One Pan, Two Plates

One Pan, Two Plates

MORE THAN 70 COMPLETE
WEEKNIGHT MEALS FOR TWO

Carla Snyder

PHOTOGRAPHS BY
Jody Horton

FOR MY KIDS,

Jessica, Justin, and Corey;

AND FOR THE COUNTLESS OTHERS WHO COOK FOR TWO
WITH JOY, EXCITEMENT, AND ANTICIPATION.

contents

introduction

kitchen counter points:

Tips to help you cook with speed and success

CHAPTER 1: THE CARBOHYDRATE CURE

pastas, grains & hot sandwiches

Three-Cheese Mac with Crispy Prosciutto

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

Fettuccine with Scallops, Carrots, and Ginger-Lime Butter Sauce

Linguine with Chicken, Spinach, and Feta Cheese

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

Pasta Carbonara

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

Lo Mein Noodles with Chicken, Snow Peas, and Peanut Sauce

Pad Thai

Summer Rolls with Shrimp, Cucumber, and Mango

Barley and Lentil Salad with Dried Cranberries and Walnuts

Barley Risotto with Sweet Potato and Andouille Sausage

Lemony Risotto with Asparagus, Carrots, and Chives

Jambalaya with Chicken, Shrimp, and Andouille Sausage

Vegetable Biryani with Green Beans, Cauliflower, and Carrots

Mujaddara with Onions, Dried Apricots, Almonds, and Spicy Yogurt

Croque Madame

Cuban Sandwiches

Fried Green Tomato Sandwiches with Bacon and Chutney

Tuna Burgers with Wasabi Mayo and Quick Cucumber Pickle

CHAPTER 2: HUNGRY FOR MORE

meat dinners

Quick Choucroute Garni

Braised Lentils with Polish Kielbasa and Cabbage

Golden Corn Cakes with Crispy Pancetta and Arugula Salad

Creamy Yukon Gold Potato Gratin with Ham

Thyme-Dusted Pork Medallions with Pear-Rutabaga Mash

Crispy Sage Pork Cutlets with Couscous, Peas, Figs, and Pistachios

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

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

Spicy Pork Stir-Fry with Lime, Cashews, and Noodles

Spicy Orange Beef Stir-Fry with Snow Peas and Carrots

Sweet-and-Sour Stir-Fry with Beef, Broccoli, and Mango

Skirt Steak Fajitas with Pico de Gallo and Avocado

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

Flat-Iron Steak with Green Beans, Chili-Hoisin Sauce, and Sesame Seeds

Flank Steak with Chimichurri and Summer Squash Hash

Hungarian Beef Goulash with Paprika and Dumplings

Beef Stew in High Heels

Veal Piccata with Brussels Sprout Hash and Apples

Veal Saltimbocca with Asparagus, Lemon, and Israeli Couscous

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

Lamb Kebabs with Harissa, Chickpeas, and Summer Squash

Lamb Korma

CHAPTER 3: POULTRY WITH SOUL

egg, turkey & chicken dinners

Fluffy Spring Frittata with Asparagus, Bell Peppers, and Gruyère

Winter Frittata with Escarole, Bacon, and Feta Cheese

Wild Mushroom Frittata with Cheddar, Green Onions, and Peas

Turkey Tonkatsu with Cabbage, Portobellos, and Pickled Ginger

Balsamic Turkey with Artichokes and Eggplant Caponata

Turkey Chili with Poblano and Queso Fresco

Chicken Stew with Tomatoes, Oranges, and Olives

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

Herbed Chicken Paillards with Zucchini Pancakes and Cherry Tomato Pan Sauce

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

Sautéed Chicken Breasts with Lemon and Winter Greens

Fontina and Prosciutto–Stuffed Chicken Breasts with Radicchio-Fennel Sauté

Yellow Curry Chicken with Green Beans and Potatoes

Thai Red Curry Chicken with Bell Peppers and Broccoli

Braised Chicken Thighs with Wild Rice, Walnuts, and Grapes

Balsamic-Braised Chicken Thighs with Figs and Creamy Polenta

Buffaloed Chicken Legs with Braised Celery and Roquefort Smashed Potatoes

Rosemary Chicken Leg Quarters with Orange Gremolata

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

CHAPTER 4: ANGLING FOR MORE

fish dinners

Thyme-Rubbed Salmon with Shallots and Caramelized Cauliflower “Risotto”

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

Prosciutto-Wrapped Salmon with Corn and Poblano Succotash

Pan-Fried Arctic Char with Garam Masala, Broccolini, and Yogurt Sauce

Flash-Roasted Tilapia with New Potatoes, Peas, and Pesto Mayonnaise

Miso-Glazed Cod with Wilted Asian Red Cabbage Slaw

Black Cod Fillets Poached in Five-Spice Broth with Baby Bok Choy and Udon

Baked Halibut with Warm Fennel-Zucchini Chopped Salad

Poached Halibut with Chive Gremolata, Brussels Sprouts, and Butter Bean Mash

Haddock with Shiitake Mushrooms and Black-Eyed Pea Ragù

Catfish Tacos with Chipotle Slaw

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

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

Scallops and Asian Noodle Salad with Spicy Lime Sauce

Salade Niçoise

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index

acknowledgments

INTRODUCTION:

a case for cooking

On the trip home from work, our minds are often churning with all the things that need to be done . . . cleaning, laundry, bills, e-mail, and the chore of making dinner. With so little time in the day for all that must be accomplished, it seems unfair to return home to the immediate task of creating a meal. But it isn’t so much the actual cooking that’s driven most of us to high-fat takeout and pricey restaurants—it’s the hour-plus of organizing, shopping, prepping, and cleaning up. Wouldn’t it be nice to stay home and produce a delicious, healthful, hot meal in less than 1 hour, with easy prep and minimal cleanup? Maybe even share a glass of wine with your significant other?