Category Archives: Fall

chicken / seasonal frittata (sunchoke + spinach) / salad with kumquat vinaigrette

Contents of your meal kit:

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

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

Finishing steps:

  1. Heat a small amount of oil in an oven-safe nonstick skillet over medium heat. Season both sides of chicken with salt & pepper. Cook about 5 minutes per side. Continue with next steps while chicken is cooking.
  2. Rinse the head of salanova lettuce, shake off excess water, and turn upside down on a towel to dry.
  3. Preheat your oven’s broiler. Thinly slice sunchokes, and set aside.
  4. Crack eggs into a bowl and season generously with salt & pepper. Whisk together. Add gruyere and stir.
  5. When chicken is cooked through, transfer to a cutting board. Add a little more oil to skillet if needed, and increase heat med-high. 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.
  6. 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.
  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. 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 topped with sliced chicken 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.

seasonal frittata (sunchoke + spinach) / salad with kumquat vinaigrette

seasonal frittata (sunchoke + spinach) / salad with kumquat vinaigrette

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.

seared pork / lemon-caper braised brussels sprouts / rosemary smashed sweet potato

seared pork / lemon-caper braised brussels sprouts / rosemary smashed sweet potato

Contents of your meal kit:

pork loin
sweet potato
garlic
rosemary
shaved brussels sprouts
lemon-caper sauce

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

Finishing steps:

  1. Cut sweet potato into bite-sized chunks and place in saucepan along with the garlic. Add enough water to cover the potatoes and place lid on the saucepan. Bring to a boil over high heat. Once boiling, cook for 7-10 minutes, or until fork tender, reducing heat as necessary. When done, drain sweet potatoes and return to saucepan.
  2. Remove rosemary leaves from their stems by holding the sprig upright with one hand, and using other hand to pull down against the direction the leaves are growing. Leaves will pull off as you slide your fingers down. Coarsely chop and add to the saucepan with sweet potatoes. Roughly smash with a potato masher or a fork and season with salt & pepper. If they seem dry, add a drizzle of olive oil or a pat of butter. Cover and keep warm.
  3. Heat a small amount of oil in a nonstick skillet over med-high heat. Season both sides of pork with salt & pepper. When oil is hot, add pork and cook 1-2 minutes to brown each side. Transfer to a plate and cover to keep warm.
  4. Keep skillet over med-high heat, and add a bit more oil if needed. Toss the shaved brussels sprouts into the skillet, and cook 2-3 minutes or until edges are caramelized. Add lemon-caper sauce and water (see note). Cover and simmer 2-3 minutes.
  5. Add the pork back to the skillet with the brussels sprouts and simmer 2-3 minutes uncovered, to reduce sauce, and finish cooking the pork.
  6. Divide brussels sprouts between plates. Slice pork and place on top of the brussels sprouts. Finish by drizzling with any lemon-caper sauce remaining in the skillet. Enjoy sweet potatoes on the side.

Notes: When recipe calls for water, add ½ cup for 2 portion, 1 cup for 4 portion, 1 ½ cup for 6 portion.

tilapia with a pomegranate-persimmon salsa / green beans with sage butter

tilapia with a pomegranate-persimmon salsa / green beans with sage butter

Contents of your meal kit:

tilapia
fuyu persimmon
shallot
pomegranate seeds
chopped parsley
lemon
green beans
sage butter

Cookware needed: small mixing bowl, 2 medium or large skillets with lids (at least one nonstick)

Finishing steps:

  1. Dice persimmon into ¼-inch pieces. Finely mince shallot. Combine in a mixing bowl along with pomegranate seeds, parsley, a squeeze of lemon juice and a drizzle of olive oil. Set aside.
  2. Season both sides of fish with salt & pepper. Heat a small amount of oil in a nonstick skillet over medium heat. Once hot, add tilapia and cook 3-5 minutes or until golden brown. Flip, cover and cook another 3-5 minutes or until cooked through. Continue with next steps after flipping the fish.
  3. Place green beans in the bottom of a second skillet along with 2-3 tablespoons of water. Cover, turn heat to high, and steam green beans about 3 minutes or until tender. Remove lid, and when water has mostly evaporated, turn off the burner. Stir in the sage butter, and season with salt & pepper. If the fish isn’t ready yet, cover green beans to keep warm.
  4. Once tilapia is cooked through, divide between plates and top each serving with a big spoonful of pomegranate-persimmon salsa. Enjoy green beans on the side.

 

 

 

chicken & curry-roasted butternut squash / yogurt-cilantro sauce / quinoa

Contents of your meal kit:

chicken
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. 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. Cut chicken into bite size pieces.
  5. When squash and carrots are done, drain, then combine with chicken and chickpeas. Drizzle with olive oil, curry powder, and salt to taste. Toss together and then tip the ingredients onto your baking sheet. Roast in preheated oven for 10-15 minutes, or until squash begins to caramelize and chicken is cooked through.
  6. Divide quinoa between serving plates or shallow bowls. Top with the curry-roasted chicken, 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).   Add chicken, chickpeas to the baking sheet, sprinkle with curry powder, toss and continue roasting until chicken is cooked through. It will take a little longer – but simplifies cleanup!

curry-roasted butternut squash & chickpeas / yogurt-cilantro sauce / quinoa

curry-roasted butternut squash & chickpeas / yogurt-cilantro sauce / quinoa

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!

salmon & cider-glazed peppers / wilted cabbage with goat cheese & pepita brittle

salmon & cider-glazed peppers / wilted cabbage with goat cheese & pepita brittle

Contents of your meal kit:

salmon
bell pepper
apple
pepitas
maple brittle base
cabbage
lemon
cider glaze
goat cheese

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

Finishing steps:

  1. Preheat oven to 425. Slice bell pepper into ¼-inch strips. Place bell pepper on one side of a foil-lined baking sheet. Drizzle with olive oil and season with salt & pepper. Season salmon with salt & pepper and place on the other side of the baking sheet. Roast for 10-15 minutes, or until the salmon is done to your liking, and bell peppers are tender
  2. Meanwhile, thinly slice or chop the apple. Tear off a small sheet of foil and set aside.
  3. In a dry nonstick skillet, toast pepitas over medium heat until they pop and turn golden brown. Add the maple brittle base and continue cooking. Stir constantly until the pepitas clump together and are very sticky. Transfer to the sheet of foil. Sprinkle the pepita brittle with salt and set aside to cool.
  4. Wipe out the skillet and heat a small amount of oil over med-high heat. Add cabbage, apple and a squeeze of lemon juice to the skillet, cooking until cabbage is wilted, but still has a bite to it. Season with salt & pepper and remove from heat.
  5. When the salmon is nearly done, drizzle the peppers with cider glaze and return the entire baking sheet to the oven. Switch the oven to the broil setting and watch closely to prevent burning. When top of salmon appears caramelized, remove from oven.
  6. Divide salmon, peppers and cabbage between serving plates. Top the warm cabbage with goat cheese and pepita brittle. Enjoy!

Notes: Adding acid (like vinegar or lemon juice) helps cabbage retain its bright color. Apple also helps in the process – but mostly we just love when the apple turns bright pink!

turkey sausage patties & stuffed delicata squash / spinach salad

Contents of your meal kit:

ground turkey
sausage seasoning blend
mushrooms
onion
dried sage
quinoa
delicata squash
walnuts
cranberries
feta
mustard vinaigrette base
spinach

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

Finishing steps:

  1. Preheat oven to 450. Using a damp paper towel, wipe mushrooms of any dirt. Then chop into small pieces. Season ground turkey with sausage seasoning blend, salt & pepper. Form into patties.
  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. When quinoa is done, fluff with a fork and mix in walnuts and cranberries.
  4. 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.
  5. While squash is in the oven, heat a small amount of oil in a nonstick skillet, over medium heat. When pan is hot, add turkey patties, and cook about 5 minutes per side, or until cooked through.
  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. Enjoy stuffed squash and turkey patties, 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.

stuffed delicata squash / spinach salad

stuffed delicata squash / spinach salad

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.

turkey & black bean chili / cilantro-lime yogurt / honey-dijon dressed greens

turkey & black bean chili / cilantro-lime yogurt / honey-dijon dressed greens

Contents of your meal kit:

ground turkey
black beans
bell pepper & onion mix
chili spice blend
crushed tomatoes
honey-dijon dressing base
baby romaine mix
pepitas
cilantro-lime yogurt sauce

Cookware needed: medium or large saucepan, salad bowl

Finishing steps:

  1. Rinse and drain black beans, set aside.
  2. Heat a small amount of oil in a saucepan over med-high heat. When oil is hot, add bell pepper & onion mix. Season with salt & pepper and cook, stirring occasionally, until tender and slightly golden.
  3. Next, add ground turkey and use a spoon or spatula to break up the meat as it cooks. When turkey is no longer pink, add the chili spice blend and continue cooking 30 seconds. Season with salt & pepper.
  4. Add beans to the saucepan along with crushed tomatoes and water (see note). Bring to a simmer, reduce heat and continue simmering, 10 minutes. When finished, taste the chili and add salt & pepper if desired.
  5. Pour dressing 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. Sprinkle with pepitas.
  6. Serve chili in bowls topped with a dollop of the cilantro-lime yogurt sauce. Enjoy the salad on the side.

Note:

  • When recipe calls for water, use the following: 1 cup for 2 portions, 2 cups for 4 portions, 3 cups for 6 portions.
  • If you like your chili spicy, add a dash of hot sauce, or a pinch of red pepper flakes. We’ve added a little bit of heat to our chili spice blend…but wouldn’t be offended if you wanted to go five-alarm here!