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.
Week of December 15th…
ROASTED FISH WITH OLIVE, HERB & ROASTED TOMATO ISRAELI COUSCOUS…Preheat oven to 400 degrees and remove couscous from the fridge so it comes closer to room temperature before serving. Place fish and all marinade on a lightly greased baking sheet and drizzle with olive oil if needed. Roast for 12-15 min. Give the couscous a toss and serve either room temp or slightly warmed alongside the fish. 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. 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.
MUSTARD-GARLIC PORK CHOPS WITH VEGETABLE RISOTTO…Preheat oven to 375 degrees and grease a large baking sheet. Place pork chops on one side of the baking sheet and top each chop generously with the mustard-garlic sauce. Bake for 20 min. Switch oven to broil and broil for 3-5 min. Pork chops should be ready (looking for internal temp of 145), they may need another few minutes (some are thicker than others). While Pork chops are in the oven, gently warm the risotto, uncovered on stovetop on med-low, stirring often until warmed through, 5-8 min. Serve Pork chops with risotto and any extra sauce on the side if desired. Enjoy.
Week of December 8th…
CORNFLAKE CRUSTED HOT HONEY MUSTARD CHICKEN WITH BRUSSELS SPROUTS AND RICE…Preheat oven to 450 degrees. Grease a baking sheet or cover with parchment. Place chicken on one side and brussels on the other, drizzle with olive oil. 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 and brussels are cooking, warm the cooked rice. Serve chicken with rice and brussels and any extra sauce on side. Enjoy.
PESTO & CHEESE STUFFED SHELLS WITH ROASTED TOMATO SAUCE…Preheat oven to 400 degrees and remove shells from fridge to warm up while oven is preheating (ideally take them out 15-30 min before cooking) Place on a baking sheet to prevent dripping and bake uncovered 20-30 min until bubbly. Let cool 5 min before serving. Yum!
BEEF TACO SOUP…Just heat by portion and top with cheese, avocado & tortilla chips.
Week of December 1st…
ROASTED SALMON OR WILD COD WITH SAFFRON BEANS AND GREENS…
Preheat oven to 400 degrees. Place fish on a lightly greased baking sheet & roast for 10-12 min. While fish is cooking, warm beans and greens in their liquid on stovetop med-low, stirring occasionally until warm 8-10 min. Serve roasted fish over saffron beans & greens. YUM!
BBQ PORK RIBS WITH COLESLAW & POTATO SALAD…Preheat oven to 300 degrees. Take coleslaw & potato salad 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. Serve Ribs with the potato salad and coleslaw. ENJOY.
WEDGE SALAD WITH BLACKENED CHICKEN & BLEU CHEESE…Preheat oven to 425 degrees and lightly grease a baking sheet. Place chicken on baking sheet and bake 20-25 min (internal temp of 165, the breast may take a few more minutes) Slice or chop your chicken and prep your salad with a wedge of iceberg, all the toppings, the blackened chicken and as much Bleu Cheese dressing as preferred. Yummy!
Week of November 17th…
SESAME PUMPKIN BUTTER CHICKEN WITH COCONUT RICE & ROASTED VEGETABLES…Preheat oven to 400 degrees, while oven is preheating, add the yogurt marinade to the chicken and toss to combine. Place chicken in baking dish and top with the pumpkin sauce coating evenly. Add the butter pads to each piece of chicken and sprinkle the sesame seeds on top. Place the vegetables on another baking sheet and drizzle with olive oil. Bake everything 30-40 min, tossing vegetables halfway through. While chicken and vegetables are cooking, heat coconut rice on stovetop on med-low stirring occasionally and adding a little water if needed. Serve chicken, roasted vegetables and sauce over coconut rice. Enjoy.
PORK CARNITAS TACOS WITH CILANTRO LIME SLAW AND PINTO BEANS… Heat carnitas 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 pork is heating, warm the pinto beans on stovetop at med-low covered, stirring occasionally until warm through, 5-10 min. Serve the carnitas on tortillas topped with slaw and a squeeze of lime with pinto beans on the side. Yum!
BROCCOLI CHEDDAR (and bacon) 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 November 10th…
HONEY MUSTARD SALMON WITH TAHINI CAESAR ROASTED POTATOES & BRUSSELS SPROUTS…Preheat oven to 450 degrees and place potatoes and brussels on a baking sheet and drizzle with olive oil if needed. Roast 15 min. Add Salmon/Wild Cod with the pad of butter to the baking sheet and top each piece of fish with the honey mustard sauce, 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 brussels. Serve with extra dressing on the side for dipping. Enjoy.
SPINACH & ARTICHOKE BAKED MAC N CHEESE…Remove mac n cheese from fridge while preheating the oven or up to 30 min before cook time. Preheat oven to 375 degrees. Bake Mac n Cheese uncovered for 25-30 min until bubbly and golden brown. Let cool slightly before serving with lightly dressed greens. Yum!
MIXED BEAN, KALE & HAM SOUP…Heat by portion and enjoy with bread and lightly dressed greens.
Week of October 27th…
MISO HONEY CHICKEN WITH BRUSSELS SPROUTS & 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. Place oven rack on top rack approximately 6 inches from broiler. Line a large baking sheet with parchment or grease liberally. Place chicken on one side letting excess marinade drip off. Place brussels sprouts (or green beans) on the other and drizzle with oil. Broil until chicken is cooked through and there are some charred spots, 12-15 min, tossing brussels halfway through. (looking for internal chicken temp of 165). While chicken and brussels are in the oven, warm your rice. Serve chicken and brussels over rice and drizzle all with remaining honey miso sauce. Yum.
PANCETTA, WHITE BEAN & SWISS CHARD POT PIE…Preheat oven to 375 degrees. Remove pot pies from fridge while oven is preheating. Bake Pot pies, uncovered, on a baking shhet to catch drippigs, 30-35 min until bubbly and tops are golden brown. Let stand 5 min before eating. Serve with lightly dressed greens. Enjoy.
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. Serve with toasted bread and lightly dressed greens. Yum,
Week of October 20th…
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 min for turkey meatballs, 15-18 min for beef meatballs. Then broil for 5 min more (both meatballs)(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 & BLACK BEAN ENCHILADAS with SPANISH RICE…Preheat oven to 350 degrees. Remove enchiladas from fridge while oven preheats. Bake enchiladas uncovered for 25-30 min until bubbly and heated through. While enchiladas are in the oven, warm the Spanish rice and serve with enchiladas. 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 more until tortellini is cooked. Enjoy!
Week of October 13th…
LEMON BALSAMIC CHICKEN WITH ROASTED POTATOES & ASPARAGUS…Preheat oven to 425 degrees. On a large baking sheet place potatoes and drizzle with olive oil. Nestle the balsamic chicken in with the potatoes. (Leave a space for your asparagus to be added later or use another baking sheet for asparagus) Roast chicken and potatoes for 20 min then add asparagus drizzled with olive oil to an empty space on the same baking sheet or on another and roast everything 10 min more. Remove everything from the oven and spoon the herby olive lemon mixture over chicken and potatoes. Serve all with tzatziki feta sauce on the side and any extra herby olive lemon mixture. Enjoy.
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 bake for 15 min. Toss potatoes and add broccoli to the other side of the baking sheet and place Salmon/Cod in the middle. Bake 15 min. Serve Salmon, sweet potatoes & broccoli drizzled with chili lime sauce and topped with cilantro and cotija. Yum!
HEARTY BEEF CHILI WITH CHEDDAR SCALLION CORNBREAD…Heat by portion and top with cheese and sour cream. Serve with cornbread muffins slightly warmed. Enjoy.
Week of October 6th…
SESAME GINGER BEEF & BROCCOLI WITH BROWN 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 brown rice on stove top on med-low, stirring often until warmed through, or in the microwave. Serve steak and broccoli over brown rice with extra sesame ginger sauce AND spicy mayo on the side (or drizzled on top). YUM!
MUSHROOM, SPINACH & GOAT CHEESE STUFFED CHICKEN BREASTS WITH VEGETABLE RISOTTO…Preheat oven to 450 degrees. Very gently place stuffed chicken breasts on a greased or parchment lined 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, warm the vegetable risotto on stovetop, med-low, covered, stirring often until warmed through, 6-8 min. Serve Vegetable risotto along with the stuffed chicken. Enjoy!
Week of September 22nd…
MARINATED TRI TIP WITH TWICE BAKED POTATOES & BROCCOLI…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 Tri Tip and potatoes for 10 min., then add broccoli to baking sheet with Tri Tip and drizzle with olive oil if needed. Bake everything 15 min more. (alternatively you could BBQ the tri tip to reheat, just to warm and sear on both sides). Slice the Tri Tip against the grain in thick slices and serve with twice baked potatoes & broccoli. Enjoy!
PESTO GNOCCHI WITH SAUSAGE, TOMATOES & ONIONS WITH BURRATA…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.
CLAM CHOWDER…Just heat by portion and enjoy with crusty bread and lightly dressed greens. Mmmmmm