Category Archives: Summer

blueberry bbq salmon / 3 bean salad / garlic-rosemary potatoes

blueberry bbq salmon / 3 bean salad / garlic-rosemary potatoes

Contents of your meal kit:

salmon
green beans
potatoes
garlic
rosemary
marinated bean mix
parsley
bbq spice rub
blueberry glaze

Cookware needed: outdoor grill (see note), small or medium saucepan, serving bowl

Finishing steps:

  1. Preheat grill to med-high.
  2. Bring a saucepan of water to a boil.
  3. Meanwhile, trim/discard stem ends of green bean and cut in half. Tear off a foil sheet large enough to create one packet for all of the potatoes. Place potatoes on the foil, along with garlic cloves, and rosemary sprig. Drizzle with oil, and season with salt & pepper.   Fold the foil over the potatoes and crimp the edges to seal completely. Give the packet a quick shake to coat potatoes with oil.
  4. Once the water is boiling, blanch green beans for 2 minutes or until bright green and still slightly crisp. Drain and rinse with cold water to stop the cooking process. In a serving bowl, toss green beans with the marinated bean mix and parsley. Season with salt & pepper and set aside.
  5. Place potato packet directly on pre-heated grill, and close the lid. Set a timer for 10 minutes.
  6. Rub salmon with a little oil and season with bbq spice rub, salt & pepper. Once potatoes have cooked 10 minutes, place a piece of foil on the grill and put the salmon on the foil. Cook 8-10 minutes with the lid closed, or until cooked through. (Be sure to check frequently to avoid flare-ups.)
  7. Once the salmon is done, remove from grill and top with blueberry glaze.
  8. Use caution when opening the potato packet. Serve potatoes and 3 bean salad alongside the salmon. Enjoy!

Note: If you don’t have an outdoor grill, use an oven preheated to 425 to roast salmon and potatoes. Cooking times may vary depending on method used.

mango & cucumber spring rolls / grilled bok choy with shallot-pepita crunch

chicken, mango & cucumber spring rolls / grilled bok choy with shallot-pepita crunch

Contents of your meal kit:

bok choy
mango
persian cucumber
bell pepper
herb bundle (basil & cilantro)
spring roll wrappers
peanut dipping sauce
honey-sesame glaze
shallot pepita crunch

Cookware needed: outdoor grill (see notes), shallow dish/pan

Finishing steps:

  1. Slice bok choy in half lengthwise. Rinse under cold running water, place cut-side down on a clean towel to dry.
  2. Cut mango, cucumber and bell pepper into long thin strips. Pull herbs from their stems.
  3. Preheat outdoor grill to medium heat.
  4. Set up an assembly line for spring rolls (see note).  You need a clean counter or cutting board, mango, cucumber, bell pepper, and herbs.  Grab a large shallow dish/pan, and fill with two inches of warm (NOT hot) water.
  5. Working on ONE roll at a time, dip wrapper for a few seconds per side into the water.  (It should become pliable, not completely soft.)  Set on board, arrange mango, cucumber, bell pepper & herbs down the center, fold in sides of the wrapper and roll like a burrito.  Set on a plate and cover with a damp towel while you finish the rest.
  6. Brush or drizzle the bok choy with a small amount of oil. Grill about 2 minutes per side or until just tender, and grill marks appear.
  7. Serve spring rolls with the peanut dipping sauce. Drizzle the grilled bok choy with honey-sesame glaze and sprinkle with shallot-pepita crunch.

Notes:

  • A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill.  Cooking times may vary.
  • You’ll have enough filling for approx 2 rolls per person, but we’ve provided extra wrappers just in case
  • See below for step-by-step photos of spring roll assembly.

 

ginger-citrus tilapia / spicy bok choy / brown rice

ginger-citrus tilapia / spicy bok choy / brown rice

Contents of your meal kit:

tilapia
ginger-citrus marinade
bok choy
sesame-sriracha dressing
brown rice

Cookware needed: foil-lined baking sheet, large skillet, microwave-safe bowl

Finishing steps:

  1. Pour marinade over tilapia and set aside. Cut bok choy in half lengthwise, and rinse under running water. Place cut side down on a towel to dry.
  2. After fish has marinated for 10 minutes, turn on your oven’s broiler.
  3. Remove fish from marinade and place on a foil-lined baking sheet.   Spoon a little bit of marinade over each filet, then broil for 5-8 minutes or until cooked through.
  4. Meanwhile, heat a small amount of oil in a skillet over med-high heat. (Make sure skillet is large enough to hold bok choy in a single layer, or work in batches.). Season cut-sides of bok choy with salt & pepper. Cook cut-side down for 2 minutes (or until they begin to brown). Flip and cook an additional 2 minutes. Transfer to individual plates or serving platter and drizzle with sesame-sriracha dressing.
  5. Transfer rice to a microwave-safe bowl and heat in 30-second intervals until hot.
  6. Serve fish immediately, accompanied by brown rice and bok choy.

beef kabobs / curried cauliflower & mango salad

beef kabobs / curried cauliflower & mango salad

Contents of your meal kit:

sirloin
skewers
mint
kabob marinade
cauliflower
sliced onion
curried spice blend
mango
cilantro
spinach
lime

Cookware needed: 2 mixing bowls, outdoor grill (see note), medium or large skillet with lid

Finishing steps:

  1. To prevent burning, soak skewers in cold water, at least 15 minutes.
  2. Finely chop mint. Combine with kabob marinade in a mixing bowl.
  3. Thinly slice beef ACROSS the grain and toss with the marinade. Set aside.
  4. Preheat grill to high heat. (see note)
  5. Break cauliflower into bite-sized pieces. Add cauliflower, onion, and just enough water to cover the bottom of the skillet. Cover, turn heat to high and steam about 2-3 minutes. Once the water has mostly evaporated, uncover, add a drizzle of oil, curried spice blend, and season with salt & pepper. Reducing heat as necessary, cook another 1-2 minutes or until vegetables are cooked to your liking. Transfer to a bowl.
  6. Chop mango into bite-sized pieces. Roughly chop cilantro leaves and stems. Add to bowl with cauliflower along with spinach, a squeeze of lime, salt & pepper. Toss to combine.
  7. Once meat has marinated for at least 10 minutes, thread beef onto skewers. When grill is hot, cook for about 3-4 minutes per side or until done to your liking.
  8. Serve kabobs and salad separately or remove meat from skewer and place on top of curried cauliflower & mango.

Notes:

  • If you have extra time, you can marinate the beef for up to 30 minutes.
  • A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill.  Cooking times may vary.
  • If desired, this entire meal could be made on the grill – by cooking onions and cauliflower in a foil packet placed directly on the hot grill.

greek salad with chicken / griddled halloumi cheese / heirloom tomato

Contents of your meal kit:

chicken
lemon-herb vinaigrette base
cucumber
kalamata olives
sliced red onion
herb bundle (mint & parsley)
heirloom tomato
halloumi cheese
salad greens

Cookware needed: salad bowl, nonstick skillet

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. Slice cucumber lengthwise, and then thinly crosswise. Slice kalamata olives in half or roughly chop. Add cucumber, olives, and sliced red onion to salad bowl with vinaigrette. Toss to coat.
  3. Pull herb leaves from their stems, and then roughly chop or tear into salad bowl.
  4. Wash and slice heirloom tomato into thick slices and divide between serving plates.   Season with salt & pepper.
  5. Heat a small amount of oil in a nonstick skillet over medium heat. Season chicken with salt & pepper and cook about 5 minutes per side. When cooked through, transfer chicken to a cutting board and wipe out skillet.
  6. Pat halloumi slices dry with a paper towel, add a little more oil to the hot skillet and then add sliced halloumi in one layer. Cook 30-60 seconds per side or until well browned.
  7. While halloumi is browning, add greens to salad bowl and toss gently with vegetables and vinaigrette. Divide evenly between serving plates, piling directly on top of tomato slices.
  8. Top salads with chicken and griddled halloumi. Dig in with a knife and fork, and enjoy!

Notes: Halloumi cheese originates from Cyprus. It has a higher-than-normal melting point, making it ideal for grilling and frying. The cheese is aged in brine, yielding a salty, dry cheese with a distinctive “squeek” when you bite into it. You may notice some dark flecks in the cheese; this is mint.

greek salad / griddled halloumi cheese / heirloom tomato

greek salad / griddled halloumi cheese / heirloom tomato

Contents of your meal kit:

lemon-herb vinaigrette base
cucumber
kalamata olives
sliced red onion
herb bundle (mint & parsley)
heirloom tomato
halloumi cheese
salad greens

Cookware needed: salad bowl, nonstick skillet

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. Slice cucumber lengthwise, and then thinly crosswise. Slice kalamata olives in half or roughly chop. Add cucumber, olives, and sliced red onion to salad bowl with vinaigrette. Toss to coat.
  3. Pull herb leaves from their stems, and then roughly chop or tear into salad bowl.
  4. Wash and slice heirloom tomato into thick slices and divide between serving plates.   Season with salt & pepper.
  5. Heat a small amount of oil in a nonstick skillet over med-high heat. Pat halloumi slices dry with a paper towel. When skillet is hot, add sliced halloumi in one layer. Cook 30-60 seconds per side or until well browned.
  6. While halloumi is browning, add greens to salad bowl and toss gently with vegetables and vinaigrette. Divide evenly between serving plates, piling directly on top of tomato slices.
  7. When cheese is browned on both sides, place 2 slices on top of each salad. Dig in with a knife and fork, and enjoy!

Notes: Halloumi cheese originates from Cyprus. It has a higher-than-normal melting point, making it ideal for grilling and frying. The cheese is aged in brine, yielding a salty, dry cheese with a distinctive “squeek” when you bite into it. You may notice some dark flecks in the cheese; this is mint.

grilled chicken pomodoro / balsamic zucchini & eggplant

grilled chicken pomodoro / balsamic zucchini & eggplant

Contents of your meal kit:

chicken
heirloom tomato
basil
eggplant
zucchini
red pepper flakes
balsamic vinegar
fresh mozzarella

Cookware needed: outdoor grill (see note)

Finishing steps:

  1. Preheat grill to med-high heat.
  2. Cut tomato into thick slices. Sprinkle with a little salt and set aside. Pull basil leaves from stems.
  3. Slice eggplant and zucchini lengthwise into ¼-inch slices. Drizzle with olive oil and season with salt & pepper.
  4. Season both sides of chicken with red pepper flakes, salt & pepper and rub with olive oil. When grill is hot, cook chicken about 5 minutes per side or until cooked through.
  5. At the same time, on the other side of the grill, cook zucchini & eggplant about 3-4 minutes per side. Remove from grill when you see some nice grill marks and the vegetables are tender. Transfer to a serving plate and drizzle with balsamic vinegar.
  6. When chicken is cooked through, top each piece with sliced tomato, whole basil leaves, and a slice of mozzarella. Close the grill lid and allow the cheese to melt before carefully removing chicken from the grill with a spatula. If you have any leftover tomato slices and basil, add them to the platter with your grilled vegetables before serving.
  7. Transfer chicken to serving plates, and enjoy the grilled vegetables on the side.

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

mahi mahi & pistachio salsa verde / tomato, cucumber, melon salad / simple greens

mahi mahi & pistachio salsa verde / tomato, cucumber, melon salad / simple greens

Contents of your meal kit:

mahi mahi
cherry tomatoes
cucumber
melon
lemon
feta
red wine vinaigrette base
greens
pistachio salsa verde

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

Finishing steps:

  1. Slice tomatoes in half, and cut cucumber and melon into bite-sized pieces. Toss together in a mixing bowl along with a squeeze of lemon juice, and a little salt & pepper. Crumble feta over the top and set aside.
  2. Preheat your grill to med-high.
  3. Rub the fish with a little oil and season with salt & pepper. Place directly on pre-heated grill and cook 3-5 minutes per side, or until cooked through. (Keeping the lid closed will speed up the cooking process, just be sure to check frequently to avoid flare-ups.)
  4. 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.
  5. To serve, top the fish with pistachio salsa verde and serve with simple greens and tomato, cucumber, melon salad.

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

 

 

corn & potato chowder / salad with tomato-lemon dressing

corn & potato chowder / salad with tomato-lemon dressing

Contents of your meal kit:

corn
potatoes
butter
mirepoix
thyme
chowder base
tomato-lemon dressing
arugula
hot sauce

Cookware needed: medium or large saucepan, salad bowl

Finishing steps:

  1. Cut the kernels off the cobs of corn, reserving the cobs.  Thinly slice potatoes crosswise.
  2. Melt butter along with a drizzle of olive oil in a medium to large saucepan over med-high heat. Add the mirepoix, potatoes, and thyme sprigs. Cook until onion is tender and translucent, about 3-4 minutes, stirring occasionally.
  3. Add chowder base and water to the saucepan along with the corncobs (see note below). Bring to a boil, reduce heat to med-low, and cook for 7-10 min, or until the potatoes are tender.
  4. Add the corn kernels and simmer for an additional 5 minutes, or until corn is tender.
  5. Meanwhile, pour tomato-lemon dressing into the bottom of your salad bowl and add a drizzle of olive oil. Toss gently with the greens and season with salt & pepper to taste.
  6. Finish the chowder by removing the corncobs and thyme sprigs. Season with salt & pepper as needed. Divide between bowls, top with a dash of hot sauce (optional), and enjoy salad on the side.

Notes:

  • When recipe calls for water, add the following: 2 cups for 2 portions, 4 cups for 4 portions, 6 cups for 6 portions.
  • For even more corn flavor, before adding your corncobs, run the back side of a butter knife along the cobs to remove the “milk”. Add to the pot along with the corncobs.

garlic-pepper pork with stone fruit salsa / sautéed snap peas / brown rice salad

garlic-pepper pork with stone fruit salsa / sautéed snap peas / brown rice salad

Contents of your meal kit:

pork chops
mixed stone fruit
minced red onion
basil
garlic-pepper paste
brown rice
cucumber
herb bundle
shallot vinaigrette
snap peas

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

Finishing steps:

  1. Cut stone fruit into small bite-sized pieces. Place in mixing bowl with red onion. Tear basil leaves into salsa and stir to combine. Set aside
  2. Pat dry pork chops with a paper towel, and rub with garlic-pepper paste. Set aside.
  3. Place brown rice in a mixing bowl and microwave 30 seconds or so, just to take the chill off. Dice cucumber, coarsely chop mint & parsley; add to a mixing bowl with brown rice. Pour shallot vinaigrette into bowl, stir to combine, and season with salt & pepper to taste. If desired, add a drizzle of olive oil to taste. Set aside.
  4. Preheat grill to high heat. While the grill is heating, trim the stem end off snap peas and remove strings if desired. Toss with olive oil, salt & pepper.
  5. Place a piece of foil on one side of the grill, place snap peas on top and grill 5-7 minutes or until done to your liking. On the other side of the grill cook pork 2-4 minutes per side, or until cooked through. Transfer to a clean plate and keep warm while the pork rests for a few minutes. (It will continue to cook.)
  6. Serve garlic-pepper pork topped with a spoonful of stone fruit salsa. Enjoy snap peas and brown rice salad on the side.

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