Contents of your meal kit:

quinoa
butternut squash & carrots
chickpeas
curry powder
yogurt-cilantro sauce
lime

Cookware needed: small or medium saucepan with lid, microwave safe dish (see note), baking sheet

Finishing steps:

1. Preheat oven to 450.
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 before fluffing with a fork.
3. While quinoa is cooking, place squash and carrots in a microwave safe dish (see note), along with 2-4 tablespoons of water. Cover, and microwave for 5 minutes, or until squash and carrots are tender.
4. Meanwhile, rinse and drain chickpeas.
5. When squash and carrots are done, drain, then toss with a drizzle with olive oil, curry powder, chickpeas, and salt to taste. Tip the ingredients onto your baking sheet. Roast in preheated oven for 10 minutes, or until squash begins to caramelize and chickpeas are heated through.
6. Divide quinoa between serving plates or shallow bowls. Top with the curry-roasted squash & chickpeas. Finish each serving with a dollop of yogurt-cilantro sauce, and serve with lime wedges for squeezing over the top.

Notes: You can complete this meal without the microwave — just roast carrots and butternut squash (tossed with olive oil, salt & pepper) until tender, then add chickpeas and curry powder to the baking sheet, toss and continue roasting another 10 minutes. It will take a little longer – but simplifies cleanup!

Contents of your meal kit:

mushrooms
onion
dried sage
quinoa
delicata squash
walnuts
raisins
feta
mustard vinaigrette base
spinach

Cookware needed: saucepan with lid, baking dish, salad bowl

Finishing steps:

1. Preheat oven to 450. Using a damp paper towel, wipe mushrooms of any dirt. Then chop into small pieces.
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.
4. When quinoa has finished cooking, fluff with a fork and mix in walnuts, and raisins.
5. 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.
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.
7. Enjoy stuffed squash with salad on the side. (P.S. – The skin of the delicata squash is completely edible.)

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

Contents of your meal kit:

sweet potato
mushrooms
red bell pepper
pecans
rosemary
baby kale
white balsamic vinegar
medjool dates

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

Finishing steps:

1. Preheat oven to 425. Cut sweet potato in half lengthwise, then crosswise into 1/2-inch slices. Arrange in a single layer on a baking sheet and toss with olive oil, salt & pepper. Roast for 15 minutes, flip then roast an additional 10 minutes or until tender and golden brown. Continue with next steps while sweet potatoes are roasting.
2. Using a damp paper towel, gently wipe mushrooms of any dirt. Trim stems and cut into quarters. Thinly slice bell pepper. Set both aside.
3. Toast pecans in dry skillet over medium heat, stirring frequently to prevent burning. When pecans are fragrant and slightly toasted, remove from heat and transfer to a cutting board.
4. Once you flip the sweet potatoes, heat a small amount of oil in a skillet over medium heat. Sauté mushrooms and rosemary sprig until mushrooms begin to soften and are slightly browned, about 3-4 minutes. Discard rosemary sprig and transfer mushrooms to cutting board with pecans.
5. Return skillet to the burner over medium heat, add a little more oil if needed. Add sliced bell pepper to the skillet and season with salt & pepper. Sauté 3-4 minutes or until tender.
6. When bell pepper is tender, add baby kale to the skillet and sprinkle with salt & pepper. Sauté about 1 minute, or until wilted but still green. Drizzle with vinegar and toss to combine.
7. Divide peppers & greens between bowls, and top with sweet potatoes. Roughly chop mushrooms & pecans, and combine with dates. Spoon on top of the sweet potatoes. Enjoy!