Category Archives: Summer

zeigler’s kielbasa / roasted green beans / warm potato salad

zeigler’s kielbasa / roasted green beans / warm potato salad

Contents of your meal kit:

zeigler’s fresh kielbasa
fingerling potatoes
red onion
green beans
creamy dijon dressing
lemon

Cookware needed: saucepan with a lid, medium or large skillet with a lid, baking sheet

Finishing steps:

  1. Preheat oven to 425.
  2. Cut potatoes in half lengthwise and place in a saucepan along with enough water to cover. Bring to a boil, then reduce heat to low, cover, and cook until tender when pierced with a knife. Drain and return to warm saucepan. Continue with next steps while potatoes are cooking.
  3. Heat a small amount of oil in a skillet over med-high heat. When oil is hot, add sliced red onion and season with salt & pepper. Cook, stirring occasionally, 2-3 minutes, or until softened. Add 1/3 cup of water to the skillet along with the kielbasa, bring to a simmer, cover, reduce heat to low and steam 10-15 minutes.
  4. Meanwhile, trim the stem ends off of the green beans and toss on a baking sheet with olive oil, salt & pepper. Roast 10-15 minutes.
  5. When kielbasa has steamed for 10-15 minutes, remove lid and transfer sausage to a plate. Return heat to med-high and continue cooking until water has mostly evaporated, and onions are caramelized. Transfer onions to the saucepan with potatoes.
  6. Return sausage to the hot skillet and cook an additional 2-3 minutes, browning on all sides.
  7. Toss potatoes and onion with creamy dijon dressing. Season to taste with salt & pepper.
  8. Serve kielbasa with roasted green beans and potato salad. Squeeze a bit of lemon over the entire plate just before serving. Enjoy!

grilled fish tostadas

grilled fish tostadas

Contents of your meal kit

fish fillets
cilantro vinaigrette base
cabbage
avocado
tortillas
corn
tomato
onion & cilantro mix
feta
hot sauce

Cookware needed: outdoor grill (see notes), salad bowl, (2) mixing bowls, foil

Finishing steps:

  1. Preheat oven to 350. Preheat grill to med-high.
  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 on a sheet of foil and grill until cooked through (see notes). 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 bowl. Cut the tomato into small pieces and add to bowl along with onion & cilantro mix. 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 fish. We finished each with a spoonful of corn salsa, some crumbled feta and a drizzle of hot sauce.

Notes:

  • A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill.  Cooking times may vary.
  • If fish filets have skin on them, cook skin-side down. When you remove the fish, slide spatula between fish and skin. The skin should stick to the foil.

grilled vegetable salad / white beans & manchego / pesto vinaigrette

grilled vegetable salad / white beans & manchego / pesto vinaigrette

Contents of your meal kit:

portobello mushroom
mixed baby squash
garlic-balsamic glaze
white beans
tomato
pesto vinaigrette base
mixed greens
toasted pine nuts
manchego cheese

Cookware needed: outdoor grill (see notes), salad bowl

Finishing steps:

  1. Using a damp paper towel, wipe mushrooms of any dirt. Use a spoon to gently scrape out the gills inside the mushroom cap.
  2. Coat squash and portobello with garlic-balsamic glaze and a little bit of olive oil. Season with salt & pepper. Set aside.
  3. Preheat grill to med-high. Rinse and drain white beans. Slice tomato into wedges.
  4. Pour pesto 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.   Remove HALF of the dressing and reserve before adding the white beans and tomatoes to the salad bowl. Toss gently and set aside.
  5. Place vegetables directly onto pre-heated grill (use a sheet of foil if you are worried vegetables will fall through the grates). Cook 3-4 minutes per side, or until done to your liking. Transfer to a plate or cutting board. When cool enough to handle, cut vegetables into bite size pieces.
  6. Toss mixed greens with the beans and tomatoes. Divide between serving plates then top with grilled vegetables, toasted pine nuts, and manchego cheese. Drizzle with reserved pesto vinaigrette to taste.

Notes: A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill.  Cooking times may vary.

 

 

salt & pepper chicken / grilled peach salad with mint, feta & red onion / arugula

 

salt & pepper chicken / grilled peach salad with mint, feta & red onion / arugula

Contents of your meal kit:

chicken
black & white vinaigrette base
mint
red pepper
red onion
peach
arugula
feta

Cookware needed: salad bowl, small bowl, outdoor grill (see note)

Finishing steps:

  1. 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.
  2. Pull mint leaves from their stems, and then roughly chop or tear. Thinly slice bell pepper. Add both to the salad bowl with vinaigrette.
  • Soak onions in a small bowl of ice water (Soaking raw onions in ice water tames their “bite” and yields a more mellow flavor. If you’ve stayed away from raw onions in the past…try this trick!). After a few minutes, drain, and set on a paper towel to dry.
  1. Preheat grill to med-high. While grill is heating, prepare the ingredients for grilling.
  • Cut peach in half and remove the pit. Rub a little oil on the cut-sides and season with salt & pepper if desired.
  • Season both sides of chicken with salt & pepper and rub with olive oil.
  1. When grill is ready, place peaches cut-side down on one half of the grill. Cook until grill marks appear and the peach begins to soften. Meanwhile, on the other side of the grill, cook chicken about 5 minutes per side or until cooked through.
  2. Add greens and red onion to salad bowl with vinaigrette, mint, and red pepper. Season with salt & pepper if desired, and toss gently to combine. Divide salad evenly between serving plates.
  3. Cut peaches and chicken into bite-size pieces and place on top of the greens. Finish with crumbled feta.

Notes A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill.  Cooking times may vary.

tilapia with lemon-caper relish / roasted tomatoes, green beans & peppers

 

tilapia with lemon-caper relish / roasted tomatoes, green beans & peppers

Contents of your meal kit:

tilapia
parsley
lemon-caper relish base
cherry tomatoes
green beans
bell pepper

Cookware needed: small bowl, large foil-lined baking sheet

Finishing steps:

  1. Preheat oven to 450. (See note)
  2. Chop parsley leaves and stems, and place in a small bowl along with lemon-caper relish base. Add a drizzle of olive oil and stir to combine. Set aside.
  3. Slice the tomatoes in half. Trim stem end of green beans, and cut beans into smaller pieces if desired. Slice bell pepper into ¼-inch strips. Place tomatoes, green beans, and bell peppers on a foil-lined baking sheet, toss with olive oil and season with salt & pepper.
  4. Season both sides of fish with salt & pepper, rub with oil and arrange on the same baking sheet with vegetables. Place in the oven, and roast 7-10 minutes or until fish is almost cooked through, and green beans are tender. Then, top each piece of tilapia with a spoonful of lemon-caper relish and return to the oven until fish is cooked through.
  5. If fish appears to be done before vegetables (or visa versa), remove from the baking sheet and keep warm while the rest of the meal continues cooking.

Notes: Are you so hungry that every second counts? Jump start the cooking process, by placing your foil-lined baking sheet in the oven as it preheats. Toss veggies with olive oil, salt & pepper; season fish; and when oven has preheated add the veggies and fish to an already hot baking sheet. This will shave a few minutes off of your cooking time.

 

lemon summer squash soup / spinach salad with herb-roasted chickpeas

 

lemon summer squash soup / spinach salad with herb-roasted chickpeas

Contents of your meal kit:

chickpeas
herb bundle (thyme & rosemary)
yellow squash
garlic
dry stock base
chopped onion
lemon
cream
honey mustard vinaigrette base
spinach
pecorino cheese

Cookware needed: baking sheet, saucepan, salad bowl

Finishing steps:

  1. Preheat oven to 425. Rinse and drain chickpeas. On a baking sheet, toss chickpeas with herb sprigs, olive oil, salt & pepper. Roast for 20 minutes, tossing halfway through.  Continue with the next steps while chickpeas roast.
  2. Chop squash into bite-sized pieces, mince garlic, and combine dry stock base with hot tap water (see note).
  3. In a saucepan, heat a small amount of olive oil over med-high heat. Sauté the onion until golden, about 3-5 minutes. Add garlic, squash, and stock mixture to the saucepan, along with a squeeze of lemon. Season with black pepper, and stir to combine. Bring to a boil, then reduce heat to simmer.
  4. As the squash softens, use the back of a spoon or a potato masher to mash some of the squash.   It will take about 15 minutes for the squash to become completely tender. When squash is cooked to your liking, remove the saucepan from heat. Stir in some or all of the cream, and season to taste with salt & pepper.
  5. When chickpeas are done roasting, 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 salad with chickpeas.
  6. Divide soup between bowls and top with a sprinkle of pecorino cheese. Serve salad on the side.

Note: When recipe calls for water, use the following: 2 cups for 2 portions, 4 cups for 4 portions, 6 cups for 6 portions.

sausage & lemon summer squash soup / spinach salad with herb-roasted chickpeas

 

Contents of your meal kit:

Zeigler’s italian pork sausage
chickpeas
herb bundle (thyme & rosemary)
yellow squash
garlic
dry stock base
chopped onion
lemon
cream
honey mustard vinaigrette base
spinach
pecorino cheese

Cookware needed: baking sheet, saucepan, salad bowl

Finishing steps:

  1. Preheat oven to 425. Rinse and drain chickpeas. On a baking sheet, toss chickpeas with herb sprigs, olive oil, salt & pepper. Place sausage alongside chickpeas and roast both for 20 minutes, tossing chickpeas halfway through.  Continue with the next steps while chickpeas and sausage roast.
  2. Chop squash into bite-sized pieces, mince garlic, and combine dry stock base with hot tap water (see note).
  3. In a saucepan, heat a small amount of olive oil over med-high heat. Sauté the onion until golden, about 3-5 minutes. Add garlic, squash, and stock mixture to the saucepan, along with a squeeze of lemon. Season with black pepper, and stir to combine. Bring to a boil, then reduce heat to simmer.
  4. As the squash softens, use the back of a spoon or a potato masher to mash some of the squash.   It will take about 15 minutes for the squash to become completely tender. When squash is cooked to your liking, remove the saucepan from heat. Stir in some or all of the cream, and season to taste with salt & pepper.
  5. When chickpeas are done roasting, 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 salad with chickpeas.
  6. Divide soup between bowls and top with a sprinkle of pecorino cheese. Enjoy alongside the sausage and salad.

Note: When recipe calls for water, use the following: 2 cups for 2 portions, 4 cups for 4 portions, 6 cups for 6 portions

grilled shrimp salad / watermelon, corn & cucumber / green goddess dressing

grilled shrimp salad / watermelon, corn & cucumber / green goddess dressing

Contents of your meal kit:

shrimp
baby romaine head(s)
dry rub
watermelon
cucumber
corn
arugula
green goddess dressing
feta

Cookware needed: small mixing bowl, salad bowl, outdoor grill (see notes)

Finishing steps:

  1. Slice baby romaine in half lengthwise, rinse, and lay cut-side down on a towel to dry.
  2. Remove shrimp from package and blot dry with a paper towel. In small mixing bowl, toss shrimp with dry rub and season with salt. Set aside.
  3. Preheat grill to med-high heat.
  4. Cut watermelon into bite-sized pieces, and slice cucumber thinly crosswise. Set aside.
  5. Rub corn with oil, and season with salt & pepper. Once grill is hot, grill the corn, turning frequently until you have some grill marks on all sides. Drizzle shrimp with a little oil, and give a quick toss before placing them on the hot grill. Cook for 1-2 minutes per side or until cooked through. Remove from heat.
  6. Pour 2/3 of the green goddess dressing into the bottom of your salad bowl and add just a drizzle of olive oil. Whisk or mix with a fork to combine.
  7. Cut baby romaine crosswise into ½-inch pieces. Add romaine and arugula to salad bowl with dressing. Toss gently and season with salt & pepper to taste.
  8. Once the corn is cool enough to handle, use a knife to slice kernels off the cob.
  9. Divide greens between plates, top greens watermelon, cucumber, corn, feta and shrimp. Drizzle with remaining dressing. Enjoy!

Notes:

  • A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill.  Cooking times may vary.
  • The shrimp can also be grilled on a piece of foil if you are worried they might fall through the grates.

summer steak salad & grilled mushroom quesadillas

Contents of your meal kit:

flank steak
strawberries
cucumber
portobello mushroom
scallion
tortillas
mexican melting cheese
balsamic vinaigrette base
spring mix
blueberries
toasted almonds

Cookware needed: outside grill (see note), salad bowl

Finishing steps:

  1. Wash and slice strawberries. Thinly slice cucumber crosswise into rounds. Set both aside.
  2. Preheat grill to med-high heat. While grill is heating, prep steak, mushrooms & scallion:
    • Use a damp paper towel to wipe mushrooms. Remove stem, scrape out the dark gills using a spoon, and rub with olive oil, salt & pepper.
    • Rub scallion with a little olive oil, salt & pepper.
    • Season both sides of steak with salt & pepper and rub with olive oil.
  3. Once grill is hot, grill steak, mushrooms & scallion.
    • Mushrooms should take about 3-5 minutes per side to soften and show grill marks. Scallion will just a few minutes to become tender and lightly charred. Transfer both to a plate or cutting board and roughly chop.
    • Cook steak 3-5 minutes per side for medium-rare. Remove from grill, tent steak with foil, and let rest.
  4. Reduce grill temperature to low, and get ready to assemble quesadillas. Lay tortillas on a large plate or cutting board and top with cheese, chopped scallions & mushrooms. Fold each tortilla over, making a half-moon shape. Carefully transfer to the grill and cook until cheese begins to melt, then flip and grill other side. Transfer back to a plate or cutting board and allow to cool slightly. Cut into wedges before serving.
  5. Pour vinaigrette base into your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. Add berries, cucumber, almonds and salad greens. Season with salt & pepper and toss to combine.
  6. Slice steak AGAINST the grain. Divide salad between plates, top with sliced steak and enjoy alongside quesadillas.

Notes: A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill.  Cooking times may vary.

summer salad & grilled mushroom quesadillas

summer salad & grilled mushroom quesadillas

Contents of your meal kit:

portobello mushroom
scallion
strawberries
cucumber
tortillas
mexican melting cheese
balsamic vinaigrette base
spring mix
blueberries
toasted almonds

Cookware needed: outside grill (see note), salad bowl

Finishing steps:

  1. Preheat grill to med-high heat. While grill is heating, use a damp paper towel to wipe mushrooms of any dirt. Remove stem from the mushrooms, scrape out the dark gills using a small spoon, and rub all sides with olive oil, salt & pepper. Rub scallion with a little olive oil, salt & pepper.
  2. Wash strawberries, remove green tops and slice. Thinly slice cucumber crosswise into rounds. Set both aside.
  3. Once grill is hot, grill mushrooms & scallion. Mushrooms should take about 7-10 minutes or until grill marks appear and they begin to soften. Scallion will take about 5 minutes – or until tender and lightly charred. (Closing the lid will help the mushroom cook quicker.) When finished, transfer to a plate or cutting board and let cool slightly before roughly chopping.
  4. Reduce grill temperature to low, and get ready to assemble quesadillas. Lay tortillas on a large plate or cutting board and top with cheese, chopped scallions & mushrooms. Fold each tortilla over, making a half-moon shape. Carefully transfer to the grill and cook until cheese begins to melt and tortilla shows grill marks. Flip and grill other side. Transfer back to a plate or cutting board and allow to cool slightly. Cut into wedges before serving.
  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. Add strawberries, blueberries, cucumber and toasted almonds and toss once more. Divide between plates and enjoy alongside mushroom quesadillas.

Notes: A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill.  Cooking times may vary.