Contents of your meal kit:

mahi mahi
coconut oil
carrot
shredded coconut
jerk seasoning
mixed greens
kiwi dressing

Cookware needed: baking sheet, medium or large nonstick skillet, salad bowl

Finishing steps:

1. Preheat oven to 425 (see note).
2. Place carrots and coconut oil on a baking sheet, sprinkle with salt & pepper. Once oven has heated, place baking sheet in the oven for just a minute or so until the coconut oil melts. Remove pan from oven, give the carrots a toss and then roast for 10 minutes. After 10 minutes, sprinkle shredded coconut over the top of the carrots and return to the oven for another 5-10 minutes. Watch closely, to avoid burning the coconut. Roast until carrots are tender and coconut begins to turn golden brown.
3. After you’ve sprinkled the carrots with coconut, heat a small amount of oil in a nonstick skillet over med-high heat. Season fish with jerk seasoning, salt & pepper. When oil is hot, add fish (skin-side up) and cook 3-5 minutes per side, or until cooked through.
4. Divide fish, carrots and salad greens between plates. Drizzle greens with kiwi dressing and season with salt & pepper if desired.

Note: Too hot in the kitchen? Try cooking the carrots in a foil packet on an outdoor grill preheated to med-high.

Contents of your meal kit:

tilapia
asparagus
orange
red quinoa
miso glaze
shallot vinaigrette base

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

Finishing steps:

1. Preheat oven to 425. Trim stem ends of asparagus. On a foil-lined baking sheet, toss asparagus with olive oil, salt & pepper. Place the orange cut side down on the baking sheet and set aside.
2. Place quinoa in 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, leave covered and remove from heat.
3. Next, get your asparagus in the oven. Roast 7-10 minutes or until tender crisp. When done, transfer to a serving bowl, cover and keep warm. Reserve the roasted orange.
4. Switch oven to broiler setting, and cover the baking sheet with a new piece of foil if needed.   Place tilapia filets on baking sheet, sprinkle with salt if desired, and top each filet with miso glaze. Broil 3-5 minutes, or until cooked through.
5. Pour shallot vinaigrette base into the bottom of a mixing bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine.   Fluff the cooked quinoa with a fork, add to the mixing bowl, and toss to combine. Season with salt & pepper to taste.
6. Serve the tilapia with roasted asparagus and the quinoa salad. Squeeze juice from the roasted orange over the entire plate to finish. Enjoy!

Contents of your meal kit:

shrimp
aromatic vegetable mix
quinoa
carrots
baby romaine
scallion
onion & bell pepper mix
sweet & spicy sauce
spicy sesame dressing
toasted almonds

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

Finishing steps:

1. Preheat oven to 450.
2. Heat a small amount of oil in a saucepan over med-high heat. Add aromatic vegetable mix and quinoa, cook 1 minute. Add enough water to cover the quinoa by ¼-inch, and bring to a boil. Once boiling, reduce heat to low, cover and simmer 10-15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes before fluffing with a fork. Continue with the next steps while quinoa is cooking.
3. On a foil-lined baking sheet, toss carrots with olive oil, salt & pepper. Roast for 10 minutes then toss and roast another 5-10 minutes.
4. Meanwhile, separate lettuce leaves, keeping each leaf in one piece. Wash and set aside to dry. Thinly slice scallion. Prepare the shrimp by removing the tails and cutting into bite size pieces.
5. When quinoa is done, heat a small amount of oil in a nonstick skillet over med-high heat. Add onion & pepper and cook 1-2 minutes. Add shrimp and cook 1-2 minutes, then stir in the sweet & spicy sauce and cooked quinoa. Season with black pepper to taste, then transfer to a serving bowl.
6. Drizzle the roasted carrots with the spicy sesame dressing before serving. At the table, fill lettuce cups with shrimp and quinoa mix, and then top with toasted almonds and green onion.

Contents of your meal kit:

tilapia
white beans
broccoli
onion
puttanesca sauce base
rosemary

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

Finishing steps:

1. Preheat oven to 450. Rinse and drain white beans, set aside.
2. On a foil-lined baking sheet, toss broccoli with olive oil, salt & pepper. Roast for 10 minutes, then toss, and roast another 5-10 minutes.
3. Heat a small amount of oil in a nonstick skillet over med heat. When oil is hot, add onions and season with salt & pepper. Cook, stirring occasionally until translucent, 2-3 minutes. Add puttanesca sauce base. Bring to a simmer, then reduce heat to low.
4. Season fish with a little salt & pepper, then nestle down into the skillet with the puttanesca sauce. Cover and cook 5-7 minutes or until fish is cooked through.
5. Meanwhile, place rosemary into saucepan along with enough oil to coat the bottom. Place saucepan over med-low heat and warm gently until you can start to smell the rosemary, about 1-2 minutes.
6. Add white beans, cover and cook, stirring occasionally, 3-4 minutes. When beans are hot, use a fork to smash to desired consistency, add a splash of water if they seem a bit dry. Season with salt & pepper to taste.
7. Serve tilapia with puttanesca sauce accompanied by the white beans and crispy broccoli.

PG-13 Footnote: In Italian, the word puttana is literally translated as whore, so as you can imagine there are plenty of stories about the history of puttanesca sauce. In any case, you can chuckle a bit as you serve this tonight.

Contents of your meal kit:

salmon
zucchini
onion & fennel mix
orange juice
carrot-ginger vinaigrette base
mixed greens

Cookware needed: medium or large nonstick skillet, small bowl, baking sheet, salad bowl

Finishing steps:

1. Preheat oven to 450. Slice zucchini in half lengthwise, and then crosswise into 1/3-inch thick slices. Set aside.
2. While oven is heating, heat a small amount of oil in a nonstick skillet over med-high heat. When oil is hot, add onions and fennel, cook stirring occasionally until browned and lightly caramelized, 3-5 minutes.
3. Add orange juice to the skillet and bring to a simmer. Reduce heat to low and continue simmering until sauce is thickened. Transfer to a small bowl and wipe out pan for later use.
4. On a baking sheet, toss zucchini with olive oil, salt & pepper. Once oven has heated, roast for 5 minutes, then toss, and roast another 5 minutes.
5. Heat a small amount of oil in skillet over med-high heat. Season both sides of salmon with salt & pepper. When oil is hot, add salmon and cook 3-5 minutes per side or until cooked through.
6. While the salmon is cooking, pour carrot-ginger 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 mixed greens. Toss gently and season with salt & pepper to taste.
7. Serve seared salmon topped with braised fennel & onion. Enjoy the roasted zucchini and salad on the side.

Contents of your meal kit:

tilapia
mint & cilantro
chimichurri base
pepper & onion
zucchini

Cookware needed: small mixing bowl, large baking sheet

Finishing steps:

1. Preheat oven to 425.
2. Remove mint leaves from the stems and finely chop mint leaves along with cilantro leaves and stems (see note). Place chopped herbs in a mixing bowl. Add chimichurri base, a generous drizzle of olive oil, and stir to combine thoroughly. Taste and season with salt & pepper. Set aside while you continue with the rest of the meal.
3. Slice bell peppers into 1/4-inch strips. On a baking sheet, toss onion and peppers with olive oil, salt & pepper. Once oven has heated, roast for 7 minutes.
4. Meanwhile, cut zucchini in half lengthwise, then slice crosswise into 1/3-inch pieces. Rub tilapia with olive oil, salt & pepper.
5. After onions and peppers have roasted 7 minutes, add the zucchini to the baking sheet and toss vegetables together. Nestle the tilapia onto the baking sheet, and return to oven for 10-15 minutes, or until vegetables and fish are done to your liking. If the tilapia is done before the vegetables, transfer fish to a plate, and continue roasting the vegetables until they’re done.
6. Divide tilapia between serving plates and top with cilantro & mint chimichurri. Enjoy roasted vegetables on the side.

Notes: While you can really only use the leaves on herbs such as mint and rosemary (which have woody stems), cilantro has tender stems that you can chop up and use along with the leaves.

Contents of your meal kit:

shrimp
brussels sprouts
baguette(s)
cucumber
peanut sauce
cilantro
seasoned carrot & daikon
vietnamese dressing

Cookware needed: baking sheet, medium or large nonstick skillet

Finishing steps:

1. Preheat oven to 450. Trim the ends from brussels sprouts and slice in half lengthwise. On a baking sheet, toss brussels sprouts with olive oil, salt & pepper. Once oven has heated, roast for 10 minutes, then toss and roast another 5-10 minutes or until edges are crispy.
2. After tossing brussels sprouts, heat a small amount of oil in a nonstick skillet over med-high heat. Season both sides of shrimp with salt & pepper. When oil is hot, add shrimp and cook 1-2 minutes per side. Transfer shrimp to a plate. Remove tails when shrimp are cool enough to handle.
3. Slice baguette(s) in half lengthwise. Wipe out skillet with a paper towel, and place it back over med-high heat. Toast baguette, cut side down, for 1-2 minutes or until golden brown. Work in batches if necessary.
4. To assemble banh mi:
   • thinly slice cucumber crosswise
   • evenly spread peanut sauce on bottom half of baguette
   • top baguette with shrimp, cucumber, cilantro, and seasoned carrot & daikon
   • place remaining half of baguette on top, then slice to share.
5. Once brussels sprouts have finished roasting, drizzle with vietnamese dressing and serve alongside banh mi.

Note: Banh Mi is a result of the French influence on Vietnam. Typical banh mi sandwiches start with a spread of butter, before baguettes are filled with a combination of pates, thinly sliced meats, cucumber, cilantro, pickled carrots & daikon, and an assortment of condiments like chili sauce or mayo.

Contents of your meal kit:

mahi mahi
sweet potato
white pepper spice blend
balsamic vinaigrette base
mixed greens
olive tapenade
parsley

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

Finishing steps:

1. Cut the sweet potato crosswise into 1-inch rounds. Arrange in a single layer in a nonstick skillet with a lid. Add enough water to come about halfway up the potatoes and add a good glug of olive oil. Bring to a boil over high heat, then cover and reduce heat to medium. Cook for about 10 minutes, or until the water evaporates.
2. When water has evaporated, uncover and cook about 2 minutes to lightly brown the underside. Reduce heat to low, flip the potatoes, cover, and cook for an additional 5 minutes. If the bottom has browned and the tip of a knife can easily be inserted into the potatoes, they are done. Continue to cook for up to 5 minutes longer if needed. Once done, remove potatoes from the pan, sprinkle with salt, and cover with foil to keep warm.
3. Wipe out the skillet, add a small amount of oil, and heat again over med-high heat. Season both sides of fish with white pepper spice blend and salt. When oil is hot, add fish and cook 3-5 minutes per side, or until cooked through.
4. 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.
5. Divide fish and potatoes between plates. Top the potatoes with the olive tapenade and parsley. Serve the salad on the side.