Category Archives: Seasonal

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:

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
Meanwhile, thinly slice or chop the apple. Tear off a small sheet of foil and set aside.
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.
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.
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.
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:

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.
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.
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.
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.
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.
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

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:

Preheat oven to 450. Using a damp paper towel, wipe mushrooms of any dirt. Then chop into small pieces.
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.
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 has finished cooking, fluff with a fork and mix in walnuts, and raisins.
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.
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 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

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:

Rinse and drain black beans, set aside.
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.
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.
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.
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.
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!

chicken & sweet potato power bowls (mushroom + date + pecan)

Contents of your meal kit:

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

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

Finishing steps:

Preheat oven to 425. Cut sweet potato in half lengthwise, then into 1/2-inch slices. Cut chicken into 1-inch pieces.
Arrange sweet potatoes in a single layer on one half of a large baking sheet, and arrange chicken on the other side of the baking sheet. (Use 2 sheets if needed) Toss each with olive oil, salt & pepper. Roast for 15 minutes, flip then roast an additional 10 minutes or until sweet potato is tender and golden brown and chicken is cooked through. If one is done before the other, simply remove from the baking sheet and keep warm. Continue with next steps while sweet potatoes & chicken are roasting.
Using a damp paper towel, wipe mushrooms of any dirt, then trim stems and cut into quarters. Slice bell pepper.
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.
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.
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. 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.
Divide peppers & greens between bowls, and top with sweet potatoes and chicken. Roughly chop mushrooms & pecans, and combine with dates. Spoon on top of the sweet potatoes and chicken. Enjoy!

sweet potato power bowls (mushroom + date + pecan)

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:

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.
Using a damp paper towel, gently wipe mushrooms of any dirt. Trim stems and cut into quarters. Thinly slice bell pepper. Set both aside.
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.
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.
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.
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.
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!

trout with chermoula / sautéed kalettes / butternut mash

Contents of your meal kit:

trout
garlic
herb bundle (cilantro & parsley)
moroccan spice blend
lemon
butternut squash
coconut milk
kalettes

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

Finishing steps:

Finely chop garlic and herbs (along with their stems). Place in a small mixing bowl (see note). Add HALF of the moroccan spice blend, a pinch of salt & pepper, a big glug of olive oil, and the juice from the lemon. Stir to combine and set aside.
Place squash in a saucepan along with enough water to come ¾ of the way up the squash. Cover and bring to a boil over high heat. Once boiling, cook for 8-10 minutes, or until fork tender, reducing heat as necessary. (Continue with next steps while squash is cooking.) When done, drain off water then add coconut milk and the remaining half of the moroccan spice blend. Use a fork or potato masher to smash to desired consistency. Season with salt & pepper to taste. Cover and keep warm.
Wash kalettes and place in the bottom of nonstick skillet along with 2-3 tablespoons of water. Cover, turn heat to high, and steam 5 minutes. Remove lid, and when water has mostly evaporated, add a drizzle of oil and sauté until tender but still crisp, about 3-4 minutes, lower heat as needed. Season to taste with salt & pepper. Transfer to a serving bowl and cover to keep warm.
Wipe out the hot skillet and add a little more oil. Season both sides of fish with salt & pepper. Working over medium heat, cook the fish skin side up about 3-5 minutes or until slightly golden. Then flip, cover and continue cooking about 3-5 minutes, or until cooked through.
Serve fish topped with a spoonful of chermoula, and enjoy kalettes and butternut mash on the side.

Notes: Chermoula is a versatile Moroccan sauce that is great on meat, fish, or veggies. If you have a food processor, you could use that to make the chermoula sauce instead of chopping and stirring by hand.

chicken with roasted grapes / kasha pilaf / lemon-caper dressed greens

Contents of your meal kit:

chicken
radish
grapes
kasha
chopped onion
stock base
lemon-caper vinaigrette base
mixed greens
balsamic vinegar
butter

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

Finishing steps:

Preheat your oven’s broiler. Slice radish and set aside. Pull grapes from the stems and toss with a little olive oil on a foil-lined baking sheet. Season with salt & pepper and broil 10 minutes, or until grapes begin to burst/soften.
Measure water as indicated in notes below. Toast kasha in a dry saucepan over med-high heat, stirring constantly. When grains begin to darken and smell nutty, add a small amount of oil and the chopped onion. Saute 2-3 minutes or until onion is softened, then add stock base and water. Bring to a boil. Cover and reduce heat to low. Simmer about 10 minutes or until liquid is absorbed and grains are tender. Then, keeping the lid on remove from heat and let sit 5 minutes before fluffing with a fork. Season with salt & pepper to taste. Continue with next steps while kasha is cooking.
Heat a small amount of oil in a skillet over medium heat. Season both sides of chicken with salt & pepper. When oil is hot, add chicken to skillet and cook about 5 minutes per side or until cooked through.
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 and sliced radish. Toss gently and season with salt & pepper to taste.
When chicken is done, add grapes to the skillet along with balsamic vinegar and butter. Simmer until syrupy.
Slice chicken before serving and divide between plates. Top each serving with grapes and balsamic sauce. Enjoy kasha pilaf and lemon-caper dressed greens on the side.

Notes: When recipe calls for water use 2/3 cup for 2 portions, 1 1/3 cups for 4 portions, or 2 cups for 6 portions.

chickpea dumplings in curried tomato sauce / salad with indian-spiced vinaigrette

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:

Roughly chop the cilantro. Rinse and drain chickpeas. Open canned tomatoes. Set everything aside.
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.
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.
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.
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.
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.
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

shrimp with chickpea dumplings in curried tomato sauce / indian-spiced salad

Contents of your meal kit

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

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

Finishing steps:

Rinse shrimp under cool water to defrost. Roughly chop cilantro. Rinse and drain chickpeas. Open canned tomatoes.
Heat a small amount of oil in a skillet over medium heat. Season shrimp with salt & pepper. Add to skillet and cook 2-3 minutes per side, or until cooked through. Transfer shrimp to plate or cutting board.
Add a bit more oil to the hot skillet along with HALF of the onion & jalapeno mix. Cook 2-3 minutes, stirring occasionally. Add the curry spice blend and sauté about 30 seconds to incorporate. Add canned tomatoes and season with salt & pepper. Cover and simmer, reducing the heat as necessary.
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.
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, return shrimp to the sauce and simmer to reheat shrimp and reduce the sauce.
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.
Divide the shrimp, 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