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. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 2-inch pieces (keeping the pointed tips intact). Halve, peel, and thinly slice the onions. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve the tomatoes. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the mayonnaise, sherry vinegar, half the parmesan, and as much of the garlic paste as you’d like; season with salt and pepper.

Place the sausage in a large baking dish (tearing into bite-sized pieces before adding). Bake 10 to 12 minutes, or until browned and cooked through. Leaving the oven on, remove from the oven. Carefully drain off and discard any excess oil.

Meanwhile, line a sheet pan with foil. Pat the chicken dry with paper towels. Transfer to the sheet pan. Season on both sides with salt, pepper, and the oregano. Top with the remaining parmesan. Roast 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. 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 asparagus pieces, sliced onions, and sliced bell peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the halved tomatoes, roasted red peppers, red wine vinegar, and honey (kneading the packet before opening); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the vegetables are softened. Turn off the heat. 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: Remove the spreadable butter from the refrigerator to soften. Halve the baguettes lengthwise. Line a sheet pan with foil. Transfer the halved baguettes to the foil, cut side up. Evenly spread the softened butter onto the cut sides. Toast in the oven 5 to 7 minutes, or until lightly browned and the butter is melted. Transfer to a work surface. Assemble the sandwiches using the toasted baguettes, sherry-parmesan sauce, sliced chicken, arugula, and sweety drop peppers. Serve the sandwiches with the remaining cooked vegetables on the side. Garnish the vegetables with the almonds. Enjoy! 

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

To the pot of cooked pasta and vegetables, add the ricotta, crème fraîche, fontina, capers, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Stir until thoroughly combined. Taste, then season with salt and pepper if desired. Transfer the finished pasta to the baking dish of cooked sausage; stir to combine.

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: Evenly top with the breadcrumbs and romano. Drizzle with olive oil and season with salt and pepper. Bake 9 to 11 minutes, or until the cheese is melted and the breadcrumbs are toasted. Remove from the oven and let stand at least 2 minutes before serving. Roughly chop the parsley leaves and stems. Serve the finished pasta bake garnished with the chopped parsley. Enjoy! 

REHEATING INSTRUCTIONS: If you saved the dish for later, preheat the oven to 450°F. Finish and serve as directed, but bake 20 to 25 minutes.