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:

1. Preheat oven to 425.
2. 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.
3. Slice the peeled citrus, discard any large seeds, chop the slices into bite-sized pieces, and place in a bowl.
4. 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.
5. 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.
6. 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.
7. 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.

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:

1. If shrimp are still frozen, place in colander under cold running water. Set aside to drain.
2. 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.
3. Open canned tomatoes and add to saucepan. When simmering, turn heat to low, cover, and simmer 5-10 minutes.
4. 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.
5. 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.
6. 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.
7. 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.

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:

1. Preheat oven to 425. Wash rainbow chard, and set aside on a towel to dry.
2. Rinse and drain white beans. Finely chop garlic. Set everything aside.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contents of your meal kit:

tilapia
thai basil
rice paper
snap peas
carrot-ginger dressing
salad greens
shallot sauce

Cookware needed: large shallow dish, nonstick skillet with lid (medium for 2 portions, large for 4 or 6)

Finishing steps:

1. Chop the thai basil and divide equally into as many piles as you have portions (2, 4, or 6). Set aside. Season fish with salt & pepper.
2. Grab a large shallow dish/pan (or even the skillet you’re planning to use), and fill with 2 inches of warm (NOT hot) water. Working on ONE packet at a time, dip wrapper for a few seconds per side into the water.  (It should become pliable, not completely soft.)  Set on board and arrange one portion of basil in the center. Place fish fillet on top, then fold the paper around the fish to enclose it securely (see note below). Repeat with the other wrapper. Place fish packages seam side down on a plate and set aside, at least 10 minutes (or refrigerate up to an hour).
3. Meanwhile, trim the stem end off of the snap peas and remove strings if desired.
4. Heat a small amount of oil in a nonstick skillet over medium heat. Once oil is hot, place fish packages seam side down in the skillet. Cook uncovered about 3-5 minutes per side, until brown and crispy. Remove fish from the skillet, cover with foil and set aside.
5. While fish is resting, wipe out the skillet and heat a small amount of oil in it over med-high heat. Add snap peas and sauté 3-4 minutes, or until done to your liking. Season with salt & pepper.
6. Divide greens between plates and top with carrot-ginger dressing. Drizzle shallot sauce over fish packets before serving. Enjoy snap peas on the side.

Notes: When wrapping the fish, think of how you might wrap a burrito.

Contents of your meal kit:

shrimp
chipotle spice blend
cilantro vinaigrette base
shredded cabbage
tomato
chipotle-lime crema

Cookware needed: 2 mixing bowls, small or medium saucepan with lid, medium or large nonstick skillet

Finishing steps:

1. If shrimp are still frozen, place in colander under cold running water. Set aside to drain. Blot shrimp with a paper towel to dry, and remove the tails by pinching the end and giving it a gentle pull. In one mixing bowl, toss shrimp with as much chipotle spice blend as your taste buds like (you can taste the spices first to see how hot they are). Season with salt & pepper.
2. In a second mixing bowl, toss shredded cabbage with cilantro vinaigrette base and a little salt & pepper. Set aside.
3. Chop tomato.
4. Heat salsa beans along with their liquid in a saucepan over medium heat. When simmering, use a fork or potato masher to mash some of the beans directly in the pan. Reduce heat to low and simmer, stirring occasionally. Remove from heat when thickened, season with salt & pepper if necessary, and cover to keep warm.
5. Heat a small amount of oil in a nonstick skillet over medium heat. When hot, add shrimp and cook for about 2-3 minutes per side, reducing heat if necessary if the spices begin to burn. They are done when shrimp are opaque and cooked through. Transfer to a plate or cutting board, and when cool enough to handle chop into smaller pieces before serving.
6. Next, heat tortillas. If you have a gas stove, you can do this by placing tortillas directly over the burner and turning with tongs. Don’t step away…they char quickly. Alternatively, warm in a dry skillet, or in the microwave.
7. We like to assemble our tacos by putting some slaw in each tortilla and topping with shrimp, tomato and a dollop of chipotle-lime crema. Serve the salsa beans on the side, along with any leftover slaw.