Contents of your meal kit:

rainbow chard
black eyed peas
garlic
holy trinity (onion, pepper, celery)
cajun spice mix
brown rice
sweet & sour vinegar mix

Cookware needed: medium or large nonstick skillet with lid, large skillet

Finishing steps:

1. There are a few things that need to be quickly prepped before you get started:
   • Wash rainbow chard and give it a quick shake to dry. Remove leaves from the chard stems—do not discard the stems. Slice leaves into ½-inch ribbons and stems into ¼-inch slices.
   • Rinse and drain the black-eyed peas.
   • Slice garlic as thinly as possible.
2. Heat a small amount of oil in a nonstick skillet over med-high heat. When oil is hot, add the holy trinity mix and cook until softened and slightly golden, about 5 minutes.
3. Add spice mix to the skillet and stir to coat vegetables. Stir in the black-eyed peas and brown rice. Reduce heat to low, and cook until heated through, stirring occasionally. If the mixture seams dry, add 1-2 tablespoons of water. Season with salt to taste. Remove from heat, cover and keep warm.
4. Heat a small amount of oil in a second skillet over med-high heat. When oil is hot, add rainbow chard stems and cook 5 minutes or until softened. Add sliced garlic and rainbow chard leaves, cooking quickly until leaves begin to soften. Stir in the sweet & sour vinegar mix, cooking another 30 seconds. Season with salt & pepper to taste.
5. Serve the Hoppin’ John alongside the greens, or on top of them.

Note: Hoppin’ John is a traditional southern dish, often eaten on New Years day to bring good luck.

Contents of your meal kit:

leek, carrot & parsnip mix
chili base
white beans
cilantro
citrus vinaigrette
arugula
pepitas
sharp cheese blend

Cookware needed: large saucepan or stockpot, salad bowl

Finishing steps:

1. Measure water (see note).
2. Heat a small amount of oil in saucepan over med-high heat. Add leek, carrot & parsnip mix and season with salt & pepper. Cook, stirring frequently until leeks are softened and vegetables begin to brown, about 4-5 minutes.
3. Add chili base and stir until fragrant, about 30-60 seconds. Then quickly add the water you measured previously.
4. Stir in beans and their liquid and bring to a boil. Reduce heat and simmer about 10-15 minutes.
5. Roughly chop cilantro.
6. Meanwhile, 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 with toasted pepitas.
7. Season chili with salt & pepper to taste. Divide between bowls and garnish with cheese & cilantro. Enjoy the salad on the side.

Notes: When recipe calls for water add: 1½ cups for 2 portions, 3 cups for 4 portions, and 4½ cups for 6 portion.

Contents of your meal kit:

eggplant
onion & carrot mix
persian spice blend
lentils
crushed tomatoes
naan (see notes)
cilantro
spinach
lime
yogurt

Equipment needed: medium or large saucepan with lid

Finishing steps:

1. Heat oven to 350. (Skip this for GF preparations.) Cut eggplant into bite-sized pieces.
2. Heat enough oil to coat the bottom of your saucepan over medium-high heat. When oil is hot, add onion & carrot mix. Cook 5 minutes. Add eggplant and cook another 2-3 minutes.
3. Add persian spice blend, salt & pepper and cook another 1-2 minutes.
4. Add lentils and water (see note). Bring to a boil over high heat, cover and reduce heat to low. Simmer 15 minutes. Add tomatoes and continue to simmer another 2-5 minutes or until lentils are tender but not completely mushy. Continue with next steps after adding tomatoes.
5. Place naan directly on oven rack to warm, about 5 minutes. Remove cilantro from sprigs and roughly chop.
6. After tomatoes have simmered and lentils are tender, stir spinach into the stew. Taste for seasoning and add salt & pepper as needed.
7. Divide stew between bowls. Squeeze lime over the top, top with cilantro and a dollop of yogurt. Serve naan on the side.

Notes:

• When recipe calls for water add the following amounts: 2 cups for 2 portions, 4 cups for 4 portions, and 6 cups for 6 portions.
• GF substitute for naan is brown rice. Heat rice, divide between bowls, and serve the stew over the top.

Contents of your meal kit

mirepoix (onion, carrot, celery)
soup base
diced tomatoes
kidney beans
zucchini
ditalini pasta (or GF pasta)
collard greens
tuscan vinaigrette base
mixed greens
broccoli pesto (dairy-free)

Equipment needed: medium or large saucepan, salad bowl

Finishing steps:

1. Heat a small amount of oil in a saucepan over med-high heat. When oil is hot, add mirepoix and season with salt & pepper. Cook 3-5 minutes, stirring occasionally. Add soup base and cook stirring constantly for about 30 seconds. The base will develop a deep caramelized color.
2. Next, add tomatoes and water (see note). Bring soup to a boil.
3. Meanwhile rinse and drain kidney beans. Cut zucchini in half lengthwise, then crosswise into 1/3-inch slices.
4. When soup is boiling, add pasta, zucchini & collard greens. Reduce heat to a medium simmer. Cook 6-8 minutes, or until pasta is al dente. Add kidney beans and continue cooking until beans are heated through and vegetables are tender. Season with salt & pepper to taste.
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.
6. Serve minestrone with a dollop of the broccoli pesto. Enjoy the salad on the side.

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