All hail “Porksgiving”!! Haha! this is an awesome dish! I love that it’s cooked in one pan. You can’t beat that. And of course I’m obsessed with pork, duh. I have to add that I feel the same way about my son’s preschool teachers. They have made it so nice for me to be able to drop him off and get to work. There are no tears or fights and they love him so much! It takes special people to do those sorts of jobs! <3 Hugs to you, Julie!
- 1 lb 4-5 chops bone-in pork chops
- 16 oz baby red potatoes cut into 1” in pieces
- 16 oz green beans trimmed
- 2 Tbsp olive oil
- 1 tsp thyme
- 5 garlic cloves minced
- 1/4 tsp pepper
- 1/2 tsp salt
- 2/3 c. grated Parmesan cheese
- 2 Tbsp chopped fresh parsley leaves
Preheat oven to 400 degrees. Spray baking sheet with non-stick cooking spray.
In a large mixing bowl combine the olive oil, thyme, garlic, pepper, salt and Parmesan cheese.
Brush about 1/2 of mixture on the top of the pork chops. Place pork chops on baking sheet.
Add the potatoes and green beans to the Parmesan mixture in the bowl and mix until combined. Place veggies on the baking sheet with pork chops.
Bake 20-22 minutes then broil for 3-4 minutes until the cheese is golden and the pork is completely cooked through – reaching an internal temperature between 145 degrees to 160 degrees F. Let rest 3 minutes.
Garnish with parsley and serve immediately.
So this is totally happening for dinner this week, maybe even as early as tomorrow! I have a bag of those adorable little peppers in my fridge and I’ve been itching to use them. Plus, yellow squash is one of my favorite veggies and homemade pesto is the bomb! Perfect recipe here, Krista! 🙂
- 1 lb. of whole wheat penne pasta
- Homemade Basil Pesto
- 2 zucchini, sliced
- 2 yellow squash, sliced
- 1 red onion, cut into 1” cubes
- 15–20 mini bell peppers (assorted peppers), tops cut off
- 2 tablespoons of olive
- 1 teaspoon of salt
- 1/2 teaspoon of ground pepper
- Preheat oven to 400.
- Place zucchini, squash, red onion, and mini bell peppers on baking sheet. Season with olive oil, salt, and pepper. Toss to coat.
- Bake for 20 minutes. Remove from oven and set aside.
- Bring a pot of water to a boil. Add pasta and cook until al dente, according to package directions.
- Drain pasta when done and reserve 1/2 cup of cooking liquid.
- In a large bowl add cooked pasta, roasted vegetables, basil pesto, and 1/2 cup of reserved cooking liquid. Toss to coat.
- Serve. Top with additional parmesan cheese if desired.
I am so jealous of your basil plethora! I will gladly take some! This roasted veg pasta has my name all over it, I love pasta loaded with veggies and pesto. Yum!
I make this all the time and absolutely love it. I usually do carrots, sweet potatoes, broccoli and chickpeas, and it is so filling and delicious. When I add the cinnamon I usually add some garam masala as well. Also as weird as it sounds I’ll sometimes add about 1/4 cup of soy vay teriyaki sauce or a tablespoon of brown sugar to give it a hint of sweetness and it works so well! Thanks for the great recipe.
- 2 Tablespoons olive oil
- 1 large yellow onion, finely diced
- 4 medium cloves garlic, minced
- 1 Tablespoon fresh ginger, finger grated
- 1 Tablespoon. ground coriander
- 1-1/2 teaspoon. ground cumin
- 3/4 teaspoon ground turmeric
- 1/2 teaspoon. cayenne
- 1 Tablespoon. tomato paste
- 2 cups vegetable broth
- 1 cup light coconut milk
- 1 teaspoon cinnamon
- Salt and Pepper
- 1 cauliflower or broccoli head, chopped into florets
- 3 medium sweet potatoes, peeled and diced or 6 red potatoes,diced
- 2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)
- 1 cup frozen peas
- 4 cups (handfuls) spinach, light packed
- 1.whole lime, juiced and zested
- 2 Tablespoons fresh cilantro, chopped
- Basmati rice for serving
- In a large pot, heat the oil over medium-high heat. Add the onion and stir/cook, until golden brown, about 2 minutes. Reduce heat to medium, add the garlic and ginger; cook, stirring, for 1 minute.. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds. Add the tomato paste and stir until even distributed throughout the spices, about 1 minute.
- Add the broth, coconut milk, cinnamon, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.
- Add the cauliflower, potatoes, tomatoes, and peas. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes.
- Stir in the lime juice, and zest; cook about 3 minutes more. Season to taste with salt.
- Add 2 heaping handfuls of spinach and cook for 2 minutes until the spinach turns bright green. Serve over rice and garnish with cilantro.
I cannot believe it took me this long to find your space here! Your recipes look fantastic and I am so excited to try this one! I am MS and am trying to lower my meat intake, especially red meat and have been on the hunt for some great recipes that aren’t full of gluten and dairy and I’m so excited I stumbled upon your site while looking for vegan mac and cheese! Thanks!!
- 10–15 medium shrimp (peeled, thawed)
- 1/4 cup sliced red onion
- One large tomato (sliced 1/3 inch thick)
- 2 yellow squash and/or zucchini (sliced 1/4 inch thick)
- One jalapeño, sliced and deseeded
- 1/3 cup cream or coconut cream
- 2 eggs
- 1 tbsp melted butter or oil (butter works best for texture).
- 2 garlic cloves (1 tsp minced)
- 2 heaping tbsps gluten-free starch or 1/4 cups gluten-free flour (2 tbsp is using arrowroot or corn starch work best).If using almond flour or other gluten free flour, see notes)
- Sea salt and black pepper to taste (extra for serving)
- 1/3 to 1/2 cup grated parmesan or nutritional yeast needing a dairy-free option. Feel free to add more for a cheesier topping if desired.
- 1/2 teaspoon chili pepper flakes or seasoning
- Cilantro and additional chili flakes for toppings and garnish
- First, make sure your shrimp is peeled and thawed out. Preheat oven to 350F
- Next, make sure all your veggies are sliced. If you want more flavor to the dish, lightly brown (dry sautée) your onion in the pan (until fragrant) first. Then lightly oil or grease your pan and layer the rest of the vegetables evenly into the baking dish or pan (casserole dish or cast iron dish work great). Place Shrimp on top or mixed within the veggie layers.
- In a small bowl, mix your cream, garlic, egg, starch, and butter or oil. Whisk together until smooth yellow mixture is formed.
- Pour this evenly over your shrimp and veggie dish. Sprinkle your sea salt and black pepper over casserole dish followed by your grated parmesan, evenly.
- Garnish with red pepper flakes.
- Place in oven and Bake at 350 Fahrenheit for 35-45 minutes, depending on your oven. Just want to make sure that your shrimp are cooked and your veggies are nice and tender. Check at 25-30 minutes to see progress. The shrimp will shrink while cooking.
- *NOTE* If you are using small shrimp, you might want to add them during the last half of baking to ensure they don’t overcook. The top should be a little golden brown due to the baked Parmesan. The eggs should be cooked through.
- Once cooked, remove and more sea salt, pepper, cilantro on top! Feel free to season with additional chili flakes as well.
- You can use nondairy butter or olive oil if desired but the taste and consistency might be a little different. Check around 25 minutes, as the veggies may cook faster.
Notes on consistency
The egg/butter/cream mixture acts as a base, almost like a frittata. You will want to make sure that’s cooked through as well. If you find the consistency too runny, use less cream or one less egg.
Notes for flour substitutes
Thanks to a reader, Gail, for informing me about this. She used coconut flour in place of starch. It is in a ratio of 1/4 of the almond flour. So, in this recipe, you will use 2 tablespoons instead of 1/4 cup almond flour. Add a little extra liquid. You can also use corn starch for those sensitive to coconut.