Contents of your meal kit:

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

Cookware needed: 2 mixing bowls (one microwave-safe), oven-safe nonstick skillet (see note), salad bowl

Finishing steps:

1. Preheat your oven’s broiler. Slice the scallion, keeping white and green parts separate.
2. Slice fingerling potatoes crosswise into ¼-inch slices. Place in microwave-safe bowl, with 2-3 tablespoons of water. Cover with plastic wrap, poke a few holes to let steam escape, and 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 skillet over med-high heat. When oil is hot, add steamed potatoes, corn, and white part of scallion. Sauté 3-5 minutes, until golden. Pour egg mixture into skillet, stir once to combine, and 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. If your frittata is browning too much but not cooked through, cover with foil and return to the broiler to continue cooking. 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.

Note: Choose 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 about putting your pan in the oven? Check the website for an alternative option.

Contents of your meal kit:

russet potato
nectarine
cherry tomatoes
edamame
ceviche dressing
roma tomatoes
portobello mushrooms
red onion
peruvian pepper sauce

Cookware needed: baking sheet, mixing bowl, serving bowl, large nonstick skillet

Finishing steps:

1. Place baking sheet in the oven and preheat oven to 425. Cut potato(es) into steak-fry-sized wedges. Working on the cutting board, toss potato wedges with olive oil, salt & pepper. When the oven is hot, add fries to baking sheet and roast for 20-25 minutes. Halfway through the cooking time, use a spatula to carefully turn the fries. Return to oven until tender on the inside and crisp on the outside. Continue with next steps while the fries are baking.
2. Prepare summer “ceviche” salad. Thinly slice the nectarine.   Cut cherry tomatoes in half. Place nectarine, cherry tomatoes and edamame in a serving bowl.   Toss with ceviche dressing and salt & pepper to taste. Set aside to marinate.
3. Cut roma tomatoes into wedges.
4. Once you have flipped potato wedges, heat a small amount of oil in the largest nonstick skillet you have over medium-high heat.   When skillet is hot, add sliced mushrooms and onions and cook until golden brown, about 4-5 minutes. Add tomato wedges. Cook until tomatoes have softened, about 1-2 minutes. Add peruvian pepper sauce, turn off heat and stir to combine.
5. Divide the oven fries between plates and top with portobello saltado. Enjoy summer “ceviche” salad on the side.

Notes: Lomo Saltado and ceviche are traditional Peruvian dishes. Lomo Saltado is typically made with beef and served with french fries.   A real ceviche would include seafood that has been “cooked” by the lime juice in the marinade.

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

Finishing steps:

1. Preheat oven to 425, and line a baking sheet with foil.
2. Cut potatoes into quarters and place in a saucepan with enough water to cover.  Place lid on saucepan and bring to a boil.  Reduce heat as needed to prevent boiling over.  Cook until tender when pierced with a knife.
3. Slice carrots lengthwise (see note).  Trim the stem ends from snap peas, and remove string that runs along the side if desired.
4. Meanwhile, pour egg replacer into the bottom of a mixing bowl and whisk with a fork.  Use a fork, immersion blender, or food processor to process 75% of the lentils into a chunky paste.  Add all of the lentils, meatloaf seasoning, and a generous amount of salt & pepper to the mixing bowl.  Stir well to combine.
5. Divide meatloaf mixture equally and shape into small loaves on baking sheet. Bake 15 minutes, then top with tomato jam and return to oven until the rest of meal is done and meatloaf is cooked through.
6. While meatloaf finishes cooking, place carrots in a skillet with just enough water to cover the bottom. Place lid on skillet, turn heat to high, and steam 2 minutes.  Add snap peas to skillet, return lid, and cook another 2-3 minutes. Then uncover, add a drizzle of olive oil, and sauté until water evaporates.  Season with salt & pepper to taste.
7. When potatoes are tender, drain.  Add a little olive oil directly to warm pot with potatoes and smash together to desired texture.  Season with salt & pepper, add an extra drizzle of olive oil if desired, and keep warm.
8. Serve individual meatloaves alongside smashed potatoes and peas and carrots.

Note:  You could peel carrots for a nicer presentation; however, the skin does pack some extra nutrients…your choice.