Category Archives: Meal-Kit Recipes

steak with coffee butter / sautéed radish / roasted broccoli

Contents of your meal kit:

flank steak
broccoli
coriander & cumin mix
radish
radish greens
coffee butter

Cookware needed: foil-lined baking sheet, medium or large skillet

Finishing steps:

Preheat oven to 425. On a foil-lined baking sheet, toss broccoli with olive oil, coriander & cumin mix, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, and roast another 5-10 minutes.
Cut radishes into quarters. Set aside.
Meanwhile, 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.
While steak is resting, wipe skillet with a paper towel, or grab a second skillet if desired. Heat a small amount of oil over med-high heat. When oil is hot, add quartered radishes and season with salt & pepper. Cook, stirring occasionally, 2-3 minutes. Add radish greens, continue cooking until greens have wilted. Remove from heat.
Slice steak across the grain, top with a pat of coffee butter. Serve roasted broccoli and sautéed radishes on the side.

Note: There’s a lot of fancy food science behind the reason you should let a piece of meat rest. The most important thing is the result — when you cut into a steak after resting, the juices stay inside, rather than spilling out all over your cutting board. So if you like juicy steak, be patient…give it a rest!

shrimp arrabbiata / garlic crostini / salad with shaved fennel & tuscan vinaigrette

Contents of your meal kit:

shrimp
arrabbiata base
chili flakes
canned tomatoes
mini baguette
garlic
fennel
tuscan vinaigrette base
mixed greens

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

Finishing steps:

If shrimp are still frozen, place in colander under cold running water. Set aside to drain.
Meanwhile, heat a small amount of oil in a saucepan over medium heat. Add arrabbiata base and sauté gently until vegetables soften. Add a big pinch of chili flakes to taste and sauté another minute.
Open canned tomatoes and add to saucepan. When simmering, turn heat to low, cover, and simmer 5-10 minutes.
While sauce simmers, slice baguette in ½-inch diagonal slices. Drizzle or brush with oil, then toast in a dry skillet over medium heat, turning occasionally. When golden, remove from skillet and rub with garlic.
Thinly slice fennel. 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 fennel. Toss gently and season with salt & pepper to taste.
Taste arrabbiata sauce, and add additional chili flakes and salt & pepper if desired. Add shrimp to sauce, cover, and simmer 3-5 minutes, or until shrimp are cooked through.
Serve crostini alongside shrimp arrabbiata, and enjoy the salad on the side. We like to eat the shrimp on our crostini, and use them to soak up any leftover bits of sauce.

beef & white bean chili with winter vegetables / simple salad

Contents of your meal kit:

ground beef (or ground turkey)
leek, carrot & parsnip mix
chili base
white beans
cilantro
citrus vinaigrette
arugula
pepitas
sharp cheese blend

Cookware needed: large saucepan or stockpot, salad bowl

Finishing steps:

Measure water (see note).
Heat a small amount of oil in saucepan over med-high heat. Add leek, carrot & parsnip mix and season with salt & pepper. Cook, stirring frequently until leeks are softened and vegetables begin to brown, about 4-5 minutes.
Next, add ground beef (or turkey) and use a spoon or spatula to break up the meat as it cooks. When meat is no longer pink, add chili base and stir until fragrant, about 30-60 seconds. Then quickly add the water you measured previously.
Stir in beans and their liquid and bring to a boil. Reduce heat and simmer about 10-15 minutes. Continue with next steps while chili simmers.
Roughly chop cilantro.
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. Top with toasted pepitas.
Season chili with salt & pepper to taste. Divide between bowls and garnish with cheese & cilantro. Enjoy the salad on the side.

Notes: When recipe calls for water add: 1½ cups for 2 portions, 3 cups for 4 portions, and 4½ cups for 6 portion.

white bean chili with winter vegetables / simple salad

Contents of your meal kit:

leek, carrot & parsnip mix
chili base
white beans
cilantro
citrus vinaigrette
arugula
pepitas
sharp cheese blend

Cookware needed: large saucepan or stockpot, salad bowl

Finishing steps:

Measure water (see note).
Heat a small amount of oil in saucepan over med-high heat. Add leek, carrot & parsnip mix and season with salt & pepper. Cook, stirring frequently until leeks are softened and vegetables begin to brown, about 4-5 minutes.
Add chili base and stir until fragrant, about 30-60 seconds. Then quickly add the water you measured previously.
Stir in beans and their liquid and bring to a boil. Reduce heat and simmer about 10-15 minutes.
Roughly chop cilantro.
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. Top with toasted pepitas.
Season chili with salt & pepper to taste. Divide between bowls and garnish with cheese & cilantro. Enjoy the salad on the side.

Notes: When recipe calls for water add: 1½ cups for 2 portions, 3 cups for 4 portions, and 4½ cups for 6 portion.

roasted salmon / potato & white bean mash topped with sautéed greens

Contents of your meal kit:

salmon
rainbow chard
white beans
garlic
potatoes
red pepper flakes
white balsamic vinegar
dry stock base

Cookware needed: medium or large saucepan with lid, baking sheet, nonstick skillet

Finishing steps:

Preheat oven to 425. Wash rainbow chard, and set aside on a towel to dry.
Rinse and drain white beans. Finely chop garlic. Set everything aside.
Cut potatoes into bite-sized chunks and place in a saucepan. Add water to cover potatoes and place a lid on the saucepan. Bring to a boil over high heat, then cook 7-10 minutes, or until fork tender, reducing heat as necessary. Continue with next steps while potatoes cook.
Rub salmon with a small amount of oil and season with salt & pepper. Place on baking sheet and roast 10-15 minutes or until done to your liking.
Meanwhile, remove leaves from the chard stems — do not discard the stems. Slice leaves into ½-inch ribbons and stems into ¼-inch slices. Heat a small amount of oil in a skillet over med-high heat. Once hot, sauté stems for 3-5 minutes or until tender. Add garlic, chard leaves, a pinch of red pepper flakes, and salt & pepper to taste. Sauté 1-2 minutes, or until just wilted. Stir in a splash of white balsamic, and remove from heat.
When potatoes are done, add beans to the boiling water and cook 30 seconds or so, just to warm them through. Drain potatoes and beans and return to saucepan. Add a big drizzle of olive oil, then mash with a potato masher or fork. Combine stock base with hot tap water (see note). Add some of the stock until mash reaches the desired consistency. Season to taste with salt & pepper. Cover to keep warm.
Divide potato & white bean mash between plates, top with sautéed greens. Serve alongside roasted salmon.

Notes: When combining stock base with water, use: ¼ cup for 2 portions, ½ cup for 4 portions, ¾ cup for 6 portions.

braised asian chicken meatballs / snowpeas & mushrooms / soba noodles

Contents of your meal kit:

ground chicken
snowpeas
mushrooms
buckwheat soba noodles
meatball seasoning
red bell pepper
ginger sauce starter
sesame seeds

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

Finishing steps:

Trim ends of snowpeas and slice into thin strips. Rinse mushrooms, pat dry with paper towels, and then slice.
Fill saucepan with water, cover and bring to a boil. When boiling, add soba noodles and cook for 4 min. Drain and rinse with cold water to stop the cooking process.
In a mixing bowl, combine ground chicken, meatball seasoning, salt & pepper. 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.
Heat a small amount of oil in a skillet over med-high heat. When oil is hot, add mushrooms and red bell pepper. Cook, stirring occasionally, until peppers are tender. Transfer vegetables to a cutting board or dish.
In the same skillet add more oil if necessary. Add the meatballs in a single layer (work in batches if necessary) and cook 5-6 minutes, turning occasionally to brown on all sides. Add ginger sauce starter and an equal amount of water to the hot skillet moving the meatballs around in the sauce to coat them. Cover, and let them cook for an additional 4-5 minutes, periodically moving them around the skillet.
Transfer meatballs to a cutting board or dish, leaving the sauce in the skillet. Add soba noodles, sautéed vegetables, and snow peas to the skillet. Toss everything to coat with sauce and reheat.
Divide noodle and vegetable mixture between bowls. Top with meatballs and sesame seeds.

Notes: This recipe is a great one for using up any leftover vegetables you have in the fridge. Go ahead, get creative!

chicken / seasonal frittata (sunchoke + spinach) / salad with kumquat vinaigrette

Contents of your meal kit:

chicken
salanova lettuce
sunchokes
organic eggs
gruyere
spinach
kumquat vinaigrette base
asian pear

Cookware needed: mixing bowl, oven-safe nonstick skillet (see note), salad bowl

Finishing steps:

Heat a small amount of oil in an oven-safe nonstick skillet over medium heat. Season both sides of chicken with salt & pepper. Cook about 5 minutes per side. Continue with next steps while chicken is cooking.
Rinse the head of salanova lettuce, shake off excess water, and turn upside down on a towel to dry.
Preheat your oven’s broiler. Thinly slice sunchokes, and set aside.
Crack eggs into a bowl and season generously with salt & pepper. Whisk together. Add gruyere and stir.
When chicken is cooked through, transfer to a cutting board. Add a little more oil to skillet if needed, and increase heat med-high. Add sliced sunchokes and season with salt & pepper. Cook, stirring occasionally, until golden and tender, about 5 minutes. Add spinach to the skillet and stir until just wilted.
Pour egg mixture into skillet, stir once to combine, then immediately transfer to oven. Cook under broiler until puffed in center and lightly brown, 1-3 minutes. Insert a knife into the center to test for doneness. If frittata is browning quickly, but not cooked through, cover with foil and return to the broiler to continue cooking.
When done, slide onto a plate, or let cool slightly to slice and serve directly from skillet.
Pour vinaigrette base into the bottom of a salad bowl, add an equal amount of olive oil and whisk or mix with a fork to combine. Thinly slice asian pear and add to the bowl. Cut off the stem/root end of the salanova and then transfer the greens to your salad bowl, toss to combine and season with salt & pepper to taste. Serve the salad topped with sliced chicken alongside the frittata.

Note: Use a small skillet for 2 portions, medium for 4/6 portions. 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 about putting yours in the oven? Check the website for an alternative option.

seasonal frittata (sunchoke + spinach) / salad with kumquat vinaigrette

Contents of your meal kit:

organic eggs
salanova lettuce
sunchokes
gruyere
spinach
kumquat vinaigrette base
asian pear

Cookware needed: mixing bowl, oven-safe nonstick skillet (see note), salad bowl

Finishing steps:

Rinse the head of salanova lettuce, shake off excess water, and turn upside down on a towel to dry.
Preheat your oven’s broiler. Thinly slice sunchokes. Set aside.
Crack eggs into a bowl and season generously with salt & pepper. Whisk together. Add gruyere and stir.
Heat a small amount of oil in an oven-safe nonstick skillet over med-high heat. When oil is hot, add sliced sunchokes and season with salt & pepper. Cook, stirring occasionally, until golden and tender, about 5 minutes. Add spinach to the skillet and stir until just wilted.
Pour egg mixture into skillet, stir once to combine, then immediately transfer to oven. Cook under broiler until puffed in center and lightly brown, 1-3 minutes. Insert a knife into the center to test for doneness. If frittata is browning quickly, but not cooked through, cover with foil and return to the broiler to continue cooking.
When done, slide onto a plate, or let cool slightly to slice and serve directly from skillet.
Pour vinaigrette base into the bottom of a salad bowl, add an equal amount of olive oil and whisk or mix with a fork to combine. Thinly slice asian pear and add to the bowl. Cut off the stem/root end of the salanova and then transfer the greens to your salad bowl, toss to combine and season with salt & pepper to taste. Serve the salad alongside the frittata.

seared pork / lemon-caper braised brussels sprouts / rosemary smashed sweet potato

Contents of your meal kit:

pork loin
sweet potato
garlic
rosemary
shaved brussels sprouts
lemon-caper sauce

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

Finishing steps:

Cut sweet potato into bite-sized chunks and place in saucepan along with the garlic. Add enough water to cover the potatoes and place lid on the saucepan. Bring to a boil over high heat. Once boiling, cook for 7-10 minutes, or until fork tender, reducing heat as necessary. When done, drain sweet potatoes and return to saucepan.
Remove rosemary leaves from their stems by holding the sprig upright with one hand, and using other hand to pull down against the direction the leaves are growing. Leaves will pull off as you slide your fingers down. Coarsely chop and add to the saucepan with sweet potatoes. Roughly smash with a potato masher or a fork and season with salt & pepper. If they seem dry, add a drizzle of olive oil or a pat of butter. Cover and keep warm.
Heat a small amount of oil in a nonstick skillet over med-high heat. Season both sides of pork with salt & pepper. When oil is hot, add pork and cook 1-2 minutes to brown each side. Transfer to a plate and cover to keep warm.
Keep skillet over med-high heat, and add a bit more oil if needed. Toss the shaved brussels sprouts into the skillet, and cook 2-3 minutes or until edges are caramelized. Add lemon-caper sauce and water (see note). Cover and simmer 2-3 minutes.
Add the pork back to the skillet with the brussels sprouts and simmer 2-3 minutes uncovered, to reduce sauce, and finish cooking the pork.
Divide brussels sprouts between plates. Slice pork and place on top of the brussels sprouts. Finish by drizzling with any lemon-caper sauce remaining in the skillet. Enjoy sweet potatoes on the side.

Notes: When recipe calls for water, add ½ cup for 2 portion, 1 cup for 4 portion, 1 ½ cup for 6 portion.

tilapia with a pomegranate-persimmon salsa / green beans with sage butter

Contents of your meal kit:

tilapia
fuyu persimmon
shallot
pomegranate seeds
chopped parsley
lemon
green beans
sage butter

Cookware needed: small mixing bowl, 2 medium or large skillets with lids (at least one nonstick)

Finishing steps:

Dice persimmon into ¼-inch pieces. Finely mince shallot. Combine in a mixing bowl along with pomegranate seeds, parsley, a squeeze of lemon juice and a drizzle of olive oil. Set aside.
Season both sides of fish with salt & pepper. Heat a small amount of oil in a nonstick skillet over medium heat. Once hot, add tilapia and cook 3-5 minutes or until golden brown. Flip, cover and cook another 3-5 minutes or until cooked through. Continue with next steps after flipping the fish.
Place green beans in the bottom of a second skillet along with 2-3 tablespoons of water. Cover, turn heat to high, and steam green beans about 3 minutes or until tender. Remove lid, and when water has mostly evaporated, turn off the burner. Stir in the sage butter, and season with salt & pepper. If the fish isn’t ready yet, cover green beans to keep warm.
Once tilapia is cooked through, divide between plates and top each serving with a big spoonful of pomegranate-persimmon salsa. Enjoy green beans on the side.