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!