Contents of your meal kit:

chicken breasts
quinoa
butternut squash
grape tomatoes
miso vinaigrette base
baby kale

Equipment needed: saucepan, baking sheet, skillet, salad bowl

Finishing steps:

1. Preheat oven to 450.
2. While oven preheats, 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. While quinoa is cooking, toss butternut squash with olive oil and generously season with salt & pepper on a baking sheet. Place in preheated oven and set a timer for 15 minutes.
4. Meanwhile, slice tomatoes in half and set aside. 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. When cool enough to handle, cut into bite sized pieces.
5. After squash has roasted 15 minutes, add halved tomatoes to the baking sheet, and roast another 5-10 minutes, until squash is tender and caramelized and tomatoes have softened.
6. When the butternut squash is ready, 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. Add cooked quinoa, chicken, and roasted vegetables to the salad bowl, toss again and divide between plates.

Notes: This is another one of those recipes where you can easily add your own twist. Like it spicy? Add some hot sauce or sriracha to the dressing. Half an onion hanging around? Add some thin slices to the salad, or cut into chunks and roast with butternut squash. Go ahead…get creative!

Contents of your meal kit

chicken breast
delicata squash
house-made poultry seasoning
cinnamon vinaigrette base
grapes
shaved fennel
winter salad mix
white wine sauce starter

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

Finishing steps:

1. Preheat oven to 400.
2. Trim the stem ends off the squash and cut lengthwise.  Use a spoon to scoop out seeds and discard.  Place cut side down and slice crosswise into ½-inch pieces.  (The skin is very tender and completely edible.)
3. On a baking sheet, toss squash with olive oil, salt & pepper.  Once oven has heated, roast for 10 minutes, then toss, and roast another 5-10 minutes.
4. Meanwhile, pat the chicken cutlets dry and sprinkle both sides with salt and poultry seasoning.   Heat a small amount of oil in a nonstick skillet over medium heat.  Cook chicken about 5 minutes per side, or until fully cooked, and golden brown.
5. While chicken is cooking, 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.  Slice grapes in half and add to bowl along with shaved fennel and greens.  Toss until coated, season with salt & pepper to taste.
6. When chicken is done, remove from skillet and add sauce starter and a few tablespoons of water to hot skillet to “deglaze.”  Simmer a minute or so until the sauce is reduced.  (If you’re feeling indulgent, you could swirl a pat of butter into the sauce at this point.)
7. Slice chicken, and spoon a little of the pan sauce over each portion.  Serve with roasted squash and salad.

Contents of your meal kit:

chicken
garlic
tomatoes
farro
onion
red pepper flakes
kalamata olives
parsley
lemon vinaigrette base
spinach
feta

Equipment needed: saucepan (medium for 2 portions, large for 4 or 6 portions), nonstick skillet, salad bowl

Finishing steps:

1. Chop garlic, and place in the saucepan along with the tomatoes, farro, onion, and red pepper flakes (to your taste). Add a good glug of olive oil, a generous sprinkling of salt & pepper, and water (see note). Bring to a boil uncovered over high heat, then reduce heat to allow the mixture to simmer uncovered for 25-30 minutes, or until the farro is tender and the liquid has absorbed. Stir periodically and check the water level. If too much water is evaporating, add a little more water at a time until the farro is tender.
2. Meanwhile, heat a small amount of oil in a skillet. Season chicken with salt & pepper. Cook chicken about 5 minutes per side, or until fully cooked, and golden brown.  Transfer to a plate and keep warm.
3. While chicken is cooking, roughly chop the olives and the parsley.
4. When farro is almost done, 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.
5. Divide farro between bowls and top with the olives, parsley, and crumbled feta. Enjoy the salad on the side.

Notes: When recipe calls for water add the following amounts: 1 cup for 2 portions, 2 cups for 4 portions, and 3 cups for 6 portions.

Contents of your meal kit:

chicken cutlets
butternut squash
spiced coconut milk
apricot sauce
red wine vinaigrette base
baby romaine

Equipment needed: saucepan with lid, nonstick skillet, salad bowl

Finishing steps:

1. Place squash in a saucepan along with enough water to come ¾ of the way up the squash. Cover and bring to a boil over high heat. Once boiling, cook for 8-10 minutes, or until fork tender, reducing heat as necessary. When done, drain off water, and mash with a potato masher or a fork in the pan. Add spiced coconut milk to taste (see note) and stir to combine. Season with salt and pepper to taste. Cover and keep warm.
2. Heat a small amount of oil in a nonstick skillet over med-high 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 cutting board and keep warm.
3. In the same skillet as the chicken, turn heat to low, pour in the apricot sauce, and 1-2 tablespoons of water. Warm briefly, about 30-60 seconds, then remove from heat.
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, remove some before adding the greens. Toss gently and season with salt & pepper to taste.
5. Divide squash mash between plates, slice chicken and top with apricot sauce. Enjoy with salad on the side.

Notes: The spiced coconut milk has some serious kick. We loved this recipe with all of it, but add according to your own spice tolerance.

Contents of your meal kit:

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

Equipment needed: saucepan with lid, baking dish, nonstick skillet

Finishing steps:

1. Preheat oven to 450. Wipe mushrooms clean with a damp paper towel and chop into small pieces. Roughly chop the sage. Combine ground turkey and sausage seasoning blend. Form into 2 equal patties. Set aside.
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 pine nuts 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 turkey sausage patty & stuffed squash with salad on the side.

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

Contents of your meal kit:

chicken cutlets
grapes
kasha
diced onion
stock base
balsamic vinegar
butter
lemon caper vinaigrette base
garden mix

Equipment needed: baking sheet, saucepan, skillet, salad bowl

Finishing steps:

1. Preheat your ovens broiler. Pick grapes off of the stems and toss with a small amount of olive oil, salt & pepper on a foil-lined baking sheet. Broil 5-10 minutes, or until the grapes burst/soften.
2. Meanwhile, toast kasha over med-high heat, stirring constantly, until it darkens and starts to smell nutty (2-3 minutes). Add 1-2 tablespoons of oil, heat for a few seconds, and then add onion and sauté 3 minutes. Add stock base and water (see note), stir to combine. Bring to a simmer, cover, reduce heat to low and cook about 10-12 minutes, until kasha is tender. Drain if necessary. Fluff with a fork before serving and season with salt & pepper to taste.
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. Add roasted grapes to pan along with balsamic vinegar and a pat of butter (optional). Continue cooking until syrupy.
4. Pour lemon caper 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.
5. Serve chicken over kasha pilaf, and make sure not to miss a drop of that pan sauce!

Notes:

• When recipe calls for water, use the following: 2/3 cup for 2 portions, 1 1/3 cups for 4 portions, 2 cups for 6 portions
• Kasha is whole-grain buckwheat. It’s gluten free, and something new to try. Tell us what you think!