Category Archives: Seasonal

five spice pork / kohlrabi salad / roasted pear & parsnip

five spice pork / kohlrabi salad / roasted pear & parsnip

Contents of your meal kit:

pork loin
pear
parsnips
ground ginger
thyme sprigs
baby kohlrabi
sherry vinaigrette base
five spice mix
mixed greens

Cookware needed: foil-lined baking sheet, salad bowl, medium or large nonstick skillet

Finishing steps:

  1. Preheat oven to 425. Cut pear into thin wedges and remove any stem/core/seeds. On a foil-lined baking sheet, toss pears & parsnips with olive oil, ground ginger, salt & pepper. Top with thyme sprigs, and roast 10 minutes, then toss and roast another 5 minutes.
  2. While pears and parsnips are roasting, thinly slice kohlrabi. Stack slices and cut across into matchsticks. 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. Add kohlrabi, and toss to coat with vinaigrette. Set aside.
  3. When 5 minutes remain on the pears & parsnips, heat a nonstick skillet over med-high heat. Season pork with five spice mix, salt & pepper, then rub with a small amount of oil. When skillet is hot, add pork and cook 2-3 minutes per side. The spice mix will give a deep brown color to the pork. Set pork aside to rest.
  4. Toss the salad greens with kohlrabi and vinaigrette. Season with salt & pepper to taste.
  5. Thinly slice pork and divide between serving plates. Enjoy kohlrabi salad and roasted pear & parsnip on the side.

creamy tahini soup with shrimp, winter squash, brown rice, & kale

creamy tahini soup with shrimp, winter squash, brown rice, & kale

Contents of your meal kit

shrimp
kabocha squash
carrot
creamy tahini soup base
brown rice
baby kale
lime
toasted sesame & kale crunch

Cookware needed: large saucepan or stockpot (with lid), mixing bowl, microwave-safe bowl, microplane or box grater

Finishing steps:

  1. If shrimp are still frozen, place in colander under cold running water. Set aside to drain.
  2. Place squash cut-side down and slice crosswise into ½-inch pieces. (The skin is tender and completely edible.)
  3. Place squash and carrots in the bottom of a large saucepan or stockpot. Cover with water (see notes), place a lid on top and bring to a boil over high heat. Once boiling, reduce heat as needed and simmer vegetables for 5 minutes. Add shrimp, cover again, and continue to simmer 3-5 minutes or until veggies are completely tender and shrimp is opaque and cooked through.
  4. When vegetables and shrimp are done, turn off the burner. Transfer the creamy tahini soup base into a small mixing bowl. Ladle some of the cooking water from the soup into the mixing bowl and whisk or stir well to combine, adding more water until you have a thin consistency.
  5. Pour the soup base mixture back into the saucepan or stockpot with the water and vegetables. Stir gently to combine. Taste the broth and add salt & pepper if desired. Cover to keep warm.
  6. Transfer brown rice to a microwave-safe bowl and heat in 30-second intervals until hot.
  7. Divide brown rice and kale between serving bowls, then ladle the soup over the top.
  8. Finish each bowl with a little grated lime zest (see notes), a squeeze of lime, and a sprinkle of toasted sesame & kale crunch.

Notes:

  • When recipe calls for water, use: 2.5 cups for 2 portions, 5 cups for 4 portions, 7 cups for 6 portions
  • To remove lime zest use a microplane, or the small side of a grater to remove just the bright green part of the peel.

creamy tahini soup with winter squash, brown rice, & kale

creamy tahini soup with winter squash, brown rice, & kale

Contents of your meal kit

kabocha squash
carrot
creamy tahini soup base
brown rice
baby kale
lime
toasted sesame & kale crunch

Cookware needed: large saucepan or stockpot (with lid), mixing bowl, microwave-safe bowl, microplane or box grater

Finishing steps:

  1. Place squash cut-side down and slice crosswise into ½-inch pieces. (The skin is tender and completely edible.)
  2. Place squash and carrots in the bottom of a large saucepan or stockpot. Cover with water (see notes), place a lid on top and bring to a boil over high heat. Once boiling, reduce heat as needed and simmer vegetables for 5-10 minutes or until completely tender.
  3. When squash and carrots are done, turn off the burner. Transfer the creamy tahini soup base into a small mixing bowl. Ladle some of the cooking water from the vegetables into the mixing bowl and whisk or stir well to combine, adding more water until you have a thin consistency.
  4. Pour the soup base mixture back into the saucepan or stockpot with the water and vegetables. Stir gently to combine. Taste the broth and add salt & pepper if desired. Cover to keep warm.
  5. Transfer brown rice to a microwave-safe bowl and heat in 30-second intervals until hot.
  6. Divide brown rice and kale between serving bowls, then ladle the soup over the top.
  7. Finish each bowl with a little grated lime zest (see notes), a squeeze of lime, and a sprinkle of toasted sesame & kale crunch.

Notes:

  • When recipe calls for water, use: 2.5 cups for 2 portions, 5 cups for 4 portions, 7 cups for 6 portions
  • To remove lime zest use a microplane, or small side of a grater to remove just the bright green part of the peel.

turkey & eggplant caponata flatbreads / roasted green bean & beet salad

Contents of your meal kit:

ground turkey
green beans
almonds
eggplant
bell peppers & onion mix
caponata base
lemony pickled beets
flatbread
goat cheese

Cookware needed: foil-lined baking sheet, large nonstick skillet with lid, mixing bowl

Finishing steps:

  1. Preheat oven to 450. Trim the stem end of green beans if needed, then on a foil-lined baking sheet, toss with olive oil, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, sprinkle with almonds, and roast another 5 minutes or until green beans are lightly charred and tender.
  2. Meanwhile, trim stem from eggplant, and cut into 1/3-inch dice.
  3. Heat a small amount of oil in a nonstick skillet over med-high heat. Add ground turkey, and bell pepper & onion mix. Season with salt & pepper, cook 5-7 minutes or until vegetables are tender and turkey is no longer pink.
  4. Reduce heat to medium. Add eggplant & caponata base. Cover and cook 5 minutes, then uncover and simmer about 3 minutes or until most of the liquid has evaporated.
  5. When green beans and almonds are done, toss in a mixing bowl with lemony pickled beets and their liquid. Season with salt & pepper to taste.
  6. Using the same baking sheet, remove foil and place flatbreads in a single layer (use a second baking sheet if needed), poke holes into flatbread using a fork. Bake for 3-5 minutes until golden and toasted on the bottom. Flip the flatbreads, top with turkey & eggplant caponata, sprinkle with goat cheese and return to oven for another 3-5 minutes.
  7. Cut flatbreads in half or into quarters and serve with roasted green bean & beet salad.

eggplant caponata flatbreads / roasted green bean & beet salad

eggplant caponata flatbreads / roasted green bean & beet salad

Contents of your meal kit:

green beans
almonds
eggplant
bell pepper & onion mix
caponata base
lemony pickled beets
flatbread
goat cheese

Cookware needed: foil-lined baking sheet, medium or large nonstick skillet with lid, mixing bowl

Finishing steps:

  1. Preheat oven to 450. Trim the stem end of green beans if needed, then on a foil-lined baking sheet, toss with olive oil, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, sprinkle with almonds, and roast another 5 minutes or until green beans are lightly charred and tender.
  2. Meanwhile, trim stem from eggplant, and cut into 1/3-inch dice.
  3. Heat a small amount of oil in a nonstick skillet over med-high heat. Add bell pepper & onion mix, and season with salt & pepper. Sauté 5 minutes, stirring occasionally.
  4. Reduce heat to medium. Add eggplant & caponata base. Cover and cook 5 minutes, then uncover and simmer about 3 minutes or until most of the liquid has evaporated.
  5. When green beans and almonds are done, toss in a mixing bowl with lemony pickled beets and their liquid. Season with salt & pepper to taste.
  6. Using the same baking sheet, remove foil and place flatbreads in a single layer (use a second baking sheet if needed), poke holes into flatbread using a fork. Bake for 3-5 minutes until golden and toasted on the bottom. Flip the flatbread, top with caponata, sprinkle with goat cheese and return to oven for another 3-5 minutes.
  7. Cut flatbreads in half or into quarters and serve with roasted green bean and beet salad.

not-your-mama’s chicken noodle

not-your-mama’s chicken noodle

Contents of your meal kit:

ground chicken
garlic
meatball seasoning
pecorino cheese
leek, carrot & celery mix
red pepper flakes
chicken soup base
pasta
zoodles
spinach

Cookware needed: mixing bowl, large nonstick skillet, large saucepan or stockpot (with lid)

Finishing steps:

  1. Finely chop garlic and measure water (see notes). Set both aside.
  2. In a mixing bowl, combine ground chicken, meatball seasoning, and HALF of the pecorino cheese. Keep a small bowl of water near you, and with wet hands, roll heaping tablespoons of the mixture into meatballs. Continue to keep hands damp to prevent the meat from sticking to your fingers.
  3. Heat a small amount of oil in a nonstick skillet over med-high heat. When oil is hot, add the meatballs in a single layer (work in batches if necessary) and cook 5-6 minutes, turning occasionally. When browned on all sides, remove skillet from heat. Meatballs will finish cooking in the broth later.
  4. While meatballs are browning, heat a small amount of oil in a saucepan or stockpot over med-high heat. Add leek, carrot, & celery mix and sauté 2-3 minutes or until edges of leek are golden. Add chopped garlic to the saucepan along with a pinch of red pepper flakes (optional). Continue cooking 30-60 seconds longer. Add the water you measured in step 1 and the chicken soup base then cover and bring to a boil over high heat.
  5. When soup is boiling, add pasta and meatballs. Return lid, reduce heat to low and simmer 3 minutes. Add zoodles, return to a simmer and continue cooking until pasta and zoodles are both tender, about 3-5 minutes. To finish, stir in spinach and remove from heat.
  6. Ladle soup into bowls and top with a sprinkle of the remaining pecorino cheese. Enjoy – but please don’t compare to your mom’s chicken soup!

Notes: When recipe calls for water use: 3 cups for 2 portions, 6 cups for 4 portions, 9 cups for 6 portions.

tilapia with parsley pesto / zucchini with sun-dried tomato / herb salad

tilapia with parsley pesto / zucchini with sun-dried tomato / herb salad

Contents of your meal kit:

tilapia
zucchini
sun-dried tomatoes in oil
lemon
mustard vinaigrette base
garden herb salad mix
parsley pesto

Cookware needed: foil-lined baking sheet, medium or large nonstick skillet with lid, salad bowl

Finishing steps:

  1. Preheat oven to 425.
  2. Cut zucchini in half lengthwise then crosswise into ½-inch slices. Place on a foil-lined baking sheet. Toss with sun-dried tomatoes and their oil. Season with salt & pepper. Once oven has heated, roast for 5 minutes, then toss, and roast another 5 minutes.
  3. After you toss the zucchini, season both sides of fish with salt & pepper. Heat a small amount of oil in a nonstick skillet over medium heat. When oil is hot, add fish and cook 3-5 minutes or until golden brown. Gently turn fish with a spatula, place lid on the skillet, and cook another 3-5 minutes depending on thickness. Test fish for doneness, then squeeze lemon over fish and into the skillet. Remove from heat.
  4. 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.
  5. Divide tilapia between plates, drizzle with any lemon juice that remains in the pan and finish with a small dollop of the parsley pesto. Serve roasted zucchini and the herb salad on the side.

pan-seared chicken / roasted delicata squash / salad with cinnamon vinaigrette

pan-seared chicken / roasted delicata squash / salad with cinnamon vinaigrette

Contents of your meal kit

chicken
salanova lettuce
fennel
delicata squash
house-made poultry seasoning
cinnamon vinaigrette base
grapes
white wine sauce starter

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

Finishing steps:

  1. Preheat oven to 400. Rinse the whole head of salanova lettuce, shake off excess water, and turn upside down on a towel to dry. Thinly slice fennel, set aside.
  2. Trim the stem ends off the squash and cut in half lengthwise.  Use a spoon to scoop out seeds and discard.  Place cut side down and slice crosswise into ½-inch pieces.  (The skin is very tender and completely edible.)
  3. On a baking sheet, toss squash with olive oil, salt & pepper.  Once oven has heated, roast for 10 minutes, then toss, and roast another 5-10 minutes or until golden and tender.
  4. Meanwhile, season both sides of chicken with salt & poultry seasoning.  Heat a small amount of oil in a nonstick skillet over medium heat.  Cook chicken about 5 minutes per side, or until cooked through.
  5. While chicken is cooking, 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 grapes in half and add to bowl along with fennel. Cut off the stem/root end of the salanova and then add the greens to your salad bowl, toss to combine and season with salt & pepper to taste.
  6. When chicken is done, transfer to a cutting board. Add white wine sauce starter and a few tablespoons of water to the hot skillet to “deglaze.”  Simmer a minute or so until the sauce is reduced.  (If you’re feeling indulgent, you could swirl a pat of butter into the sauce at the very end.)
  7. Slice the chicken, divide between plates and spoon some of the pan sauce over each portion.  Enjoy the roasted squash and salad on the side.

pork chops & apple butter / rustic mashed potatoes / salad with lemon vinaigrette

pork chops & apple butter / rustic mashed potatoes / salad with lemon vinaigrette

Contents of your meal kit:

pork chops
potatoes
chive butter
lemon vinaigrette base
salad mix
apple butter

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

Finishing steps:

  1. Cut potatoes into bite-sized chunks and place in a saucepan. Cover with water and lid, and bring to a boil over high heat. Once boiling, cook for 7-10 minutes, or until fork tender, reducing heat as necessary. Drain potatoes and return to saucepan. Smash with a potato masher or the back of a fork. Stir in chive butter, season with salt and pepper to taste, cover to keep warm. (If potatoes are dry for your taste, stir in a drizzle of olive oil.)
  2. Once potatoes are done, heat a small amount of oil in a skillet over med-high heat. Season both sides of pork with salt & pepper. When skillet is hot, add pork and cook 2-3 minutes per side. Transfer to cutting board, tent with foil, and let rest.
  3. While pork is resting, 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 greens. Toss gently and season with salt & pepper to taste.
  4. Once pork chop has rested a few minutes, slice and serve topped with a dollop of apple butter. Enjoy rustic mashed potatoes and salad on the side.

 

smoked chicken sausage hoppin’ john / sweet & sour rainbow chard

Contents of your meal kit:

smoked chicken sausage
rainbow chard
black eyed peas
garlic
holy trinity (onion, pepper, celery)
cajun spice mix
brown rice
sweet & sour vinegar mix

Cookware needed: medium or large nonstick skillet with lid, large skillet

Finishing steps:

  1. There are a few things that need to be quickly prepped before you get started:
    • Wash rainbow chard and give it a quick shake to dry. Remove leaves from the chard stems—do not discard the stems. Slice leaves into ½-inch ribbons and stems into ¼-inch slices.
    • Rinse and drain the black-eyed peas.
    • Slice garlic as thinly as possible.
    • Slice smoked chicken sausage. (Sausage has been fully cooked.)
  2. Heat a small amount of oil in a nonstick skillet over med-high heat. When oil is hot, add the holy trinity mix and cook 2-3 minutes. Add sliced sausage and continue to cook, stirring occasionally, until sausage is lightly browned.
  3. Add spice mix to the skillet and stir to coat vegetables. Stir in the black-eyed peas, brown rice and sliced sausage. Reduce heat to low, and cook until heated through, stirring occasionally. If the mixture seams dry, add 1-2 tablespoons of water. Season with salt to taste. Remove from heat, cover and keep warm.
  4. Heat a small amount of oil in a second skillet over med-high heat. When oil is hot, add rainbow chard stems and cook 5 minutes or until softened. Add sliced garlic and rainbow chard leaves, cooking quickly until leaves begin to soften. Stir in the sweet & sour vinegar mix, cooking another 30 seconds. Season with salt & pepper to taste.
  5. Serve the Hoppin’ John alongside the greens, or on top of them.

Note: Hoppin’ John is a traditional southern dish, often eaten on New Years day to bring good luck.