Category Archives: Seasonal

hoppin’ john / sweet & sour rainbow chard

hoppin’ john / sweet & sour rainbow chard

Contents of your meal kit:

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.
  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 until softened and slightly golden, about 5 minutes.
  3. Add spice mix to the skillet and stir to coat vegetables. Stir in the black-eyed peas and brown rice. 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.

steak with coffee butter / sautéed radish / roasted broccoli

steak with coffee butter / sautéed radish / roasted broccoli

Contents of your meal kit:

flank steak
broccoli
coriander & cumin mix
radish
radish greens
coffee butter

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

Finishing steps:

  1. Preheat oven to 425. On a foil-lined baking sheet, toss broccoli with olive oil, coriander & cumin mix, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, and roast another 5-10 minutes.
  2. Cut radishes into quarters. Set aside.
  3. Meanwhile, heat a skillet over high heat. Season both sides of steak with salt & pepper and rub with olive oil. When skillet is hot, add steak and cook 3-5 minutes per side for medium rare.   You should see a nice crust on both sides. Transfer to cutting board, tent with foil, and rest up to 10 minutes.
  4. While steak is resting, wipe skillet with a paper towel, or grab a second skillet if desired. Heat a small amount of oil over med-high heat. When oil is hot, add quartered radishes and season with salt & pepper. Cook, stirring occasionally, 2-3 minutes. Add radish greens, continue cooking until greens have wilted.   Remove from heat.
  5. Slice steak across the grain, top with a pat of coffee butter. Serve roasted broccoli and sautéed radishes on the side.

Note: There’s a lot of fancy food science behind the reason you should let a piece of meat rest. The most important thing is the result — when you cut into a steak after resting, the juices stay inside, rather than spilling out all over your cutting board. So if you like juicy steak, be patient…give it a rest!

beef & white bean chili with winter vegetables / simple salad

Contents of your meal kit:

ground beef (or ground turkey)
leek, carrot & parsnip mix
chili base
white beans
cilantro
citrus vinaigrette
arugula
pepitas
sharp cheese blend

Cookware needed: large saucepan or stockpot, salad bowl

Finishing steps:

  1. Measure water (see note).
  2. Heat a small amount of oil in saucepan over med-high heat. Add leek, carrot & parsnip mix and season with salt & pepper. Cook, stirring frequently until leeks are softened and vegetables begin to brown, about 4-5 minutes.
  3. Next, add ground beef (or turkey) and use a spoon or spatula to break up the meat as it cooks. When meat is no longer pink, add chili base and stir until fragrant, about 30-60 seconds. Then quickly add the water you measured previously.
  4. Stir in beans and their liquid and bring to a boil. Reduce heat and simmer about 10-15 minutes. Continue with next steps while chili simmers.
  5. Roughly chop cilantro.
  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. Top with toasted pepitas.
  7. Season chili with salt & pepper to taste. Divide between bowls and garnish with cheese & cilantro. Enjoy the salad on the side.

Notes: When recipe calls for water add: 1½ cups for 2 portions, 3 cups for 4 portions, and 4½ cups for 6 portion.

white bean chili with winter vegetables / simple salad

white bean chili with winter vegetables / simple salad

Contents of your meal kit:

leek, carrot & parsnip mix
chili base
white beans
cilantro
citrus vinaigrette
arugula
pepitas
sharp cheese blend

Cookware needed: large saucepan or stockpot, salad bowl

Finishing steps:

  1. Measure water (see note).
  2. Heat a small amount of oil in saucepan over med-high heat. Add leek, carrot & parsnip mix and season with salt & pepper. Cook, stirring frequently until leeks are softened and vegetables begin to brown, about 4-5 minutes.
  3. Add chili base and stir until fragrant, about 30-60 seconds. Then quickly add the water you measured previously.
  4. Stir in beans and their liquid and bring to a boil. Reduce heat and simmer about 10-15 minutes.
  5. Roughly chop cilantro.
  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. Top with toasted pepitas.
  7. Season chili with salt & pepper to taste. Divide between bowls and garnish with cheese & cilantro. Enjoy the salad on the side.

Notes: When recipe calls for water add: 1½ cups for 2 portions, 3 cups for 4 portions, and 4½ cups for 6 portion.

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!