Contents of your meal kit:

corn
potatoes
butter
mirepoix
thyme
chowder base
tomato-lemon dressing
salad greens
tabasco

Equipment needed: medium/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 medium-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 medium-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 a drizzle of olive oil. Toss gently with the greens and season with salt & pepper to taste.
6. Finish the corn & potato chowder by removing the corncobs and thyme sprigs. Season with more salt & pepper as needed. Divide between bowls, add Tabasco to taste (if desired), and enjoy alongside the salad.

Notes:

• When recipe calls for water, add the following amounts: 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.

Contents of your meal kit:

organic eggs
garlic
scallion
fingerling potatoes
corn
smoked mozzarella
vinaigrette base
salad greens

Equipment needed: microwave-safe bowl, mixing bowl, oven-safe nonstick skillet

Finishing steps:

1. Preheat your oven’s broiler. Chop garlic, set aside. Slice the scallion, keeping white and green parts separate.
2. Slice fingerling potatoes crosswise into ¼-inch slices. Place in a microwave-safe bowl, along with 2-3 tablespoons of water. Cover with plastic wrap, and poke a few holes to let steam escape. Microwave for 2-3 minutes or until tender, drain.
3. Use a sharp knife to remove the corn from the cob. Start by placing the flat cut end of each piece down on your cutting board then slice down between the kernels and the cob.
4. Crack eggs into a bowl and season generously with salt & pepper. Whisk together, and then stir in shredded mozzarella cheese and green part of scallion.
5. Heat a small amount of oil in an oven-safe nonstick skillet (small for 2 portions, medium for 4/6 portions). When oil is hot, add steamed potatoes, white part of scallion, and chopped garlic. Sauté together 3-5 minutes or until golden. Pour egg mixture into pan, stir once to combine, then immediately transfer to oven.
6. Cook under broiler until puffed and lightly brown (1-3 minutes). You can insert a knife into the center to test for doneness. Slide onto a plate, or let cool slightly to slice and serve directly from skillet.
7. Pour vinaigrette base into the bottom of a salad bowl, add an equal amount of olive oil and whisk or mix with a fork to combine. If this looks like too much dressing, remove some before tossing with the greens. Season with salt & pepper to taste.   Serve the salad alongside a slice of the frittata.

Notes

• Most pans are oven safe for a brief amount of time.  If yours has a plastic or rubber handle, wrap foil around it to protect.
• Aren’t sure about putting your pan in the oven?   Use the following modification:  follow the recipe through step 4, then instead of adding eggs to pan, add the ingredients from the pan into the bowl with your egg mixture.  Stir quickly to combine, and transfer everything into a parchment lined baking pan (example pictured below).  Bake in a 375 degree oven for 10 minutes (or until puffed and golden)

Contents of your meal kit:
mixed baby squash
portobello mushroom
garlic-balsamic glaze
white beans
tomato
pesto vinaigrette base
baby romaine mix
toasted pine nuts
shredded manchego

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

Finishing steps:

1. Preheat grill to med-high. Coat squash and portobello with garlic-balsamic glaze and a little bit of olive oil. Season with salt and pepper. Set aside.
2. Rinse and drain white beans. Slice tomato into wedges.
3. 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 ½ of the dressing and reserve before adding the white beans and tomatoes to the salad bowl. Toss gently and set aside.
4. 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. When cool enough to handle, cut vegetables into bite size pieces.
5. To compose grilled vegetable salad, toss baby romaine mix 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.