Contents of your meal kit:

sweet potato
mushrooms
red bell pepper
pecans
rosemary
baby kale
white balsamic vinegar
medjool dates

Cookware needed: baking sheet (foil-lined optional), medium or large skillet

Finishing steps:

1. Preheat oven to 425. Cut sweet potato in half lengthwise, then crosswise into 1/2-inch slices. Arrange in a single layer on a baking sheet and toss with olive oil, salt & pepper. Roast for 15 minutes, flip then roast an additional 10 minutes or until tender and golden brown. Continue with next steps while sweet potatoes are roasting.
2. Using a damp paper towel, gently wipe mushrooms of any dirt. Trim stems and cut into quarters. Thinly slice bell pepper. Set both aside.
3. Toast pecans in dry skillet over medium heat, stirring frequently to prevent burning. When pecans are fragrant and slightly toasted, remove from heat and transfer to a cutting board.
4. Once you flip the sweet potatoes, heat a small amount of oil in a skillet over medium heat. Sauté mushrooms and rosemary sprig until mushrooms begin to soften and are slightly browned, about 3-4 minutes. Discard rosemary sprig and transfer mushrooms to cutting board with pecans.
5. Return skillet to the burner over medium heat, add a little more oil if needed. Add sliced bell pepper to the skillet and season with salt & pepper. Sauté 3-4 minutes or until tender.
6. When bell pepper is tender, add baby kale to the skillet and sprinkle with salt & pepper. Sauté about 1 minute, or until wilted but still green. Drizzle with vinegar and toss to combine.
7. Divide peppers & greens between bowls, and top with sweet potatoes. Roughly chop mushrooms & pecans, and combine with dates. Spoon on top of the sweet potatoes. Enjoy!

Contents of your meal kit

cilantro
chickpeas
canned tomatoes
onion & jalapeno mix
curry spice blend
chickpea flour
indian-spiced vinaigrette base
salad greens
yogurt

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

Finishing steps:

1. Roughly chop the cilantro. Rinse and drain chickpeas. Open canned tomatoes. Set everything aside.
2. Heat a small amount of oil in a nonstick skillet over medium heat. When oil is hot, add HALF of the onion & jalapeno mix and cook 2-3 minutes, stirring occasionally.
3. Add the curry spice blend to the skillet and sauté about 30 seconds to incorporate. Add canned tomatoes and season with salt & pepper. Cover and simmer, reducing the heat as necessary.
4. Meanwhile, combine chickpeas, chickpea flour, remaining onion-jalapeno mix, HALF of the cilantro, a heavy drizzle of olive oil, and salt & pepper in a mixing bowl. Add water (see note) until a thick paste the consistency of biscuit dough is formed.
5. Add chickpea dumplings to the simmering tomato sauce by the spoonful, leaving space between each dumpling (should make about 2-3 per person). Cover and steam 10 minutes. Uncover and simmer to reduce sauce.
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 the chickpea dumplings and curried tomatoes between plates, top with a dollop of yogurt and remaining cilantro. Enjoy the salad on the side.

Note: When the recipe calls for water add the following: 2-3 tbsp for 2 portion, 5-6 tbsp for 4 portion, 8-9 tbsp for 6 portion

Contents of your meal kit:

organic eggs
cremini mushrooms
sage
apple
salanova (greens)
fennel
gruyere
leeks
cider vinaigrette base

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

Finishing steps:

1. Preheat your oven’s broiler. Using a damp paper towel, gently wipe mushrooms of any dirt. Trim the end of mushroom stems and slice into ¼-inch slices. Chop sage. Thinly slice apple. Thinly slice fennel. Set aside.
2. Rinse the head of salanova lettuce, shake off excess water, and turn upside down on a towel to try.
3. Crack eggs into a bowl and season generously with salt & pepper. Whisk together. Add gruyere and stir.
4. Add a small amount of oil to the skillet. When oil is hot, add mushrooms and cook, stirring occasionally, until golden and all liquid has evaporated. Remove from skillet and place on a paper towel to absorb excess moisture.
5. Reduce heat to med-low, add leeks and sage to skillet; cook, stirring often, until leeks are softened, about 5 minutes. Add a splash of water if the leeks begin to brown before softening.
6. Return mushrooms to skill and pour in egg mixture. Stir 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.
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. Cut off the stem/root end of the salanova and then transfer the greens to your salad bowl, toss to combine with the vinaigrette and season with salt & pepper to taste. Top with sliced apples and fennel. Serve the salad alongside frittata.

Note: Use a small skillet for 2, or a medium for 4/6 portions. Most are oven safe for a brief amount of time. If yours has a plastic/rubber handle, wrap with foil to protect. Aren’t sure about putting yours in the oven? See website for a plan B.