This sampling from is full of ideas that can be easily modified with ingredients on hand to create a dining experience everyone will enjoy.

Sheet pan shrimp and sausage

cooking spray

1 lb. baby Yukon Gold potatoes, quartered

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4 ears corn, husked

4 Tbsp. olive oil, divided

3 Tbsp. Creole seasoning

1 lemon, juiced

1 Tbsp. minced garlic

2 tsp. Italian seasoning

1 tsp. paprika, divided

1/2 tsp. red pepper flakes

1 pinch salt and ground black pepper

1 red bell pepper, cut into 2-inch pieces

1 yellow bell pepper, cut into 2-inch pieces

1 orange bell pepper, cut into 2-inch pieces

1-1/2 cups cherry tomatoes, halved

1 onion, cut into 2-inch pieces

4 andouille or other type sausages, sliced

1 lemon, cut into wedges

1 lb. uncooked medium shrimp, peeled and deveined

1/2 tsp. Creole seasoning

2 Tbsp. chopped fresh parsley, or to taste

finely chopped green onion, or to taste

Preheat the oven to 425 degrees. Spray a large sheet pan with cooking spray.

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Add corn and boil for an additional 5 minutes. Drain. Cut corn into thirds.

Meanwhile, combine 3 tablespoons olive oil, 3 tablespoons Creole seasoning, juice from 1 lemon, garlic, Italian seasoning, 1/2 teaspoon paprika, red pepper flakes, salt, and pepper in a small bowl. Mix well to combine and set seasoning mixture aside.

Combine boiled potatoes and corn, all the bell peppers, cherry tomatoes, onion, and sausage slices in a large bowl. Add seasoning mixture and mix evenly.

Spread potato mixture onto a sheet pan in a single layer. Place lemon wedges evenly on all sides of the sheet pan. Bake in the preheated oven for 8 minutes.

Meanwhile, combine shrimp, 1 tablespoon olive oil, 1/2 teaspoon paprika, and 1/2 teaspoon Creole seasoning in a bowl. Marinate for a few minutes. Add shrimp to the sheet pan with the potato mixture after 8 minutes of baking and mix to combine.

Return sheet pan to the oven and cook until shrimp are opaque, 6 to 8 minutes. Remove lemon wedges and garnish with parsley and green onions.

Sheet Pan Chicken Fajitas

1/3 cup vegetable oil

2 tsp. chili powder

1 tsp. dried oregano

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. ground cumin

1/2 tsp. salt

1/4 tsp. ground black pepper

1 pinch ground cayenne pepper

1-1/2 lbs. chicken tenders, quartered

4 cups sliced bell peppers, any color

1 onion, sliced

1/4 cup chopped fresh cilantro

1/2 lime, juice

Combine vegetable oil, chili powder, oregano, garlic, onion, cumin, salt, pepper, and cayenne pepper in a large resealable plastic bag. Add chicken tenders, bell peppers and onion and shake to mix.

Marinate chicken mixture in the refrigerator, 30 minutes to 2 hours. Preheat the oven to 400 degrees. Line a rimmed sheet pan with aluminum foil. Spread chicken mixture onto the prepared pan. Roast in the preheated oven, stirring halfway through, until chicken is no longer pink and bell peppers soften, 15 to 20 minutes. Sprinkle cilantro and pour lime juice over chicken mixture, then toss to distribute.

Sheet Pan Roasted Mediterranean Vegetables

12 cherry tomatoes, halved

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 green bell pepper, chopped

2 zucchini, sliced

2 red onions, quartered

2 cloves garlic, crushed and peeled

2 Tbsp. olive oil

1 tsp. chopped fresh basil

ground black pepper to taste

Preheat the oven to 350 degrees. Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper.

Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.

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