Category Archives: Uncategorized

snapper with sriracha aioli / couscous salad / roasted green beans

snapper with sriracha aioliContents of your meal kit:
snapper
couscous
bell peppers
mint & parsley
lemon dressing
cucumber
green beans
sriracha aioli
lemon

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

Finishing steps:

  1. Preheat oven to 425.  Toss green beans with olive oil, salt and pepper, then place on a sheet tray in the oven for 10 -15 minutes.
  2. Over high heat, boil a small or medium saucepan of water (2/3 cup for 2 portions, 1 1/3 cup for 4 portions, or 2 cups for 6 portions). Once water has started boiling add the couscous, turn off the heat, set aside, cover, and set a timer for 8 minutes.  When the time is up, use a fork to lightly fluff the couscous.
  3. While couscous is cooking, prep the rest of the ingredients by pulling off the herbs from their stems and roughly chopping them.   In a bowl mix the bell peppers, cucumber, and herbs with the lemon dressing and let them marinate until couscous is done.  Once vegetables have thoroughly marinated, add the couscous and stir in salt, pepper and olive oil to taste.
  4. Season both sides of the fish with salt and pepper.  In a medium nonstick skillet over medium heat, add a small amount of oil.  Add fish to the pan and cook for 3 minutes, then flip over and cook for another 3 minutes or until cooked through.  Squeeze lemon over the fish and into the pan.
  5. Plate couscous and let snapper rest on top.  Drizzle with any lemon juice that remains in the pan and finish with a small dollop of the sriracha aioli.  Serve with roasted green beans.

seared chicken / roasted delicata squash / winter greens & cinnamon vinaigrette

pan seared chicken with roasted delicata

Contents of your meal kit:
chicken breast cutlets
delicata squash
house-made poultry seasoning
white wine sauce starter
cinnamon vinaigrette base
winter greens mix
grapes
shaved fennel

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

Finishing steps:

  1. Preheat oven to 400.
  2. Trim the stem ends off the squash and cut lengthwise.  Use a spoon to scoop out seeds and discard.  Place cut side down and slice crosswise into ½-inch pieces.  (The skin is very tender and completely edible)
  3. On a baking sheet, toss squash with olive oil, salt & pepper.  Once oven has heated, roast for 10 minutes, then toss, and roast another 5-10 minutes.
  4. Meanwhile, pat the chicken cutlets dry and season with spice mix.   Heat a small amount of oil in a nonstick skillet over medium heat.  Cook chicken approx 3 minutes per side, or until fully cooked, and golden brown.  Remove chicken from skillet and add sauce starter to hot skillet to “deglaze.”  Simmer a minute or so until the sauce is reduced. (If you’re feeling indulgent, you could swirl a pat of butter into the sauce at this point.)
  5. 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.  Slice grapes in half and add to bowl along with shaved fennel and winter greens.  Toss until coated, season with salt and pepper to taste.
  6. Slice chicken, and spoon a little of the pan sauce over each portion.  Serve with roasted squash and salad.

shakshouka / massaged kale salad

shakshouka and massaged kale salad

Contents of your meal kit:
eggs
garlic
spice mix
onion and bell pepper
chili flakes
canned tomatoes
kale
kale salad dressing
breadcrumbs
pecorino

Equipment needed: medium nonstick skillet with lid, salad bowl

Finishing steps:

  1. In medium nonstick skillet over medium high heat, add olive oil. Once oil is heated, add the onions and bell peppers.  Cook about 5 minutes.  Meanwhile chop garlic, and set aside.
  2. After 5 minutes, add spice mix to the pan and cook for another minute.  Next, add tomatoes, chopped garlic, salt and chili flakes (to taste).  Reduce heat to medium, cover, and simmer 10 minutes.
  3. While shakshouka sauce is cooking, place kale in salad bowl, and add dressing.  Drizzle in a good amount of olive oil, and add a generous sprinkle of salt.  Give the kale a nice massage, literally.  Knead the kale with your hands, until it becomes soft and the volume reduces by ½.  Top with breadcrumbs and pecorino.
  4. Once sauce has simmered 10 minutes, crack eggs into pan.  You can make a shallow nest for each egg in the sauce…just be sure the egg isn’t touching the bottom of the pan.  Cover, and leave to cook over medium heat until desired doneness. About 3 minutes for soft runny yolks, about 5 minutes for well done.
  5. When serving be careful to scoop all the way under the under the egg.  Serve with the kale salad on the side.

Notes: “Shakshouka” is a popular Israeli dish that can be enjoyed for breakfast, lunch, or dinner.  Similar dishes can be found all over the globe – huevos rancheros in Mexico, pisto manchego in Spain, and ratatouille in France.

beef shakshouka / massaged kale salad

shakshouka and massaged kale salad

Contents of your meal kit:
ground beef
eggs
garlic
spice mix
onion and bell pepper
chili flakes
canned tomatoes
kale
kale salad dressing
breadcrumbs
pecorino

Equipment needed: medium nonstick skillet with lid, salad bowl

Finishing steps:

  1. In medium nonstick skillet over medium high heat, add ground beef and brown 2-3 minutes.  Add the onions and bell peppers, and cook an additional 5 minutes.  Meanwhile chop garlic, and set aside.
  2. When 5 minutes have passed, add spice mix to the pan and cook for another minute.  Next add tomatoes, chopped garlic, salt and chili flakes (to taste).  Reduce heat to medium, cover, and simmer 10 minutes.
  3. While shakshouka sauce is cooking, place kale in salad bowl, and add dressing.  Drizzle in a good amount of olive oil, and add a generous sprinkle of salt.  Give the kale a nice massage, literally.  Knead the kale with your hands, until it becomes soft and the volume reduces by ½.  Top with breadcrumbs and pecorino.
  4. Once sauce has simmered 10 minutes, crack eggs into pan.  You can make a shallow nest for each egg in the sauce…just be sure the egg isn’t touching the bottom of the pan.  Cover, and leave to cook over medium heat until desired doneness. About 3 minutes for soft runny yolks, about 5 minutes for well done.
  5. When serving be careful to scoop all the way under the under the egg.  Serve with the kale salad on the side.

Notes: “Shakshouka” (in it’s vegetarian form) is a popular Israeli dish that can be enjoyed for breakfast, lunch, or dinner.  Similar dishes can be found all over the globe – huevos rancheros in Mexico and ratatouille in France.

hoppin’ john / sweet and sour rainbow chard

hoppin' john

Contents of your meal kit:
black eyed peas
brown rice
holy trinity mix (onion, pepper, celery)
cajun spice mix
rainbow chard (leaves  & stems)
garlic
honey & vinegar mix

Equipment needed:  medium nonstick skillet, large skillet

Finishing steps:

  1. There are a few things that need to be quickly prepped before you get started:  (1) rinse and drain the black-eyed peas; (2) slice garlic as thinly as possible; (3) cut or tear the rainbow chard leaves into 2 inch pieces.
  2. Heat the nonstick skillet over med-high heat, add enough oil to coat the bottom of the pan.  When pan is heated, add the holy trinity mix and cook until softened and slightly golden.  About 5 minutes.
  3. Add spice mix to the pan and stir to coat vegetables.  Toss in the black-eyed peas and rice.   Reduce heat to low, and cook until heated through.  Stir occasionally.  Season with salt to taste.  Keep warm.
  4. Heat a small amount of oil in a second large 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.  Add the honey and vinegar, cooking another 30 seconds.  Season with salt & pepper.
  5. Serve the Hoppin’ John alongside the greens, or on top of them.

Notes

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

pan-fried pork chops with apple butter / rustic mashed potatoes / salad with lemon vinaigrette

pork chop with apple butter

Contents of your meal kit:
pork chops
potatoes
chive butter
salad mix
apple butter
lemon vinaigrette base

Equipment needed:  small or medium saucepan with lid, medium nonstick skillet, salad bowl

Finishing steps:

  1. Cut potatoes into large chunks and place in a small or medium saucepan.   Add enough water to come about an inch over the potatoes.   Cover, bring to a boil, reduce heat to simmer and cook until potatoes are fork tender, drain and return to saucepan.
  2. Mash the cooked potatoes with a fork or potato masher.  Stir in chive butter, season with salt and pepper to taste, cover with lid to keep warm.  (If potatoes are dry for your taste, stir in additional butter or olive oil.)
  3. In a medium nonstick skillet, heat a small amount of oil over med-high heat. Season pork chops with salt and pepper and place in hot pan. Cook 2 minutes and flip, cooking 1-2 more minutes on the other side.
  4. While pork is cooking on the second side, pour lemon 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.
  5. Once pork chop has finished cooking, serve topped with a dollop of apple butter, alongside potatoes and salad.

salmon papillote with citrus & fennel / cauliflower & green bean sauté

salmon papillote with citrus and fennel

Contents of your meal kit:
salmon
parchment
orange
shaved fennel
green beans
cauliflower
olive vinaigrette base

Equipment needed:  baking sheet, medium skillet with lid, small bowl

Finishing steps:

  1. Preheat oven to 375F.   Get ready to prepare the packets by folding each piece of parchment in half to make a crease.  Open each sheet of paper and lay them out with other ingredients, creating a “workstation” for yourself.
  2. Evenly divide ingredients, layering on one side of the crease of each parchment sheet in the following order: shaved fennel, topped with a drizzle of olive oil and a sprinkle of salt & pepper; salmon topped with another sprinkle of salt & pepper; and finally, 1-2 thin slices of orange to finish.
  3. Fold other half of parchment over layered ingredients.  Start at one end of the fold, and make overlapping creases around the open edge, crimping parchment to seal in steam.  Place packets on sheet pan and bake for 15 minutes.
  4. Meanwhile, heat a small amount of oil in a medium skillet over med-high heat.   Add cauliflower and sauté 2 minutes.  Add green beans and 2-3 tablespoons of water.  Cover and steam 3-4 minutes.  Remove lid and continue to sauté until water has evaporated, and vegetables are crisp tender, lower heat if needed.   Season with salt & pepper to taste.
  5. In a small bowl, combine olive vinaigrette base with an equal amount of olive oil.  Whisk to combine.
  6. Open one of the salmon packets to check for doneness (careful not to let the steam burn your hand). To serve, simply transfer to plate, cut a slit in the top with scissors, and let your family rip them open and dig in.  Serve veggies alongside the salmon packets.   Drizzle olive vinaigrette onto veggies if desired.

Note:  See below for step-by-step photos.  If you struggle with folding the packets, feel free to grab your stapler.  (No one will ever know.)

ginger lime tilapia. spicy bok choy. brown rice.

 

Contents of your meal kit:

  • tilapia
  • ginger lime marinade
  • grapeseed oil
  • bok choy
  • sesame chili oil
  • tamari
  • brown rice

Equipment Needed:  baking sheet and foil, large skillet.

Finishing steps:

  1. Pour marinade over tilapia and set aside for 10 minutes.
  2. Preheat oven broiler, and line a baking sheet with foil (or parchment paper).
  3. When fish is done marinating, broil for 5-8 minutes or until done.
  4. Meanwhile, heat grapeseed oil in a skillet over med-high heat (make sure skillet is large enough to hold bok choy in a single layer).  Season cut sides of bok choy with salt and pepper.  Cook cut side down for 2 minutes (or unit they begin to brown).  Turn bok choy and cook an additional two minutes on the other side.  Transfer to individual plates or serving platter.
  5. Microwave the brown rice to reheat.  (Be sure to vent the lid on the container first, and try adding a tablespoon or two of water to help create steam.)
  6. Serve fish immediately, accompanied by brown rice and bok choy.  If desired, a few drops of sesame chili oil, and a drizzle of tamari can be used to season the bok choy and rice.

 

 

albondigas in tomato sauce. spanish cauliflower. green salad.

 

Contents of your meal kit:


  • ground beef
  • panko bread crumbs **
  • minced onion
  • parsley
  • garlic
  • red wine
  • crushed tomatoes
  • thyme
  • cauliflower
  • sliced almonds
  • paprika
  • baby romaine
  • vinaigrette

Equipment Needed:  mixing bowl, 2 skillets, saucepan, salad bowl and tongs

Finishing steps:

  1. Bring a saucepan full of water to a boil to blanch cauliflower.  Mince half of the garlic, and thinly slice the remaining half.  Remove thyme leaves from the stems and finely chop.  Set everything aside.
  2.  In a mixing bowl, combine beef with panko breadcrumbs, onion, parsley, minced garlic, salt and pepper.  Use your hands to mix thoroughly until all ingredients are incorporated.   Form into golf ball sized balls.
  3. Cover the bottom of a skillet with oil, and heat over med-high.   Brown the meatballs in the pan turning occasionally for 5 minutes.  Add red wine to the pan and simmer for 1 minute.  Add crushed tomatoes and the thyme you chopped earlier.  Bring to a simmer, then reduce heat as needed and continue to simmer for 10 minutes, or until meatballs are done.   Occasionally, turn meatballs and stir sauce gently.
  4. When water is boiling, add cauliflower and blanch for 4 minutes.  Drain.
  5. Heat good amount of olive oil in a second skillet.  When hot, add sliced garlic, sliced almonds, blanched cauliflower and paprika.  Cook 3-4 minutes.  Reduce heat if needed to prevent garlic from burning.
  6. Toss greens with vinaigrette….ole!…. you’re done! 

 

** For those who have requested gluten free meals, panko was omitted from meal kits.  Continue preparation without them.

delicata squash stuffed w/ mushrooms & farro. warm feta & spinach salad.

 

Contents of your meal kit:


  • delicata squash
  • farro **
  • diced white onion
  • mushrooms
  • cranberries
  • pecans
  • fresh herbs
  • tamari
  • spinach
  • red onion wedges
  • sheep milk feta
  • sherry vinegar

Equipment Needed:  mixing bowl, 2 skillets, saucepan, salad bowl and tongs

Finishing steps:

  1. Preheat oven to 450.  Cut squash in half lengthwise and place cut side down on a microwave-safe plate.   Cook in microwave for 7 minutes, then let cool for approximately 5 minutes   
  2. Meanwhile, make the filling.  Heat 1-2 tablespoons of oil in a nonstick skillet over med-high heat.  Saute white onion until translucent and slightly golden.  Add chopped mushrooms and cook until golden brown.  Add tamari, farro, cranberries, and pecans, stir to combine, and reduce heat to low.  Cook until heated through.
  3. While filling is cooking, prepare herbs by removing leaves from stems and finely chopping the leaves.  Add chopped herbs to filling, and season with salt and pepper if needed.
  4. Use a spoon to scoop seeds out of squash halves, then rub squash all over with olive oil and sprinkle with salt and pepper.  Place in a baking dish, and scoop the hot filling into the squash, packing it in tightly, and mounding the top slightly.  Place baking dish in oven for 8 minutes to allow flavors to combine.
  5. Meanwhile, use a paper towel to wipe out the skillet used for the filling, and return pan to stovetop.  Heat 1-2 tablespoons of olive oil over medium high heat, and add red onion wedges.  Cook until softened and golden 5-6 minutes, then add to salad bowl along with spinach.  Remove pan from heat, and add sherry vinegar.  Crumble feta cheese into pan, and along with 1-2 more tablespoons of olive oil, then stir everything to combine, and melt feta slightly.  Pour warm dressing over spinach and toss to wilt spinach slightly.

 

** For those who requested gluten free meals, brown rice provided as a gluten-free substitute for farro.