Simple Pork Chops and Peaches

By

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August 21, 2023

A delicious summer dish with seasoned pork chops and peaches, roasted together on a baking sheet.

Inspired by author and chef Melissa Clark’s wonderful book, Dinner: Changing the Game: A Cookbook, and maybe by a tiny bit of overexposure to our kitchen these last few months, we decided to chart a simple course for everyday meals this summer. Sheet pan dinners to get us through the weekdays. Fresh ingredients. Loads of flavor. One pan. From oven to plate… simply delicious!

Try this straightforward recipe for roasted pork chops and sweet peaches topped with a delicious balsamic and orange juice dressing. Just season, roast, and enjoy!

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Simple Pork Chops and Peaches

Author: Keith Recker Inspired by Melissa Clark

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Description

Dinner has never felt so easy!

Ingredients

Scale

For the dressing:

1/2 cup white balsamic
1/2 tsp garam masala
1 tbsp brown sugar
1/2 tsp smoked paprika
2 tbsp orange juice
1/2 cup olive oil

For the pork chops:

1-inch thick pork chops
Peaches
Sprigs of thyme
Sliced red onion

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Instructions

For the dressing:

Heat ½ cup white balsamic in a saucepan with ½ tsp. garam masala, ½ tsp smoked paprika, 1 tbsp brown sugar and 2 tbsp orange juice.
Remove from heat when it begins to boil.
Let cool. While still warm, whisk in ½ cup olive oil.

For the pork chops:

Rub 1-inch thick pork chops with olive oil, and dust generously with kosher salt and black pepper. Rub again.
Sear pork chops on both sides under the broiler before adding peaches and sprigs of thyme. Then roast at 450 degrees for 12 to 15 minutes.
After chops and peaches have roasted for 10 minutes, add very thinly sliced red onion to the pan and finish cooking.
Drizzle chops lightly with dressing before serving — salt and pepper to taste.

We gratefully acknowledge the wonderful author and chef Melissa Clark, who set us on this flavorful path! Please order her very helpful and delicious book: Dinner: Changing the Game: A Cook Book.

Recipes and Story by Keith Recker, Inspired by Melissa Clark
Photography and Styling by Erin Kelly

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Quinoa and Peach Salad

By

Star Laliberte

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August 18, 2023

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A teal speckled serving dish white background and a large portion on quinoa and peach salad.

While peaches are still in season, try this flavorful, healthy, and summery Quinoa and Peach Salad recipe. Quinoa — a whole grain high in protein — combines with peaches, cucumber, red onion, and spices for a light yet filling side dish. Add grilled chicken or feta cheese to bulk up the salad and make it a main course.

What is Agave in This Quinoa and Peach Salad Dressing?

In our Quinoa and Peach Salad, agave is used as a natural sweetener for the homemade dressing. Agave nectar, which comes from the agave plant, is a liquid sweetener that carries a mild flavor and thin consistency. This way, you can easily blend it into dressings like the one below. It typically has a lower amount of glucose than table sugar. So with agave you get the sweet without a spike in blood sugar. Plus, its rather neutral taste allows the natural flavors of the peaches, quinoa, and other ingredients to still shine.

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Quinoa and Peach Salad

Author: Kristen Palmer

Print Recipe

Description

A fulfilling salad full of summer’s juiciest fruit.

Ingredients

Scale

1 cup dry quinoa
15 oz can chickpeas
1 tbsp ground coriander
1 tbsp brown sugar
1/8 tsp cayenne
1 tsp salt
Fresh pepper
1 1/2 tsp olive oil
3 small peaches, diced
1 cup diced English cucumber
1/2 small red onion, diced
1/3 cup chopped mint
1/3 cup chopped basil

For the dressing:

1/4 cup olive oil
1/4 cup white wine vinegar
2 tbsp lemon juice
1 tbsp agave
1 1/2 tsp salt

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Instructions

Heat oven to 400 degrees.
Rinse quinoa and set aside.
Drain and rinse chickpeas.
Line a baking sheet with foil.
In a medium bowl combine chickpeas, coriander, brown sugar, cayenne, salt, pepper, and olive oil. Toss to combine and spread onto baking sheet.
Roast chickpeas for 20 minutes and set aside to cool.
Bring 2 cups of water and 1 tsp salt to a boil. Add quinoa, cover pot, reduce heat, and simmer for 15 min.
While quinoa simmers, make dressing by combining oil with salt and whisking or blending.
When quinoa is done, spread onto a baking sheet to cool.
While quinoa cools, prepare peaches – basil.
Combine dressing and quinoa in a large bowl and stir to combine. Add vegetables and herbs and toss. Top with roasted chickpeas before serving.

Recipe by Kristen Palmer
Styling by Anna Franklin
Photography by Dave Bryce

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A Fox Chapel Midcentury Home Gets a Marvelous New Kitchen

By

Jordan Snowden

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August 18, 2023

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A new kitchen with wooden cabinetry, white quartz countertops.

Even a beautiful, well-maintained midcentury house in Fox Chapel can have a clunker of a kitchen, usually the result of an ill-advised reno along the way. Designer Katy Popple was tasked with creating a new one for a couple and their four small children that would feel authentic to the rest of the house. And it all started with wood. “To me, walnut is the be-all of midcentury kitchens.” Her clients loved the idea, not in small part because the existing room was done up in an unappealing white laminate — they welcomed the dramatic change. The family had only recently moved in, so the kitchen would set the tone for future renovating and decorating.

The kitchen itself had a small footprint, so Popple removed the wall between it and the dining / living area and put an island put in at the divide. Technically, the square footage remained the same, but the effect was to make it feel significantly larger.

In homes with young families, Popple likes to use durable and easy-to-maintain porcelain tile on the floors, here in a slate look with a textured surface. A Ralph Lauren runner between the island and sink adds pattern and texture but still feels period-appropriate.

The simple yet striking cabinetry matches a solid slab backsplash and counter tops in quartz. They kept the original SubZero fridge but, oddly, the freezer was originally in the nearby pantry. So Popper put freezer drawers (and a microwave drawer) in the island. There is also some storage on the opposite side.

In the adjacent laundry room, there is a large set of cabinets, one of which serves as a pantry, the other a place for laundry baskets and supplies. The wood is intentionally paler white oak, both to give the room its own character and to make up for less natural light. The room is also a primary entrance, so the clients wanted it to have a finished look.

At the same time as the kitchen, Popple renovated the primary suite’s bathroom, converting it from an odd warren of rooms into a single, cohesive space plus a separate powder room. The clients wanted colorful tile, a floating vanity, and a walk-in shower with a rainhead fixture. (There are tubs elsewhere in the house so they didn’t want one here.) Vertical tiles and bold, streamlined fixtures and hardware in black create a graphic feel that is, again, appropriate to the mood — and bones — of the house.

Appliances

Subzero 36″ Refrigerator Only
Viking Range
Subzero 30″ Panel Front Freezer Drawers
Sharp 30″ Drawer Built-in Microwave
Bosch 800 Panel Front Dishwasher
LuxeAir Exhaust Insert
LG Washer and Dryer

Sources

Fireclay Tiles in Master Bath
Cedar and Moss Bathroom Sconces
Delta Trinsic Bathroom Hardware
Kitchen Cabinetry: Myers Custom Woodworks, Franklin, PA
Quartz Counters and Backsplash from Ultimate Granite

Story by Stephen Treffinger / Photography by Erin Kelly

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Best, Easy, Quick, Fast: 6 Simple Dinner Recipes

By

Jordan Snowden

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August 17, 2023

0

A sheet pan filled with Summer Scallops and Corn. To the side sits bowls of peppers, lemon, and salt. Scallops recipe

Greetings! You’ve landed in a helpful place. This is the first in a new TABLE series featuring recipes of the best, easiest, and quickest variety. The type of recipes you turn to when you’re in a pinch, short on time, or just have one of those lazy, low-energy days.

The following simple dinner recipes are tasty and satisfying, yet don’t require much effort or fuss. They’re easy to follow. You won’t see any complicated techniques or hard-to-find ingredients. And you won’t be spending hours in the kitchen dealing with prep and clean up. Ummm… You’re welcome in advance.

Summer Veggie en Croute

This simple recipe invites you to chop up two cups of your favorite garden vegetables and pop them into a puff pastry galette… resting on a creamy bed of mascarpone and seasonings. The results will make you look like a French chef, but the process couldn’t be more straightforward.

Simple Chicken Marbella

Chicken Marbella is an easy choice when you know you will be limited on time. The recipe calls for marinating the chicken overnight, but the preparation is ultra simple, and the outcome is packed full of the kind of flavors one would expect from a meal you’ve slaved over to prepare.

Easy Sausage and Feta Sheet Pan Dinner

This Easy Sausage and Feta Sheet Pan Dinner recipe will make weeknight dinner a breeze. One pan. Simple ingredients. Easy-peasy prep. All of this pays off big time with fun, flavorful results everyone will love.

Summer Scallops and Corn Sheet Pan Supper

Three simple primary ingredients make, after a short time in the oven, a great one-pan supper. The natural sweetness of corn and scallops plays off of the heat of jalapeños in a beautiful way. You can make this easy recipe with friends, leaving plenty of time for happy chitchats and a glass of wine. Enjoy!

Asian Stone Fruit Chicken Bake

Swap out different stone fruits throughout the summer and fall, and let us know which you enjoy most in this easy chicken bake recipe! Simply season all the ingredients on a sheet pan, bake, and boom! This healthy meal is as visually appealing as it is delicious.

One Pan Spicy Cinnamon Chicken and Carrots

Inspired by the flavors of Eastern and North African cuisine, this one-pan dinner utilizes two key ingredients: cinnamon and harissa. Together, the flavors play off one another for a simple hot and spicy chicken and carrot dish ready in under an hour.

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One Pan Spicy Cinnamon Chicken and Carrots

By

Jordan Snowden

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August 17, 2023

0

A white casserole dish sits with carrots and chicken covered with a redish glaze. To the rights sits a plate with the chicken and carrot recipe.

Inspired by the flavors of Eastern and North African cuisine, this one-pan dinner utilizes two key ingredients: cinnamon and harissa. Together, the flavors play off one another for a simple hot and spicy chicken and carrot dish ready in under an hour. Minimal prep and cleanup means you’ll spend less time in the kitchen and more time with family and friends.

What is harissa?

Harissa is a North African hot chili pepper paste that is commonly used as a condiment and seasoning. It is often used as a marinade for meat and fish, as a spread on sandwiches and wraps, and as a flavoring in soups and stews. Made from a blend of roasted chili peppers, garlic, olive oil, and spices such as coriander, cumin, and caraway, harissa’s complex and spicy flavor profile adds depth and heat to any dish.

One Pan Spicy Cinnamon Chicken and Carrots Recipe

INGREDIENTS

1 pack of skinless, boneless chicken breast halves
1 bag of whole carrots, washed and halved
2 tsp ground cinnamon
Olive oil
Trader Joe’s Traditional Tunisian Harissa
Salt and paper to taste

INSTRUCTIONS

Preheat oven to 400 degrees and lightly grease sheet pan.
In a bowl, toss washed and halved carrots in oil. Season with salt and pepper and coat with harissa.
Arrange carrots in a single layer on half the sheet pan and bake for 15 minutes.
When the carrots have 5 minutes left, brush both sides of chicken with oil. Evenly sprinkle both sides of chicken with cinnamon, salt, and pepper.
Remove carrots from oven. Place chicken on empty half of sheet pan, coat top with an even layer of harissa, and return to oven. Bake for 20 minutes or until chicken’s internal temperature reaches 165 degrees.

Recipe and Story and Photography by Jordan Snowden / Styling by Star Laliberte

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Pittsburgh Happenings: August 22-28

By

Jordan Snowden

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August 17, 2023

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A sunflower field with barns in the background — Photo courtesy of Fair Haven Farms

As August comes to a close — I can’t believe it’s almost September already — make sure to find time for merriment as schedules start to fill with kids’ school activities, family plans, and the like. There’s no shortage of fun to be had in Pittsburgh. If you’re looking for some recommendations, we have a few ideas…

Celeste Ng

First Unitarian Church, August 24
Pittsburgh-born author Celeste Ng returns to the City of Bridges to celebrate the paperback release of her latest novel, Our Missing Hearts. Ng is widely known for 2017’s Little Fires Everywhere, which Hulu debuted as a TV series in March 2020. She will be in conversation with writer and author Robert Yune.

The Sound Inside

barebones, Running until 26
This weekend is your final chance to see Barebones’s production of The Sound Inside. Written by Adam Rapp, discover what happens when an unexpected bond forms between a lonely creative writing professor at Yale and a student. Brew Gentlemen hosts a pop-up event next door.

yART Sale

Pittsburgh Center For Arts & Media, August 26
A mix of an art show and yard sale, this event features artists selling excess art materials alongside their creations. Give something a second life or find new decor for your home.

Sunflower Festival

Fair Haven Farms, August 26 and 27
Take a break from the city and indulge in games (corn hole, anyone?), live music, over 60 food and craft vendors, and hay rides (yes, it’s that time already!). Fair Haven Farm’s third annual Sunflower Festival is the perfect transition from summer to fall outdoor fun.

Pittsburgh Renaissance Festival

West Newton, August 26-October 1
Here ye, here ye, the annual Pittsburgh Renaissance Festival has returned for over a month of old-timey magic. The festival features different themes throughout its duration, with Opening Weekend drawing on Celtic traditions like the sounds of Scottish pipe bands and a Men in Kilts Contest.

See what other events we’re excited about for the month of August.

Story by Jordan Snowden / Send your events tips to jordan@tablemagazine.com

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Asian Stone Fruit Chicken Bake

By

Justin Matase

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August 17, 2023

0

A sheet pan with chicken thighs, halved apricots, purple onions and baby potatoes with a stack of creamy yellow plates and gold forks. Asian Stone Fruit Chicken Bake Recipe

Stone fruit season runs from May through October, with its peak falling in the late summer. Our Asian Stone Fruit Chicken Bake recipe uses apricots, but feel free to incorporate whatever stone fruit is in season near you. Pennsylvania apricots are best in July. Peaches and nectarines season runs from the end of July to the start of September. Plums can be found mid-July first but are better as the month closes.

Swap out different stone fruits throughout the summer and fall, and let us know what you enjoy most in this easy chicken bake recipe! Simply season all the ingredients on a sheet pan, bake, and boom! A healthy meal as visually appealing as it is delicious.

What Classifies a Stone Fruit?

You know that hard, stone-like pit in the center of some fruit? That’s a stone fruit. Stone fruits are also characterized by their soft and fleshy exteriors, which are often brightly colored and fragrant. Some common examples include peaches, plums, apricots, and cherries. These fruits are generally sweet and juicy, and are often used in a variety of culinary creations, like jams, pies, and desserts.

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Asian Stone Fruit Chicken Bake

Author: Justin Matase

Print Recipe

Ingredients

Scale

4/5 chicken thighs
5 apricots halved
2 medium red onions quartered
1 small bag baby potatoes (10-15)
2 tbsp Momofuku Chili Crunch
1 tbsp mustard seeds
6 tbsp hoisin sauce
Salt and pepper

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Instructions

Preheat oven to 400 degrees.
Salt and pepper front and back of chicken.
Arrange ingredients on sheet pan.
Season with salt and pepper and drizzle with hoisin sauce.
Bake at 400 for 45 minutes.
When removed from oven, add chili crunch to top of chicken thighs.

Recipe by Justin Matase
Styling and Photography by Keith Recker

Big stone fruit fan? Check out these nine peach-based recipes.

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Allergen-Free Chocolate Treats

By

ZAIN

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August 17, 2023

0

Allergen-Free Chocolate Treats served with berries on top of a wooden surface

Our friend Liz Fetchin at Octofree is always looking for ways to create good food that is safe for everyone. These Allergen-Free Chocolate Treats are just that: safe and delicious. Satisfy your cravings without compromising dietary needs. The below dairy-free S’mores cups and Quinoa Crunch Berry Cups are free of eight major food allergens.

S’mores Cups Recipe

EQUIPMENT

12 silicone muffin tin liners (or you can use paper liners, but the cups pop out of the silicone ones much easier)
Medium microwave-safe bowl
6 allergen-free graham crackers (I use Kinnikinnick’s S’moreables, available at Soergel’s)

INGREDIENTS

3 10-oz bags of allergen-free chocolate chips or baking chips (I use and recommend Guittard 72% baking chips from Mon Aimee Chocolat in the Strip District)
2 tbsp coconut oil
12 large soy-free marshmallows (I use Smashmallows Churro, Toasted Vanilla, and Cookie Dough flavors, all delicious!)

INSTRUCTIONS

Place the silicone muffin tin liners into the slots of a muffin tin.
Break or crush the graham crackers into coarse pieces and set aside.
Place the chocolate and coconut oil into a medium-sized, microwave-safe bowl.
Microwave in 30-second increments, stopping to stir each time, until the chocolate is completely melted.
Spoon about half of the chocolate mixture into the bottoms of the muffin tin liners.
Place a couple of pieces of the crushed graham crackers and one marshmallow into each muffin tin on top of the choco-late layer.
Spoon the remainder of the chocolate over top of the marshmallows and graham crackers, covering them completely, then sprinkle the tops with more graham cracker pieces.
Place the muffin tin in the refrigerator for at least 45 minutes to allow the candies to harden.
Pop the chocolates out of their molds and enjoy, or store in an airtight container in the refrigerator for up to 1 week.

Quinoa Crunch Berry Cups Recipe

EQUIPMENT

12 silicone muffin tin liners (or you can use paper liners, but the cups pop out of the silicone ones much easier)
Medium microwave-safe bowl
Small saute pan

INGREDIENTS

1 cup raw, uncooked quinoa
3 10-ounce bags of allergen-free chocolate chips (I used and would recommend Guittard 72% baking chips from Mon Aimee Chocolat in the Strip District)
2 tbsp coconut oil
Approximately 1 cup raspberry preserves
½ cup shredded coconut, for garnish
1 cup freeze-dried strawberries or raspberries, for garnish

INSTRUCTIONS

Place the silicone muffin tin liners into the slots of a muffin tin.
Place the raw quinoa into a small saute pan over medium heat.
Toast the quinoa, stirring often, until slightly brown and fragrant. The quinoa will make popping sounds as it cooks.
Place the chocolate and coconut oil into a medium-sized, microwave-safe bowl.
Microwave in 30-second increments, stopping to stir each time, until the chocolate is completely melted.
Stir in the toasted quinoa until it’s distributed evenly throughout the chocolate.
Spoon about half of the chocolate mixture into the bottoms of the muffin tin liners.
Spoon a heaping tablespoon of raspberry preserves into each muffin tin in the center of the melted chocolate.
Spoon the remainder of the chocolate over top of the preserves, covering them completely, then sprinkle the tops with shredded coconut and freeze-dried strawberries.
Place the muffin tin in the refrigerator for at least 45 minutes to allow the candies to harden.
Pop the chocolates out of their molds and enjoy, or store in an airtight container in the refrigerator for up to one week.

Story and Styling by Keith Recker/ Photography by Dave Bryce / Recipe by Liz Fetchin at Octofree

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Easy Bake Beans and Potatoes

By

Keith Recker

-

August 17, 2023

0

An aerial shot of a sheet pan covered in green beans and potatoes.

Inspired by author and chef Melissa Clark’s wonderful book, Dinner: Changing the Game: A Cookbook, and maybe by a tiny bit of overexposure to our kitchen these last few months, we decided to chart a simple course for everyday meals this summer. Four sheet pan dinners to get us through the weekdays. Fresh ingredients. Loads of flavor. One pan. From oven to plate… simply delicious!

Start off with an easy-to-bake beans and potato recipe perfect for a hectic Monday or a casual Friday evening. Season, roast, enjoy!

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Easy Bake Beans and Potatoes

Author: Keith Recker

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Description

A sheet pan of beans and potatoes goes a long way.

Ingredients

Scale

½ lb baby red potatoes
2 tbsp cumin seeds
1 tsp black mustard seeds
¼ cup crushed pistachios or blanched almonds
1 lb cleaned fresh green beans
½ cup chopped red onion
2 tbsp fresh lemon juice
2 cups green peas
2 tbsp fresh thyme leaves
4 tbsp lemon juice

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Instructions

Cut ½ lb. of baby red potatoes in half. Toss in olive oil, salt and pepper. Roast on sheet pan at 350 degrees for 20 minutes.
On top of stove in an iron skillet, toast 2 tbsp cumin seeds, 1 tsp black mustard seeds, and ¼ cup crushed pistachios or blanched almonds.
Toss 1 lb. cleaned fresh green beans in olive oil, toasted seed-nut mixture, salt and pepper, ½ cup chopped red onion, and 2 tbsp fresh lemon juice. Add to pan with potatoes and toss well. Roast until tender, between 8 and 12 minutes.
Toss 2 cups green peas (if frozen, defrost to room temp) with 2 tbsp fresh thyme leaves, 2 tbsp lemon juice, and ½ tbsp olive oil. Salt and pepper to taste. Add to pan and toss well. Roast for 5 minutes.
When finished, add a little fresh lemon on top.

We gratefully acknowledge the wonderful author and chef Melissa Clark, who set us on this flavorful path! Please order her very helpful and delicious book: Dinner: Changing the Game: A Cookbook.

Story by Keith Recker
Photography and Styling by Erin Kelly
Recipes Inspired by Melissa Clark

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Easy Sausage and Feta Sheet Pan Dinner

By

Justin Matase

-

August 16, 2023

0

A sheet pan dinner with sausage, red grape tomatoes, and feta cheese with a bowl of tomatoes and a plate with red onion

This Easy Sausage and Feta Sheet Pan Dinner recipe will make weeknight dinner a breeze. One pan. Simple, healthy ingredients. Easy-peasy prep. All of this pays off big time with fun, flavorful results that everyone will love. The Italian sausage and feta make for a Mediterranean flavor that will jazz up your table. For more weeknight dinners, check out our best weeknight dinners of 2024.

What Type of Feta Should You Use in this Sheet Pan Dinner?

Not all feta was created equal. Allrecipes swears by Whole Foods’s 16 Ounce Feta Cheese block. It’s huge, it’s high quality, and it’s relatively affordable. If you’re making a big recipe like this one, a giant block of feta is the way to go as opposed to the normal crumbly version you might find at the store. If you want a family farm, try LaClare Family Creamery Goat Milk Feta Cheese Chunk.

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Easy Sausage and Feta Sheet Pan Dinner

Author: Justin Matase

Print Recipe

Description

Just a few simple ingredients make for a comforting sheet pan dinner.

Ingredients

Scale

2 cups cherry tomatoes
1/2 cup of thinly sliced red onion
1 small block of Feta cheese
1 package sweet Italian sausage (4–6 sausages)
Parsley for garnish
2 tbsp dried oregano

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Instructions

Arrange all ingredients on sheet pan and season generously with dried oregano and drizzle with olive oil. Bake at 375 for 45 minutes.

Recipe by Justin Matase
Styling and Photography by Keith Recker

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Description

Ingredients

For the dressing:

For the pork chops:

Instructions

For the pork chops:

What is Agave in This Quinoa and Peach Salad Dressing?

Description

Ingredients

For the dressing:

Instructions

Appliances

Sources

What is harissa?

One Pan Spicy Cinnamon Chicken and Carrots Recipe

What Classifies a Stone Fruit?

Ingredients

Instructions

S’mores Cups Recipe

Quinoa Crunch Berry Cups Recipe

Description

Ingredients

Instructions

What Type of Feta Should You Use in this Sheet Pan Dinner?

Description

Ingredients

Instructions

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