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 large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stems; cut the broccoli into small florets. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds. Thinly slice crosswise. Halve, peel, and thinly slice the onions. Thinly slice the fontina. In a bowl, combine the mayonnaise and pesto. Taste, then season with salt and pepper if desired. In a separate, large 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.

Line two sheet pans with foil. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the oregano. Transfer to one sheet pan. Arrange in an even layer. Drizzle with olive oil. Roast 18 to 20 minutes, or until lightly browned and cooked through.* Remove from the oven; 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, transfer the broccoli florets to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Transfer to the bowl of Calabrian honey. Add the romano. Toss to combine. Taste, then season with salt and pepper if desired.

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers and sliced onions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the spinach, demi-glace (carefully, as the liquid may splatter), vinegar, 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 frequently, 1 to 2 minutes, or until combined and the spinach is wilted. Transfer to a bowl. Rinse and wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt, pepper, and the Italian seasoning. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Add the mirepoix. Cook, stirring occasionally, 2 to 3 minutes, or until combined. Add the tomato sauce (carefully, as the liquid may splatter), crushed tomatoes, and half the cooked vegetables; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is slightly thickened. Transfer to the pot of cooked pasta. Add the heavy cream and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining pasta cooking water to ensure the pasta is thoroughly coated). Turn off the heat. 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: Halve the baguettes lengthwise. Transfer the halved baguettes to a sheet pan, cut side up. Drizzle with olive oil; season with salt and pepper. Evenly top the bottom halves with the sliced fontina. Toast in the oven 5 to 7 minutes, or until the cheese is melted and the bread is toasted. Transfer to a work surface. Assemble the sandwiches using the toasted baguettes, sliced chicken, remaining cooked vegetables, and pesto mayo. Serve the sandwiches with the dressed broccoli 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: Serve the finished pasta garnished with the parmesan. Enjoy! 

If you saved the sandwiches for later, preheat the oven to 450°F. Reheat the finished chicken, vegetables, and broccoli in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

If you saved the pasta for later, reheat the finished pasta in the microwave 1 to 2 minutes, or until heated through. Serve as directed.