Week of June 23rd…

MARINATED TRI TIP WITH TOMATO & WHITE BEAN SALAD…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 tomato & bean salad out of the fridge while oven preheats. Place Tri Tip and any juices on a lightly greased baking sheet. Bake for 20-25 min. (alternatively you could BBQ the tri tip to reheat). Slice the Tri Tip against the grain in thick slices and serve with tomato and white bean Salad. Enjoy!

MISO GLAZED PORK CHOPS WITH MASHED POTATOES & ASPARAGUS…Preheat oven to 375 degrees and grease a large baking sheet. Place pork chops on one side of the baking sheet along with all miso glaze. Bake for 15 min, then add the asparagus to the other side of sheet pan and bake everything for 10 min more. Switch oven to broil and broil for 3-5 min. Asparagus will be ready, and chops should be too (looking for internal temp of 145), they may need another few minutes (some are thicker than others). While Pork and asparagus are in the oven, gently warm the mashed potatoes covered on stovetop on med-low, stirring often until warmed through, 5-8 min. Serve Pork chops with mashed potatoes and asparagus. Enjoy.

BUFFALO CHICKEN COBB SALAD…Preheat oven to 425 degrees and lightly grease a baking sheet. Roast chicken for 20-25 min. while chicken rests, prepare the salad. Rinse and chop lettuce and add to a bowl or individual plates followed the toppings and desired amount of bleu cheese. Top with sliced or chopped chicken, then drizzle with both the ranch dressing and the buffalo sauce. Yum!