Contents of your meal kit:

tilapia
mixed summer squash
quinoa flakes
spice blend
lime
arugula
citrus dressing

Cookware needed: baking sheet, shallow dish, large nonstick skillet, salad bowl

Finishing steps:

1. Preheat your oven’s broiler. On baking sheet, toss squash with a little bit of olive oil, salt & pepper. Set aside.
2. Place quinoa flakes in a shallow dish.
3. Heat a nonstick skillet over med-high heat. Add enough oil to cover the bottom of the skillet.
4. While skillet is heating, season fish with spice blend, salt & pepper. Working one piece at a time, press into the quinoa flakes, turning to coat both sides. Add tilapia fillets in one layer (work in batches if necessary) directly into the hot skillet. Cook 3-5 minutes per side or until golden brown and cooked through. If needed, add more oil to the pan, or reduce heat if they are browning too quickly.
5. Meanwhile, broil squash for 5-7 minutes or until done to your liking.
6. Zest lime using the small side of a box grater, or a zester. Set aside.
7. Pour HALF of the 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.
8. Divide fish between serving plates, top with lime zest and a squeeze of lime. Drizzle remaining citrus dressing over the summer squash before serving. Enjoy arugula salad on the side.

Contents of your meal kit:

tilapia
quinoa
zucchini
harissa marinade
herb bundle (parsley & mint)
spinach
lime
lime yogurt

Cookware needed: small saucepan, outdoor grill (see note), shallow dish, mixing bowl

Finishing steps:

1. Place quinoa in a saucepan, 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 the water is absorbed. When done, remove from heat, keep covered, and rest 5 minutes before fluffing with a fork. Continue with next steps while quinoa is cooking.
2. Preheat grill to high heat.
3. Slice zucchini in half lengthwise. Mix harissa marinade with an equal amount of oil in a shallow dish. Add zucchini and toss gently to coat. Transfer to a plate. Do the same thing with the fish, and then season both the fish and zucchini with salt & pepper.
4. Remove herb leaves from their sprigs and roughly tear. (You could leave the parsley leaves whole if you’d like.)
5. Once grill is hot, cook the fish and zucchini. They should both take about 2-4 minutes per side, but keep an eye on them and remove from grill when zucchini is tender and has some grill marks, and fish is cooked through. Set aside and keep warm.
6. Cut zucchini crosswise into ¼-inch pieces and place in a mixing bowl with herbs, spinach, and quinoa. Add a squeeze of lime juice, a drizzle of olive oil, and season with salt & pepper. Toss to combine.
7. Divide the salad between plates and top with the fish. Finish with a dollop of the lime yogurt.

Note: If grilling fish seems too delicate for you…lay down a piece of foil on the grill. If you prefer not to grill, or don’t have access to an outdoor grill, you can use your oven’s broiler, a grill pan, or nonstick skillet.

Contents of your meal kit:

shrimp
grapefruit vinaigrette
zucchini
red onion
mint
arugula
grapefruit segments
feta

Cookware needed: grill (see note), mixing bowl, foil, salad bowl

Finishing steps:

1. Preheat grill to high. While grill is heating, prepare the ingredients for grilling.

• If shrimp are still frozen, place in a colander under cold running water. Set aside to drain. In a mixing bowl, drizzle shrimp with HALF of the grapefruit vinaigrette base and season with salt & pepper. Toss to combine and set aside.
• Slice zucchini in half lengthwise. On a cutting board, rub zucchini with olive oil, salt & pepper.
• Drizzle sliced red onion with olive oil and season with salt & pepper.

2. Once grill is hot, get ready to cook ingredients, simultaneously:
   • Lay down a piece of foil large enough for onions and shrimp. Arrange just the onions first in an even layer on the foil and toss occasionally while you are grilling the rest of the meal. (Keeping the lid closed will help speed up the cooking process, just be sure to check frequently to avoid flare-ups.)
   • Place zucchini on the grill and cook until tender about 3-4 minutes, transfer to a plate or cutting board
   • When onions are tender and browning in spots, add shrimp to foil. Cook about 2-3 minutes per side or until opaque. Carefully remove foil from grill, transferring onions and shrimp to a plate or cutting board.
3. Once vegetables are cool enough to handle, chop onion and zucchini into bite-sized pieces.
4. Pour remaining half of vinaigrette base into the bottom of your salad bowl and add a drizzle of olive oil. Whisk or mix with a fork to combine. Finely chop mint and add to vinaigrette. Add arugula to salad bowl, toss gently and season with salt & pepper to taste.
5. Divide arugula between plates and top with zucchini, onion, grapefruit, shrimp, and crumbled feta. Enjoy!

Note: A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill.  Cooking times may vary.

Contents of your meal kit:

salmon
cracked rye berries
parsley
spinach
lemony pickled beets
citrus-caraway glaze
feta

Cookware needed: small or medium saucepan, baking sheet, mixing bowl

Finishing steps:

1. Preheat your oven’s broiler.
2. Place cracked rye in a saucepan and add enough water to come 1/4 to 1/3-inch above the grains. 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. Continue with next steps while rye is cooking.
3. Line a baking sheet with foil and place salmon on the baking sheet. Season with salt & pepper.
4. Remove parsley leaves from stems and roughly chop. Set aside.
5. Roughly chop or tear spinach and place in the bottom of a mixing bowl. When cracked rye has rested 5 minutes off heat, fluff with a fork and add to mixing bowl with spinach. Add lemony pickled beets and their liquid, toss to combine. Season to taste with salt & pepper, set aside to let flavors combine.
6. After tossing together the salad, cook salmon under the broiler for about 3-5 minutes or until the top is opaque. Drizzle with citrus-caraway glaze and return to oven for 3-5 more minutes or until cooked to your liking. Keep a close eye on the salmon to prevent the glaze from burning.
7. When salmon is done, divide rye berry salad between serving plates and top with broiled salmon. Sprinkle feta and parsley over the top. Enjoy!

Contents of your meal kit:

swordfish
skewers
herb marinade
asparagus
raspberry dressing
mixed greens
honeydew melon
gorgonzola cheese

Cookware needed: small mixing bowl, foil-lined baking sheet, medium or large skillet, salad bowl

Finishing steps:

1. Soak skewers in cool water, at least 15 minutes.
2. Meanwhile, pour herb marinade into the bottom of a small mixing bowl; add an equal amount of olive oil. Whisk or mix with a fork to combine. Cut swordfish into 1-inch cubes, and toss with the marinade. Let stand for 10-15 minutes.
3. Preheat your oven’s broiler. Cut asparagus into 1-inch pieces. (For a prettier presentation slice asparagus on the diagonal.) Set aside.
4. Thread fish onto skewers and place on a foil lined baking sheet.  Sprinkle with salt & pepper to taste.
5. Cook fish under broiler approximately 8 minutes, turning once. Fish should be done when it flakes easily and is opaque throughout.
6. Meanwhile, heat a small amount of oil in a skillet over med-high heat. When oil is hot, add asparagus and sauté 2-4 minutes or until just tender.  Season with salt & pepper to taste.
7. Pour HALF the raspberry dressing into the bottom of a salad bowl and add the greens. Toss gently and season with salt & pepper to taste (see note). Cut melon into small cubes and sprinkle on top of the salad, along with crumbled gorgonzola cheese and a drizzle more of the raspberry dressing.
8. Serve skewers with asparagus and summer salad on the side.

Note: We loved the sweet and tangy flavor of this dressing without adding any oil. If it’s too tart for your taste, add a drizzle of olive oil when you toss the greens.

Contents of your meal kit:

tilapia
ginger lime vinaigrette
mango
green beans
cherry tomatoes
spring salad mix

Cookware needed: salad bowl, baking sheet

Finishing steps:

1. Preheat oven to 450.
2. Pour vinaigrette base into the bottom of your salad bowl. Slice mango thinly and add to the bowl with vinaigrette base. Set aside to macerate (see note).
3. Trim green bean stems. Slice the tomatoes in half, and if desired cut green beans into smaller pieces as well. Place tomatoes and green beans on a foil-lined baking sheet, toss with olive oil and season with salt & pepper.
4. Season both sides of fish with salt & pepper, rub with oil and arrange on the same baking sheet with green beans & tomatoes. Place in the oven, and roast 7-10 minutes or until fish is cooked through, and green beans are tender. If fish appears to be done before vegetables (or visa versa), remove from the baking sheet and keep warm while the rest of the meal continues cooking.
5. When the fish and vegetables are done, add spring salad mix to the bowl with the macerated mango, drizzle with a small amount of olive oil and toss gently to coat. Season with salt & pepper to taste.
6. Serve fish on top of green beans and tomatoes with the mango salad on the side.

Notes: Macerate is a fancy cooking word that refers to the process of softening food with a liquid. In this preparation, it improves the flavor of the mango. It’s a great method to use if you have fruit that is slightly under-ripe.

Contents of your meal kit:

salmon
yukon gold potatoes
garlic-chive oil
asparagus
diced bell pepper
caramelized shallot dressing

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

Finishing steps:

1. Preheat oven to 450. Rinse asparagus and trim the ends. Set aside.
2. Cut potatoes into quarters and place in a saucepan along with enough water to cover. Bring to a boil, then reduce heat to low, put the lid on the saucepan, and cook until tender when pierced with a knife.
3. Meanwhile, tear off a foil sheet large enough to create one packet for all of the salmon. Place the fish on the foil, drizzle with garlic-chive oil, and season with salt & pepper. Fold the foil over the fish and crimp the edges to seal completely. Place on a baking sheet and into the oven. Set a timer for 5 minutes.
4. When salmon has been in the oven for 5 minutes, rub asparagus with olive oil and season with salt & pepper. Place on the baking sheet with foil packet (use a 2^nd baking sheet if needed) and return to the oven for another 7-10 minutes.
5. Once potatoes have finished cooking, drain and return to warm saucepan. Add diced bell pepper and caramelized shallot dressing to the saucepan. Toss well and season with salt & pepper to taste.   If it is a little dry for your taste, you could add a drizzle of olive oil to the potatoes.
6. To serve, remove fish from foil packet and transfer to serving plates. Enjoy the roasted asparagus and warm potato salad on the side.

Contents of your meal kit:

shrimp
tofu
collard greens
red pepper flakes
toasted sesame & soy vinaigrette
diced onion
carrots

Cookware needed: 2 medium to large skillets (at least one nonstick, with a lid)

Finishing steps:

1. Remove tofu from packaging. Slice into 1/2-inch slabs, and place on a paper towel to dry.
2. Rinse collards thoroughly. Remove leaves from stem and pat dry. Stack leaves and slice into ½-inch ribbons.
3. Place two skillets on the stove. The next steps will be done simultaneously.

Skillet #1 (this should be nonstick)

• Heat a small amount of oil over med-high heat. Season tofu & shrimp with a pinch of red pepper flakes, and a little salt & pepper. When skillet is hot, add tofu and cook 5 minutes on the first side.
• After 5 minutes, flip tofu and add shrimp.   Cook the shrimp and tofu 3 minutes or until shrimp is cooked through, and tofu is golden brown on both sides.
• Add one HALF the toasted sesame & soy vinaigrette to the skillet turning the shrimp and tofu to coat.

Skillet #2 (you’ll need a lid for this one)

• Heat a small amount of oil over medium heat. Once hot, add the onion and carrot and sauté for 1 minute or until the onion begins to soften. Add enough water to cover the bottom of the skillet, put the lid on and steam for 3-4 minutes or until carrots can be easily pierced with a knife.
• Add the collard greens, cover again and steam 2-3 minutes. Remove from heat and toss with other HALF of the sesame & soy vinaigrette

4. Divide the sautéed carrots & greens between plates. Place seared shrimp & tofu on top and spoon any remaining sauce from the pan over the top. Dig in!