Family Meal Prep Bundle

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stems of the aloha peppers. Halve lengthwise; remove the cores, then thinly slice crosswise. Halve, peel, and thinly slice the red onions. Pit and roughly chop the dates; place in a bowl. Cover with hot water and set aside to rehydrate, at least 10 minutes. In a separate bowl, combine the mayonnaise and caramelized onions. In a separate bowl, combine the pesto and crème fraîche.

Transfer the diced potatoes to a large baking dish. Drizzle with olive oil and season with salt, pepper, and the Italian seasoning; toss to coat. Arrange in an even layer. Bake 16 minutes. Leaving the oven on, remove from the oven.

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers and sliced onions; season with salt and pepper. Cook 3 to 4 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter), tomato paste (if you received 6 oz, use 1/3 of the tomato paste), 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. Transfer to a bowl. Rinse and wipe out the pan.

To the baking dish of partially baked potatoes, add half the cooked vegetables, the rehydrated dates (draining before adding), capers, and sausage (tearing into bite-sized pieces before adding) in an even layer. Season with salt and pepper. Bake 14 to 16 minutes, or until the sausage is browned and cooked through. Remove from the oven and let stand at least 2 minutes.

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 minutes per side for medium-rare (125°F), 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. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. 

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. 
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

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 cipolline onions. Serve the finished bake garnished with the creamy pesto, chopped cipolline onions, and 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: Halve the baguettes. Line a sheet pan with foil. Transfer the halved baguettes to the foil. Drizzle with olive oil and season with salt and pepper. Evenly top the bottom halves of the baguette with the fontina. Toast in the oven 5 to 7 minutes, or until lightly browned around the edges and the cheese is melted. Transfer to a work surface. Assemble the sandwiches using the toasted bread, caramelized onion mayo, remaining cooked vegetables, sliced steaks, and sweety drop peppers. In a large bowl, combine the arugula, tomatoes, ranch dressing, and parmesan; season with salt and pepper. Serve the sandwiches with the salad on the side. Enjoy! 

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.

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