Valley College

Preheat oven to 400°. Brush half the butter inside a half sheet pan, then lay out bread in a single layer, overlapping slices to look like shingles. (Make sure the entire sheet pan is covered!) Press down on bread to flatten slightly.  

Top bread with mozzarella, then layer ham, spinach, salami, pepperoncini, and provolone on top. Shingle another layer of bread on top, then brush with remaining 2 tablespoons butter. Put a second sheet pan on top of bread and weigh it down with a heavy skillet.  

Transfer to oven and bake until the sandwich is pressed and starting to turn golden, about 10 minutes. Remove sheet pan and bake until top bread is golden, about 20 minutes more. 

Garnish with parsley and Parmesan, and cut into squares, if desired. 

Heat the oil in a large skillet over medium-high. Add the chicken and sprinkle with salt. Cook, stirring occasionally, until browned and cooked through, about 6 minutes. Using a slotted spoon, transfer the chicken to a bowl; set aside. 

Decrease the heat to medium. Add the onion and bell pepper, and cook, stirring occasionally, until softened, 5 to 6 minutes. Stir in the ginger, garlic, curry powder, and coriander. Cook, stirring constantly, until fragrant, about 1 minute.  

Add the coconut milk, green peas, and reserved chicken. Bring to a simmer over medium heat. Cook, stirring occasionally, until heated through and the flavors meld, about 10 minutes. Stir in the fish sauce and season to taste with salt.  

Serve the curry with rice, lime wedges, mango, cashews, and cilantro. 

Preheat oven to 400°F and line a baking sheet with parchment paper. 

Whisk sauce ingredients together in a small bowl. 

Reserve ¼ cup sauce for later and marinate chicken thighs in remaining sauce. 

While chicken is marinating prep veggies. Add brussels and sweet potato together in a large bowl with oil, salt, pepper, garlic powder and paprika and toss to combine until veggies are evenly coated. 

Add veggies to half of the sheet pan then add chicken thighs to other half of the pan. Discard rest of sauce. Roast for about 25-35 minutes, flipping veggies halfway, until veggies are tender and chicken is cooked through with an internal temp of 165°F. Broil at the end for about 2 minutes to crisp up the chicken, if desired. 

Remove from oven and drizzle 1 Tablespoon of the reserved sauce over each plate. Enjoy!