Italian-inspired pasta, mild blackened chicken and savory egg breakfasts with chocolate strawberry pancake bowls
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Chef's Notes
I see two distinct breakfast options in this week's menu: Chocolate Strawberry Pancake Bowls and Turkey Parmesan Egg Breakfast Biscuits with Tzatziki Dip. The pancake bowls have strawberries and chocolate chips across the tops, while the biscuits have a browned cheese finish. I would alternate them through the week so breakfast changes between chocolate and fruit one morning and turkey, egg and Parmesan the next.
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For Mild Blackened Chicken Breasts with Fresh Pico de Gallo and Crispy Baked Sweet Potato Wedges, I recommend reheating the chicken and wedges separately. Spread refrigerated wedges on a tray and heat at 400°F for 10–15 minutes, checking for a hot center and crisp edges. Reheat the chicken covered at 325°F, checking after 15 minutes and continuing until the center is hot; add the cold pico afterward.
I like the contrast between Pumpkin Sage Gnocchi and Whole Baked Garlic & Herbs Bella & Shiitake Mushrooms on this menu. The gnocchi are coated in orange pumpkin sauce, while the mushrooms bring darker colors and distinct caps and stems. Alongside Shrimp Pesto Fettuccine, these give me three different textures to work with: soft gnocchi, long pasta ribbons and substantial mushroom pieces.
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