So, I will just preface this post by saying that I plan on doing some food posts here and there for two reasons. The first is so that I have a central spot for any of my favourite recipes or techniques; I figure this will make things more convenient to get said recipes etc. Secondly, as a place to document the places we've eaten and to review them for future reference. So w that, I'll start with something we've been doing fairly often...sheet bakes! I think one of the most valuable kitchen skills a person can have in the kitchen is knowing how to properly season. Sheet bakes are a perfect opportunity to practise that [and knife skills]! They are also simple, quick preparation, and highly adjustable to whatever you have in the fridge. And best of all, they lend themselves well to fairly healthy ingredients, like vegetables and proteins. So-on to the how!

1. Take a sheet pan and cover it in foil. This way, it makes for easy clean up and more reflective surface for cooking. 

2. Take whatever vegetables you want and chop them into somewhat similar sizes, [so they bake at similar rates.]

3. If you are using a protein, salt and pepper it accordingly. 

4. Mix veggies and proteins in a bowl with enough olive oil to lightly coat. [You can do this step ahead, and marinate for a few hours if you like].

5. Add any seasonings, and more salt and pepper.

6. Drain off any excess liquid if necessary, and put veggies and proteins on the prepared sheet pan.

7. Cook on broil until veggies and proteins are cooked through.

8. Eat!

Marinated artichoke hearts, boneless skinless chicken, garlic, Italian seasoning or oregano, salt and pepper

peppers, onions, sausage, garlic Italian seasoning, salt and pepper

salmon, green beans, garlic, basil, butter, salt and pepper

brussel sprouts, carrots, purple potatoes, shitakes mushrooms, olive oil, salt and pepper

potatoes, pearl onions, dried french onion soup mix, olive oil, salt and pepper

One of our favourite family dates is to go to our local farmers market and pick out veggies we may never have used before and incorporate them into our sheet bakes.  These are great for a quick lunch, or if your serving for dinner, along side rice or bread, or over pasta. Anywho-we love them, and they are definitely worth trying, and working them into your regular rotation, especially if your trying to get more veggies in or you need a fast dinner.