Baked gigante beans with feta and tomatoes

Baked gigante beans with feta and tomatoes | Me & The Moose. This vegetarian dinner, lunch, appetizer, or side is full of fiber, protein, good fats, and sweet syrupy roasted tomatoes. #meandthemoose #dinner #meatlessmonday #vegetarian #bakedfeta #cheese #roastedtomatoes #tomatoseason #sheetpandinner

Anyone out there who might think that a “meatless” meal wouldn’t satisfy them, hasn’t had giant white beans for dinner. This meal is full of fiber, protein, and delicious sweetness from the roasted tomatoes.

Straight to the recipe, please!

Baked gigante beans with feta and tomatoes | Me & The Moose. This vegetarian dinner, lunch, appetizer, or side is full of fiber, protein, good fats, and sweet syrupy roasted tomatoes. #meandthemoose #dinner #meatlessmonday #vegetarian #bakedfeta #cheese #roastedtomatoes #tomatoseason #sheetpandinner

Gigante beans, lima beans, large white beans, whatever you want to call them, these beans make a meal in a way that other legumes don’t always cut it for me.

I’ve only ever seen these beans in dry form, so while I’m averse to most extra work in the kitchen, I don’t see a way around cooking them yourself if you want to use these big guys.

Which leads us to the age old question: Do you really need to soak dried beans? Some will insist that you do. I say, LAZY COOKS UNITE! I have a preschooler and don’t always have that much foresight.

But here’s one caveat: Sans soaking, the simmering times vary WILDLY for these beans. One batch I made from Brand A were ready after about 90 minutes.. Brand B took almost twice as long. And while everyone advises “look for fresh beans,” if you could seriously show me a bag of beans with an expiration date on it, I would give you a million dollars.

Baked gigante beans with feta and tomatoes | Me & The Moose. This vegetarian dinner, lunch, appetizer, or side is full of fiber, protein, good fats, and sweet syrupy roasted tomatoes. #meandthemoose #dinner #meatlessmonday #vegetarian #bakedfeta #cheese #roastedtomatoes #tomatoseason #sheetpandinner

So, here are some handy tutorials that you can peruse and decide if you’re team soak or team no soak:

If I was the meal prepping type I’d suggest making a whole bag of these beans one weekend and freezing them for easy weeknight meals. Because once you cook the beans, this meal could not be easier or faster.

Roasting makes the tomatoes syrupy sweet, the cheese just a little soft and gooey, and the bean skins crispy in a way that is completely satisfying.

Baked gigante beans with feta and tomatoes | Me & The Moose. This vegetarian dinner, lunch, appetizer, or side is full of fiber, protein, good fats, and sweet syrupy roasted tomatoes. #meandthemoose #dinner #meatlessmonday #vegetarian #bakedfeta #cheese #roastedtomatoes #tomatoseason #sheetpandinner

A few notes:

  • I salt the bean cooking water and then don’t add any more salt until serving the beans. They soak up the sodium during cooking, so it’s very easy to over salt this dish. Also, feta is a salt bomb, so we’ve found that the end product needs no extra seasoning.

  • I’ve billed this as a meatless meal, but it could also serve as a side or appetizer just as easily.

  • Do NOT skip the lemon zest in the end. The citrus brightens up the beans and adds a layer of flavor without which, the beans could taste a bit flat.

  • I prefer to use a combo of both dried and fresh oregano, but use what you have on hand.

Baked gigante beans with feta and tomatoes | Me & The Moose. This vegetarian dinner, lunch, appetizer, or side is full of fiber, protein, good fats, and sweet syrupy roasted tomatoes. #meandthemoose #dinner #meatlessmonday #vegetarian #bakedfeta #cheese #roastedtomatoes #tomatoseason #sheetpandinner

Baked feta with gigante beans and tomatoes


Active time: about 20 minutes, on and off
Total time: 90-150 for the beans, 25-30 for the main dish
Yield: 4 dinner servings,

For the beans:
1½ cups dried giant white beans, rinsed
4 cups vegetable stock
1-2 cups water (as needed)
½ tsp sea salt
1-2 bay leaves
4 medium cloves garlic, peeled, but left whole

Yield: 3 heaping cups of cooked beans

Combine the beans, stock, salt, bay leaf, and garlic cloves in a large pot. Bring to a boil over high heat. Reduce flame to low and simmer, covered, for anywhere from 1 1/2 hours to 2 1/2 hours (90-150 minutes), stirring occasionally, until the beans are creamy and soft, but not falling apart and most of the liquid has been absorbed.

Check the beans after 60 minutes and then every 15-30 minutes after that (depending on how your beans are progressing) until the beans are tender throughout. Add more liquid if the water boils off before the beans are fully cooked.

 Drain any remaining liquid from the beans and remove the bay leaves.

For the main dish:
1/2 cup olive oil, divided  
½ tsp Aleppo pepper (optional)
1 tsp dried oregano or 1 Tbsp fresh oregano (or a combination of both dried for cooking and fresh for topping)
½ tsp smoked paprika
2-3 cups cherry tomatoes, whole (about 8-12 oz)
Small block Feta cheese (8 oz)
½ tsp lemon zest (zest of one small lemon)

Preheat oven to 400.

In a bowl or the pot you used to simmer the beans, add 1/4 cup of olive oil, Aleppo pepper, oregano, paprika, and tomatoes to the beans and mix well.

In a 9x13 baking pan (or whatever size you have), spread out the bean and tomato mixture. Clear a hole in the middle and add the feta.

Cook for 20-23 minutes, until the feta is soft and the tomatoes have released their juices AND those juices have become a little syrupy.  

Remove from the heat and top with the remaining 1/4 cup of olive oil, lemon zest, fresh oregano (if using), and sprinkling of flaky sea salt (if needed).

Roasted strawberry and rhubarb butter

Roasted strawberry and rhubarb butter | Me & The Moose. This thick, spreadable butter uses minimal effort for maximum flavor and is an easy way to use this seasonal vegetable. #meandthemoose #rhubarb #rhubarbrecipes #rhubarbbutter #strawberryrhubarb #vegan #vegetarian

Rhubarb season is here! Turn this tart veg into a thick, spreadable butter to use all day, every day.

Take me to the recipe!

If you’ve searched Instagram recently, it’ll come as no surprise that rhubarb is a very photogenic vegetable. The variations in color lend themselves to ombre-ing and chevron-ing to your hipster heart’s content. But today, we’re keeping it simple by doing neither of those things.

Instead, we’re turning frozen strawberries and those giant rhubarb stalks you find in the grocery store (or your garden if you’re lucky enough to grow your own) into a butter in the style of apple or pumpkin. Because why should our fall fruits and vegetables have all the fun?

I used frozen berries in this recipe because it annoys me that strawberry and rhubarb are a perfect combination, but their growing seasons only overlap for a hot minute. Here in New England, rhubarb starts popping up in stores and markets around mid April, but strawberries aren’t ready until June.

Anyhoo, if you do use fresh berries, I’m guessing there will be slightly more juice, but they may cook a little faster. Keep an eye on the berries after about 20 minutes instead of waiting until 30 have passed.

Let the berries and rhubarb cook until the juices start to get a little syrupy. You can test this by sticking a spoon into the hot liquid (DON’T USE YOUR FINGER!!!). If the strawberry juice coats the back of the spoon and doesn’t drip off entirely, you’re about done. Make sure that your berries don’t burn because they can taste bitter.

Stay tuned on Insta for a few ways to use this butter in both sweet and savory ways!

Roasted strawberry and rhubarb butter | Me & The Moose. This thick, spreadable butter uses minimal effort for maximum flavor and is an easy way to use this seasonal vegetable. #meandthemoose #rhubarb #rhubarbrecipes #rhubarbbutter #strawberryrhubarb #vegan #vegetarian

Roasted strawberry and rhubarb butter | Me & The Moose. This thick, spreadable butter uses minimal effort for maximum flavor and is an easy way to use this seasonal vegetable. #meandthemoose #rhubarb #rhubarbrecipes #rhubarbbutter #strawberryrhubarb #vegan #vegetarian

Roasted strawberry rhubarb butter

Active time: 5 minutes
Total time: About 1 hour, 45 minutes
Yield: 12 oz (1½ cups)

 
3 heaping cups frozen strawberries
2 heaping cups chopped fresh rhubarb (about 3 extra-large stalks chopped into 1-inch chunks)


Preheat the oven to 350.

Wash and chop the rhubarb. Combine with the frozen strawberries on a parchment-lined, rimmed baking tray.

Cook for 35-40 minutes, until the fruit is soft, the strawberries have released their juices, and the juice has started to become syrupy. Watch the berries closely after about 30 minutes to ensure that they don’t burn.

Let the fruit cool completely, about 1 hour.

Scoop the fruit into your blender. Whatever juice gets onto the spoon is fine, but do NOT add any remaining syrup.

Blend until smooth.

Store in the fridge for up to 7 days.

Roasted strawberry and rhubarb butter | Me & The Moose. This thick, spreadable butter uses minimal effort for maximum flavor and is an easy way to use this seasonal vegetable. #meandthemoose #rhubarb #rhubarbrecipes #rhubarbbutter #strawberryrhubarb #vegan #vegetarian

Sloppy Joe baked potatoes

Sloppy Joe baked potatoes | Me & The Moose. This lightened up version of sloppy Joes uses turkey meat and the bare minimum of sweetener in the filling and forgoes a carby bun for a crispy, salt, malt-vinegary baked potato. #meandthemoose #dinner #sloppyjoes #sloppyjoerecipes #healthysloppyjoes #healthyrecipes #healthydinnerrecipes #healthydinner #bakedpotato #glutenfree #dairyfree #kidfriendlydinner #familyfriendlydinner

These baked potatoes are dressed up with healthier turkey sloppy Joe filling for a tasty, healthy, and easy version of this kid-friendly sandwich.

Take me to the recipe!

Sloppy Joe baked potatoes | Me & The Moose. This lightened up version of sloppy Joes uses turkey meat and the bare minimum of sweetener in the filling and forgoes a carby bun for a crispy, salt, malt-vinegary baked potato. #meandthemoose #dinner #sloppyjoes #sloppyjoerecipes #healthysloppyjoes #healthyrecipes #healthydinnerrecipes #healthydinner #bakedpotato #glutenfree #dairyfree #kidfriendlydinner #familyfriendlydinner
Sloppy Joe baked potatoes | Me & The Moose. This lightened up version of sloppy Joes uses turkey meat and the bare minimum of sweetener in the filling and forgoes a carby bun for a crispy, salt, malt-vinegary baked potato. #meandthemoose #dinner #sloppyjoes #sloppyjoerecipes #healthysloppyjoes #healthyrecipes #healthydinnerrecipes #healthydinner #bakedpotato #glutenfree #dairyfree #kidfriendlydinner #familyfriendlydinner

M used to love sloppy Joes. LOVE THEM. However, when offered these, he declined saying, “I didn’t order that.” SOMEONE GAVE HIM THE GIFT OF SASS FOR HIS FOURTH BIRTHDAY AND I AM NOT HERE FOR IT.

After calmly explaining that I am, in fact, not his waitress, he proceeded to eat a dinner of pickles, cheese, and guacamole, all of which were the toppings and “safe” options I’d put out with the sloppy Joes. You win some, you lose some.

I’ve explained before how we started serving one family meal and adding lots of “safe” options as alternatives for M so that he can self-direct at dinner. Sometimes that means an apple and almond butter on the table or lots of condiments like pickles, olives, and cheese. Guacamole is usually reliable. But sometimes that means he doesn’t eat a ton for dinner and I’m slowly learning to be okay with that.

So, sloppy Joes, while traditionally a very kid-friendly option, were for the grownups in our house. But I have hope for the future.

Sloppy Joe baked potatoes | Me & The Moose. This lightened up version of sloppy Joes uses turkey meat and the bare minimum of sweetener in the filling and forgoes a carby bun for a crispy, salt, malt-vinegary baked potato. #meandthemoose #dinner #sloppyjoes #sloppyjoerecipes #healthysloppyjoes #healthyrecipes #healthydinnerrecipes #healthydinner #bakedpotato #glutenfree #dairyfree #kidfriendlydinner #familyfriendlydinner

What tends to appeal about Sloppy Joes is their sweetness, but I find that when the filling gets too sweet (like, when a recipe calls for a cup of ketchup), it can become cloyingly sweet. Also, who needs to eat all of that sugar for dinner?

However, the signature sloppy Joe flavor gets lost when you omit sweetener entirely, so I’ve included the bare minimum of brown sugar (2 tsp!) in this recipe. You can also wait to add it until the very end to decide for yourself if you really need it!

Sloppy Joe baked potatoes

Yield: 3 cups or 23 oz
Time: between 60-75 minutes (35 minutes active time)

4 large Russet potatoes
2 Tbsp olive oil
Flaky sea salt


1 Tbsp olive oil
1 lb ground turkey
½ medium white onion, minced (about ¾ cup)
1 medium stalk celery, minced (about ¼ cup)
1 small carrot, peeled and minced (a scant ½ cup)
2 large cloves garlic, minced 
½ cup water, divided
6 oz tomato paste (one small can, about 10 Tbsp)
2 Tbsp yellow mustard
1 tsp Worcestershire sauce
1 Tbsp malt vinegar (or whatever vinegar you have on hand), plus more for the potatoes
2 tsp brown sugar (optional)
2 tsp flaky sea salt, divided

Optional garnishes: cheese, pickles, pickles jalapenos, guacamole, sour cream, yogurt, coleslaw


  1. Preheat the oven to 400.

  2. Scrub 4 potatoes thoroughly and prick all over with a fork or small paring knife. I usually do 10-12 stabs per potato.

  3. Brush the outside skin with a very thin coating of olive oil. You should have some of the 2 Tbsp left over. Sprinkle with flaky sea salt.

  4. Place the potatoes on a sheet pan and bake for 45 minutes to an hour, or until the skin is crisp and the potato is fork tender.

  5. While the potatoes cook, heat the olive oil in a large sauté pan over medium heat for 1-2 minutes. Add the ground turkey and chop the meat into small pieces with the end of your spatula or spoon. Stir a few times and reduce the heat to medium low.

  6. Chop the onions and add to the pan, stirring a few times.

  7. Repeat with the celery, carrots, and garlic, letting each vegetable cook while you prep the next one.

  8. Cook and stir until the turkey is fully cooked and no pink remains. The whole process of cooking the turkey and veggies should take about 13-15 minutes.

  9. Turn the flame back up to medium and let the turkey and veggies brown slightly. When they begin sticking to the pan a bit (about 3-4 minutes), pour in ¼ cup of water and scrape the browned bits from the bottom of the pan.

  10. Add the tomato paste, mustard, vinegar, Worcestershire sauce, 1 tsp salt, and brown sugar (if using), and mix well. If the mixture seems too dry, add the other ¼ cup of water. If you’ve added all of the water and it seems too wet, let the mixture bubble for a few minutes until your sauce has thickened.

  11. When the potatoes are done, carefully remove the pan from the oven and, using an oven mitt on one hand to steady the potato, cut it open with a sharp knife, being careful of the steam that escapes.

  12. Pour a few drops of malt vinegar and a large pinch of sea salt into each opened potato. Top with 1/2 -3/4 cup of the turkey mixture.

Sloppy Joe baked potatoes | Me & The Moose. This lightened up version of sloppy Joes uses turkey meat and the bare minimum of sweetener in the filling and forgoes a carby bun for a crispy, salt, malt-vinegary baked potato. #meandthemoose #dinner #sloppyjoes #sloppyjoerecipes #healthysloppyjoes #healthyrecipes #healthydinnerrecipes #healthydinner #bakedpotato #glutenfree #dairyfree #kidfriendlydinner #familyfriendlydinner

Sunflower seed butter with flax and chia

Sunflower seed butter | Me & The Moose. This homemade sunflower seed butter tastes so much better than store-bought and is fortified with flax and chia seeds. #meandthemoose #sunflowerseedbutter #lunchboxideas #lunch #lunchbox #sunflowerseedrecipes #sunflowerseedbutterrecipes #lunchboxrecipes #schoolsaferecipes #nutfreerecipes

Once again, I’m copying Trader Joe’s. They have a peanut butter with flax and chia and it’s a fantastic way to get some extra nutrition into a picky eater. Here’s my school-safe version!

Jump to the recipe!

I have a confession to make: I go back and forth between caring A WHOLE LOT about M’s nutrition and then feeling like there are a million little struggles every day and I don’t want to add food to that list.

And he’s always been a contrarian with FOMO, which means he doesn’t love limits. The “perfect parent” voice in my head constantly beats me up about not being stricter. Don’t get me wrong, I say “no” to things 100 times a day and we obviously set lots of boundaries. But we’ve figured out that M does better when he has choice within those limits and that we have to say “yes” to some things or there will be a meltdown.

Anyway, part of M’s way of gaining control these days is that he has VERY strong opinions about food. What he loves one day, he hates the next. Peanut butter mixed into applesauce has been a constant and lately he’s been really into PB&J’s after watching this silly video.

BUT we can’t send any nuts to school, so sunflower seed butter it is. Unfortunately, a lot of the store-bought ones don’t taste great. I’ve made my own sunflower seed butter before and I do love this recipe. But if M’s eating this for at least one meal per day, I wanted to beef up the nutrition. And it tastes so good, he doesn’t complain!

Sunflower seed butter | Me & The Moose. This homemade sunflower seed butter tastes so much better than store-bought and is fortified with flax and chia seeds. #meandthemoose #sunflowerseedbutter #lunchboxideas #lunch #lunchbox #sunflowerseedrecipes #sunflowerseedbutterrecipes #lunchboxrecipes #schoolsaferecipes #nutfreerecipes
Sunflower seed butter | Me & The Moose. This homemade sunflower seed butter tastes so much better than store-bought and is fortified with flax and chia seeds. #meandthemoose #sunflowerseedbutter #lunchboxideas #lunch #lunchbox #sunflowerseedrecipes #sunflowerseedbutterrecipes #lunchboxrecipes #schoolsaferecipes #nutfreerecipes

A couple of notes about this nut butter:

  • When roasting the nuts, you want them to be mostly brown and golden rather than gray. But watch to make sure that they don’t burn! (See the photos above for a before and after.) Well-roasted seeds are much easier to process than ones that are still partly raw.

  • The grinding process takes a bit of patience. If you let the machine run, the seeds will come together into a paste. There are more detailed instructions for the individual grinding steps in the recipe below. Be sure to read the recipe before starting this butter.

  • Storage: I store this seed butter in the fridge because I’ve read that flax and chia (and seeds in general) tend to get rancid quickly when left vulnerable to moisture and heat in the cabinet). The cold tightens the butter considerably, but 20 seconds in the microwave makes the butter easily spreadable again.

Sunflower seed butter | Me & The Moose. This homemade sunflower seed butter tastes so much better than store-bought and is fortified with flax and chia seeds. #meandthemoose #sunflowerseedbutter #lunchboxideas #lunch #lunchbox #sunflowerseedrecipes #sunflowerseedbutterrecipes #lunchboxrecipes #schoolsaferecipes #nutfreerecipes
Sunflower seed butter | Me & The Moose. This homemade sunflower seed butter tastes so much better than store-bought and is fortified with flax and chia seeds. #meandthemoose #sunflowerseedbutter #lunchboxideas #lunch #lunchbox #sunflowerseedrecipes #sunflowerseedbutterrecipes #lunchboxrecipes #schoolsaferecipes #nutfreerecipes
Sunflower seed butter | Me & The Moose. This homemade sunflower seed butter tastes so much better than store-bought and is fortified with flax and chia seeds. #meandthemoose #sunflowerseedbutter #lunchboxideas #lunch #lunchbox #sunflowerseedrecipes #sunflowerseedbutterrecipes #lunchboxrecipes #schoolsaferecipes #nutfreerecipes
Sunflower seed butter | Me & The Moose. This homemade sunflower seed butter tastes so much better than store-bought and is fortified with flax and chia seeds. #meandthemoose #sunflowerseedbutter #lunchboxideas #lunch #lunchbox #sunflowerseedrecipes #sunflowerseedbutterrecipes #lunchboxrecipes #schoolsaferecipes #nutfreerecipes

Sunflower seed butter with flax and chia

Yield: 2-2¼ cups 
Time: 30-35 minutes

3 cups raw sunflower seeds
4-6 Tbsp coconut oil, melted
2 Tbsp maple syrup
2 tsp vanilla extract
1 tsp cinnamon
1 tsp flaky sea salt
3 Tbsp each chia seeds
3 Tbsp whole flax seeds

  1. Preheat the oven to 350. Spread the raw sunflower seeds out on a large sheet pan. Roast for 5 minutes and shake the tray. Roast for 2-3 minutes more, checking to make sure that the seeds don’t burn. When the seeds are uniformly more golden brown than gray, they’re ready for processing.

  2. Add the roasted seeds to a large food processor and grind for 2 minutes. The seeds will break up and look very dry and like breadcrumbs.

  3. Add 2 Tbsp of coconut oil and the maple syrup and process for 2 more minutes. At this stage, the seeds start coming together in a large slow-moving glacier of seed butter. Scrape down the sides and break up the glacier as necessary. It will still feel dry and crumbly when you break up the glacier.

  4. Add the vanilla and cinnamon and process again, this time letting the machine run. Let it go for at least 3-4 minutes before adding more coconut oil as the heat of the processor and the continued grinding will start to make the butter smoother and wetter. The glacier of seed butter will still be forming, but will be spinning around the food processor much faster.

  5. After that 3-4 minutes, and while the food processor is running, add the other 2-4 Tbsp of coconut oil to achieve a silky consistency. Don’t add more maple syrup or water because it will make the seed butter stick together and clump more instead of smoothing it out.

  6. The whole process of grinding the seeds into a smooth butter usually takes between 15 and 20 minutes (including stopping add ingredients), so patience is key.

  7. Transfer to a large bowl and stir in the sea salt, chia seeds and flax seeds and stir well.

Sunflower seed butter | Me & The Moose. This homemade sunflower seed butter tastes so much better than store-bought and is fortified with flax and chia seeds. #meandthemoose #sunflowerseedbutter #lunchboxideas #lunch #lunchbox #sunflowerseedrecipes #sunflowerseedbutterrecipes #lunchboxrecipes #schoolsaferecipes #nutfreerecipes

Sheet pan dinner: White fish with potatoes and fennel

Sheet pan dinner: White Fish with Potatoes and Fennel | Me & The Moose. This one pan wonder dinner is ready in 40 minutes and features fish and veggies dressed up with all the sweet, salty, creamy, briny, and crunchy toppings you could want. #meandthemoose #sheetpandinner #onepandinner #dinnerrecipes #Mediterraneandiet #fishrecipes #pescatarianrecipes #glutenfreerecipes #dairyfreerecipes

This sheet pan dinner is ready in about 40 minutes (start to finish) and combines mild base flavors with all kinds of dynamic toppings so you can please even the pickiest palate.

Jump to the recipe!

Sheet pan dinner: White Fish with Potatoes and Fennel | Me & The Moose. This one pan wonder dinner is ready in 40 minutes and features fish and veggies dressed up with all the sweet, salty, creamy, briny, and crunchy toppings you could want. #meandthemoose #sheetpandinner #onepandinner #dinnerrecipes #Mediterraneandiet #fishrecipes #pescatarianrecipes #glutenfreerecipes #dairyfreerecipes

Well hello anxiety, my old friend!

Question for the caregivers out there: Are you able to separate your own happiness from that of your kids? It’s a tough question because if your child is having a hard time in any area of his/her/their life, it can feel weird to say that you’re happy anyway. It’s also hard to actually be happy anyway. But at the same time, it’s a lot of pressure for a kid to have that much impact on their caregiver’s well-being.

We’ve had a couple of good weeks recently. You know the ones: You suddenly realize that the littles are more agreeable, they actually eat the food that you cook, and they can entertain themselves with toys that they already own!

We were on one of those streaks when M suddenly had a really tough week last week. I felt myself getting more and more anxious about it. Then I tried talking to him about a specific situation at school and he wouldn’t tell me because, he said, “I don’t want to make you mad and sad.” CRY FACE EMOJI.

I realized that my sensitive butterfly could tell that I was getting upset about his tough times and that it was stressing him out.

On the one hand, it’s good for kids, especially in these self-centered toddler and preschool years, to know that their actions and words impact others. I mean, it’s our job to teach them about consequences. But it’s also not a kid’s job to make sure that their parents are happy. So how do you balance your kids’ stuff with your own? Do you feel happy even when your kids are having a rough time?

I have no answers. Just putting this out into the universe in the hopes that someone smarter than me has some guidance.

Sheet pan dinner: White Fish with Potatoes and Fennel | Me & The Moose. This one pan wonder dinner is ready in 40 minutes and features fish and veggies dressed up with all the sweet, salty, creamy, briny, and crunchy toppings you could want. #meandthemoose #sheetpandinner #onepandinner #dinnerrecipes #Mediterraneandiet #fishrecipes #pescatarianrecipes #glutenfreerecipes #dairyfreerecipes

When I feel anxious, as I have this week, I gravitate towards unhealthy food, which always makes me feel worse. So instead, I made this sheet pan dinner and it has done the trick! Every flavor is represented here: Creamy, tangy feta; briny, salty olives; sweet, piquant roasted red peppers; and crunchy, sour pickled onions. Throw on some aromatic fresh oregano and garlic butter and this simple fish, potatoes and fennel dinner is all dressed up in a more interesting package.

The various components cook at different rates, which is the only slightly tricky part of this meal. But good news: You can prep the next step while the earlier one is cooking.

Sheet pan dinner: White Fish with Potatoes and Fennel | Me & The Moose. This one pan wonder dinner is ready in 40 minutes and features fish and veggies dressed up with all the sweet, salty, creamy, briny, and crunchy toppings you could want. #meandthemoose #sheetpandinner #onepandinner #dinnerrecipes #Mediterraneandiet #fishrecipes #pescatarianrecipes #glutenfreerecipes #dairyfreerecipes

Sheet pan dinner: White fish with potatoes and fennel

½ lb small potatoes, halved or quartered
2 large bulbs of fennel, white part only, trimmed and thinly sliced
2 Tbsp olive oil
½-1 tsp salt, divided  
Black pepper, to taste
4 white fish fillets, about 6 oz each, fresh or frozen
2 Tbsp butter
2 cloves garlic, minced  

Toppings (all are optional!):
½ cup green or black olives, pitted and chopped
2-3 oz feta, crumbled
Fresh oregano
Quick pickled red onions (See recipe below)
Roasted red peppers, sliced
Lemon wedges
Flatbreads, Naan, or Pita

  1. Preheat the oven to 425.

  2. Prep the potatoes and place on a parchment-lined baking sheet. Toss with 1 Tbsp of olive oil and sprinkle with salt. Bake for 5 minutes.

  3. While the potatoes roast, slice the fennel into 1/8th inch slices. Add the fennel to the roasting pan and toss with the other 1 Tbsp of oil and another large pinch of salt. Bake for 12-15 minutes or until the fennel starts to brown and the potatoes are fork tender.

  4. While the fennel roasts, wrap your fish in parchment packets. Cut a piece of parchment 2-3x as large as your fish filet. Place the filet in the middle and bring the two longer ends together and fold down. Fold up the remaining sides.

  5. Add the fish on top of the veggies and cook until it flakes easily. This will take slightly longer if you’re cooking the fish from frozen. (I check the fish after 10 minutes if thawed, or after 15-18 minutes if frozen. Open up one parchment packet and try to flake the fish with a fork. If it comes apart easily, it’s done.)

  6. While the veggies and fish are roasting, prep your toppings. Set aside.

  7. Mince the garlic. Combine with 2 Tbsp of butter and heat in the microwave for 30 seconds to a minute until the butter is liquid. Add a pinch of salt and stir. Set aside.

  8. Remove the sheet pan from the oven and carefully open the parchment packets. Discard the paper and the water that’s collected in the packets while the fish cooked.

  9. Top the fish fillets with the garlic butter.

  10. Top the sheet pan with any of the toppings you choose.

Yield: 4 servings

Quick pickled red onions
1 large red onion, sliced into 1/8 inch slices
1/2 cup white vinegar
1 Tbsp granulated sugar
1/2 tsp kosher salt

  1. Combine the onions with the pickling ingredients in a large container and shake a few times. Let sit in the refrigerator for at least an hour, or up to 1 week.

Sheet pan dinner: White Fish with Potatoes and Fennel | Me & The Moose. This one pan wonder dinner is ready in 40 minutes and features fish and veggies dressed up with all the sweet, salty, creamy, briny, and crunchy toppings you could want. #meandthemoose #sheetpandinner #onepandinner #dinnerrecipes #Mediterraneandiet #fishrecipes #pescatarianrecipes #glutenfreerecipes #dairyfreerecipes