Category Archives: Vegetarian

black bean patties / charred-tomato salsa / corn slaw

black bean patties / charred-tomato salsa / corn slaw

Contents of your meal kit:

slaw mix
cilantro vinaigrette base
cilantro
cherry tomatoes
jalapenos
corn
black beans
black bean patty seasoning
lime

Cookware needed: 2 mixing bowls, foil-lined baking sheet, shallow dish, medium or large nonstick skillet

Finishing steps:

  1. Preheat oven to broil. In a mixing bowl, toss slaw mix with cilantro vinaigrette base and a little salt & pepper. Roughly chop cilantro leaves and stems and add to the bowl with slaw mix. Set aside.
  2. Slice tomatoes in half. Roughly chop jalapenos. Place together on one side of a foil-lined baking sheet. Place corn on the other side of the sheet. Drizzle everything with olive oil, and season with salt & pepper.
  3. When broiler is hot, place baking sheet in the oven and broil 2-4 minutes until the corn is golden. Turn and continue broiling another 2-4 minutes or until tomatoes are charred.
  4. When corn is cool enough to handle use a sharp knife and carefully slice lengthwise between the kernels and cob, removing just the kernels.   Add to bowl with the other slaw ingredients. Stir to combine.
  5. Rinse and drain beans. In a second mixing bowl, mash beans with the back of a fork or a potato masher to a coarse texture. Add patty seasoning, chickpea flour, salt & pepper and mix to combine.
  6. Form patties from black bean mixture, using about ¼ cup of the mix. (You want a relatively thick patty – about 2 patties per person.)
  7. Heat a small amount of oil in the bottom of a nonstick skillet over medium heat. When hot, add black bean patties. Cook in a single layer (working in batches if necessary) 2-4 minutes per side, or until crispy on the exterior and heated through.
  8. Serve black bean patties topped with charred-tomato salsa, and a squeeze of lime. Enjoy corn slaw on the side.

oven-roasted ratatouille / quinoa / herbed yogurt

oven-roasted ratatouille / quinoa / herbed yogurt

Contents of your meal kit:

baby eggplant
bell pepper
zucchini
tomato
garlic
thyme
quinoa
herbed yogurt

Cookware needed: baking sheet, foil, saucepan

Finishing steps:

  1. Preheat the oven to 450. Give the eggplant, peppers, zucchini, and tomato a quick chop into large bite-sized pieces. Roughly chop the garlic.
  2. Place the vegetables on a foil-lined baking sheet. Drizzle generously with olive oil, season with salt & pepper, and give everything a good toss. Sprinkle with chopped garlic, and top with the thyme sprigs. Cover the entire sheet tightly with another piece of foil. Place in the preheated oven and set a timer for 20 minutes.
  3. Meanwhile, 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.
  4. When the timer on the vegetables is up, carefully remove the foil from the top of the baking sheet, and discard thyme sprigs. Switch the oven to the broiler setting and broil vegetables about 5 minutes or until the edges begin to char. Taste and season with salt & pepper if needed.
  5. Divide quinoa between plates and top with the oven-roasted ratatouille. Finish each plate with a dollop of herbed yogurt. Enjoy!

Notes: Ratatouille is a traditional French dish originating in Nice. Similar dishes can be found in other countries – pisto in Spain, briami in Greece, and caponata in Italy.

vegetarian bibimbap / fried egg

vegetarian bibimbap / fried egg

Contents of your meal kit:

basmati rice
mushrooms
scallions
bok choy
eggs
bibimbap sauce
pickled carrots

Cookware needed: saucepan with lid, (3) small dishes, medium or large nonstick skillet

Finishing steps:

  1. Place rice in saucepan with enough water to come 1/4 to 1/3-inch above the rice. Bring to a boil, cover and reduce heat to lowest setting. Simmer 10-15 minutes, or until water is absorbed. When done remove from heat, keep covered, and let sit at least 5 minutes before fluffing with a fork. Continue with next steps while rice is cooking.
  2. Prep bibimbap ingredients:
    • Wipe mushrooms clean with a damp paper towel and coarsely chop.
    • Trim scallions and thinly slice on a diagonal.
    • Cut the bok choy in half lengthwise, rinse thoroughly, lay cut side down on a towel to dry. Slice crosswise into ½-inch pieces, keeping the white parts and green parts separate.
    • Crack eggs into a small dish.
  3. Heat a little oil in a nonstick skillet over med-high heat. Cook ingredients in stages, wiping skillet between stages and adding more oil as necessary.
  • Sauté mushrooms until golden. Add HALF of the bibimbap sauce, season with salt & pepper. Transfer to a small dish, keep warm.
  • Add the white parts of the bok choy, and sauté about 2 minutes. Then add the greens and the other HALF of the bibimbap sauce. Allow to cook another minute, or until greens are wilted. Transfer to a small dish, keep warm.
  • Reduce heat to medium and add more oil as needed. Add the eggs carefully and cook to desired doneness, about 2-3 minutes for sunny side up. Season with salt & pepper.
  1. Divide rice between serving bowls and top with, mushrooms, bok choy, and pickled carrots. Top each bowl with fried eggs. Garnish with scallions.

grilled vegetable salad / white beans & manchego / pesto vinaigrette

grilled vegetable salad / white beans & manchego / pesto vinaigrette

Contents of your meal kit:

portobello mushroom
mixed baby squash
garlic-balsamic glaze
white beans
tomato
pesto vinaigrette base
mixed greens
toasted pine nuts
manchego cheese

Cookware needed: outdoor grill (see notes), salad bowl

Finishing steps:

  1. Using a damp paper towel, wipe mushrooms of any dirt. Use a spoon to gently scrape out the gills inside the mushroom cap.
  2. Coat squash and portobello with garlic-balsamic glaze and a little bit of olive oil. Season with salt & pepper. Set aside.
  3. Preheat grill to med-high. Rinse and drain white beans. Slice tomato into wedges.
  4. Pour pesto 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.   Remove HALF of the dressing and reserve before adding the white beans and tomatoes to the salad bowl. Toss gently and set aside.
  5. Place vegetables directly onto pre-heated grill (use a sheet of foil if you are worried vegetables will fall through the grates). Cook 3-4 minutes per side, or until done to your liking. Transfer to a plate or cutting board. When cool enough to handle, cut vegetables into bite size pieces.
  6. Toss mixed greens with the beans and tomatoes. Divide between serving plates then top with grilled vegetables, toasted pine nuts, and manchego cheese. Drizzle with reserved pesto vinaigrette to taste.

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

 

 

corn, potato & scallion frittata / simple salad

corn, potato & scallion frittata / simple salad

Contents of your meal kit:

organic eggs
scallion
fingerling potatoes
corn
smoked mozzarella
vinaigrette base
salad greens

Cookware needed: 2 mixing bowls (one microwave-safe), oven-safe nonstick skillet (see note), salad bowl

Finishing steps:

  1. Preheat your oven’s broiler. Slice the scallion, keeping white and green parts separate.
  2. Slice fingerling potatoes crosswise into ¼-inch slices. Place in microwave-safe bowl, with 2-3 tablespoons of water. Cover with plastic wrap, poke a few holes to let steam escape, and microwave for 2-3 minutes or until tender; drain.
  3. Use a sharp knife to remove the corn from the cob. Start by placing the flat cut end of each piece down on your cutting board then slice down between the kernels and the cob.
  4. Crack eggs into a bowl and season generously with salt & pepper. Whisk together, and then stir in shredded mozzarella cheese and green part of scallion.
  5. Heat a small amount of oil in an oven-safe skillet over med-high heat. When oil is hot, add steamed potatoes, corn, and white part of scallion. Sauté 3-5 minutes, until golden. Pour egg mixture into skillet, stir once to combine, and immediately transfer to oven.
  6. Cook under broiler until puffed and lightly brown (1-3 minutes). You can insert a knife into the center to test for doneness. If your frittata is browning too much but not cooked through, cover with foil and return to the broiler to continue cooking. 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. If this looks like too much dressing, remove some before tossing with the greens. Season with salt & pepper to taste.   Serve the salad alongside a slice of the frittata.

Note: Choose 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.

lemon summer squash soup / spinach salad with herb-roasted chickpeas

 

lemon summer squash soup / spinach salad with herb-roasted chickpeas

Contents of your meal kit:

chickpeas
herb bundle (thyme & rosemary)
yellow squash
garlic
dry stock base
chopped onion
lemon
cream
honey mustard vinaigrette base
spinach
pecorino cheese

Cookware needed: baking sheet, saucepan, salad bowl

Finishing steps:

  1. Preheat oven to 425. Rinse and drain chickpeas. On a baking sheet, toss chickpeas with herb sprigs, olive oil, salt & pepper. Roast for 20 minutes, tossing halfway through.  Continue with the next steps while chickpeas roast.
  2. Chop squash into bite-sized pieces, mince garlic, and combine dry stock base with hot tap water (see note).
  3. In a saucepan, heat a small amount of olive oil over med-high heat. Sauté the onion until golden, about 3-5 minutes. Add garlic, squash, and stock mixture to the saucepan, along with a squeeze of lemon. Season with black pepper, and stir to combine. Bring to a boil, then reduce heat to simmer.
  4. As the squash softens, use the back of a spoon or a potato masher to mash some of the squash.   It will take about 15 minutes for the squash to become completely tender. When squash is cooked to your liking, remove the saucepan from heat. Stir in some or all of the cream, and season to taste with salt & pepper.
  5. When chickpeas are done roasting, 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. Top salad with chickpeas.
  6. Divide soup between bowls and top with a sprinkle of pecorino cheese. Serve salad on the side.

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

summer salad & grilled mushroom quesadillas

summer salad & grilled mushroom quesadillas

Contents of your meal kit:

portobello mushroom
scallion
strawberries
cucumber
tortillas
mexican melting cheese
balsamic vinaigrette base
spring mix
blueberries
toasted almonds

Cookware needed: outside grill (see note), salad bowl

Finishing steps:

  1. Preheat grill to med-high heat. While grill is heating, use a damp paper towel to wipe mushrooms of any dirt. Remove stem from the mushrooms, scrape out the dark gills using a small spoon, and rub all sides with olive oil, salt & pepper. Rub scallion with a little olive oil, salt & pepper.
  2. Wash strawberries, remove green tops and slice. Thinly slice cucumber crosswise into rounds. Set both aside.
  3. Once grill is hot, grill mushrooms & scallion. Mushrooms should take about 7-10 minutes or until grill marks appear and they begin to soften. Scallion will take about 5 minutes – or until tender and lightly charred. (Closing the lid will help the mushroom cook quicker.) When finished, transfer to a plate or cutting board and let cool slightly before roughly chopping.
  4. Reduce grill temperature to low, and get ready to assemble quesadillas. Lay tortillas on a large plate or cutting board and top with cheese, chopped scallions & mushrooms. Fold each tortilla over, making a half-moon shape. Carefully transfer to the grill and cook until cheese begins to melt and tortilla shows grill marks. Flip and grill other side. Transfer back to a plate or cutting board and allow to cool slightly. Cut into wedges before serving.
  5. 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. Add strawberries, blueberries, cucumber and toasted almonds and toss once more. Divide between plates and enjoy alongside mushroom quesadillas.

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

mango & cucumber spring rolls / grilled bok choy with shallot-pepita crunch

chicken, mango & cucumber spring rolls / grilled bok choy with shallot-pepita crunch

Contents of your meal kit:

bok choy
mango
persian cucumber
bell pepper
herb bundle (basil & cilantro)
spring roll wrappers
peanut dipping sauce
honey-sesame glaze
shallot pepita crunch

Cookware needed: outdoor grill (see notes), shallow dish/pan

Finishing steps:

  1. Slice bok choy in half lengthwise. Rinse under cold running water, place cut-side down on a clean towel to dry.
  2. Cut mango, cucumber and bell pepper into long thin strips. Pull herbs from their stems.
  3. Preheat outdoor grill to medium heat.
  4. Set up an assembly line for spring rolls (see note).  You need a clean counter or cutting board, mango, cucumber, bell pepper, and herbs.  Grab a large shallow dish/pan, and fill with two inches of warm (NOT hot) water.
  5. Working on ONE roll at a time, dip wrapper for a few seconds per side into the water.  (It should become pliable, not completely soft.)  Set on board, arrange mango, cucumber, bell pepper & herbs down the center, fold in sides of the wrapper and roll like a burrito.  Set on a plate and cover with a damp towel while you finish the rest.
  6. Brush or drizzle the bok choy with a small amount of oil. Grill about 2 minutes per side or until just tender, and grill marks appear.
  7. Serve spring rolls with the peanut dipping sauce. Drizzle the grilled bok choy with honey-sesame glaze and sprinkle with shallot-pepita crunch.

Notes:

  • A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill.  Cooking times may vary.
  • You’ll have enough filling for approx 2 rolls per person, but we’ve provided extra wrappers just in case
  • See below for step-by-step photos of spring roll assembly.

 

greek salad / griddled halloumi cheese / heirloom tomato

greek salad / griddled halloumi cheese / heirloom tomato

Contents of your meal kit:

lemon-herb vinaigrette base
cucumber
kalamata olives
sliced red onion
herb bundle (mint & parsley)
heirloom tomato
halloumi cheese
salad greens

Cookware needed: salad bowl, nonstick skillet

Finishing steps:

  1. 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.
  2. Slice cucumber lengthwise, and then thinly crosswise. Slice kalamata olives in half or roughly chop. Add cucumber, olives, and sliced red onion to salad bowl with vinaigrette. Toss to coat.
  3. Pull herb leaves from their stems, and then roughly chop or tear into salad bowl.
  4. Wash and slice heirloom tomato into thick slices and divide between serving plates.   Season with salt & pepper.
  5. Heat a small amount of oil in a nonstick skillet over med-high heat. Pat halloumi slices dry with a paper towel. When skillet is hot, add sliced halloumi in one layer. Cook 30-60 seconds per side or until well browned.
  6. While halloumi is browning, add greens to salad bowl and toss gently with vegetables and vinaigrette. Divide evenly between serving plates, piling directly on top of tomato slices.
  7. When cheese is browned on both sides, place 2 slices on top of each salad. Dig in with a knife and fork, and enjoy!

Notes: Halloumi cheese originates from Cyprus. It has a higher-than-normal melting point, making it ideal for grilling and frying. The cheese is aged in brine, yielding a salty, dry cheese with a distinctive “squeek” when you bite into it. You may notice some dark flecks in the cheese; this is mint.

corn & potato chowder / salad with tomato-lemon dressing

corn & potato chowder / salad with tomato-lemon dressing

Contents of your meal kit:

corn
potatoes
butter
mirepoix
thyme
chowder base
tomato-lemon dressing
arugula
hot sauce

Cookware needed: medium or large saucepan, salad bowl

Finishing steps:

  1. Cut the kernels off the cobs of corn, reserving the cobs.  Thinly slice potatoes crosswise.
  2. Melt butter along with a drizzle of olive oil in a medium to large saucepan over med-high heat. Add the mirepoix, potatoes, and thyme sprigs. Cook until onion is tender and translucent, about 3-4 minutes, stirring occasionally.
  3. Add chowder base and water to the saucepan along with the corncobs (see note below). Bring to a boil, reduce heat to med-low, and cook for 7-10 min, or until the potatoes are tender.
  4. Add the corn kernels and simmer for an additional 5 minutes, or until corn is tender.
  5. Meanwhile, pour tomato-lemon dressing into the bottom of your salad bowl and add a drizzle of olive oil. Toss gently with the greens and season with salt & pepper to taste.
  6. Finish the chowder by removing the corncobs and thyme sprigs. Season with salt & pepper as needed. Divide between bowls, top with a dash of hot sauce (optional), and enjoy salad on the side.

Notes:

  • When recipe calls for water, add the following: 2 cups for 2 portions, 4 cups for 4 portions, 6 cups for 6 portions.
  • For even more corn flavor, before adding your corncobs, run the back side of a butter knife along the cobs to remove the “milk”. Add to the pot along with the corncobs.