Roast Vegetables

NutritionSortLoading...
Loading...

3 lb tomatoes, halved or quartered

2 carrots, chopped

2 shallots, quartered

1 head garlic, halved crosswise

¼ cup olive oil

1 ½ tsp dried basil

1 tsp kosher salt

½ tsp black pepper

Select allAdd

1. Heat oven to 425°F.

2. Combine tomatoes, carrots, shallots, garlic, olive oil, basil, salt, and pepper.

3. Roast 40–50 minutes, rotating halfway.

4. Reserve garlic head.

Make Tomato Soup

SortLoading...
Loading...

Roasted vegetables from above

2 Tbsp tomato paste

1 ½ cups chicken broth

¾ cup heavy cream

Fresh basil

Select allAdd

1. Blend one pan of roasted vegetables and juices with tomato paste, chicken broth, heavy cream, and fresh basil until smooth.

2. Adjust broth, cream, salt, and pepper to taste.

Make Garlic Crostini

SortLoading...
Loading...

Roasted garlic head (reserved)

1 stick softened butter

½ cup Parmesan

1 Tbsp parsley

Red pepper flakes

Sliced sourdough

Select allAdd

1. Mash roasted garlic with butter, Parmesan, parsley, and red pepper flakes.

2. Spread on sourdough and broil 2–4 minutes.

Cook Pasta

SortLoading...
Loading...

1 lb rigatoni

Pasta water

Select allAdd

1. Cook rigatoni until al dente, reserving pasta water.

Make Pasta Sauce

SortLoading...
Loading...

Roasted vegetables from above

1 roasted garlic head

2 Tbsp tomato paste

8 oz burrata

Pasta water

Select allAdd

1. Blend second pan of roasted vegetables and juices with roasted garlic, tomato paste, and burrata.

2. Toss with hot pasta, adding pasta water until silky.

3. Fold in ½ lb crisped pancetta, 1 cup Parmesan, ¼ cup parsley, and black pepper.

4. Taste before adding salt.

Roast Chicken and Potatoes

SortLoading...
Loading...

1-inch potato rounds

4-6 bone-in, skin-on chicken thighs

Salt

Pepper

Garlic powder

1 cup chicken broth

1 cup heavy cream

1 stick cubed salted butter

Rosemary

Thyme

Sage

1 cup Parmesan

Select allAdd

1. Butter a skillet.

2. Arrange potato rounds in a single layer and season.

3. Debone chicken thighs, keeping skin intact.

4. Season chicken with salt, pepper, and garlic powder. Place skin-side up over potatoes.

5. Pour chicken broth and heavy cream around chicken.

6. Add butter, rosemary, thyme, and sage.

7. Roast 40–50 minutes until chicken reaches 165°F and potatoes are tender.

8. Remove chicken. Top potatoes with Parmesan and broil 2–4 minutes until golden.

9. Return chicken and serve.