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,