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!