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Tag: meal kit recipes

  • 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

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    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

  • Quinoa Fried Rice with Bok Choy, Shishitos & Carrots

    Quinoa Fried Rice with Bok Choy, Shishitos & Carrots

    How to Make Quinoa Fried Rice with Bok Choy, Shishitos & Carrots

    Classic fried rice gets a twist in this recipe: we’re swapping in red quinoa, whose hearty texture complements a flavorful combination of sautéed cabbage, carrots, and shishito peppers. The velvety smooth yolk of a fried egg adds an extra layer of rich, savory flavor.


    10 min prep time


    30 min cook time


    2servings


    1/2 Recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Cook the quinoa. Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 14 to 16 minutes, or until tender. Drain thoroughly.
    2. Prepare the ingredients. Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the stems of the peppers, then thinly slice into rings. Combine the sliced carrots and peppers in a bowl. Thinly slice the bok choy, separating the stems and leaves. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. In a large bowl, combine the prepared garlic, ginger, and bok choy stems. Roughly chop the peanuts.
    3. Cook the vegetables. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared carrots and peppers; season with salt (optional) and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the prepared aromatic mixture 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. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the sliced bok choy leaves. Cook, stirring frequently, 1 to 2 minutes, or until wilted and combined. Transfer to a large bowl. Cover with foil to keep warm. Wipe out the pan.
    4. Fry the quinoa. In the same pan, heat the sesame oil on medium-high until hot. Add the cooked quinoa in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat; stir in the soy sauce and vinegar. Transfer to the bowl of cooked vegetables; stir to combine. Taste, then season with salt and pepper, if desired. Cover with foil to keep warm. Wipe out the pan.
    5. Fry the eggs & serve your dish. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Season with salt (optional) and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished quinoa and vegetables topped with the fried eggs. Garnish with the chopped peanuts. Enjoy!
    Fiber Focused
    Asian
    Main Dish
    Foodie
    Dinner
    Cooking for 1 or 2
    Meal Kit Recipes
    Vegetarian
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    Nutrition facts

    2 Servings



    • Serving Size

      1/2 Recipe


    • Amount per serving



      Calories





      560

    • % Daily value*

    • Total Fat
      33g

      42%

      • Saturated Fat
        3.5g

        18%
      • Trans Fats
        0g

    • Cholesterol
      255mg

      85%

    • Sodium
      670mg

      29%

    • Total Carbohydrate
      46g

      17%

      • Dietary Fiber
        9g

        32%
      • Total Sugars
        8g

    • Protein
      20g

    • Potassium
      839mg
      18%

    Ingredients

    red quinoa
    1/2 cup

    carrot(s)
    6 oz (approximately 3 carrots)

    shishito peppers
    3 oz

    baby bok choy
    10 oz

    garlic
    2 clove

    fresh ginger
    1-inch piece

    peanuts (whole, skin-off, unsalted, roasted)
    3 tbsp

    olive oil (divided)
    3 tsp

    crushed red pepper flakes
    1/4 tsp

    sesame oil
    1 tbsp

    soy sauce
    1 tbsp

    rice vinegar
    1 tbsp

    pasture-raised brown eggs
    2