Contents of your meal kit:

organic eggs
citrus vinaigrette
baby kale
toasted walnuts
fingerling potatoes
cheddar cheese
sliced leeks
smokey date jam

Cookware needed: salad bowl, microwave-safe bowl, mixing bowl, oven-safe nonstick skillet (see note)

Finishing steps:

1. Preheat oven to broil.  Pour vinaigrette base into the bottom of your salad bowl and add an equal amount olive oil. Whisk or mix with a fork to combine. Add baby kale, toss gently and season with salt & pepper to taste. Top with toasted walnuts.
2. Slice fingerling potatoes crosswise into ¼-inch slices. Place in a microwave-safe bowl, with 2-3 tablespoons of water. Cover with plastic wrap, and poke a few holes to let steam escape. Microwave 2-3 minutes or until tender, drain.
3. While potatoes are cooking, crack eggs into a mixing bowl and season generously with salt and pepper. Whisk together, and then stir in cheddar cheese.
4. Heat a small amount of oil in an oven-safe nonstick skillet (see note) over medium heat. When oil is hot, add steamed potatoes and sliced leeks. Sauté 5 minutes or until golden. Pour egg and cheese mixture into skillet, stir once to combine, then immediately transfer to oven.
5. Cook under broiler until puffed in center and lightly brown, 1-3 minutes. Insert a knife into the center to test for doneness. If frittata is browning quickly but not cooked through, cover with foil and return to the broiler.
6. When done, slide frittata onto a plate, or let cool slightly to slice and serve directly from skillet. Enjoy frittata topped with smokey date jam (see note). Serve kale salad on the side.

Note:

• Use a small skillet for 2 portions, medium for 4-6. Most skillets are oven safe for a brief amount of time. If yours has a plastic or rubber handle, wrap foil around it to protect.   Aren’t sure about putting your pan in the oven? Check the website for an alternative option.
• Please be aware that while we try to get them all, there may be some pits in the date jam!

Spoonandskillet.com/tutorials/frittata

Contents of your meal kit:

dried porcini mushrooms
cremini mushrooms (sliced)
onions
herb mix
pappardelle pasta
balsamic vinaigrette base
mixed greens

Cookware needed: large stockpot, microwave-safe bowl, medium to large nonstick skillet, salad bowl

Finishing steps:

1. Put a large stockpot of water on to boil for pasta. Continue with next steps, while waiting for water to boil.
2. Rinse dried mushrooms to remove any grit, and place in a microwave-safe bowl. Add water (see note) and microwave for 2 or 3 minutes until boiling. Stir, and let stand 10 minutes. Continue with next steps.
3. Heat a small amount of olive oil in a nonstick skillet over med-high heat. Add fresh cremini mushrooms and onions. Saute 8-10 minutes, stirring occasionally.
4. After soaking for 10 minutes, remove porcini mushrooms from hot water, reserving liquid. Roughly chop porcini mushrooms, and add to the skillet with other ingredients. Add mushroom liquid to the skillet (if you see any grit in the liquid, you can pour through a fine mesh strainer lined with a paper towel). Stir in herb mix and simmer until liquid has reduced and slightly thickened.
5. When water for pasta is boiling, add a generous amount of salt to season the water. Add pasta and cook 3-5 minutes, or until al dente (gluten free pasta will take longer). Strain pasta, and add to the skillet with mushroom ragout, tossing to combine. If it looks a little dry, add a drizzle of olive oil or a pat of butter.
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.

Notes: When recipe calls for water use: 2 cups for 2 portions, 3 cups for 4 portions, and 4 cups for 6 portions.

Contents of your meal kit:

quinoa
seasoned chia seed binder
carrots
cumin
cauliflower rice
lemon vinaigrette base
arugula
herbed-lemon yogurt

Cookware Needed: saucepan, mixing bowl, foil-lined baking sheet, large nonstick skillet, salad bowl

Finishing steps:

1. Preheat oven to 425.
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. Continue with next steps while quinoa is cooking.
3. In a mixing bowl, combine seasoned chia seed binder with water (see note). Set aside at least 5 minutes.
4. On a foil-lined baking sheet, toss carrots with olive oil, cumin, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, and roast another 5-10 minutes.
5. Add cooked quinoa and cauliflower rice to the bowl with the chia seed binder. Mix thoroughly to combine, season generously with salt & pepper, and use your hands to form patties (about 2 per person).
6. Heat enough oil to coat the bottom of a nonstick skillet over med-high heat. When oil is hot, place patties into the skillet in one layer (work in batches if necessary). Cook, turning once, 2-4 minutes per side, or until crispy on the exterior and heated through. If needed, add more oil to the pan, or reduce heat if they are browning too quickly.
7. Pour lemon 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 arugula. Toss gently and season with salt & pepper to taste.
8. Finish quinoa patties with a dollop of herbed-lemon yogurt. Enjoy roasted carrots and salad on the side.

Notes: When mixing water with chia seed binder use: 3 tbsp for 2 portions, 6 tbsp for 4 portions, ¾ cup for 6 portions.

Contents of your meal kit:

french green lentils
radish
diced onion
citrus vinaigrette base
arugula
pickled onion
feta
chorizo spice blend
tortillas

Cookware needed: medium or large saucepan (with lid), medium or large nonstick skillet

Finishing steps:

1. Place lentils in a saucepan and cover with water by about 1 or 2 inches. Bring to a boil over high heat. Cover, reduce heat as needed and simmer about 20 minutes or until lentils are tender.
2. Meanwhile, thinly slice radish.
3. Once lentils are tender, drain any excess water.
4. Heat a small amount of oil in a skillet over med-high heat. When oil is hot, add onion and sauté until onion becomes soft and lightly golden, about 2-3 minutes.
5. 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 arugula, sliced radish, pickled onion and feta. Toss gently and season with salt & pepper to taste.
6. Add chorizo spice blend and lentils to the skillet. Stir to coat lentils with spices and continue to cook 1-2 minutes or until spices are fragrant. Season to taste with salt and remove from heat.
7. Just before serving, heat tortillas. If you have a gas stove, you can place tortillas directly over the burner and turn with tongs. Don’t step away…they char quickly. Alternatively, warm in a dry skillet, or in the microwave.
8. Fill tortillas with chorizo-spiced lentils. Top tacos with some of the arugula salad and enjoy any remaining salad on the side.

Contents of your meal kit:

chickpeas
kung pao sauce
quinoa
scallion
bell pepper mix
onion
chili flakes (optional)
peanuts

Cookware needed: mixing bowl, small or medium saucepan, medium or large skillet

Finishing steps:

1. Rinse and drain chickpeas. Place in a mixing bowl along with the kung pao sauce. Stir to coat the chickpeas, and set aside to marinate, stirring the mixture from time to time.
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.
3. Meanwhile, thinly slice scallion. Dice bell pepper into ½-inch pieces. Set both aside.
4. When quinoa is done remove from heat, keep covered, and let sit at least 5 minutes before adding the sliced scallion and fluffing with a fork. Keep covered while you cook the chickpeas.
5. Heat a small amount of oil in a skillet over med-high heat. When oil is hot, add onion and diced bell pepper. (If you’d like the dish to be extra spicy, add a big pinch of red pepper flakes at this point.) Cook stirring occasionally until onion is tender and beginning to brown at edges. Reduce heat to medium and add chickpeas to the skillet along with kung pao sauce, taking care to scrape all the sauce out of the bowl. Add water (see notes). Continue to cook, stirring occasionally until chickpeas are heated through. Taste and season with salt if needed.
6. Divide quinoa between serving bowls and top with kung pao chickpeas. Finish with a sprinkle of peanuts. Enjoy!

Notes: When adding water to the skillet with the kung pao chickpeas, use the following amounts: ¼ for 2 portions, ½ cup for 4 portions, ¾ cup for 6 portions.

Contents of your meal kit:

onion & bell pepper mix
garlic
spice mix
canned tomatoes
chili flakes
baby kale
lemon dressing base
almonds
pecorino
organic eggs

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

Finishing steps:

1. Heat a small amount of oil in a nonstick skillet (medium for 2 people, large for 4-6 people) over med-high heat. When oil is hot, add the onion & bell pepper mix. Cook 3-5 minutes, stirring occasionally or until vegetables are tender and golden around the edges. Meanwhile chop garlic, and set aside.
2. When onion & bell peppers are tender, add spice mix to the skillet and cook for another minute. Next, add tomatoes, chopped garlic, and chili flakes (to taste). Reduce heat to medium, cover, and simmer 10 minutes.
3. While shakshouka sauce is cooking, place kale in a large bowl, and add lemon dressing base. Drizzle in a good amount of olive oil, and add a generous sprinkle of salt. Give the kale a gently massage…literally! Knead the kale with your hands, until it becomes soft. (The volume will also drastically decrease.) Top with almonds and pecorino.
4. Once sauce has simmered 10 minutes, taste for seasoning and add salt if desired. Begin to crack eggs into pan. You can make a shallow nest for each egg in the sauce…just be sure the egg isn’t touching the bottom of the pan. Cover, and leave to cook over medium heat until desired doneness – about 3 minutes for soft runny yolks or 5 minutes for well done.
5. When serving be careful to scoop all the way under the egg. Enjoy the kale salad on the side.

Notes: “Shakshouka” is a popular Israeli dish that can be enjoyed for breakfast, lunch, or dinner. Similar dishes can be found all over the globe – huevos rancheros in Mexico, pisto manchego in Spain, and ratatouille in France.