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  • Togarashi Tilapia & Marinated Cucumber with Miso Stir-Fried Vegetables

    Togarashi Tilapia & Marinated Cucumber with Miso Stir-Fried Vegetables

    How to Make Togarashi Tilapia & Marinated Cucumber with Miso Stir-Fried Vegetables

    Togarashi (a favorite Japanese seasoning that highlights poppy seeds, dried orange peel, and more) makes for a zesty coating on flaky tilapia—perfectly matched by a bed of vegetables cooked with a savory-sweet sauce of miso paste, honey, and sesame oil.


    15 min prep time


    20 min cook time


    2servings


    1/2 recipe

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    Step-By-Step Instructions:

    1. Prepare the ingredients & make the sauce: Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans; halve crosswise. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Combine in a bowl; add the chopped bok choy stems. Halve the cucumber lengthwise, then thinly slice crosswise. Place in a bowl; add the vinegar and half the sesame oil. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, whisk together the honey (kneading the packet before opening), miso paste, remaining sesame oil, and 1 tablespoon of water.
    2. Start the stir-fry: While the cucumber marinates, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the halved green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are slightly softened.
    3. Finish the stir-fry: To the pan, add the prepared pepper mixture; season with salt (optional) and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the chopped bok choy leaves and sauce. Cook, stirring frequently, 1 to 2 minutes, or until the sauce is thickened. Transfer to a bowl. Cover with foil to keep warm. Rinse and wipe out the pan.
    4. Cook the fish & serve your dish: Pat the fish dry with paper towels. Season on both sides with salt (optional), pepper, and all but a pinch of the togarashi. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until browned and cooked through (an instant-read thermometer should register 145°F). Turn off the heat. Serve the finished stir-fry topped with the cooked fish and marinated cucumber (discarding any liquid). Garnish with the remaining togarashi. Enjoy!
    Fiber Focused
    Veggie Rich
    Asian
    Seafood
    Cooking for 1 or 2
    Dinner
    Foodie
    Main Dish
    Meal Kit Recipes
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    Nutrition facts

    2 Servings



    • Serving Size

      1/2 recipe


    • Amount per serving



      Calories





      390

    • % Daily value*

    • Total Fat
      18g

      23%

      • Saturated Fat
        3.5g

        18%
      • Trans Fats
        0g

    • Cholesterol
      70mg

      23%

    • Sodium
      400mg

      17%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        18g
      • Added Sugars
        0g

        0%

    • Protein
      33g

    • Potassium
      712mg
      15%

    Ingredients

    honey
    1 tbsp

    fresh green beans
    6 oz

    baby bok choy
    10 oz

    garlic
    2 clove

    mini sweet peppers
    4 oz

    persian cucumber
    1 med

    Apple Cider Vinegar
    2 tbsp

    sesame oil (divided)
    1 tbsp

    white miso
    1 tbsp

    water (divided)
    3 tbsp

    olive oil
    2 1/2 tsp

    tilapia or other white fish fillet
    2

    togarashi
    1 tbsp

    salt and pepper to taste
    1 pinch

  • Togarashi Chicken & Orange Glaze with Miso-Roasted Vegetables & Marinated Pear

    Togarashi Chicken & Orange Glaze with Miso-Roasted Vegetables & Marinated Pear

    How to Make Togarashi Chicken & Orange Glaze with Miso-Roasted Vegetables & Marinated Pear

    This Asian-style chicken gets a bright lift from wintry citrus in two ways: first, in a coating of togarashi seasoning (which includes dried orange peel) and then from the fresh orange juice we’re using to glaze the chicken in the pan while it cooks.


    15 min prep time


    25 min cook time


    4servings


    1/4 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare the ingredients & marinate the pear: Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans; halve crosswise. Cut the mushrooms into bite-sized pieces. Peel the carrots and cut crosswise into 1/2-inch-thick pieces. Cut out and discard the core of the cabbage; medium dice the leaves. Combine in a large bowl. Halve the orange crosswise; squeeze the juice into a separate bowl. Grate the pear on the large side of a box grater, discarding the core. In a large bowl, whisk together the mirin, sesame oil, and honey (kneading the packet before opening); season with salt and pepper. Add the grated pear and toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.
    2. Roast the vegetables: Meanwhile, in a bowl, whisk together the miso paste, 1 tablespoon of olive oil, and 1 tablespoon of warm water. Divide the prepared vegetables between 2 sheet pans. Evenly top the vegetables with the miso mixture. Toss to thoroughly coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
    3. Cook & glaze the chicken: Meanwhile, pat the chicken dry with paper towels; season on both sides with salt (optional), pepper, and enough of the togarashi to coat (you may have extra). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until browned. Flip and cook 4 minutes. Add the orange juice (carefully, as the liquid may splatter). Cook, frequently spooning the juice over the chicken, 2 to 3 minutes, or until the chicken is coated and cooked through(An instant-read thermometer should register 165°F). Transfer the cooked chicken to a cutting board.
    4. Slice the chicken & serve your dish: Slice the glazed chicken crosswise. Serve the roasted vegetables topped with the sliced chicken and marinated pear (including any liquid). Enjoy!
    Fiber Focused
    Asian
    Meal Kit Recipes
    Main Dish
    Foodie
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1/4 recipe


    • Amount per serving



      Calories





      390

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      125mg

      42%

    • Sodium
      490mg

      21%

    • Total Carbohydrate
      37g

      13%

      • Dietary Fiber
        9g

        32%
      • Total Sugars
        20g
      • Added Sugars
        1g

        2%

    • Protein
      44g

    • Potassium
      1523mg
      32%

    Ingredients

    honey
    1 tbsp

    fresh green beans
    6 oz

    cremini (baby bella) mushrooms
    1/2 lbs

    carrots
    3/4 lbs

    red cabbage
    1 lbs

    navel orange
    1 med

    pear
    1 med

    rice wine (mirin)
    1 tbsp

    sesame oil
    1 tbsp

    white miso
    3 tbsp

    olive oil (divided)
    2 tbsp

    warm water
    1 tbsp

    boneless, skinless chicken breasts
    4

    togarashi
    1 tbsp

  • Greek-Style Pork Roast & Tzatziki with Lemon-Garlic Vegetables

    Greek-Style Pork Roast & Tzatziki with Lemon-Garlic Vegetables

    How to Make Greek-Style Pork Roast & Tzatziki with Lemon-Garlic Vegetables

    Before roasting rich pork, we’re coating it with an aromatic oil made with fresh rosemary, then serving it topped with cooling tzatziki (or cucumber yogurt).


    10 min prep time


    45 min cook time


    4servings


    1/4 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Make the rosemary oil & start the pork: Preheat the oven to 450°F. F Wash and dry the fresh produce. Pick the rosemary leaves off the stems; finely chop the leaves. In a large bowl, combine the chopped rosemary leaves and 1 tablespoon of olive oil. Line a sheet pan with foil. Pat the pork dry with paper towels; season with salt (optional) and pepper. Add the seasoned pork to the bowl of rosemary oil; turn to coat. Transfer to one side of the sheet pan. Roast 20 minutes. Leaving the oven on, remove from the oven.
    2. Prepare the vegetables: Meanwhile, cut the potatoes into 1/2-inch-thick rounds. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets.
    3. Roast the potatoes: Place the potato rounds on a separate sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt (optional), pepper, and the oregano. Toss to coat and arrange in an even layer. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
    4. Finish the pork & roast the broccoli: Meanwhile, place the broccoli florets in a large bowl. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Toss to coat. Reserving the bowl, carefully transfer to the other side of the sheet pan of partially roasted pork and arrange in an even layer. Roast 16 to 18 minutes, or until the broccoli is tender when pierced with a fork and the pork is browned and cooked through (An instant-read thermometer should register 145°F). Remove from the oven. Transfer the roasted pork to a cutting board; let rest at least 5 minutes.
    5. Finish & serve your dish: Meanwhile, halve the lemon crosswise; squeeze the juice into the reserved large bowl, straining out the seeds. Roughly chop the peppers. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). To the bowl of lemon juice, add the chopped peppers and as much of the garlic paste as you’d like. Stir to combine. Transfer the roasted potatoes and broccoli to the bowl of lemon-garlic mixture. Toss to coat. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the finished vegetables. Top the pork with the tzatziki. Enjoy!
    Veggie Rich
    Mediterranean
    Comfort Food
    Meal Kit Recipes
    Main Dish
    Foodie
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1/4 recipe


    • Amount per serving



      Calories





      460

    • % Daily value*

    • Total Fat
      15g

      19%

      • Saturated Fat
        3.5g

        18%
      • Trans Fats
        0g

    • Cholesterol
      115mg

      38%

    • Sodium
      230mg

      10%

    • Total Carbohydrate
      37g

      13%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        6g
      • Added Sugars
        1g

        2%

    • Protein
      47g

    • Potassium
      1802mg
      38%

    Ingredients

    fresh rosemary
    1 bunch

    olive oil (divided)
    4 tsp

    pork loin
    24 oz

    baby golden potatoes
    1 1/4 lbs

    broccoli
    1 lbs

    dried oregano
    1 tsp

    lemon
    1

    sweet piquante peppers
    1 oz

    garlic
    1 clove

    salt and pepper to taste
    1 pinch

    low-fat tzatziki sauce
    1/2 cup

  • Seared Pork Chops & Cucumber Yogurt with Za’atar Vegetable Barley

    Seared Pork Chops & Cucumber Yogurt with Za’atar Vegetable Barley

    How to Make Seared Pork Chops & Cucumber Yogurt with Za’atar Vegetable Barley

    To complement savory pork chops, we’re finishing this dish with a cooling drizzle of cucumber yogurt (or tzatziki) spiced with just a pinch of herby za’atar—also used to coat the roasted vegetables tossed with hearty barley served underneath.


    10 min prep time


    35 min cook time


    2servings


    1/2 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Cook the barley: Place an oven rack in the center of the oven, then preheat to 450°F.  Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

    2. Prepare the ingredients: Meanwhile, wash and dry the fresh produce. Halve and peel the onion; cut into 1-inch wedges, keeping the layers intact. Cut the mushrooms into bite-sized pieces. Combine in a bowl. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves.

    3. Roast the vegetables: Place the prepared onion and mushrooms on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt (optional), pepper, and all but a pinch of the za’atar. Toss to coat and arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    4. Cook the pork: Meanwhile, pat the pork dry with paper towels; season with salt (optional) and pepper on both sides. In a medium pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through (An instant-read thermometer should register 145°F). Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

    5. Cook the kale: In the pan of reserved fond, heat 1/2 teaspoon of olive oil on mediumhigh until hot. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat.

    6. Finish & serve your dish: Slice the rested pork crosswise. To the pot of cooked barley, add the cooked kale, roasted vegetables, raisins, and 1/2 teaspoon of olive oil. Stir to combine. Serve the finished barley topped with sliced pork and tzatiki. Garnish with the remaining za’atar. Enjoy!

    Mediterranean
    Comfort Food
    Meal Kit Recipes
    Dinner
    Main Dish
    Foodie
    Cooking for 1 or 2
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    Nutrition facts

    2 Servings



    • Serving Size

      1/2 recipe


    • Amount per serving



      Calories





      590

    • % Daily value*

    • Total Fat
      17g

      22%

      • Saturated Fat
        6g

        30%
      • Trans Fats
        0g

    • Cholesterol
      125mg

      42%

    • Sodium
      1360mg

      59%

    • Total Carbohydrate
      62g

      23%

      • Dietary Fiber
        12g

        43%
      • Total Sugars
        15g
      • Added Sugars
        0g

        0%

    • Protein
      51g

    • Potassium
      1733mg
      37%

    Ingredients

    pearled barley
    1/2 cup

    red onion
    1

    cremini (baby bella) mushrooms
    4 oz

    garlic
    2 clove

    kale
    1

    olive oil (divided)
    2 tsp

    za’atar seasoning
    1 tbsp

    lean boneless pork chops
    2

    water
    1/4 cup

    golden raisins
    1 1/2 tbsp

    salt and pepper to taste (optional)
    1

    low-fat tzatziki sauce
    1/2 cup

  • Pork & Freekeh Stir Fry with Brussels Sprouts, Carrots, and Shishito Peppers

    Pork & Freekeh Stir Fry with Brussels Sprouts, Carrots, and Shishito Peppers

    How to Make Pork & Freekeh Stir Fry with Brussels Sprouts, Carrots, and Shishito Peppers

    This hearty stir-fry combines bites of rich pork, crisp vegetables, and warm grains of freekeh (a type of toasted wheat) with a savory-sweet sauce that highlights fragrant sesame oil, sweet honey, soy sauce, and a hint of spicy red pepper flakes.


    10 min prep time


    40 min cook time


    2servings


    1/2 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Cook the freekah:
      Fill a medium pot 3/4 of the way up with water; cover and heat to boiling
      on high.
      Once boiling, add the freekeh and cook, uncovered, 24 to 26 minutes, or until tender. Drain thoroughly.
    2. Prepare the remaining ingredients & make the sauce: Meanwhile, wash and dry the fresh produce.
      Peel the carrots; thinly slice on an angle. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Combine in a bowl.

      Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Cut off and discard the stems of the peppers; cut into 1-inch pieces. Combine in a bowl. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers.

      Halve the lime crosswise; squeeze the juice into a medium bowl. Add the soy sauce, sesame oil, honey, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Whisk to thoroughly combine.

    3. Cook the pork: Pat the pork dry with paper towels; season with salt (optional) and pepper on both sides.

      In a large pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot.

      Add the seasoned pork. Cook 2 to 3 minutes per side, or until browned and cooked through.

      Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Carefully cut into bite-sized pieces.

    4. Start the stir-fry: In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high
      until hot.

      Add the prepared carrots and brussels sprouts in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned.

      Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the water has cooked off.
      Add the prepared pepper mixture; season with salt (optional) and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened.

    5. Finish the stir-fry & serve your dish: Add the cooked freekeh, pork pieces, and sauce to the pan. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until combined and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

      Serve the finished stir-fry garnished with the sesame seeds. Enjoy!

    Fiber Focused
    Meal Kit Recipes
    Main Dish
    Foodie
    Dinner
    Cooking for 1 or 2
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    Nutrition facts

    2 Servings



    • Serving Size

      1/2 recipe


    • Amount per serving



      Calories





      470

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Sodium
      640mg

      28%

    • Total Carbohydrate
      60g

      22%

      • Dietary Fiber
        11g

        39%
      • Total Sugars
        16g

    • Protein
      31g

    • Potassium
      1226mg
      26%

    Ingredients

    freekah
    1/2 cup

    carrot(s)
    6 oz (about 3 whole carrots)

    brussels sprouts
    4 oz

    shishito peppers
    3 oz

    garlic
    2 clove

    fresh ginger
    1-inch piece

    lime
    1

    soy sauce
    1 tbsp

    sesame oil
    1 tbsp

    honey
    1 tbsp

    crushed red pepper flakes
    1/4 tsp

    boneless pork cutlets
    2 cutlets (6 oz total)

    olive oil (divided use)
    1 tsp

    black and white sesame seeds
    1 tsp

  • Seared Salmon & Shallot-Dijon Vinaigrette with Roasted Potatoes & Sautéed Vegetables

    Seared Salmon & Shallot-Dijon Vinaigrette with Roasted Potatoes & Sautéed Vegetables

    How to Make Seared Salmon & Shallot-Dijon Vinaigrette with Roasted Potatoes & Sautéed Vegetables

    For this dish, we’re paying homage to the flavors and ingredients of niçoise with a vibrant side of sautéed green beans and sweet peppers that perfectly pairs with seared salmon topped with an irresistibly tangy vinaigrette of whole grain dijon mustard, piquant shallot, and more.


    10 min prep time


    30 min cook time


    4servings


    1/4 of recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare & roast the potatoes: Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Place on a sheet pan. Drizzle with 1/2 teaspoon of olive oil; season with salt (optional), pepper, and the Italian seasoning. Toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
    2. Prepare the ingredients & make the vinaigrette: Meanwhile, cut off and discard the stem ends of the green beans. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Roughly chop the piquante peppers. Peel the shallot; finely chop to get 2 tablespoons (you may have extra). In a bowl, whisk together the chopped shallot, vinegar, mustard, and 2 tablespoons of olive oil until thoroughly combined. Taste, then season with salt (optional) and pepper if desired.
    3. Cook & finish the vegetables: In a large pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the quartered sweet peppers; season with salt (optional) and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the water has cooked off. Transfer to a large bowl. Add the chopped piquante peppers and season with salt (optional) and pepper. Stir to combine; cover with foil to keep warm. Wipe out the pan.
    4. Cook the fish & serve your dish: Pat the fish dry with paper towels. Season with salt (optional) and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through (an instant read thermometer should register 145°F). Turn off the heat. Serve the cooked fish with the roasted potatoes and finished vegetables. Top the fish with the vinaigrette. Enjoy!
    Veggie Rich
    Seafood
    French
    Meal Kit Recipes
    Main Dish
    Foodie
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1/4 of recipe


    • Amount per serving



      Calories





      560

    • % Daily value*

    • Total Fat
      32g

      41%

      • Saturated Fat
        6g

        30%
      • Trans Fats
        0g

    • Cholesterol
      80mg

      27%

    • Sodium
      870mg

      38%

    • Total Carbohydrate
      35g

      13%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        6g

    • Protein
      34g

    • Potassium
      1354mg
      29%

    Ingredients

    baby golden potatoes
    1 1/4 lbs

    olive oil (divided)
    3 tbsp

    Italian seasoning
    1 tbsp

    fresh green beans
    6 oz

    mini sweet peppers
    1/2 lbs

    garlic
    2 clove

    sweet piquante peppers
    1 oz

    shallot
    1 med

    rice vinegar
    1 tbsp

    coarse Dijon mustard
    2 tbsp

    water
    1/4 cup

    skin-on salmon filet (10-oz)
    2

    salt and pepper to taste (optional)
    1 pinch

  • Orange Glazed Tilapia with Cilantro Kale & Collard Greens

    Orange Glazed Tilapia with Cilantro Kale & Collard Greens

    How to Make Orange Glazed Tilapia with Cilantro Kale & Collard Greens

    In this flavorful dish, we’re combining sweet fresh orange and plump golden raisins with spicy red pepper flakes to create the bright glaze that coats our tilapia fillets as they sear in the pan. This low carb meal is completed with savory greens stewed with a flavorful cilantro pesto.

    Can’t find cilantro pesto? Make your own by finely chopping fresh cilantro and garlic, then add olive oil and lime juice.


    10 min prep time


    25 min cook time


    2servings


    1/2 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare the ingredients & make the glaze: Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Separate the kale and collard green leaves from the stems; discard the stems, then roughly chop the leaves. Combine in a bowl. Halve the orange crosswise. Squeeze the juice of one half into a
      medium bowl. Peel and medium dice the remaining half. To the bowl of orange juice, add the diced orange, raisins, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir
      to combine.
    2. Start the greens: In a medium pot, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared onion and garlic; season with salt (optional) and pepper. Cook, stirring frequently, 4 to 5 minutes, or until softened. Add the chopped kale and collard greens; season with salt (optional) and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted.
    3. Finish the greens: Add 1/2 cup of water (carefully, as the liquid may splatter) to the pot; season with salt and pepper. Loosely cover the pot with foil and cook, stirring occasionally, 5 to 7 minutes, or until the greens are wilted. Remove the foil and continue to cook, stirring occasionally, 1 to 2 minutes, or until most of the water has cooked off. Turn off the heat; stir in the cilantro pesto. Taste, then season with salt and pepper if desired.
    4. Cook the fish & serve your dish: Meanwhile, pat the fish dry with paper towels. Season with salt (optional) and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes, or until lightly
      browned. Flip and cook 2 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat. Serve the finished greens topped with the cooked fish and glaze. Enjoy!
      *An instant-read thermometer should register 145°F.
    Mediterranean
    Seafood
    Cooking for 1 or 2
    Dinner
    Foodie
    Main Dish
    Meal Kit Recipes
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    Nutrition facts

    2 Servings



    • Serving Size

      1/2 recipe


    • Amount per serving



      Calories





      390

    • % Daily value*

    • Total Fat
      17g

      22%

      • Saturated Fat
        3g

        15%
      • Trans Fats
        0g

    • Cholesterol
      75mg

      25%

    • Sodium
      230mg

      10%

    • Total Carbohydrate
      29g

      11%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        14g

    • Protein
      35g

    • Potassium
      728mg
      15%

    Ingredients

    black pepper
    to taste

    tilapia
    2 filets (about 10 oz total)

    cilantro pesto
    1/4 cup

    water
    1/2 cup

    olive oil (divided use)
    2 1/2 tsp

    crushed red pepper flakes
    1/4 tsp

    golden raisins
    1 1/2 tbsp

    navel orange
    1

    collard greens
    1 bunch (about 6 oz)

    kale
    1 bunch (about 6 oz)

    garlic
    2 clove

    yellow onion
    1

  • Greek Chicken & Potatoes with Sautéed Kale, Raisins & Feta Cheese

    Greek Chicken & Potatoes with Sautéed Kale, Raisins & Feta Cheese

    How to Make Greek Chicken & Potatoes with Sautéed Kale, Raisins & Feta Cheese

    We’re calling on the bright, bold flavors of Greek cuisine here by serving our seared chicken (topped with a duo of olives and roasted peppers) with a classic side of oregano-roasted potatoes tossed with fresh lemon juice, and sautéed kale mixed with sweet raisins and tangy feta.

     


    15 min prep time


    30 min cook time


    2servings


    1/2 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare & roast the potatoes: Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the potatoes into 1/2-inch-wide wedges. Place on the sheet pan; drizzle with 1/2 teaspoon of olive oil and season with salt (optional), pepper, and the oregano. Toss to coat and arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
    2. Prepare the remaining ingredients: Meanwhile, separate the kale leaves from the stems; discard the stems, then roughly chop the leaves.Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Roughly chop the peppers and olives. Combine in a bowl; add 1/2 teaspoon of olive oil and stir to coat.
    3. Cook the kale: In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the chopped kale and chopped garlic; season with salt (optional) and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add the raisins and 1/4 cup of water (carefully, as the liquid may splatter); season with salt (optional) and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. Add the cheese (crumbling before adding) and stir to combine.
    4. Cook the chicken: Pat the chicken dry with paper towels; season with salt (optional) and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
    5. Finish & serve your dish: Add the roasted potatoes to the bowl of lemon juice; stir to coat. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished potatoes and cooked kale. Top the chicken with the pepper-olive mixture. Enjoy!
    Mediterranean
    Cooking for 1 or 2
    Dinner
    Foodie
    Main Dish
    Meal Kit Recipes
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    Nutrition facts

    2 Servings



    • Serving Size

      1/2 recipe


    • Amount per serving



      Calories





      570

    • % Daily value*

    • Total Fat
      21g

      27%

      • Saturated Fat
        6g

        30%
      • Trans Fats
        0g

    • Cholesterol
      140mg

      47%

    • Sodium
      600mg

      26%

    • Total Carbohydrate
      48g

      17%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        10g

    • Protein
      49g

    • Potassium
      1743mg
      37%

    Ingredients

    baby golden potatoes
    3/4 lbs

    olive oil (divided)
    3 1/2 tsp

    dried oregano
    1 tsp

    kale
    1 bunch

    garlic
    2 clove

    lemon
    1

    roasted red peppers (sliced)
    1 oz

    pitted nicoise olives
    1 oz

    boneless, skinless chicken breasts
    2

    golden raisins
    1 1/2 tbsp

    water
    1/4 cup

    feta cheese
    1 1/2 oz

    salt and pepper to taste
    1 pinch

  • Chicken & Apple-Sage Pan Sauce with Roasted Brussels Sprouts, Carrots & Turnip

    Chicken & Apple-Sage Pan Sauce with Roasted Brussels Sprouts, Carrots & Turnip

    How to Make Chicken & Apple-Sage Pan Sauce with Roasted Brussels Sprouts, Carrots & Turnip

    A topping of sweet apple cooked with spicy maple syrup, piquant mustard, and woodsy sage transforms simply seared chicken into the perfect winter meal—complete with a robust, seasonal trio of roasted carrots, brussels sprouts, and turnip.

     


    10 min prep time


    30 min cook time


    2servings


    1/2 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare the ingredients & start the sauce. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Cut off and discard the ends of the turnip; medium dice. Combine in a large bowl. Core and medium dice the apple. Pick the sage leaves off the stems; thinly slice the leaves. In a bowl, combine the mustard , maple syrup, and 1/4 cup of water. Season with salt (optional) and pepper.
    2. Roast the vegetables. Line a sheet pan with foil. In a small bowl, combine ground yellow mustard, smoked paprika, sweet paprika, garlic powder, and onion powder to create spice blend. To the bowl of prepared vegetables, add a 1/2 tsp of olive oil and season with salt (optional), pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. Transfer to the prepared sheet pan and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
    3. Cook the chicken & apple. Meanwhile, pat the chicken dry with paper towels. Season with salt (optional) and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1/2 tsp of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 8 minutes, or until lightly browned. Flip the chicken and add the diced apple. Cook, stirring the apple occasionally, 6 to 8 minutes, or until the apple is softened and the chicken is cooked through (an instant-read thermometer should register 165°F). Leaving the apple in the pan, transfer the cooked chicken to a plate. 
    4. Finish the sauce & serve your dish. Add the sauce (carefully, as the liquid may splatter), and sliced sage leaves to the pan of cooked apple. Season with salt (optional) and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until the apple is thoroughly coated. Turn off the heat. Serve the cooked chicken with the roasted vegetables. Top the chicken with the finished sauce and apple. Enjoy!
    Fiber Focused
    Veggie Rich
    Comfort Food
    Cooking for 1 or 2
    Dinner
    Foodie
    Meal Kit Recipes
    Main Dish
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    Nutrition facts

    2 Servings



    • Serving Size

      1/2 recipe


    • Amount per serving



      Calories





      450

    • % Daily value*

    • Total Fat
      17g

      22%

      • Saturated Fat
        3g

        15%
      • Trans Fats
        0g

    • Cholesterol
      135mg

      45%

    • Sodium
      660mg

      29%

    • Total Carbohydrate
      41g

      15%

      • Dietary Fiber
        9g

        32%
      • Total Sugars
        24g

    • Protein
      39g

    Ingredients

    fresh Brussels sprouts
    4 oz

    carrot(s)
    3 med

    purple top turnip
    1 med

    apple
    1 med

    fresh sage
    4 g

    Dijon Mustard
    1 tbsp

    spicy maple syrup
    1 1/2 tbsp

    water
    1/4 cup

    ground yellow mustard
    1/2 tsp

    sweet paprika
    1/2 tsp

    smoked paprika
    1/2 tsp

    onion powder
    1/2 tsp

    garlic powder
    1/2 tsp

    olive oil (divided)
    1 tsp

    boneless, skinless chicken thighs
    3/4 lbs

    salt and pepper to taste (optional; added salt not included in Nutrition Facts)
    1 pinch

  • Spicy Salmon & Orange Relish with Salsa Verde Couscous

    Spicy Salmon & Orange Relish with Salsa Verde Couscous

    How to Make Spicy Salmon & Orange Relish with Salsa Verde Couscous

    In this vibrant dish, salmon fillets are seasoned with a touch of crushed red pepper for a pleasant kick of heat—delightfully balanced by the sweet and tangy flavors of our fresh orange and pickled pepper relish served on top.


    10 min prep time


    25 min cook time


    2servings


    1/2 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare the ingredients & make the relish. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stems of the sweet peppers; remove the cores. Thinly slice into rings. Peel and roughly chop 2 cloves of garlic. Roughly chop the piquante peppers. Peel and medium dice the orange. In a bowl, combine the diced orange, chopped piquante peppers, and a 1/2 tsp of olive oil; season with salt (optional) and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.
    2. Cook the couscous. Meanwhile, in a medium pot, combine the couscous, a big pinch of salt (optional), and 3/4 cup of water; heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork.
    3. Cook the vegetables & finish the couscous. Meanwhile, in a medium pan (nonstick, if you have one), heat a 1/2 tsp of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced sweet peppers and chopped garlic; season with salt (optional) and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to the pot of cooked couscous; stir in the salsa verde. Taste, then season with salt (optional) and pepper if desired. Wipe out the pan. 
    4. Cook the salmon & serve your dish. Pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Cut into two equal-sized pieces; season on both sides with salt (optional), pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through. Turn off the heat. Serve the cooked salmon over the finished couscous. Garnish with the relish. Enjoy!
    Mediterranean
    Seafood
    Meal Kit Recipes
    Main Dish
    Foodie
    Dinner
    Cooking for 1 or 2
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    Nutrition facts

    2 Servings



    • Serving Size

      1/2 recipe


    • Amount per serving



      Calories





      700

    • % Daily value*

    • Total Fat
      42g

      54%

      • Saturated Fat
        8g

        40%
      • Trans Fats
        0g

    • Cholesterol
      80mg

      27%

    • Sodium
      390mg

      17%

    • Total Carbohydrate
      45g

      16%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        10g

    • Protein
      37g

    • Potassium
      1192mg
      25%

    Ingredients

    zucchini
    1 (9-oz)

    mini sweet peppers
    4 oz

    garlic
    2 clove

    sweet piquante peppers
    3

    navel orange
    1

    olive oil (divided)
    3 tsp

    yellow couscous
    1/2 cup

    water
    3/4 cup

    salsa verde (tomatillo salsa)
    1/3 cup

    skin-on salmon filet
    10 oz

    crushed red pepper flakes
    1/4 tsp

    salt and pepper to taste (optional; added salt is not included in Nutrition Facts information)
    1 pinch