30 Minute Meals

One Sheet Pan Herb Crusted Salmon with Garlicky Green Beans & Cherry Tomatoes

A seasonal favorite with a super easy clean-up
September 15, 2016
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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One sheet herb crusted salmon recipe by @waitingonmarthaHerb crusted salmon with green beans and cherry tomatoes, recipe @waitingonmartha

When any meal I make tastes good I celebrate.  When any meal I make tastes good, looks way more difficult than it actually is to create, and is crazy easy to clean up I dance a little jig in unedited pure joy.  Really, I do dance a little jig.  And that little jig is currently happening thanks to my drool-worthy, uber healthy, one sheet pan salmon with garlicky green beans and cherry tomatoes.  

It’s a delightful recipe to have up your sleeve, as it’s just as easy as it is elegant.  It makes for a wonderfully elevated weeknight meal (we’re still making weeknight meals a priority), while also serving as an instant crowd-pleaser for any dinner party. And while I’m not personally a huge salmon fan, even I can always be tempted with one of these herb crusted, wild-caught salmon filets alongside some of my favorite vibrant, seasonal veggies.  

For today’s one sheet pan salmon, I topped the salmon filets with an homemade herb mixture of minced garlic, chopped parsley, thyme, oregano, basil, a little rosemary and olive oil from my herb garden (check out our easy indoor herb garden tutorial). I then added fresh, farmers market green beans and heirloom cherry tomatoes onto the sheet with the salmon filets.  You can, of course, include any of your favorite seasonal vegetables here; I like to use whatever I’ve picked up in my farmers market haul from the weekend before. 

In true one-sheet-pan form, I baked everything on a baking sheet lined with parchment paper, which preserves my sheet pan and allows for the easiest clean up.  Plus there’s just something about how well all of these flavors bake and meld together that really just makes this an A+ all around. Tell me, do you think you’ll give my one sheet pan salmon a go?  Truly, MKR

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One Sheet Pan Herb Crusted Salmon with Garlicky Green Beans & Heirloom Cherry Tomatoes
Serves 4
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1 large filet wild caught salmon (or 4 individual filets) with skin-on and de-boned
  2. fresh green beans, whole
  3. 2 pints heirloom cherry tomatoes
  4. 2 shallots, sliced
  5. 3 garlic cloves, rough chopped
  6. salt and pepper, to taste
  7. 4 tbs+ olive oil
  8. 2-3 tbs. balsamic vinegar
  9. herb mixture*
  10. 1 sheet parchment paper
*for herb mixture
  1. 8 cloves of garlic
  2. handful parsley, thyme, oregano, basil and a little rosemary, chopped
  3. 1 tablespoon olive oil
  4. Salt & pepper
Instructions
  1. Preheat oven to 400 F degrees.
  2. Assemble tomatoes to one side of the sheet pan and season with salt, pepper and drizzle balsamic vinegar on top.
  3. Add green beans to sheet pan, top with sliced shallots and rough chopped garlic. Season with salt, pepper, and drizzle olive oil on top.
  4. Make herb mixture; combine all chopped herbs into a pile on cutting board. Drizzle with olive oil and mix into a paste with your fingers (only enough for it all to bind together).
  5. Assemble salmon filets on sheet pan and rub herb mixture on top.
  6. Cook for approx. 20 minutes (or until tomatoes are bursting).
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

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Vegan Fettucine Alfredo with Broccoli and Homemade Garlic Bread

A lighter, healthier take on my all-time favorite pasta dish
September 12, 2016
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Vegan Fettucine Alfredo recipe by @waitingonmartha Vegan Fettucine Alfredo recipe by Waiting on Martha

Fettuccine alfredo is probably my all-time favorite pasta. It’s that guilty pleasure dish that you just know is going to hit the spot.  But like any of you know who have tried to recreate a healthy version of this dish too, it’s tough.  I’ve been trying to perfect my vegan fettuccine alfredo recipe for what feels like forever.  I’ve seen versions of the dish with soy milk, white wine cashew cream, potatoes and more…but all of them seemed to sort of simply fall flat.  

When I think of my favorite fettuccine alfredo, I think of the creamy, rich sauce…nothing watery or bland.  And friends, I think I’ve finally figured it out vegan-style.  And you don’t have to be vegan to enjoy this rendition; it’s good for all of us to cut back on the heavy stuff like heavy cream and cheese once in awhile.  In the recipe below, I’ve used cauliflower, garlic, almond milk, nutritional yeast and salt and pepper, and thrown it all in my blender.  The result?  A lighter sauce that’s low-fat, dairy-free, but still has that creamy, rich and warming consistency of a true alfredo.  I may even prefer it to the original now!  Truly, MKR 

P.S. For more vegan recipes, try my Vegan Broccoli Salad, my Vegan Everything Bowl & Spicy Vegan Lettuce Wraps. xo

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Vegan Fettuccine Alfredo Pasta with Broccoli
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 4 cloves of garlic, diced
  2. 1 teaspoon extra virgin olive oil
  3. 2 cups cauliflower, boiled/cooked through
  4. 1 cup almond milk, plus more for consistency
  5. 1 handfull of parsley, finley chopped
  6. Salt and freshly ground pepper, to taste
  7. 1 tablespoon nutritional yeast
  8. 6 ounces uncooked fettuccine pasta
  9. 2 cups of broccoli florets, blanched
Instructions
  1. Over medium-high heat sauté the garlic with olive oil until golden brown, about 2-3 minutes, set aside.
  2. In a large pot of water bring cauliflower to a boil and cook until when you prick it with a fork it's soft.
  3. While the cauliflower is cooking bring another large pot of salted water to a boil and cook the pasta al dente according to package directions.
  4. While the pasta is cooking and once cooked through add to a blender along with the garlic, almond milk salt, pepper, and nutritional yeast. Blend until smooth. Add parsley and pulse just barley mixing.
  5. Drain the pasta and pour it into the pan on medium low, top with the sauce, and broccoli, stir and cook until the broccoli is warmed through 2-3 minutes. Plate the finished mixture and enjoy!
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

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Spicy Buffalo Chicken Cheese Dip

A Crowd-Pleasing Dip, Perfect for Tailgating and Potlucking
September 6, 2016
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Spicy Buffalo Chicken Cheese Dip recipe by Waiting on MarthaSpicy Buffalo Chicken Cheese Dip, recipe by @waitingonmartha

We officially have football season on the brain over here.  Yesterday’s healthy-ish Spicy Buffalo Cauliflower Bites were just one way to enjoy that beloved buffalo flavor that tailgate season brings.  Today’s Spicy Buffalo Chicken Dip brings the heat again…with a little more guilt (okay, okay it’s probably the most caloric thing ever), but who doesn’t like buffalo chicken dip?  Let me rephrase that; there is no one that doesn’t like buffalo chicken dip.  No one.  It’s a crowd-pleaser through and through, and it’s so easy to make. Win-win, I say. 

So you know that saying ‘if it ain’t broke don’t fix it’?  Well, I’m a big believer in that, so this is your traditional buffalo chicken dip, with just a little added crunch.  You’ll need cream cheese, ranch dressing, buffalo sauce (my favorite is Wing Time Buffalo Wing Sauce), cheese, hot sauce, shredded chicken, celery, diced green onions, and toasted french bread to bring this tailgate dream to life.  You can also serve it with celery sticks or crackers…but I think you’ll too find that nothing beats toasted french bread for this thick, ooey-gooey, so good dip that is worth every single calorie.  Enjoy!  Truly, MKR

P.S. If you’re vegetarian, you can serve the shredded chicken on the side.  The dip can definitely live on its own without the chicken. xo

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Spicy Buffalo Chicken Dip
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Prep Time
10 min
Cook Time
55 min
Total Time
1 hr 5 min
Prep Time
10 min
Cook Time
55 min
Total Time
1 hr 5 min
Ingredients
  1. 3 chicken breasts cooked & shredded
  2. 1 jar of buffalo hot sauce
  3. 1 package (8 ounces) cream cheese, softened.
  4. 1 jar of ranch dressing
  5. 2 cups (8 ounces) shredded Monterey Jack cheese.
  6. 2 bunches of green onions, chopped
  7. 1 bunch of celery, chopped
  8. French bread, sliced and toasted
Instructions
  1. Preheat oven to 350°.
  2. Into a ungreased shallow baking dish spread cream cheese layer with chicken, wing sauce and salad dressing. Top with shredded cheese.
  3. Bake covered for 10-15 minutes, uncovered 20 minutes or until cheese is melted.
  4. Serve with bread, tortilla chips, celery, and/or carrots
Welcome by Waiting on Martha https://waitingonmartha.com/

 

Photography, Rustic White for Waiting on Martha

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