For Delivery 1/24
Meal #1
Tofu Ricotta and Spinach Stuffed Shells
Braised Kale & Escarole with Carrot & Shallot
REHEAT INSTRUCTIONS: Cover shells with foil and bake in a 350 oven for 15-20 minutes, then remove foil and continue baking 10-12 minutes until the cheese browns.
Heat Kale and escarole in a saute pan over medium heat until heated throughout. Alternatively, you can put them in the oven, covered for about 10 minutes, until heated throughout.
Meal #2
Black & Kidney Bean Chili, Scallion Cornbread, Pickled Jalapeños & Pickled Red Onions
(or + Turkey Chili)
REHEAT INSTRUCTIONS: Heat Chili in a saucepot over medium heat, stirring often, until heated throughout. Enjoy with cornbread & Pickles. Cornbread can be eaten as is or toasted!
Meal #3
Tofu (or + Grass Fed Beef) & Veggie Stir Fry
Brown Rice & Quinoa Pilaf
Carrot & Radish Kimchi
REHEAT INSTRUCTIONS: Heat Stir fry in a saute pan over high heat stirring often until heated throughout. NOTE: you don’t want to cook this very long, so get your saute pan nice and hot first, then toss everything in, and cook just until heated!
Pilaf can be microwaved (in a different container) with a wet paper towel on top.
Enjoy with kimchi on the side!
Meal #4
Soba Noodle Salad with Peanut Sauce, Miso BBQ Tofu (Or Miso BBQ Chicken), Cucumbers, Edamame, & Red Cabbage
REHEAT INSTRUCTIONS: NOTE: the noodles love to sop up the sauce, but if you toss all the salad ingredients in a large bowl with a few splashes of water, it will come back together!
Heat Tofu/Chicken in a 350 oven uncovered for 10-12 minutes until heated throughout. Top your chilled noodle salad with warm protein!
Meal #5
Roasted Squash & Red Lentil Soup, Sourdough Croutons
REHEAT INSTRUCTIONS: Heat Soup in a saucepot over medium low heat, stirring often until heated throughout.
This Soup can be frozen, but make sure to remove some from the glass to make room for expansion in the freezer!
BON APPÉTIT!
