Family Meal Prep Bundle

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onions. 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, knife, and cutting board immediately after handling. Grate the cheddar on the large side of a box grater.

Line a sheet pan with foil. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the Southern spice blend. Transfer to the sheet pan and arrange in an even layer. Drizzle with olive oil. Roast 18 to 20 minutes, or until lightly browned and cooked through.* Transfer to a cutting board. When cool enough to handle, thinly slice crosswise.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onions and sliced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until lightly browned and softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Carefully add the vinegar, tomato paste (if you received 6 oz, use 2 tablespoons of the tomato paste), and demi-glace. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat.

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a large baking dish, combine the rice, crushed tomatoes, half the cooked vegetables, 1/3 cup of water, 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 to thoroughly combine. Spread into an even layer. Evenly top with the fontina, then with the sausage (tearing into bite-sized pieces before adding). Tightly cover the baking dish with foil. Bake 40 to 45 minutes, or until the rice is tender and the sausage is cooked through. Leaving the oven on, remove from the oven and discard the foil. Return to the oven and bake 3 to 5 minutes, or until the sausage is lightly browned. Remove from the oven.

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. Roughly chop the lettuce. Halve the tomatoes. Transfer the halved baguettes to a sheet pan. Drizzle with olive oil and season with salt and pepper. Evenly top the baguette bottoms with the grated cheddar. Toast in the oven 5 to 7 minutes, or until the cheese is melted and bread is toasted. Transfer to a work surface. Assemble the sandwiches using the toasted baguettes, sliced chicken, remaining cooked vegetables, pickles, and ranch dressing. In a bowl, combine the chopped lettuce, halved tomatoes, almonds, sweety drop peppers, parmesan, and green goddess dressing. Toss to coat. Taste, then season with salt and pepper if desired. Serve the sandwiches with the salad on the side. Enjoy! 

In a bowl, combine the crème fraîche and salsa verde. Season with salt and pepper.

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 parsley leaves and stems. Serve the sausage and rice bake drizzled with the creamy salsa verde. Garnish with the crispy onions and chopped parsley. Enjoy! 

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.

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