Category Archives: Winter

chicken, kale & citrus salad / potato, leek & goat cheese frittata / smokey date jam

Contents of your meal kit:

chicken
orange
citrus vinaigrette
baby kale
fingerling potatoes
eggs
goat cheese
leeks
smokey date jam

Equipment needed: salad bowl, microwave-safe bowl, small mixing bowl, oven-safe nonstick skillet (see note)

Finishing steps:

Preheat oven to broil. While you are waiting, peel oranges and slice them crosswise. Pour vinaigrette base into the bottom of your salad bowl and add an equal amount olive oil. Whisk or mix with a fork to combine. Add baby kale, toss gently and season with salt & pepper to taste. Top with sliced citrus.
Season chicken with salt & pepper. Heat a small amount of oil in an oven-safe nonstick skillet over medium heat. Cook chicken 3-5 minutes per side or until cooked through, set aside. Wipe skillet use again in step 5.
While chicken is cooking, 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.
While potatoes are cooking, crack eggs into a small mixing bowl and season generously with salt and pepper. Whisk together, and then stir in crumbled goat cheese.
Place the oven-safe nonstick skillet back over medium heat with a small amount of oil. When oil is hot, add steamed potatoes and leeks and sauté together 5 minutes or until golden. Pour egg and goat cheese mixture into pan, stir once to combine, then immediately transfer to oven. Cook under broiler until puffed and lightly brown (1-3 minutes). Insert a knife into the center to test for doneness. Slide onto a plate, or let cool slightly to serve directly from skillet.
Slice chicken and toss with kale salad. Serve frittata topped with smokey date jam.

Note: Use a small skillet for 2 portions, medium for 4-6. Most skillets 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? Check the website for an alternative option.

potato, leek & goat cheese frittata / smokey date jam / kale salad with citrus

Contents of your meal kit:

eggs
orange
citrus vinaigrette
baby kale
fingerling potatoes
goat cheese
leeks
smokey date jam

Equipment needed: salad bowl, microwave-safe bowl, small mixing bowl, oven-safe nonstick skillet (see note)

Finishing steps:

Preheat oven to broil. While you are waiting, peel oranges and slice them crosswise. Pour vinaigrette base into the bottom of your salad bowl and add an equal amount olive oil. Whisk or mix with a fork to combine. Add baby kale, toss gently and season with salt & pepper to taste. Top with sliced citrus.
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.
While potatoes are cooking, crack eggs into a small mixing bowl and season generously with salt and pepper. Whisk together, and then stir in crumbled goat cheese.
Heat a small amount of oil in an oven-safe nonstick skillet (see note) over medium heat. When oil is hot, add steamed potatoes and leeks and sauté together 5 minutes or until golden. Pour egg and goat cheese mixture into pan, stir once to combine, then immediately transfer to oven.
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.
Serve frittata topped with smokey date jam. Enjoy kale salad on the side.

chicken with cherry compote / brussels sprouts with pistachio / salad

Contents of your meal kit:

chicken
brussels sprouts
pistachios
cherry compote
balsamic vinaigrette base
baby romaine mix

Equipment needed: baking sheet, medium to large nonstick skillet, microwave-safe bowl, salad bowl

Finishing steps:

Preheat oven to 425. On baking sheet, toss brussels sprouts with olive oil, salt & pepper. Roast 8 minutes, toss with a spatula, sprinkle with pistachios, and return to oven for another 8 minutes.
After you toss brussels sprouts, 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. Remove chicken from pan and keep warm.
Transfer cherry compote to a microwave-safe bowl and heat in 10-second intervals until hot.
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, you can remove some at this point before adding the greens. Toss gently and season with salt and pepper to taste.
Slice chicken and serve with warm cherry compote. Enjoy brussels sprouts and salad on the side.

flank steak with cherry compote / brussels sprouts with pistachio / salad

Contents of your meal kit:

flank steak
brussels sprouts
pistachios
cherry compote
balsamic vinaigrette base
baby romaine mix

Equipment needed: baking sheet, medium to large skillet, microwave-safe bowl, salad bowl

Finishing steps:

Preheat oven to 425. On baking sheet, toss brussels sprouts with olive oil, salt & pepper. Roast 8 minutes, toss with a spatula, sprinkle with pistachios, and return to oven for another 8 minutes.
After you toss brussels sprouts, drizzle flank steak with olive oil and season liberally with salt & pepper on both sides. Rub into the meat.
Heat a skillet over high heat. Once it is hot, cook steak about 2 minutes on each side (for medium-rare). Remove steak from pan, tent with foil, and let rest up to 10 min.
Transfer cherry compote to a microwave-safe bowl and heat in 10-second intervals until hot.
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, you can remove some at this point before adding the greens. Toss gently and season with salt and pepper to taste.
After steak has rested, slice across the grain to ensure a tender bite, and serve with warm cherry compote. Enjoy brussels sprouts and salad on the side.

warm lentil salad / harissa roasted vegetables / charred scallion vinaigrette

Contents of your meal kit:

french green lentils
bay leaf
eggplant
onion & bell peppers
harissa
charred scallion vinaigrette base
arugula
feta

Equipment needed: medium saucepan with lid, foil-lined baking sheet, mixing bowl

Finishing steps:

Preheat oven to 425.
Put lentils into a saucepan and cover with 2-3 inches of water. Add the bay leaf, cover, and bring to a boil over high heat. Move on with the next step while you are waiting for the water to boil.
Slice eggplant lengthwise, then into ½-inch slices that resemble half-moons. Thinly slice bell pepper. On a foil-lined baking sheet, toss eggplant, onion, and bell pepper with olive oil (see note), harissa, and salt & pepper. (Vegetables should fit in one layer – use 2 baking sheets if needed.) Once oven has heated, roast for 10 minutes, then toss, and roast another 5-10 minutes.
When water for lentils is boiling, reduce heat to low and simmer 10-15 minutes.
Meanwhile, pour charred scallion vinaigrette base into the bottom of a mixing bowl and add an equal amount olive oil. Whisk or mix with a fork to combine, set aside.
Check lentils after 10 minutes to test for doneness. Lentils should be tender, but not falling apart. When lentils are done, drain and discard bay leaf. Immediately toss with charred scallion vinaigrette.
Divide arugula between serving plates and top with warm lentils, roasted vegetables and crumbled feta. If desired, you can drizzle salad with additional olive oil, and add salt & pepper to taste.

Note: Be generous when adding oil to eggplant for roasting. Eggplant tends to absorb quite a bit.

warm lentil salad with chicken / harissa roasted vegetables / charred scallion vinaigrette

Contents of your meal kit:

chicken
french green (de puy) lentils
bay leaf
eggplant
onion & bell peppers
harissa
charred scallion vinaigrette base
arugula
feta

Equipment needed: medium saucepan with lid, baking sheet, medium or large nonstick skillet, mixing bowl

Finishing steps:

Preheat oven to 425. Put lentils into a saucepan and cover with 2-3 inches of water. Add the bay leaf, cover, and bring to a boil over high heat. When water for lentils is boiling, reduce heat to low and simmer 10-15 minutes. Continue with the next steps while you are waiting for the water to boil.
Slice eggplant lengthwise, then into ½-inch slices that resemble half-moons. Thinly slice bell pepper. On a foil-lined baking sheet, toss eggplant, onion, and bell pepper with olive oil (see note), harissa, and salt & pepper. (Vegetables should fit in one layer – use 2 baking sheets if needed.) Once oven has heated, roast for 10 minutes, then toss, and roast another 5-10 minutes.
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. Transfer to a plate. When cool enough to handle, slice chicken and keep warm.
Meanwhile, pour charred scallion vinaigrette base into the bottom of a mixing bowl and add an equal amount olive oil. Whisk or mix with a fork to combine, set aside.
Check lentils after 10 minutes to test for doneness. Lentils should be tender, but not falling apart. When lentils are done, drain and discard bay leaf. Immediately toss with charred scallion vinaigrette.
Divide arugula between serving plates and top with warm lentils, roasted vegetables and sliced chicken. Top with crumbled feta. If desired, you can drizzle salad with additional olive oil, and add salt & pepper to taste.

Note: Be generous when adding oil to eggplant for roasting. Eggplant tends to absorb quite a bit.

roasted salmon & sunchokes / salad with citrus & black olive

Contents of your meal kit:

salmon
sunchokes
rosemary
clementine
oil-cured olives
citrus vinaigrette base
arugula

Equipment needed: foil-lined baking sheet, salad bowl

Finishing steps:

Preheat oven to 425. While oven is heating, slice sunchokes into 1/4-inch medallions. Remove rosemary leaves from their stem and roughly chop.
On a foil-lined baking sheet, toss sunchokes with olive oil, rosemary, salt & pepper. Roast 5 minutes, then move to one side of the sheet. Place salmon on the other half of the baking sheet (see note), drizzle with a little oil, and season with salt & pepper. Return the baking sheet to the oven and continue to cook 10-15 minutes or until salmon is done to your liking. Continue with next steps while sunchokes and salmon are roasting.
Peel clementine and separate segments. Slice each segment in half. Push the pit out of the olives then coarsely chop. Set aside. (If you aren’t on the 28-Day Refresh, this would be an excellent time to pour yourself a glass of wine.)
When salmon is done, 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.
Divide greens between plates and top with orange segments and olives. Serve alongside roasted salmon & sunchokes.

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

mushroom-white bean skillet / roasted carrots with pomegranate glaze

Contents of your meal kit:

mushrooms
white beans
cilantro
carrots (orange & purple mix)
pomegranate glaze
pan-sauce starter

Equipment needed: baking sheet, medium or large skillet

Finishing steps:

Preheat oven to 425. Using a damp paper towel, wipe mushrooms clean, then trim the ends & slice. Chop cilantro. Drain and rinse beans. Set all aside.
On a baking sheet, toss carrots with olive oil, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, drizzle with pomegranate glaze, and roast another 5-10 minutes.
Meanwhile, heat a small amount of oil in a skillet over medium-high heat. Add mushrooms, season with salt & pepper and cook, stirring occasionally, until tender and browned, about 2-3 minutes.
Stir in pan-sauce starter and then water (see note). Bring sauce to a boil while using a spoon to scrape up the brown bits on the bottom of the skillet. Reduce heat and simmer until slightly reduced, about 5 minutes. Add white beans into the pan to warm while the sauce reduces slightly. (If you’re looking for a richer sauce and not on the 28-Day Refresh, this wouldn’t be a bad place to stir in a pat of butter.)
Sprinkle carrots with cilantro and enjoy alongside mushrooms and white beans.

Notes: When recipe calls for water add the following amounts: ½ cup for 2 portions, ¾ cup for 4 portions, and 1 cup for 6 portions.

mushroom-chicken skillet / roasted carrots with pomegranate glaze

Contents of your meal kit:

chicken thighs
mushrooms
cilantro
carrots (orange & purple mix)
pomegranate glaze
pan-sauce starter

Equipment needed: baking sheet, medium or large skillet

Finishing steps:

Preheat oven to 425. Using a damp paper towel, wipe mushrooms clean, then trim the ends & slice. Chop cilantro. Set both aside.
On a baking sheet, toss carrots with olive oil, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, drizzle with pomegranate glaze, and roast another 5-10 minutes.
Meanwhile, heat a small amount of oil in a skillet over medium-high heat. Season both sides of chicken with salt & pepper. When oil is hot, cook chicken about 3-5 minutes per side or until golden brown and cooked through. Transfer to a plate and cover with foil.
Add a little more oil to the same skillet and add mushrooms. Season with salt & pepper and cook, stirring occasionally, until tender and browned, about 2-3 minutes. Stir in pan-sauce starter and then water (see note). Bring sauce to a boil while using a spoon to scrape up the brown bits on the bottom of the skillet. Reduce heat and simmer until slightly reduced, about 5 minutes. Add chicken back into the pan to warm while the sauce reduces slightly. (If you’re looking for a richer sauce and not on the 28-Day Refresh, this wouldn’t be a bad place to stir in a pat of butter.)
Sprinkle carrots with cilantro and enjoy alongside chicken topped with mushroom sauce.

Notes: When recipe calls for water add the following amounts: ½ cup for 2 portions, ¾ cup for 4 portions, and 1 cup for 6 portions.

beef kefta / quinoa & leek stuffed peppers / spinach salad with basil tahini dressing

Contents of your meal kit:

ground beef
bell peppers
leeks
quinoa
tomatoes
olives
kefta seasoning
feta
basil tahini dressing base
spinach

Equipment needed: foil-lined baking sheet, small or medium saucepan, mixing bowl, salad bowl

Finishing steps:

Preheat oven to 425. Slice bell pepper in half lengthwise and remove seeds. Rub with olive oil, salt & pepper, and place cut side down on a foil-lined baking sheet. Roast for 12-15 minutes.
Heat a small amount of oil in a saucepan over medium heat. When oil is hot, add leeks, season with salt & pepper and cook 3 minutes, stirring occasionally. Add quinoa to saucepan, and enough water to come ¼-inch above the quinoa. Bring to a boil, cover and reduce heat to the lowest setting. Simmer 10-15 minutes or until all of the water is absorbed. Continue with next steps while quinoa is cooking.
Slice tomatoes in half and chop olives. Set both aside.
In a mixing bowl, combine ground beef with kefta seasoning, salt & pepper. Form 2-3 small patties per person.
When quinoa is done remove from heat, keep covered, and let sit at least 5 minutes before fluffing with a fork. Add olives and season with salt & pepper to taste, cover to keep warm.
Once bell pepper has roasted until tender, transfer to a cutting board and change oven setting to broil. Place kefta patties on the baking sheet. Broil 3-5 minutes per side, or until desired doneness. Transfer to a plate.
Meanwhile, firmly pack quinoa mixture into the peppers. Top with crumbled feta, and place back on baking sheet and under broiler until tops have browned.
Pour tahini 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 and tomatoes. Toss gently and season with salt & pepper to taste. Serve alongside stuffed peppers and kefta.