Author Archives: Megan Rappe

pappardelle pasta with sausage & mushroom ragout / balsamic dressed greens

pappardelle pasta with sausage & mushroom ragout / balsamic dressed greens

Contents of your meal kit:

ground pork
dried porcini mushrooms
sausage seasoning
sliced cremini mushrooms
onions
herb mix
pappardelle pasta
balsamic vinaigrette base
mixed greens

Cookware needed: large stockpot, microwave-safe bowl, nonstick skillet, salad bowl

Finishing steps:

  1. Put a large stockpot of water on to boil for pasta. Continue with next steps while you are waiting.
  2. Rinse dried mushrooms to remove any grit, and place in a microwave-safe bowl. Add water Add water (see note) and microwave for 2 or 3 minutes until boiling. Stir, and let stand 10 minutes. Continue with next steps.
  3. Heat a little olive oil in a nonstick skillet over med-high. Add ground pork, sausage seasoning, salt & pepper, breaking up with a spoon as you cook. When the pork is no longer pink, add fresh cremini mushrooms and onions. Saute 5-7 minutes, stirring occasionally.
  4. After soaking for 10 minutes, remove procini mushrooms from hot water, reserving liquid. Roughly chop porcini mushrooms, and add to the skillet with other ingredients. Add mushroom liquid to the skillet (if you see any grit in the liquid, you can pour through a fine mesh strainer lined with a paper towel). Stir in herb mix and simmer until liquid has reduced and slightly thickened.
  5. When water for pasta is boiling, add a generous amount of salt to season the water. Add pasta and cook 3-5 minutes, or until al dente (gluten free pasta will take longer). Strain pasta, and add to the skillet with mushroom ragout, tossing to combine. If it looks a little dry, add a drizzle of olive oil or a pat of butter.
  6. Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, you can remove some at this point before adding the greens. Toss gently and season with salt and pepper to taste.

Notes: When recipe calls for water use: 2 cups for 2 portions, 3 cups for 4 portions, and 4 cups for 6 portions.

pappardelle pasta with mushroom ragout / balsamic dressed greens

pappardelle pasta with mushroom ragout / balsamic dressed greens

Contents of your meal kit:

dried porcini mushrooms
cremini mushrooms (sliced)
onions
herb mix
pappardelle pasta
balsamic vinaigrette base
mixed greens

Cookware needed: large stockpot, microwave-safe bowl, medium to large nonstick skillet, salad bowl

Finishing steps:

  1. Put a large stockpot of water on to boil for pasta. Continue with next steps, while waiting for water to boil.
  2. Rinse dried mushrooms to remove any grit, and place in a microwave-safe bowl. Add water (see note) and microwave for 2 or 3 minutes until boiling. Stir, and let stand 10 minutes. Continue with next steps.
  3. Heat a small amount of olive oil in a nonstick skillet over med-high heat. Add fresh cremini mushrooms and onions. Saute 8-10 minutes, stirring occasionally.
  4. After soaking for 10 minutes, remove porcini mushrooms from hot water, reserving liquid. Roughly chop porcini mushrooms, and add to the skillet with other ingredients. Add mushroom liquid to the skillet (if you see any grit in the liquid, you can pour through a fine mesh strainer lined with a paper towel). Stir in herb mix and simmer until liquid has reduced and slightly thickened.
  5. When water for pasta is boiling, add a generous amount of salt to season the water. Add pasta and cook 3-5 minutes, or until al dente (gluten free pasta will take longer). Strain pasta, and add to the skillet with mushroom ragout, tossing to combine. If it looks a little dry, add a drizzle of olive oil or a pat of butter.
  6. Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine.   If this looks like too much dressing, remove some before adding the greens. Toss gently and season with salt & pepper to taste.

Notes: When recipe calls for water use: 2 cups for 2 portions, 3 cups for 4 portions, and 4 cups for 6 portions.

five spice pork / kohlrabi salad / roasted pear & parsnip

five spice pork / kohlrabi salad / roasted pear & parsnip

Contents of your meal kit:

pork loin
pear
parsnips
ground ginger
thyme sprigs
baby kohlrabi
sherry vinaigrette base
five spice mix
mixed greens

Cookware needed: foil-lined baking sheet, salad bowl, medium or large nonstick skillet

Finishing steps:

  1. Preheat oven to 425. Cut pear into thin wedges and remove any stem/core/seeds. On a foil-lined baking sheet, toss pears & parsnips with olive oil, ground ginger, salt & pepper. Top with thyme sprigs, and roast 10 minutes, then toss and roast another 5 minutes.
  2. While pears and parsnips are roasting, thinly slice kohlrabi. Stack slices and cut across into matchsticks. Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. Add kohlrabi, and toss to coat with vinaigrette. Set aside.
  3. When 5 minutes remain on the pears & parsnips, heat a nonstick skillet over med-high heat. Season pork with five spice mix, salt & pepper, then rub with a small amount of oil. When skillet is hot, add pork and cook 2-3 minutes per side. The spice mix will give a deep brown color to the pork. Set pork aside to rest.
  4. Toss the salad greens with kohlrabi and vinaigrette. Season with salt & pepper to taste.
  5. Thinly slice pork and divide between serving plates. Enjoy kohlrabi salad and roasted pear & parsnip on the side.

herb-marinated swordfish / roasted carrots / citrus salad

herb-marinated swordfish / roasted carrots / citrus salad

Contents of your meal kit:

swordfish
herb marinade
rainbow carrots
satsuma orange
red wine vinaigrette base
arugula
chopped almonds

Cookware needed: shallow dish, foil-lined baking sheet, medium or large nonstick skillet (with lid), salad bowl

Finishing steps:

  1. Preheat oven to 425.
  2. Place swordfish in a shallow dish. Season both sides with salt & pepper, and coat with herb marinate. Set aside.
  3. On a foil-lined baking sheet, toss carrots with olive oil, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, and roast another 5-10 minutes.
  4. Meanwhile, peel citrus and separate into segments. Set aside
  5. After tossing carrots, heat a small amount of oil in a nonstick skillet over medium heat. When oil is hot, add fish and cook 3-5 minutes or until golden brown. Gently turn fish with a spatula, place lid on the skillet, and cook another 3-5 minutes depending on thickness. Test fish for doneness, then remove from heat
  6. Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine.   If this looks like too much dressing, remove some before adding the greens. Toss gently and season with salt and pepper to taste. Top with orange segments and chopped almonds.
  7. Divide fish between serving plates, and serve the roasted carrots and salad on the side.

creamy tahini soup with shrimp, winter squash, brown rice, & kale

creamy tahini soup with shrimp, winter squash, brown rice, & kale

Contents of your meal kit

shrimp
kabocha squash
carrot
creamy tahini soup base
brown rice
baby kale
lime
toasted sesame & kale crunch

Cookware needed: large saucepan or stockpot (with lid), mixing bowl, microwave-safe bowl, microplane or box grater

Finishing steps:

  1. If shrimp are still frozen, place in colander under cold running water. Set aside to drain.
  2. Place squash cut-side down and slice crosswise into ½-inch pieces. (The skin is tender and completely edible.)
  3. Place squash and carrots in the bottom of a large saucepan or stockpot. Cover with water (see notes), place a lid on top and bring to a boil over high heat. Once boiling, reduce heat as needed and simmer vegetables for 5 minutes. Add shrimp, cover again, and continue to simmer 3-5 minutes or until veggies are completely tender and shrimp is opaque and cooked through.
  4. When vegetables and shrimp are done, turn off the burner. Transfer the creamy tahini soup base into a small mixing bowl. Ladle some of the cooking water from the soup into the mixing bowl and whisk or stir well to combine, adding more water until you have a thin consistency.
  5. Pour the soup base mixture back into the saucepan or stockpot with the water and vegetables. Stir gently to combine. Taste the broth and add salt & pepper if desired. Cover to keep warm.
  6. Transfer brown rice to a microwave-safe bowl and heat in 30-second intervals until hot.
  7. Divide brown rice and kale between serving bowls, then ladle the soup over the top.
  8. Finish each bowl with a little grated lime zest (see notes), a squeeze of lime, and a sprinkle of toasted sesame & kale crunch.

Notes:

  • When recipe calls for water, use: 2.5 cups for 2 portions, 5 cups for 4 portions, 7 cups for 6 portions
  • To remove lime zest use a microplane, or the small side of a grater to remove just the bright green part of the peel.

creamy tahini soup with winter squash, brown rice, & kale

creamy tahini soup with winter squash, brown rice, & kale

Contents of your meal kit

kabocha squash
carrot
creamy tahini soup base
brown rice
baby kale
lime
toasted sesame & kale crunch

Cookware needed: large saucepan or stockpot (with lid), mixing bowl, microwave-safe bowl, microplane or box grater

Finishing steps:

  1. Place squash cut-side down and slice crosswise into ½-inch pieces. (The skin is tender and completely edible.)
  2. Place squash and carrots in the bottom of a large saucepan or stockpot. Cover with water (see notes), place a lid on top and bring to a boil over high heat. Once boiling, reduce heat as needed and simmer vegetables for 5-10 minutes or until completely tender.
  3. When squash and carrots are done, turn off the burner. Transfer the creamy tahini soup base into a small mixing bowl. Ladle some of the cooking water from the vegetables into the mixing bowl and whisk or stir well to combine, adding more water until you have a thin consistency.
  4. Pour the soup base mixture back into the saucepan or stockpot with the water and vegetables. Stir gently to combine. Taste the broth and add salt & pepper if desired. Cover to keep warm.
  5. Transfer brown rice to a microwave-safe bowl and heat in 30-second intervals until hot.
  6. Divide brown rice and kale between serving bowls, then ladle the soup over the top.
  7. Finish each bowl with a little grated lime zest (see notes), a squeeze of lime, and a sprinkle of toasted sesame & kale crunch.

Notes:

  • When recipe calls for water, use: 2.5 cups for 2 portions, 5 cups for 4 portions, 7 cups for 6 portions
  • To remove lime zest use a microplane, or small side of a grater to remove just the bright green part of the peel.

foil packet shrimp with fennel, blood orange & chiles / sautéed chard / quinoa

foil packet shrimp with fennel, blood orange & chiles / sautéed chard / quinoa

Contents of your meal kit:

shrimp
quinoa
fennel
blood orange
sliced fresno chile
rainbow chard
garlic
fennel fronds

Cookware needed: foil, baking sheet, large skillet

Finishing steps:

  1. Preheat oven to 400. If shrimp are still frozen, place in colander under cold running water. Set aside to drain.
  2. Place quinoa in a saucepan, add enough water to come ¼-inch above the quinoa. Bring to a boil, cover and reduce heat to low.  Simmer 10-15 minutes or until water is absorbed. Remove from heat, keep covered, and rest 5 minutes before fluffing with a fork. Season with salt & pepper. Continue with next steps while quinoa is cooking.
  3. Thinly slice fennel and blood orange.
  4. Tear off a foil sheet large enough to create one packet for the shrimp, fennel, orange and chiles. Working on top of a baking sheet, place shrimp, fennel, blood orange, and chiles (use all of some of the chilies, depending on your heat tolerance) on the foil. Drizzle with olive oil, season with salt & pepper, and toss to combine. Fold foil over the ingredients and crimp the edges to seal completely. Place into the oven and set a timer for 15 minutes.
  5. Meanwhile, thoroughly rinse rainbow chard and shake off excess water – it’s ok to leave some water clinging to the leaves. Remove leaves from the chard stems—do not discard the stems. Slice leaves into ½-inch ribbons and stems into ¼-inch slices. Thinly slice garlic. Set aside.
  6. When the 15 minute timer is up, unwrap the foil packet and set oven to broil. Broil until shrimp are cooked through, tossing mix once if it appears to be browning to quickly.
  7. While shrimp are under the broiler, heat a small amount of oil in skillet over med-high heat. When oil is hot, add rainbow chard stems and cook 5 minutes or until softened. Add sliced garlic and rainbow chard leaves, cooking quickly until leaves have softened. Season with salt & pepper to taste.
  8. Divide quinoa between plates and top with contents of shrimp packet. Sprinkle with fennel fronds. Enjoy sautéed chard on the side.

chistorra-spiced meatballs / onion & peppers / spinach salad with toasted chickpeas

chistorra-spiced meatballs / onion & peppers / spinach salad with toasted chickpeas

Contents of your meal kit:

ground beef
bell pepper
onion
chistorra spices
chickpeas
sherry vinaigrette base
grated carrot


Cookware needed: baking sheet, mixing bowl, medium or large nonstick skillet, salad bowl

Finishing steps:

  1. Preheat oven to 400. Slice bell pepper into ¼-inch pieces. Toss with onions on a baking sheet, along with olive oil, salt & pepper.   Place in the preheated oven, and set a timer for 10 minutes.
  2. Meanwhile, in a mixing bowl, combine ground beef with all or some of chistorra spices (see note) along with a bit of salt & pepper. Use your hands to roll into golf ball sized meatballs. Set aside.
  3. Heat a small amount of olive oil in a nonstick skillet over medium heat. Place meatballs in pan, leaving space between each meatball. Turn every minute or so until all sides have browned thoroughly.
  4. When the 10 minute timer is up, transfer meatballs to the baking sheet with the onions & peppers, continue to roast five minutes or until meatballs are cooked through.
  5. Meanwhile, rinse and drain chickpeas.   Use a paper towel to wipe out the pan you used for the meatballs, and add a very small amount of oil. Heat again over med-high heat and add the chickpeas. Season with salt & pepper and sauté about 3-4 minutes, until they begin to turn golden brown.
  6. Pour vinaigrette base into the bottom of a salad bowl along with an equal amount of olive oil. Whisk or mix with a fork to combine. Add spinach, grated carrot, and toasted chickpeas to the bowl. Toss gently.
  7. Divide onions & peppers between plates and top with chistorra-spiced meatballs. Enjoy the spinach salad on the side.

Notes: Chistorra spices are similar to flavors in chorizo — smokey and garlicy, but not very spicy/hot at all.

turkey & eggplant caponata flatbreads / roasted green bean & beet salad

Contents of your meal kit:

ground turkey
green beans
almonds
eggplant
bell peppers & onion mix
caponata base
lemony pickled beets
flatbread
goat cheese

Cookware needed: foil-lined baking sheet, large nonstick skillet with lid, mixing bowl

Finishing steps:

  1. Preheat oven to 450. Trim the stem end of green beans if needed, then on a foil-lined baking sheet, toss with olive oil, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, sprinkle with almonds, and roast another 5 minutes or until green beans are lightly charred and tender.
  2. Meanwhile, trim stem from eggplant, and cut into 1/3-inch dice.
  3. Heat a small amount of oil in a nonstick skillet over med-high heat. Add ground turkey, and bell pepper & onion mix. Season with salt & pepper, cook 5-7 minutes or until vegetables are tender and turkey is no longer pink.
  4. Reduce heat to medium. Add eggplant & caponata base. Cover and cook 5 minutes, then uncover and simmer about 3 minutes or until most of the liquid has evaporated.
  5. When green beans and almonds are done, toss in a mixing bowl with lemony pickled beets and their liquid. Season with salt & pepper to taste.
  6. Using the same baking sheet, remove foil and place flatbreads in a single layer (use a second baking sheet if needed), poke holes into flatbread using a fork. Bake for 3-5 minutes until golden and toasted on the bottom. Flip the flatbreads, top with turkey & eggplant caponata, sprinkle with goat cheese and return to oven for another 3-5 minutes.
  7. Cut flatbreads in half or into quarters and serve with roasted green bean & beet salad.

eggplant caponata flatbreads / roasted green bean & beet salad

eggplant caponata flatbreads / roasted green bean & beet salad

Contents of your meal kit:

green beans
almonds
eggplant
bell pepper & onion mix
caponata base
lemony pickled beets
flatbread
goat cheese

Cookware needed: foil-lined baking sheet, medium or large nonstick skillet with lid, mixing bowl

Finishing steps:

  1. Preheat oven to 450. Trim the stem end of green beans if needed, then on a foil-lined baking sheet, toss with olive oil, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, sprinkle with almonds, and roast another 5 minutes or until green beans are lightly charred and tender.
  2. Meanwhile, trim stem from eggplant, and cut into 1/3-inch dice.
  3. Heat a small amount of oil in a nonstick skillet over med-high heat. Add bell pepper & onion mix, and season with salt & pepper. Sauté 5 minutes, stirring occasionally.
  4. Reduce heat to medium. Add eggplant & caponata base. Cover and cook 5 minutes, then uncover and simmer about 3 minutes or until most of the liquid has evaporated.
  5. When green beans and almonds are done, toss in a mixing bowl with lemony pickled beets and their liquid. Season with salt & pepper to taste.
  6. Using the same baking sheet, remove foil and place flatbreads in a single layer (use a second baking sheet if needed), poke holes into flatbread using a fork. Bake for 3-5 minutes until golden and toasted on the bottom. Flip the flatbread, top with caponata, sprinkle with goat cheese and return to oven for another 3-5 minutes.
  7. Cut flatbreads in half or into quarters and serve with roasted green bean and beet salad.