Category Archives: Meat

beef & mushroom burgers / arugula salad with grilled peach

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:

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-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).
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 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.

tacos al pastor / pepper & onion sauté / mango salad

Contents of your meal kit:

pork loin
al pastor marinade
mango
cucumber
chopped onion & cilantro
lime
pepper & onion mix
corn tortillas
fresh tomatillo salsa

Cookware needed: (2) mixing bowls, large skillet

Finishing steps:

Cut pork into thin strips. In a mixing bowl, rub the al pastor marinade all over the meat (see note), sprinkle with salt & pepper.
Cut mango and cucumber into bite-sized chunks. Place in a second mixing bowl along with a heavy sprinkle of chopped onion & cilantro (reserving the rest for later), and a squeeze of lime. Mix to combine, set aside.
Heat a small amount of oil in a skillet over med-high heat. Add sliced pepper & onion mix, season with salt & pepper, and cook for 5-6 minutes, stirring occasionally. Transfer vegetables to a serving bowl and cover to keep warm.
If necessary, add additional oil to the skillet before adding pork in a single layer. Sear 3-4 minutes or until done to your liking, turning occasionally. Transfer pork to a cutting board and let rest.
Warm the tortillas. If you have a gas stove, you can do this by placing the tortilla directly over the burner and turning with tongs. Don’t step away…they char quickly. Alternatively, you can warm in a dry skillet or the microwave.
Chop the pork al pastor into small chunks, and divide between tortillas. Top with remaining chopped onion & cilantro and tomatillo salsa. You can serve the pepper & onion sauté and the mango salad on the side – or for a different variation, try piling it all into the tacos!

Note: The marinade is very spicy, so use the amount that works for your heat tolerance (we loved it spicy!).

beef bibimbap / fried egg

Contents of your meal kit:

ground beef
basmati rice
mushrooms
scallions
bok choy
bibimbap sauce
pickled carrots
eggs

Cookware needed: saucepan with lid, (3) small dishes, medium or large nonstick skillet

Finishing steps:

Place rice in a saucepan with enough water to come 1/4 to 1/3-inch above the rice. Bring to a boil, cover and reduce heat to the low. Simmer 10-15 minutes, or until all of the water is absorbed. When done remove from heat, keep covered, and let sit 5 minutes before fluffing with a fork. Continue with next steps while rice cooks.
Prep bibimbap ingredients:
- Wipe mushrooms clean with a damp paper towel and coarsely chop.
- Trim scallions and thinly slice on a diagonal.
- Cut the bok choy in half lengthwise, rinse thoroughly, lay cut side down on a towel to dry. Slice crosswise into ½-inch pieces, keeping the white parts and green parts separate.
Heat a little oil in a nonstick skillet over med-high heat. Cook ingredients in stages, wiping skillet between stages and adding more oil as necessary.

Cook beef about 3-4 minutes, breaking up with a spoon, or until cooked through. Add HALF the bibimbap sauce, stirring to combine and warm. Transfer to a small dish and cover to keep warm.
Sauté mushrooms 2-3 minutes, or until browned. Season with salt & pepper Transfer to a small dish, keep warm.
Add the white parts of the bok choy, to skillet and sauté 2 minutes. Then add the greens and the other HALF of the bibimbap sauce. Cook another minute, or until greens are just wilted. Transfer to a small dish, keep warm.
Reduce heat to medium and add more oil as needed. Add the eggs carefully and cook to desired doneness, about 2-3 minutes for sunny side up. Season with salt & pepper.

Divide rice between serving bowls and top with beef, mushrooms, bok choy, and pickled carrots. Top each bowl with fried eggs. Garnish with scallions.

greek chicken with tzatziki / rice pilaf / spinach salad

Contents of your meal kit:

chicken
greek vinaigrette base
slivered almonds
chopped onion
basmati rice
stock base
persian cucumber
garlic
herb bundle (dill & mint)
greek yogurt
lemon
spinach

Cookware needed: 2 bowls, small or medium saucepan with lid, medium or large skillet, salad bowl.

Finishing steps:

Pour HALF of the greek vinaigrette base into a bowl. Place chicken in the bowl, season with salt & pepper, and toss to coat. Set aside.
Heat a small amount of oil in a saucepan over medium heat. Add almonds and onions and cook, stirring frequently, until almonds are golden and onion is translucent. Add rice to saucepan along with stock base and stir well to coat. Add enough water to come 1/4 to 1/3-inch above the rice. 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 serving. Continue with next steps while rice is cooking.
Make tzatziki — Dice cucumber into ¼-inch pieces. Finely chop garlic and herbs. Combine cucumber, garlic, herbs, and greek yogurt in a bowl. Add a squeeze of lemon juice and season to taste with salt & pepper. Set aside.
Heat a small amount of oil in a skillet over medium heat. When oil is hot, add chicken to skillet and cook about 5 minutes per side or until cooked through.
Pour remaining half of 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 spinach. Toss gently and season with salt & pepper to taste.
Fluff rice pilaf with a fork, and season with salt & pepper if desired. Divide spinach salad between plates. Slice chicken and arrange on top of salad, adding a dollop of tzatziki to finish. Enjoy rice pilaf on the side.

grilled flank steak & vegetable salad / white beans & manchego / pesto vinaigrette

Contents of your meal kit:

flank steak
portobello mushroom
mixed baby squash
garlic-balsamic glaze
white beans
tomato
pesto vinaigrette base
mixed greens
toasted pine nuts
manchego cheese

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

Finishing steps:

Using a damp paper towel, wipe mushrooms of any dirt. Use a spoon to gently scrape out the gills inside the mushroom cap.
Coat squash and portobello with garlic-balsamic glaze and a little bit of olive oil, and season with salt & pepper. Rub flank steak with oil, salt & pepper. Set everything aside.
Preheat grill to high heat. 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 HALF of the dressing and reserve before adding the white beans and tomatoes to the salad bowl. Toss gently and set aside.
Place steak on one side of the grill 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. Then slice across the grain.
While steak is resting, grill vegetables (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.
Toss mixed greens with the beans and tomatoes. Divide between serving plates and top with grilled vegetables, sliced steak, toasted pine nuts, and manchego. 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.

salt & pepper chicken / grilled peach salad with mint, feta & red onion / arugula

Contents of your meal kit:

chicken
black & white vinaigrette base
mint
red pepper
red onion
peach
arugula
feta

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

Finishing steps:

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.
Pull mint leaves from their stems, and then roughly chop or tear. Thinly slice bell pepper. Add both to the salad bowl with vinaigrette.

Soak onions in a small bowl of ice water (Soaking raw onions in ice water tames their “bite” and yields a more mellow flavor. If you’ve stayed away from raw onions in the past…try this trick!). After a few minutes, drain, and set on a paper towel to dry.

Preheat grill to med-high. While grill is heating, prepare the ingredients for grilling.

Cut peach in half and remove the pit. Rub a little oil on the cut-sides and season with salt & pepper if desired.
Season both sides of chicken with salt & pepper and rub with olive oil.

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 chicken about 5 minutes per side or until cooked through.
Add greens and red onion to salad bowl with vinaigrette, mint, and red pepper. Season with salt & pepper if desired, and toss gently to combine. Divide salad evenly between serving plates.
Cut peaches and chicken into bite-size pieces and place on top of the greens. Finish with crumbled feta.

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

chicken / corn, potato & scallion frittata / simple salad

Contents of your meal kit:

chicken
organic eggs
scallion
corn
fingerling potatoes
smoked mozzarella
vinaigrette base
salad greens

Cookware needed: 2 mixing bowls (one microwave-safe), oven-safe nonstick skillet (see note), salad bowl

Finishing steps:

Heat a small amount of oil in the 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 plate and keep warm. Wipe skillet with a paper towel. Continue with next steps while chicken is cooking.
Preheat your oven’s broiler. Slice the scallion, keeping white and green parts separate. Cut corn off of cob.
Slice fingerling potatoes crosswise into ¼-inch slices. Place in microwave-safe bowl, with 2-3 tablespoons of water. Cover with plastic wrap, poke a few holes to let steam escape, and microwave 2-3 minutes or until tender, drain.
Crack eggs into a bowl and season generously with salt & pepper. Whisk together, and then stir in shredded mozzarella cheese and green part of scallion.
Heat a small amount of oil in the skillet over med-high heat. When hot, add steamed potatoes, corn, and white part of scallion. Sauté 3-5 minutes, until golden. Pour egg mixture into skillet, stir once to combine, and immediately transfer to oven. Cook under broiler until puffed and lightly brown (1-3 minutes). Insert a knife into the center to test for doneness. If your frittata is browning too much but not cooked through, cover with foil and return to the broiler to continue cooking. Slide onto a plate, or let cool slightly to slice and serve directly from skillet.
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. If this looks like too much dressing, remove some before tossing with the greens. Season with salt & pepper to taste. Serve chicken and frittata with salad on the side.

Note: Choose a small skillet for 2 portions, medium 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.

garlic-rosemary flank steak / grilled sweet potato salad / lemony arugula

Contents of your meal kit:

flank steak
garlic-rosemary paste
sweet potato
lemon
caramelized onion dressing
oil-cured olives
arugula
pine nuts

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

Finishing steps:

Preheat grill to med-high. Rub flank steak with garlic-rosemary paste. Set aside.
Prick potatoes a few times with a fork, then microwave 3-4 minutes. (They will continue cooking on the grill.)
When potatoes are cool enough to handle, slice crosswise into 3/4-inch pieces. Coat sweet potatoes slices with oil and season with salt & pepper. Place on one side of preheated grill. Grill 3-5 minutes per side, or until tender.
Meanwhile, on the other side of the grill cook flank steaks 3-5 minutes per side or until desired doneness. While steaks are grilling, place lemon on the grill, cut-side down, until grill marks appear. Transfer steaks to a plate and let rest at least 5 minutes.
Pour caramelized onion dressing into the bottom of your mixing bowl and add drizzle of oil. Whisk or mix with a fork to combine. Cut sweet potatoes into bite-sized pieces. Toss gently with caramelized onion dressing and season with salt & pepper to taste. Using your fingers, push the pits out of the olives, and then slice or roughly chop. Add to sweet potato salad and toss again to combine.
In a salad bowl, drizzle arugula with olive oil and top with a squeeze of grilled lemon. Season to taste with salt & pepper, toss to combine, and sprinkle with pine nuts.
Just before serving, slice steak across the grain. Serve sweet potato salad and lemony arugula 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.

sausage & lemon summer squash soup / spinach salad with herb-roasted chickpeas

Contents of your meal kit:

Zeigler’s italian pork sausage
chickpeas
herb bundle (thyme & rosemary)
yellow squash
garlic
dry stock base
chopped onion
lemon
cream
honey mustard vinaigrette base
spinach
pecorino cheese

Cookware needed: baking sheet, saucepan, salad bowl

Finishing steps:

Preheat oven to 425. Rinse and drain chickpeas. On a baking sheet, toss chickpeas with herb sprigs, olive oil, salt & pepper. Place sausage alongside chickpeas and roast both for 20 minutes, tossing chickpeas halfway through. Continue with the next steps while chickpeas and sausage roast.
Chop squash into bite-sized pieces, mince garlic, and combine dry stock base with hot tap water (see note).
In a saucepan, heat a small amount of olive oil over med-high heat. Sauté the onion until golden, about 3-5 minutes. Add garlic, squash, and stock mixture to the saucepan, along with a squeeze of lemon. Season with black pepper, and stir to combine. Bring to a boil, then reduce heat to simmer.
As the squash softens, use the back of a spoon or a potato masher to mash some of the squash. It will take about 15 minutes for the squash to become completely tender. When squash is cooked to your liking, remove the saucepan from heat. Stir in some or all of the cream, and season to taste with salt & pepper.
When chickpeas are done roasting, 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 salad with chickpeas.
Divide soup between bowls and top with a sprinkle of pecorino cheese. Enjoy alongside the sausage and salad.

Note: When recipe calls for water, use the following: 2 cups for 2 portions, 4 cups for 4 portions, 6 cups for 6 portions

summer steak salad & grilled mushroom quesadillas

Contents of your meal kit:

flank steak
strawberries
cucumber
portobello mushroom
scallion
tortillas
mexican melting cheese
balsamic vinaigrette base
spring mix
blueberries
toasted almonds

Cookware needed: outside grill (see note), salad bowl

Finishing steps:

Wash and slice strawberries. Thinly slice cucumber crosswise into rounds. Set both aside.
Preheat grill to med-high heat. While grill is heating, prep steak, mushrooms & scallion:
- Use a damp paper towel to wipe mushrooms. Remove stem, scrape out the dark gills using a spoon, and rub with olive oil, salt & pepper.
- Rub scallion with a little olive oil, salt & pepper.
- Season both sides of steak with salt & pepper and rub with olive oil.
Once grill is hot, grill steak, mushrooms & scallion.
- Mushrooms should take about 3-5 minutes per side to soften and show grill marks. Scallion will just a few minutes to become tender and lightly charred. Transfer both to a plate or cutting board and roughly chop.
- Cook steak 3-5 minutes per side for medium-rare. Remove from grill, tent steak with foil, and let rest.
Reduce grill temperature to low, and get ready to assemble quesadillas. Lay tortillas on a large plate or cutting board and top with cheese, chopped scallions & mushrooms. Fold each tortilla over, making a half-moon shape. Carefully transfer to the grill and cook until cheese begins to melt, then flip and grill other side. Transfer back to a plate or cutting board and allow to cool slightly. Cut into wedges before serving.
Pour vinaigrette base into your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. Add berries, cucumber, almonds and salad greens. Season with salt & pepper and toss to combine.
Slice steak AGAINST the grain. Divide salad between plates, top with sliced steak and enjoy alongside quesadillas.

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