Week of October 12th…
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!
SESAME GINGER BEEF & BROCCOLI WITH STEAMED RICE…Preheat oven to 475 degrees and line a baking sheet with parchment OR grease with oil. Place steak, shallots and ginger on one side of sheet pan and broccoli on the other. Drizzle all with olive oil and bake 10 min. Pull sheet pan out and pour 2/3 of the sesame ginger sauce on the steak and give it a toss. Remove broccoli from pan and Broil steak and sauce for 2-3 minutes. While steak and broccoli are in the oven, warm the rice on stove top on med-low, stirring often until warmed through, or in the microwave. Serve steak and broccoli over rice with extra sesame ginger sauce AND spicy mayo on the side (or drizzled on top). ENJOY!
PANCETTA, WHITE BEAN & SWISS CHARD POT PIES…Preheat oven to 375 degrees. Remove pot pies from fridge while oven is preheating. Bake Pot pies, uncovered, 30-40 min until bubbly and tops are golden brown. Let rest for 5-10 min before eating. Serve with lightly dressed greens. YUM.
Week of October 5th…
CHIMICHURRI MEATBALLS WITH MASHED POTATOES & BROCCOLI…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. Bake 15 min, then broil for 5 min more until browned (internal temp of 160). Broccoli can stay in for the broil or come out before the broil as preference. While meatballs and broccoli are in the oven, warm mashed potatoes on stove top med-low, stirring occasionally, adding a little water or milk if needed until warmed through, 5-8 min. Serve meatballs and broccoli over mashed potatoes topped with chimichurri sauce. Yum! (For chicken or turkey meatballs, cook at 450 degrees for 15-20 min, adding broccoli for final 10 min (internal temp of 165)
CHICKEN TZATZIKI WITH SWEET POTATOES, GREEN BEANS & 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 green beans 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 green beans drizzled with the tahini sauce and with pickled vegetable & herb salad & a big spoonful of tzatziki . Pass or add extra tahini sauce and tzatziki as desired. Enjoy!
ITALIAN CHICKEN & GNOCCHI SOUP…The gnocchi is separate and can be added when you heat. Warm soup by portion on stovetop on med heat and when hot, add desired amount of gnocchi and let cook for 3-5 min. in soup. Serve with lightly dressed greens and fresh baked bread. Yum.
Week of September 21st…
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 carefully on your plates as they will be full of steam and hot. Top the Salmon with the arugula basil and feta mixture and an extra squeeze of the lemon slices inside your packets. Yum!
LEMON HARISSA CHICKEN WITH BROCCOLI & POTATOES… Preheat oven to 425 degrees. On a large baking sheet, place the potatoes and lemons and toss wit olive oil. Roast for 20 min. Remove baking sheet from oven and nestle the chicken and onions and broccoli around the potatoes, roast everything 20-25 min more. Serv chicken, broccoli and potatoes toppee with the olive-pistachio mixtire and a large dollop of thr garlicky yogurt. Enjoy.
TAMALE PIE… Warm by portion OR to reheat the whole pie, preheat oven to 350 degrees and cover loosely with foil. Bake 20-25 min. Serve topped with sour cream and with lightly dressed greens. Enjoy.
Week of September 14th…
PORK CARNITAS MEXICAN STYLE CAESAR SALAD WITH BLACK BEANS, GRILLED CORN, TOMATOES, RADISHES & TORTILLA CHIPS WITH CILANTRO-COTIJA-PEPITA DRESSING… Heat up desired amount of pork on stove top with some of the juices and fat and “fry” them up until hot and slightly crispy (you can also broil). Toss lettuce, toppings and tortilla chips with the cilantro dressing and top with pork carnitas. Drizzle a little more dressing on the pork. Enjoy.
MARINATED CHICKEN WITH GREEK ORZO SALAD… Preheat oven to 425 degrees and pull greek orzo salad out of the fridge. Bake chicken for 25-30 min (or grill it) and give greek salad a toss. Serve roasted chicken over greek orzo salad. Yum.
TUSCAN WHITE BEAN & SAUSAGE SOUP… Heat by portion and enjoy with lightly dressed greens and fresh baked bread.
Week of September 7th…
SESAME FETA CHICKEN WITH SWEET POTATOES & KALE…Preheat oven to 425 degrees and remove chicken and sweet potatoes from the fridge while oven preheats. On a large baking sheet toss sweet potatoes with a little olive oil (if they need more) and bake 10 min. Then nestle the chicken and some of the marinade around the sweet potatoes and bake for 25-30 min until chicken is cooked through. (internal temp of 165). While chicken and potatoes are in the oven take the kale and honey mustard dressing out of the fridge. Toss the kale with 1-2 tablespoons of the honey mustard and gently massage the kale a little while mixing the dressing in. Serve the Chicken and sweet potatoes with the kale over the top and sprinkle with the feta. Serve with extra honey mustard dressing on the side. Enjoy.
SOY GLAZED SALMON WITH GREEN BEANS, TOMATOES & STEAMED RICE…Preheat oven to 400 degrees and remove salmon and green beans & tomatoes from fridge. Place parchment on a baking sheet or grease liberally. Toss salmon with a big pinch of salt and a little olive oil and spread in a single layer on baking sheet. Bake 3 min, then add the soy glaze to the salmon and toss gently. Bake 3-5 min more. While Salmon is in the oven, warm the steamed rice and toss the green beans & tomatoes in their dressing. Serve salmon over rice with the green beans and tomatoes nestled around and drizzled with the remaining dressing in green beans. Yum.
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. 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. Enjoy.
Week of August 31st…
CHICKEN TINGA TACOS WITH MEXICAN SLAW AND PINTO BEANS… Remove mexican slaw from fridge. Heat shredded chicken tinga in a pan on stove top uncovered on medium heat and almost “fry” them up a little in their juices and fat until warmed through, 5-8 min. While chicken is heating, warm the pinto beans on stovetop at med-low covered, stirring occasionally until warm through, 5-10 min. Serve the chicken on warmed tortillas topped with avocado, salsa, queso fresco and with slaw and pinto beans on the side. Or slaw on the tacos if preferred. Yum.
MONGOLIAN BEEF WITH SNAP PEAS & BROWN RICE…Preheat oven to 475 degrees and coat a baking sheet with 2 TBS of canola oil. Place beef on one side and bake 10 min. Reduce oven temp to 400 degrees and Pull sheet pan out. Add the snap peas and scallions to the other side of the sheet pan. Add the sauce on top of everything and give it a good shake. Continue to bake for 3-5 minutes more. While beef and snap peas are in the oven, warm the brown rice on stove top on med-low, stirring often until warmed through adding a little liquid if needed, 5-8 min. Pull pan out of oven and toss everything together well in a bowl if needed. Serve over brown rice. 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. Enjoy
Week of August 24th…
MISO HONEY CHICKEN WITH BRUSSELS SPROUTS & STEAMED RICE…Pour half-two thirds of miso honey marinade over chicken (saving the rest for serving) and let marinate for 20-30 min while Preheating oven to broil. Make sure your oven rack is close to the top about 6 inches away from broiler and make sure to preheat it for at least 10 min. Line a large baking sheet with foil and place chicken breast(s) and not thighs yet on one side letting excess marinade drip off. Broil for 6 min, then flip chicken breast and add the chicken thighs to the sheet pan and place brussels sprouts on the other side in an even layer and drizzle with oil if needed. Broil all until chicken is cooked through (165 degrees) and there are some charred spots, 10-12 min tossing brussels half way through. While chicken and brussels are in the oven, warm your rice. Serve chicken and brussels sprouts over rice and drizzle with remaining honey miso sauce. Enjoy.
FLANK STEAK WITH TOMATO TARTARE, POTATOES & ARUGULA…The steak has been sous vide’ed to med rare so you’ll just be searing it. Preheat oven to 400 degrees and place potatoes on a baking sheet with the oil and spread evenly. Roast for 30 min. While potatoes are in oven, heat a pan or grill to med-high heat and when its hot, sear flank steak 2-5 min per side to your desired doneness. Let rest a few minutes then slice against the grain. When potatoes are done, remove them from the oven and put arugula on top and give them a toss to wilt slightly. Serve potatoes & arugula with Flank steak topped with the tomato tartare and all the juices. Yum. (For Ahi instead: prepare the same, but heat either a non stick skillet or cast iron and when its hot, sear tuna 2-4 min per side to desired doneness. Slice and top with tartare)
CRISPY GNOCCHI WITH SAUSAGE & BROCCOLI…Preheat oven to 425 degrees. On a sheet pan toss together the gnocchi and broccoli with olive oil until well coated. If you like spice, you could also sprinkle a little crushed red pepper. Spread in an even layer. Place the little sausage meatballs on top of the gnocchi and broccoli. Roast until the sausage and broccoli are golden and crisp, 20-25 min. When you pull it out of the oven, squeeze half or whole lemon over the top and sprinkle with the parmesan. Stir until cheese has melted. Enjoy.
Week of August 17th…
BLACKENED TILAPIA WITH CHEDDAR GRITS & GREEN BEANS…Pull fish out of fridge and let it sit at room temperature for 15 min. Preheat oven to 400 degrees and place green beans on a baking sheet and roast for 10 min. While fish is resting and when you put green beans in oven, warm the grits on stove top on med-low stirring occasionally until warmed through (adding a little water or milk if needed), 8-10 min. Keep them warm on the lowest temp possible until serving. Heat a large cast iron skillet or oven safe pan with a drizzle of olive oil and a dollop of butter over med-high heat. Add the tilapia fillets and cook until aromatic & darkened, about 3-4 min per side until fish flakes easily with a fork. Serve Tilapia over grits and with green beans and with a squeeze of fresh lemon. Enjoy.
MUSTARD CHICKEN WITH ROASTED TOMATOES & WHITE BEANS…Pull mustard chicken and tomato-bean salad out of the fridge and preheat oven to 425 degrees. Place chicken on a baking sheet with all the sauce on top (it’s ok if some drips off the sides) and Bake for 25-30 min.(breasts may take a few minutes longer, internal temp of 165) (Alternatively, you could grill the chicken) Serve chicken with the roasted tomatoes & white beans at room temperature, or slightly warmed if you like. Enjoy.
ROASTED VEGETABLE PESTO LASAGNA…Preheat oven to 350 degrees and take lasagna out of the fridge while oven preheats, or even longer if possible. Bake lasagna covered with foil 30 min, then uncover and bake 10-15 min more until bubbly. Broil for 1-2 min to finish if want brown top layer. Let rest 10 min before serving and serve with lightly dressed greens and warm bread. Yum!
Week of August 3rd…
DRY RUBBED & MARINATED TRI TIP WITH TWICE BAKED POTATOES & BLEU CHEESE SALAD…The Tri Tip has been sous vide’ed to Med-Rare, so you’ll just be reheating. Preheat oven to 350 degrees and pull tri tip and potatoes out of the fridge while oven preheats. Place Tri Tip and any juices on a lightly greased large baking sheet, and place potatoes on another baking sheet or baking dish. Bake everything 25 min. Then broil for 3-5 min if desired. (alternatively you could BBQ the tri tip to reheat, med heat about 8-10 min per side). Slice the Tri Tip against the grain in thick slices and serve with twice baked potatoes and greens tossed with bleu cheese dressing. 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 20 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. (you have both thighs and a breast, the breasts will likely take a few minutes more, 5ish total cooking time, ending temp of 165). 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.
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 July 27th…
ROASTED WILD TILAPIA WITH TOMATO RISOTTO…Preheat oven to 400 degrees. Lightly grease a baking sheet and roast tilapia with all the glaze for 10-12 min. While fish is cooking, warm the tomato risotto on stovetop covered on med-low stirring occasionally until warmed through (6-10 min). Serve risotto topped or on side with roasted tilapia. Enjoy.
MARINATED ROASTED CHICKEN THIGHS WITH COCONUT-LIME RICE WITH TOMATOES, PEANUTS & HERBS…Preheat oven to 425 degrees and pull coconut rice, chicken, coconut-lime dressing, tomatoes & fresh herbs out of the fridge. Bake chicken on a lightly greased baking sheet with its marinade for 25-30 min until cooked through (165 degrees). Alternatively, you could grill the chicken (grilled chicken would be delightful with this dish). While chicken is in the oven or on grill, warm the coconut rice and when its nice and hot, add the tomatoes, most of the herbs and the coconut-lime dressing, toss to coat evenly and mix well. Serve the chicken with the coconut -lime rice topped with the remaining fresh herbs and crushed peanuts. Yum.
CHICKEN, BLACK BEAN & SWISS CHARD ENCHILADAS WITH AVOCADO & SOUR CREAM…Preheat oven to 350 degrees and remove enchiladas from fridge. Bake uncovered for 25-30 min. Top with avocado and sour cream and enjoy.
Week of July 20th…
SESAME FETA CHICKEN WITH SWEET POTATOES & KALE…Preheat oven to 425 degrees and remove chicken and sweet potatoes from the fridge while oven preheats. On a large baking sheet toss sweet potatoes with a little olive oil (if they need more) and bake 10 min. Then nestle the chicken and some of the marinade around the sweet potatoes and bake for 25-30 min until chicken is cooked through. (internal temp of 165). While chicken and potatoes are in the oven take the kale and honey mustard dressing out of the fridge. Toss the kale with 1-2 tablespoons of the honey mustard and gently massage the kale a little while mixing the dressing in. Serve the Chicken and sweet potatoes with the kale over the top and sprinkle with the feta. Serve with extra honey mustard dressing on the side. Enjoy.
ROASTED HARISSA SALMON WITH CHERRY TOMATOES, BROCCOLI & RICE…Remove salmon, marinade for salmon and cherry tomatoes from the fridge. Add the marinade to the salmon gently tossing to coat and set aside to let it marinate for 20 min. (longer is fine too). Preheat oven to 400 degrees and get a shallow baking dish. Add the cherry tomato & shallot mixture to the bottom of the baking dish and drizzle with a little more olive oil if needed. Arrange the salmon evenly on top of the tomatoes and pour the marinade directly over. Add the broccoli to a separate baking sheet drizzled with olive oil. Roast salmon and tomatoes for 20-22 min. When salmon has 15 min left, add broccoli to the oven. Heat up rice while everything else is in the oven. Serve Salmon with tomatoes and sauce over rice with broccoli. Yum.
CHICKEN MEATBALLS WITH CORN & ZUCCHINI PESTO ORZO…Preheat oven to 425 degrees and pull orzo out of fridge. Line a baking sheet with parchment paper or grease liberally. Place meatballs on prepared baking sheet and drizzle with oil. Take top off of orzo and cover with foil. Place meatballs on top rack and orzo below and bake all for 25-30 min. (internal temp for meatballs 165). Take foil off of orzo for last 10 min of cooking. Serve meatballs with corn and zucchini orzo. Enjoy.
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.