Category Archives: Winter

steak with red wine sauce / smashed potato / un-creamed spinach

steak with red wine sauce / smashed potato / un-creamed spinach

Contents of your meal kit:

flank steak
potatoes
butter
red wine shallot sauce
spinach
spinach seasoning blend
pecorino

Equipment needed: medium saucepan with lid, medium or large nonstick skillet

Finishing steps:

  1. Cut potatoes into bite-sized chunks and place in a saucepan. Cover with water and lid, and bring to a boil over high heat. Once boiling, cook for 7-10 minutes, or until fork tender, reducing heat as necessary. Drain potatoes and return to saucepan. Add HALF of the butter directly to warm pot with potatoes and use a fork or potato masher to smash to desired texture. Season with salt & pepper, add an extra drizzle of olive oil if desired, and cover to keep warm.
  2. Heat a nonstick skillet over high heat. Rub steak with olive oil and season both sides with salt & pepper. When skillet is hot, cook steak 3-5 minutes per side for medium rare. You should see a nice crust on both sides. Transfer to cutting board, tent with foil, and rest up to 10 minutes.
  3. Pour red wine shallot sauce and an equal amount of water into the same skillet and scrape up any brown bits. Simmer sauce to soften shallots and reduce the sauce. Remove from heat when desired consistency is reached and stir in the other HALF of the butter. Transfer sauce to a small bowl while you make the spinach.
  4. Using a paper towel, wipe out the skillet and heat a small amount of oil over med-high heat. When oil is hot, add the spinach and seasoning blend and cook until just wilted (if spinach doesn’t all fit at once, add gradually as it wilts down). Stir in pecorino and season with salt & pepper.
  5. Slice steak across the grain and divide between plates. Drizzle with red wine sauce. Serve potatoes and un-creamed spinach on the side.

 

white beans with shallot-tomato compote / brown rice couscous / roasted radish

Contents of your meal kit:

white beans
brown rice couscous
radishes
radish greens
cherry tomatoes
sliced shallots
white wine

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

Finishing steps:

  1. Preheat oven to 450.
  2. Cut radishes into quarters, and toss on a baking sheet with a little olive oil, salt & pepper. When oven is hot, roast 10 minutes. Then add radish greens and roast another 5-10 minutes.
  3. Slice tomatoes in half. Rinse and drain white beans.
  4. Heat a small amount of oil in a nonstick skillet over med-high heat. Add sliced shallots, cook 2-3 minutes. Add tomatoes, white beans, white wine and a little salt & pepper, cook 2-3 more minutes, or until beans are heated through and sauce is reduced.
  5. Divide brown rice couscous between plates and top with white beans and shallot-tomato compote. Enjoy the radishes on the side.
  6. Measure water as indicated in notes below. Heat enough oil to cover the bottom of a saucepan over med-high heat.  When oil is hot, add brown rice couscous and stir 30-60 seconds to toast grains.  Add water and bring to a boil.  Cover and reduce heat to low.  Simmer 5 minutes.  Then, keeping the lid on remove from heat and let sit 10-15 minutes before fluffing with a fork. Season with salt & pepper to taste. Continue with next steps while couscous is cooking.

Notes: When recipe calls for water use 1 cup for 2 portions, 2 cups for 4 portions, or 3 cups for 6 portions.

chicken / potato mash / celery salad with pecorino & date

Contents of your meal kit:

chicken
potato
thyme
garlic
celery
dates
almond milk
butter
lemon vinaigrette base
pecorino
walnuts

Equipment needed: medium or large saucepan (with lid), salad bowl, nonstick skillet

Finishing steps:

  1. Cut potato into bite sized pieces. Put potato, thyme sprig and garlic in a saucepan. Cover with cold water by 1 inch and cover with lid. Bring to a boil. Reduce heat; simmer until potato is soft, about 10 minutes. Continue with next steps while potatoes are cooking.
  2. Thinly slice celery and dates (remove any pits). 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. Add celery, pecorino, walnuts, and dates and toss to combine. Let sit while you finish the rest of the dinner.
  3. Heat a small amount of oil in a nonstick skillet over medium heat. Season both sides of chicken with salt & pepper. When oil is hot, add chicken to skillet and cook about 5 minutes per side or until cooked through.
  4. When potato is tender, drain and return to saucepan. Discard thyme sprig. Mash potato and garlic with fork or potato masher. Add almond milk and butter, and mash until smooth. Season with salt & pepper.
  5. Enjoy chicken alongside potato mash and celery salad.

Notes: Celery is a great source of dietary fiber, vitamin C, vitamin K, folate, potassium and antioxidants. It’s also known to support the digestive system, lower blood pressure, and prevent age-related degeneration of vision.

steelhead trout / potato mash / celery salad with pecorino & date

steelhead trout / potato mash / celery salad with pecorino & date

Contents of your meal kit:

steelhead trout
potato
thyme
garlic
celery
dates
almond milk
butter
lemon vinaigrette base
pecorino
walnuts

Equipment needed: medium or large saucepan (with lid), foil-lined baking sheet, salad bowl

Finishing steps:

  1. Cut potato into bite sized pieces. Put potato, thyme sprig and garlic in a saucepan. Cover with cold water by 1 inch and cover with lid. Bring to a boil. Reduce heat; simmer until potato is soft, about 10 minutes. Continue with next steps while potatoes are cooking.
  2. Thinly slice celery and dates (remove any pits). 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. Add celery, pecorino, walnuts, and dates and toss to combine. Let sit while you finish the rest of the dinner.
  3. Preheat your oven’s broiler. Rub trout with olive oil, salt & pepper. Place on a foil-lined baking sheet.
  4. When potato is tender, drain and return to saucepan. Discard thyme sprig. Mash potato and garlic with fork or potato masher. Add almond milk and butter, and mash until smooth. Season with salt & pepper. Keep warm.
  5. When potatoes are done, broil fish 3-7 minutes or until done to your liking.
  6. Enjoy fish alongside potato mash and celery salad.

Notes: Celery is a great source of dietary fiber, vitamin C, vitamin K, folate, potassium and antioxidants. It’s also known to support the digestive system, lower blood pressure, and prevent age-related degeneration of vision.

sausage, mushroom & leek pasta / pumpkin-cashew cream sauce / roasted broccoli

Contents of your meal kit:

Zeigler’s pork sausage
broccoli
mushrooms
sage
baia spelt pasta (or GF alternative)
leeks
pumpkin-cashew cream sauce
butter
pecorino cheese

Equipment needed: foil-lined baking sheet, nonstick skillet, large saucepan or stockpot with lid (see note)

Finishing steps:

  1. Fill large saucepan or stockpot with water, cover and bring to a boil over high heat.
  2. Preheat oven to 450. On a foil-lined baking sheet, toss broccoli with olive oil, salt & pepper. Nestle the sausage onto the baking sheet. When oven is hot, roast for 10 minutes, toss, and continue cooking for an additional 5-10 minutes or until sausage is cooked through. Continue with the next steps.
  3. Using a damp paper towel, wipe mushrooms clean, then slice. Pull sage leaves from the stems and coarsely chop.
  4. When water is boiling, cook pasta 10-12 minutes or until al dente.
  5. While pasta cooks, heat a small amount of oil in a skillet over medium-high heat. When oil is hot, add leeks, and sauté until they start to brown, about 3-4 minutes. Add sliced mushrooms, season with salt & pepper and cook another 3-4 minutes until mushrooms are golden. Remove from heat until pasta is done.
  6. When pasta is done, reserve 1-2 cups of pasta water, and then drain.
  7. Return skillet to low heat. Add pumpkin cashew cream sauce, sage, and a little bit of pasta water at a time, until the sauce is a creamy consistency. Add pasta to the skillet and gently stir to coat with sauce. Adding more pasta water as needed. Stir in the butter to finish.
  8. Divide pasta between plates, top with pecorino cheese, and enjoy sausage & broccoli on the side!

Notes: If making 4 or 6 portions use a large stockpot for cooking the pasta.

mushroom & leek pasta / pumpkin-cashew cream sauce / roasted broccoli

mushroom & leek pasta / pumpkin-cashew cream sauce / roasted broccoli

 

Contents of your meal kit:

broccoli
mushrooms
sage
baia spelt pasta (or GF alternative)
leeks
pumpkin-cashew cream sauce
butter
pecorino cheese

Equipment needed: foil-lined baking sheet, nonstick skillet, large saucepan or stockpot with lid (see note)

Finishing steps:

  1. Fill large saucepan or stockpot with water, cover and bring to a boil over high heat.
  2. Preheat oven to 450. On a foil-lined baking sheet, toss broccoli with olive oil, salt & pepper. When oven is hot, roast for 10 minutes, toss, and continue cooking for an additional 5-10 minutes. Continue with the next steps.
  3. Using a damp paper towel, wipe mushrooms clean, then slice. Pull sage leaves from the stems and coarsely chop.
  4. When water is boiling, cook pasta 10-12 minutes or until al dente.
  5. While pasta cooks, heat a small amount of oil in a skillet over medium-high heat. When oil is hot, add leeks, and sauté until they start to brown, about 3-4 minutes. Add sliced mushrooms, season with salt & pepper and cook another 3-4 minutes until mushrooms are golden. Remove from heat until pasta is done.
  6. When pasta is done, reserve 1-2 cups of pasta water, and then drain.
  7. Return skillet to low heat. Add pumpkin cashew cream sauce, sage, and a little bit of pasta water at a time, until the sauce is a creamy consistency. Add pasta to the skillet and gently stir to coat with sauce. Adding more pasta water as needed. Stir in the butter to finish.
  8. Divide pasta between plates, top with pecorino cheese, and enjoy broccoli on the side!

Notes: If making 4 or 6 portions use a large stockpot for cooking the pasta.

seared chicken / roasted cauliflower, grape, & gouda salad

Contents of your meal kit:

chicken
cauliflower
almonds
grapes
parsley
gouda
sherry vinegar soaked raisins

Equipment needed: baking sheet, nonstick skillet

Finishing steps:

  1. Preheat oven to 425. While the oven is preheating, break any particularly large chunks of cauliflower into smaller pieces. On a baking sheet, toss cauliflower with olive oil, salt & pepper.
  2. Once oven has heated, roast cauliflower for 10 minutes. Toss roast an additional 7-10 minutes.
  3. Meanwhile, heat a small amount of oil in a nonstick skillet over medium heat.   Season both sides of chicken with salt & pepper. When oil is hot, add chicken to skillet and cook about 5 minutes per side or until cooked through.
  4. While chicken is cooking, slice grapes in half. Pull parsley leaves from stems and roughly chop. Crumble the cheese.
  5. When the cauliflower is done, top with vinegar soaked raisins, toss and divide between plates.
  6. Top cauliflower with grapes, gouda and parsley. Serve alongside seared chicken.

 

 

 

salmon / roasted cauliflower, grape, & gouda salad

salmon / roasted cauliflower, grape, & gouda salad

Contents of your meal kit:

salmon
cauliflower
almonds
grapes
parsley
gouda
sherry vinegar soaked raisins

Equipment needed: baking sheet (see note)

Finishing steps:

  1. Preheat oven to 425. While the oven is preheating, break any particularly large chunks of cauliflower into smaller pieces. On a baking sheet, toss cauliflower with olive oil, salt & pepper.
  2. Once oven has heated, roast cauliflower for 10 minutes. Toss and move to one side of the baking sheet. Rub salmon in oil and season with salt & pepper. Add salmon to the other side of the baking sheet, and sprinkle almonds over the cauliflower. Roast an additional 7-10 minutes, or until done to your liking.
  3. Meanwhile, slice grapes in half. Pull parsley leaves from stems and roughly chop. Crumble the cheese.
  4. When the cauliflower is done, top with vinegar soaked raisins, toss and divide between plates.
  5. Top cauliflower with grapes, gouda and parsley. Serve alongside roasted salmon.

Notes: If preparing 4 or 6 portions, you may find you need to use a second baking sheet for the salmon.

 

 

corn, zucchini & pinto bean chili / cilantro-lime yogurt / honey-dijon dressed greens

Contents of your meal kit:

pinto beans
bell pepper & onion mix
corn & zucchini mix
chili spice blend
crushed tomatoes
honey-dijon dressing base
baby romaine mix
pepitas
cilantro-lime yogurt sauce

Equipment needed: medium or large saucepan, salad bowl

Finishing steps:

  1. Rinse and drain pinto beans, set aside.
  2. Heat a small amount of oil in a saucepan over med-high heat. When oil is hot, add bell pepper & onion mix and corn & zucchini mix. Season with salt & pepper and cook, stirring occasionally, until tender and slightly golden.
  3. Add the chili spice blend and continue cooking 30 seconds.
  4. Add beans to the saucepan along with crushed tomatoes and water (see note). Bring to a simmer, reduce heat and continue simmering, 10 minutes. When finished, taste the chili and add salt & pepper if desired.
  5. Pour dressing 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. Sprinkle with pepitas.
  6. Serve chili in bowls topped with a dollop of the cilantro-lime yogurt sauce. Enjoy the salad on the side.

Note:

  • When recipe calls for water, use the following: 1 cup for 2 portions, 2 cups for 4 portions, 3 cups for 6 portions.
  • If you like your chili spicy, add a dash of hot sauce, or a pinch of red pepper flakes. We’ve added a little bit of heat to our chili spice blend…but wouldn’t be offended if you wanted to go five-alarm here!

turkey & pinto bean chili / cilantro-lime yogurt / honey-dijon dressed greens

turkey & pinto bean chili / cilantro-lime yogurt / honey-dijon dressed greens

Contents of your meal kit:

ground turkey
pinto beans
bell pepper & onion mix
chili spice blend
crushed tomatoes
honey-dijon dressing base
baby romaine mix
pepitas
cilantro-lime yogurt sauce

Equipment needed: medium or large saucepan, salad bowl

Finishing steps:

  1. Rinse and drain pinto beans, set aside.
  2. Heat a small amount of oil in a saucepan over med-high heat. When oil is hot, add bell pepper & onion mix. Season with salt & pepper and cook, stirring occasionally, until tender and slightly golden.
  3. Next, add ground turkey and use a spoon or spatula to break up the meat as it cooks. When turkey is no longer pink, add the chili spice blend and continue cooking 30 seconds. Season with salt & pepper.
  4. Add beans to the saucepan along with crushed tomatoes and water (see note). Bring to a simmer, reduce heat and continue simmering, 10 minutes. When finished, taste the chili and add salt & pepper if desired.
  5. Pour dressing 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. Sprinkle with pepitas.
  6. Serve chili in bowls topped with a dollop of the cilantro-lime yogurt sauce. Enjoy the salad on the side.

Note:

  • When recipe calls for water, use the following: 1 cup for 2 portions, 2 cups for 4 portions, 3 cups for 6 portions.
  • If you like your chili spicy, add a dash of hot sauce, or a pinch of red pepper flakes. We’ve added a little bit of heat to our chili spice blend…but wouldn’t be offended if you wanted to go five-alarm here!