For Delivery 12/20
Meal #1
Beet Salad with Tahini Sauce
Potato and Edamame Salad with Pickled Peppers
Quinoa & Kale Tabbouli with Pomegranate
(+ Grilled Organic Lemon Dill Chicken Breast)
REHEAT INSTRUCTIONS: Eat salads chilled or pull out of the fridge 30 minutes before enjoying to take a bit of the chill off.
Rewarm chicken lightly in a 325 oven for 8-10 minutes, covered with foil.
Meal #2
Mujadra (Rice Pilaf with Lentils, Caramelized Onions, & Currants)
Red Wine Braised Red Cabbage & Roasted Carrots
Grilled Beyond Sausage OR (+ Grilled Salmon)
REHEAT INSTRUCTIONS:
Heat Mujdra in a 350 oven for 20-25 minutes, covered with foil.
Heat Sausage and Cabbage/carrot mixture in a 350 oven for 20-25 minutes, covered with foil.
Salmon- Heat for 8-10 minutes in 350 oven, uncovered.
Meal #3
Pumpkin Cashew Mac & Cheese with Peas
Grilled Broccoli with Toasted Breadcrumbs
(+Pan Seared Pork Chops)
REHEAT INSTRUCTIONS:
Heat Mac and Cheese in a 350 oven for 20-25 minutes, covered with foil. Once hot, stir a splash of hot water into it to bring the creaminess back!
Heat Broccoli in 350 oven, uncovered for 8-10 minutes.
Heat Pork Chops in 350 oven uncovered for 10-12 minutes
Meal #4
Spinach and Tofu Feta Spanikopita
Fava Paté, Capers, Red Onion & Dill
REHEAT INSTRUCTIONS:
Spanikopita does not need to be reheated, eat as is.
Squeeze lemon on the fava pate and enjoy!
Meal #5
Kabocha Squash and Red Lentil Dal with Curry Leaf Tadka
REHEAT INSTRUCTIONS: Heat Soup in a saucepot over medium low heat, stirring often until heated throughout. Add Tadka (no need to refrigerate the tadka) to the hot soup as a garnish.
This Soup can be frozen, but make sure to remove some from the glass to make room for expansion in the freezer!
BON APPÉTIT!
