Family Meal Prep Bundle

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the gouda. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve the tomatoes. Roughly chop the cipolline onions.

Line a sheet pan with foil. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the Italian seasoning. Transfer to the sheet pan; drizzle with olive oil. Roast 18 to 20 minutes, or until lightly browned and cooked through.* Transfer to a cutting board; when cool enough to handle, slice crosswise.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.  

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, place the beef in a bowl. Season with salt, pepper, and the spice blend. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip (carefully, as the oil may splatter) and evenly top with the sliced gouda. Loosely cover the pan with foil. Cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil.

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels and sliced bell pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes, red wine vinegar (carefully, as the liquid may splatter), roasted red peppers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Turn off the heat. Leaving the rest in the pan, transfer half the cooked vegetables to the pot of cooked pasta. Add the pesto, chopped cipolline onions, and mozzarella (tearing into bite-sized pieces before adding). Stir to combine. Taste, then season with salt and pepper if desired.

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: In a bowl, combine the mayonnaise, caramelized onions, and worcestershire sauce. In a separate bowl, combine the arugula, remaining cooked vegetables, sweety drop peppers, parmesan, almonds, balsamic vinegar, and a drizzle of olive oil; season with salt and pepper. Toss to coat. Wipe out the pan used to cook the vegetables. Halve the buns. In the same pan, working in batches, add the halved buns. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, caramelized onion mayo, and cooked patties. Serve the burgers with the salad on the side. Enjoy!

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: In a bowl, combine the honey (kneading the packet before opening) and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Serve the sliced chicken with the finished pasta salad. Drizzle the chicken with the Calabrian honey. Enjoy! 

If you saved the dish for later, reheat the patties in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

If you saved the dish for later, reheat the chicken in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.