3 simple sheet-pan dinners that get a big boost from the pantry.
First up is this sheet-pan farro salad, which is essentially a snack plate turned into a warm, dinner-worthy meal. Combine cooked farro with chopped artichoke hearts and castelvetrano olives , thinly sliced salami, and a tangy red wine-anchovy vinaigrette.
But instead of mounding your salad into a serving bowl, spread it out on a half-sheet pan and slide it under the broiler. In just a few minutes, the farro gets toasty, the salami starts to crisp and render its fat, the olives and artichokes get a little charred in spots, and the flavor of the vinaigrette deepens. Add a few fresh ingredients, if you have them when the pan comes out of the oven for even more texture, color, and flavor.
But the star of the pan—the thing that’ll keep you coming back for seconds or thirds? The tortilla chip gremolata: a mix of crushed tortilla chips, sliced scallions, cilantro, and lime zest. This take on gremolata—an Italian condiment traditionally made with chopped parsley, garlic, and lemon zest—was a lightbulb moment I had after the Super Bowl when I had tons of tortilla chips leftover from nacho-making.
While they roast, there’s plenty of time to slice an avocado, wash and dry some greens, and mix together crumbled feta with crushed pistachios and a drizzle of olive oil. From there, it’s all about tossing everything together and admiring your beautiful creation before digging in.What sheet-pan salads are you making with your pantry and fridge ingredients? Let us know in the comments.
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