Family Meal Prep Bundle

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. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve the tomatoes. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the mayonnaise and lemon purée. 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 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 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. Transfer to a plate. Wipe out the pan.

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 6 to 8 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.

Form the sausage into four 1/2-inch-thick patties. Transfer to a plate. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 5 to 6 minutes per side (flipping carefully, as the oil may splatter), or until the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface.

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion, sliced bell peppers, and sliced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the tomato paste (if you received 6 oz, use 2 tablespoons of the tomato paste), vinegar, demi-glace, 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. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat; taste, then season with salt and pepper if desired. Leaving the rest in the pan, transfer half the cooked vegetables to the pot of cooked pasta.

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 buns. Roughly chop the romaine. In a large bowl, combine the chopped romaine, arugula, pistachios, sweety drop peppers, and green goddess dressing. Toss to combine. Heat a large pan (nonstick, if you have one) on medium-high until hot. Working in batches if necessary, add the halved buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the sandwiches using the toasted buns, lemon mayo, cooked patties, and remaining cooked vegetables. Serve the sandwiches with the salad on the side. Enjoy! 

Tear the mozzarella into bite-sized pieces. To the pot of cooked pasta and vegetables, add the pesto, crème fraîche, mozzarella pieces, halved tomatoes, and capers; 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 prepared baking dish. 

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:  Preheat the oven to 450°F. Bake 8 to 10 minutes, or until heated through and the cheese is melted. Remove from the oven. Let stand at least 2 minutes before serving. Serve the finished pasta bake topped with the parmesan. Enjoy! 

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

If you saved the dish for later, finish and serve as directed, but bake 20 to 22 minutes, or until heated through and the cheese is melted.