Contents of your meal kit:

sirloin
yogurt
moroccan spice mix
cauliflower
tomato vinaigrette base
cucumber
mint
feta cheese

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

Finishing steps:

1. Preheat oven to 425.
2. Slice beef crosswise into ½-inch strips, season with salt & pepper. In a bowl, combine yogurt and spice mix, add beef and toss to coat. Set aside to marinate.
3. On a baking sheet toss cauliflower with olive oil, salt & pepper. Once oven has heated, roast for 10 minutes, then toss and roast another 5-10 minutes.
4. Meanwhile, pour vinaigrette base into the bottom of your salad bowl and add an equal amount olive oil. Whisk or mix with a fork to combine. Thinly slice cucumber. Roughly tear the mint leaves. Add cucumber and mint to the salad bowl. Toss gently to coat with vinaigrette and season with salt & pepper to taste. Top with crumbled feta cheese. Set aside.
5. When 5 minutes remain on the cauliflower, heat a small amount of oil in a nonstick skillet over med-high heat. When skillet is hot, cook beef in a single layer, 3-5 minutes, turning frequently to brown all sides. Transfer to a plate or cutting board and let rest a few minutes before serving.
6. Enjoy moroccan beef with roasted cauliflower and cucumber salad on the side.

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.

Contents of your meal kit:

ground beef
french green lentils
radish
diced onion
citrus vinaigrette base
arugula
pickled onion
feta
chorizo spice blend
tortillas

Cookware needed: medium or large saucepan (with lid), medium or large nonstick skillet

Finishing steps:

1. Place lentils in a saucepan and cover with water by about 1-inch. Bring to a boil over high heat. Cover, reduce heat as needed and simmer about 20 minutes or until lentils are tender.
2. Meanwhile, thinly slice radish.
3. Once lentils are tender, drain any excess water.
4. Heat a small amount of oil in a skillet over med-high heat. When oil is hot, add the ground beef and onion. Cook until meat is no longer pink and onion is tender. Use a spoon to break up the meat as it is cooking.
5. Meanwhile, 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, sliced radish, pickled onion and feta. Toss gently and season with salt & pepper to taste.
6. Add chorizo spice blend and lentils to the skillet. Stir to coat everything with spices and continue to cook 1-2 minutes or until spices are fragrant. Season to taste with salt and remove from heat.
7. Just before serving, heat tortillas. If you have a gas stove, you can place tortillas directly over the burner and turn with tongs. Don’t step away…they char quickly. Alternatively, warm in a dry skillet, or in the microwave.
8. Fill tortillas with chorizo-spiced beef & lentils. Top tacos with some of the arugula salad and enjoy any remaining salad on the side.

Contents of your meal kit:

ground beef
onion & bell pepper mix
garlic
spice mix
canned tomatoes
chili flakes
baby kale
lemon dressing base
almonds
pecorino
organic eggs

Cookware Needed: medium or large nonstick skillet with lid, salad bowl

Finishing steps:

1. Heat a small amount of oil in a nonstick skillet (medium for 2 people, large for 4-6 people) over med-high heat. When oil is hot, add the ground beef and use a spoon to break up the meat as it is cooking. When beef is no longer pink add the onion & bell pepper mix. Cook 3-5 minutes, stirring occasionally or until vegetables are tender and golden around the edges. Meanwhile chop garlic, and set aside.
2. When onion & bell peppers are tender, add spice mix to the skillet and cook for another minute. Next, add tomatoes, chopped garlic, and chili flakes (to taste). Reduce heat to medium, cover, and simmer 10 minutes.
3. While shakshouka sauce is cooking, place kale in a large bowl, and add lemon dressing base. Drizzle in a good amount of olive oil, and add a generous sprinkle of salt. Give the kale a gently massage…literally! Knead the kale with your hands, until it becomes soft. (The volume will also drastically decrease.) Top with almonds and pecorino.
4. Once sauce has simmered 10 minutes, taste for seasoning and add salt if desired. Begin to crack eggs into pan. You can make a shallow nest for each egg in the sauce…just be sure the egg isn’t touching the bottom of the pan. Cover, and leave to cook over medium heat until desired doneness – about 3 minutes for soft runny yolks or 5 minutes for well done.
5. When serving be careful to scoop all the way under the egg. Enjoy the kale salad on the side.

Notes: “Shakshouka” is a popular Israeli dish that can be enjoyed for breakfast, lunch, or dinner. Similar dishes can be found all over the globe – huevos rancheros in Mexico, pisto manchego in Spain, and ratatouille in France.

Contents of your meal kit:

ground beef (or turkey)
potato
cauliflower
mirepoix
sauce base
peas
almond milk
red wine vinaigrette base
baby romaine

Cookware needed: small or medium saucepan with lid, oven-safe nonstick skillet (see note), salad bowl

Finishing steps:

1. Using a vegetable peeler, peel potatoes then cut into 1-inch pieces. Place in saucepan with cauliflower, cover with water and bring to a boil over high heat. Once boiling, reduce heat, cover and simmer until vegetables are tender, about 15 minutes. Continue with next steps while potatoes and cauliflower cook.
2. Heat a small amount of oil in an oven-safe skillet over medium heat. Add mirepoix and sauté until softened, about 8 – 10 minutes. Add ground beef (or turkey) to skillet and cook, until no longer pink, about 5 minutes.
3. Stir in the sauce base and cook another minute or so before adding water (see notes).
4. Bring mixture to a simmer then reduce heat to low. Cook stirring occasionally, until thickened and saucy, about 10 minutes. Stir in peas, season with salt & pepper to taste. Remove from heat and turn on your oven’s broiler.
5. When potatoes & cauliflower are tender, drain and return to saucepan. Use a potato masher or a fork to mash potatoes and cauliflower. Stir in almond milk, and season with salt & pepper.
6. Spread potato mix over the top of the hot skillet in an even layer, covering filling to the edges of the skillet. Watching closely, broil until the top is golden brown, about 5 minutes. Let cool slightly before serving.
7. 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:

• Most skillets are oven-safe for a brief time. If yours has a plastic or rubber handle, wrap foil around it to protect.
• When recipe calls for water add the following: 1/3 cup for 2 portions, 2/3 cup for 4 portions, 1 cup for 6 portions.

Contents of your meal kit:

ground beef (or turkey)
bell pepper
meatball seasoning
curry sauce starter
spinach
brown rice

Cookware needed: mixing bowl, medium or large nonstick skillet with lid

Finishing steps:

1. Slice bell pepper into thin strips. Set aside.
2. In a mixing bowl, combine ground beef (or turkey), meatball seasoning, salt & pepper. Keep a small bowl of water near you, and with wet hands, roll heaping tablespoons of the mixture into meatballs. Continue to keep hands damp to prevent the meat from sticking to your fingers.
3. Heat a small amount of oil in a nonstick skillet over med-high heat. When oil is hot, add bell pepper. Cook, stirring occasionally, until peppers are tender. Transfer to a cutting board or dish.
4. In the same skillet, heat a little more oil over med-high. Working in batches if necessary, cook meatballs 5-7 minutes, turning occasionally to brown on all sides. Add curry sauce starter and water (see note) to the hot skillet moving the meatballs around in the sauce to coat them. Cover, reduce heat as needed, and gently simmer for an additional 5 minutes, periodically moving them around the skillet.
5. Add the bell pepper and spinach into the pan. Reduce heat to low and cook until spinach begins to wilt and peppers are reheated.
6. Transfer brown rice to a microwave-safe bowl and heat in 30-second intervals until hot.
7. Serve the meatballs, vegetables and sauce over the hot brown rice. Enjoy!

Notes: When recipe calls for water add the following: ¾ cup for 2 portion, 1 ¼ cups for 4 portion, and 1 ¾ cups for 6 portion.

Contents of your meal kit:

ground beef
peach
portobello
patty seasoning
pita
tomato
arugula
dijon
white balsamic vin. base
blue cheese

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

Finishing steps:

1. Cut peach in half and remove the pit. Rub a little oil on each half, set aside.
2. 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.)
3. Preheat grill to medium-high heat. While grill heats, prepare the burger fixings. Cut pita bread in half, slice tomato, reserve a handful of arugula for the burgers, and set out the dijon for spreading on the pita.   (Feel free to include anything else you enjoy on your burgers).
4. 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.
5. 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.
6. Slide burger patties 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.