Category Archives: Meal-Kit Recipes

ginger-steamed salmon with green tea salt / shaved brussels salad / sunchokes    

ginger-steamed salmon with green tea salt / shaved brussels salad / sunchokes    

Contents of your meal kit:

salmon
sunchokes
lime
ginger
scallion (white & green separate)
sesame-honey dressing
shaved brussels sprouts
mixed greens
green tea salt

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

Finishing steps:

  1. Preheat oven to 425. While oven is heating, slice sunchokes into 1/4-inch medallions. On a foil-lined baking sheet, toss sunchokes with olive oil, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, and roast another 5 minutes. Continue with next steps while sunchokes are roasting.
  2. Fill the bottom of a nonstick skillet with ½-inch of water. Slice lime, and add to water along with ginger and white part of scallion. Cover and bring to a boil over med-high heat.
  3. Meanwhile, slice green part of scallion and set aside. Pour sesame-honey dressing into the bottom of your salad bowl. Add brussels sprouts, season with salt & pepper, toss gently and set aside.
  4. After you toss sunchokes, add salmon to the skillet with boiling water, cover and reduce heat to simmer. Cook 5-7 minutes. Check for doneness and use a spatula to carefully lift salmon from skillet.
  5. When salmon is done, if sunchokes have not browned, turn on broiler and watch carefully until sunchokes are golden and crispy around edges.
  6. Add mixed greens to the bowl with shaved brussels sprouts and toss gently. Add additional olive oil and salt & pepper as needed.
  7. Top salmon with a sprinkle of green tea salt and sliced scallion. Serve salad and sunchokes on the side.

not-your-mama’s chicken noodle

not-your-mama’s chicken noodle

Contents of your meal kit:

ground chicken
garlic
meatball seasoning
pecorino cheese
leek, carrot & celery mix
red pepper flakes
chicken soup base
pasta
zoodles
spinach

Cookware needed: mixing bowl, large nonstick skillet, large saucepan or stockpot (with lid)

Finishing steps:

  1. Finely chop garlic and measure water (see notes). Set both aside.
  2. In a mixing bowl, combine ground chicken, meatball seasoning, and HALF of the pecorino cheese. Keep a small bowl of water near you, and with wet hands, roll heaping tablespoons of the mixture into meatballs. Continue to keep hands damp to prevent the meat from sticking to your fingers.
  3. Heat a small amount of oil in a nonstick skillet over med-high heat. When oil is hot, add the meatballs in a single layer (work in batches if necessary) and cook 5-6 minutes, turning occasionally. When browned on all sides, remove skillet from heat. Meatballs will finish cooking in the broth later.
  4. While meatballs are browning, heat a small amount of oil in a saucepan or stockpot over med-high heat. Add leek, carrot, & celery mix and sauté 2-3 minutes or until edges of leek are golden. Add chopped garlic to the saucepan along with a pinch of red pepper flakes (optional). Continue cooking 30-60 seconds longer. Add the water you measured in step 1 and the chicken soup base then cover and bring to a boil over high heat.
  5. When soup is boiling, add pasta and meatballs. Return lid, reduce heat to low and simmer 3 minutes. Add zoodles, return to a simmer and continue cooking until pasta and zoodles are both tender, about 3-5 minutes. To finish, stir in spinach and remove from heat.
  6. Ladle soup into bowls and top with a sprinkle of the remaining pecorino cheese. Enjoy – but please don’t compare to your mom’s chicken soup!

Notes: When recipe calls for water use: 3 cups for 2 portions, 6 cups for 4 portions, 9 cups for 6 portions.

cumin-roasted chicken & carrots / arugula salad / cauliflower & quinoa patties

Contents of your meal kit:

chicken
quinoa
seasoned chia seed binder
carrots
cumin
cauliflower rice
lemon vinaigrette base
arugula
herbed-lemon yogurt

Cookware Needed: saucepan, mixing bowl, foil-lined baking sheet, large nonstick skillet, salad bowl

Finishing steps:

  1. Preheat oven to 425. 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. Continue with next steps.
  2. In a mixing bowl, combine seasoned chia seed binder with water (see note). Set aside at least 5 minutes.
  3. On one half of a foil-lined baking sheet, toss carrots with olive oil, HALF of the cumin, salt & pepper. Place chicken on the other side of the baking sheet, and season with remaining cumin, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, and roast another 5-10 minutes or until chicken is cooked through.
  4. Add cooked quinoa and cauliflower rice to the bowl with the chia seed binder. Mix thoroughly to combine, season generously with salt & pepper, and use your hands to form patties (about 2 per person).
  5. Heat enough oil to coat the bottom of the nonstick skillet over med-high heat. When oil is hot, place patties into the skillet in one layer (work in batches if necessary). Cook, turning once, 2-4 minutes per side, or until crispy on the exterior and heated through. If needed, add more oil to the pan, or reduce heat if they are browning too fast.
  6. Pour lemon 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 arugula. Toss gently and season with salt & pepper to taste.
  7. Divide arugula between plates, top with roasted carrots and sliced chicken. Enjoy quinoa patties and herbed-lemon yogurt on the side.

Notes: When mixing water with chia seed binder use: 3 tbsp for 2 portions, 6 tbsp for 4 portions, ¾ cup for 6 portions.

crispy cauliflower & quinoa patties / cumin roasted carrots / arugula salad

crispy cauliflower & quinoa patties / cumin roasted carrots / arugula salad

Contents of your meal kit:

quinoa
seasoned chia seed binder
carrots
cumin
cauliflower rice
lemon vinaigrette base
arugula
herbed-lemon yogurt

Cookware Needed: saucepan, mixing bowl, foil-lined baking sheet, large nonstick skillet, salad bowl

Finishing steps:

  1. Preheat oven to 425.
  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. Continue with next steps while quinoa is cooking.
  3. In a mixing bowl, combine seasoned chia seed binder with water (see note). Set aside at least 5 minutes.
  4. On a foil-lined baking sheet, toss carrots with olive oil, cumin, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, and roast another 5-10 minutes.
  5. Add cooked quinoa and cauliflower rice to the bowl with the chia seed binder. Mix thoroughly to combine, season generously with salt & pepper, and use your hands to form patties (about 2 per person).
  6. Heat enough oil to coat the bottom of a nonstick skillet over med-high heat. When oil is hot, place patties into the skillet in one layer (work in batches if necessary). Cook, turning once, 2-4 minutes per side, or until crispy on the exterior and heated through. If needed, add more oil to the pan, or reduce heat if they are browning too quickly.
  7. Pour lemon 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 arugula. Toss gently and season with salt & pepper to taste.
  8. Finish quinoa patties with a dollop of herbed-lemon yogurt. Enjoy roasted carrots and salad on the side.

Notes: When mixing water with chia seed binder use: 3 tbsp for 2 portions, 6 tbsp for 4 portions, ¾ cup for 6 portions.

tilapia with parsley pesto / zucchini with sun-dried tomato / herb salad

tilapia with parsley pesto / zucchini with sun-dried tomato / herb salad

Contents of your meal kit:

tilapia
zucchini
sun-dried tomatoes in oil
lemon
mustard vinaigrette base
garden herb salad mix
parsley pesto

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

Finishing steps:

  1. Preheat oven to 425.
  2. Cut zucchini in half lengthwise then crosswise into ½-inch slices. Place on a foil-lined baking sheet. Toss with sun-dried tomatoes and their oil. Season with salt & pepper. Once oven has heated, roast for 5 minutes, then toss, and roast another 5 minutes.
  3. After you toss the zucchini, season both sides of fish with salt & pepper. Heat a small amount of oil in a nonstick skillet over medium heat. When oil is hot, add fish and cook 3-5 minutes or until golden brown. Gently turn fish with a spatula, place lid on the skillet, and cook another 3-5 minutes depending on thickness. Test fish for doneness, then squeeze lemon over fish and into the skillet. 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 tilapia between plates, drizzle with any lemon juice that remains in the pan and finish with a small dollop of the parsley pesto. Serve roasted zucchini and the herb salad on the side.

tangerine chicken / brown rice / salad with miso dressing

tangerine chicken / brown rice / salad with miso dressing

Contents of your meal kit:

chicken
salanova lettuce
satsuma tangerines
ginger-scallion sauce
brown rice
miso-honey vinaigrette base
edamame

Cookware needed: medium or large nonstick skillet, microwave-safe bowl, salad bowl

Finishing steps:

  1. Rinse the whole head of salanova lettuce, shake off excess water, and turn upside down on a towel to dry. Peel tangerine and separate into segments. Cut each segment in half. Remove seeds if needed, they should be nearly seedless. Set aside.
  2. 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. Remove from skillet, and tent with foil to keep warm.
  3. Add tangerine segments to hot skillet and sauté over medium heat, stirring occasionally. Once tangerines have lost their shape, add ginger-scallion sauce and an equal amount of water. Simmer until slightly syrupy, remove from heat.
  4. Meanwhile, transfer brown rice to a microwave-safe bowl and heat in 30-second intervals until hot.
  5. Pour miso-honey 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. Cut off the stem/root end of the salanova and then add the greens to your salad bowl along with edamame, toss to combine and season with salt & pepper to taste.
  6. Thinly slice chicken. Divide brown rice between plates, top with chicken, and pour orange sauce over the top. Enjoy salad on the side.

chorizo-spiced beef & lentil tacos / arugula & radish salad / corn tortillas

chorizo-spiced beef & lentil tacos / arugula & radish salad / corn tortillas

Contents of your meal kit:

ground beef
french green lentils
radish
diced onion
citrus vinaigrette base
arugula
pickled onion
feta
chorizo spice blend
tortillas

Cookware needed: medium or large saucepan (with lid), medium or large nonstick skillet

Finishing steps:

  1. Place lentils in a saucepan and cover with water by about 1-inch. Bring to a boil over high heat. Cover, reduce heat as needed and simmer about 20 minutes or until lentils are tender.
  2. Meanwhile, thinly slice radish.
  3. Once lentils are tender, drain any excess water.
  4. Heat a small amount of oil in a skillet over med-high heat. When oil is hot, add the ground beef and onion. Cook until meat is no longer pink and onion is tender. Use a spoon to break up the meat as it is cooking.
  5. 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 arugula, sliced radish, pickled onion and feta. Toss gently and season with salt & pepper to taste.
  6. Add chorizo spice blend and lentils to the skillet. Stir to coat everything with spices and continue to cook 1-2 minutes or until spices are fragrant. Season to taste with salt and remove from heat.
  7. Just before serving, heat tortillas. If you have a gas stove, you can place tortillas directly over the burner and turn with tongs. Don’t step away…they char quickly. Alternatively, warm in a dry skillet, or in the microwave.
  8. Fill tortillas with chorizo-spiced beef & lentils. Top tacos with some of the arugula salad and enjoy any remaining salad on the side.

 

chorizo-spiced lentil tacos / arugula & radish salad / corn tortillas

chorizo-spiced lentil tacos / arugula & radish salad / corn tortillas

Contents of your meal kit:

french green lentils
radish
diced onion
citrus vinaigrette base
arugula
pickled onion
feta
chorizo spice blend
tortillas

Cookware needed: medium or large saucepan (with lid), medium or large nonstick skillet

Finishing steps:

  1. Place lentils in a saucepan and cover with water by about 1 or 2 inches. Bring to a boil over high heat. Cover, reduce heat as needed and simmer about 20 minutes or until lentils are tender.
  2. Meanwhile, thinly slice radish.
  3. Once lentils are tender, drain any excess water.
  4. Heat a small amount of oil in a skillet over med-high heat. When oil is hot, add onion and sauté until onion becomes soft and lightly golden, about 2-3 minutes.
  5. 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 arugula, sliced radish, pickled onion and feta. Toss gently and season with salt & pepper to taste.
  6. Add chorizo spice blend and lentils to the skillet. Stir to coat lentils with spices and continue to cook 1-2 minutes or until spices are fragrant. Season to taste with salt and remove from heat.
  7. Just before serving, heat tortillas. If you have a gas stove, you can place tortillas directly over the burner and turn with tongs. Don’t step away…they char quickly. Alternatively, warm in a dry skillet, or in the microwave.
  8. Fill tortillas with chorizo-spiced lentils. Top tacos with some of the arugula salad and enjoy any remaining salad on the side.

 

 

trout papillote with citrus & fennel / green bean & cauliflower sauté

trout papillote with citrus & fennel / green bean & cauliflower sauté

Contents of your meal kit:

trout
parchment
satsuma orange
fennel
green beans
cauliflower
olive vinaigrette base

Cookware needed: baking sheet, medium or large skillet with lid, small bowl

Finishing steps:

  1. Preheat oven to 375.   Thinly slice the orange and fennel.
  2. Get ready to prepare the packets by folding each piece of parchment in half to make a crease. Open each sheet of paper and lay them out with other ingredients, creating a “workstation” for yourself.
  3. Evenly divide ingredients, layering on one side of the crease in each parchment sheet in the following order: sliced fennel, topped with a drizzle of olive oil and a sprinkle of salt & pepper; trout topped with another sprinkle of salt & pepper; and finally, slices of orange to finish.
  4. Fold other half of parchment over ingredients. Starting at one end of the fold, make overlapping creases around the open edge, crimping parchment to seal in steam (see notes). Place on baking sheet, bake for 18 minutes.
  5. Meanwhile, trim stem end of green beans if needed. Heat a small amount of oil in a skillet over med-high heat.   Add cauliflower and sauté 2 minutes. Add green beans and 2-3 tablespoons of water. Cover and steam 3-4 minutes. Remove lid and continue to sauté until water has evaporated, and vegetables are crisp tender, lower heat if needed. Season with salt & pepper.
  6. In a small bowl, combine olive vinaigrette base with an equal amount of olive oil. Whisk to combine.
  7. Open one of the trout packets to check for doneness (careful not to let the steam burn your hand). To serve, simply transfer to plate, cut a slit in the top with scissors, and let your family rip them open and dig in. Serve green bean & cauliflower sauté on the side, finishing the veggies with a drizzle of the olive vinaigrette.

Notes: Click here for step-by-step photos. If you struggle with folding the packets, feel free to grab your stapler. (No one will ever know.)

flank steak with cherry compote / brussels sprouts with pistachio / salad

flank steak with cherry compote / brussels sprouts with pistachio / salad

Contents of your meal kit:

flank steak
brussels sprouts
pistachios
cherry compote
balsamic vinaigrette base
saladini greens

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

Finishing steps:

  1. Preheat oven to 425.
  2. Slice brussels sprouts in half. Rinse well, and set on a towel to dry.
  3. On baking sheet, toss brussels sprouts with olive oil, salt & pepper. Roast 8 minutes, then toss with a spatula and sprinkle pistachios over the top. Return to oven for another 8-10 minutes, or until brussels sprouts are tender and crispy at edges. Continue with next steps after you’ve tossed the brussels sprouts.
  4. Heat a skillet over high heat. Season both sides of steak with salt & pepper and rub with olive oil. When skillet is hot, add steak and cook 3-5 minutes per side for medium-rare.   You should see a nice crust on both sides. Transfer to cutting board, tent with foil, and rest up to 10 minutes.
  5. Transfer cherry compote to a microwave-safe bowl and heat in 10-second intervals until warm.
  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, you can remove some at this point before adding the greens. Toss gently and season with salt & pepper to taste.
  7. After steak has rested, slice across the grain to ensure a tender bite, and serve with warm cherry compote. Enjoy brussels sprouts and salad on the side.