Category Archives: Poultry

chicken / seasonal frittata (sunchoke + spinach) / salad with kumquat vinaigrette

Contents of your meal kit:

chicken
salanova lettuce
sunchokes
organic eggs
gruyere
spinach
kumquat vinaigrette base
asian pear

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

Finishing steps:

  1. Heat a small amount of oil in an oven-safe nonstick skillet over medium heat. Season both sides of chicken with salt & pepper. Cook about 5 minutes per side. Continue with next steps while chicken is cooking.
  2. Rinse the head of salanova lettuce, shake off excess water, and turn upside down on a towel to dry.
  3. Preheat your oven’s broiler. Thinly slice sunchokes, and set aside.
  4. Crack eggs into a bowl and season generously with salt & pepper. Whisk together. Add gruyere and stir.
  5. When chicken is cooked through, transfer to a cutting board. Add a little more oil to skillet if needed, and increase heat med-high. Add sliced sunchokes and season with salt & pepper. Cook, stirring occasionally, until golden and tender, about 5 minutes. Add spinach to the skillet and stir until just wilted.
  6. Pour egg mixture into skillet, stir once 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 to continue cooking.
  7. When done, slide onto a plate, or let cool slightly to slice and serve directly from skillet.
  8. 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. Thinly slice asian pear and add to the bowl. Cut off the stem/root end of the salanova and then transfer the greens to your salad bowl, toss to combine and season with salt & pepper to taste. Serve the salad topped with sliced chicken alongside the frittata.

Note: Use a small skillet for 2 portions, medium for 4/6 portions. 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? Check the website for an alternative option.

chicken & curry-roasted butternut squash / yogurt-cilantro sauce / quinoa

Contents of your meal kit:

chicken
quinoa
butternut squash & carrots
chickpeas
curry powder
yogurt-cilantro sauce
lime

Cookware needed: small or medium saucepan with lid, microwave safe dish (see note), baking sheet

Finishing steps:

  1. Preheat oven to 450.
  2. 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.
  3. Place squash and carrots in a microwave safe dish (see note), along with 2-4 tablespoons of water. Cover, and microwave for 5 minutes, or until squash and carrots are tender.
  4. Meanwhile, rinse and drain chickpeas. Cut chicken into bite size pieces.
  5. When squash and carrots are done, drain, then combine with chicken and chickpeas. Drizzle with olive oil, curry powder, and salt to taste. Toss together and then tip the ingredients onto your baking sheet. Roast in preheated oven for 10-15 minutes, or until squash begins to caramelize and chicken is cooked through.
  6. Divide quinoa between serving plates or shallow bowls. Top with the curry-roasted chicken, squash & chickpeas. Finish each serving with a dollop of yogurt-cilantro sauce, and serve with lime wedges for squeezing over the top.

Notes: You can complete this meal without the microwave — just roast carrots and butternut squash (tossed with olive oil, salt & pepper until tender).   Add chicken, chickpeas to the baking sheet, sprinkle with curry powder, toss and continue roasting until chicken is cooked through. It will take a little longer – but simplifies cleanup!

turkey sausage patties & stuffed delicata squash / spinach salad

Contents of your meal kit:

ground turkey
sausage seasoning blend
mushrooms
onion
dried sage
quinoa
delicata squash
walnuts
cranberries
feta
mustard vinaigrette base
spinach

Cookware needed: saucepan with lid, baking dish, nonstick skillet, salad bowl

Finishing steps:

  1. Preheat oven to 450. Using a damp paper towel, wipe mushrooms of any dirt. Then chop into small pieces. Season ground turkey with sausage seasoning blend, salt & pepper. Form into patties.
  2. Heat a small amount of oil in a saucepan over med-high heat. When oil is hot, add onion, sage, and mushrooms. Season with salt & pepper, and cook, stirring occasionally, until the edges of mushrooms are crispy and golden. Add quinoa and water (see note) to saucepan, bring to a boil, then reduce heat to low and simmer, covered, for 15-20 minutes or until water is absorbed.
  3. Meanwhile, cut squash lengthwise and place cut side down on a microwave-safe plate (or baking dish). Cook in microwave for 5-7 minutes, until fork tender inside. Let cool for approximately 5 minutes. Use a spoon to scoop the seeds out of the squash halves. When quinoa is done, fluff with a fork and mix in walnuts and cranberries.
  4. Rub squash all over with olive oil, salt & pepper. Place in a baking dish, and scoop the filling into the squash, packing it tightly, and mounding the top slightly. Crumble feta over the top and bake 8 minutes.
  5. While squash is in the oven, heat a small amount of oil in a nonstick skillet, over medium heat. When pan is hot, add turkey patties, and cook about 5 minutes per side, or until cooked through.
  6. 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. Enjoy stuffed squash and turkey patties, with salad on the side. (P.S. – the skin of the delicata squash is completely edible.)

Note: When recipe calls for water, use the following: 1 cup for 2 portions, 2 cups for 4 portions, 3 cups for 6 portions.

turkey & black bean chili / cilantro-lime yogurt / honey-dijon dressed greens

turkey & black bean chili / cilantro-lime yogurt / honey-dijon dressed greens

Contents of your meal kit:

ground turkey
black beans
bell pepper & onion mix
chili spice blend
crushed tomatoes
honey-dijon dressing base
baby romaine mix
pepitas
cilantro-lime yogurt sauce

Cookware needed: medium or large saucepan, salad bowl

Finishing steps:

  1. Rinse and drain black beans, set aside.
  2. Heat a small amount of oil in a saucepan over med-high heat. When oil is hot, add bell pepper & onion mix. Season with salt & pepper and cook, stirring occasionally, until tender and slightly golden.
  3. Next, add ground turkey and use a spoon or spatula to break up the meat as it cooks. When turkey is no longer pink, add the chili spice blend and continue cooking 30 seconds. Season with salt & pepper.
  4. Add beans to the saucepan along with crushed tomatoes and water (see note). Bring to a simmer, reduce heat and continue simmering, 10 minutes. When finished, taste the chili and add salt & pepper if desired.
  5. Pour 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. Toss gently and season with salt & pepper to taste. Sprinkle with pepitas.
  6. Serve chili in bowls topped with a dollop of the cilantro-lime yogurt sauce. Enjoy the salad on the side.

Note:

  • When recipe calls for water, use the following: 1 cup for 2 portions, 2 cups for 4 portions, 3 cups for 6 portions.
  • If you like your chili spicy, add a dash of hot sauce, or a pinch of red pepper flakes. We’ve added a little bit of heat to our chili spice blend…but wouldn’t be offended if you wanted to go five-alarm here!

chicken & sweet potato power bowls (mushroom + date + pecan)

Contents of your meal kit:

chicken
sweet potato
mushrooms
red bell pepper
pecans
rosemary
baby kale
white balsamic vinegar
medjool dates

Cookware needed: large baking sheet (foil-lined optional), medium or large skillet

Finishing steps:

  1. Preheat oven to 425. Cut sweet potato in half lengthwise, then into 1/2-inch slices. Cut chicken into 1-inch pieces.
  2. Arrange sweet potatoes in a single layer on one half of a large baking sheet, and arrange chicken on the other side of the baking sheet. (Use 2 sheets if needed) Toss each with olive oil, salt & pepper.   Roast for 15 minutes, flip then roast an additional 10 minutes or until sweet potato is tender and golden brown and chicken is cooked through. If one is done before the other, simply remove from the baking sheet and keep warm. Continue with next steps while sweet potatoes & chicken are roasting.
  3. Using a damp paper towel, wipe mushrooms of any dirt, then trim stems and cut into quarters. Slice bell pepper.
  4. Toast pecans in dry skillet over medium heat, stirring frequently to prevent burning. When pecans are fragrant and slightly toasted, remove from heat and transfer to a cutting board.
  5. Once you flip the sweet potatoes, heat a small amount of oil in a skillet over medium heat. Sauté mushrooms and rosemary sprig until mushrooms begin to soften and are slightly browned, about 3-4 minutes. Discard rosemary sprig and transfer mushrooms to cutting board with pecans.
  6. Return skillet to the burner over medium heat, add a little more oil if needed. Add sliced bell pepper to the skillet and season with salt & pepper.   Sauté 3-4 minutes or until tender. When bell pepper is tender, add baby kale to the skillet and sprinkle with salt & pepper. Sauté about 1 minute or until wilted but still green. Drizzle with vinegar and toss to combine.
  7. Divide peppers & greens between bowls, and top with sweet potatoes and chicken. Roughly chop mushrooms & pecans, and combine with dates. Spoon on top of the sweet potatoes and chicken. Enjoy!

chicken with roasted grapes / kasha pilaf / lemon-caper dressed greens

chicken with roasted grapes / kasha pilaf / lemon-caper dressed greens

Contents of your meal kit:

chicken
radish
grapes
kasha
chopped onion
stock base
lemon-caper vinaigrette base
mixed greens
balsamic vinegar
butter

Cookware needed: foil-lined baking sheet, small or medium saucepan, medium or large skillet, salad bowl

Finishing steps:

  1. Preheat your oven’s broiler. Slice radish and set aside. Pull grapes from the stems and toss with a little olive oil on a foil-lined baking sheet. Season with salt & pepper and broil 10 minutes, or until grapes begin to burst/soften.
  2. Measure water as indicated in notes below. Toast kasha in a dry saucepan over med-high heat, stirring constantly. When grains begin to darken and smell nutty, add a small amount of oil and the chopped onion. Saute 2-3 minutes or until onion is softened, then add stock base and water. Bring to a boil.  Cover and reduce heat to low.  Simmer about 10 minutes or until liquid is absorbed and grains are tender.  Then, keeping the lid on remove from heat and let sit 5 minutes before fluffing with a fork. Season with salt & pepper to taste. Continue with next steps while kasha is cooking.
  3. Heat a small amount of oil in a 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.
  4. Meanwhile, 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 and sliced radish. Toss gently and season with salt & pepper to taste.
  5. When chicken is done, add grapes to the skillet along with balsamic vinegar and butter. Simmer until syrupy.
  6. Slice chicken before serving and divide between plates. Top each serving with grapes and balsamic sauce. Enjoy kasha pilaf and lemon-caper dressed greens on the side.

Notes: When recipe calls for water use 2/3 cup for 2 portions, 1 1/3 cups for 4 portions, or 2 cups for 6 portions.

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.

 

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!

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.