Here you can find the meals that accompany what’s in your box this week.
- 2 tablespoons mayo
- 1/2 tablespoon whole grain Dijon mustard
- 1 small clove garlic crushed or grated
- 1/2 tablespoon fresh lemon juice or more to taste
- Salt and black pepper
- 1 tablespoon olive oil divided
- 1/2 pound red potatoes scrubbed and cubed
- 1 small shallot chopped
- 1/4 bunch asparagus woody ends removed and chopped on the diagonal into 2-inch pieces
- 1/4 bunch collard greens de-stemmed and chopped
- 1/8 cup water
- Salt and black pepper
- 1/2 tablespoon olive oil
- 2 salmon fillets
- 1/2 tablespoon salmon hash spice blend
- Salt and black pepper
- 1 fresh lemon cut into 4 wedges
For the aioli, whisk together the mayo, mustard, garlic, and lemon juice with a pinch of salt and pepper. Cover and refrigerate until serving.
For the hash, add 1/2 tablespoon of oil to a large skillet over medium-high heat. Add the potatoes in an even layer and season with a sprinkle of salt and pepper. Cook (uncovered) until browned outside and softened inside, about 10 to 12 minutes, stirring occasionally. Add the shallot and 1/2 tablespoon oil to the potatoes and cook until the onion starts to soften, about 2 to 4 minutes, stirring occasionally. Stir in the asparagus, collard greens, and water, and season with a sprinkle of salt and pepper. Cook until the collard greens are wilted, the water is evaporated, and the other vegetables are fork-tender, about 4 to 6 minutes, stirring occasionally.
Meanwhile, cook the salmon. Pat each fillet dry with a paper towel and season with the salmon hash spice blend, salt, and pepper. Add oil to a large skillet over medium-high heat; once the oil is hot, add the salmon fillets and cook until browned on both sides and cooked in the center, about 4 minutes per side. (Turn the heat down as necessary to prevent the salmon from burning outside before it’s fully cooked inside. Once the salmon is browned outside, you can turn the heat down to low and cover the skillet with a lid or piece of foil to help the salmon seam inside.)
To serve, divide the hash between 2 plates and add 1 piece of salmon to each; serve along with the aioli and fresh lemon wedges.
Recipe adapted from An Edible Mosaic.
- 4 Tablespoons olive oil
- 2 chicken breasts cut into bite size pieces
- 16 ounces sliced mushrooms
- 4 garlic cloves
- 2 cups pasta
- 4 cups water
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 Tablespoons basil
- 3 cups chopped spinach
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup fresh Parmesan cheese for garnish
In a large sauce pan over medium heat, heat oil. Once oil is heated, add chicken and cook chicken over medium high heat for about six minutes until almost done.
Add mushrooms and garlic and cook for another 4 minutes until mushrooms are tender.
Add pasta, water, salt, pepper and basil. Bring to a boil and cook until pasta is tender about 10 to 13 minutes. Water should be almost gone.
Add spinach, cream and grated Parmesan and bring to simmer.
Garnish with fresh Parmesan.
Recipe adapted from Chef in Training.
- 1 15 oz can chickpeas
- 1 cucumber
- 1 tomato
- 1 oz feta cheese
- 1/2 lemon juiced
- 2 Tbsp extra-virgin olive oil
- 1/2 tsp dijon mustard
- 1/2 tsp honey
- 2 Tbsp coarsely chopped fresh dill
- Salt and fresh ground black pepper
Open, drain and rinse the chickpeas, and then add to a large bowl.
Cut the cucumbers into quarters, lengthwise, and then chop into bite-size chunks. Cut the tomato into small wedges. Add the cucumbers and tomatoes to the chickpeas then break the feta cheese into crumbles on top.
In a medium bowl, make the dressing. Whisk lemon juice, olive oil, mustard, honey, and the fresh dill together then season with salt and pepper, to taste. Pour the dressing over the salad and toss.
Make-Ahead: This salad can be made a few hours in advance. If you plan to make it a day in advance, we recommend leaving the tomatoes out of the salad, and then cutting and adding them just before serving since they are more fragile and will wilt more quickly than the cucumbers and chickpeas.
Recipe adapted from Inspired Taste.
- 1/2 head of Lettuce.
- 1/2 lb large shrimp peeled and deveined
- Salt and Pepper to taste
- 1/2 Tbsp olive oil
- 1 Avocado sliced into strips
- 1/2 Cucumber sliced into strips
- 1/2 bunch Cilantro
- 1/2 medium Carrot cut into matchsticks
- 1/4 cup sesame ginger dressing
- 1 Tbsp creamy peanut butter microwave 30 sec if peanut butter refrigerated
Rinse and pat dry your shrimp. Sprinkle shrimp with salt and pepper. Add 1/2 Tbsp olive oil to a large hot non-stick skillet. Once oil is hot, add shrimp and saute on med/high heat 2 min per side or until cooked through. Don't overcook them or they will turn rubbery.
Cut your cucumber and carrot into thin matchsticks. Slice your avocado into strips.
Make your dressing by whisking together the sesame ginger dressing with the peanut butter. If you have a tightly sealed tupperware, you can put it int there and shake it up until it's nice and smooth. This sauce is so so tasty and way too easy!
Assemble your lettuce wraps with a lettuce leaf, several strips of carrot and cucumber, a decent slice of avocado, 2 shrimps and a couple good sized sprigs of cilantro. Then drizzle the top with the peanut dipping sauce.
Recipe adapted from Natasha's Kitchen.