cinnamon balsamic vinaigrette base
Cookware needed: medium or large skillet, baking sheet, salad bowl
Preheat oven to 450.
On a baking sheet, toss butternut squash with olive oil and generously season with salt & pepper.
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.
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.
Meanwhile, core and thinly slice the apple.
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.
Chop chicken into large chunks.
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.
greek vinaigrette base
herb bundle (dill & mint)
Cookware needed: 2 bowls, small or medium saucepan with lid, medium or large skillet, salad bowl.
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.
black & white vinaigrette base
Cookware needed: salad bowl, small bowl, outdoor grill (see note)
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.
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.
piccata sauce starter
Cookware needed: baking sheet, mixing bowl, medium or large skillet, microwave-safe bowl
Preheat oven to 450. On a foil-lined baking sheet, toss broccoli and red onion with olive oil, salt & pepper. When oven is hot, roast for 10 minutes, toss, and continue cooking for an additional 5-10 minutes.
While the broccoli is cooking, place the flour on a plate (or a large piece of foil if you want less dishes!) in preparation for dredging. Using your hands, combine ground turkey, meatball seasoning, and a generous amount of salt & pepper in a mixing bowl. Form the meatballs (about 4 per portion). Roll in the flour to coat, shake off the excess and set aside.
Heat a small amount of oil in a skillet over med-high heat. Working in batches if necessary, add the meatballs and cook 8-10 minutes, turning occasionally to brown on all sides.
Add piccata sauce starter and an equal amount of water to the hot pan, moving the meatballs around in the sauce to coat them. Bring the mixture up to a boil and let it reduce for 2-3 minutes. (If you happen to have some butter on hand, you could add a pat here for a richer sauce.)
Place farro in a microwave-safe bowl and microwave in 30-second intervals until warm.
Divide the farro and broccoli between plates. Place the meatballs on top of the farro, and top with piccata sauce and chopped parsley. Crumble blue cheese over the top of the roasted broccoli and onions. Enjoy!
herb bundle (basil & cilantro)
spring roll wrappers
peanut dipping sauce
shallot pepita crunch
Cookware needed: outdoor grill (see notes), shallow dish/pan
Slice bok choy in half lengthwise. Rinse under cold running water, place cut-side down on a clean towel to dry.
Cut mango, cucumber and bell pepper into long thin strips. Pull herbs from their stems.
Preheat outdoor grill to medium heat. Use a paper towel to pat chicken dry, then rub with oil, salt & pepper. Cook chicken about 5 minutes per side. When chicken is cool enough to handle, shred into bite sized pieces.
Set up an assembly line for spring rolls (see note). You need a clean counter or cutting board, mango, cucumber, bell pepper, and herbs. Grab a large shallow dish/pan, and fill with two inches of warm (NOT hot) water.
Working on ONE roll at a time, dip wrapper for a few seconds per side into the water. (It should become pliable, not completely soft.) Set on board, arrange chicken, mango, cucumber, bell pepper & herbs down the center, fold in sides of the wrapper and roll like a burrito. Set on a plate; cover with a damp towel while you finish the rest.
Brush or drizzle the bok choy with a small amount of oil. Grill about 2 minutes per side or until just tender, and grill marks appear.
Serve spring rolls with the peanut dipping sauce. Drizzle the grilled bok choy with honey-sesame glaze and sprinkle with shallot-pepita crunch.
A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill. Cooking times may vary.
You’ll have enough filling for approx 2 rolls per person, but we’ve provided extra wrappers just in case.
See below for step-by-step photos of spring roll assembly.
STEP 1: Set up an assembly line -- a clean counter or cutting board, the prepared ingredients, and a large shallow dish or pan filled with an inch or two of warm (NOT hot) water.
STEP 2: Working on ONE roll at a time, dip wrapper for a few seconds per side into the water. (It should be pliable, not completely soft. Set on board, and layer on the ingredients.
STEP 3: Finish layering ingredients down the center of the spring roll wrapper, leaving a border around the edges.
STEP 4: Gently fold in both sides of the wrapper covering the "short" end of your filling.
STEP 5: Fold one of the remaining sides over the filling, and then roll (kind of like a burrito) to finish
STEP 6: You're done. Keep working one roll at a time, until you have used all of the filling. Cover finished rolls with a damp towel while you work on the rest. Don't worry if they don't look perfect, ours never do...they'll still taste great!
lemon-herb vinaigrette base
sliced red onion
herb bundle (mint & parsley)
Cookware needed: salad bowl, nonstick skillet
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.
Slice cucumber lengthwise, and then thinly crosswise. Slice kalamata olives in half or roughly chop. Add cucumber, olives, and sliced red onion to salad bowl with vinaigrette. Toss to coat.
Pull herb leaves from their stems, and then roughly chop or tear into salad bowl.
Wash and slice heirloom tomato into thick slices and divide between serving plates. Season with salt & pepper.
Heat a small amount of oil in a nonstick skillet over medium heat. Season chicken with salt & pepper and cook about 5 minutes per side. When cooked through, transfer chicken to a cutting board and wipe out skillet.
Pat halloumi slices dry with a paper towel, add a little more oil to the hot skillet and then add sliced halloumi in one layer. Cook 30-60 seconds per side or until well browned.
While halloumi is browning, add greens to salad bowl and toss gently with vegetables and vinaigrette. Divide evenly between serving plates, piling directly on top of tomato slices.
Top salads with chicken and griddled halloumi. Dig in with a knife and fork, and enjoy!
Notes: Halloumi cheese originates from Cyprus. It has a higher-than-normal melting point, making it ideal for grilling and frying. The cheese is aged in brine, yielding a salty, dry cheese with a distinctive “squeek” when you bite into it. You may notice some dark flecks in the cheese; this is mint.
Cut tomato into thick slices. Sprinkle with a little salt and set aside. Pull basil leaves from stems.
Slice eggplant and zucchini lengthwise into ¼-inch slices. Drizzle with olive oil and season with salt & pepper.
Season both sides of chicken with red pepper flakes, salt & pepper and rub with olive oil. When grill is hot, cook chicken about 5 minutes per side or until cooked through.
At the same time, on the other side of the grill, cook zucchini & eggplant about 3-4 minutes per side. Remove from grill when you see some nice grill marks and the vegetables are tender. Transfer to a serving plate and drizzle with balsamic vinegar.
When chicken is cooked through, top each piece with sliced tomato, whole basil leaves, and a slice of mozzarella. Close the grill lid and allow the cheese to melt before carefully removing chicken from the grill with a spatula. If you have any leftover tomato slices and basil, add them to the platter with your grilled vegetables before serving.
Transfer chicken to serving plates, and enjoy the grilled vegetables on the side.
Note: A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill. Cooking times may vary.
Cookware needed: salad bowl, foil-lined baking sheet, medium or large skillet
Preheat oven to 450.
To prepare salad, slice cucumber in half lengthwise then thinly slice crosswise. Place in salad bowl. Rinse and drain chickpeas and add to bowl with cucumbers. Cut or tear mint leaves into the bowl. Toss with indian-spiced vinaigrette, season with salt & pepper, and set aside.
Thinly slice tomato for flatbreads. Begin assembling flatbreads, by placing naan on foil-lined baking sheet. Spread with HALF of the spicy garlic sauce (reserve remaining half of sauce). Pile on as much spinach as you’d like and top with tomato slices. Top spinach and tomato with a drizzle of olive oil and season with salt & pepper. To finish, crumble paneer cheese over the top, then bake for 5 minutes.
Meanwhile, heat a small amount of oil in a skillet over medium heat. Season both sides of chicken with salt & pepper. Cook 3-5 minutes per side, or until cooked through.
After flatbreads have baked for 5 minutes, switch oven to broil setting and watch closely until cheese is golden brown and the edges of naan are crispy.
Mix in any remaining spinach to the cucumber and chickpea salad. Cut finished flatbreads into quarters, and top with another drizzle of spicy garlic sauce. Serve chicken on the side. Enjoy!
Notes: A special favorite with North Indians, paneer has a delicate milky flavor is used all over India to make delicious dishes ranging from curries to desserts. It readily takes on the flavor of the spices with which it is cooked.
Italian soup base
red wine vinaigrette base
sun dried tomato pesto
Cookware needed: large saucepan or stockpot, salad bowl
Begin by prepping a few ingredients for the soup.
finely chop garlic
trim stem ends of green beans and cut green beans in half
cut squash in half lengthwise, then slice crosswise into 1/3-inch pieces
dice tomato into ½-inch pieces
Heat a small amount of oil in a large saucepan or stockpot over med-high heat. When oil is hot, add ground turkey and season with salt & pepper. Cook until turkey is no longer pink. Transfer to a bowl and keep warm.
Add onion and sauté 2-3 minutes. When onion is golden, add chopped garlic to the saucepan and continue cooking 30-60 seconds longer. Add water (see note), and Italian soup base then bring to a boil over high heat.
When soup is boiling, add ground turkey back to the soup along with green beans, squash, and tomato. Return to a simmer, cover and reduce heat to keep at a medium simmer.
Meanwhile, rinse and drain white beans. Remove basil leaves from the stem, and then stack the leaves together, roll them up, and slice across into thin ribbons. 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 white beans. Toss gently and season with salt & pepper to taste.
The soup is ready as soon as the vegetables are tender to your liking. Taste and add additional salt & pepper if needed. Divide between serving bowls and top each serving with basil and a dollop of sun dried tomato pesto.
Notes: When recipe calls for water, use the following: 2 cups for 2 portions, 4 cups for 4 portions, 6 cups for 6 portions