Category Archives: Meal-Kit Recipes

kung pao chicken & chickpeas / scallion quinoa

Contents of your meal kit:

chicken
chickpeas
kung pao sauce
quinoa
scallion
bell pepper mix
onion
chili flakes (optional)

Cookware needed: mixing bowl, small or medium saucepan, medium or large skille

Finishing steps:

Rinse and drain chickpeas. Place in a mixing bowl along with the kung pao sauce. Stir to coat the chickpeas, and set aside to marinate, stirring the mixture from time to time.
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.
Meanwhile, thinly slice scallion. Dice bell pepper into ½-inch pieces. Cut chicken into 1-inch pieces and season with salt & pepper.
When quinoa is done remove from heat, keep covered, and let sit at least 5 minutes before adding the sliced scallion and fluffing with a fork. Keep covered while you cook the chickpeas.
Heat a small amount of oil in a skillet over med-high heat. When oil is hot, cook chicken to brown the exterior, about 3-4 minutes. Add onion and diced bell pepper. (If you like extra heat, add a big pinch of red pepper flakes.) Cook stirring occasionally until onion is tender and beginning to brown at edges, and the chicken is cooked through. Reduce heat to medium and add chickpeas along with the kung pao sauce, scraping the bowl to get all of the sauce into the skillet. Add water (see notes). Continue to cook, stirring occasionally until chickpeas are warmed through. Taste and season with salt if needed.
Divide quinoa between serving bowls and top with kung pao. Finish with a sprinkle of peanuts. Enjoy!

Notes: When adding water to the skillet with the kung pao chickpeas, use the following amounts: ¼ for 2 portions, ½ cup for 4 portions, ¾ cup for 6 portions.

kung pao chickpeas / scallion quinoa

Contents of your meal kit:

chickpeas
kung pao sauce
quinoa
scallion
bell pepper mix
onion
chili flakes (optional)
peanuts

Cookware needed: mixing bowl, small or medium saucepan, medium or large skillet

Finishing steps:

Rinse and drain chickpeas. Place in a mixing bowl along with the kung pao sauce. Stir to coat the chickpeas, and set aside to marinate, stirring the mixture from time to time.
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.
Meanwhile, thinly slice scallion. Dice bell pepper into ½-inch pieces. Set both aside.
When quinoa is done remove from heat, keep covered, and let sit at least 5 minutes before adding the sliced scallion and fluffing with a fork. Keep covered while you cook the chickpeas.
Heat a small amount of oil in a skillet over med-high heat. When oil is hot, add onion and diced bell pepper. (If you’d like the dish to be extra spicy, add a big pinch of red pepper flakes at this point.) Cook stirring occasionally until onion is tender and beginning to brown at edges. Reduce heat to medium and add chickpeas to the skillet along with kung pao sauce, taking care to scrape all the sauce out of the bowl. Add water (see notes). Continue to cook, stirring occasionally until chickpeas are heated through. Taste and season with salt if needed.
Divide quinoa between serving bowls and top with kung pao chickpeas. Finish with a sprinkle of peanuts. Enjoy!

Notes: When adding water to the skillet with the kung pao chickpeas, use the following amounts: ¼ for 2 portions, ½ cup for 4 portions, ¾ cup for 6 portions.

spicy tilapia / korean-style green beans with pancetta / brown rice

Contents of your meal kit:

tilapia
cremini mushrooms
green beans
pancetta
scallion
spicy korean sauce
brown rice

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

Finishing steps:

Preheat oven to 425.
Using a damp paper towel, wipe mushrooms of any dirt. Thinly slice and set aside.
Trim stem end of green beans if needed. On a foil-lined baking sheet, toss green beans, sliced mushrooms, and pancetta with olive oil and a little black pepper. Place in the preheated oven, and set a timer for 10 minutes.
Meanwhile, thinly slice scallion.
When the 10-minute timer is up, begin the fish. Season both sides of tilapia 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, sprinkle with sliced scallion and drizzle spicy korean sauce over the top of the fish. Cover with a lid and cook another 3-5 minutes depending on thickness. Test fish for doneness, then remove from heat.
While fish cooks, transfer brown rice to a microwave-safe bowl and heat in 30-second intervals until hot. Check the green beans, and remove from the oven when the beans are tender and the mushrooms are golden brown.
When everything is ready, divide korean-style green beans and brown rice between plates. Top with spicy tilapia, and enjoy!

pan-seared chicken / roasted delicata squash / salad with cinnamon vinaigrette

Contents of your meal kit

chicken
salanova lettuce
fennel
delicata squash
house-made poultry seasoning
cinnamon vinaigrette base
grapes
white wine sauce starter

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

Finishing steps:

Preheat oven to 400. Rinse the whole head of salanova lettuce, shake off excess water, and turn upside down on a towel to dry. Thinly slice fennel, set aside.
Trim the stem ends off the squash and cut in half 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.)
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 or until golden and tender.
Meanwhile, season both sides of chicken with salt & poultry seasoning. Heat a small amount of oil in a nonstick skillet over medium heat. Cook chicken about 5 minutes per side, or until cooked through.
While chicken is cooking, 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. Slice grapes in half and add to bowl along with fennel. Cut off the stem/root end of the salanova and then add the greens to your salad bowl, toss to combine and season with salt & pepper to taste.
When chicken is done, transfer to a cutting board. Add white wine sauce starter and a few tablespoons of water to the 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 the very end.)
Slice the chicken, divide between plates and spoon some of the pan sauce over each portion. Enjoy the roasted squash and salad on the side.

beef shakshouka / massaged kale salad

Contents of your meal kit:

ground beef
onion & bell pepper mix
garlic
spice mix
canned tomatoes
chili flakes
baby kale
lemon dressing base
almonds
pecorino
organic eggs

Cookware Needed: medium or large nonstick skillet with lid, salad bowl

Finishing steps:

Heat a small amount of oil in a nonstick skillet (medium for 2 people, large for 4-6 people) over med-high heat. When oil is hot, add the ground beef and use a spoon to break up the meat as it is cooking. When beef is no longer pink add the onion & bell pepper mix. Cook 3-5 minutes, stirring occasionally or until vegetables are tender and golden around the edges. Meanwhile chop garlic, and set aside.
When onion & bell peppers are tender, add spice mix to the skillet and cook for another minute. Next, add tomatoes, chopped garlic, and chili flakes (to taste). Reduce heat to medium, cover, and simmer 10 minutes.
While shakshouka sauce is cooking, place kale in a large bowl, and add lemon dressing base. Drizzle in a good amount of olive oil, and add a generous sprinkle of salt. Give the kale a gently massage…literally! Knead the kale with your hands, until it becomes soft. (The volume will also drastically decrease.) Top with almonds and pecorino.
Once sauce has simmered 10 minutes, taste for seasoning and add salt if desired. Begin to crack eggs into pan. You can make a shallow nest for each egg in the sauce…just be sure the egg isn’t touching the bottom of the pan. Cover, and leave to cook over medium heat until desired doneness – about 3 minutes for soft runny yolks or 5 minutes for well done.
When serving be careful to scoop all the way under the egg. Enjoy the kale salad on the side.

Notes: “Shakshouka” is a popular Israeli dish that can be enjoyed for breakfast, lunch, or dinner. Similar dishes can be found all over the globe – huevos rancheros in Mexico, pisto manchego in Spain, and ratatouille in France.

shakshouka / massaged kale salad

Contents of your meal kit:

onion & bell pepper mix
garlic
spice mix
canned tomatoes
chili flakes
baby kale
lemon dressing base
almonds
pecorino
organic eggs

Cookware Needed: medium or large nonstick skillet with lid, salad bowl

Finishing steps:

Heat a small amount of oil in a nonstick skillet (medium for 2 people, large for 4-6 people) over med-high heat. When oil is hot, add the onion & bell pepper mix. Cook 3-5 minutes, stirring occasionally or until vegetables are tender and golden around the edges. Meanwhile chop garlic, and set aside.
When onion & bell peppers are tender, add spice mix to the skillet and cook for another minute. Next, add tomatoes, chopped garlic, and chili flakes (to taste). Reduce heat to medium, cover, and simmer 10 minutes.
While shakshouka sauce is cooking, place kale in a large bowl, and add lemon dressing base. Drizzle in a good amount of olive oil, and add a generous sprinkle of salt. Give the kale a gently massage…literally! Knead the kale with your hands, until it becomes soft. (The volume will also drastically decrease.) Top with almonds and pecorino.
Once sauce has simmered 10 minutes, taste for seasoning and add salt if desired. Begin to crack eggs into pan. You can make a shallow nest for each egg in the sauce…just be sure the egg isn’t touching the bottom of the pan. Cover, and leave to cook over medium heat until desired doneness – about 3 minutes for soft runny yolks or 5 minutes for well done.
When serving be careful to scoop all the way under the egg. Enjoy the kale salad on the side.

pork chops & apple butter / rustic mashed potatoes / salad with lemon vinaigrette

Contents of your meal kit:

pork chops
potatoes
chive butter
lemon vinaigrette base
salad mix
apple butter

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

Finishing steps:

Cut potatoes into bite-sized chunks and place in a saucepan. Cover with water and lid, and bring to a boil over high heat. Once boiling, cook for 7-10 minutes, or until fork tender, reducing heat as necessary. Drain potatoes and return to saucepan. Smash with a potato masher or the back of a fork. Stir in chive butter, season with salt and pepper to taste, cover to keep warm. (If potatoes are dry for your taste, stir in a drizzle of olive oil.)
Once potatoes are done, heat a small amount of oil in a skillet over med-high heat. Season both sides of pork with salt & pepper. When skillet is hot, add pork and cook 2-3 minutes per side. Transfer to cutting board, tent with foil, and let rest.
While pork is resting, 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 greens. Toss gently and season with salt & pepper to taste.
Once pork chop has rested a few minutes, slice and serve topped with a dollop of apple butter. Enjoy rustic mashed potatoes and salad on the side.

cardamom salmon / citrus salsa / steamed broccoli & cauliflower

Contents of your meal kit:

salmon
blood orange & satsuma tangerine
parsley
minced onion
cardamom
broccoli & cauliflower mix

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

Finishing steps:

Preheat oven to 425.
Peel the satsuma tangerine by hand. To peel the blood orange, first slice the stem and bottom ends off. Next, turn the fruit so one flat end rests on the cutting board. Finally, work your knife from top to bottom, curving around the fruit, to carefully cut away the peel.
Slice the peeled citrus, discard any large seeds, chop the slices into bite-sized pieces, and place in a bowl.
Chop parsley and add to bowl with citrus. Add minced onion, a drizzle of olive oil, and a little salt & pepper. Stir to combine and set aside.
Rub salmon with a small amount of olive oil, and season with cardamom, salt & pepper. Place on a foil-lined baking sheet and roast for 10-15 minutes, or until the salmon is done to your liking.
When 5 minutes remain on the salmon, place broccoli & cauliflower in the bottom of a skillet along with 3-4 tablespoons of water. Cover, turn heat to high, and steam 3-5 minutes or until tender crisp (if the water evaporates before the vegetables are cooked to your liking, add a bit more water and continue to steam). When finished, remove lid, allow any remaining water to evaporate, then remove from heat and season with salt & pepper to taste. Keep warm.
Serve salmon topped with a spoonful of citrus salsa and enjoy steamed vegetables on the side.

Note: The pulp, membranes, and peel of citrus contain super-healthy flavonoids – shown to inhibit cancer cell growth, strengthen capillaries and act as an anti-inflammatory. This is one of the many reasons why eating the whole fruit is so much better than drinking the juice alone.

smoked chicken sausage hoppin’ john / sweet & sour rainbow chard

Contents of your meal kit:

smoked chicken sausage
rainbow chard
black eyed peas
garlic
holy trinity (onion, pepper, celery)
cajun spice mix
brown rice
sweet & sour vinegar mix

Cookware needed: medium or large nonstick skillet with lid, large skillet

Finishing steps:

There are a few things that need to be quickly prepped before you get started:
- Wash rainbow chard and give it a quick shake to dry. Remove leaves from the chard stems—do not discard the stems. Slice leaves into ½-inch ribbons and stems into ¼-inch slices.
- Rinse and drain the black-eyed peas.
- Slice garlic as thinly as possible.
- Slice smoked chicken sausage. (Sausage has been fully cooked.)
Heat a small amount of oil in a nonstick skillet over med-high heat. When oil is hot, add the holy trinity mix and cook 2-3 minutes. Add sliced sausage and continue to cook, stirring occasionally, until sausage is lightly browned.
Add spice mix to the skillet and stir to coat vegetables. Stir in the black-eyed peas, brown rice and sliced sausage. Reduce heat to low, and cook until heated through, stirring occasionally. If the mixture seams dry, add 1-2 tablespoons of water. Season with salt to taste. Remove from heat, cover and keep warm.
Heat a small amount of oil in a second skillet over med-high heat. When oil is hot, add rainbow chard stems and cook 5 minutes or until softened. Add sliced garlic and rainbow chard leaves, cooking quickly until leaves begin to soften. Stir in the sweet & sour vinegar mix, cooking another 30 seconds. Season with salt & pepper to taste.
Serve the Hoppin’ John alongside the greens, or on top of them.

Note: Hoppin’ John is a traditional southern dish, often eaten on New Years day to bring good luck.

hoppin’ john / sweet & sour rainbow chard

Contents of your meal kit:

rainbow chard
black eyed peas
garlic
holy trinity (onion, pepper, celery)
cajun spice mix
brown rice
sweet & sour vinegar mix

Cookware needed: medium or large nonstick skillet with lid, large skillet

Finishing steps:

There are a few things that need to be quickly prepped before you get started:
- Wash rainbow chard and give it a quick shake to dry. Remove leaves from the chard stems—do not discard the stems. Slice leaves into ½-inch ribbons and stems into ¼-inch slices.
- Rinse and drain the black-eyed peas.
- Slice garlic as thinly as possible.
Heat a small amount of oil in a nonstick skillet over med-high heat. When oil is hot, add the holy trinity mix and cook until softened and slightly golden, about 5 minutes.
Add spice mix to the skillet and stir to coat vegetables. Stir in the black-eyed peas and brown rice. Reduce heat to low, and cook until heated through, stirring occasionally. If the mixture seams dry, add 1-2 tablespoons of water. Season with salt to taste. Remove from heat, cover and keep warm.
Heat a small amount of oil in a second skillet over med-high heat. When oil is hot, add rainbow chard stems and cook 5 minutes or until softened. Add sliced garlic and rainbow chard leaves, cooking quickly until leaves begin to soften. Stir in the sweet & sour vinegar mix, cooking another 30 seconds. Season with salt & pepper to taste.
Serve the Hoppin’ John alongside the greens, or on top of them.

Note: Hoppin’ John is a traditional southern dish, often eaten on New Years day to bring good luck.