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