Post by @seattlehanddoc

WEEKEND MEAL PREP WHEN OUR DAUGHTERS HAVE TOURNAMENTS It’s easier for us to get weekend cooking out-of-the-way in a couple hours so we can be present for their events. Inspired by @Nordstrom ‘s famous tomato soup, we created a base that goes in 2 directions: a roasted tomato soup and a creamy pasta w/ roasted garlic, Parmesan, Burrata and crispy pancetta.. And of course, a classic roasted chicken with potatoes is always clutch! Heat oven to 425°F. ROASTED VEGETABLES On each of 2 half-sheet pans, add: • 3 lb tomatoes, halved or quartered • 2 carrots, chopped • 2 shallots, quartered • 1 head garlic, halved crosswise • ¼ cup olive oil • 1½ tsp dried basil • 1 tsp kosher salt • ½ tsp black pepper Drizzle with olive oil, season and roast 40–50 minutes, rotating halfway through, until caramelized and tender. Dish 1: ROASTED TOMATO BASIL SOUP + CROSTINI Remove the garlic and reserve for the crostini. Blend one pan of vegetables and juices with: • 2 Tbsp tomato paste • 1½ cups chicken broth • ¾ cup heavy cream • Fresh basil Blend until smooth. Adjust broth, cream, salt and pepper to taste. Mash the roasted garlic with 1 stick softened butter, ½ cup Parmesan, 1 Tbsp parsley and red pepper flakes. Spread over sliced sourdough and broil 2–4 minutes, until golden and bubbling. Dish 2 TOMATO BURRATA RIGATONI WITH CRISPY PANCETTA Cook 1 lb rigatoni until al dente, reserving pasta water. Blend the second pan of vegetables and juices with: • 1 roasted garlic head • 2 Tbsp tomato paste • 8 oz burrata Toss with the hot pasta, adding pasta water until silky. Fold in ½ lb crisped pancetta, 1 cup Parmesan, ¼ cup parsley and lots of black pepper. Taste before adding salt. Dish 3 ROASTED CHICKEN & POTATOES Butter a cast-iron skillet. Add 1-inch potato rounds in a single layer and season. Debone 4–6 bone-in, skin-on chicken thighs, keeping the skin intact. Season with salt, pepper and garlic powder, then place skin-side up over the potatoes. Pour 1 cup chicken broth + 1 cup heavy cream around the chicken. Add 1 stick cubed salted butter, rosemary, thyme and sage. Roast 40–50 minutes, until the chicken reaches 165°F and the potatoes are tender. Remove the chicken, top the potatoes with 1 cup Parmesan and broil 2–4 minutes until golden. Return the chicken and serve. #mealprep #mealprepideas #femaleathlete #sheetpandinner #highschoolsports