Smoked Cauliflower & Greens Tacos with a side of Cilantro Bean Salad

In Your Meal Kit:

  • Cilantro Lime Beans
  • Cauliflower
  • Kale
  • Tortillas
  • Chipotle Red Pepper Sauce

Preparing Your Meal:

Preheat oven to 450 F
In a medium saucepan add 1/8-1/4 cup of water then add cilantro lime beans on medium low heat stirring occasionally.
Toss cauliflower in 2-3 teaspoons of your favorite oil and add seasoning blend. Pour on to a sheet pan with parchment paper. Roast for 10-16 minutes until golden brown.
While cauliflower is roasting, in a medium high sided saucepan over medium heat add 1 tablespoon of oil (can add 2-3 teaspoons of fresh garlic) add a handful of kale to oil at a time, stirring after each addition so that it starts to wilt, until all kale is added. Stir in salt and pepper. Cover and cook, stirring occasionally, until kale is just tender, about 5 minutes.
Heat tortillas in the microwave or cover with foil and pop in the oven for 5 minutes.
Platter hot tortillas on plate, add seasoned cauliflower, top with sautéd kale and drizzle with chipotle red pepper sauce. Serve with hot beans on the side.

Chicken Caprese & Kale Caesar Salad

In Your Meal Kit:

  • Chicken Breasts
  • Fresh Tomato
  • Mozzarella Slices
  • Pesto Sauce
  • Kale
  • Parmesan
  • Caesar Dressing

Preparing Your Meal:

Depending on the thickness of your chicken breasts, roasting chicken at 450°F should require a cooking time of about 15-18 minutes. Cooking at high heat quickly develops a nice crispier “crust” on the outside of the breasts, which also helps to lock in those juices and keep the oven roasted chicken perfectly tender on the inside. Want to reach an internal temperature of 165.

Loosely tent a sheet of aluminum foil over the pan to keep the heat in while the chicken rests.  And then after 5-10 minutes, you can finally serve and enjoy your perfectly-cooked chicken breasts.

Top Chicken Breast with fresh tomato and mozzarella slices then drizzle with pesto sauce. (Optional: Put back in oven to heat tomatoes and mozzarella.)

Kale Caesar Salad: top with grated parmesan and Caesar dressing and enjoy.

Spaghetti Squash with Turkey Bolognese

In Your Meal Kit:

  • Spaghetti Squash
  • Bolognese Sauce
  • Garlic Butter
  • Broccoli
  • Parmesan

Preparing Your Meal:

In a 4 quart saucepan add 1/8-1/4 cup of water to the pan with bolognese sauce and stir constantly.
Take the lid off garlic butter & microwave in 15 second intervals until melted, then set aside.
In a separate saucepan over low/medium heat add a 1/4 cup of water to the pan then add spaghetti squash, stir constantly. Once spaghetti squash is hot, place in a serving bowl, cover with foil to keep hot.
 In the same saucepan turn up to high heat add broccoli and 1/4 cup of water to the saucepan, then slowly add lemon garlic butter.
Once bolognese is hot, unwrap spaghetti squash add hot bolognese sauce then scatter broccoli around the bowl and top with parmesan.

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!