Category Archives: Meat

indian meatball curry / spinach & peppers / brown rice

indian meatball curry / spinach & peppers / brown rice

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.

chicken with leek, sage & mushroom frittata / autumn salad

Contents of your meal kit:

chicken
organic eggs
cremini mushrooms
sage
apple
salanova (greens)
fennel
gruyere
leeks
cider vinaigrette base

Cookware needed: mixing bowl, oven-safe nonstick skillet (see note), salad bowl

Finishing steps:

  1. Preheat your oven’s broiler. Using a damp paper towel, gently wipe mushrooms of any dirt. Trim the end of mushroom stems and slice into ¼-inch slices. Chop sage. Thinly slice apple. Rinse salanova greens under water and place upside down on a paper towel to dry. Thinly slice fennel. Set everything aside.
  2. Rinse the head of salanova lettuce, shake off excess water, and turn upside down on a towel to try.
  3. Crack eggs into a bowl and season generously with salt & pepper. Whisk together. Add gruyere and stir.
  4. Heat a small amount of oil in an oven-safe nonstick skillet over medium heat. Season both sides of chicken with salt & pepper. When oil is hot, cook chicken 5 minutes per side or until cooked through. Transfer to a plate.
  5. Add more oil to the skillet if needed. Add mushrooms and cook over med-high, stirring occasionally, until golden and all liquid has evaporated. Remove from skillet and place on a paper towel to absorb excess moisture.
  6. Reduce heat to med-low, add leeks and sage to skillet; cook, stirring often, until leeks are softened, about 5 minutes. Add a splash of water if the leeks begin to brown before softening.
  7. Return mushrooms to skill and pour in egg mixture. Stir to combine, then immediately transfer to oven. Cook under broiler until puffed in center and lightly brown, 1-3 minutes. Insert a knife into the center to test for doneness. If frittata is browning quickly, but not cooked through, cover with foil and return to the broiler.
  8. When done, slide onto a plate, or let cool slightly to slice and serve directly from skillet.
  9. Pour vinaigrette base into the bottom of a salad bowl, add an equal amount of olive oil and whisk or mix with a fork to combine. Cut off the stem/root end of the salanova and then transfer the greens to your salad bowl, toss to combine with the vinaigrette and season with salt & pepper to taste. Top with apples, fennel, and sliced chicken.

Note: Use a small skillet for 2, or a medium for 4/6 portions. Most are oven safe for a brief amount of time. If yours has a plastic/rubber handle, wrap with foil to protect. Aren’t sure about putting yours in the oven? See website for a plan B.

 

maple-glazed pork / roasted parsnips / mixed greens & cider vinaigrette

maple-glazed pork / roasted parsnips / mixed greens & cider vinaigrette

Contents of your meal kit:

pork loin
parsnips
thyme
maple glaze base
cider vinaigrette base
mixed greens
golden raisins

Cookware needed: baking sheet, small bowl, nonstick skillet, salad bowl

Finishing steps:

  1. Preheat oven to 450. On a baking sheet, toss parsnips with olive oil, whole thyme springs, salt & pepper. Roast for 15 minutes, then toss and roast another 5-10 minutes or until tender and golden brown.
  2. Meanwhile, season both sides of pork with salt & pepper. In a small bowl, combine maple glaze base with an equal amount of water.
  3. When about 5 minutes remain on the timer for parsnips, get ready to cook your pork. Heat a small amount of oil in a nonstick skillet over med-high heat. When skillet is hot, cook pork 2-3 minutes per side.
  4. After browning the pork, reduce heat to low, and add maple glaze to skillet. Allow glaze to simmer and reduce for a minute or so, turning pork to coat with glaze. Remove from heat.
  5. 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. If this looks like too much dressing, remove some before adding the greens and the golden raisins. Toss gently and season with salt & pepper to taste.
  6. Slice pork before dividing between plates. Drizzle with any remaining glaze in skillet. Enjoy salad and roasted parsnips on the side.

 

smoky turkey and white bean soup with potato & mustard greens

Contents of your meal kit:

ground turkey
mirepoix (onion, carrot, celery)
chorizo spice blend
smoky tomato stock base
bay leaf & thyme sprig
fingerling potatoes
white beans
mustard greens
lemon
manchego cheese

Cookware needed: large saucepan or stockpot with a lid

Finishing steps:

  1. Heat a small amount of oil in a saucepan or stockpot over medium heat. When oil is hot, sauté mirepoix for 2-3 minutes or until softened. Add ground turkey along with chorizo spice blend and use a spoon or spatula to break up the meat as it cooks. When turkey is no longer pink, add smoky tomato stock base and water (see note). Drop thyme and bay leaf into the broth, increase heat, and bring to a boil.
  2. While waiting for the broth to boil, slice fingerling potatoes crosswise into ¼-inch thick coins. When the water is boiling add potatoes, reduce heat to simmer, cover and set a timer for 10 minutes.
  3. Meanwhile, rinse and drain white beans. Set aside. After 10 minutes, check potatoes. When the potatoes are tender, remove bay leaf and thyme sprigs. Add white beans and mustard greens to the soup. Cover and simmer about 5 minutes or until greens are tender and beans are heated through.
  4. To thicken the soup, use the back of a spoon or potato masher to crush some of the beans and potatoes.
  5. Before serving stir a big squeeze of lemon juice into the soup. Taste and add salt & pepper as needed.
  6. Ladle soup into bowls and top with manchego cheese, and a drizzle of olive oil.

Note:

  • When the recipe calls for water, add: 3 cups for 2 portions, 6 cups for 4 portions, 9 cups for 6 portions.
  • Adding an acidic element (like lemon juice or vinegar) to a dish before seasoning is a great way to brighten the flavor. In turn, you’ll end up needing less salt overall.

chicken caesar salad / charred broccolini / parmesan frico

chicken caesar salad / charred broccolini / parmesan frico

Contents of your meal kit:

chicken
parchment paper
parmesan blend
broccolini
chili flakes
romaine hearts
caesar dressing base

Cookware needed: 2 baking sheets, medium to large skillet (or grill pan), small bowl

Finishing steps:

  1. Preheat oven to 400. Wash broccolini and trim ends as needed.
  2. To make frico, line a baking sheet with parchment and place tablespoon scoops of cheese onto the parchment, leaving 3-4 inches in between. Pat down to form 2 to 3-inch rounds. On a second baking sheet, toss broccolini with oil, season with salt & pepper and chili flakes. Place both baking sheets in the oven and bake 8-10 minutes, or until the cheese is lightly golden and the broccolini is tender to your liking and slightly charred.
  3. Continue with next steps while frico and broccolini are in the oven:
    • Slice romaine in half lengthwise and rinse under cold water. Place cut side down on a towel to dry.
    • Pat the chicken dry, season with salt & pepper.
    • Brush the cut side of the romaine with oil and sprinkle with salt & pepper.
  4. Once the cheese crisps are done, remove baking sheet from oven and allow them to cool on the pan.
  5. Heat a small amount of oil in a skillet or grill pan over medium heat. When oil is hot, cook chicken about 5 minutes per side or until cooked through. Transfer to a cutting board.
  6. Turn heat up to med-high and place the romaine hearts cut side down in the hot skillet or grill pan for about 1 minute, or until edges begin to brown.
  7. Cut chicken, broccolini, and romaine into bite size pieces. Divide evenly between serving plates. Pour caesar dressing base into a small bowl and add just a drizzle of olive oil. Whisk or mix with a fork to combine.  Drizzle dressing over the top of the salads, and top with parmesan frico.

Note: Frico are Italian cheese crisps. They add a perfect salty crunch to this salad, and will make you look SO fancy!

sausage, cremini & kale quinoa skillet

Contents of your meal kit:

Zeigler’s sausage
quinoa
cremini mushrooms
thyme
zucchini
onion
kale
tomatoes
garlic cashew “cream”
gruyere cheese

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

Finishing steps:

  1. 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.
  2. Remove sausage from casing by squeezing on one end then pushing towards the opposite end. Use a knife to cut casing if needed.
  3. Heat an oven-safe nonstick skillet over med-high heat. Once hot, add sausage and break up with a spatula or wooden spoon. Cook about 3-5 minutes, or until cooked through. Transfer to a bowl.
  4. Wipe mushrooms clean with a damp paper towel and slice into ¼-inch thick slices. Pull thyme leaves off the stem. Dice zucchini. Set everything aside. Preheat your oven’s broiler.
  5. Using the same skillet, wipe clean and heat a small amount of oil over med-high heat. Add onion, zucchini, mushroom, thyme, salt & pepper and cook until vegetables are softened and golden at edges, about 3-5 minutes. Add the kale and cook a minute or so until it just begins to wilt.
  6. Add the tomatoes and allow to cook another few minutes until heated through. Add cashew “cream” to the skillet and stir to warm thoroughly and combine it with the vegetables. Stir in cooked sausage and quinoa, then season with salt & pepper to taste. Spread mixture evenly across the skillet and top with cheese.
  7. Place skillet under broiler. Broil until cheese is bubbly and melted.

Notes: Use a medium skillet for 2 portions, large skillet for 4-6. Most skillets are oven safe for a brief amount of time. If yours has a plastic or rubber handle, wrap foil around it to protect.

pan roasted chicken / romanesco & green beans / salad with fig & blue cheese

pan roasted chicken / romanesco & green beans / salad with fig & blue cheese

Contents of your meal kit:

chicken
green beans
romanesco
thyme
fig(s)
balsamic vinaigrette base
arugula
blue cheese
cider pan sauce starter

Cookware needed: foil-lined baking sheet, oven-safe skillet (see note), salad bowl

Finishing steps:

  1. Preheat oven to 425. Trim stem end of green beans. On a foil-lined baking sheet, toss romanesco and green beans with olive oil, salt & pepper. Once oven has heated, place the baking sheet in the oven.
  2. As soon as the vegetables go into the oven, heat a small amount of oil in an oven-safe skillet over high heat.   Season both sides of chicken with salt & pepper. When oil is hot, add chicken to skillet and cook the first side about 1-2 minutes or until just golden brown. Flip, place thyme sprigs on top of chicken, and transfer skillet to the oven with vegetables. Set a 10 minute timer.
  3. Wash and slice fig(s). 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. Top with sliced figs and crumbled blue cheese.
  4. When the timer is up, check the chicken and vegetables. When vegetables are tender, remove from oven and keep warm. When chicken is cooked through, transfer to a plate and set the skillet on a burner over med-high heat.
  5. Pour the pan sauce starter into the hot skillet along with twice as much water. Use a spoon to scrape up the brown bits on the bottom of the skillet, and simmer until sauce is slightly thickened. Remove from heat.
  6. Slice chicken, divide between plates and drizzle with pan sauce. Enjoy roasted vegetables and salad on the side.

Notes:

  • Romanesco is the spikey chartreuse green cousin of cauliflower. It’s unique, simple to prepare, and tastes great!
  • Most skillets are oven safe for a brief amount of time. If yours has a plastic or rubber handle, wrap foil around it to protect.   Aren’t sure about putting yours in the oven…transfer to a baking pan instead.

chicken, roasted butternut squash, apple & pomegranate salad

Contents of your meal kit:

chicken
butternut squash
apple
cinnamon balsamic vinaigrette base
mixed greens
red onion
goat cheese
toasted walnuts
pomegranate seeds


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

Finishing steps:

  1. Preheat oven to 450.
  2. On a baking sheet, toss butternut squash with olive oil and generously season with salt & pepper.
  3. Heat a small amount of oil in a skillet over high heat. Season both sides of chicken with salt & pepper. When oil is hot, add chicken to skillet and cook about 1-2 minutes per side or until exterior is golden brown. Transfer to baking sheet with butternut squash.
  4. Once oven has heated, roast squash and chicken for 10 minutes, then toss, and roast another 5-10 minutes, until squash is tender and caramelized and chicken is cooked through.
  5. Meanwhile, core and thinly slice the apple.
  6. When the squash and chicken are ready, pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. (see note.) Whisk or mix with a fork to combine.   If this looks like too much dressing, remove some before adding the greens and sliced apple. Toss gently and season with salt & pepper to taste.
  7. Chop chicken into large chunks.
  8. Divide salad between plates and top with chicken, warm butternut squash, onion, crumbled goat cheese, walnuts, and pomegranate seeds.

Note: Adding cinnamon to the vinaigrette base results in a slightly gelatinous final product. Don’t worry…it will thin once you add olive oil and will coat the greens nicely.

 

chicken & black bean patties / charred-tomato salsa / corn slaw

Contents of your meal kit:

chicken
slaw mix
cilantro vinaigrette base
cilantro
cherry tomatoes
jalapenos
corn
black beans
black bean patty seasoning
lime

Cookware needed: 2 mixing bowls, foil-lined baking sheet, shallow dish, medium or large nonstick skillet

Finishing steps:

  1. Preheat oven to broil. In a mixing bowl, toss slaw mix with cilantro vinaigrette base and a little salt & pepper. Roughly chop cilantro leaves and stems and add to the bowl with slaw mix. Set aside.
  2. Slice tomatoes in half. Roughly chop jalapenos. Place together on one side of a foil-lined baking sheet. Place corn on the other side of the sheet. Drizzle everything with olive oil, and season with salt & pepper.
  3. When broiler is hot, place baking sheet in the oven and broil 2-4 minutes until the corn is golden. Turn and continue broiling another 2-4 minutes or until tomatoes are charred.
  4. When corn is cool enough to handle use a sharp knife and carefully slice lengthwise between the kernels and cob, removing just the kernels.   Add to bowl with the other slaw ingredients. Stir to combine.
  5. Heat a small amount of oil in a nonstick skillet over medium heat. Season both sides of chicken with salt & pepper. When oil is hot, add chicken to skillet and cook about 5 minutes per side or until cooked through. Transfer to a plate and keep warm while cooking the black bean patties.
  6. While chicken is cooking, rinse and drain beans. In a second mixing bowl, mash beans with the back of a fork or a potato masher to a coarse texture. Add patty seasoning, chickpea flour, salt & pepper and mix to combine. Form patties from black bean mixture, using about ¼ cup of the mix. (You want a relatively thick patty – about 2 per person.)
  7. Using the same skillet you cooked chicken in, heat a small amount of oil over medium heat. When hot, add bean patties. Cook in a single layer (in batches if necessary) 2-4 minutes per side, or until crispy on exterior and hot inside.
  8. Slice chicken and serve with black bean patties topped with charred-tomato salsa, and a squeeze of lime. Enjoy corn slaw on the side.

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

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

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

Finishing steps:

  1. Preheat oven to 425.
  2. 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. Continue with next steps while potatoes are cooking.
  3. Heat a small amount of oil in a 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.
  4. 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.
  5. 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.
  6. Return sausage to the hot skillet and cook an additional 2-3 minutes, browning on all sides.
  7. Toss potatoes and onion with creamy dijon dressing. Season to taste with salt & pepper.
  8. Serve kielbasa with roasted green beans and potato salad. Squeeze a bit of lemon over the entire plate just before serving. Enjoy!