Week of February 1st…

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 and drizzle with olive oil if needed. Bake 15-18 min. Then broil for 5 min more(internal temp of 165). While meatballs and broccoli are in the oven, warm mashed potatoes on stove top med-low, stirring occasionally until warmed through, 5-8 min. Serve meatballs and broccoli over mashed potatoes topped with chimichurri sauce. Yum!

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!

PORK CHILE VERDE WITH SPANISH RICE, TORTILLAS, CABBAGE & AVOCADO…Heat Pork Chile Verde with all juices on stovetop over medium heat, stirring occasionally until warmed through, about 8-10 min. Warm Spanish rice on stove top, covered, on med-low stirring occasionally until hot. While that is heating, warm tortillas and serve as burritos or soft tacos with the chile verde, avocado, cabbage and spanish rice. Or serve as a bowl with tortilla chips. Leftover pork chile verde is excellent with eggs for breakfast or added to a salad. Enjoy.