# @seattlehanddoc on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/Dd9VMBrNPLf
- **Gondola URL:** https://gondola.cc/posts/71266451-seattlehanddoc-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/3dc4eb5d12.jpg
- **Posted:** 2026-10-01T16:26:04.000+00:00
- **Account Owner:** Wayne & Nancy (@seattlehanddoc) — https://gondola.cc/seattlehanddoc

## Caption

Inspired by @nordstrom ‘s famous tomato soup… when sports are dominating the weekend. We make an effort to get food the girls love at the ready. 
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 #tournament #highschoolsports

## Stats

- **Views:** 7,441,152
- **Likes:** 254,826
- **Shares:** 0
- **Comments:** 1,677

## Tags

mealprepideas, mealprep, highschoolsports, tournament, femaleathlete

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