasabi Mayo and Quick Cucumber Pickle

TURKEY

Balsamic Turkey with Artichokes and Eggplant Caponata

Turkey Chili with Poblano and Queso Fresco

Turkey Tonkatsu with Cabbage, Portobellos, and Pickled Ginger

Turnips, One-Pan Roast Deviled Chicken with Carrots, Parsnips, and

VEAL

Veal Piccata with Brussels Sprout Hash and Apples

Veal Rolls with Currants, Pine Nuts, and Parmesan Polenta Stacks

Veal Saltimbocca with Asparagus, Lemon, and Israeli Couscous

Wild Rice, Braised Chicken Thighs with Walnuts, Grapes, and

Zesting

ZUCCHINI

Baked Halibut with Warm Fennel-Zucchini Chopped Salad

Citrus-Marinated Salmon with Heirloom Tomato Concassé and Goat’s-Milk Feta

Herbed Chicken Paillards with Zucchini Pancakes and Cherry Tomato Pan Sauce

acknowledgments

I’d like to give thanks to my dad, Eugene Lewis Ferguson, who loved to tickle his taste buds. He unwittingly guided me into the culinary arts, first with the genetic gift of his palate and later with his 1970s
Gourmet
magazines, which kick-started my culinary life.

Thank you to the extraordinary people at Chronicle Books for creating the most beautiful cookbooks in the business. I send much gratitude to my editor, Bill LeBlond, for his vision of this book and the encouragement to write it my way; to editor Amy Treadwell for her expert eye and unerring advice; to managing editors Doug Ogan and Claire Fletcher for cleaning and polishing the manuscript till it sparkled; and to copyeditor Carrie Bradley Neves for her tireless attention to detail.
Mille mercis
to art director Alice Chau, designer Cat Grishaver, and photographer Jody Horton for creating a fun, easy-to-read yet beautiful book to be proud of for many years to come. Kudos to lead production coordinator Tera Killip, marketing manager Peter Perez, and publicity manager David Hawk for putting ink to paper and for packaging and promoting
One Pan, Two Plates
to the masses.

Thanks to my mentor, Zona Spray, for giving me the opportunity to work with the best and to learn and grow as a cook and teacher at the Zona Spray School of Cooking; and later to Carole Ferguson and the amazing staff of the Western Reserve School of Cooking.

Kisses and hugs to John McMillan and the Bun Babes at Great Lakes Baking Company. Baking delicious pastry and bread was never more fun.

With appreciation to my countless students and friends who’ve recipe tested and critiqued over the years: Julie Neri, Mary Lohman, Sarah McNally, Brigitte Gottfried, Anne Pitkin, Wendy Hilty, Tammy Karasek, Mary Kiefer, Terri Thompson, Sarina Kinney, Mary Anne Kickel, Maria Isabella, Ann Richardson, Karen Fish, Anne Gallagher, Elsa de Cardenas, Mary Sprunt, Mary Jones, Janet Redman, Auddie Gundling, Gayle Joyce, Bud Long, Mickey Shankland, Barb Synek, Kathy Belden, Beth Balzarini, Jamie Stevens, Sue Koob, Barb VanBlarcum, Rosie deQuattro, Laura Micco, John and Kim LaScola, Elaine George, and Bob and Theresa Delphus. I really, really couldn’t do it without you.

Special thanks to my kids, Jessica, Justin, and Corey, and daughters-in-law, Lyndsey and Sara, for always lending a helpful hand at family dinners and get-togethers. Whether it’s chopping vegetables, setting the table, or doing the dishes, I love spending time in the kitchen with you.

And last but not least, to my loving husband, Rick, who gave me the kitchen of my dreams and happily eats everything on his plate. Thanks for being hungry.

Don McNally

Carla Snyder
’s junior year abroad opened her eyes to the idea that a large portion of the world didn’t eat to live, but lived to eat. After savoring the best that Europe had to offer she embarked on a thirty-year culinary journey as a caterer, cooking-school teacher, artisan baker, food writer, and author. She lives in Ohio.

Jody Horton
is an Austin, Texas-based food photographer whose work has appeared in cookbooks and magazines, including
Food & Wine, Southern Living
, and the
New York Times.