Category Archives: Spring

chicken, kale & brussels sprout salad / yogurt-tahini dressing

Contents of your meal kit:

chicken breast
kale
brussels sprouts
yogurt-tahini dressing
raisins
almonds

Cookware needed: small to medium nonstick skillet, salad bowl

Finishing steps:

Rinse kale thoroughly. Remove leaves from stem and pat dry. Thinly slice leaves crosswise.
Trim/discard the ends from the brussels sprouts and then thinly slice each brussels sprout crosswise.
Season chicken with salt & pepper. Heat a small amount of oil in a nonstick skillet over medium heat. When oil is hot, add chicken and cook about 5 minutes per side, or until cooked through. Set aside to rest.
Pour dressing into the bottom of your salad bowl and add just a drizzle of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the sliced brussels sprouts, kale, raisins, and almonds to the bowl. Give everything a good toss, then season with salt & pepper to taste.
Shred chicken, or cut into bite sized pieces. Divide salad between plates and top with chicken. Enjoy!

Notes: Since this salad uses kale and brussels sprouts instead of more delicate greens, it will hold up great for 1-2 days in your fridge. So don’t toss out any leftovers — in fact, you might even like it better on day 2!

salmon cakes / dill-dijon aioli / roasted broccolini

Contents of your meal kit:

canned salmon
broccolini
seasoned chia seed binder
popped quinoa
arugula
dill-dijon aioli
lemon

Cookware needed: baking sheet, shallow dish, mixing bowl, large nonstick skillet

Finishing steps:

Preheat oven to 425. Rinse broccolini and pat dry. On a baking sheet, toss broccolini with olive oil, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, and roast another 5-10 minutes.
Meanwhile, place the popped quinoa into a shallow dish and set aside. Drain the cans of salmon and add to a mixing bowl along with the seasoned chia seed binder, salt & pepper. Using your hands, mix to thoroughly combine. Create 2-3 cakes per person by rolling the mixture into a ball, and then flattening to about 1” thick. Coat in popped quinoa and place on a plate.
Cover the bottom of a nonstick skillet with oil (be a little more generous than usual) and place over medium-high heat. When oil is hot, add salmon cakes to the skillet, leaving plenty of room to flip, and cook 2-5 minutes per side, or until golden and crispy. (If necessary, work in batches. If bits of popped quinoa remain in the skillet and begin to burn, you may find you need to wipe out the oil between batches and add more each time.)
To serve, divide arugula between plates and top with salmon cakes and dill-dijon aioli. Enjoy broccolini on the side. We like to give the entire plate a squeeze of lemon, but you can also use it just on the salmon cakes.

shrimp & vegetable paella (asparagus & peas) / salad with tomato-lemon dressing

Contents of your meal kit:

shrimp
onion
long grain rice
paella spices
asparagus
tomatoes
peas
tomato-lemon dressing
mixed greens
parsley

Cookware needed: nonstick skillet with a lid (small for 2 portions, medium for 4 or 6), small nonstick skillet, salad bowl

Finishing steps:

Coat the bottom of a nonstick skillet with oil and heat over med-high. When oil is hot, add onions and season with salt & pepper. Cook, stirring occasionally, 2-3 minutes or until soft. Meanwhile, measure water (see note).
Add the rice and paella spices to the skillet, stir to evenly coat in the oil, and toast the rice for a minute or so. Add water, bring to a boil, cover, and reduce heat to low. Set a timer for 5 minutes.
Meanwhile, trim/discard the ends of the asparagus and chop into 1-inch pieces. Slice tomatoes in half.
Once the rice has cooked for 5 minutes, season the shrimp with salt & pepper. Scatter the shrimp, asparagus, tomatoes, and peas over the top of the rice. Cover and continue cooking 5-10 minutes, or until liquid has been absorbed. (See notes for an optional step here). Remove skillet from heat, let it rest, covered, for 5 more minutes.
Pour tomato-lemon dressing into the bottom of your salad bowl and add a drizzle 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.
Roughly chop parsley and sprinkle across the top of paella. Scoop generous portions onto serving plates and enjoy salad on the side.

Notes:

When recipe calls for water add the following amounts: 1.25 cups for 2 portions, 2.5 cups for 4, and 4 cups for 6.
With traditional paella the “socarrat” is a sought-after trait. This caramelized layer of rice on the bottom adds texture and flavor. To achieve something similar here, place the covered skillet over high heat for an additional 1-2 minutes, or until the bottom layer of rice is crispy (you’ll be able to smell it toasting). Then set aside to rest.

spring vegetable paella (asparagus & peas) / salad with tomato-lemon dressing

Contents of your meal kit:

onion
long grain rice
paella spices
asparagus
tomatoes
peas
tomato-lemon dressing
mixed greens
parsley

Cookware needed: nonstick skillet with a lid (small for 2 portions, medium for 4 or 6), salad bowl

Finishing steps:

Coat the bottom of a nonstick skillet with oil and heat over med-high. When oil is hot, add onions and season with salt & pepper. Cook, stirring occasionally, 2-3 minutes or until soft. Meanwhile, measure water (see note).
Add the rice and paella spices to the skillet, stir to evenly coat in the oil, and toast the rice for a minute or so. Add water, bring to a boil, cover, and reduce heat to low. Set a timer for 5 minutes.
Meanwhile, trim/discard the ends of the asparagus and chop into 1” pieces. Slice tomatoes in half.
Once the rice has cooked for 5 minutes, add the asparagus, tomatoes, and peas. Cover and continue cooking 5-10 minutes, or until liquid has been absorbed. (See notes for an optional step to try here). Remove skillet from heat and let it rest, covered, for 5 more minutes.
Pour tomato-lemon dressing into the bottom of your salad bowl and add a drizzle 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.
Roughly chop parsley and sprinkle across the top of paella. Scoop generous portions onto serving plates and enjoy salad on the side.

Notes:

When recipe calls for water add the following amounts: 1.25 cups for 2 portions, 2.5 cups for 4, and 4 cups for 6.
With traditional paella the “soccarat” is a sought-after trait. This carmelized layer of rice on the bottom adds texture and flavor. To achieve something similar here, place the covered skillet over high heat for an additional 1-2 minutes, or until the bottom layer of rice is crispy (you’ll be able to smell it toasting). Then set aside to rest.

golden robed salmon with miso & turmeric / snow pea & red cabbage sauté

Contents of your meal kit:

salmon
snow peas
garlic
miso & turmeric marinade
red cabbage
lime
sesame seeds

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

Finishing steps:

Preheat oven to 400.
Trim the ends off of the snow peas, and finely chop garlic. Set both aside.
Pat the salmon with a paper towel to remove any excess moisture and place on a foil-lined baking sheet. Spoon the miso & turmeric marinade over the top of the salmon filets and drizzle with a small amount of olive oil. Bake 9-12 minutes, or until fish is done to your liking.
Heat a small amount of oil in nonstick skillet over high heat. When oil is hot, add cabbage and snow peas and cook for 2 minutes, stirring occasionally. Add the chopped garlic and cook an additional 3 minutes. Remove from heat, squeeze in lime juice, season with salt & pepper to taste and stir to combine.
Divide the snow peas and cabbage between serving plates, and top with the salmon. Finish the dish by sprinkling with sesame seeds.

fish with shallot tomato compote / brown rice / roasted radish

Contents of your meal kit:
tilapia
radishes
cherry tomatoes
sliced shallots
white wine
brown rice

Equipment needed: baking sheet, medium or large nonstick skillet, salad bowl

Finishing steps:

Preheat oven to 450. Cut radishes into quarters, and toss on a baking sheet with a little olive oil, salt & pepper. When oven is hot, roast 10 minutes. Then add radish greens and roast another 5-10 minutes. Continue with the next steps while the radishes are roasting.
Slice tomatoes in half. Heat a small amount of oil in a nonstick skillet over med-high heat. Add sliced shallots, cook 2-3 minutes. Add tomatoes, white wine and a little salt & pepper, cook 2-3 more minutes.
Season both sides of fish with salt & pepper. Push tomatoes and shallots to the sides of the pan, add fish and cook 3-5 minutes per side.
While the fish is cooking, reheat the brown rice in the microwave.
Divide brown rice between plates and top with fish and shallot tomato compote. Enjoy the radishes on the side.

sweet pea & lentil skillet casserole / spring salad

Contents of your meal kit:
onion & carrot mix
petite golden lentils
sweet peas
garlic cashew “cream”
lime
puffed quinoa
grated pecorino
red wine vinaigrette base
spring greens mix

Equipment needed: oven-safe nonstick skillet with lid (see notes), salad bowl

Finishing steps:

Heat a small amount of oil in a nonstick skillet over med-high heat. When hot add onion & carrot mix. Season with salt & pepper, and sauté 2-3 minutes, stirring occasionally. Add water (see note below) and lentils. Bring to a boil over high heat, cover and reduce heat to low. Simmer approximately 15 minutes or until lentils are tender.
Once lentils are tender, stir shelled sweet peas and garlic cashew “cream” into the lentils. Cover again and simmer 5 minutes. Turn on your oven’s broiler.
Season casserole to taste with salt & pepper and add a generous squeeze of lime juice. Top with puffed quinoa and pecorino. Broil 1-3 minutes or until topping is golden brown and crispy. Let sit for a minute or two to cool.
Pour red wine 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.

Notes:

Use a small skillet for 2 portions, medium skillet for 4 portions, or a large skillet for 6 portions. Most skillets are oven safe for a short period of time. If yours has a rubber handle you can wrap it in foil. If you don’t have an oven-safe skillet, just pour the casserole into a baking dish before putting it in the oven.
When recipe calls for water add: 1 cup for 2 portions, 1 1/2 cups for 4 portions, 3 cups for 6 portions.

chicken skillet casserole / spring salad

Contents of your meal kit:
chicken
onion & carrot mix
petite golden lentils
sweet peas
garlic cashew “cream”
lime
puffed quinoa
grated pecorino
red wine vinaigrette base
spring greens mix

Equipment needed: oven-safe nonstick skillet with lid (see notes), skillet, salad bowl

Finishing steps:

Heat a small amount of oil in a nonstick skillet over med-high heat. When hot add onion & carrot mix. Season with salt & pepper, and sauté 2-3 minutes, stirring occasionally. Add water (see note below) and lentils. Bring to a boil over high heat, cover and reduce heat to low. Simmer approximately 15 minutes or until lentils are tender.
While lentils are simmering, heat a small amount of oil in a second skillet over medium heat. Season chicken with salt and pepper and add to the skillet. Cooked 3-5 minutes per side or until cooked through. Cut into cubes or shred using 2 forks. Set aside.
Once lentils are tender, stir shelled sweet peas, chicken, and garlic cashew “cream” into the lentils. Cover again and simmer 5 minutes. Turn on your oven’s broiler.
Season casserole to taste with salt & pepper and add a generous squeeze of lime juice. Top with puffed quinoa and pecorino. Broil 1-3 minutes or until topping is golden brown and crispy. Let sit for a minute or two to cool.
Pour red wine 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.

Notes:

Use a small skillet for 2 portions, medium skillet for 4 portions, or a large skillet for 6 portions. Most skillets are oven safe for a short period of time. If yours has a rubber handle you can wrap it in foil. If you don’t have an oven-safe skillet, just pour the casserole into a baking dish before putting it in the oven.
When recipe calls for water add: 1 cup for 2 portions, 1 1/2 cups for 4 portions, 3 cups for 6 portions.

shrimp & quinoa lettuce cups / roasted carrots with sesame sriracha dressing

Contents of your meal kit:
shrimp
aromatic vegetable mix
quinoa
carrots
lettuce cups
onion & bell pepper mix
sweet & spicy sauce
sriracha dressing
toasted almonds
sliced green onion

Equipment needed: medium or large saucepan, baking sheet, medium nonstick skillet

Finishing steps:

Preheat oven to 450.
Heat a small amount of oil in a saucepan over med-high heat. Add aromatic vegetable mix and quinoa, cook 1 minute. Add enough water to cover the quinoa by ¼ inch, and bring to a boil. Once boiling, reduce heat to low, cover and simmer 15-20 minutes or until water is absorbed. Continue with the next steps while quinoa is cooking.
On a foil lined baking sheet, toss carrots with olive oil, salt & pepper. Roast for 10 minutes then toss and roast another 5-10 minutes.
Meanwhile, separate lettuce leaves, keeping each leaf in one piece. Wash and set aside to dry.
When the quinoa is done, prepare the shrimp by removing the tails and slicing into small bite size pieces.
Heat a small amount of oil in a nonstick skillet over med-high heat. Add onion & pepper and cook 1-2 minutes. Add shrimp and cook 1-2 minutes, then stir in the sweet & spicy sauce and cooked quinoa. Season with black pepper to taste, then transfer to a serving bowl.
Drizzle the roasted carrots with the sriracha dressing before serving. At the table, fill lettuce cups with shrimp and quinoa mix, and then top with toasted almonds and green onion.

chicken & quinoa lettuce cups / roasted carrots with sesame sriracha dressing

Contents of your meal kit:
chicken
aromatic vegetable mix
quinoa
carrots
lettuce cups
onion & bell pepper mix
sweet & spicy sauce
sriracha dressing
toasted almonds
sliced green onion

Equipment needed: medium or large saucepan, baking sheet, medium nonstick skillet

Finishing steps:

Preheat oven to 450.
Heat a small amount of oil in a saucepan over med-high heat. Add aromatic vegetable mix and quinoa, cook 1 minute. Add enough water to cover the quinoa by ¼ inch, and bring to a boil. Once boiling, reduce heat to low, cover and simmer 15-20 minutes or until water is absorbed. Continue with the next steps while quinoa is cooking.
On a foil lined baking sheet, toss carrots with olive oil, salt & pepper. Roast for 10 minutes then toss and roast another 5-10 minutes.
Meanwhile, separate lettuce leaves, keeping each leaf in one piece. Wash and set aside to dry.
When the quinoa is done, heat a small amount of oil in a nonstick skillet over med-high heat. Add ground chicken and onion & bell pepper mix. Cook 3-5 minutes or until chicken is cooked through and vegetables are tender. Stir in the sweet & spicy sauce and cooked quinoa. Season with black pepper to taste, then transfer to a serving bowl.
Drizzle the roasted carrots with the sriracha dressing before serving. At the table, fill lettuce cups with chicken and quinoa mix, and then top with toasted almonds and green onion.