Category Archives: Spring

spring noodle salad / chicken & tofu / lemongrass soy dressing

spring noodle salad / chicken & tofu / lemongrass soy dressing

Contents of your meal kit:
chicken
rice noodles
mini cucumbers
bell pepper & snow pea mix
herb bunch (mint & cilantro)
tofu
arugula
lemongrass soy dressing
toasted sesame oil
chopped almonds

Equipment needed:  large stockpot with lid, colander, large mixing bowl, medium or large nonstick skillet

Finishing steps:

Cook noodles in a large stockpot:

  1. Fill a stockpot with water, cover, and bring to a boil.
  2. Break rice noodles in half (over stockpot), before adding to boiling water.  Cook for 2-3 minutes or until al dente.
  3. Drain immediately and rinse well.  You may want to place noodles on a paper towel to absorb excess moisture.

Meanwhile, for noodle salad:

  1. Slice cucumbers thinly crosswise.  Slice bell pepper and snow peas thinly lengthwise.  Pull herb leaves from their stems, cut or tear into small pieces.  Place all of those ingredients in a large mixing bowl.
  2. Slice chicken into bite size pieces.   Season with salt and pepper.
  3. Remove tofu from packaging.  Slice into bite-size pieces, and place on a paper towel to dry.
  4. Once noodles have been cooked, rinsed, and drained, add to the mixing bowl with vegetables.  Add arugula and about two-thirds of the lemongrass soy dressing.  Drizzle noodles with sesame oil to taste.  Toss together and set aside to let noodles soak in the flavor.
  5. Heat a small amount of oil in a nonstick skillet over med-high heat.  Add chicken and cook stirring occasionally until golden brown and cooked through.  Transfer to a plate.  Add tofu to the skillet and cook 3-5 minutes.  Return chicken to skillet, remove from heat, and add remaining lemongrass soy dressing.
  6. To assemble, divide noodles and vegetables between serving bowls.  Top with tofu and chicken and sprinkle with chopped almonds.

foil pocket trout with asparagus and chive garlic oil / warm potato salad with caramelized shallot

foil pocket trout 041414 edited

Contents of your meal kit:
steelhead trout
laker baker potatoes
garlic chive oil
asparagus
diced bell pepper
caramelized shallot dressing

Equipment needed:  medium or large saucepan with lid, foil, baking sheet

Finishing steps:

  1. Preheat oven to 450.
  2. Cut potatoes into quarters and place in a saucepan along with enough water to cover.  Bring to a boil, then reduce heat to low, put the lid on the saucepan, and cook until tender when pierced with a knife.
  3. Meanwhile, tear off a foil sheet large enough to create one packet for all of the trout.  Place the trout on the foil, drizzle with garlic chive oil, and season with salt and pepper.   Fold the foil over the fish and crimp the edges to seal completely.  Place on a baking sheet and into the oven.  Set a timer for 5 minutes.
  4. When trout has been in the oven for 5 minutes, rub asparagus with olive oil and season with salt & pepper.  Place on the baking sheet with foil packet (use a 2nd sheet if needed) and return to the oven for another 7-10 minutes.
  5. Once potatoes have finished cooking, drain and return to warm saucepan to dry.  Add diced bell pepper and shallot vinaigrette to the saucepan.   Toss well and season with salt & pepper to taste.   If it is a little dry for your taste, you could add a drizzle of olive oil to the potatoes.
  6. To serve, remove fish from foil packet and transfer to serving plates.  Enjoy the roasted asparagus and warm potato salad on the side.

vegetarian minestrone / italian greens salad

vegetable minestrone 031714 edited

Contents of your meal kit:
mirepoix (onion, carrot, celery)
tomato paste
italian stewed tomatoes
vegetable stock
kidney beans
ditalini  pasta (or GF pasta)
zucchini & collard greens
tuscan vinaigrette base
italian greens mix
broccoli pesto

Equipment needed: medium or large saucepan, salad bowl

Finishing steps:

  1. Heat a small amount of oil in a saucepan over med-high heat.  When oil is hot, add mirepoix and season with salt & pepper. Cook 3-5 minutes, stirring occasionally. Add tomato paste and cook stirring constantly for about 30 seconds.  The tomato paste will develop a deep caramelized color.
  2. Next, add tomatoes, vegetable stock, and an equal amount of water.  Bring soup base to a boil.
  3. Meanwhile rinse kidney beans and set aside to drain.
  4. When soup base is boiling, add pasta, zucchini & collard greens.  Reduce heat to a medium simmer.  Cook 6-8 minutes, or until pasta is al dente.  Add kidney beans and continue cooking until beans are heated through and vegetables are tender.  Season with salt & pepper to taste.
  5. 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.
  6. Serve minestrone with a dollop of the broccoli pesto.  Serve the salad on the side.

turkey minestrone / italian greens salad

Contents of your meal kit:
ground turkey
mirepoix (onion, carrot, celery)
tomato paste
italian stewed tomatoes
vegetable stock
kidney beans
ditalini  pasta
zucchini & collard greens
tuscan vinaigrette base
italian greens mix
broccoli pesto

Equipment needed: medium or large saucepan, salad bowl

Finishing steps:

  1. Heat a small amount of oil in a saucepan over med-high heat.  When oil is hot, add ground turkey and mirepoix and season with salt & pepper. Cook 3-5 minutes, stirring occasionally. Add tomato paste and cook stirring constantly for about 30-60 seconds.  The tomato paste will develop a deep caramelized color.
  2. Next, add tomatoes, vegetable stock, and an equal amount of water.  Bring soup base to a boil.
  3. Meanwhile rinse kidney beans and set aside to drain.
  4. When soup base is boiling, add pasta, zucchini & collard greens.  Reduce heat to a medium simmer.  Cook 6-8 minutes, or until pasta is al dente.  Add kidney beans and continue cooking until beans are heated through and vegetables are tender.  Season with salt & pepper to taste.
  5. 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.
  6. Serve minestrone with a dollop of the broccoli pesto.  Serve the salad on the side.

grilled vegetable tostadas

Contents of your meal kit
zucchini
cilantro vinaigrette base
cabbage
avocado
tortillas
corn
black bean salsa base
feta
tapatio (hot sauce)

Equipment needed: grill or grill pan, salad bowl, (2) mixing bowls, foil

Finishing steps:

  1. Preheat oven to 350.  Preheat grill to med-high. (See notes below if you do not have a grill.)
  2. Slice zucchini lengthwise into thick strips.
  3. Pour HALF of the vinaigrette base into the bottom of a salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine.  Add the cabbage, season with salt & pepper, toss and set aside.
  4. Slice avocado lengthwise, remove pit, and scoop flesh into a mixing bowl.  Drizzle with remaining cilantro vinaigrette base, sprinkle with salt & pepper, and mix with a fork to desired texture.  Set aside.
  5. Rub tortillas with a little olive oil.  Place directly on rack in oven, bake 10-15 minutes or until crisp.
  6. Rub corn and zucchini with a little oil and season with salt & pepper.  Grill corn and zucchini 3-6 minutes, turning occasionally, or until lightly charred.  (Closing the lid will speed up the cooking process, check to avoid flare-ups.)
  7. Once corn is cool enough to handle, slice the kernels off the cob and place in a mixing bowl with black bean salsa base.  Stir to combine and season with salt & pepper to taste.
  8. Everyone can assemble their own tostadas in whatever way they like.  We started with the tostada shell and piled on cabbage slaw, guacamole and zucchini.  We finished each with a spoonful of black bean and corn salsa, some crumbled feta and a drizzle of hot sauce.

Note:  If you do not have a grill, use a grill pan over med-high heat, or cook under your oven’s broiler.  Cooking times for corn and zucchini may vary depending on method used.

grilled fish tostadas

grilled fish tostadas

Contents of your meal kit:
steelhead trout
cilantro vinaigrette base
cabbage
avocado
tortillas
corn
black bean salsa base
feta
tapatio (hot sauce)

Equipment needed: grill or grill pan, salad bowl, (2) mixing bowls, foil

Finishing steps:

  1. Preheat oven to 350.  Preheat grill to med-high. (See notes below if you do not have a grill.)
  2. Pour HALF of the vinaigrette base into the bottom of a salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine.  Add the cabbage, season with salt & pepper, toss and set aside.
  3. Slice avocado lengthwise, remove pit, and scoop flesh into a mixing bowl.  Drizzle with remaining cilantro vinaigrette base, sprinkle with salt & pepper, and mix with a fork to desired texture.  Set aside.
  4. Rub tortillas with a little olive oil.  Place directly on rack in oven, bake 10-15 minutes or until crisp.
  5. Rub corn and fish with a little oil and season with salt & pepper.  Grill corn 5-6 minutes, turning occasionally, or until lightly charred.  At the same time, place fish (skin-side down) on a sheet of foil and grill until cooked through.  (Closing the lid will speed up the cooking process, just check frequently to avoid flare-ups.)
  6. Once corn is cool enough to handle, slice the kernels off the cob and place in a mixing bowl with black bean salsa base.  Stir to combine and season with salt & pepper to taste.
  7. Everyone can assemble their own tostadas in whatever way they like.  We started with the tostada shell and piled on cabbage slaw, guacamole and salmon.  We finished each with a spoonful of black bean and corn salsa, some crumbled feta and a drizzle of hot sauce.

Note:  If you do not have a grill, use a grill pan over med-high heat, or cook under your oven’s broiler.  Cooking times for corn and salmon may vary depending on method used.

5-pepper chicken / salad with lemon vinaigrette / cauliflower rice

Contents of your meal kit:
chicken thighs
garlic
onions & bell peppers
cauliflower rice
lemon vinaigrette base
winter greens
piquillo & peppadew mix
smoked paprika

Equipment needed:  2 medium or large nonstick skillets (one with lid), salad bowl

Finishing steps:

  1. Before you get started, smash one of the garlic cloves using the heel of your hand, or under the flat side of a knife.  Finely chop the rest and set both aside.
  2. Heat a nonstick skillet over med-high heat.  Season chicken generously with salt & pepper and rub with olive oil.  When skillet is hot, add chicken and cook 3-5 minutes per side.  You should see a nice crust on both sides, and chicken should be cooked through.  Transfer to cutting board, tent with foil, and rest up to 10 minutes.
  3. When chicken is done, reduce heat to medium and place pan back on heat. Add a small amount of oil and when oil is hot, add bell peppers & onions, season with salt & pepper.  Cook, 5-7 minutes, stirring occasionally.
  4. Meanwhile, heat a second nonstick skillet over med-high heat, add smashed garlic to skillet, cook 1-2 minutes.  Add cauliflower and a small amount of water to the skillet, then cover and steam 2-3 minutes. Remove lid, and cook stirring occasionally until golden brown.  Remove garlic, season with salt & pepper.  Cover to keep warm.
  5. 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.
  6. When the bell peppers and onions have softened completely, add piquillo & peppadew mix, chopped garlic, and a few tablespoons of water to the hot skillet.  Add smoked paprika to your taste, and continue cooking 1-2 minutes.
  7. Serve chicken topped with 5-pepper medley, and cauliflower rice and salad on the side

Note:  Did you count those peppers?  #1 black pepper, #2 bell pepper, #3 piquillo, #4 peppadew, #5 smoked paprika

5-pepper steak / salad with lemon vinaigrette / cauliflower rice

5-pepper steak / salad with lemon vinaigrette / cauliflower rice

Contents of your meal kit:
flank steak
garlic
onions & bell peppers
cauliflower rice
lemon vinaigrette base
winter greens
piquillo & peppadew mix
smoked paprika

Equipment needed:  2 medium or large nonstick skillets (one with lid), salad bowl

Finishing steps:

  1. Before you get started, smash one of the garlic cloves using the heel of your hand, or under the flat side of a knife.  Finely chop the rest and set both aside.
  2. Heat a nonstick skillet over high heat.  Season steak generously with salt & pepper and rub with olive oil.  When skillet is hot, add steak and cook 2-3 minutes per side.  You should see a nice crust on both sides.  Transfer to cutting board, tent with foil, and rest up to 10 minutes.
  3. When steak is done, reduce heat to medium and place pan back on heat. Add a small amount of oil and when oil is hot, add bell peppers & onions, season with salt & pepper.  Cook, 5-7 minutes, stirring occasionally.
  4. Meanwhile, heat a second nonstick skillet over med-high heat, add smashed garlic to skillet, cook 1-2 minutes.  Add cauliflower and a small amount of water to the skillet, then cover and steam 2-3 minutes. Remove lid, and cook stirring occasionally until golden brown.  Remove garlic, season with salt & pepper.  Cover to keep warm.
  5. 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.
  6. When the bell peppers and onions have softened completely, add piquillo & peppadew mix, chopped garlic, and a few tablespoons of water to the hot skillet.  Add smoked paprika to your taste, and continue cooking 1-2 minutes.
  7. Thinly slice steak crosswise and top with 5-pepper medley.  Serve alongside cauliflower rice and salad.

Note:  Did you count those peppers?  #1 black pepper, #2 bell pepper, #3 piquillo, #4 peppadew, #5 smoked paprika

miso-honey glazed trout / orange roasted asparagus / red quinoa salad

miso-honey glazed trout / orange roasted asparagus / red quinoa salad

Contents of your meal kit:
steelhead trout
asparagus
orange
red quinoa
miso-honey glaze
shallot vinaigrette base

Equipment needed:  baking sheet, small or medium saucepan with lid, mixing bowl

Finishing steps:

  1. Preheat oven to 425.  Prepare the asparagus by holding the stem end of each spear with both hands and gently bending.  You’ll notice they tend to bend and then snap right above the woody or tough part of each spear.  Use the first few you snap as a guide and use a knife to cut the rest if preferred. On a foil-lined baking sheet, toss asparagus with olive oil, salt & pepper.  Place the orange cut side down on the baking sheet and set aside.
  2. Place quinoa in a small or medium 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 leave covered off of heat.
  3. Next, get your asparagus in the oven.  Roast 7-10 minutes or until tender crisp.  When done, transfer to a serving bowl, cover and keep warm.  Reserve the roasted orange.
  4. Switch oven to broiler setting, and cover the baking sheet with a new piece of foil if needed.   Place trout filets skin side down on baking sheet, sprinkle with salt if desired, and top each filet with miso-honey glaze.  Broil 3-5 minutes, or until cooked through.
  5. Pour shallot vinaigrette base into the bottom of a mixing bowl and add an equal amount of olive oil.  Whisk or mix with a fork to combine.   Fluff the cooked quinoa with a fork, add to the mixing bowl, and toss to combine.  Season with salt & pepper to taste.
  6. Serve the trout with roasted asparagus and the quinoa salad.  Squeeze juice from the roasted orange over the entire plate to finish.  Enjoy!

miso-honey glazed eggplant / orange roasted asparagus / red quinoa salad

Contents of your meal kit:
eggplant
asparagus
orange
red quinoa
miso-honey glaze
shallot vinaigrette base

Equipment needed:  baking sheet, small or medium saucepan with lid, mixing bowl

Finishing steps:

  1. Preheat oven to 425.  Prepare the asparagus by holding the stem end of each spear with both hands and gently bending.  You’ll notice they tend to bend and then snap right above the woody or tough part of each spear.  Use the first few you snap as a guide and use a knife to cut the rest if preferred. On a foil-lined baking sheet, toss asparagus with olive oil, salt & pepper.  Place the orange cut side down on the baking sheet and set aside.
  2. Place quinoa in a small or medium 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 leave covered off of heat.
  3. Next, get your asparagus in the oven.  Roast 7-10 minutes or until tender crisp.  When done, transfer to a serving bowl, cover and keep warm.  Reserve the roasted orange.
  4. Switch oven to broiler setting, and cover the baking sheet with a new piece of foil if needed.   Cut eggplant in half lengthwise, and rub cut side with a little olive oil.   Place cut side up on baking sheet and broil 3-4 minutes, or until eggplant is softened and golden.  Top each eggplant with some of the miso-honey glaze and broil an additional 2-3 minutes or until glaze is golden brown and eggplant is tender.
  5. Pour shallot vinaigrette base into the bottom of a mixing bowl and add an equal amount of olive oil.  Whisk or mix with a fork to combine.   Fluff the cooked quinoa with a fork, add to the mixing bowl, and toss to combine.  Season with salt & pepper to taste.
  6. Serve the trout with roasted asparagus and the quinoa salad.  Squeeze juice from the roasted orange over the entire plate to finish.  Enjoy!