Contents of your meal kit:

organic eggs
salanova lettuce
sunchokes
gruyere
spinach
kumquat vinaigrette base
asian pear

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

Finishing steps:

1. Rinse the head of salanova lettuce, shake off excess water, and turn upside down on a towel to dry.
2. Preheat your oven’s broiler. Thinly slice sunchokes. Set aside.
3. Crack eggs into a bowl and season generously with salt & pepper. Whisk together. Add gruyere and stir.
4. Heat a small amount of oil in an oven-safe nonstick skillet over med-high heat. When oil is hot, add sliced sunchokes and season with salt & pepper. Cook, stirring occasionally, until golden and tender, about 5 minutes. Add spinach to the skillet and stir until just wilted.
5. Pour egg mixture into skillet, stir once to combine, then immediately transfer to oven. 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 to continue cooking.
6. When done, slide onto a plate, or let cool slightly to slice and serve directly from skillet.
7. Pour vinaigrette base into the bottom of a salad bowl, add an equal amount of olive oil and whisk or mix with a fork to combine. Thinly slice asian pear and add to the bowl. Cut off the stem/root end of the salanova and then transfer the greens to your salad bowl, toss to combine and season with salt & pepper to taste. Serve the salad alongside the frittata.

Note: Use a small skillet for 2 portions, medium for 4/6 portions. 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 yours in the oven? Check the website for an alternative option.

Contents of your meal kit:

quinoa
butternut squash & carrots
chickpeas
curry powder
yogurt-cilantro sauce
lime

Cookware needed: small or medium saucepan with lid, microwave safe dish (see note), baking sheet

Finishing steps:

1. Preheat oven to 450.
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 before fluffing with a fork.
3. While quinoa is cooking, place squash and carrots in a microwave safe dish (see note), along with 2-4 tablespoons of water. Cover, and microwave for 5 minutes, or until squash and carrots are tender.
4. Meanwhile, rinse and drain chickpeas.
5. When squash and carrots are done, drain, then toss with a drizzle with olive oil, curry powder, chickpeas, and salt to taste. Tip the ingredients onto your baking sheet. Roast in preheated oven for 10 minutes, or until squash begins to caramelize and chickpeas are heated through.
6. Divide quinoa between serving plates or shallow bowls. Top with the curry-roasted squash & chickpeas. Finish each serving with a dollop of yogurt-cilantro sauce, and serve with lime wedges for squeezing over the top.

Notes: You can complete this meal without the microwave — just roast carrots and butternut squash (tossed with olive oil, salt & pepper) until tender, then add chickpeas and curry powder to the baking sheet, toss and continue roasting another 10 minutes. It will take a little longer – but simplifies cleanup!

Contents of your meal kit:

mushrooms
onion
dried sage
quinoa
delicata squash
walnuts
raisins
feta
mustard vinaigrette base
spinach

Cookware needed: saucepan with lid, baking dish, salad bowl

Finishing steps:

1. Preheat oven to 450. Using a damp paper towel, wipe mushrooms of any dirt. Then chop into small pieces.
2. Heat a small amount of oil in a saucepan over med-high heat. When oil is hot, add onion, sage, and mushrooms. Season with salt & pepper, and cook, stirring occasionally, until the edges of mushrooms are crispy and golden. Add quinoa and water (see note) to saucepan, bring to a boil, then reduce heat to low and simmer, covered, for 15-20 minutes or until water is absorbed.
3. Meanwhile, cut squash lengthwise and place cut side down on a microwave-safe plate (or baking dish). Cook in microwave for 5-7 minutes, until fork tender inside. Let cool for approximately 5 minutes. Use a spoon to scoop the seeds out of the squash halves.
4. When quinoa has finished cooking, fluff with a fork and mix in walnuts, and raisins.
5. Rub squash all over with olive oil, salt & pepper. Place in a baking dish, and scoop the filling into the squash, packing it tightly, and mounding the top slightly. Crumble feta over the top and bake 8 minutes.
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.
7. Enjoy stuffed squash with salad on the side. (P.S. – The skin of the delicata squash is completely edible.)

Note: When recipe calls for water, use the following: 1 cup for 2 portions, 2 cups for 4 portions, 3 cups for 6 portions.

Contents of your meal kit:

sweet potato
mushrooms
red bell pepper
pecans
rosemary
baby kale
white balsamic vinegar
medjool dates

Cookware needed: baking sheet (foil-lined optional), medium or large skillet

Finishing steps:

1. Preheat oven to 425. Cut sweet potato in half lengthwise, then crosswise into 1/2-inch slices. Arrange in a single layer on a baking sheet and toss with olive oil, salt & pepper. Roast for 15 minutes, flip then roast an additional 10 minutes or until tender and golden brown. Continue with next steps while sweet potatoes are roasting.
2. Using a damp paper towel, gently wipe mushrooms of any dirt. Trim stems and cut into quarters. Thinly slice bell pepper. Set both aside.
3. Toast pecans in dry skillet over medium heat, stirring frequently to prevent burning. When pecans are fragrant and slightly toasted, remove from heat and transfer to a cutting board.
4. Once you flip the sweet potatoes, heat a small amount of oil in a skillet over medium heat. Sauté mushrooms and rosemary sprig until mushrooms begin to soften and are slightly browned, about 3-4 minutes. Discard rosemary sprig and transfer mushrooms to cutting board with pecans.
5. Return skillet to the burner over medium heat, add a little more oil if needed. Add sliced bell pepper to the skillet and season with salt & pepper. Sauté 3-4 minutes or until tender.
6. When bell pepper is tender, add baby kale to the skillet and sprinkle with salt & pepper. Sauté about 1 minute, or until wilted but still green. Drizzle with vinegar and toss to combine.
7. Divide peppers & greens between bowls, and top with sweet potatoes. Roughly chop mushrooms & pecans, and combine with dates. Spoon on top of the sweet potatoes. Enjoy!

Contents of your meal kit

cilantro
chickpeas
canned tomatoes
onion & jalapeno mix
curry spice blend
chickpea flour
indian-spiced vinaigrette base
salad greens
yogurt

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

Finishing steps:

1. Roughly chop the cilantro. Rinse and drain chickpeas. Open canned tomatoes. Set everything aside.
2. Heat a small amount of oil in a nonstick skillet over medium heat. When oil is hot, add HALF of the onion & jalapeno mix and cook 2-3 minutes, stirring occasionally.
3. Add the curry spice blend to the skillet and sauté about 30 seconds to incorporate. Add canned tomatoes and season with salt & pepper. Cover and simmer, reducing the heat as necessary.
4. Meanwhile, combine chickpeas, chickpea flour, remaining onion-jalapeno mix, HALF of the cilantro, a heavy drizzle of olive oil, and salt & pepper in a mixing bowl. Add water (see note) until a thick paste the consistency of biscuit dough is formed.
5. Add chickpea dumplings to the simmering tomato sauce by the spoonful, leaving space between each dumpling (should make about 2-3 per person). Cover and steam 10 minutes. Uncover and simmer to reduce sauce.
6. 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.
7. Divide the chickpea dumplings and curried tomatoes between plates, top with a dollop of yogurt and remaining cilantro. Enjoy the salad on the side.

Note: When the recipe calls for water add the following: 2-3 tbsp for 2 portion, 5-6 tbsp for 4 portion, 8-9 tbsp for 6 portion

Contents of your meal kit:

organic eggs
cremini mushrooms
sage
apple
salanova (greens)
fennel
gruyere
leeks
cider vinaigrette base

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

Finishing steps:

1. Preheat your oven’s broiler. Using a damp paper towel, gently wipe mushrooms of any dirt. Trim the end of mushroom stems and slice into ¼-inch slices. Chop sage. Thinly slice apple. Thinly slice fennel. Set aside.
2. Rinse the head of salanova lettuce, shake off excess water, and turn upside down on a towel to try.
3. Crack eggs into a bowl and season generously with salt & pepper. Whisk together. Add gruyere and stir.
4. Add a small amount of oil to the skillet. When oil is hot, add mushrooms and cook, stirring occasionally, until golden and all liquid has evaporated. Remove from skillet and place on a paper towel to absorb excess moisture.
5. Reduce heat to med-low, add leeks and sage to skillet; cook, stirring often, until leeks are softened, about 5 minutes. Add a splash of water if the leeks begin to brown before softening.
6. Return mushrooms to skill and pour in egg mixture. Stir to combine, then immediately transfer to oven. 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.
7. When done, slide onto a plate, or let cool slightly to slice and serve directly from skillet.
8. Pour vinaigrette base into the bottom of a salad bowl, add an equal amount of olive oil and whisk or mix with a fork to combine. Cut off the stem/root end of the salanova and then transfer the greens to your salad bowl, toss to combine with the vinaigrette and season with salt & pepper to taste. Top with sliced apples and fennel. Serve the salad alongside frittata.

Note: Use a small skillet for 2, or a medium for 4/6 portions. Most are oven safe for a brief amount of time. If yours has a plastic/rubber handle, wrap with foil to protect. Aren’t sure about putting yours in the oven? See website for a plan B.

Contents of your meal kit:

mirepoix (onion, carrot, celery)
smoky tomato stock base
bay leaf & thyme sprigs
fingerling potatoes
white beans
mustard greens
lemon
manchego cheese

Cookware needed: large saucepan or stockpot with a lid

Finishing steps:

1. Heat a small amount of oil in a saucepan or stockpot over medium heat. When oil is hot, sauté mirepoix for 3-5 minutes or until softened.
2. Add smoky tomato stock base and water (see note). Drop thyme and bay leaf into the broth, increase heat, and bring to a boil.
3. While waiting for the broth to boil, slice fingerling potatoes crosswise into ¼-inch thick coins. When the water is boiling add potatoes, reduce heat to simmer, cover and set a timer for 10 minutes.
4. Meanwhile, rinse and drain white beans. Set aside.
5. After 10 minutes, check potatoes. When the potatoes are tender, remove bay leaf and thyme sprigs. Add white beans and mustard greens to the soup. Cover and simmer about 5 minutes or until greens are tender and beans are heated through.
6. To thicken the soup, use the back of a spoon or potato masher to crush some of the beans and potatoes.
7. Before serving stir a big squeeze of lemon juice into the soup. Taste and add salt & pepper as needed.
8. Ladle soup into bowls and top with manchego cheese, and a drizzle of olive oil.

Note:

• When the recipe calls for water, add: 3 cups for 2 portions, 6 cups for 4 portions, 9 cups for 6 portions.
• Adding an acidic element (like lemon juice or vinegar) to a dish before seasoning is a great way to brighten the flavor. In turn, you’ll end up needing less salt overall.

Contents of your meal kit:

quinoa
cremini mushrooms
thyme
zucchini
onion
kale
tomatoes
garlic cashew “cream”
gruyere cheese

Cookware needed: small saucepan with lid, oven-safe nonstick skillet (see note)

Finishing steps:

1. 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 before fluffing with a fork. Continue with the next steps while quinoa is cooking.
2. Wipe mushrooms clean with a damp paper towel and slice into ¼-inch thick slices. Pull thyme leaves off the stem. Dice zucchini. Set everything aside. Preheat your oven’s broiler.
3. Heat a small amount of oil in a nonstick skillet over med-high heat. Add onion, zucchini, mushroom, thyme, salt & pepper and cook until vegetables are softened and golden at edges, about 3-5 minutes. Add the kale and cook a minute or so until it just begins to wilt.
4. Add the tomatoes and allow to cook another few minutes until heated through. Add cashew “cream” to the skillet and stir to warm thoroughly and combine it with the vegetables. Stir in cooked quinoa and season with salt & pepper to taste. Spread evenly across the skillet and top with cheese. Broil until cheese is bubbly and melted.

Notes: Use a medium skillet for 2 portions, large skillet 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.

Contents of your meal kit:

butternut squash
apple
cinnamon balsamic vinaigrette base
mixed greens
red onion
goat cheese
toasted walnuts
pomegranate seeds

Cookware needed: baking sheet, salad bowl

Finishing steps:

1. Preheat oven to 450. On a baking sheet, toss butternut squash with olive oil and generously season with salt & pepper. Once oven has heated, roast for 10 minutes, then toss, and roast another 5-10 minutes, until tender and caramelized.
2. Meanwhile, core and thinly slice the apple.
3. When the butternut squash is ready, pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. (see note) Whisk or mix with a fork to combine.   If this looks like too much dressing, remove some before adding the greens and sliced apple. Toss gently and season with salt & pepper to taste.
4. Divide salad between plates and top with warm butternut squash, onion, crumbled goat cheese, walnuts, and pomegranate seeds.

Notes:

• Adding cinnamon to the vinaigrette base results in a slightly gelatinous final product. Don’t worry…it will thin once you add olive oil and will coat the greens nicely.
• This time, we’ve done the work for you….but if you decide to try your hand at removing the seeds (called arils) from a whole pomegranate, here’s a method we like: Carefully slice fruit in half, hold the cut-side down over a bowl and give it a few firm spankings with a wooden spoon.