Category Archives: Beef

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:

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.
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.
When the 10 minute timer is up, 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. Transfer them to the baking sheet with the onions & peppers, continue to roast five minutes or until meatballs are cooked through.
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.
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.
Serve chistorra-spiced meatballs with warm chickpea salad. Enjoy!

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

persian-spiced beef & lentil stew / naan

Contents of your meal kit:

ground beef
onion & carrot mix
persian spice blend
lentils
crushed tomatoes
naan (see notes)
cilantro
spinach
lime
yogurt

Equipment needed: medium or large saucepan with lid

Finishing steps:

Heat oven to 350. (Skip this for GF preparations.)
Heat enough oil to coat the bottom of your saucepan over medium-high heat. When oil is hot, add onion & carrot mix, and ground beef. Cook 5-7 minutes, until browned and no longer pink.
Add persian spice blend, salt & pepper and cook another 1-2 minutes.
Add lentils and water (see note). Bring to a boil over high heat, cover and reduce heat to low. Simmer 15 minutes. Add tomatoes and continue to simmer another 2-5 minutes or until lentils are tender but not completely mushy. Continue with next steps after adding tomatoes.
Place naan directly on oven rack to warm, about 5 minutes. Remove cilantro from sprigs and roughly chop.
After tomatoes have simmered and lentils are tender, stir spinach into the stew. Taste for seasoning and add salt & pepper as needed.
Divide stew between bowls. Squeeze lime over the top, top with cilantro and a dollop of yogurt. Serve naan on the side.

Notes:

When recipe calls for water add the following amounts: 2 cups for 2 portions, 4 cups for 4 portions, and 6 cups for 6 portions.
GF substitute for naan is brown rice. Heat rice, divide between bowls, and serve the stew over the top.

steak with red wine sauce / smashed potato / un-creamed spinach

Contents of your meal kit:

flank steak
potatoes
butter
red wine shallot sauce
spinach
spinach seasoning blend
pecorino

Equipment needed: medium saucepan with lid, medium or large nonstick skillet

Finishing steps:

Cut potatoes into bite-sized chunks and place in a saucepan. Cover with water and lid, and bring to a boil over high heat. Once boiling, cook for 7-10 minutes, or until fork tender, reducing heat as necessary. Drain potatoes and return to saucepan. Add HALF of the butter directly to warm pot with potatoes and use a fork or potato masher to smash to desired texture. Season with salt & pepper, add an extra drizzle of olive oil if desired, and cover to keep warm.
Heat a nonstick skillet over high heat. Rub steak with olive oil and season both sides with salt & pepper. When skillet is hot, cook steak 3-5 minutes per side for medium rare. You should see a nice crust on both sides. Transfer to cutting board, tent with foil, and rest up to 10 minutes.
Pour red wine shallot sauce and an equal amount of water into the same skillet and scrape up any brown bits. Simmer sauce to soften shallots and reduce the sauce. Remove from heat when desired consistency is reached and stir in the other HALF of the butter. Transfer sauce to a small bowl while you make the spinach.
Using a paper towel, wipe out the skillet and heat a small amount of oil over med-high heat. When oil is hot, add the spinach and seasoning blend and cook until just wilted (if spinach doesn’t all fit at once, add gradually as it wilts down). Stir in pecorino and season with salt & pepper.
Slice steak across the grain and divide between plates. Drizzle with red wine sauce. Serve potatoes and un-creamed spinach on the side.

beef & mushroom quinoa / kale caesar bowls / chipotle-sunflower seed crema

Contents of your meal kit:

ground beef
portobello mushroom
mexican seasoning
quinoa
baby kale
mexican caesar dressing
cilantro
tomatoes
chipotle-sunflower seed crema

Equipment needed: medium or large saucepan with lid, salad bowl

Finishing steps:

Using a damp paper towel, wipe portobello of any dirt. Chop into small, ½” pieces.
Heat a small amount of oil in a saucepan over med-high heat. Add ground beef, season HALF of mexican seasoning, salt & pepper and cook thoroughly. Transfer to a bowl.
Add chopped mushrooms to the same saucepan and cook until softened, about 3-5 minutes. Sprinkle on remaining mexican seasoning and stir to combine. Place quinoa in the same saucepan and add enough water to cover the mixture. 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. Continue with next steps while quinoa is cooking.
Place kale in a salad bowl, add mexican caesar dressing and toss to combine.
Roughly chop cilantro. Slice tomatoes in half. Add both to the salad bowl.
When quinoa is done, fluff with a fork and stir in seasoned ground beef. Taste mixture and add salt & pepper if desired.
Divide kale caesar between bowls and top with a scoop of beef & mushroom quinoa and a drizzle of chipotle-sunflower seed crema.

flank steak with cherry compote / brussels sprouts with pistachio / salad

Contents of your meal kit:

flank steak
brussels sprouts
pistachios
cherry compote
balsamic vinaigrette base
baby romaine mix

Equipment needed: baking sheet, medium to large skillet, microwave-safe bowl, salad bowl

Finishing steps:

Preheat oven to 425. On baking sheet, toss brussels sprouts with olive oil, salt & pepper. Roast 8 minutes, toss with a spatula, sprinkle with pistachios, and return to oven for another 8 minutes.
After you toss brussels sprouts, drizzle flank steak with olive oil and season liberally with salt & pepper on both sides. Rub into the meat.
Heat a skillet over high heat. Once it is hot, cook steak about 2 minutes on each side (for medium-rare). Remove steak from pan, tent with foil, and let rest up to 10 min.
Transfer cherry compote to a microwave-safe bowl and heat in 10-second intervals until hot.
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.
After steak has rested, slice across the grain to ensure a tender bite, and serve with warm cherry compote. Enjoy brussels sprouts and salad on the side.

beef kefta / quinoa & leek stuffed peppers / spinach salad with basil tahini dressing

Contents of your meal kit:

ground beef
bell peppers
leeks
quinoa
tomatoes
olives
kefta seasoning
feta
basil tahini dressing base
spinach

Equipment needed: foil-lined baking sheet, small or medium saucepan, mixing bowl, salad bowl

Finishing steps:

Preheat oven to 425. Slice bell pepper in half lengthwise and remove seeds. Rub with olive oil, salt & pepper, and place cut side down on a foil-lined baking sheet. Roast for 12-15 minutes.
Heat a small amount of oil in a saucepan over medium heat. When oil is hot, add leeks, season with salt & pepper and cook 3 minutes, stirring occasionally. Add quinoa to saucepan, and 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. Continue with next steps while quinoa is cooking.
Slice tomatoes in half and chop olives. Set both aside.
In a mixing bowl, combine ground beef with kefta seasoning, salt & pepper. Form 2-3 small patties per person.
When quinoa is done remove from heat, keep covered, and let sit at least 5 minutes before fluffing with a fork. Add olives and season with salt & pepper to taste, cover to keep warm.
Once bell pepper has roasted until tender, transfer to a cutting board and change oven setting to broil. Place kefta patties on the baking sheet. Broil 3-5 minutes per side, or until desired doneness. Transfer to a plate.
Meanwhile, firmly pack quinoa mixture into the peppers. Top with crumbled feta, and place back on baking sheet and under broiler until tops have browned.
Pour tahini dressing 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 and tomatoes. Toss gently and season with salt & pepper to taste. Serve alongside stuffed peppers and kefta.

indian meatball curry / spinach & peppers / brown rice

Contents of your meal kit:

ground beef
bell pepper
meatball seasoning
curry sauce starter
spinach
brown rice

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

Finishing steps:

Slice bell pepper into thin strips. Set aside.
In a mixing bowl, combine ground beef, 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 keep the meat from sticking to your fingers.
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.
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.
Add the bell pepper and spinach into the pan. Reduce heat to low and cook until spinach begins to wilt and peppers are reheated.
Heat brown rice in microwave for 30-second intervals until hot.
Serve indian meatball curry over brown rice. Enjoy!

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

beef chilaquiles / fried eggs / simple salad with citrus vinaigrette

Contents of your meal kit:

ground beef
zucchini
corn tortillas
red chile sauce
queso fresco
eggs
chopped onion & cilantro
citrus vinaigrette base
baby romaine

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

Finishing steps:

Preheat oven to 400. Finely dice zucchini (about ¼-inch pieces). Set aside.
Working on a cutting board, rub both sides of tortillas with oil, then stack and cut into quarters. Place on a baking sheet in a single layer and season with salt. When oven is hot, bake 5 minutes, flip, and bake another 2-5 minutes, or until golden and crispy. Watch closely to ensure they don’t burn.
Heat skillet over med-high heat. Once hot, add ground beef and cook until no longer pink. Transfer to bowl. Add red chile sauce in, along with a splash of water (2 tablespoons for 2 portions, ¼ cup for 4 or 6 portions). Bring to a simmer over med-high heat, then reduce heat and continue to simmer.
Once sauce has simmered for at least a minute, add tortilla “chips” to the skillet along with the diced zucchini. Remove from heat, and toss to coat chips in sauce. Pour sauce and tortilla mixture back onto the center of baking sheet, and spread to a 1-inch thick layer. Sprinkle with crumbled queso fresco and return to oven. Bake 4-5 minutes, or until cheese is melted.
Meanwhile, wipe skillet clean, and heat a small amount of oil over medium heat. Pour cracked eggs into skillet, season with salt & pepper and add a splash of water. Cover, reduce heat to low, and cook 2-3 minutes or until desired doneness. (The water will create steam in the pan, to help cook the top of the eggs.)
Remove chilaquiles from oven when ready, and top with fried eggs, chopped onion, and cilantro.
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: Chilaquiles is a traditional Mexican dish. As with many Mexican dishes, regional and familial variation is the norm, so feel free to put your own spin on it! Try adding a leftover vegetable, extra topping, or your favorite hot sauce.

quick skillet shepherd’s pie / simple salad

Contents of your meal kit:

ground beef
potato
cauliflower
mirepoix
sauce base
peas
almond milk
red wine vinaigrette base
baby romaine

Equipment needed: small or medium saucepan, oven-safe nonstick skillet, salad bowl

Finishing steps:

Using a vegetable peeler, peel potatoes then cut into 1“ pieces. Place in saucepan with cauliflower, cover with water and bring to a boil over high heat. Once boiling, lower heat to med-low. Cover and simmer until the vegetables are tender, about 15 minutes.
Meanwhile, heat a small amount of oil in a nonstick skillet over medium heat. Add mirepoix and cook over medium heat until the vegetables are softened, 8 to 10 minutes.
Measure water (see note) and place by stove. Add ground beef to skillet and cook, until no longer pink, about 5 minutes. Stir in the sauce base and cook another minute or so before adding water you measured previously.
Bring the mixture to a simmer, then reduce heat to low and cook, stirring occasionally, until thickened but still saucy, about 10 minutes. Stir in peas, season with salt & pepper to taste, and remove from heat.
Preheat your oven’s broiler.
Once potatoes & cauliflower are tender, drain and return to the saucepan. Use a potato masher or a fork to mash potato mix. Stir in the almond milk, and season with salt & pepper. Spread potato mix over the top of the filling in an even layer, covering to the edges of the skillet. Watching closely, broil until the top is golden brown, about 5 minutes.
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 add the following: 1/3 cup for 2 portions, 2/3 cup for 4 portions, 1 cup for 6 portions. Most skillets are oven-safe for a brief time. If yours has a plastic or rubber handle, wrap foil around it to protect.

ground beef shakshouka / massaged kale salad

Contents of your meal kit:

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

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

Finishing steps:

Brown the ground beef for 2-3 minutes in a nonstick skillet over med-high heat. When meat is no longer pink, add the onion & pepper mix. Cook another 5 minutes, stirring occasionally or until vegetables are tender and golden around the edges. Meanwhile chop garlic, and set aside.
When onion & 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.
While shakshouka sauce is cooking, place kale in a large bowl, and add lemon dressing. Drizzle in a good amount of olive oil, and add a generous sprinkle of salt. Give the kale a nice massage…literally! Knead the kale with your hands, until it becomes soft and the volume reduces by ½. Top with almonds and pecorino.
Once sauce has simmered 10 minutes, taste for seasoning and add salt if needed. 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, about 5 minutes for well done.
When serving be careful to scoop all the way under the under the egg. Serve with 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.