Contents of your meal kit:

cucumber
chickpeas
mint sprigs
indian-spiced vinaigrette
tomato
naan flatbread
spinach
paneer cheese
spicy garlic sauce

Cookware needed: salad bowl, foil-lined baking sheet

Finishing steps:

1. Preheat oven to 450.
2. To prepare salad, slice cucumber in half lengthwise then thinly slice crosswise. Place in salad bowl. Rinse and drain chickpeas and add to bowl with cucumbers. Cut or tear mint leaves into the bowl. Toss with indian-spiced vinaigrette, season with salt & pepper, and set aside.
3. Thinly slice tomato for flatbreads.
4. To assemble flatbread, place naan on foil-lined baking sheet and spread with HALF of the spicy garlic sauce (reserve remaining half of sauce). Pile on as much spinach as you’d like and top with tomato slices. Top spinach and tomato with a drizzle of olive oil and season with salt & pepper. To finish, crumble paneer cheese over the top, then bake for 5 minutes. After 5 minutes, switch oven to broil setting and watch closely until cheese is golden brown and the edges of naan are crispy.
5. Mix in any remaining spinach to the cucumber and chickpea salad. Cut finished flatbreads into quarters, and top with another drizzle of spicy garlic sauce. Enjoy!

Notes: A special favorite with North Indians, paneer has a delicate milky flavor is used all over India to make delicious dishes ranging from curries to desserts. It readily takes on the flavor of the spices with which it is cooked.

Contents of your meal kit:

green beans
tomatoes
white beans
balsamic vinaigrette base
onion
kalamata olives
organic egg(s)
herb salad mix

Cookware needed: small or medium saucepan with a lid, medium bowl, salad bowl

Finishing steps:

1. Fill the saucepan with water. Cover and bring to a boil over high heat. Meanwhile, trim stem end from green beans, and cut in half if you prefer bite sized pieces. Fill a medium bowl with cold water and ice.
2. When water in saucepan is boiling, add the trimmed green beans. Blanch about 60 seconds until bright green but still crisp. Drain green beans, then transfer to the ice water bowl to stop the cooking process. Once cooled completely, drain again and set aside on a clean towel to dry.
3. Slice tomatoes in half. Rinse and drain white beans. 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 (see note). Add tomatoes, white beans, green beans, onion, and olives to salad bowl. Season with salt & pepper. Toss to combine, set aside to marinate.
4. Meanwhile, place egg(s) in the bottom of the saucepan and cover with cold water. Bring to a boil over high heat. Once boiling, cover, and immediately remove from heat. Set a timer for 12 minutes. While you wait, prepare another bowl of ice water. When the 12-minute timer is up, drain egg(s) and carefully transfer to ice water. After about 1 minute, crack and peel your egg(s). Slice into quarters.
5. Divide greens between plates, top with marinated vegetables, drizzling any remaining vinaigrette over the top. Arrange quarters of hard boiled egg on top, season with a little salt & pepper to taste – voila!

Notes: For a fancy presentation, marinate the vegetables in separate small bowls, reserving a little vinaigrette for the greens. Toss the greens and divide between plates, then arrange the vegetables on top of the greens to finish.

Contents of your meal kit:

basil & mint
peas
asparagus
red bell pepper
cauliflower “cream”
flatbread
pecorino
arugula
lemon

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

Finishing steps:

1. Preheat grill to med-high heat.
2. Meanwhile, pull basil & mint leaves from their stems. Finely chop, and place in a small mixing bowl. Add peas to the bowl, along with a generous drizzle of olive oil. Use a fork to roughly mash peas. Season with salt & pepper.
3. Trim the woody stem ends from the asparagus. Rub asparagus spears and red pepper pieces with a little olive oil, and season with salt & pepper. When grill is hot, grill the vegetables about 5 minutes, turning occasionally, until crisp tender. Transfer to a plate and bring indoors. Reduce the grill temperature to low.
4. When vegetables are cool enough to handle, cut into bite sized pieces.
5. Divide cauliflower cream between flatbreads and spread evenly. Top with grilled vegetables.
6. Place flatbreads directly on the grill and close the lid. Grill until flabreads are crispy at edges. Carefully transfer flatbreads to a plate and top with pecorino cheese.
7. Place arugula in a salad bowl and top with a squeeze of lemon, a drizzle of olive oil, and a sprinkle of salt & pepper. Toss to combine.
8. Serve arugula directly on top of the hot flatbreads, and finish with a dollop of smashed pea pesto. You can fold flatbreads over and eat like a sandwich, or dig in with a knife and fork. Enjoy!

Notes: No access to an outdoor grill? You can always make this meal using a stovetop grill pan, or your oven’s broiler.

Contents of your meal kit:

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 with a pinch of red pepper flakes. When skillet is hot, cook 5 minutes, flip and cook another 3 minutes. Remove skillet from heat, add HALF the toasted sesame and soy vinaigrette and turn 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, cover 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 HALF of the sesame and soy vinaigrette

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

Contents of your meal kit:

eggplant
broccoli
ragu base
crushed tomatoes
chili flakes
walnuts
mozzarella
pecorino

Cookware needed: 2 baking sheets, 1 medium or large oven-safe nonstick skillet (see note), mixing bowl

Finishing steps:

1. Preheat oven to 425.
2. Slice eggplant crosswise into 1/3-inch slices. Arrange in a single layer on a baking sheet lined with parchment paper or foil, and season with salt & pepper. On a second baking sheet, toss broccoli with olive oil, salt & pepper. Place both baking sheets in the oven and set a timer for 10 minutes.
3. Meanwhile, heat a small amount of oil in an oven-safe nonstick skillet over med-high heat. When oil is hot add ragu base, season with salt & pepper and cook 2-3 minutes, stirring occasionally. Add tomatoes and a pinch of chili flakes. Reduce heat, and simmer 3-5 minutes. Season to taste, and transfer to a bowl.
4. After the broccoli and eggplant have been in the oven for 10 minutes, check and see if they are close to done. If eggplant is tender, remove from oven. Continue cooking broccoli until it starts to get crispy around the edges, then sprinkle chopped walnuts directly over the broccoli and bake an additional 2 minutes or until nuts are toasted.
5. Layer half of the eggplant slices into the bottom of the skillet you just used. Top with half of the sauce, and half of the mozzarella & pecorino cheeses. Repeat layers, finishing with the pecorino cheese.
6. Slide the skillet into the oven and bake 5 minutes or until cheese is melted.

Notes: Most skillets are oven-safe for a short period of time, if you aren’t sure about yours, you can always use a baking dish when you get to step 5.

Contents of your meal kit:

cauliflower
coconut oil
onion
basmati rice
spiced coconut milk
red pepper flakes
cilantro
lime
white balsamic vinaigrette
mixed greens

Cookware needed: medium to large saucepan or stockpot with lid, salad bowl

Finishing steps:

1. Roughly chop cauliflower into bite-sized pieces. Measure water as directed in notes below.
2. Heat coconut oil in a saucepan over med-high heat. When oil is hot, add onion, cauliflower, and rice and season with salt & pepper. Cook, stirring frequently until the rice is golden brown and toasted, about 5 minutes.
3. Add spiced coconut milk, water and a pinch of red pepper flakes to taste. Increase the heat to high and bring to a boil. When boiling, reduce heat to simmer, cover and cook until the cauliflower is tender about 10-15 minutes.
4. Meanwhile, roughly chop the cilantro. Set aside.
5. When the cauliflower is tender, squeeze lime juice into the soup, add HALF of the cilantro and stir to combine. Give it a taste, and add additional salt & pepper if needed. (See notes for an optional step.)
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. Divide soup between bowls and top with remaining cilantro. Enjoy salad on the side.

Notes:

• When recipe calls for water use the following: 2 cups for 2 portion, 4 cups for 4 portion, and 6 cups for 6 portion.
• Like your soup on the creamier side? Try pureeing ¼ of the soup in a blender, then add it back to the pot.
• In this recipe, we add acid (like citrus, or vinegar) before seasoning with salt to brighten flavors – reducing the amount of salt needed.

Contents of your meal kit:

red pepper
chickpeas
couscous
leeks
lemon
parsley
spinach
feta

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

Finishing steps:

1. Preheat oven to 425. Slice red pepper into ¼-inch strips. Rinse and drain chickpeas. Set both aside.
2. Measure water as indicated in notes below. Heat enough oil to cover the bottom of a saucepan over med-high heat.  When oil is hot, add couscous and stir until grains are coated with oil and begin to smell toasty.  Add water and bring to a boil.  Cover and reduce heat to low.  Simmer 5 minutes.  Then, keeping the lid on, remove from heat and let sit 10-15 minutes before fluffing with a fork. Season with salt & pepper to taste. Continue with next steps while couscous is cooking.
3. On a baking sheet, toss leeks and sliced red pepper with olive oil, salt & pepper. Place the lemon cut side down on the baking sheet as well. Once oven has heated, roast for 10 minutes. When 10 minutes have passed, remove the lemon and set aside. Add the chickpeas to the baking sheet and toss with the vegetables. Return to oven for 5 minutes or until chickpeas are heated through and vegetables are tender.
4. Meanwhile, roughly chop parsley.
5. When the vegetables are done, remove the pan from the oven, add spinach to the pan and squeeze lemon over the top. Toss well and return to the oven for 30-60 seconds until the spinach just wilts.
6. Divide the couscous between plates and top with the vegetable mixture. Sprinkle crumbled feta and parsley over the top

Notes: When recipe calls for water use 1 cup for 2 portions, 2 cups for 4 portions, or 3 cups for 6 portions.