Category Archives: Poultry

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.

 

greek chicken with tzatziki / rice pilaf / spinach salad

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:

 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

 

 

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

 

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:

  1. 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.
  2. 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.
  1. 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.
  1. 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.
  2. 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.
  3. 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:

  1. 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.
  2. Preheat your oven’s broiler. Slice the scallion, keeping white and green parts separate. Cut corn off of cob.
  3. 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.
  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 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.
  6. 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.

turkey piccata meatballs / roasted broccoli with red onion & blue cheese / farro

turkey piccata meatballs / roasted broccoli with red onion & blue cheese / farro

Contents of your meal kit:

ground turkey
broccoli
red onion
flour
meatball seasoning
piccata sauce starter
cooked farro
parsley
blue cheese

Cookware needed: baking sheet, mixing bowl, medium or large skillet, microwave-safe bowl

Finishing steps:

  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. Place farro in a microwave-safe bowl and microwave in 30-second intervals until warm.
  6. 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!

 

chicken, mango & cucumber spring rolls / grilled bok choy with shallot-pepita crunch

chicken, mango & cucumber spring rolls / grilled bok choy with shallot-pepita crunch

Contents of your meal kit:

chicken
bok choy
mango
persian cucumber
bell pepper
herb bundle (basil & cilantro)
spring roll wrappers
peanut dipping sauce
honey-sesame glaze
shallot pepita crunch

Cookware needed: outdoor grill (see notes), shallow dish/pan

Finishing steps:

  1. Slice bok choy in half lengthwise. Rinse under cold running water, place cut-side down on a clean towel to dry.
  2. Cut mango, cucumber and bell pepper into long thin strips. Pull herbs from their stems.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve spring rolls with the peanut dipping sauce. Drizzle the grilled bok choy with honey-sesame glaze and sprinkle with shallot-pepita crunch.

Notes:

  • 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.

greek salad with chicken / griddled halloumi cheese / heirloom tomato

Contents of your meal kit:

chicken
lemon-herb vinaigrette base
cucumber
kalamata olives
sliced red onion
herb bundle (mint & parsley)
heirloom tomato
halloumi cheese
salad greens

Cookware needed: salad bowl, nonstick skillet

Finishing steps:

  1. 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.
  2. 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.
  3. Pull herb leaves from their stems, and then roughly chop or tear into salad bowl.
  4. Wash and slice heirloom tomato into thick slices and divide between serving plates.   Season with salt & pepper.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

grilled chicken pomodoro / balsamic zucchini & eggplant

grilled chicken pomodoro / balsamic zucchini & eggplant

Contents of your meal kit:

chicken
heirloom tomato
basil
eggplant
zucchini
red pepper flakes
balsamic vinegar
fresh mozzarella

Cookware needed: outdoor grill (see note)

Finishing steps:

  1. Preheat grill to med-high heat.
  2. Cut tomato into thick slices. Sprinkle with a little salt and set aside. Pull basil leaves from stems.
  3. Slice eggplant and zucchini lengthwise into ¼-inch slices. Drizzle with olive oil and season with salt & pepper.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

saag-paneer chicken flatbreads / minted cucumber & chickpea salad

Contents of your meal kit:

chicken
cucumber
chickpeas
mint sprigs
indian-spiced vinaigrette
tomato
naan flatbread
spinach
paneer cheese
spicy garlic sauce

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

Finishing steps:

  1. Preheat oven to 450.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

summer minestrone with turkey / salad with white beans

summer minestrone with turkey / salad with white beans

Contents of your meal kit:

ground turkey
garlic
green beans
squash mix
tomato
onion
Italian soup base
white beans
basil
red wine vinaigrette base
salad greens
sun dried tomato pesto

Cookware needed: large saucepan or stockpot, salad bowl

Finishing steps:

  1. Begin by prepping a few ingredients for the soup.
    1. finely chop garlic
    2. trim stem ends of green beans and cut green beans in half
    3. cut squash in half lengthwise, then slice crosswise into 1/3-inch pieces
    4. dice tomato into ½-inch pieces
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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