Week of October 15th

ARUGULA AND FARRO SALAD WITH ROASTED CHICKEN AND LEMON VINAIGRETTE…Preheat oven to 425 degrees and lightly grease a baking sheet. Remove farro from fridge while cooking chicken to let it come to room temperature. Bake chicken on baking sheet for 25-30 min. Slice or chop chicken and serve on salad or on the side. Place farro in a bowl and add the toppings, pistachios, and parmesan folding together. Add arugula at the last minute and toss together with a pinch of salt and pepper. (This salad has the majority of the lemon dressing mixed in with the farro. I gave you a little extra lemon dressing to add if desired)

FISH TACOS WITH CILANTRO SLAW AND LIME CREMA WITH SPANISH RICE…Preheat oven to 400 degrees. Lightly grease a baking sheet and roast fish with all juices for 10-12 min. While fish is cooking, warm spanish rice on stovetop covered on med-low stirring occasionally until warmed through (6-10 min). Remove slaw from fridge. Serve tortillas with fish topped with slaw and lime crema and spanish rice on the side.

BEEF AND BARLEY SOUP…Just heat by portion and enjoy.

STUFFED CHICKEN BREASTS WITH HERB AND VEGETABLE ORZO…Preheat oven to 450 degrees and lightly grease a baking sheet. Remove orzo from fridge while chicken is cooking to let it come to room temperature. (orzo is good cool, room temp or slightly warm) Bake chicken for 25-30 min. Serve stuffed chicken with herb and vegetable orzo.

Week of October 1st

THAI GREEN CURRY WITH CHICKEN, BROCCOLI & SWEET POTATOES OVER RICE…Just needs a reheat. Warm the curry and all the sauce on stovetop covered on med-low stirring occasionally until warm through (6-10 min). Heat up rice and serve curry and sauce over rice.

ROASTED WILD COD WITH VEGETABLE RISOTTO…Preheat oven to 400 degrees. Lightly grease a baking sheet and roast fish with all juices for 10-15 min. While fish is cooking, warm vegetable risotto on stovetop covered on med-low stirring occasionally until warmed through (6-10 min). Serve risotto topped or on side with roasted wild cod.

SAUSAGE & WHITE BEAN STEW WITH SPINACH…Just heat by portion and enjoy.

ROASTED VEGETABLE PESTO LASAGNA…Preheat oven to 350 degrees. Bake lasagna covered with foil 30 min, then uncover and bake 5-10 min more until bubbly. Broil for 1-2 min to finish if want brown top layer. Let rest 10 min before serving.

Week of September 24th

ROSEMARY CHICKEN MEATBALLS WITH TOMATO & SPINACH ORZO…Preheat oven to 450 degrees. Cover a baking sheet with parchment OR grease it with oil and place meatballs on baking sheet and drizzle with olive oil. Bake 25-30 min. While meatballs are cooking, gently warm the tomato & spinach orzo on stove on med-low, stirring often until warmed through (5-8 min) and serve meatballs on top.

BANGERS AND MASH WITH SAUTEED CABBAGE…Sausages have already been braised in beer so you are just reheating. Remove cabbage from fridge while cooking sausages. Either grill them on med-high for 5-8 min turning once OR bake at 375 degrees for 10 min (once the sausages burst or split, the must come off the grill or out of the oven). While cooking sausages, heat up the mashed potatoes and add 1/3 of the sauteed cabbage (if desired) mixing in. Serve the sausages with the mash and cabbage along with the additional sauteed cabbage and mustard.

ROASTED BUTTERNUT SQUASH & SUNDRIED TOMATO CHICKEN PASTA…This pasta just needs a GENTLE reheat any way you like. *Heat gently on stove top covered on med-low stirring occasionally until warmed through (5-10 min)

TACO SOUP WITH ALL THE FIXINS…Heat up and top with cheese, avocado, chips and a squeeze of lime

Week of September 17th

PORK RIBS WITH BAKED BEANS AND COLESLAW…Preheat oven to 300 degrees. 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. Warm up baked beans and serve Ribs with the beans and coleslaw.

HONEY MUSTARD CHICKEN WITH BRUSSELS SPROUTS AND RICE…Preheat oven to 450 degrees. Grease a baking sheet and place chicken on one side and brussels on the other. Bake 20 min. Reduce oven to 400 degrees. Toss brussels sprouts and coat chicken with the hot honey mustard sauce. Bake 3-5 min more. While chicken is cooking, warm the cooked rice. Serve chicken with rice and brussels and any extra sauce on side.

CHIMICHURRI MEATBALLS WITH BROCCOLINI 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 broccolini on the other. Bake for 15 min, then remove broccolini and broil meatballs for 5 min. While meatballs are cooking, warm mashed potatoes. Serve meatballs topped with chimichurri and with mashed potatoes and broccolini.

SPINACH BACON & LEEK QUICHE…Warm by portion and enjoy. (also delicious at room temp or cool)

Week of September 10th

BAKED LEMON SALMON WITH POTATOES & DILL YOGURT…Preheat oven to 400 degrees. Place parchment packets on a rimmed baking sheet. Bake for 18 min. Carefully open parchment packets and serve Salmon and potatoes topped with arugula herb mix and dill yogurt and squeeze lemon on top of all.

CHIPOTLE HONEY CHICKEN WITH ZUCCHINI AND RICE…Preheat oven to 400 degrees. Place the zucchini in a 9x13 baking dish and Place the marinated chicken on top. Bake 30 min. While chicken is cooking, gently warm the cooked rice When chicken is done pour half the hot honey sauce over and serve with rice zucchini and the extra sauce on side.

SESAME GINGER SPICY BEEF AND BROCCOLI WITH RICE…Preheat oven to 475 degrees and coat your baking sheet with oil. Place steak on one side of the baking sheet and broccoli on the other and drizzle everything with olive oil. Bake uncovered for 10 min, then remove broccoli, toss 2/3 of the sesame ginger sauce with the steak and broil for 2-3 min. While steak is cooking, warm cooked rice. Serve beef and broccoli with rice and extra sauce on the side.

LOADED BAKED POTATO SOUP…Warm soup and top with bacon, green onions and cheese.

Week of September 3rd

BAKED COD WITH GAZPACHO SALSA, POLENTA & TOMATO VINAIGRETTE…Preheat oven to 400 degrees and lightly grease a baking sheet. Bake Cod for 12-15 min. While fish is in the oven, gently warm the polenta on stove top stirring occasionally until warmed through, 5-8 min. Serve Cod over polenta topped with lots of Gazpacho salsa and drizzled generously with tomato vinaigrette.

MARINATED TRI TIP WITH CHIPOTLE SWEET POTATO MASH & BROCCOLINI…The Tri Tip has been sous vide’d to Med-Rare, so you just need to reheat. Preheat oven to 350 degrees and remove tri tip and sweet potato mash from fridge while oven is warming. Lightly grease a large baking sheet and place Tri Tip on one side and broccolini on the other. Bake for 25 min. Then broil for 2-5 min. Bake chipotle sweet potato mash uncovered for 20-25 min. Slice meat against the grain in 1/2 inch slices.

CHEESY TOMATO BAKED GNOCCHI…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.

CHICKEN CAESAR SALAD…Chop and rinse romaine lettuce. Toss romaine with roasted chopped chicken, croutons and parmesan with the caesar dressing.

Week of August 27th

CHEESY TOMATO BASIL PESTO STUFFED CHICKEN WITH VEGETABLE ORZO…Preheat oven to 425 degrees and remove vegetable orzo from fridge to let come to room temperature while cooking chicken. Lightly grease a baking sheet and carefully place stuffed chicken breasts on baking sheet. Bake for 10 min, then add half the tomato basil mixture to the baking sheet and cook 15 min more. Serve with vegetable orzo and remaining tomato basil mixture on top.

SESAME GINGER SALMON WITH RICE AND BROCCOLI…Remove salmon from fridge and add the salmon marinade to it while preheating the oven (ideally 20-30 min with marinade). Preheat oven to 400 degrees and lightly grease a baking sheet. Place salmon on one side and broccoli on the other. Bake 15 min. Heat up rice while salmon and broccoli are cooking. Serve salmon with broccoli and rice and finished with the peanut ginger sauce drizzled on top.

BEEF CHILI…Heat up and enjoy with cheddar scallion cornbread.

COCONUT CHICKEN WITH SNAP PEA SALAD…Remove coconut chicken from fridge while preheating oven. Preheat oven to 425 degrees and lightly grease a baking sheet or dish. Place chicken on baking sheet/dish letting most of marinade drip off before. Bake for 20-25 min. Dice avocado and add to the snap pea salad. Serve chicken with coconut finishing sauce drizzled over and with snap pea salad.

Week of July 30th

CHICKEN & BLACK BEAN ENCHILADAS with SPANISH RICE

Preheat oven to 350 degrees. Remove enchiladas from fridge while oven preheats. Bake enchiladas uncovered fro 20-25 min until bubbly and heated through. While enchiladas are in the oven, warm the Spanish rice and serve with enchiladas.

ROASTED HALIBUT with BRAISED BEANS & SWISS CHARD

Preheat oven to 4OO degrees. Grease a baking sheet. Bake Halibut for 12-15 min. While Halibut is cooking, warm the beans and greens in their liquid on the stovetop covered on medium-low heat for 6-10 min. Gently warm the lemon caper sauce and pour over Halibut when it comes out of the oven. (Or you can put it on the Halibut before baking it OR you can do half before and half at the finish). Serve the Halibut on top of the braised beans.

MEXICAN STYLE CHICKEN CAESAR with PEPITAS

Toss romaine lettuce with shredded chicken, tomatoes, radishes, pepitas and cotija with desired amount of cilantro-pepita dressing

Week of July 23rd

ROASTED CHICKEN with MANGO-TOMATO SALSA and SUMMER CORN SALAD

Preheat oven to 450 degrees. Remove corn salad and mango salsa from refrigerator and let come to temp and flavors meld while cooking chicken. Place chicken on a lightly greased baking sheet. Bake chicken for 25 min. (you could also grill the chicken if preferred) Add chopped avocado to corn salad. Top chicken with desired amount of tropical salsa and serve with corn salad.

PESTO GNOCCHI with SAUSAGE, ONIONS, PEPPERS & TOMATOES

Preheat oven to 425 degrees. Grease a baking sheet. Arrange gnocchi and sausage on one half of the baking sheet, and the vegetables on the other half. Drizzle everything with olive oil and salt and pepper, gently toss to coat. Bake for 30 minutes. tossing everything once halfway through. Remove baking sheet from oven and toss with desired amount of pesto. Serve topped with burrata

BEEF and VEGETABLE STUFFED ZUCCHINI BOATS with PARMESAN PASTA

Preheat oven to 400 degrees. Lightly grease a baking sheet and gently place zucchini on sheet. Take parmesan pasta out of the fridge while cooking stuffed zucchini. Bake zucchini boats for 20 minutes until bubbly. Gently warm pasta however you like and serve on the side of zucchini.

GREEK CHICKEN ORZO SALAD

Take orzo salad out of the refrigerator while cooking chicken. Preheat oven to 425 degrees. Bake chicken for 30 minutes. (you can also grill chicken if preferred). Chop or slice chicken to desired size and add to orzo salad and toss with remaining dressing (the orzo salad has already been lightly dressed). ENJOY!

Week of July 16th

CHICKEN POZOLE with Cabbage, Radishes, Cilantro, Avocado, Sour Cream & Lime

Just heat and top with your choice or ALL toppings

WEDGE SALAD with FLANK STEAK and BLEU CHEESE

Sear the flank steak on high heat for 3-5 min per side on BBQ, broiler or pan. (it has been sous vide’ed to med rare and just needs a quick sear). Slice against the grain. Place a small amount of Bleu Cheese dressing on the plate and top with an iceberg wedge. Sprinkle with toppings (chives, bacon, tomatoes & cucumbers) and top with Seared Flank steak and more bleu cheese dressing

BUFFALO CHICKEN EGG ROLLS with CILANTRO RANCH and CUCUMBER SALAD

Preheat oven to 400 degrees, lightly grease a baking sheet. Place egg rolls on sheet pan and spray or brush lightly with oil. Bake 10 min, flip and bake 8 minutes more. Serve with Cilantro Ranch and Cucumber Salad

LEMON-DILL ROASTED FISH with LEMON & HERB MARINATED WHITE and GREEN BEAN SALAD

Take bean salad out of fridge while cooking fish. Preheat oven to 400 degrees. Place fish on a lightly greased baking sheet and bake for 12-15 minutes. Serve with bean salad

Week of June 25th

SALMON WITH SWEET POTATOES & BROCCOLI WITH LIME AIOLI

Preheat oven to 425. Line a baking sheet with foil or grease it. Place sweet potatoes on one side and bake for 15 min. Toss potatoes and add broccoli to the other side of the baking sheet and place Salmon in the middle. Bake 15 min. Serve Salmon, sweet potatoes & broccoli drizzled with chili lime sauce and topped with cilantro and cotija.

BAKED CHICKEN PARMESAN WITH SPINACH PESTO PASTA

Preheat oven to 400. Coat baking sheet or baking dish with cooking spray or grease with oil. Place chicken and coat them with cooking spray or drizzle with oil. Bake 30 min. Top chicken with red sauce and cheese blend, bake 10 min more. (internal temp of 165). While baking chicken the last 10 min, gently warm spinach pesto pasta and serve on the side of chicken.

PORK CARNITAS TACOS WITH LIME SLAW AND SPANISH RICE

Take slaw out of fridge while cooking Pork. Place pork in covered pan on stovetop at medium heat and cook until warmed through, 5 min. Then remove lid, turn up heat and quick fry for a few minutes. Warm rice and Serve pork in tortillas topped with lime slaw and spanish rice on the side.

STUFFED CHICKEN BREASTS WITH VEGETABLE ORZO

Take orzo out of fridge and let come to room temp OR warm slightly while chicken is in the oven. Preheat oven to 450. Place chicken breasts on a greased baking sheet and drizzle with olive oil. Bake 25-28 min. Serve chicken with vegetable orzo.

Week of June 18th

PORK CHOPS

Remove the arugula pesto potato salad from the fridge and let it come to room temperature while cooking pork chops. 375° oven placed pork chops on a baking sheet and bake for 20 to 25 minutes until an internal temperature of 145° has reached. Serve pork chops with potato salad.

LASAGNA:

375 degree oven. Cover loosely with foil. B place on a baking sheet and bake 25-30 min. Raise oven temp to 450 degrees, remove foul and bake 10-15 min more until bubbly and crisp edges. Let cook for 10-15 min before cutting.

SOUP:

Just heat and enjoy

CHIMMICHURRI MEATBALLS

Preheat oven to 350°. Take chimmichurri sauce out of fridge and let it warm up while cooking meatballs.

Place meatballs on one side of baking sheet and broccolini on the other. Bake for 15 minutes, turn your oven to broil and cook 5 minutes more. Internal temperature of 165. While meatballs are in the oven, Warm polenta on stove top covered on med-low until warmed through 6 to 8 minutes. Top meatballs with chimichurri sauce over polenta with broccolini.

Week of June 11th

ROASTED MUSTARD-LEMON CHICKEN WITH SPINACH AND PARMESAN ORZO
Bake chicken @ 450 degrees for 25 min. While chicken is baking, gently warm the spinach orzo on stovetop on med-low covered until heated through, 8-10 min. Serve chicken over orzo.
SANTA MARIA TRI TIP WITH FRESH CORN RISOTTO
Tri Tip has been sous vide’ed to Med-Rare. You can Bake it @ 350 degrees for 20 min OR Grill on Med-High to desired temp. While meat is cooking, gently warm the risotto on stovetop on med-low covered until heated through, 8-10 min.
SEARED WILD COD WITH SAFFRON BEANS AND CHARD
Bake wild Cod @ 400 degrees for 12-15 min. While fish is cooking, warm beans and greens in their liquid on stovetop med-low for 10 min. Serve Cod over beans.
FRESH VEGETABLE PASTA
Just warm up and enjoy.