Contents of your meal kit:

garlic
green beans
squash mix
tomato
onion
Italian soup base
white beans
basil
red wine vinaigrette base
salad greens
sun dried tomato pesto

Cookware needed: large saucepan or stockpot, salad bowl

Finishing steps:

1. Begin by prepping a few ingredients for the soup.
   1. finely chop garlic
   2. trim stem ends of green beans and cut green beans in half
   3. cut squash in half lengthwise, then slice crosswise into 1/3-inch pieces
   4. dice tomato into ½-inch pieces
2. Heat a small amount of oil in a large saucepan or stockpot over med-high heat. Add onion and sauté 2-3 minutes or until golden brown. When onion is golden, add chopped garlic to the saucepan and continue cooking 30-60 seconds longer. Add water (see note), and Italian soup base then bring to a boil over high heat.
3. When soup is boiling, add green beans, squash, and tomato. Return to a simmer, cover and reduce heat to keep at a medium simmer.
4. Meanwhile, rinse and drain white beans. Remove basil leaves from the stem, and then stack the leaves together, roll them up, and slice across into thin ribbons. 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 and white beans. Toss gently and season with salt & pepper to taste.
5. The soup is ready as soon as the vegetables are tender to your liking. Taste and add additional salt & pepper if needed. Divide between serving bowls and top each serving with basil and a dollop of sun dried tomato pesto.

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

Contents of your meal kit:

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

Equipment needed: baking sheet, saucepan with lid, 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 from saucepan from heat. Stir in some or all of the cream, and season to taste with salt and 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 amounts: 2 cups for 2 portions, 4 cups for 4 portions, 6 cups for 6 portions.

Contents of your meal kit:

carrots
ground chia seed
cilantro
chickpea flour
lemon vinaigrette base
arugula
yogurt

Equipment needed:  medium or large mixing bowl, large nonstick skillet, salad bowl

Finishing steps:

1. Combine the chia seed and warm water in the mixing bowl (see note).  Set aside.
2. Using the large side of a box grater, grate the carrots.  Coarsely chop the cilantro.  Place carrots and cilantro in the mixing bowl with the chia seed.  Add chickpea flour, and salt & pepper. Mix to combine (mixture will be loose).
3. Coat the bottom of a large nonstick skillet with oil, and turn heat to medium-high.  When the oil is hot, scoop three ½-cupfuls of carrot mixture into the skillet, pressing each to ½” thickness.  Cook until pancakes are golden brown, about 2 minutes per side.  Transfer to paper towels to drain.  Repeat with remaining carrot mixture, adding more oil to skillet as needed.
4. While carrot pancakes are cooking, 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 arugula.  Toss gently and season with salt & pepper to taste.
5. Season yogurt generously with salt & pepper.
6. Enjoy carrot pancakes with a dollop of salted yogurt and lemony arugula.

Notes:

• When recipe calls for water, use the following: ½ cup for 2 portions, 1 cup for 4 portions, 1 ½ cup for 6 portions.
• Yep, that’s right….ch-ch-ch-chia!  Chia seeds pack fiber and protein…and work as an awesome binder.
• Watch your knuckles on the box grater!

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

Equipment 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 into quarters. 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.