Contents of your meal kit:

eggplant
zucchini
onion
diced tomatoes
thyme & basil
caesar vinaigrette base (see note)
salad greens
grated pecorino
eggs

Cookware needed: medium or large nonstick skillet, salad bowl

Finishing steps:

1. Trim stem from eggplant and zucchini. Cut both into 1/3-inch dice. Set aside.
2. Heat a small amount of oil in a nonstick skillet over med-high heat. When oil is hot, add eggplant, zucchini & onion. Season with salt & pepper, cook, stirring occasionally, 3-5 minutes.
3. Add diced tomatoes and thyme sprigs then continue to cook, 3-5 minutes or until vegetables are tender. Season with salt & pepper to taste.
4. Pour caesar 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 and the grated pecorino. Toss gently and season with salt & pepper to taste.
5. Pull basil leaves from stem and stack the leaves. Roll the leaves together, then slice crosswise into thin ribbons (called a “chiffonade”). Stir the chiffonade of basil into the ratatouille, then divide between serving plates and keep warm.
6. Wipe out the skillet and place back on the stove over medium heat. Add a little olive oil to the skillet. While the skillet is heating, crack eggs into a small dish. Once skillet is hot, add the eggs carefully and cook to desired doneness, about 2-3 minutes for sunny side up.
7. Top each serving of ratatouille with an egg. Enjoy the salad on the side.

Note: Caesar vinaigrette base contains Worcestershire sauce (which is not a vegetarian ingredient). Vegetarian customers will receive lemon garlic vinaigrette base.

Contents of your meal kit:

rainbow chard
shallot
tomatoes
curry powder
lentils
red wine vinaigrette
spring herb salad mix

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

Finishing steps:

1. Rinse rainbow chard thoroughly. Trim the stems from the leaves, and set aside. Slice leaves into 1/3-inch ribbons. Cut stems into 1/3-inch pieces and keep separate. Finely mince shallot.
2. Heat enough oil to coat the bottom of a saucepan over med-high heat. When oil is hot, add shallots, season with salt & pepper, and sauté 1-2 minutes, stirring occasionally.
3. Add tomatoes and their liquid, chard stems, and curry powder. Season with salt & pepper and cook another 1-2 minutes.
4. Add water (see note below) and lentils. Bring to a boil over high heat, cover and reduce heat to low. Simmer 10-12 minutes, or until lentils are tender but not completely mushy.
5. Next, add chard greens, cover and continue to cook 3 minutes.
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 lentils between bowls and serve the salad on the side.

Note: When recipe calls for water add: 1 ½ cups for 2 portions, 3 cups for 4 portions, 4 ½ cups for 6 portions.

Contents of your meal kit:

mixed mushrooms
asparagus
meyer lemon vinaigrette base
ragu base
polenta
tomato sauce
herb compound butter

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

Finishing steps:

1. Using a damp paper towel, wipe mushrooms clean of any dirt. Chop mushrooms into 1/3-inch pieces.
2. Thinly slice asparagus on the diagonal. Place in a nonstick skillet with just enough water to cover the bottom. Cover, turn heat to high, and steam 1-2 minutes, until bright green. Immediately drain in a colander and rinse with cold water. Pour vinaigrette base into the bottom of mixing bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. Pat asparagus dry with a paper towel before adding to mixing bowl with lemon vinaigrette. Season with salt & pepper, toss to combine.
3. Using the same nonstick skillet, heat a small amount of oil over med-high heat. When oil is hot, add mushrooms and ragu base, season with salt & pepper and cook stirring occasionally, 5-7 minutes.
4. Meanwhile, fill a saucepan with water (see note). Bring to boil over high heat. When water is boiling, reduce heat to low and slowly add polenta, while whisking to prevent clumping. Cook 15 minutes stirring frequently. Finished texture should be soft and creamy.
5. When ragu base is well browned, add a splash of water to deglaze skillet, then quickly scrape the bottom with a wooden spoon to remove any bits. Add tomato sauce; reduce heat to low; cover and simmer until ready to serve.
6. When the polenta is done, stir in herb compound butter and season with salt & pepper to taste. Immediately divide polenta between plates and top with mushroom ragu. Serve asparagus salad on the side.

Note: When recipe calls for water, use the following amounts: 2½ cups for 2 portions, 4 cups for 4 portions or 6 cups for 6 portions

Contents of your meal kit:

poblano pepper mix
mushrooms
cilantro
eggs
jack cheese
cilantro vinaigrette base
spinach
tomatoes
tapatio (optional)

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

Finishing steps:

1. Preheat your oven’s broiler. Prep vegetables for frittata: (1) Thinly slice peppers. (2) Wipe mushrooms clean with a damp paper towel, trim/discard the stem ends, and thinly slice. (3) Roughly chop cilantro.
2. Crack eggs into a bowl and season generously with salt & pepper. Whisk together. Stir in cheese and cilantro.
3. Heat a small amount of oil in an oven-safe nonstick skillet over medium heat. When hot, cook mushrooms, stirring occasionally, until golden. Transfer mushrooms to a paper towel to absorb excess moisture.
4. Add a bit more oil to the skillet. Cook poblano pepper mix, stirring often, about 5 minutes, or until softened. Reduce heat to low, add mushrooms back to skillet, and season with salt & pepper.
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 your frittata is browning too much but not cooked through, cover with foil and return to the broiler to continue cooking
6. When done, slide frittata 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 spinach. Slice tomatoes in half and add to the salad. Season with salt & pepper to taste.
8. Serve wedges of frittata on each plate with a drizzle of tapatio if desired. Enjoy the salad on the side.

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:

mushrooms
parsnip (looks like a white carrot)
brussels sprouts
red onion
carrots
dried cherries & apricots
mostarda base
italian seasoning blend

Cookware needed: baking sheet, small saucepan

Finishing steps:

1. Preheat oven to 425.
2. Prep vegetables for roasting:
   • Using a damp paper towel, wipe mushrooms of any dirt, then slice in ½.
   • Using a vegetable peeler, peel the outside layer of the parsnip. Cut the parsnip in half lengthwise, and then crosswise into 1/3-inch slices.
   • Trim ends of brussels sprouts and cut in half.
3. On a baking sheet, toss mushrooms, parsnip, brussels sprouts, onion, and carrots with olive oil, italian seasoning blend, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, and roast another 10-15 minutes.
4. Meanwhile, coarsely chop the cherries and apricots and put in a small saucepan with the mostarda base. Add enough water to just cover the fruit and bring to a boil, uncovered, over high heat. When boiling, reduce heat to low, and allow to simmer until the liquid reaches a syrupy consistency. Remove from heat, cover to keep warm.
5. Divide vegetables between serving bowls or plates, and drizzle the mostarda over the top.

Notes: Mostarda is a classic Northern Italian condiment made of dried or candied fruit and mustard, and is traditionally served with boiled meats.

Contents of your meal kit:

sweet potato
grape tomatoes
white beans
white pepper spice blend
balsamic vinaigrette base
mixed greens
olive tapenade
parsley

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

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. Slice tomatoes in half. Rinse and drain beans. Add both to the salad bowl along with the white pepper spice blend. Toss genly, then allow to marinate while continuing with next steps.
2. 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.
3. 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, sprinkle potatoes with a little salt if desired, and transfer to serving plates.
4. Add greens to the salad bowl with beans and tomatoes and gently toss everything together. Season with salt to taste.
5. To serve, top potatoes with the olive tapenade and parsley. Enjoy the hearty white bean and & tomato salad on the side.

Contents of your meal kit:

quinoa
chickpeas
green olives
cherry tomatoes
lemon
cauliflower
onion
ras el hanout

Cookware needed: small or medium saucepan, foil, large 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. Meanwhile, rinse and drain chickpeas, slice olives and tomatoes in half, thinly slice lemon, and break any extra large chunks of cauliflower into smaller pieces.
4. Tear off a foil sheet large enough to create one packet for all of the meal kit ingredients (except quinoa). Working on top of a baking sheet, place cauliflower, chickpeas, onion, olives and tomatoes on the foil. Drizzle with olive oil, sprinkle with ras el hanout spice blend and salt & pepper. Toss to combine. Top with lemon slices, then fold the foil over the ingredients and crimp the edges to seal completely. Place into the oven for 15-20 minutes or until cauliflower is done to your liking.
5. Carefully open the foil packet and give everything a good toss to combine flavors. Serve tagine on top of quinoa, and season with additional salt and pepper if needed.

Notes: Tagine is a dish named after the type of vessel it’s traditionally cooked in. Tagines are typically earthenware dishes, with cone shaped lids. The lid captures condensation from the steam while cooking, which drips back down into the dish, keeping the ingredients moist. The foil packet you’ve created here will provide a similar effect.

Contents of your meal kit:

bell pepper
onion
portobello mushrooms
chistorra spices
chickpeas
sherry vinaigrette base
grated carrot

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

Finishing steps:

1. Preheat oven to 400. Slice bell pepper into ¼-inch pieces. Toss with onions on a baking sheet, along with olive oil, salt & pepper.   Place in the preheated oven, and set a timer for 10 minutes.
2. Meanwhile, using a damp paper towel, 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, chistorra spices, salt & pepper. (You may not need all of the chistorra spices.)
3. When the 10 minute timer is up, heat a nonstick skillet over medium heat. Place portobellos in pan and cook about 1-2 minutes a side or until browned. Transfer them to the baking sheet with the onions & peppers and return to oven to keep warm.
4. Meanwhile, rinse and drain chickpeas.   Use a paper towel to wipe out the pan you used for the portobellos, and add a very small amount of oil. Heat again over med-high heat and add the chickpeas. Season with salt & pepper and sauté about 3-4 minutes, until they begin to turn golden brown.
5. Pour vinaigrette base into the bottom of a salad bowl along with an equal amount of olive oil. Whisk or mix with a fork to combine. Add spinach, grated carrot, and toasted chickpeas to the bowl. Toss gently.
6. Serve chistorra-spiced portobellos with warm chickpea salad. Enjoy!

Notes: Chistorra spices are similar to flavors in chorizo — smokey and garlicy, but not very spicy/hot at all.

Contents of your meal kit:

chickpeas
cabbage
sweet potato
herb seasoning
chia seed binder
roasted garlic vinaigrette
parsley

Cookware needed: baking sheet, shallow dish, medium-large nonstick skillet, small mixing bowl

Finishing steps:

1. Preheat oven to 425.
2. Cut cabbage into 2-inch chunks. Cut sweet potato in half lengthwise. Lay flat side down and cut crosswise into 1/3-inch slices.
3. On a baking sheet, toss cabbage and sweet potatoes with olive oil, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, and roast another 5-10 minutes.
4. Meanwhile, rinse and drain chickpeas. In a shallow dish use a fork to roughly mash the chickpeas. Add herb seasoning, and enough of the chia seed binder to hold the mix together (you don’t want it to be too wet), form into small patties.
5. After tossing veggies, heat a nonstick skillet over med-high heat. Add enough oil to cover the bottom of the pan. When oil is hot, add chickpea patties in one layer (work in batches if necessary). Cook 2-5 minutes per side or until golden brown and cooked through. If needed, add more oil to the pan, or reduce heat if they are browning too quickly.
6. While chickpea patties are cooking, pour vinaigrette into a small mixing bowl and add and equal amount of olive oil. Whisk or mix with a fork to combine. Season with salt & pepper to taste.
7. Remove parsley leaves from their stems and roughly chop. Set aside.
8. Divide vegetables and chickpea patties between plates. Finish the plate with a sprinkle of chopped parsley and a drizzle of roasted garlic vinaigrette. Enjoy!