autumn sheet pan dinner

can also skip the sausage for a perfect Thanksgiving side.

for the crumble: (can make in advance)

• 1/2 cup brown sugar

• 1/2 cup pecans, chopped

• 1/4 cup flour

• 3 tbs softened butter

• pinch of paprika

the rest:

• 1 package apple chicken sausage, sliced

• 4 medium sweet potatoes, peeled and sliced into half rounds

• 1 small butternut squash, peeled/seeded/cubed (can also buy pre-cut from the grocery store)

• 1 pound carrots, peeled and cut into 2 inch sticks

• 3 tbs olive oil

• 2 tbs thyme

• 1 tbs rosemary

• salt and pepper to taste

preheat oven to 425 and line a baking sheet with parchment paper. combine all ingredients for the crumble with a fork. bake 5-7 minutes until everything is melted together and golden brown. let it cool completely. before adding to the final dish, crumble with your hands.

combine the sausage, veggies, seasonings, and oil in a large bowl and toss. divide between two baking sheets and roast, rotating halfway through, for 30-35 minutes. top with crumble before serving.

sunday sauce

not just for Sundays.

• 1 pound pasta, prepared according to package directions

• 1 pound meatballs or Italian sausage links (optional)

• 1 28-ounce can San Marzano tomatoes

• 2 tsp salt

• 2 tsp dried basil (can sub fresh, julienned)

• 1 tsp dried oregano

• Parmesan rind (optional)

• A glug of red wine (I like cabernet sauvignon - optional)

• Parmesan cheese for serving

In a Dutch oven or stock pot, heat a bit of olive oil over medium. If using, sear the meatballs/sausage on all sides. Don’t worry if there are little brown bits stuck to the bottom of the pot.

Add the tomatoes and half a can of water. Mash the tomatoes gently with a fork, whisk, or potato masher. Add the seasonings, and the red wine and Parmesan rind if using.

Once bubbling, lower the heat, cover, and allow to simmer for up to three hours, stirring occasionally.

Before serving, remove the Parmesan rind. Toss with pasta and drown in Parmesan cheese.

baked ziti

classic comfort food.

• 1 pound ground sweet Italian sausage

• 1 small onion, diced

• 2 cloves garlic, minced

• 2-28 ounce cans San Marzano tomatoes

• 2 tsp Italian seasoning

• 16 ounces ziti, penne, or other ridged pasta

• 15 ounces full fat ricotta cheese

• 2 tbs parsley, fresh if you have it

• 1 egg

• 2 cups mozzarella cheese, shredded

• 1/4 cup parmesan cheese (the real stuff)

About two hours before you want to eat: brown the sausage and onion in a large pot. Drain as much fat as you can. Saute the garlic for one minute. Add 1 tsp of Italian seasoning and the two cans of tomatoes plus half a can of water. Bring to a boil, then partially cover and simmer. The sauce should reduce significantly.

Prepare the pasta according to package directions. Toss with the sauce, reserving 1 cup.

In a small bowl, combine the ricotta, egg, parsley, parmesan, and 1 cup mozzarella cheese.

Preheat your oven to 375. Add the reserved cup of sauce to the bottom of a 9x13” baking dish. Layer half of the pasta, all of the ricotta, and about half of the remaining sauce. Then layer the remaining pasta, the remaining sauce, the 1 cup of mozzarella, and 1 tsp of Italian seasoning.

Bake 20-25 minutes until bubbling.

meal prep breakfast burritos

one day of mess is worth it for a full week of hot breakfasts.

• 2 tbs olive oil

• 12 oz breakfast sausages (I like links sliced longway and then diced; if vegetarian, skip and add another egg)

• 1 1/2 cups frozen diced hash browns

• 1/2 onion diced small (or sub scallions)

• 1 bell pepper diced small

• 8 large eggs

• 2 tbs milk

• 1 cup shredded cheese

• To taste: salt, pepper, garlic powder, onion powder, paprika, parsley

• 8 10-inch flour tortillas

Heat oil in a large skillet over medium. Add sausage, pepper, and onion to pan and cook until sausage is no longer pink. Drain off most of the grease and remove from pan.

Add hash browns into pan, and season to taste with salt, pepper, garlic powder, onion powder, and paprika. Cook until golden brown and remove from pan.

Combine eggs, milk, and cheese and beat lightly. Add to pan and cook until soft scrambled. Add pepper and parsley to taste.

Add all ingredients back into pan and stir to combine.

Fill each tortilla and roll tightly into burritos. Wrap in foil or parchment paper, and store in a ziploc bag in the freezer. To reheat, unwrap and microwave for 2 minutes. Serve with salsa and sour cream.