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:
- Measure water (see note).
- 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.
- Add chili base and stir until fragrant, about 30-60 seconds. Then quickly add the water you measured previously.
- Stir in beans and their liquid and bring to a boil. Reduce heat and simmer about 10-15 minutes.
- Roughly chop cilantro.
- 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.
- 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.