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. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the peas crosswise. Halve the tomatoes. Tear the mozzarella into bite-sized pieces. In a bowl, combine the mozzarella pieces, a drizzle of olive oil, 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. Grate the cheddar on the large side of a box grater. Roughly chop the peppadew peppers. To make the pimento cheese, in a bowl, combine the mayonnaise, grated cheddar, chopped peppadew peppers, and a pinch of the weeknight hero spice blend. Season with salt and pepper.

Line a sheet pan with foil. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining weeknight hero spice blend. Transfer to the sheet pan. Roast 19 to 21 minutes, or until the chicken is lightly browned and cooked through.* Transfer to a cutting board; slice crosswise.

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

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. Add the spinach; stir until wilted and combined.

Pat the pork dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. Slice the rested pork crosswise.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced bell pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the halved peas, halved tomatoes, vinegar, roasted red peppers, and date syrup; season with salt and pepper. Cook, stirring frequently, 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 and spinach. Add the pesto, crème fraîche, marinated mozzarella, and a drizzle of olive oil; 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: Halve the baguettes. In a large bowl, combine the arugula, remaining cooked vegetables, ranch dressing, and parmesan. Season with salt and pepper. Line a sheet pan with foil. Transfer the halved baguettes to the foil. Drizzle with olive oil and season with salt and pepper. Evenly spread the pimento cheese onto the bottom baguette halves. Toast in the oven 4 to 6 minutes, or until the cheese is melted and the bread is lightly browned around the edges. Transfer to a work surface. Assemble the sandwiches using the toasted baguettes, pickle chips, and sliced chicken. Serve the sandwiches with the salad on the side. Garnish the salad with the almonds. 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: Roughly chop the pistachios. 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 sauce to be. Serve the sliced pork with the pasta salad. Garnish with the Calabrian honey, sweety drop peppers, and chopped pistachios. Enjoy!

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.

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