Spicy Oaxacan Bowl with Shredded Pork

In Your Meal Kit:

  • Cauliflower Rice
  • Shredded Pork
  • Sweet Potato Hash
  • Cilantro & Parsley Mix
  • Slaw
  • Cilantro Lime Jalapeno Sauce

Preparing Your Meal:

Cauliflower Rice

Heat the skillet, add the olive oil and onion. Add shredded pork and cook while stirring until the onion is fragrant & translucent, about 5 minutes. Add the cauliflower rice, red pepper flakes and salt and pepper mix to taste, and stir to combine. Cook, stirring just every minute or so, until the cauliflower rice is hot and turning golden in places, about 6 to 10 minutes. Remove the skillet from the heat. Top with fresh cilantro parsley mix. 

Sweet Potato Hash 

Heat up hash in a sauté pan until hot, about 10 minutes or cover a sheet pan with parchment paper & roast on 425 F for 8-10 minutes.

Building Your Bowl

Place hot cauliflower in the base of the bowl, add hash on top of cauliflower rice and top with slaw & cilantro lime jalapeno sauce.

Garlic Shrimp + Baby Arugula served over Fresh Fettuccine

In Your Meal Kit:

  • 4 oz. Fettuccine, pre-cooked
  • 8 oz Shrimp
  • ¼ tsp. Oregano
  • ¼ tsp. Red pepper flakes
  • 1 cup. Baby Arugula
  • Lemon wedge
  • 1 Tbl. Parmesan

From Your Pantry:

  • 6Tbl. Butter
  • 2 cloves garlic, slice

Preparing Your Meal:

In a medium size saucepan add 4 cups lightly salted water and bring to a boil. Once to a boil add precooked pasta. Cook for 5-6 minutes until soft. Drain pasta and reserve 1/2 cup of pasta water. 

Meanwhile melt butter in a large skillet over low-medium heat. Add garlic, oregano, red pepper flakes. Cook for 1-2 minutes until fragrant. Peel the tail shell off the shrimp and add the shrimp to the skillet and cook for 4 minutes until pink.  Add the arugula and cook until slightly wilted.

Add Drained pasta to the shrimp/arugula skillet along with the pasta water. Season with a squeeze of lemon and salt/ pepper to taste. Sprinkle with parmesan. Enjoy!

Butternut Squash Mezzaluna with Sage Brown Butter

In Your Meal Kit:

  • Butternut Ravioli
  • Brown Butter
  • Sage Leaves
  • Parmesan

Preparing Your Meal:

Boil 4 cups of water, add salt and then add ravioli for 4-6 minutes.

Grab your sauté pan and heat to medium and melt brown butter, then add sage leaves to brown butter.

Strain ravioli and add to brown butter and mix.

Serve and sprinkle with parmesan cheese. Enjoy!

Focaccia with Caramelized Onions, Brie, and Fall Apples

In Your Meal Kit:

  • Focaccia – precooked
  • Brie, sliced
  • Granny Smith Apples, sliced
  • Caramelized onions

From Your Pantry:

  • Honey

Preparing Your Meal:

Preheat oven to 400 degrees. 

Place Focaccia on cookie sheet, and place onions on top first, then sliced apples, and lay brie around the top.

Bake until the brie is melted and the crust is golden brown about 15-20 minutes.

Drizzle honey on top if you would like and ENJOY!

Warm Vegetable Quiche + a Winter Side Salad

In Your Meal Kit:

  • Quiche
  • Winter Side Salad
  • Chilli Vinaigrette

Preparing Your Meal:

Preheat oven to 300 degrees. 

Place quiche on a baking sheet and reheat for 15-20 minutes. Enjoy!

Stuffed Chicken Breast with Pesto, Goat Cheese, & Roasted Peppers + a Baked Potato

In Your Meal Kit:

  • Stuffed Chicken Breast
  • Potatoes

From Your Pantry:

  • Oil of your choice
  • Vegetables of your choice
  • Butter for Baked Potato
  • Salt & Pepper to taste

Preparing Your Meal:

Preheat oven to 400 degrees.

Once the oven is preheated, place the potatoes in the oven for 50 minutes to 1 hour & bake until the potatoes are soft.

10 minutes before the potatoes are finished baking, heat a sauté pan with 2 tablespoons of oil over medium heat. When the pan is hot add the chicken breast to the pan (turn heat down if it’s splattering too much). Once the chicken has a nice brown coloring on one side carefully flip over and let the other side get golden brown. Place the chicken on a cookie sheet and finish in the oven for 4-5 minutes. The internal temperature for the chicken should be 165 degrees.

Butternut Squash Lasagna

In Your Meal Kit:

  • Lasagna
  • Garlic Bread

Preparing Your Meal:

Preheat oven to 350 degrees. 

Place lasagna on a cookie sheet, leave covered for the first 25 minutes, then take off the cover of the lasagna and bake for another 20 minutes until the cheese is golden brown. 

The lasagna should rest for 15-20 minutes, before cutting and serving.

The garlic bread can be warmed in the oven for the last 15 minutes while cooking the lasagna. Enjoy!

Meatloaf, Whipped Potatoes and Green beans

In Your Meal Kit:

  • Meatloaf
  • Whipped Potatoes
  • Green beans
  • Ketchup Mixture

Preparing Your Meal:

Preheat oven to 400 degrees.  

Remove the cover from the meatloaf, place on a baking sheet and bake for 20 minutes. Spread the ketchup mixture over the meatloaf and bake for another 10 mins. Until the internal temperature is 155 degrees.

In a small saucepan add 2 cups of water and ½ tsp salt. Bring to a boil and add green beans, cook until tender 8-10 minutes.

The whipped potatoes are complete just in the microwave for 30 second increments — stirring each time.

Thai Chicken Lettuce Cups with Jasmine Rice

In Your Meal Kit:

  • Bib Lettuce
  • Ground Chicken
  • Onions + Garlic + Ginger (one container labeled 1)
  • Fresh Lime Juice + Rice Powder + Maple Syrup (one container labeled 2)
  • Fish Sauce + Fresh Lime Juice (one container labeled 3)
  • Thai Chilies (labeled 4)
  • Jasmine Rice

From Your Pantry:

  • 4-5 tsp Olive Oil

Preparing Your Meal:

On medium heat, add olive oil, container number 1 ( onions, garlic and ginger) and 2 (lime juice, rice powder and maple syrup). Cook for 1-2 minutes and then add ground chicken and container number 4 (add thai chilies as desired, SPICY!). Cook chicken 3-4 minutes or until cooked through. Turn off heat and add container number 3 and mix all together. To serve: Heat jasmine rice in a microwave (40 seconds to a minute) or stovetop (heat on medium heat for 2-3 minutes). Take your bib lettuce and add rice and ground chicken mix. Garnish with cilantro and enjoy!

Pork Tenderloin

In Your Meal Kit:

  • Marinated pork tenderloin
  • Rice
  • Onions/carrots
  • Fresh tomato ginger chutney

From Your Pantry:

  • Your favorite oil (we use olive oil)- 1tsp per 2 servings
  • Salt and pepper

Preparing Your Meal:

Rice Pilaf: Combine oil, onions and carrots in a medium saucepan and cook over medium to medium-high heat for 1-2 minutes until onions are soft. Add rice and chicken stock to the saucepan and bring to a boil. Stir once, cover and reduce heat. Simmer for 15-20 minutes or until rice is tender and has absorbed all the liquid. Remove from heat and let it stand for 5 minutes. Add salt and pepper to taste.

Grill: Place the tenderloin over direct heat. Cover and cook, flipping the tenderloin only once, until the internal temperature reaches 140°F to 145°F, 5 to 7 minutes per side. Move to indirect heat if the tenderloin starts to char too much, and continue to cook until it reaches the correct internal temperature. Estimated total grill time is 12-15 minutes.

Roast: Preheat oven to 400°F. Brown the tenderloin in a lightly oiled skillet for 1-2 minutes per side. Transfer to a small roasting pan and roast in 400°F oven for 8-10 minutes or until internal temperature reaches 140°F. Remove from oven and rest for 5 minutes. Slice and top with the fresh tomato ginger chutney.