For Delivery 4/11

Written By Rebecca Arnold

Meal #1

Grilled Miso Tofu (or Steamed Cod) with Tomato, Ginger, Peppers, Basil & Onions

Sauteed Garlicky Spinach & Roasted Fingerling Potatoes, Chimmichurri Sauce

REHEAT INSTRUCTIONS:

  • Pull chimmichurri sauce out of the fridge 30 min- 1 hour before eating, or run container under warm water until the Olive Oil Melts.

  • Cover Cod or Tofu with Foil and heat in a 350 oven for 15-20 minutes until heated through.

  • Place spinach/potatoes in a 350 oven, uncovered and heat for 7-10 mintues until heated throughout

  • Serve with chimmichurri sauce on the side!

Meal #2

Orzo, Fava & Spring Veggie Salad with Pesto

Greens Salad with Radish & Charred Shallot Vinaigrette

+Braised Lamb Shoulder Steaks

REHEAT INSTRUCTIONS:

  • Orzo Salad is meant to be eaten chilled or room temperature

  • Toss Greens with Shallot Vinaigrette.

  • Heat Lamb covered with foil in a 350 oven for 20-25 minutes until heated throughout

Meal #3

Adobo Rubbed Tofu (Or Chicken), Cabbage & Jicama Slaw, Mexican Super Grains & Black Beans Pilaf, Avocado Salsa

REHEAT INSTRUCTIONS:

  • Heat Tofu or chicken, covered with foil, in a 350 oven for 10-15 minutes.

  • Heat Pilaf in a 350 oven, covered for 15-20 minutes.

  • Serve with slaw and salsa!

Meal #4

Sea Island Red Pea & Carolina Gold Rice Risotto

Roasted Mushrooms, Escarole & Leeks

REHEAT INSTRUCTIONS:

  • Heat Risotto in a saucepot over medium heat, stirring frequently and adding splashes of water until heated throughout.

  • Heat Mushrooms/escarole mixture in a 350 oven, covered, for 12-15 minutes.

Meal #5

Creamy Cauliflower Soup

REHEAT INSTRUCTIONS: Heat Soup on medium low heat, stirring frequently until heated throughout. This soup can be frozen, but remember to take some out of the glass to allow for expansion!

BON APPÉTIT!

Rebecca Arnold
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For Delivery 4/4