Week of December 31st

MARINATED TRI TIP WITH ROASTED BRUSSELS SPROUTS AND TWICE BAKED POTATOES…The Tri Tip has been sous vide’ed to Med-Rare, so you’ll just be reheating. Preheat oven to 400 degrees and pull tri tip out of the fridge. PLace brussels sprouts on a sheet pan and drizzle with olive oil. Bake for 15 min, reduce oven to 350 degrees. Give the brussels sprouts a toss and return to oven. Place Tri Tip and juices on one side of a baking sheet along with the twice baked potatoes on the other. Bake all for 20-25 min. Slice the Tri Tip against the grain in thick slices and serve wit potatoes and roasted brussels.

GNOCCHI WITH MUSHROOMS AND SPINACH…Preheat oven to 425 degrees. On a sheet pan toss together the mushroom mixture and the gnocchi with a couple tablespoons of olive oil and salt and pepper. Shake into an even layer and roast 20-25 min, then add the spinach and another drizzle of olive oil and a dash of salt and pepper and stir to combine. Roast 5 min more. Remove from the oven and add the butter and the sauce (save a little sauce for extra on side if you desire) and stir until melted and glazy. Enjoy!

COCONUT CHICKEN CURRY AND BROCCOLI OVER RICE…This meal is completely cooked, so just a reheat. You can heat up by portion however you prefer OR Warm chicken curry and all sauce on stovetop covered med-low stirring occasionally until heated through, 6-10 min. While curry is heating, warm your rice and serve curry over rice.