If you relegate fresh vegetables to lackluster side dishes, this class is for you! Fresh produce can quickly and easily elevate a variety of dishes, whether it’s a sheet pan dinner that’s roasted in the oven, or a braised meal that comes together on the cooktop. Seasonal vegetables (and those available year-round) catapult ordinary dishes into something extraordinary by adding color, flavor, texture, and a host of nutrients. And the best news? Adding produce to main dishes doesn’t require any additional work, fancy equipment, or challenging cooking techniques.
In this class, we’ll start with my Sheet Pan Lemon Chicken with Lemon Butter Sauce. This one-pan meal features herby roasted chicken, strips of caramelized bell peppers and onion, and fork-tender potatoes. The chicken is cooked under slices of lemon, which infuses the meat with tangy goodness. Just before serving, everything is drizzled with a quick-and-easy, garlicky, lemon butter sauce. Colorful, flavorful perfection. Next, we’ll make a big pot of my Hearty Vegetable Soup, a recipe I acquired from my bestie Karyn. The soup is brimming with wholesome vegetables, including tomatoes, zucchini, mushrooms, cabbage, carrots, celery, and onion. This soup is entirely vegetarian (and easy to make vegan), gluten-free, and very low in carbs. And since you can use seasonal vegetables, it’s welcome all year long (I’ve been known to eat it cold in the summer). The next recipe is my Pasta Primavera, a hearty, produce-forward meal boasting tender pasta, yellow squash, carrots, onion, and green peas. The sauce is an ultra-easy marinara sauce that’s made with pantry staples. And since this winning dish is infused with Parmesan cheese, it’s sure to please every member of your clan. Chicken Teriyaki Noodle Bowls are next on the agenda, and they never disappoint. This copycat recipe is one of my son’s favorite meals because it boasts stir-fried noodles topped with chicken, broccoli, red cabbage, and carrots, and then everything is drizzled with my homemade, sweet, and savory teriyaki sauce. You’ll never do take-out again! The last recipe in the class is my Italian Beef and Potatoes, a one-pan meal featuring lean ground beef and potatoes cooked in a chunky tomato sauce with bell pepper, onion, garlic, and herbs. This fan favorite is gluten-free, easy, and ready in under 30 minutes. And since it’s made in one pan, cleanup is a breeze.
It’s time to dive into five delicious dinners featuring Mother Nature’s finest!
