Provision Planning

MAKE AHEAD AND SLOW COOK MEALS THAT PACK A PUNCH

HOMEMADE PASTA

MAKES: 4 SER. | PREP TIME: 60 TO 90 MIN. COOK TIME: 2 TO 4 MIN.

INGREDIENTS: 4 large eggs, room temperature | 2 1⁄2 cups all-purpose flour | 1 Tbsp. olive oil | 1 tsp. salt, plus salt for water

DIRECTIONS: ADD all ingredients to the bowl of a food processor with a normal blade. Pulse for 10 to 15 seconds until the mixture becomes crumbly. REMOVE the dough from the food processor and form into a ball. Place on a lightly floured, clean, flat surface. Knead the dough for two minutes using the palm of your hand to flatten the dough and then fold over, again and again until it reaches a smooth and elastic consistency. If the dough seems sticky, add a little more flour. You want it to be pretty dry.

FORM into a ball and wrap tightly with plastic wrap. Let sit for 30 minutes. AFTER 30 minutes, unwrap the ball and cut into 4 equal wedges. Begin to work with one wedge while keeping the others tightly wrapped to prevent drying.

SHAPE the wedge into a small oval. At this point, you can use a pasta maker attachment for your stand-up mixer or cut by hand. The following directions are to cut by hand. ON the flat, floured surface, roll dough into a long thin sheet using extra flour when needed to prevent sticking. Approximately 18 inches long and 3 to 4 inches wide. USING a pizza cutter or knife, cut the dough into preferred noodle width. Once all noodles are cut, gather and swirl into a little pasta nest. Repeat with remaining pasta wedges.

TO COOK PASTA fill a large pot with water and a generous amount of salt. Bring to a rapid boil. Place pasta into boiling water and immediately begin to stir. Cook until desired texture.

HOMEMADE pasta cooks much quicker than store-bought. Al dente pasta typically takes about 2 minutes. Drain pasta and serve immediately.

TIPS AND TRICKS: Homemade pasta can be stored in the refrigerator for up to two days or frozen for up to two weeks.

TATE FARMS STOVETOP POT ROAST

MAKES: 4 TO 6 SER. | PREP TIME: 1 HR. | COOK TIME: 3 1⁄2 HRS.

INGREDIENTS: 4 to 5-pound beef roast (chuck, rump, pikes peak, 7 bone, arm) | 4 Tbsp. steak seasoning (preferably containing salt, pepper, garlic, onion powder, red pepper flakes) | 4 cups of beef or chicken broth | 2 Tbsp. olive oil | 2 Tbsp. minced garlic | 2 onions, quartered | 15 to 18 new or red potatoes, halved | 8 to 10 carrots, cut into large chunks | 4 celery sticks, cut into medium pieces

DIRECTIONS: THAW roast and coat with 2 Tbsp. steak seasoning. Heat olive oil in a Dutch oven on high heat. Sear roast on all sides. Remove roast from pot and set aside. ADD 2 Tbsp. of chicken broth to the same pot and stir around with a wooden spoon to break up leftover beef and seasoning bits. Add vegetables and garlic to pot and cook, stirring occasionally, 3 to 4 minutes, or until vegetables are browned on edges. Add roast back to the pot. Cover with 4 cups of broth and 2 Tbsp. steak seasoning. COVER pot and cook on the stovetop over medium heat until you reach a low boil for 30 minutes. Turn heat down to low and simmer for 3 hours. Beef should be tender and vegetables soft. Serve warm.

TIPS & TRICKS: This same recipe can be cooked in the oven once the roast hits a low boil for 30 minutes. Remove pot from the stovetop and place in 250°F oven for 3 hours.

OVERNIGHT OATS

MAKES: 1 SER. | PREP TIME: 10 MIN. | REST TIME: 2 TO 12 HRS.

INGREDIENTS: 1⁄2 cup old fashioned oats | 1⁄2 cup milk | 1 Tbsp. chia seeds | 1 Tbsp. honey | 1⁄4 tsp. vanilla extract

DIRECTIONS: PLACE all ingredients into a glass container and combine. Cover container with lid or plastic wrap. PLACE in refrigerator for at least 2 hours or overnight. Toppings can be added the night before or upon serving. UNCOVER and enjoy straight from the container the next day.

TIPS & TRICKS: Toppings for Overnight Oats are endless. Some favorites are peanut butter, Nutella, fresh fruit, jams, jellies, and nuts.

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