Week of June 29th…
CHICKEN MARBELLA WITH JASMINE RICE & BROCCOLI…Preheat oven to 350 degrees. Place chicken in a baking dish in a single layer and pour marinade over. Sprinkle the brown sugar over the top and pour wine over, roast for 45-50 min basting occasionally. When the chicken has 15 min left, place broccoli on a baking sheet, drizzle with oil and add to the oven to roast for 15 min. Warm the Jasmine rice and serve the chicken over the rice with the juices and prunes, olives and capers with broccoli on thr side. Yum.
SKIRT/FLANK STEAK WITH MEDITERRANEAN ORZO SALAD & ROASTED RED PEPPER SAUCE…The flank steak has been sous vide’ed to med rare, so you will just need to heat it up by searing on a hot grill or in a hot pan or broil in oven for 3-5 min per side, then slice against the grain. Take the orzo salad out of the fridge to warm up a little while you cook the steak. Warm the roasted red pepper sauce just a little and serve the steak with orzo salad drizzled with the roasted red pepper sauce. Enjoy.
TURKEY & VEGETABLE STUFFED BELL PEPPERS WITH LEMON-HERB QUINOA…Preheat oven to 400 degrees. Place bell peppers in a baking dish and cover with foil, Bake 30 min, uncover and bake 10 min more. Serve with quinoa cold or slightly warmed up. Enjoy!
Week of June 15th…
ROASTED SALMON WITH DILL RICE & ASPARAGUS…Preheat oven to 400 degrees. Lightly grease a large baking sheet and place salmon with glaze on one side and asparagus on the other. Drizzle asparagus with olive oil if needed. Roast for 12-15 min. While Salmon and asparagus are in the oven, warm the dill rice. Serve salmon and asparagus over dill rice. Enjoy.
GARLIC-LEMON CHICKEN & BROCCOLI…Preheat oven to 425 degrees. Lightly grease a large baking sheet and place chicken drizzled with olive oil on one side, roast 10 min. Add broccoli to other side of baking sheet and roast all 15 min more (internal temp of 165). Add about 1/3 of the garlic-lemon sauce to the chicken and broil 2-3 min. While chicken and broccoli are in oven, warm your bread and gently warm up remaining sauce. Serve the chicken and broccoli with the remaining sauce and parmesan over all and with the crusty bread to soak up sauce. Yum.
BEEF TACO SOUP…Just heat by portion and top with cheese, avocado & tortilla chips. Enjoy.
Week of June 8th…
BBQ PORK RIBS WITH COLESLAW & BAKED BEANS…Preheat oven to 300 degrees. Take coleslaw out of the fridge. Remove ribs from vacuum sealed packet but leave them wrapped in foil. Place them on a rimmed baking sheet. Bake for 15 min. Carefully open foil and slather both sides with the BBQ sauce, make sure they are meat side up and broil for 3-5 min. While Ribs are in the oven, warm the beans on the stove. Serve Ribs with the baked beans and coleslaw. ENJOY.
CORNFLAKE CRUSTED HOT HONEY MUSTARD CHICKEN WITH BROCCOLI AND RICE…Preheat oven to 450 degrees. Grease a baking sheet or cover with parchment. Place chicken on one side and broccoli on the other, drizzle with olive oil. Bake 20 min. Reduce oven to 400 degrees. Toss broccoli and coat chicken with the hot honey mustard sauce. Bake 3-5 min more. While chicken and broccoli are cooking, warm the cooked rice adding a little water if needed. Serve chicken with rice and broccoli and any extra sauce on the side. Yum!
SPAGHETTI & MEATBALLS…Preheat oven to 350 degrees and line a baking sheet with parchment paper or grease generously. Place meatballs on one side of baking sheet and broccoli on the other and drizzle with olive oil if needed. Bake 12-15 min for turkey meatballs, 13-17 min for beef meatballs. Then broil for 5 min more (both meatballs)(internal temp of 165). While meatballs are in the oven, cook spaghetti according to package and heat sauce on stove top on med-low, stirring occasionally until warmed through, 8-12 min. When pasta is done, drain and add to sauce. When meatballs are done you may add them to the sauce and toss all together or arrange on top of the pasta. Top everything with parmesan and serve with bread and lightly dressed greens. Enjoy.
Week of June 1st…
ROASTED WHITE FISH WITH FAVA BEAN SUCCOTASH…Preheat oven to 400 degrees and remove succotash from fridge. Place fish on a lightly greased baking sheet and drizzle with olive oil and bake 10-12 min. Give the succotash a toss and serve fish on top of succotash drizzled with roasted tomato vinaigrette. Enjoy.
PEANUT SESAME NOODLE SALAD WITH CHICKEN…Preheat oven to 425 degrees and place chicken on a lightly greased baking sheet and drizzle with olive oil and bake 25-30 min (internal temp of 165). While chicken is cooking, prepare the noodle salad. Place noodles and vegetables in a large bowl and toss with desired amount of peanut sauce until nicely coated. When chicken is done, chop or slice and serve on top of the noodle salad drizzled with more peanut sauce and sesame seeds. Yum.
QUICHE WITH SAUSAGE, POTATOES & SPINACH…Warm by portion OR to reheat the whole quiche, preheat oven to 350 degrees and remove plastic wrap but cover loosely with foil and bake 15-20 min. Serve with lightly dressed greens. Quiche is also delicious at room temperature. Enjoy
Week of May 25th
ROASTED PORK LOIN WITH ARUGULA AND FARRO SALAD… Preheat oven to 350° and remove farro from the fridge while the oven preheats. Turn the pork loin over in the marinade while the oven is warming up. Roast the pork loin with a little bit of the juices on it for about 20 minutes, it may take a few minutes more, you’re looking for an internal temperature of 145°. If it’s not too much trouble, I would highly recommend searing the pork loin in a hot pan for a couple of minutes per side before putting it in the oven. When pork loin is done remove it from oven and let it rest for a few minutes while you prepare the salad. Toss the arugula with the farro (the farro has the lemon vinaigrette tossed in it already) and the toppings and the pistachios, then gently fold in the shaved parmesan. Slice your pork loin and serve with farro and arugula salad.
MUSTARD CHICKEN WITH WHITE BEAN AND TOMATO SALAD… Preheat oven to 425° and remove tomato and white bean salad from the fridge while chicken cooks. Bake the chicken with all it sauce for about 25 to 30 minutes, looking for an internal temperature of 165°. Alternately, you can grill the chicken if you prefer. Serve the mustard chicken with white bean and tomato salad.
BUFFALO CAULIFLOWER MACARONI AND CHEESE… Preheat oven to 350° and remove mac & cheese from the fridge while the oven heats up. Bake mac & cheese, uncovered, 30 to 40 minutes until bubbly and golden Brown. Enjoy alongside lightly dressed greens.
Week of May 18th…
MEXICAN STREET CORN STYLE SALAD WITH FLANK STEAK…The flank steak has been sous vide’ed to med rare, so you will just need to heat it up by searing on a hot grill or in a hot pan or broil in oven for 3-5 min per side, then slice against the grain. Toss the lettuce and cabbage mix with the toppings and the beans and cotija cheese with the pepita-cilantro dressing then add flank steak on top. Enjoy. (for chicken instead of flank steak, bake at 425 degrees for 20 min)
MISO-HONEY CHICKEN WITH ASPARAGUS AND STEAMED RICE…Place half the miso-honey sauce in the container with the the chicken and let it marinate for 15-30 min. (longer than 30 min will start to dry out the chicken). Preheat broiler for 10-15 min to make sure its hot. Place a rack 6-8 inches below broiler and line a baking sheet with foil. Place chicken, discarding any excess marinade on one side of the baking sheet. Place asparagus on the other side and drizzle with olive oil if needed. Broil until chicken is cooked through with some charred spots and asparagus is browned, about 10 min. While chicken and asparagus are in the oven, warm the rice. Serve the chicken drizzled with the remaining miso sauce alongside the rice and asparagus. Yum!
CHEESY BAKED GNOCCHI WITH VEGETABLE MARINARA…Preheat oven to 375 degrees and take gnocchi out of fridge while oven preheats. Bake uncovered for 25-30 min until bubbling, then broil for 2-4 min to brown cheese. Let stand for 5 minutes before eating. Serve with toasted bread and lightly dressed greens. Yum
Week of May 11th…
LEMON-DIJON SALMON WITH PANKO POTATOES & ARUGULA…Preheat oven to 450 degrees and take potatoes and the lemon dijon sauce out of fridge while oven is preheating. Place potatoes with the oil/butter and spread them on a large baking sheet and roast for 15 min. Add the panko/sesame seed mixture to the potatoes and toss. Add the Salmon to the baking sheet and pour 1/2 of the lemon dijon sauce over salmon. Bake everything for 10 min, switch oven to broil and broil for a few minutes until lightly charred (2-3 min). Add a little of the lemon dijon sauce to the arugula and give it a toss. Serve Salmon and potatoes topped with lightly dressed arugula and extra sauce on the side. Enjoy!
BEEF TINGA TACOS WITH YOGURT SAUCE, MANGO SALSA & AVOCADO…Heat beef tinga on medium heat on stovetop, uncovered with some of the juices, stirring occasionally until warmed through, 6-10 min. While beef is warming, heat beans in a separate pot. Warm tortillas and stuff with beef tinga, yogurt crema, mango salsa and avocado, serve beans on the side. Yum.
KOREAN BBQ STYLE MEATBALLS WITH RICE & BROCCOLI…Preheat oven to 425 degrees and grease a baking sheet or cover with parchment. Place meatballs on one side of baking sheet and broccoli on the other. Bake 15 minutes. While meatballs and broccoli are in the oven, warm rice, adding a little water if needed. Serve meatballs and broccoli over rice. Enjoy.
Week of April 27th…
WALNUT CRUSTED CHICKEN WITH ROASTED POTATOES & FENNEL SLAW…Preheat oven to 400 degrees. Grease a large baking sheet and toss potatoes in a little olive oil and roast for 15 min. Place chicken on other side of baking sheet and drizzle with olive oil and bake everything 20-25 min until chicken is golden and cooked through (165 degrees). Serve chicken and potatoes with herby-lemon mayo and fennel slaw. Yum!
LASAGNA WITH MEAT SAUCE…Preheat oven to 375 degrees. Cover lasagna with foil coated with cooking spray on the underside if you have it (so it doesn’t stick to the lasagna) and bake 30 min. Uncover and bake 10 min more until bubbly. Finally, broil for 2 min to get the top brown. Let rest for 10 min to set, then enjoy!
CHICKEN POSOLE…Just warm up by portion and top with cabbage-radish slaw, avocado and sour cream. Yum!
Week of April 20th…
SAGE CHICKEN MEATBALLS WITH PARMESAN & SPINACH ORZO…Preheat oven to 450 degrees and line a baking sheet with parchment or grease liberally. Place meatballs on the baking sheet and drizzle with olive oil. Bake on top rack of oven 20-25 min until golden brown. (internal temp of 165) While meatballs are cooking, gently warm the orzo on stovetop, covered, med-low, stirring often until warmed through, 8-10 min. Serve meatballs over parmesan & spinach orzo. Yum.
ROASTED HONEY MUSTARD SALMON WITH TAHINI CAESAR POTATOES & ASPARAGUS…Preheat oven to 450 degrees and place potatoes on a baking sheet and drizzle with olive oil if needed. Roast 15 min. Push potatoes to one side and give a toss or shake. Add asparagus to other side and add Salmon with the honey mustard glaze and pad of butter to the middle, roast 10-12 min, then broil 1-2 min. As soon as you remove from baking sheet from the oven, drizzle the tahini caesar dressing on the potatoes and asparagus. Serve with extra dressing on the side for dipping.
PESTO GNOCCHI WITH SAUSAGE & TOMATOES…Preheat oven to 425 degrees. Line a baking sheet with parchment or foil for easy cleanup or grease generously. Arrange gnocchi and sausage on one side of baking sheet and tomatoes & onions on the other. Drizzle everything with olive oil and gently toss to coat. Bake for 30 min tossing everything once halfway through cooking. Remove baking sheet from oven and add pesto tossing everything to combine. Serve with chunks of burrata cheese if desired. Yum.
Week of April 13th…
SCALLION GINGER CHICKEN WITH BOK CHOY AND STEAMED RICE…Preheat oven to 450 degrees. Using a rimmed baking sheet or dish, spread bok choy in an even layer and drizzle with oil. Arrange chicken on top of bok choy making sure each piece is nice and coated with the ginger scallion marinade. Roast until chicken is cooked through, about 30 min. While chicken and bok choy is in oven, heat your steamed rice. Serve chicken and bok choy over rice topped with pan juices and a squeeze of lemon. Enjoy.
ROASTED WILD ROCKFISH WITH PARMESAN CRUST & SWEET POTATOES, SPINACH AND CHORIZO…Preheat oven to 425 degrees. Place the sweet potatoes in a baking dish or rimmed baking sheet and toss with olive oil. Roast for 20 min, shaking the pan halfway through. Remove potatoes from oven and nestle the fish into the pan with sweet potatoes. Arrange 1-2 pieces of chorizo on top of each piece, then cover with the crust mixture, pressing down gently. Roast for 10-15 min until fish is cooked and crust is golden. TRansfer fish to plates and toss spinach with sweet potatoes on baling sheet so it wilts slightly. Serve with fish and squeeze of lemon. Yum.
CHICKEN FAJITAS…Preheat oven to 425 degrees. Spread the chicken and the vegetables evenly over a large sheet pan. Bake for 15 min. While chicken and vegetables are in oven, warm your tortillas and spanish rice. Serve chicken and vegetables in tortillas with avocado, salsa and sour cream, squeeze of lime and spanish rice on the side. Enjoy!
Week of March 16th…
STICKY APRICOT CHICKEN WITH BROCCOLI & CAULIFLOWER RICE…Preheat oven to 400 degrees. Place chicken in a large cast iron skillet or baking dish and add the apricot sauce tossing gently to coat chicken. Arrange the broccoli around the chicken. Bake until chicken is cooked through and sauce is bubbling, 25-30 min. While chicken and broccoli are in the oven, gently warm the cauliflower rice by sauteing on med heat for 3-5 min or any way you like. Serve chicken and broccoli and sauce over the cauliflower rice topped with the fresh herbs. Enjoy.
BAKED PASTA WITH BROCCOLI RABE, MUSHROOMS & SAUSAGE…Preheat oven to 400 degrees and remove baked pasta from fridge while oven is preheating. Bake, uncovered for 30 min until edges are slightly browned and warmed through. Serve with lightly dressed greens and crusty bread. Yum!
BEEF TACO SOUP…Just heat by portion and top with cheese, avocado & tortilla chips
Week of March 9th…
SALMON WITH SWEET POTATOES & BROCCOLI WITH CHILI LIME AIOLI…Preheat oven to 425. Line a baking sheet with parchment or grease it. Place sweet potatoes on one side and drizzle with olive oil if needed, bake for 15 min. Toss potatoes and add broccoli to the other side of the baking sheet drizzling with olive oil and place Salmon with the chili-lime aioli in the middle. Bake 15 min. Serve Salmon, sweet potatoes & broccoli drizzled with chili lime sauce and topped with cilantro and cotija. Yum!
TURKEY MEATLOAF WITH MASHED POTATOES & GREEN BEANS…Preheat oven to 375 degrees. Pull Turkey meatloaf out of the fridge while oven is preheating. Place meatloaf on baking sheet and bake, uncovered for 60-75 min until you get an internal temperature of 155 degrees. Roast green beans at 375 degrees for 15 min. While meatloaf and green beans are in the oven, warm the mashed potatoes on stovetop covered, stirring occasionally until warmed through, 6-8 min. Seve meatloaf with mash and green beans. Enjoy.
CHICKEN COCONUT TIKKA MASALA WITH RICE & CABBAGE AND CUCUMBER SALAD…Preheat oven to 400 degrees. While oven is preheating, place the chicken in a baking dish and add the yogurt marinade, tossing to coat. Let sit at least 5 min. Then add the spiced coconut sauce on top of the chicken and add butter slices on top. Bake for 30-35 min until chicken is cooked through. While chicken is cooking, remove cabbage salad from fridge and heat rice. Serve chicken and sauce over rice alongside the cabbage salad. Yum.
Week of March 2nd…
ROASTED MARINATED TRI TIP WITH CHIPOTLE SWEET POTATO MASH & ASPARAGUS…The Tri Tip has been sous vide’ed to medium rare, so you are just reheating. Preheat oven to 350 degrees and lightly grease a baking sheet. Place Tri Tip on one side of the baking sheet. Place the sweet potato mash in a small baking dish. Roast for 15 min, then add asparagus to other side of baking sheet and bake everything 10 min more. If desired, broil Tri Tip for a few minutes at the end. Slice Tri Tip in thick slices against the grain and serve with asparagus and sweet potato mash. Yum!
SPINACH, MUSHROOM, BELL PEPPER & CHEESE STUFFED CHICKEN BREASTS WITH HERB-VEGETABLE ORZO…Preheat oven to 450 degrees. Remove orzo from fridge and let come to room temperature while chicken cooks. Very gently place stuffed chicken breasts on a greased sheet pan and bake for 25-30 min. (some filling may come out during cooking, its ok, you will want to add it to your plate though). While chicken is cooking you can choose to slightly warm up your orzo salad OR just serve it cool or room temp along with the stuffed chicken. Enjoy!
SAUSAGE AND TORTELLINI SOUP… Warm up the soup by portion and when hot, add the desired amount of tortellini to the soup and cook 3-4 min until tortellini is cooked. Enjoy!
Week of February 23rd…
CHILI GINGER ORANGE CHICKEN WITH ROASTED BROCCOLI & RICE…Preheat oven to 450 degrees and line a baking sheet with parchment OR rub with oil. Place chicken on one side of baking sheet and drizzle with olive oil. Bake 8 min. Then add broccoli to other side of baking sheet and bake 10 more min. Finally, pour orange chili sauce (slightly spicy, so you may not want to add to all chicken if for kids) over chicken and toss it a little, bake 5 more minutes. While chicken and broccoli are in the oven, warm the rice. Serve the chicken and broccoli over the rice with extra sauce drizzled on top or on the side if desired. Enjoy.
CHIMICHURRI MEATBALLS WITH GREEN BEANS AND MASHED POTATOES…Preheat oven to 350 degrees and coat your baking sheet with oil or parchment. Place meatballs on one side of the baking sheet and green beans on the other. Bake for 15 min, then remove green beans and broil meatballs for 5 min. While meatballs are cooking, warm mashed potatoes. Serve meatballs topped with chimichurri and with mashed potatoes and green beans. Yum!
CLAM CHOWDER…Just heat by portion and enjoy. (possibly with fresh baked bread and lightly dressed greens)
Week of February 16th…
GREEK STYLE SALMON WITH ZUCCHINI & POTATOES…Preheat oven to 400 degrees. I have made parchment packets of your fish and vegetables. Carefully place your salmon packets in a single layer on a large baking sheet and bake for 18-20 min. Open your packets carefully on your plates as they will be full of steam and hot. Top the Salmon with a handful of the arugula mixture and an extra squeeze of the lemon slices inside your packets. Yum!
BBQ BRAISED PORK WITH COLLARD GREENS & GRITS…Preheat oven to 350 degrees and pull pork and collards out of the fridge. Place pork and a little of its liquid in a single layer in a 9x13 baking dish or on a large baking sheet and drizzle with a little BBQ sauce. Place greens and a little of its liquid on the other side of the baking dish or baking sheet or on another baking sheet. Bake for 15 min until warmed through. While pork and greens are in the oven, warm grits on stovetop, adding a little water if needed. Heat on med-low, stirring often until warmed through, 5-8 min. Serve the braised pork and collard greens over the grits with the remaining BBQ sauce on the side. Enjoy!
BAKED CHICKEN PARMESAN WITH MASHED POTATOES & BROCCOLI…Preheat oven to 400 degrees. Grease a baking sheet or dish and place chicken on one side. Drizzle chicken with oil or spray and bake 18 min. Pull out chicken and add broccoli to other side of sheet or another baking sheet/pan. Top chicken with marinara sauce and cheese blend, bake everything for 12 min more. While chicken and broccoli are in the oven, gently warm the mashed potatoes on stove top on med-low, uncovered, stirring often and adding a tablespoon of water or milk if needed until warm through, 5-8 min. Serve chicken & broccoli with mashed potatoes. Yum.
Week of February 9th…
MUSTARD CHICKEN WITH CAULIFLOWER MASH AND GREEN BEANS…Preheat oven to 425 degrees. Lightly grease a large baking sheet and place mustard chicken on one side. Bake 15 min, then add green beans to other side of baking sheet and drizzle with olive oil and bake everything 10-15 min more. While chicken and green beans are cooking, warm cauliflower mash on stovetop covered on med-low stirring occasionally until warmed through (6-10 min). Serve mustard chicken with cauliflower mash and roasted green beans. Yum!
CHICKEN, BLACK BEAN & SWEET POTATO ENCHILADAS YOPPED WITH AVOCADO & SOUR CREAM…Preheat oven to 350 degrees and remove enchiladas from fridge. Bake uncovered for 25-30 min until warmed through and bubbling. Top with avocado, sour cream and a squeeze of lime. Enjoy.
BACON, LEEK, SPINACH & SWISS QUICHE…Warm by portion OR to reheat the whole quiche, preheat oven to 350 degrees and remove plastic wrap but cover loosely with foil and bake 15-20 min. Serve with lightly dressed greens. Quiche is also delicious at room temperature.
Week of February 2nd…
BROILED SALMON/TILAPIA WITH ASPARAGUS, ORZO & HERB SALAD…Preheat the oven to broil. Remove orzo from fridge to warm up. Place asparagus on the sides of a large baking sheet and place salmon/tilapia in the center. Drizzle the fish and the asparagus with the mustard-soy marinade. Broil for 8-10 min watching carefully. While fish and asparagus are cooking, gently warm the orzo or serve at room temp. Serve the Salmon/Tilapia topped with the herb salad alongside asparagus and orzo. Enjoy!
PAPRIKA CHICKEN WITH POTATOES & BROCCOLI…Preheat oven to 400 degrees. Place the sliced potatoes on a large baking sheet in an even layer and drizzle with olive oil. Place the chicken on top of the potatoes in an even layer. Roast 10 min, then add broccoli to another baking sheet and roast everything 10-15 min more. Serve the chicken, potatoes and broccoli with the aioli on the side for dipping. Yum.
TUSCAN WHITE BEAN & SAUSAGE SOUP…Heat by portion and enjoy with lightly dressed greens & fresh baked bread.
Week of January 19th…
MISO HONEY CHICKEN WITH GREEN BEANS & STEAMED RICE…Pour half of miso honey marinade over chicken (saving the rest for serving) and let marinate for 15-30 min while Preheating oven to broil. Line a large baking sheet with foil or parchment and place chicken on one side letting excess marinade drip off. Place green beans on the other and drizzle with oil. Broil in top third of oven until chicken is cooked through and there are some charred spots, 10-12 min. (The chicken breasts may take a few minutes longer, looking for internal temp of 165) While chicken and green beans are in the oven, warm your rice adding a little water if needed. Serve chicken and green beans over rice and drizzle with remaining honey miso sauce and green onions. Enjoy.
BANGERS & BUTTERNUT SQUASH MASH…Preheat oven to 450 degrees. Place sausages on a baking sheet and drizzle with olive oil rolling them to coat, roast 30 min, turning halfway through. While sausages are roasting, warm the butternut squash mash on stove top, med-low, adding a little water or milk if needed and stirring often until warmed through, 5-8 min. Serve the bangers over the mash with mustard on the side and lightly dressed greens if wanted. Yum!
ROASTED VEGETABLE PESTO LASAGNA…Preheat oven to 350 degrees and take lasagna out of fridge while oven is preheating or even 15 min before. Bake lasagna covered with foil 30 min, then uncover and bake10-15 min more until bubbly. Broil for 1-2 min to finish if want to brown top layer of cheese. Let rest 5-10 min before serving with lightly dressed greens. Enjoy.
Week of January 12th…
CHICKEN TZATZIKI WITH SWEET POTATOES, BROCCOLI & PICKLED VEGETABLES…Preheat oven to 450 degrees and grease a large baking sheet. Place chicken on one side and sweet potatoes on the other and drizzle with olive oil if needed. Bake for 10 min, then add broccoli to the baking sheet (or another baking sheet if needed) and drizzle with oil and bake everything 10 min, give everything a toss and bake another 5 min until chicken and potatoes are a little crisp. Serve chicken, sweet potatoes and broccoli drizzled with the lemon honey tahini sauce and with pickled vegetable & herb salad & a spoonful of tzatziki . Pass or add extra tahini sauce and tzatziki as desired. Yum!
SHEPHERD’S PIE…Preheat oven to 400 degrees and remove pie from fridge while oven preheats . Bake, uncovered, 25-35 min until potatoes begin to brown. Let rest 5-10 min before serving with lightly dressed greens. Enjoy.
CHICKEN & SAUSAGE GUMBO OVER RICE…Just heat by portion and serve over warmed rice.
Week of January 5th…
SAGE CHICKEN MEATBALLS WITH PARMESAN & SPINACH ORZO…Preheat oven to 450 degrees and line a baking sheet with parchment or grease liberally. Place meatballs on the baking sheet and drizzle with olive oil. Bake on top rack of oven 25-30 min until golden brown. While meatballs are cooking, gently warm the orzo on stovetop, covered, med-low, stirring often until warmed through, 8-10 min. Serve meatballs over parmesan & spinach orzo. Yum.
SESAME SOY MISO-GLAZED SALMON WITH BROCCOLINI & COCONUT RICE…Preheat oven to 425 degrees and line a baking sheet with parchment or grease liberally. Place Salmon on one side of baking sheet and spoon about 1 tablespoon of the sesame soy miso glaze on each piece of Salmon. Place broccolini on other side of baking sheet and drizzle with olive oil if needed. Roast for 5 min. Spoon another tablespoon of the glaze to each piece of Salmon and roast 5 min more. While Salmon is cooking, warm the coconut rice on med low, stirring often until warmed through, 5-8 min. Serve Salmon and broccolini over coconut rice and top with the pomegranate seeds, green onions & sesame seeds along with any extra glaze. Enjoy.
PESTO GNOCCHI WITH SAUSAGE & TOMATOES…Preheat oven to 425 degrees. Line a baking sheet with parchment for easy cleanup or grease generously. Arrange gnocchi on one side of baking sheet and sausage, tomatoes & onions on the other. Drizzle everything with olive oil and gently toss to coat. Bake for 30 min tossing everything once halfway through cooking. Remove baking sheet from oven and add pesto tossing everything to combine. Serve with chunks of burrata cheese if desired. Yum.