Contents of your meal kit:

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

Equipment needed: baking sheet, saucepan with lid, salad bowl

Finishing steps:

1. 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.
2. Chop squash into bite-sized pieces, mince garlic, and combine dry stock base with hot tap water (see note).
3. 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.
4. 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 from saucepan from heat. Stir in some or all of the cream, and season to taste with salt and pepper.
5. 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.
6. Divide soup between bowls and top with a sprinkle of pecorino cheese. Serve the sausage and salad on the side.

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

Contents of your meal kit:

sausage
corn
potatoes
butter
mirepoix
thyme
chowder base
tomato-lemon dressing
salad greens
tabasco

Equipment needed: small nonstick skillet with lid, medium/large saucepan, salad bowl

Finishing steps:

1. Add 1/3 cup of water to the skillet along with the sausage, bring to a simmer, cover, reduce heat to low and steam 10-15 minutes. Once done cooking transfer to a plate, slice and keep warm.
2. Meanwhile, cut the kernels off the cobs of corn, reserving the cobs.  Thinly slice potatoes crosswise.
3. Melt butter along with a drizzle of olive oil in a medium to large saucepan over medium-high heat. Add the mirepoix, potatoes, and thyme sprigs. Cook until onion is tender and translucent, about 3-4 minutes, stirring occasionally.
4. Add chowder base and water to the saucepan along with the corncobs (see note below). Bring to a boil, reduce heat to medium-low, and cook for 7-10 min, or until the potatoes are tender.
5. Add the sausage & corn kernels and simmer for an additional 5 minutes, or until corn is tender.
6. Meanwhile, pour tomato-lemon dressing into the bottom of your salad bowl and a drizzle of olive oil. Toss gently with the greens and season with salt & pepper to taste.
7. Finish the sausage & corn chowder by removing the corncobs and thyme sprigs. Season with more salt & pepper as needed. Divide between bowls, add Tabasco to taste (if desired), and enjoy alongside the salad.

Notes: When recipe calls for water, add the following amounts: 2 cups for 2 portions, 4 cups for 4 portions, 6 cups for 6 portions. For even more corn flavor, before adding your corncobs, run the back side of a butter knife along the cobs to remove the “milk”. Add to the pot along with the corncobs.

Contents of your meal kit:

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

Equipment needed:  oven-safe nonstick skillet (see note), microwave-safe bowl, mixing bowl

Finishing steps:

1. Preheat your oven’s broiler.  Add 1/3 cup of water to the skillet along with the sausage, bring to a simmer, cover, reduce heat to low and steam 10-15 minutes.  Transfer to plate and wipe skillet with a paper towel.
2. Chop garlic, set aside.  Slice the scallion, keeping white and green parts separate.  Use a sharp knife to remove the corn from the cob.
3. Slice fingerling potatoes crosswise into ¼-inch slices.  Place in a microwave-safe bowl, along with 2-3 tablespoons of water.  Cover with plastic wrap, and poke a few holes to let steam escape.  Microwave for 2-3 minutes or until tender, drain.
4. 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.
5. Heat a small amount of oil in the skillet.  When oil is hot, add steamed potatoes, white part of scallion, and chopped garlic.  Sauté together 3-5 minutes or until golden.  Pour egg mixture into pan, stir once to combine, then 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.  Slide onto a plate, or let cool slightly to slice and serve directly from skillet.
6. Meanwhile, place sausages on a baking sheet and broil both sides until golden brown.
7. 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.  Season with salt & pepper to taste.   Serve the salad alongside a slice of the frittata.

Notes

• Most pans 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 your pan in the oven?   Use the following modification:  follow the recipe through step 4, then instead of adding eggs to pan, add the ingredients from the pan into the bowl with your egg mixture.  Stir quickly to combine, and transfer everything into a parchment lined baking pan (example pictured below).  Bake in a 375 degree oven for 10 minutes (or until puffed and golden)

Contents of your meal kit:

pork chops
mixed stone fruit
minced red onion
basil
garlic pepper paste
brown rice
cucumber
herb bundle
shallot vinaigrette
snap peas

Equipment needed:  mixing bowl, outdoor grill (see notes), foil

Finishing steps:

1. Cut stone fruit into small bite-sized pieces.  Place in mixing bowl with red onion.  Tear basil leaves into salsa and stir to combine.  Set aside
2. Pat dry pork chops, and rub with garlic pepper paste.  Set aside.
3. Place brown rice in a mixing bowl and microwave 30 seconds or so, just to take the chill off.  Dice cucumber, coarsely chop mint & parsely; add to a mixing bowl with brown rice.  Pour shallot vinaigrette into bowl, stir to combine, and season with salt & pepper to taste.  If desired, add a drizzle of olive oil to taste.  Set aside.
4. Preheat grill to high heat.
5. While the grill is heating, trim the stem end off snap peas and remove strings if desired.  Toss with olive oil, salt & pepper.
6. Place a piece of foil on one side of the grill, place snap peas on top and grill 5-7 minutes or until done to your liking.  On the other side of the grill cook pork 2-4 minutes per side, or until cooked through. Transfer to a clean plate and keep warm while the pork rests for a few minutes.  (It will continue to cook.)
7. Serve garlic pepper pork topped with a spoonful of stone fruit salsa, alongside snap peas and brown rice salad.

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