Author Archives: Mindy

Spoon & Skillet In-Home Party

Do you have friends, co-workers, or family who would love Spoon & Skillet as much as you do? Host a Spoon & Skillet party to share your experience. When your guests sign up for service, you’ll receive credit for up to 1 month of Spoon & Skillet meals.

Hosting a Spoon & Skillet Party is as easy as 1-2-3!

Let us know you’d like to host a party. Together we will set a date, and customize a menu. When the date gets closer, our team will send a personalized invite to guests on your behalf.
All you’ll need to provide on the day of the event is beverages and napkins. Our team will arrive early to help you set up, and we’ll bring the rest.
Allow us to share the Spoon & Skillet story with your guests, and contribute by sharing what you love most.

We’re there to set up and tell the Spoon & Skillet story.

The easiest party you ever hosted!

We'll bring 3 meal kits, which will be transformed by your guests into a multi-course tasting menu.

Meal kits become a multi-course tasting menu.

Frequently Asked Questions:

Who should I invite? Parties work best with between 6-10 guests. We recommend you select guests that would be genuinely interested in the service, and would benefit from incorporating Spoon & Skillet meals into their weekly routine.
What should I do to prepare for the Spoon & Skillet party? You are welcome to prepare an appetizer or dessert, but it isn’t necessary. We only ask that you provide drinks, cups, and napkins. So pop a couple of bottles of wine in the fridge, sit back, and relax.
What will the Spoon & Skillet party team bring? Our team will arrive early to set up and will bring meal kits, plates, and utensils.
What happens during the party? The party will last about 3 hours. We start with a introduction to the Spoon & Skillet service, then invite guests to divide into 3 small teams. Each team will prepare one meal kit, and the whole group will have a chance to enjoy a 3-course meal. Guests can sign up the night of the party, and choose to start their service at any time.
How do I receive incentives? Host a Spoon & Skillet Party in your home. If 3 of your guests sign up, you’ll receive a $100 Spoon & Skillet credit. If 5 guests sign up, you’ll receive a $200 Spoon & Skillet credit! More than 5 guests sign up…get 1 free month of meals!

beef & mushroom burgers / arugula salad with grilled peach

Contents of your meal kit:
ground beef
peach
portobello
patty seasoning
tomato
arugula
dijonaise
pita
white balsamic vin. base
blue cheese

Equipment needed: mixing bowl, outdoor grill (see note), salad bowl

Finishing steps:

Cut peach in half and remove the pit. Rub a little oil on each half, set aside.
Finely chop portobello. In a mixing bowl, combine mushrooms, ground beef, patty seasoning, and a generous amount of salt & pepper. Divide into equal sized patties. When forming patties, press an indentation into the center. This helps the burgers cook evenly. Season outside with additional salt & pepper if desired. (These burgers are delicate, so you may want to lightly oil the surface of the patties, or try cooking on a piece of foil.)
Preheat grill to medium heat. While grill heats, prepare the burger fixings. Slice tomato, reserve a handful of arugula for the burgers, and set out the dijonaise spread. Feel free to include anything else you enjoy on your burgers. Cut pita bread in half.
When grill is ready, place peaches cut-side down on one half of the grill. Cook until grill marks appear and the peach begins to soften. Meanwhile, on the other side of the grill, cook burger patties 3-6 minutes per side, or to desired doneness. When finished, transfer burgers to a plate and briefly warm pita bread on the grill.
Cut peaches into quarters for the salad. 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 arugula. Toss gently and season with salt & pepper to taste. Divide arugula between plates and top with peaches and crumbled blue cheese.
Slide beef and mushroom burgers into the pita and top with fixings. Enjoy the arugula salad with grilled peaches on the side.

Notes: A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill. Cooking times may vary.

turkey & mushroom burgers / arugula salad with grilled peach

Contents of your meal kit:
ground turkey
peach
portobello
patty seasoning
tomato
arugula
dijonaise
pita
white balsamic vin. base
blue cheese

Equipment needed: mixing bowl, outdoor grill (see note), salad bowl

Finishing steps:

Cut peach in half and remove the pit. Rub a little oil on each half, set aside.
Finely chop portobello. In a mixing bowl, combine mushrooms, ground turkey, patty seasoning, and a generous amount of salt & pepper. Divide into equal sized patties. When forming patties, press an indentation into the center. This helps the burgers cook evenly. Season outside with additional salt & pepper if desired. (These burgers are delicate, so you may want to lightly oil the surface of the patties, or try cooking on a piece of foil.)
Preheat grill to medium heat. While grill heats, prepare the burger fixings. Slice tomato, reserve a handful of arugula for the burgers, and set out the dijonaise spread. Feel free to include anything else you enjoy on your burgers. Cut pita bread in half.
When grill is ready, place peaches cut-side down on one half of the grill. Cook until grill marks appear and the peach begins to soften. Meanwhile, on the other side of the grill, cook burger patties 3-6 minutes per side, or to desired doneness. When finished, transfer burgers to a plate and briefly warm pita bread on the grill.
Cut peaches into quarters for the salad. 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 arugula. Toss gently and season with salt & pepper to taste. Divide arugula between plates and top with peaches and crumbled blue cheese.
Slide turkey and mushroom burgers into the pita and top with fixings. Enjoy the arugula salad with grilled peaches on the side.

Notes: A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill. Cooking times may vary.

cajun shrimp / red beans & rice salad / garlic spinach

Contents of your meal kit:
shrimp
creole seasoning
tabasco vinaigrette base
brown rice
kidney beans
veggie blend
garlic
spinach

Equipment needed: 2 mixing bowls, 2 nonstick skillets

Finishing steps:

Blot shrimp with a paper towel to dry. In one mixing bowl, toss shrimp with creole seasoning, salt & pepper.
Pour tabasco vinaigrette base into the bottom of a second mixing bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine.
Heat brown rice in the microwave for 30 seconds or so, to take the chill off.
Drain and rinse beans, then combine in the mixing bowl with tabasco vinaigrette, rice, and veggie blend. Toss gently and season with salt & pepper to taste. Set aside at room temperature until ready to serve.
Slice garlic as thinly as you can. Set aside.
Heat a small amount of oil in a nonstick skillet over medium heat. When hot, add shrimp and cook for 1-2 minutes per side or until shrimp are opaque and cooked through.
While shrimp are cooking, place garlic in a cold nonstick skillet, and add 1-2 tablespoons of olive oil. Heat oil until simmering over medium-high heat. Add spinach and toss quickly in pan until just wilted. Remove from heat and season with salt & pepper to taste.
Enjoy cajun shrimp alongside red beans & rice and garlic spinach.

foil packet tagine with chicken, cauliflower & chickpea / quinoa

Contents of your meal kit:
chicken thighs
quinoa
chickpeas
green olives
cherry tomatoes
lemon
cauliflower
onion
ras el hanout

Equipment needed: small or medium saucepan, medium or large skillet, foil, large baking sheet

Finishing steps:

Preheat oven to 450.
Place quinoa in a saucepan, and add enough water to come ¼-inch above the quinoa. Bring to a boil, cover and reduce heat to the lowest setting. Simmer 10-15 minutes or until all of the water is absorbed. When done remove from heat, keep covered, and let sit at least 5 minutes before fluffing with a fork. Continue with next steps while quinoa is cooking.
Heat a small amount of oil in a skillet over med-high heat. Season chicken thighs with salt & pepper, then brown 2-3 minutes per side or until golden.
Meanwhile, rinse and drain chickpeas, cut olives in half, cut tomatoes in half, and thinly slice lemon.
Tear off a foil sheet large enough to create one packet for the chicken and all of the other meal kit ingredients (except quinoa). Working on top of a baking sheet, place chicken, cauliflower, chickpeas, onion, olives and tomatoes on the foil. Drizzle with olive oil, sprinkle with ras el hanout spice blend and salt & pepper. Toss to combine. Top with lemon slices, then fold the foil over the ingredients and crimp the edges to seal completely. Place into the oven for 15-20 minutes or until cauliflower is done to your liking, and chicken is cooked through.
Carefully open the foil packet and give everything a good toss to combine flavors. Serve chicken, cauliflower and chickpea tagine on top of quinoa, and season with additional salt & pepper if needed.

Notes: Tagine is a dish named after the type of vessel it’s traditionally cooked in. Tagines are typically earthenware dishes, with cone shaped lids. The lid captures condensation from the steam while cooking, which drips back down into the dish, keeping the ingredients moist. The foil packet you’ve created here will provide a similar effect.

foil packet tagine with cauliflower & chickpea / quinoa

Contents of your meal kit:
quinoa
chickpeas
green olives
cherry tomatoes
lemon
cauliflower
onion
ras el hanout

Equipment needed: small or medium saucepan, foil, large baking sheet

Finishing steps:

Preheat oven to 450.
Place quinoa in a saucepan, and add enough water to come ¼-inch above the quinoa. Bring to a boil, cover and reduce heat to the lowest setting. Simmer 10-15 minutes or until all of the water is absorbed. When done remove from heat, keep covered, and let sit at least 5 minutes before fluffing with a fork.
Meanwhile, rinse and drain chickpeas, cut olives in half, cut tomatoes in half, and thinly slice lemon.
Tear off a foil sheet large enough to create one packet for all of the meal kit ingredients (except quinoa). Working on top of a baking sheet, place cauliflower, chickpeas, onion, olives and tomatoes on the foil. Drizzle with olive oil, sprinkle with ras el hanout spice blend and salt & pepper. Toss to combine. Top with lemon slices, then fold the foil over the ingredients and crimp the edges to seal completely. Place into the oven for 15-20 minutes or until cauliflower is done to your liking.
Carefully open the foil packet and give everything a good toss to combine flavors. Serve cauliflower and chickpea tagine on top of quinoa, and season with additional salt and pepper if needed.

tilapia with romesco / pepper sauté / kale salad with pickled raisins

Contents of your meal kit:
tilapia
cider vinaigrette base
purple kale
pecorino
spicy pickled raisins
bell pepper & onion mix
romesco sauce

Equipment needed: salad bowl, baking sheet, medium or large skillet

Finishing steps:

Preheat oven to 425.
Pour cider 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 kale. Toss gently and season with salt & pepper to taste. “Massage” the kale for a minute or so by squeezing the kale with your hands (as if you were giving someone a shoulder rub) in order to break down the fibers and soften the leaves. Drain the picked raisins, and then finish the salad by sprinkling them on top along with the pecorino.
Place tilapia filets on a foil or parchment-lined baking sheet. Drizzle with olive oil, and season with salt and pepper. Bake for 8-10 minutes or until cooked through. Timing will depend on the size of the fillets.
Meanwhile, heat a small amount of oil in a skillet over med-high heat. When oil is hot, add bell pepper & onion mix and season with salt & pepper. Cook, stirring occasionally, about 3-5 minutes.
When fish is cooked through, transfer to serving plates and top tilapia with romesco (you could microwave the sause briefly just to take the chill off). Serve the sautéed peppers and kale salad on the side.

Note: If it’s too hot to turn the oven on, the fish could also be grilled, or cooked on the stovetop.

zeigler’s kielbasa / roasted green beans / warm potato salad

Contents of your meal kit:

zeigler’s fresh kielbasa
fingerling potatoes
red onion
green beans
creamy dijon dressing
lemon

Equipment needed: saucepan with a lid, medium or large skillet with a lid, baking sheet

Finishing steps:

Preheat oven to 425.
Cut potatoes in half lengthwise and place in a saucepan along with enough water to cover. Bring to a boil, then reduce heat to low, cover, and cook until tender when pierced with a knife. Drain and return to warm saucepan.
Meanwhile, heat a small amount of oil in a medium or large skillet over med-high heat. When oil is hot, add sliced red onion and season with salt & pepper. Cook, stirring occasionally, 2-3 minutes, or until softened. Add 1/3 cup of water to the skillet along with the kielbasa, bring to a simmer, cover, reduce heat to low and steam 10-15 minutes.
Meanwhile, trim the stem ends off of the green beans and toss on a baking sheet with olive oil, salt & pepper. Roast 10-15 minutes.
When kielbasa has steamed for 10-15 minutes, remove lid and transfer sausage to a plate. Return heat to med-high and continue cooking until water has mostly evaporated, and onions are caramelized. Transfer onions to the saucepan with potatoes.
Return sausage to the hot skillet and cook an additional 2-3 minutes, browning on all sides.
While the sausage is browning, toss potatoes and onion with creamy dijon dressing. Season to taste with salt & pepper.
Serve kielbasa with warm potato salad and roasted green beans. Squeeze a bit of lemon over the entire plate just before serving. Enjoy!

chicken sausage / roasted green beans / warm potato salad

Contents of your meal kit:
chicken sausage
fingerling potatoes
red onion
green beans
creamy dijon dressing
lemon

Equipment needed: saucepan with a lid, medium or large skillet with a lid, baking sheet

Finishing steps:

Preheat oven to 425.
Cut potatoes in half lengthwise and place in a saucepan along with enough water to cover. Bring to a boil, then reduce heat to low, cover, and cook until tender when pierced with a knife. Drain and return to warm saucepan.
Meanwhile, heat a small amount of oil in a medium or large skillet over med-high heat. When oil is hot, add sliced red onion and season with salt & pepper. Cook, stirring occasionally, 2-3 minutes, or until softened. Add 1/3 cup of water to the skillet along with the sausage, bring to a simmer, cover, reduce heat to low and steam 10-15 minutes.
Meanwhile, trim the stem ends off of the green beans and toss on a baking sheet with olive oil, salt & pepper. Roast 10-15 minutes.
When sausage has steamed for 10-15 minutes, remove lid and transfer sausage to a plate. Return heat to med-high and continue cooking until water has mostly evaporated, and onions are caramelized. Transfer onions to the saucepan with potatoes.
Return sausage to the hot skillet and cook an additional 2-3 minutes, browning on all sides.
While the sausage is browning, toss potatoes and onion with creamy dijon dressing. Season to taste with salt & pepper.
Serve chicken sausage with roasted green beans and potato salad. Squeeze a bit of lemon over the entire plate just before serving. Enjoy!

grilled vegetable salad / white beans & manchego / pesto vinaigrette

Contents of your meal kit:
mixed baby squash
portobello mushroom
garlic-balsamic glaze
white beans
tomato
pesto vinaigrette base
baby romaine mix
toasted pine nuts
shredded manchego

Equipment needed: outdoor grill (see notes), salad bowl

Finishing steps:

Preheat grill to med-high. Coat squash and portobello with garlic-balsamic glaze and a little bit of olive oil. Season with salt and pepper. Set aside.
Rinse and drain white beans. Slice tomato into wedges.
Pour pesto 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. Remove ½ of the dressing and reserve before adding the white beans and tomatoes to the salad bowl. Toss gently and set aside.
Place vegetables directly onto pre-heated grill (use a sheet of foil if you are worried vegetables will fall through the grates). Cook 3-4 minutes per side, or until done to your liking. Transfer to a plate. When cool enough to handle, cut vegetables into bite size pieces.
To compose grilled vegetable salad, toss baby romaine mix with the beans and tomatoes. Divide between serving plates then top with grilled vegetables, toasted pine nuts, and manchego cheese. Drizzle with reserved pesto vinaigrette to taste.

Notes: A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill. Cooking times may vary.