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.

Week of August 27th

CHEESY TOMATO BASIL PESTO STUFFED CHICKEN WITH VEGETABLE ORZO…Preheat oven to 425 degrees and remove vegetable orzo from fridge to let come to room temperature while cooking chicken. Lightly grease a baking sheet and carefully place stuffed chicken breasts on baking sheet. Bake for 10 min, then add half the tomato basil mixture to the baking sheet and cook 15 min more. Serve with vegetable orzo and remaining tomato basil mixture on top.

SESAME GINGER SALMON WITH RICE AND BROCCOLI…Remove salmon from fridge and add the salmon marinade to it while preheating the oven (ideally 20-30 min with marinade). Preheat oven to 400 degrees and lightly grease a baking sheet. Place salmon on one side and broccoli on the other. Bake 15 min. Heat up rice while salmon and broccoli are cooking. Serve salmon with broccoli and rice and finished with the peanut ginger sauce drizzled on top.

BEEF CHILI…Heat up and enjoy with cheddar scallion cornbread.

COCONUT CHICKEN WITH SNAP PEA SALAD…Remove coconut chicken from fridge while preheating oven. Preheat oven to 425 degrees and lightly grease a baking sheet or dish. Place chicken on baking sheet/dish letting most of marinade drip off before. Bake for 20-25 min. Dice avocado and add to the snap pea salad. Serve chicken with coconut finishing sauce drizzled over and with snap pea salad.

Week of July 30th

CHICKEN & BLACK BEAN ENCHILADAS with SPANISH RICE

Preheat oven to 350 degrees. Remove enchiladas from fridge while oven preheats. Bake enchiladas uncovered fro 20-25 min until bubbly and heated through. While enchiladas are in the oven, warm the Spanish rice and serve with enchiladas.

ROASTED HALIBUT with BRAISED BEANS & SWISS CHARD

Preheat oven to 4OO degrees. Grease a baking sheet. Bake Halibut for 12-15 min. While Halibut is cooking, warm the beans and greens in their liquid on the stovetop covered on medium-low heat for 6-10 min. Gently warm the lemon caper sauce and pour over Halibut when it comes out of the oven. (Or you can put it on the Halibut before baking it OR you can do half before and half at the finish). Serve the Halibut on top of the braised beans.

MEXICAN STYLE CHICKEN CAESAR with PEPITAS

Toss romaine lettuce with shredded chicken, tomatoes, radishes, pepitas and cotija with desired amount of cilantro-pepita dressing

Week of July 23rd

ROASTED CHICKEN with MANGO-TOMATO SALSA and SUMMER CORN SALAD

Preheat oven to 450 degrees. Remove corn salad and mango salsa from refrigerator and let come to temp and flavors meld while cooking chicken. Place chicken on a lightly greased baking sheet. Bake chicken for 25 min. (you could also grill the chicken if preferred) Add chopped avocado to corn salad. Top chicken with desired amount of tropical salsa and serve with corn salad.

PESTO GNOCCHI with SAUSAGE, ONIONS, PEPPERS & TOMATOES

Preheat oven to 425 degrees. Grease a baking sheet. Arrange gnocchi and sausage on one half of the baking sheet, and the vegetables on the other half. Drizzle everything with olive oil and salt and pepper, gently toss to coat. Bake for 30 minutes. tossing everything once halfway through. Remove baking sheet from oven and toss with desired amount of pesto. Serve topped with burrata

BEEF and VEGETABLE STUFFED ZUCCHINI BOATS with PARMESAN PASTA

Preheat oven to 400 degrees. Lightly grease a baking sheet and gently place zucchini on sheet. Take parmesan pasta out of the fridge while cooking stuffed zucchini. Bake zucchini boats for 20 minutes until bubbly. Gently warm pasta however you like and serve on the side of zucchini.

GREEK CHICKEN ORZO SALAD

Take orzo salad out of the refrigerator while cooking chicken. Preheat oven to 425 degrees. Bake chicken for 30 minutes. (you can also grill chicken if preferred). Chop or slice chicken to desired size and add to orzo salad and toss with remaining dressing (the orzo salad has already been lightly dressed). ENJOY!

Week of July 16th

CHICKEN POZOLE with Cabbage, Radishes, Cilantro, Avocado, Sour Cream & Lime

Just heat and top with your choice or ALL toppings

WEDGE SALAD with FLANK STEAK and BLEU CHEESE

Sear the flank steak on high heat for 3-5 min per side on BBQ, broiler or pan. (it has been sous vide’ed to med rare and just needs a quick sear). Slice against the grain. Place a small amount of Bleu Cheese dressing on the plate and top with an iceberg wedge. Sprinkle with toppings (chives, bacon, tomatoes & cucumbers) and top with Seared Flank steak and more bleu cheese dressing

BUFFALO CHICKEN EGG ROLLS with CILANTRO RANCH and CUCUMBER SALAD

Preheat oven to 400 degrees, lightly grease a baking sheet. Place egg rolls on sheet pan and spray or brush lightly with oil. Bake 10 min, flip and bake 8 minutes more. Serve with Cilantro Ranch and Cucumber Salad

LEMON-DILL ROASTED FISH with LEMON & HERB MARINATED WHITE and GREEN BEAN SALAD

Take bean salad out of fridge while cooking fish. Preheat oven to 400 degrees. Place fish on a lightly greased baking sheet and bake for 12-15 minutes. Serve with bean salad

Week of June 25th

SALMON WITH SWEET POTATOES & BROCCOLI WITH LIME AIOLI

Preheat oven to 425. Line a baking sheet with foil or grease it. Place sweet potatoes on one side and bake for 15 min. Toss potatoes and add broccoli to the other side of the baking sheet and place Salmon in the middle. Bake 15 min. Serve Salmon, sweet potatoes & broccoli drizzled with chili lime sauce and topped with cilantro and cotija.

BAKED CHICKEN PARMESAN WITH SPINACH PESTO PASTA

Preheat oven to 400. Coat baking sheet or baking dish with cooking spray or grease with oil. Place chicken and coat them with cooking spray or drizzle with oil. Bake 30 min. Top chicken with red sauce and cheese blend, bake 10 min more. (internal temp of 165). While baking chicken the last 10 min, gently warm spinach pesto pasta and serve on the side of chicken.

PORK CARNITAS TACOS WITH LIME SLAW AND SPANISH RICE

Take slaw out of fridge while cooking Pork. Place pork in covered pan on stovetop at medium heat and cook until warmed through, 5 min. Then remove lid, turn up heat and quick fry for a few minutes. Warm rice and Serve pork in tortillas topped with lime slaw and spanish rice on the side.

STUFFED CHICKEN BREASTS WITH VEGETABLE ORZO

Take orzo out of fridge and let come to room temp OR warm slightly while chicken is in the oven. Preheat oven to 450. Place chicken breasts on a greased baking sheet and drizzle with olive oil. Bake 25-28 min. Serve chicken with vegetable orzo.

Week of June 18th

PORK CHOPS

Remove the arugula pesto potato salad from the fridge and let it come to room temperature while cooking pork chops. 375° oven placed pork chops on a baking sheet and bake for 20 to 25 minutes until an internal temperature of 145° has reached. Serve pork chops with potato salad.

LASAGNA:

375 degree oven. Cover loosely with foil. B place on a baking sheet and bake 25-30 min. Raise oven temp to 450 degrees, remove foul and bake 10-15 min more until bubbly and crisp edges. Let cook for 10-15 min before cutting.

SOUP:

Just heat and enjoy

CHIMMICHURRI MEATBALLS

Preheat oven to 350°. Take chimmichurri sauce out of fridge and let it warm up while cooking meatballs.

Place meatballs on one side of baking sheet and broccolini on the other. Bake for 15 minutes, turn your oven to broil and cook 5 minutes more. Internal temperature of 165. While meatballs are in the oven, Warm polenta on stove top covered on med-low until warmed through 6 to 8 minutes. Top meatballs with chimichurri sauce over polenta with broccolini.

Week of June 11th

ROASTED MUSTARD-LEMON CHICKEN WITH SPINACH AND PARMESAN ORZO
Bake chicken @ 450 degrees for 25 min. While chicken is baking, gently warm the spinach orzo on stovetop on med-low covered until heated through, 8-10 min. Serve chicken over orzo.
SANTA MARIA TRI TIP WITH FRESH CORN RISOTTO
Tri Tip has been sous vide’ed to Med-Rare. You can Bake it @ 350 degrees for 20 min OR Grill on Med-High to desired temp. While meat is cooking, gently warm the risotto on stovetop on med-low covered until heated through, 8-10 min.
SEARED WILD COD WITH SAFFRON BEANS AND CHARD
Bake wild Cod @ 400 degrees for 12-15 min. While fish is cooking, warm beans and greens in their liquid on stovetop med-low for 10 min. Serve Cod over beans.
FRESH VEGETABLE PASTA
Just warm up and enjoy.