In the kitchen with Henny: Sheet pan magic

And even though the days have more light in them, I still sometimes feel like I could use five more hours.

Through coaching my clients, I realize more and more how important it is to keep dinner simple, without compromising on taste or nourishment. Dinner does not always need three pots, five steps, and a kitchen that looks like a storm passed through.

Sheet pan dinners are always a win because they give us so much flexibility. Different vegetables, herbs, spices, and sauces can completely change the flavor of the meal, while the basic method stays the same. A little chopping, a quick marinade or seasoning, and the oven does the rest.

This week, I’m sharing a few simple dinners that can be made in one pan with just a few minutes of prep time, plus a magical chocolate pudding cake for dessert.

So go out and enjoy the beautiful weather. Sit on a bench, take in the beauty of our land, and know that dinner can still happen without taking over your whole day.

Growing up, I did not know the word “gnocchi,” but I definitely knew what shlishkes were. I am sure many of you know exactly what I am talking about: those soft potato dumplings coated in golden crumbs. They were simple, comforting, and absolutely delicious.

Years ago, I was invited to a women’s potluck get-together. I cannot remember what I brought, but I do remember what the host, Ilana, served: gnocchi with pesto. It was incredible. When I asked her what it was called, she looked at me a little puzzled, as if to say, “How do you not know what gnocchi is?” So I learned a new word and discovered a new dish, too.

This recipe takes that same gnocchi goodness, adds colorful vegetables, and brings it all together on one pan for a delicious, easy meal. You can keep it parve or add cheese during the last five minutes of baking.

Yields 4-6 servings.

500 gr. gnocchi

2 zucchini, sliced into half-rounds

1 red onion, sliced

20-25 cherry tomatoes

3 peppers, red, yellow and green, sliced

3 Tbsp. olive oil

2 cloves garlic, crushed

1 tsp. kosher salt

½ tsp. black pepper

1 tsp. dried basil

1 cup shredded mozzarella, optional

Preheat oven to 180°C/350°F. Line a large baking sheet with baking paper.

Place the gnocchi, zucchini, red onion, cherry tomatoes, and peppers on the baking sheet. Drizzle with olive oil and add the garlic, salt, pepper, and basil or Italian seasoning. Toss everything together until well coated, then spread into an even layer.

Bake for 25-30 minutes, stirring once halfway through, until the gnocchi is golden and the vegetables are softened.

For a dairy version, sprinkle the mozzarella over the pan during the last five minutes of baking and return to the oven until the cheese is melted. Serve warm.

I love experimenting with salmon, although, honestly, it tastes great with just salt and pepper. Still, fresh herbs have a way of bringing out the flavor and making a simple piece of fish feel a little more special.

This one-pan salmon dish comes together in minutes and can be on your plate in less than half an hour. It uses simple ingredients, fresh lemon, garlic, and dill, and turns them into a bright, flavorful dinner with barely any cleanup.

Yields 4 servings.

4 salmon fillets

20 cherry tomatoes

2 zucchini, cut into half-rounds

300 gr. frozen green beans, thawed and patted dry

1 red onion, sliced

Juice of 2 lemons

½ cup olive oil

1/8 cup chopped fresh dill, or 1-2 tsp. dried dill

4 cloves garlic, crushed

1 tsp. kosher salt

½ tsp. black pepper

Preheat oven to 190°C/375°F. Line a large baking sheet with baking paper, or grease it well with oil spray. In a small bowl, mix the lemon juice, olive oil, dill, garlic, salt, and pepper until well combined.

Place the salmon fillets on the baking sheet and arrange the cherry tomatoes, zucchini, green beans, and red onion around them. Pour the marinade over the salmon and vegetables, making sure everything is well coated.

We all love chicken dinners. They are easy to make and often become some of our favorite go-to meals. This one takes things up a level with za’atar, along with a few simple spices, giving it that delicious Mediterranean flavor.

As the chicken bakes, the spices mix with the juices from the chicken and coat the potatoes and carrots underneath. The result is a flavorful, comforting feast that comes together easily and smells absolutely incredible.

Yields 6 servings.

8 bone-in, skin-on chicken thighs and drumsticks

4 potatoes, cut into wedges

4 carrots, sliced into sticks or rounds

3 Tbsp. olive oil

3 Tbsp. za’atar

½ tsp. paprika

1 tsp. garlic powder

1 tsp. kosher salt

½ tsp. black pepper

Juice of ½ lemon

1 Tbsp. honey

Preheat oven to 190°C/375°F. Line a large baking sheet with baking paper.

Place the chicken, potatoes and carrots on the baking sheet.

Cover the pan tightly with foil and bake for 30 minutes. Uncover and bake for another 50-60 minutes, or until the chicken is golden, cooked through, and tender.

I love researching recipes, and I find that there are never too many desserts out there. But the best ones are the desserts that are easy to put together and still have a little magical twist.

This chocolate cake gets mixed right in the pan, sprinkled with a cocoa-sugar mixture, and then topped with hot coffee. Somehow, as it bakes, it turns into a soft chocolate cake with a rich pudding-like sauce on the bottom. I was so intrigued by the idea of pouring coffee over cake batter and watching it become its own chocolate pudding underneath.

I will tell you that this is best served warm, in a bowl, with a spoon, and if you really want to take it over the top, a scoop of vanilla ice cream. It may not be the most picture-perfect chocolate cake; but after one bite, I promise, you will not care.

Yields: 9x13-in. pan.

For the cake batter:

1½ cups flour

1 cup sugar

1/3 cup cocoa

2½ tsp. baking powder

½ tsp. salt

2 eggs

2/3 cup milk or nondairy milk

2 tsp. vanilla extract

½ cup vegetable oil

½ cup chocolate chips or chopped nuts, optional

For the coating:

1/3 cup white sugar

1/3 cup light brown sugar

¼ cup cocoa

2 cups hot brewed coffee or hot water

Preheat oven to 180°C/350°F. Grease a 9x13-in. baking dish.

Add the flour, sugar, cocoa, baking powder, and salt directly into the baking dish. Mix with a fork or whisk until combined.

Add the eggs, milk, vanilla and oil to the pan and mix until you have a smooth batter. Fold in the chocolate chips or chopped nuts, if using, and spread the batter evenly in the pan.

In a small bowl, mix the white sugar, brown sugar, and cocoa. Sprinkle evenly over the batter.

Bake for 20-25 minutes, until the cake is puffed and set on top, but still soft and saucy underneath.

Let cool for about 15 minutes before serving. Serve warm, preferably with a spoon, because the chocolate sauce is hiding underneath.

Last week I got to celebrate my 22nd “aliyahversary.” I feel especially grateful for the gift of calling this land my home and, even more than that, for the gift of actually living in my home.

I still remember making aliyah in 2004, getting off the plane and feeling that warm, familiar feeling of home. I had no apartment yet, no job, no husband, and no idea what tomorrow would bring, but somehow I felt home in every sense of the word.

Twenty-two years later, life is fuller than I ever could have imagined. There are meals to make, family schedules to juggle, work deadlines, camp plans, and a kitchen that sometimes feels like it never closes.

But even in the busy, ordinary moments, I try to remember what a blessing it is to be here, building a life, a family, and a home in the land I dreamed of living in.