Family Meal Prep Bundle

Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water. Cover and heat to boiling on high. Once boiling, add the pasta. Cook 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, wash and dry the fresh produce. Halve the brussels sprouts lengthwise. Halve, peel, and thinly slice the onions. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Roughly chop the parsley leaves and stems. In a bowl, combine the sour cherry spread, mayonnaise, 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 pork dry with paper towels. Season on all sides with salt, pepper, and the smoky spice blend. Transfer to one sheet pan. Roast 36 to 38 minutes, or until browned and cooked through.* Transfer to a cutting board and let rest at least 5 minutes.  

Meanwhile, transfer the broccoli florets and halved brussels sprouts to the remaining sheet pan, keeping them separate. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Toss to coat and arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Carefully transfer half the roasted broccoli to the pot of cooked pasta. Transfer the roasted brussels sprouts and remaining broccoli to a large bowl. Add the chopped parsley and parmesan. Stir to combine. Taste, then season with salt and pepper if desired.

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the oregano; toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to the pot of cooked pasta and broccoli.

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onions and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter), demi-glace, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until the liquid is mostly cooked off. Turn off the heat. Transfer half the cooked vegetables to the pot of cooked pasta, broccoli, and chicken.

Thinly slice the rested pork crosswise. Transfer to a bowl. Add the salsa verde; stir to coat. Taste, then season with salt and pepper if desired.

To the pot of cooked pasta, chicken, and vegetables, add the romesco sauce, crème fraîche, cream, capers, currants, and half the fontina; season with salt and pepper. Stir until thoroughly combined. Taste, then season with salt and pepper if desired. Lightly oil a large baking dish. Transfer the finished pasta to the baking dish. Evenly top with the remaining fontina.  

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: Bake 9 to 11 minutes, or until heated through and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. 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: Halve the baguettes lengthwise. Transfer to a sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast 5 to 7 minutes, or until lightly browned. Transfer the toasted baguettes to a work surface. Assemble the sandwiches using the toasted baguettes, dressed pork, cooked peppers and onions, cherry-chipotle sauce, and crispy onions. Serve the sandwiches with the finished broccoli and brussels sprouts on the side; garnish with the almonds. Enjoy!