Contents of your meal kit:

chicken
potato
thyme
garlic
celery
dates
almond milk
butter
lemon vinaigrette base
pecorino
walnuts

Equipment needed: medium or large saucepan (with lid), salad bowl, nonstick skillet

Finishing steps:

1. Cut potato into bite sized pieces. Put potato, thyme sprig and garlic in a saucepan. Cover with cold water by 1 inch and cover with lid. Bring to a boil. Reduce heat; simmer until potato is soft, about 10 minutes. Continue with next steps while potatoes are cooking.
2. Thinly slice celery and dates (remove any pits). 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. Add celery, pecorino, walnuts, and dates and toss to combine. Let sit while you finish the rest of the dinner.
3. 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.
4. When potato is tender, drain and return to saucepan. Discard thyme sprig. Mash potato and garlic with fork or potato masher. Add almond milk and butter, and mash until smooth. Season with salt & pepper.
5. Enjoy chicken alongside potato mash and celery salad.

Notes: Celery is a great source of dietary fiber, vitamin C, vitamin K, folate, potassium and antioxidants. It’s also known to support the digestive system, lower blood pressure, and prevent age-related degeneration of vision.

Contents of your meal kit:

chicken
cauliflower
almonds
grapes
parsley
gouda
sherry vinegar soaked raisins

Equipment needed: baking sheet, nonstick skillet

Finishing steps:

1. Preheat oven to 425. While the oven is preheating, break any particularly large chunks of cauliflower into smaller pieces. On a baking sheet, toss cauliflower with olive oil, salt & pepper.
2. Once oven has heated, roast cauliflower for 10 minutes. Toss roast an additional 7-10 minutes.
3. Meanwhile, 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.
4. While chicken is cooking, slice grapes in half. Pull parsley leaves from stems and roughly chop. Crumble the cheese.
5. When the cauliflower is done, top with vinegar soaked raisins, toss and divide between plates.
6. Top cauliflower with grapes, gouda and parsley. Serve alongside seared chicken.

Contents of your meal kit:

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

Equipment needed: medium or large saucepan, salad bowl

Finishing steps:

1. Rinse and drain pinto 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!

Contents of your meal kit:

chicken
orange
citrus vinaigrette
baby kale
fingerling potatoes
eggs
goat cheese
leeks
smokey date jam

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

Finishing steps:

1. Preheat oven to broil. While you are waiting, peel oranges and slice them crosswise. 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. Add baby kale, toss gently and season with salt & pepper to taste. Top with sliced citrus.
2. Season chicken with salt & pepper. Heat a small amount of oil in an oven-safe nonstick skillet over medium heat. Cook chicken 3-5 minutes per side or until cooked through, set aside. Wipe skillet use again in step 5.
3. While chicken is cooking, 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. While potatoes are cooking, crack eggs into a small mixing bowl and season generously with salt and pepper. Whisk together, and then stir in crumbled goat cheese.
5. Place the oven-safe nonstick skillet back over medium heat with a small amount of oil. When oil is hot, add steamed potatoes and leeks and sauté together 5 minutes or until golden. Pour egg and goat cheese 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 serve directly from skillet.
6. Slice chicken and toss with kale salad. Serve frittata topped with smokey date jam.

Note: Use 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. Aren’t sure? Check the website for an alternative option.

Contents of your meal kit:

chicken
brussels sprouts
pistachios
cherry compote
balsamic vinaigrette base
baby romaine mix

Equipment needed: baking sheet, medium to large nonstick skillet, microwave-safe bowl, salad bowl

Finishing steps:

1. Preheat oven to 425. On baking sheet, toss brussels sprouts with olive oil, salt & pepper. Roast 8 minutes, toss with a spatula, sprinkle with pistachios, and return to oven for another 8 minutes.
2. After you toss brussels sprouts, 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. Remove chicken from pan and keep warm.
3. Transfer cherry compote to a microwave-safe bowl and heat in 10-second intervals until hot.
4. 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, you can remove some at this point before adding the greens. Toss gently and season with salt and pepper to taste.
5. Slice chicken and serve with warm cherry compote. Enjoy brussels sprouts and salad on the side.

Contents of your meal kit:

chicken
french green (de puy) lentils
bay leaf
eggplant
onion & bell peppers
harissa
charred scallion vinaigrette base
arugula
feta

Equipment needed: medium saucepan with lid, baking sheet, medium or large nonstick skillet, mixing bowl

Finishing steps:

1. Preheat oven to 425. Put lentils into a saucepan and cover with 2-3 inches of water. Add the bay leaf, cover, and bring to a boil over high heat. When water for lentils is boiling, reduce heat to low and simmer 10-15 minutes.   Continue with the next steps while you are waiting for the water to boil.
2. Slice eggplant lengthwise, then into ½-inch slices that resemble half-moons. Thinly slice bell pepper. On a foil-lined baking sheet, toss eggplant, onion, and bell pepper with olive oil (see note), harissa, and salt & pepper. (Vegetables should fit in one layer – use 2 baking sheets if needed.) Once oven has heated, roast for 10 minutes, then toss, and roast another 5-10 minutes.
3. 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. Transfer to a plate. When cool enough to handle, slice chicken and keep warm.
4. Meanwhile, pour charred scallion vinaigrette base into the bottom of a mixing bowl and add an equal amount olive oil. Whisk or mix with a fork to combine, set aside.
5. Check lentils after 10 minutes to test for doneness. Lentils should be tender, but not falling apart. When lentils are done, drain and discard bay leaf. Immediately toss with charred scallion vinaigrette.
6. Divide arugula between serving plates and top with warm lentils, roasted vegetables and sliced chicken. Top with crumbled feta. If desired, you can drizzle salad with additional olive oil, and add salt & pepper to taste.

Note: Be generous when adding oil to eggplant for roasting. Eggplant tends to absorb quite a bit.

Contents of your meal kit:

chicken thighs
mushrooms
cilantro
carrots (orange & purple mix)
pomegranate glaze
pan-sauce starter

Equipment needed: baking sheet, medium or large skillet

Finishing steps:

1. Preheat oven to 425.  Using a damp paper towel, wipe mushrooms clean, then trim the ends & slice. Chop cilantro. Set both aside.
2. On a baking sheet, toss carrots with olive oil, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, drizzle with pomegranate glaze, and roast another 5-10 minutes.
3. Meanwhile, heat a small amount of oil in a skillet over medium-high heat.   Season both sides of chicken with salt & pepper. When oil is hot, cook chicken about 3-5 minutes per side or until golden brown and cooked through. Transfer to a plate and cover with foil.
4. Add a little more oil to the same skillet and add mushrooms. Season with salt & pepper and cook, stirring occasionally, until tender and browned, about 2-3 minutes. Stir in pan-sauce starter and then water (see note). Bring sauce to a boil while using a spoon to scrape up the brown bits on the bottom of the skillet. Reduce heat and simmer until slightly reduced, about 5 minutes. Add chicken back into the pan to warm while the sauce reduces slightly. (If you’re looking for a richer sauce and not on the 28-Day Refresh, this wouldn’t be a bad place to stir in a pat of butter.)
5. Sprinkle carrots with cilantro and enjoy alongside chicken topped with mushroom sauce.

Notes: When recipe calls for water add the following amounts: ½ cup for 2 portions, ¾ cup for 4 portions, and 1 cup for 6 portions.