Contents of your meal kit:

flank steak
broccoli
coriander & cumin mix
radish
radish greens
coffee butter

Equipment needed: foil-lined baking sheet, medium or large nonstick skillet

Finishing steps:

1. Preheat oven to 425. On a foil-lined baking sheet, toss broccoli with olive oil, coriander & cumin mix, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, and roast another 5-10 minutes.
2. Meanwhile, heat a medium or large nonstick skillet over high heat. Season both sides of steak with salt & pepper and rub with olive oil. When skillet is hot, add steak and cook 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.
3. While steak is resting, wipe skillet with a paper towel, or grab a second skillet if needed. Heat a small amount of oil over med-high heat. When oil is hot, add quartered radishes and season with salt & pepper. Cook, stirring occasionally, 2-3 minutes. Add radish greens, continue cooking until greens have wilted.   Remove from heat.
4. Slice steak across the grain, top with a knob of coffee butter. Serve roasted broccoli and sautéed radishes on the side.

Note: There’s a lot of fancy food science behind the reason you should let a piece of meat rest. The most important thing is the result — when you cut into a steak after resting, the juices stay inside, rather than spilling out all over your cutting board. So if you like juicy steak, be patient…give it a rest!

Contents of your meal kit:
flank steak
russet potato
nectarine
bell pepper
cherry tomatoes
edamame
ceviche dressing
roma tomatoes
portobello mushrooms
red onion
peruvian pepper sauce

Equipment needed: baking sheet, mixing bowl, serving bowl, large nonstick skillet

Finishing steps:

1. Place a baking sheet in the oven, and then heat to 425 – you’ll be preheating the baking sheet too. Cut potato(es) into wedges and toss in a bowl with a little olive oil, salt & pepper. When the oven is hot, carefully transfer potatoes to the HOT baking sheet. Roast 15 minutes, flip and roast 5-10 more minutes or until golden and crispy.
2. Meanwhile, prepare summer “ceviche” salad. Thinly slice the nectarine and bell pepper.   Cut cherry tomatoes in half. Place nectarine, bell pepper, cherry tomatoes and edamame in a serving bowl.   Toss with ceviche dressing and salt & pepper to taste. Set aside to marinate.
3. Cut roma tomatoes into wedges. Thinly slice flank steak across the grain and season with salt and pepper.
4. Once you have flipped potato wedges, heat a small amount of oil in the largest nonstick skillet you have over medium-high heat.   When skillet is hot, add sliced flank steak and cook 1-2 minutes side or until done to your liking. Transfer to a plate. Add sliced mushrooms and onions to the skillet (along with more oil if necessary) and cook until golden brown, about 4-5 minutes. Add tomato wedges and cooked steak to the skillet. Cook until tomatoes have softened, about 1-2 minutes. Add peruvian pepper sauce, turn off heat and stir to combine.
5. Divide the oven fries between plates and top with portobello saltado. Enjoy summer “ceviche” salad on the side.

Notes: Lomo Saltado and ceviche are traditional Peruvian dishes. Lomo Saltado is typically made with beef and served with french fries.   A real ceviche would include seafood that has been “cooked” by the lime juice in the marinade.

Contents of your meal kit:
thin cut beef milanese
basil
checca base
green beans
porcini dust
red wine vinaigrette base
garden greens

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

Finishing steps:

1. Preheat oven to 425. On a baking sheet, toss green beans with olive oil, salt & pepper. Roast 10 minutes, then toss and roast another 5-10 minutes.
2. Meanwhile, pull basil leaves off sprigs and slice or tear into small pieces. Stir into checca base. Set aside.
3. Heat a small amount of oil in a nonstick skillet over high heat. Season both sides of beef with salt & pepper and porcini dust. When skillet is hot, add steak and cook 1-2 minutes per side. You should see a nice crust on both sides. Transfer to cutting board, tent with foil, and rest up to 5 minutes.
4. Pour vinaigrette base into the bottom of a 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 salad greens to the bowl.   Toss gently, and season with salt & pepper to taste.
5. Serve milanese topped with a big spoonful of checca sauce. Enjoy the roasted green beans and salad on the side.

Contents of your meal kit:
ground beef
eggplant
broccoli
ragu base
crushed tomatoes
chili flakes
walnuts
mozzarella
pecorino

Equipment needed: 2 baking sheets, 1 medium or large oven-safe nonstick skillet, mixing bowl

Finishing steps:

1. Preheat oven to 425. Slice eggplant crosswise into 1/3 inch slices. Arrange in a single layer on a baking sheet lined with parchment paper or foil, and season with salt and pepper. On a second baking sheet, toss broccoli with olive oil, salt & pepper. Place both baking sheets in the oven and set a timer for 10 minutes.
2. Meanwhile, heat a small amount of oil in a nonstick oven-safe skillet over med-high heat. When oil is hot add ground beef, ragu base, and season with salt & pepper and cook stirring occasionally, about 5 minutes or until beef is cooked through. Add tomatoes and a pinch of chili flakes. Reduce heat, and simmer 3-5 minutes. Season to taste, and transfer to a bowl.
3. After the broccoli and eggplant have been in the oven for 10 minutes, check and see if they are close to done. If eggplant is tender, remove from oven. Continue cooking broccoli until it starts to get crispy around the edges, then sprinkle chopped walnuts directly over the broccoli and bake an additional 2 minutes or until nuts are toasted.
4. Layer half of the eggplant slices into the bottom of the skillet you just used. Top with half of the meat sauce, and half of the mozzarella and pecorino cheeses. Repeat layers, finishing with the pecorino cheese.
5. Slide the skillet into the oven (see note) and bake 5 minutes or until cheese is melted.

Notes: Most skillets are oven-safe for a short period of time, if you aren’t sure about yours, you can always use a baking dish instead.

Equipment needed:  grill (see note below for alternate method), small mixing bowl

Finishing steps:

1. Preheat grill to med-high. While grill is heating, pour lemon vinaigrette base into the bottom of a small mixing bowl and add an equal amount of olive oil.  Whisk or mix with a fork to combine.
2. Rub flank steak and baby squash medley with a generous amount of olive oil and season with salt & pepper.
3. Place flank steak on hot grill and cook 3-4 minutes, flip and cook another 2-3 minutes for medium rare, or longer to desired doneness. Set aside and tent with foil to rest.  Cooking times may vary depending on grill temperatures.
4. Once steak has finished, place squash medley on the hot grill.  Cook 3-5 minutes, turning occasionally.
5. Just before serving, slice flank steak across the grain and top with a dollop of grilled scallion chimichurri.  Arrange the grilled squash on bed of arugula and drizzle with the lemon-chili vinaigrette.

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