Category Archives: Summer

baia spelt pasta / roasted shrimp & vegetables / simple salad

Contents of your meal kit:

shrimp
garlic
zucchini
diced onion
lemon
tomato
basil sprigs
pecorino cheese
baia spelt pasta “mohawks”
red wine vinaigrette base
baby romaine

Equipment needed: stockpot with lid, baking sheet, mixing bowl, salad bowl

Finishing steps:

Preheat oven to 425. Bring a covered stockpot of water to a boil. Blot shrimp dry with a paper towel. Chop garlic and place in a mixing bowl with shrimp. Season with salt & pepper, toss to combine and set aside.
Cut zucchini in half lengthwise, then crosswise into ½-inch pieces. On a baking sheet, toss zucchini and onion, with olive oil, salt & pepper. Place the lemon, cut side down on the baking sheet, and roast everything for 12 minutes, tossing halfway through.
Meanwhile, dice tomato and tear basil. Set both aside. When water is boiling, salt generously before adding pasta. Cook until al dente, about 10 minutes.
After the veggies have roasted for 12 minutes, add shrimp to the baking sheet. Return to oven until shrimp are cooked through, about 3-5 minutes. Continue with the next steps while vegetables are roasting.
When pasta is al dente, reserve a cup of the cooking water, then drain. Return pasta to the hot stockpot, along with roasted vegetables and shrimp, diced tomatoes, and basil. Add some of the pasta water, and half of the pecorino cheese. Season with salt & pepper to taste.
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 each serving of pasta with a squeeze of roasted lemon and some additional pecorino cheese. Enjoy!

Notes: Roasting the lemon gives it a sweeter taste, while also making it easier to get more juice out. The starch from the pasta cooking water, helps pull together a quick sauce.

chicken spring rolls / roasted carrots / edamame with wild ginger salt

Contents of your meal kit:

chicken
cucumber
bell pepper
herb bundle (basil & mint)
carrots
five spice
spring roll wrappers
edamame
wild ginger salt
peanut dipping sauce
sesame sriracha dressing

Equipment needed: baking sheet, medium or large nonstick skillet, large shallow dish or pan

Finishing steps:

Preheat oven to 450. Cut cucumber in half lengthwise and crosswise, then slice into long, thin strips. Thinly slice bell pepper. Pull herbs from their stems.
On a baking sheet, toss carrots with olive oil, salt, & pepper. Roast 10 minutes, toss and roast another 5-10.
Meanwhile, heat a small amount of oil (see note) in a nonstick skillet over medium heat. Use a paper towel to pat chicken dry, then season with five spice, salt & pepper. When oil is hot, cook chicken about 5 minutes per side. When chicken is cool enough to handle, shred into bite sized pieces.
Set up an assembly line for spring rolls (see photo tutorial for more details). You need a clean counter or cutting board, chicken, cucumber, bell pepper, and herbs. Grab a large shallow dish/pan, and fill with two inches of warm (NOT hot) water.
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 chicken, veggies, and 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.
Place unopened bag of edamame in the microwave and heat for 2.5 minutes or until desired serving temperature is reached. Carefully open the bag to avoid steam. Sprinkle edamame with ginger salt.
Serve chicken spring rolls with the peanut dipping sauce. Drizzle the roasted carrots with sesame sriracha dressing and serve on the side along with the edamame.

Notes: (1) Coconut oil would be great for cooking the chicken, if you have it. (2) Step-by-step photos for spring rolls are on the website. You’ll have enough filling for approx 2 rolls per person, but we’ve provided extra wrappers just in case.

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

Contents of your meal kit:

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

Equipment needed: mixing bowl, outdoor grill (see notes), foil

Finishing steps:

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
Pat dry chicken, and rub with garlic pepper paste. Set aside.
Place brown rice in a mixing bowl and microwave 30 seconds or so, just to take the chill off. Dice cucumber, coarsely chop mint & parsely; 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.
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.
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 chicken 5-7 minutes per side, or until cooked through. Transfer to a clean plate and keep warm while the chicken rests for a few minutes. (It will continue to cook.)
Serve garlic pepper chicken with stone fruit salsa, alongside snap peas and brown rice salad.

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

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

Equipment needed: mixing bowl, outdoor grill (see notes), foil

Finishing steps:

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
Pat dry pork chops, and rub with garlic pepper paste. Set aside.
Place brown rice in a mixing bowl and microwave 30 seconds or so, just to take the chill off. Dice cucumber, coarsely chop mint & parsely; 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.
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.
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.)
Serve garlic pepper pork topped with a spoonful of stone fruit salsa, alongside snap peas and brown rice salad.

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

mahi mahi with 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

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

Finishing steps:

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
Preheat your grill to med-high.
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.)
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.
To serve, top the mahi mahi with pistachio salsa verde and serve with simple greens and tomato, cucumber, melon salad.

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

herb marinated swordfish skewers / sautéed asparagus / summer salad

Contents of your meal kit:

swordfish
herb marinade
skewers
asparagus
raspberry dressing
baby romaine
sliced scallion
honeydew melon
gorgonzola cheese
toasted almonds

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

Finishing steps:

Soak skewers in cool water, at least 15 minutes.
Meanwhile, pour herb marinade into the bottom of a small mixing bowl; add an equal amount of olive oil. Whisk or mix with a fork to combine. Cut swordfish into 1-inch cubes, and toss with the marinade. Let stand for 10-15 minutes.
Preheat broiler. Line baking sheet with foil.
Cut asparagus into ¾” diagonal pieces. Set aside.
Thread fish onto skewers and place on baking sheet. Sprinkle with salt & pepper if desired.
Cook under broiler approximately 8 minutes, turning once. Fish should be done when it flakes easily and is opaque throughout.
Meanwhile, heat a small amount of oil in a nonstick skillet over med-high heat. When oil is hot, add asparagus and sauté 2-4 minutes or until just tender. Season with salt & pepper to taste.
Pour half the raspberry dressing into the bottom of a salad bowl and add the greens and sliced scallion. Toss gently and season with salt & pepper to taste. Cut melon into small cubes and sprinkle on top of the salad, along with crumbled gorgonzola cheese, toasted almonds and a drizzle more of the raspberry dressing.
Serve herb marinated swordfish skewers with asparagus and summer salad on the side.

panzanella salad / chickpea croutons / lemon herb dressing

Contents of your meal kit:

chickpea croutons
tomatoes
cucumber
bell pepper
herb bundle (parsley & basil)
lemon herb vinaigrette base
sliced red onion
kalamata olives
arugula
feta cheese

Equipment needed: baking sheet, salad bowl

Finishing steps:

Preheat oven to 425. Cut chickpea croutons into 1-inch chunks, then toss with olive oil and salt & pepper. Place on a baking sheet and roast 20 minutes in preheated oven. Turn the broiler on during the last 1-2 minutes of cooking to add some extra crunch.
While the chickpea croutons are baking, prep the other salad ingredients. Cut tomatoes, cucumber, and bell pepper into bite size chunks. Pull herbs from their stems, and roughly chop or tear.
Pour lemon herb vinaigrette base into the bottom of a large salad bowl. Add an equal amount of oil and whisk or mix with a fork to combine. Toss the vegetables you just cut, the herbs, sliced onion and olives into the bowl with the dressing. Toss to combine and season to taste with salt & pepper.
When the chickpea croutons are done, let cool for a minute or so, then add to the salad bowl. Toss to combine, before adding the greens and tossing one last time.
Divide panzanella salad between serving bowls, and crumble some feta over the top of each serving. Enjoy!

Notes: Italian, from pane ‘bread’ + zanella ‘small basket’. The “traditional” panzanella is a type of Tuscan salad made with chopped salad vegetables, and stale bread soaked in dressing.

chicken panzanella salad / chickpea croutons / lemon herb dressing

Contents of your meal kit:

chicken
chickpea croutons
tomatoes
cucumber
bell pepper
herb bundle (parsley & basil)
lemon herb vinaigrette base
sliced red onion
kalamata olives
arugula
feta cheese

Equipment needed: baking sheet, salad bowl, outdoor grill

Finishing steps:

Preheat oven to 425. Cut chickpea croutons into 1-inch cubes and toss with olive oil and salt & pepper. Place on a baking sheet and roast 20 minutes in preheated oven. Turn the broiler on during the last 1-2 minutes of cooking to add some extra crunch.
While the chickpea croutons are baking, prep the other salad ingredients. Cut tomatoes, cucumber, and bell pepper into bite size chunks. Pull herbs from their stems, and roughly chop or tear.
Pour lemon herb vinaigrette base into the bottom of a large salad bowl. Add an equal amount of oil and whisk or mix with a fork to combine. Toss the vegetables you just cut, the herbs, sliced onion and olives into the bowl with the dressing. Toss to combine and season to taste with salt & pepper.
Preheat grill to medium-high heat. Cook chicken for 5-7 minutes per side or under cooked through. Let cool for a minute before chopping into chunks and adding to the salad bowl.
When the chickpea croutons are done, let cool for a minute or so, then add to the salad bowl. Toss to combine, before adding the greens and tossing one last time.
Divide chicken panzanella salad between serving bowls, and crumble some feta over the top of each serving. Enjoy!

apricot chicken / orzo salad with roasted zucchini and tomatoes

Contents of your meal kit:
chicken breasts
apricots
zucchini
cherry tomatoes
whole wheat orzo
chopped parsley
red onion
toasted pine nuts
lemon
apricot glaze

Equipment needed: small or medium saucepan, baking sheet, mixing bowl, medium to large skillet

Finishing steps:

Preheat oven to 425. Boil a saucepan of water for orzo. (Use a lid to speed up the time it takes for water to boil.) Cut apricots in half, remove the pit and slice into thin wedges, set aside.
Cut zucchini in half lengthwise, then crosswise into ½ inch slices. Place zucchini on a foil-lined baking sheet. Toss with olive oil, salt & pepper. Roast for 5 minutes, then flip, add tomatoes to the baking sheet, and roast an additional 5 minutes or until the tomatoes begin to burst.
Once water is boiling, add orzo to the saucepan and boil for about 5-7 minutes or until al dente. When orzo is done, drain immediately and transfer to a mixing bowl.
When the zucchini and tomatoes are done to your liking, add them to the mixing bowl with orzo. Add chopped parsley, red onion, and toasted pine nuts to the bowl. Finish with a squeeze of lemon, and a drizzle of olive oil. Stir to combine and season with salt & pepper to taste.
Season both sides of chicken with salt & pepper. Heat a small amount of oil in a skillet over medium heat. When oil is hot, add chicken and cook 3-5 minutes per side.
Add fresh apricots and apricot glaze to the skillet, along with 1-2 tablespoons of water. Simmer until the fruit begins to break down, about 2 to 3 minutes.
To serve, slice apricot chicken and spoon the sauce over each portion. Enjoy the orzo salad on the side.

black bean patties / corn relish & cilantro yogurt / grilled romaine hearts

Contents of your meal kit:
black bean patty mixture
romaine hearts
roma tomato
onion & bell pepper mix
cilantro
pickled jalapeno
lime
corn
popped quinoa
cilantro yogurt

Equipment needed: mixing bowl, grill or grill pan (see notes), shallow dish, medium or large nonstick skillet

Finishing steps:

Slice romaine hearts in half lengthwise. Rinse well, and then place cut side down on a towel to drain.
Dice tomato and place in a mixing bowl with the onion & bell pepper mix. Roughly chop cilantro leaves and as much jalapeno as you’d like, add to the bowl. Give it a good squeeze of lime, season with salt & pepper. Set aside.
Preheat a grill or grill pan to med-high heat. Brush the corn, and the cut side of romaine with a little olive oil and sprinkle with salt & pepper. Grill corn until all sides have some grill marks, and set aside. Then grill romaine cut side down, until slightly wilted and you have some nice grill marks. Transfer to serving plates.
When corn is cool enough to handle use a sharp knife and carefully slice lengthwise between the kernels and cob, removing just the kernels. Add to bowl with the other relish ingredients. Stir to combine.
Place popped quinoa in a shallow dish, and use a ¼ cup measure to scoop and form patties of the black bean mixture, about 2 patties per person. Lightly press both sides of each patty into the popped quinoa and set aside.
Heat enough oil to coat the bottom of a medium or large nonstick skillet over med-high heat. When oil is hot, add black bean patties. Cook, turning once, 2-4 minutes per side, or until crispy on the exterior and heated through.
Serve black bean patties with the grilled romaine, and top the plates with plenty of the corn relish. Add a dollop of cilantro yogurt to finish. Enjoy!

Notes:

Don’t have an outdoor grill, or grill pan? Use a skillet (cast iron, or nonstick) or your oven’s broiler instead.
Grilling romaine gives it a great smoky flavor, and brings out the sweetness of this lettuce. If you prefer not to serve whole, you can cut into bite size pieces before serving.