Contents of your meal kit:

canned salmon
bok choy
dandelion greens
seasoned chia seed binder
sliced bell pepper
noodles
dan dan sauce
sliced scallion

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

Finishing steps:

1. Preheat your oven’s broiler. Fill a large saucepan or stockpot with water, cover, and bring to a boil over high heat.
2. Slice bok choy in half lengthwise, then rinse and place cut-side down on a towel to dry. Chop dandelion greens into 2-inch pieces.
3. In a mixing bowl, combine seasoned chia seed binder with water (see note). Stir well, and set aside.
4. Cut bok choy crosswise into ½-inch slices keeping the white and green parts separate. On a baking sheet toss white part of bok choy with sliced bell pepper and a small amount of oil. Season with salt & pepper and broil 2-5 minutes or until tender. Add green part of bok choy and the dandelion greens to the baking sheet. Return to broiler until greens just begin to wilt. Remove from oven and set aside.
5. Drain cans of salmon and add to bowl with chia binder. Season with salt & pepper. Use your hands to mix thoroughly, then press the mixture together forming 2-3 cakes per person. Flatten to about 1-inch thick.
6. Coat the bottom of a nonstick skillet with oil and place over med-high heat. When oil is hot, add salmon cakes to the skillet in a single layer, working in batches if necessary. Cook 2-5 minutes per side, or until golden brown.
7. When water boils, cook noodles 7-8 minutes or until “al dente.” Reserve about 1 cup of the cooking water, before draining the noodles and returning them to the pot. Add dan dan sauce, and enough of the reserved cooking water to thin the sauce – it should coat noodles and still look saucy, not dry. Add broiled veggies and toss again.
8. Divide noodles and vegetables between serving bowls. Top with spicy salmon cakes. Scatter sliced scallion over the top. Enjoy!

Notes: When mixing chia seed binder with water, use: 1/3 cup for 2 portions, 2/3 cup for 4 portions, 1 cup for 6 portions.

Contents of your meal kit:

tilapia
carrots
carrot-orange juice
thyme
caesar vinaigrette base
spinach
grated pecorino
almond gremolata

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

Finishing steps:

1. Heat a small amount of oil in a nonstick skillet over med-high heat. When oil is hot, add carrots and season with salt & pepper. Cook, stirring occasionally, 3 minutes. Add carrot-orange juice and thyme sprigs, cover, reduce heat to medium and simmer 5 minutes.
2. Meanwhile, season both sides of tilapia with salt & pepper.   Set aside.
3. When carrots are done, use a slotted spoon to transfer them to a serving bowl. Cover to keep warm.
4. Add tilapia to the pan with the carrot-orange juice. Cover and steam 2-3 minutes. Remove lid, turn heat up to high and reduce carrot-orange juice until syrupy, turning tilapia to coat with carrot-orange glaze. (If the tilapia appears to be done before the glaze has reduced, remove from the pan then continue to reduce glaze.) Pour glaze over the top of the tilapia before serving.
5. 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 pecorino cheese. Toss gently and season with salt & pepper to taste.
6. Top carrots with almond gremolata, and serve alongside the tilapia and caesar dressed spinach.

Contents of your meal kit:

swordfish
herb marinade
rainbow carrots
satsuma orange
red wine vinaigrette base
arugula
chopped almonds

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

Finishing steps:

1. Preheat oven to 425.
2. Place swordfish in a shallow dish. Season both sides with salt & pepper, and coat with herb marinate. Set aside.
3. On a foil-lined baking sheet, toss carrots with olive oil, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, and roast another 5-10 minutes.
4. Meanwhile, peel citrus and separate into segments. Set aside
5. After tossing carrots, 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 remove from heat
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 and pepper to taste. Top with orange segments and chopped almonds.
7. Divide fish between serving plates, and serve the roasted carrots and salad on the side.

Contents of your meal kit:

shrimp
quinoa
fennel
blood orange
sliced fresno chile
rainbow chard
garlic
fennel fronds

Cookware needed: foil, baking sheet, large skillet

Finishing steps:

1. Preheat oven to 400. If shrimp are still frozen, place in colander under cold running water. Set aside to drain.
2. Place quinoa in a saucepan, add enough water to come ¼-inch above the quinoa. Bring to a boil, cover and reduce heat to low.  Simmer 10-15 minutes or until water is absorbed. Remove from heat, keep covered, and rest 5 minutes before fluffing with a fork. Season with salt & pepper. Continue with next steps while quinoa is cooking.
3. Thinly slice fennel and blood orange.
4. Tear off a foil sheet large enough to create one packet for the shrimp, fennel, orange and chiles. Working on top of a baking sheet, place shrimp, fennel, blood orange, and chiles (use all of some of the chilies, depending on your heat tolerance) on the foil. Drizzle with olive oil, season with salt & pepper, and toss to combine. Fold foil over the ingredients and crimp the edges to seal completely. Place into the oven and set a timer for 15 minutes.
5. Meanwhile, thoroughly rinse rainbow chard and shake off excess water – it’s ok to leave some water clinging to the leaves. Remove leaves from the chard stems—do not discard the stems. Slice leaves into ½-inch ribbons and stems into ¼-inch slices. Thinly slice garlic. Set aside.
6. When the 15 minute timer is up, unwrap the foil packet and set oven to broil. Broil until shrimp are cooked through, tossing mix once if it appears to be browning to quickly.
7. While shrimp are under the broiler, heat a small amount of oil in 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 have softened. Season with salt & pepper to taste.
8. Divide quinoa between plates and top with contents of shrimp packet. Sprinkle with fennel fronds. Enjoy sautéed chard on the side.

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.

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.)

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:

1. Preheat oven to 425.
2. Using a damp paper towel, wipe mushrooms of any dirt. Thinly slice and set aside.
3. 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.
4. Meanwhile, thinly slice scallion.
5. 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.
6. 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.
7. When everything is ready, divide korean-style green beans and brown rice between plates. Top with spicy tilapia, and enjoy!