meal kit service

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!

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.

In Your Meal Kit:

• Spinach Gnocchi
• Zucchini, diced
• Sweet peppers
• Garden cherry tomatoes
• Fresh Garlic, sliced
• Parmesan
• Olive oil
• Lemon wedge

Preparing Your Meal:

The cooking of the vegetables: In a large pan heat the olive oil over medium heat and add the zucchini in an even layer. Cook, without stirring for 2-3 minutes. Add the sliced peppers, tomatoes and garlic. Cook another 3-4 minutes till the tomatoes start to soften.

Cooking the Gnocchi: In a medium saucepan fill with ¾ full of lightly salted water, bring to a boil. Add gnocchi, stir and cook for 2-3 minutes or until the gnocchi floats to the top of water. Reserve ½ cup of gnocchi water. Drain gnocchi and add to the vegetables along with the reserved water, continue to cook till a nice sauce is formed. Season with salt and pepper along with the Parmesan cheese. Squeeze the fresh lemon wedge over the gnocchi and serve.

In Your Meal Kit:

• 2 Beef Burgers (or 2 Veggie Burgers)
• Mushrooms, sliced
• Blue cheese
• Fingerling potatoes
• Brioche buns

From your pantry:

• Olive oil Salt and pepper

Preparing Your Meal:

Preheat your oven to 350*

Fingerlings: Cut potatoes in 1/2 , place in a bowl and add 3 tablespoons of olive oil and salt & pepper. Toss the potatoes to coat with oil. Place on a baking sheet and roast for 30-40 minutes until the potatoes are golden brown and tender. Mushrooms: In a saute’ pan over medium heat add 2 tablespoons of olive oil, add mushrooms and cook till the mushrooms are soft and golden brown. Season with salt and pepper to taste. Grill: Preheat grill for the burgers, season the burgers with salt and pepper. Place on the grill and cook for 3-4 minutes per side. Stovetop: Saute’ pan, add a tablespoon of olive oil to the pan and season the burger with salt and pepper. Over low-medium heat add burger, cook for 3-4 minutes per side. To assemble, Place burger on brioche bun top with sauteed mushrooms and blue cheese. **Use the same instructions for the veggie burgers!**

In your Kit:

• 4 Windy City Chicago Brats
• 4 New England Buns
• 1 Container of sliced onions, red peppers, green peppers
• 1 Container of German potato salad

From your Pantry:

• 3 Tablespoon of Oil

Preparing Your Meal:

Preheat oven 350*

In a large saute’ pan over medium heat add oil and brat’s, cook until the brats are golden brown on all sides, 4-5mins. Once the brats are brown, place on a cookie sheet, place in the oven and bake for approximately 8-10 mins. While the brats are cooking in the oven add the peppers and onions to the saute’ pan and cook till soft and tender. If the saute’ pan get to dry add 2 Tablespoons of water to the saute’ pan and finish cooking until soft. Place Brats in the bun and top with pepper mixture and serve with potato salad.

In Your Meal Kit:

• Kabobs:
  • chicken
  • red pepper
  • green pepper
  • red onion
  • zucchini
• Southwestern Rice:
  • rice
  • scallions
  • black beans
  • red pepper
  • corn
  • cilantro vinaigrette ingredients

Preparing Your Meal:

Grill: Make sure the cooking grate is clean and preheat your grill over medium heat for 10-15 minutes. Lightly brush grate with oil and place the kabobs on the grilling surface turning once or twice until the chicken is fully cooked and reaches an internal temp of 165F degrees.

Oven: Preheat oven to 375 degrees. Place kabobs on a baking sheet. Cook the kabobs in the oven for 20-30 minutes turning every 10 minutes until the chicken is fully cooked and reaches an internal temp of 165F degrees.

Rice: Reheat the rice by using a microwave, stove top, grill or oven!