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 sweet peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Halve, peel, and medium dice the onions. Roughly chop the roasted peppers. Halve the tomatoes. Drain and rinse the beans. In a bowl, combine the sour cream and cilantro sauce.

Line a sheet pan with foil. Transfer the diced potatoes to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 22 to 26 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl; add the pesto and crème fraîche. Toss to combine. Taste, then season with salt and pepper if desired.

Meanwhile, in a medium bowl, combine the cornbread mix, labneh, half the monterey jack, and 1/3 cup of water. Mix until just combined. Transfer to a 11-inch by 6-inch (or 8-inch square) baking dish and spread into an even layer. Top with the remaining monterey jack. Bake 17 to 19 minutes, or until the filling is just set (a toothpick inserted into the center should come out with a few moist crumbs). Remove from the oven.

Meanwhile, pat the steaks dry with paper towels; season on both sides 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 steaks. Cook 2 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Rinse and wipe out the pan.

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced sweet peppers and diced onions; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the smoky spice blend, demi-glace (carefully, as the liquid may splatter), tomato paste, and chopped roasted red peppers. Cook, stirring constantly, 2 to 3 minutes, or until thoroughly combined. Transfer to a bowl. Rinse and wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the turkey and Mexican spice blend. Season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until lightly browned. Add the mirepoix, halved tomatoes, and half the cooked vegetables. Cook, stirring occasionally and breaking down the tomatoes with the back of a spoon, 3 to 4 minutes, or until softened and combined. Add the drained beans, guajillo sauce, broth (carefully, as the liquid may splatter), and 1/2 cup of water. Season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until slightly thickened and the turkey is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Halve the baguettes.

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: Line a sheet pan with foil. Place the halved baguettes, on the sheet pan, cut side up. Evenly top the bottom halves of the baguettes with the fontina. Toast in the oven 7 to 9 minutes, or until the lightly browned and the cheese is melted. Remove from the oven. Assemble the sandwiches using the toasted baguettes, dijonnaise, sliced steaks, arugula, and remaining cooked vegetables. Serve the sandwiches with the finished potatoes. Garnish the potatoes with the almonds. Enjoy! 

If you saved the sandwiches for later, preheat the oven to 450°F. Heat the finished steaks, vegetables, and potatoes in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

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: Serve the finished chili with the spoonbread. Garnish the chili with the creamy cilantro sauce and crispy onions. Enjoy! 

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