Week of September 3rd

BAKED COD WITH GAZPACHO SALSA, POLENTA & TOMATO VINAIGRETTE…Preheat oven to 400 degrees and lightly grease a baking sheet. Bake Cod for 12-15 min. While fish is in the oven, gently warm the polenta on stove top stirring occasionally until warmed through, 5-8 min. Serve Cod over polenta topped with lots of Gazpacho salsa and drizzled generously with tomato vinaigrette.

MARINATED TRI TIP WITH CHIPOTLE SWEET POTATO MASH & BROCCOLINI…The Tri Tip has been sous vide’d to Med-Rare, so you just need to reheat. Preheat oven to 350 degrees and remove tri tip and sweet potato mash from fridge while oven is warming. Lightly grease a large baking sheet and place Tri Tip on one side and broccolini on the other. Bake for 25 min. Then broil for 2-5 min. Bake chipotle sweet potato mash uncovered for 20-25 min. Slice meat against the grain in 1/2 inch slices.

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.

CHICKEN CAESAR SALAD…Chop and rinse romaine lettuce. Toss romaine with roasted chopped chicken, croutons and parmesan with the caesar dressing.