DOMO

STEP 1

Temper your pan of gnocchi on the counter for 30 minutes before cooking. Preheat oven to 400° & prepare to cook on the center rack. While the oven is preheating, unpack all your "mise en place" (ingredients).

STEP 2

Place the pan of gnocchi into the oven on center rack with the foil cover on for 30 minutes. Remove from oven & carefully remove foil. Turn oven up to 450°.

STEP 3

Place the foil-wrapped garlic bread on a cookie sheet. Place the uncovered gnocchi & wrapped garlic bread in the oven for 15 minutes, or until the cheese is carmelized & sauce is bubbly on the gnocchi & bread is hot through.

STEP 4

Remove from oven & let rest for 10 minutes. While gnocchi is resting, prepare the misti salad. Combine greens & shaved vegetables in a serving bowl & toss with misti vinaigrette.

STEP 5

Garnish gnocchi with breadcrumbs & parmigiano to serve. Enjoy!

STEP 1

Preheat oven to 375° & prepare to cook on center rack. While the oven is preheating, unpack all your "mise en place" (ingredients) except for the pot pie. It is important for the pot pie to be placed in the oven directly from the fridge.

STEP 2

Remove plastic lid & place pot pie on the center rack. Bake for 50 minutes, or until crust is a deep golden brown.

STEP 3

Remove from the oven & let rest for 10 minutes. It is important to let the pot pie rest!

STEP 4

While pot pie is resting, combine panzanella vegetables, croutons, & arugula in a serving bowl. Thoroughly toss in the dressing provided.

STEP 5

Cut & serve pot pie. Garnish salad with parmigiano & spiced pepitas to serve. Enjoy!

STEP 1

Preheat oven to 400° & remove steak from butcher paper. Apply ancho chile rub all over (rubbing it with your hands works best). Temper your meat on the counter while you are preparing your grill. Prepare your grill for dual-zone cooking, meaning one part ripping hot & one part cooler so you can control the temperature.

STEP 2

Place steak on hot zone & begin to grill. After flipping your steak, remove lid from potatoes & place on center rack in the preheated oven. Set your timer for 15 minutes. Return to finish grilling to your desired temperature. Using the thermometer & temperature guide provided, you should be able to hit your desired temperature. Keep in mind, these are just suggested guides, but we know that you know how you like your steak, so feel free to go with your gut by sight & feel. Rare - 125° Medium Rare - 135° Medium - 145° Medium Well - 155° Well Done - 160°

STEP 3

Remove steak & let rest for 10 minutes. While steak is resting, in a small pan or pot, gently warm onions over a low heat. Once warmed through, remove from heat. Serve with steak.

STEP 4

Combine broccolini, pistachios, raisins, & parmigiano in a serving bowl & toss with yogurt vinaigrette. Transfer hot potatoes to a serving bowl & toss with oil/vinegar & parsley.

STEP 5

Slice steak & garnish with finishing salt. Serve with chimichurri on the side. Enjoy!

If your lasagna has been in the refrigerator, it has to temper (leave at room temperature) for 1 hour. You want it to be the same temperature all the way thru. If it goes in straight from the refrigerator, the outside will burn while the inside is still cold. So, please give yourself enough time.

You must let the lasagna rest after you pull it from the oven for a minimum of 15 minutes. I repeat, you must let the lasagna rest after you pull it from the oven for a minimum of 15 minutes. I know, I know, but if you cut into it right away the layers will fall apart, and it will be a mess. Resist the urge and wait… it will be worth it, I promise!

Cookie dough should be refrigerator temperature or warmer going in the oven. Keep in the fridge and pull out 10 minutes before you put into oven.

ALL OVENS ARE DIFFERENT

You know your oven better than we do. Our recommended time and temperature are simply suggestions. Your goal is for the lasagna to be hot in the middle, crispy puffed edges, and lightly browned on top. Not so hot it breaks the bechamel but hot enough to puff the layers.

IDEAL SCHEDULE FOR A 6:00 PM MEAL

4:00 - 4:15

Pull from your refrigerator and set on the counter to temper.

5:00

Put the lasagna in the oven and bake at 450º for 20-25 minutes covered in foil, remove the foil and bake for 10 minutes uncovered until golden. Remember you know your oven better than us. Adjust temperature and time if necessary.

5:30

Drop oven to 350º for garlic bread and cookies. Pull out the lasagna and rest on your counter, ideally on a cooling rack for AT LEAST 15 MINUTES.

5:40

Put the foil-wrapped garlic bread in the oven for 10-15 minutes.

5:55

Dress the salad, slice the lasagna and scoop carefully onto plates. Slice up the warm garlic bread and open lots of wine!!!

5:59

Put cookies in the oven for 12-15 minutes or until just cooked through. DO NOT OVERCOOK! You want just crispy edges and soft in the middle.

6:00

EAT & ENJOY!

6:15

Pull out your cookies and let cool on the pan. Let cool for 5 minutes, but definitely eat while warm!