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.

Contents of your meal kit:

mirepoix (onion, carrot, celery)
smoky tomato stock base
bay leaf & thyme sprigs
fingerling potatoes
white beans
mustard greens
lemon
manchego cheese

Cookware needed: large saucepan or stockpot with a lid

Finishing steps:

1. Heat a small amount of oil in a saucepan or stockpot over medium heat. When oil is hot, sauté mirepoix for 3-5 minutes or until softened.
2. Add smoky tomato stock base and water (see note). Drop thyme and bay leaf into the broth, increase heat, and bring to a boil.
3. While waiting for the broth to boil, slice fingerling potatoes crosswise into ¼-inch thick coins. When the water is boiling add potatoes, reduce heat to simmer, cover and set a timer for 10 minutes.
4. Meanwhile, rinse and drain white beans. Set aside.
5. After 10 minutes, check potatoes. When the potatoes are tender, remove bay leaf and thyme sprigs. Add white beans and mustard greens to the soup. Cover and simmer about 5 minutes or until greens are tender and beans are heated through.
6. To thicken the soup, use the back of a spoon or potato masher to crush some of the beans and potatoes.
7. Before serving stir a big squeeze of lemon juice into the soup. Taste and add salt & pepper as needed.
8. Ladle soup into bowls and top with manchego cheese, and a drizzle of olive oil.

Note:

• When the recipe calls for water, add: 3 cups for 2 portions, 6 cups for 4 portions, 9 cups for 6 portions.
• Adding an acidic element (like lemon juice or vinegar) to a dish before seasoning is a great way to brighten the flavor. In turn, you’ll end up needing less salt overall.

Contents of your meal kit:

quinoa
cremini mushrooms
thyme
zucchini
onion
kale
tomatoes
garlic cashew “cream”
gruyere cheese

Cookware needed: small saucepan with lid, oven-safe nonstick skillet (see note)

Finishing steps:

1. 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. Continue with the next steps while quinoa is cooking.
2. Wipe mushrooms clean with a damp paper towel and slice into ¼-inch thick slices. Pull thyme leaves off the stem. Dice zucchini. Set everything aside. Preheat your oven’s broiler.
3. Heat a small amount of oil in a nonstick skillet over med-high heat. Add onion, zucchini, mushroom, thyme, salt & pepper and cook until vegetables are softened and golden at edges, about 3-5 minutes. Add the kale and cook a minute or so until it just begins to wilt.
4. Add the tomatoes and allow to cook another few minutes until heated through. Add cashew “cream” to the skillet and stir to warm thoroughly and combine it with the vegetables. Stir in cooked quinoa and season with salt & pepper to taste. Spread evenly across the skillet and top with cheese. Broil until cheese is bubbly and melted.

Notes: Use a medium skillet for 2 portions, large skillet for 4-6. 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.