Category Archives: Poultry

seared chicken / tomato, broccoli & freekeh salad

seared chicken / tomato, broccoli & freekeh salad

Contents of your meal kit:

chicken breast
freekeh (see note)
broccoli
lemon vinaigrette base
tomatoes
basil
italian seasoning blend

Cookware needed: small or medium saucepan with lid, medium or large nonstick skillet with lid, salad bowl

Finishing steps:

  1. Measure water for freekeh (see note): 2 cups for 2 portions, 4 cups for 4 portions, and 6 cups for 6 portions.
  2. Heat a small amount of oil in a saucepan over med-high heat. When oil is hot add freekeh and toast grains, stirring frequently, about 30 seconds. Add water (previously measured) and bring to a boil. Cover, reduce heat to low and continue cooking 20-25 minutes. When freekeh is done it will be tender but still has a bite similar to al dente pasta. Drain any excess cooking water using a fine strainer.
  3. While freekeh is cooking, place broccoli in the bottom of nonstick skillet along with 2-3 tablespoons of water. Cover, turn heat to high, and steam 3-5 minutes, or until tender to your liking. Season to taste with salt & pepper.
  4. Meanwhile, pour vinaigrette base into the bottom of your salad bowl. Cut tomatoes in half and add to salad bowl. Pick leaves from basil, roughly chop, and add to salad bowl.
  5. When broccoli is done, transfer to the salad bowl with the dressing and wipe out skillet. Season chicken with italian seasoning blend, salt & pepper. Add a small amount of oil to the skillet, and heat again over medium heat. When oil is hot, cook chicken about 5 minutes per side or until cooked through.
  6. When freekeh has finished cooking, add to the salad bowl with the broccoli and tomatoes and drizzle with olive oil. Toss to combine, then taste and season with salt & pepper, as desired.
  7. Slice chicken. Divide tomato, broccoli, & freekeh salad between plates and top with chicken.

Notes: For customers requesting gluten-free and grain-free preparations, you will receive arugula instead of freekeh. Skip steps 1 & 2 for cooking freekeh and toss arugula with broccoli and tomatoes in Step 6.

chicken & curried-lentils with rainbow chard / spring herb salad

Contents of your meal kit:

chicken
rainbow chard
shallot
tomatoes
curry powder
lentils
red wine vinaigrette
spring herb salad mix

Cookware needed: medium or large saucepan with lid, salad bowl

Finishing steps:

  1. Rinse rainbow chard thoroughly. Trim the stems from the leaves, and set aside. Slice leaves into 1/3-inch ribbons. Cut stems into 1/3-inch pieces and keep separate. Finely mince shallot.
  2. Heat a small amount of oil in the bottom of a saucepan over med-high heat. Season both sides of chicken with salt & pepper. When oil is hot, add chicken, and cook 2-3 minutes per side to brown the meat. Transfer to a plate.
  3. Add shallots to hot saucepan, season with salt & pepper, and sauté 1-2 minutes, stirring occasionally. Add tomatoes and their liquid, chard stems, and curry powder. Season with salt & pepper and cook another 1-2 minutes.
  4. Add water (see note below) and lentils. Bring to a boil over high heat, add chicken back to the saucepan, cover and reduce heat to low. Simmer 10-12 minutes, or until lentils are tender and chicken is cooked through.
  5. Next, add chard greens, cover and continue to cook 3 minutes.
  6. 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. Toss gently and season with salt & pepper to taste.
  7. Slice or shred chicken before serving. Divide chicken & lentils between serving bowls. Enjoy salad on the side.

Note: When recipe calls for water add: 1 ½ cups for 2 portions, 3 cups for 4 portions, 4 ½ cups for 6 portions.

chicken, kale & brussels sprout salad / yogurt-tahini dressing

chicken, kale & brussels sprout salad / yogurt-tahini dressing

Contents of your meal kit:

chicken breast
kale
brussels sprouts
yogurt-tahini dressing
raisins
almonds

Cookware needed: small to medium nonstick skillet, salad bowl

Finishing steps:

  1. Rinse kale thoroughly. Remove leaves from stem and pat dry. Thinly slice leaves crosswise.
  2. Trim/discard the ends from the brussels sprouts and then thinly slice each brussels sprout crosswise.
  3. Season chicken with salt & pepper. Heat a small amount of oil in a nonstick skillet over medium heat. When oil is hot, add chicken and cook about 5 minutes per side, or until cooked through. Set aside to rest.
  4. Pour dressing into the bottom of your salad bowl and add just a drizzle of olive oil. Whisk or mix with a fork to combine.   If this looks like too much dressing, remove some before adding the sliced brussels sprouts, kale, raisins, and almonds to the bowl. Give everything a good toss, then season with salt & pepper to taste.
  5. Shred chicken, or cut into bite sized pieces. Divide salad between plates and top with chicken. Enjoy!

Notes: Since this salad uses kale and brussels sprouts instead of more delicate greens, it will hold up great for 1-2 days in your fridge. So don’t toss out any leftovers — in fact, you might even like it better on day 2!

 

 

spiced chicken with orange glaze / roasted vegetables / simple salad

spiced chicken with orange glaze / roasted vegetables / simple salad

Contents of your meal kit:

chicken breast
fingerling potatoes
thyme
carrot
onion
spice blend
orange glaze starter
red wine vinaigrette base
mixed greens

Cookware needed: baking sheet, small to medium nonstick skillet, salad bowl

Finishing steps:

  1. Preheat oven to 425.
  2. While oven is heating, cut potatoes into bite-sized chunks. Remove thyme leaves from the stem by holding one end and running your fingers all the way down the stem to remove.
  3. On a baking sheet, toss potatoes, carrots, and onion with olive oil, thyme leaves, salt & pepper. Once oven has heated, roast for 10 minutes, then toss vegetables and return to oven to roast an additional 5-10 minutes.
  4. Meanwhile, heat a small amount of oil in a nonstick skillet over medium heat. Season both sides of chicken with spice blend and salt. When oil is hot, cook chicken about 5 minutes per side or until cooked through. Remove chicken from the pan and keep warm. Add the orange glaze starter and an equal amount of water. Allow to simmer and reduce until liquid becomes syrupy. (For a richer sauce, try stirring in a pat of butter at the very end.)
  5. 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.
  6. Slice chicken, then divide chicken and vegetables between plates. Drizzle orange glaze over the chicken and vegetables. Enjoy salad on the side.

chicken with apricot-cherry mostarda / roasted brussels, parsnip, & red onion

Contents of your meal kit:

chicken breast
parsnip (looks like a white carrot)
brussels sprouts
red onion
dried cherries & apricots
mostarda base
italian seasoning blend

Cookware needed: baking sheet, small saucepan, nonstick skillet

Finishing steps:

  1. Preheat oven to 425. Using a vegetable peeler, peel the outside layer of the parsnip. Cut the parsnip in half lengthwise, and then crosswise into 1/3-inch slices. Trim ends of brussels sprouts and cut in half. On a baking sheet, toss parsnip, brussels sprouts, and onion with olive oil, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, and roast another 10-15 minutes.
  2. Meanwhile, coarsely chop the cherries and apricots and put in a small saucepan with the mostarda base. Add enough water to just cover the fruit and bring to a boil, uncovered, over high heat. When boiling, reduce heat to low, and allow to simmer until the liquid reaches a syrupy consistency. Remove from heat, cover to keep warm.
  3. After tossing the vegetables, heat a small amount of oil in a nonstick skillet over medium heat. Season both sides of chicken with italian seasoning blend, salt & pepper. When skillet is hot, add chicken and cook 5 minutes per side or until cooked through. Transfer to a plate and keep warm until vegetables are done.
  4. Slice the chicken. Divide it between plates and top with the mostarda. Serve roasted vegetables on the side.

Notes: Mostarda is a classic Northern Italian condiment made of dried or candied fruit and mustard, and is traditionally served with boiled meats.

 

foil packet tagine with chicken, cauliflower & chickpea / quinoa

Contents of your meal kit:

chicken
quinoa
chickpeas
green olives
cherry tomatoes
lemon
cauliflower
onion
ras el hanout

Cookware needed: small or medium saucepan, medium or large skillet, foil, large 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. Meanwhile, heat a small amount of oil in a skillet over med-high heat. Cut chicken into 1 inch chunks, season with salt & pepper, then quickly brown in the skillet. (Chicken will continue cooking in oven.)
  4. Rinse and drain chickpeas, slice olives and tomatoes in half, thinly slice lemon, break any extra large chucks of cauliflower into smaller pieces.
  5. Tear off a foil sheet large enough to create one packet for all of the meal kit ingredients (except quinoa). Working on top of a baking sheet, place chicken, cauliflower, chickpeas, onion, olives and tomatoes on the foil. Drizzle with olive oil, sprinkle with ras el hanout spice blend, salt & pepper. Toss to combine. Top with lemon slices, then fold the foil over the ingredients and crimp the edges to seal completely. Place into the oven for 15-20 minutes or until cauliflower is done to your liking, and chicken is cooked through.
  6. Carefully open the foil packet and give everything a good toss to combine flavors. Serve tagine on top of quinoa, and season with additional salt and pepper if needed.

Notes: Tagine is a dish named after the type of vessel it’s traditionally cooked in. Tagines are typically earthenware dishes, with cone shaped lids. The lid captures condensation from the steam while cooking, which drips back down into the dish, keeping the ingredients moist. The foil packet you’ve created here will provide a similar effect.

turkey patty & mediterranean stuffed portobello / salad with tuscan vinaigrette

Contents of your meal kit:

ground turkey
mediterranean seasoning
portobello mushrooms
onion & bell pepper mix
dried oregano
white beans
kalamata olives
tomatoes
feta
tuscan vinaigrette base
baby romaine mix
parsley

Cookware needed: small mixing bowl, large foil-lined baking sheet (see note), salad bowl

Finishing steps:

  1. Preheat oven to 425. In a mixing bowl, combine ground turkey and mediterranean seasoning, salt & pepper and mix together with your hands. Form into equal sized patties and place on one side of a foil-lined baking sheet.
  2. Using a damp paper towel, wipe mushrooms of any dirt. Remove stems and scrape out the dark gills using a small spoon. Rub all sides with olive oil, salt & pepper. Place stem-side up on the baking sheet with turkey patties.
  3. Slice bell pepper into ½-inch strips. Spread peppers & onions and in an even layer on the other side of the baking sheet. Drizzle with olive oil, and season with dried oregano, salt & pepper. Roast 10-15 minutes, or until tender.
  4. Meanwhile, rinse and drain beans. Roughly chop kalamata olives. Cut tomatoes in half.
  5. Once the peppers & onions are tender, remove from the oven and transfer to a cutting board. Roughly chop and toss on the board with the beans and olives. Fill mushrooms with the vegetable and bean mix. Crumble feta over the top and return the baking sheet to the oven for another 5 minutes to warm the beans, or until turkey patties are cooked through
  6. 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 tomatoes. Toss gently, season with salt & pepper to taste.
  7. Divide turkey patties and stuffed portobellos between plates. Sprinkle parsley over the top of the portobello. Enjoy the salad on the side.

Notes: If you are making 4 or 6 portions, you may find you need to use two baking sheets.

turkey minestrone / mixed greens salad

turkey minestrone / mixed greens salad

Contents of your meal kit

ground turkey
mirepoix (onion, carrot, celery)
soup base
diced tomatoes
kidney beans
zucchini
ditalini pasta (or GF pasta)
collard greens
tuscan vinaigrette base
mixed greens
broccoli pesto (dairy-free)

Equipment needed: medium or large saucepan, salad bowl

Finishing steps:

  1. Heat a small amount of oil in a saucepan over med-high heat. When oil is hot, add ground turkey and mirepoix and season with salt & pepper. Cook 3-5 minutes, stirring occasionally, until turkey is no longer pink. Add soup base and cook stirring constantly for about 30 seconds. The base will develop a deep caramelized color.
  2. Next, add tomatoes, and water (see note). Bring soup to a boil.
  3. Meanwhile rinse and drain kidney beans. Cut zucchini in half lengthwise, then crosswise into 1/3-inch slices.
  4. When soup is boiling, add pasta, zucchini & collard greens. Reduce heat to a medium simmer. Cook 6-8 minutes, or until pasta is al dente. Add kidney beans and continue cooking until beans are heated through and vegetables are tender. Season with salt & pepper to taste.
  5. 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.
  6. Serve minestrone with a dollop of the broccoli pesto. Serve the salad on the side.

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

chicken in kumquat piccata / crispy broccolini & peppers / spinach & brie salad

chicken in kumquat piccata / crispy broccolini & peppers / spinach & brie salad

Contents of your meal kit:

chicken breast
bell pepper
broccolini
kumquat piccata sauce starter
dijon vinaigrette base
baby spinach
brie

Equipment needed: baking sheet, medium or large nonstick skillet, salad bowl

Finishing steps:

  1. Preheat oven to 425. Wash broccolini and trim ends as needed. Slice bell pepper into 1/4-inch pieces. On a foil-lined baking sheet, toss broccolini and peppers with olive oil, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, and roast another 5 minutes.
  2. After you put vegetables in the oven, heat a small amount of oil in the skillet over medium heat. Season both sides of chicken with salt & pepper. When oil is hot, cook chicken about 5 minutes per side, or until cooked through. Transfer chicken to a cutting board. Pour kumquat piccata sauce starter into the hot skillet along with an equal amount of water. Bring to a boil, and simmer sauce until reduced and syrupy. Remove from heat.
  3. Meanwhile, pour vinaigrette base into the bottom of your salad bowl and add an equal amount 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. Tear brie into bite size pieces and sprinkle over the top.
  4. Slice chicken and divide between plates. Drizzle kumquat piccata sauce over the top and serve roasted vegetables and salad on the side. Enjoy.

thai-sesame chicken chopped salad

Contents of your meal kit:

chicken breast
tofu
thai-sesame dressing base
red pepper flakes
romaine head(s)
almonds
cilantro
carrot
orange
bell pepper
cabbage

Equipment needed: foil-lined baking sheet, nonstick skillet, small skillet, salad bowl

Finishing steps:

  1. Preheat oven to 350. Drain tofu. Cut tofu into ½-inch cubes, pat dry with paper towel. Place on foil-lined baking sheet and gently toss with HALF the thai-sesame dressing. Season with red pepper flakes, salt & pepper. Bake for 20 minutes. Transfer to a plate and allow to cool. (While tofu is baking, continue with next steps.)
  2. Heat a small amount of oil in a nonstick 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. When chicken is cool enough to handle use your hands, or two forks to shred into bite sized pieces.
  3. Cut romaine head(s) in half lengthwise. Rinse and lay cut-side down on a paper towel to dry. Set aside.
  4. Toast almonds in a skillet over medium heat. Stir often and watch closely so they don’t burn.
  5. Pour other 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. Prep remaining ingredients and add to the bowl as you go.
    • Remove cilantro leaves from stem and roughly chop.
    • Using a vegetable peeler, remove/discard the outer skin of the carrot, then peel into ribbons (see note).
    • Peel orange and separate into individual segments.
    • Thinly slice bell pepper.
    • Thinly slice romaine crosswise.
  1. Add cabbage and chicken to salad bowl. Toss gently and season with salt & pepper to taste.
  2. Divide salad between plates and top with tofu and almonds. Enjoy!

Note: This is a lot of carrot, so add as much as you like to the salad, then snack on the rest while the tofu cooks!