WEEKLY MEAL PREP GUIDE

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rice noodles

curry spiced cauliflower, cashew, yogurt

jalapeno-sesame salsa

butter lettuces

with coriander vinaigrette

braised beans

artichoke, almond, feta, red onion, olices

whipped feta dip

little gem lettuces

with red wine vinaigrette

quinoa

evoo

chicory mix 

with sherry vinaigrette

*for all of our sauces and dressings, we always recommend allowing them to come to room temperature (aka temper!) and shaking well before serving for best taste and texture.

**Nick+Marissa tip: toss any vegetables from your market bag with some vinaigrette before roasting in the oven for added flavor! 

for finishing all of your creations like a pro!

marissa's crunchy mix*

*may contain nuts, sesame & wheat 

lemon wedges

mixed microgreens

*if you ever have vinaigrettes leftover from the previous week, you can use it to marinated your vegetables before grilling/oven roasting! 

asparagus - zuckerman farm

preparation: trim ends of asparagus, just an inch or two

• snack: enjoy raw, plain or dipped in either sauce
• raw: slice into coins for salads and grain bowls 

white sweet potato - gg family farm

• oven roast: peel the potatoes, and leave whole, or cut into smaller pieces. Toss with olive oil and salt (feel free to add any other spices in your cabinet). Place on a sheet pan, and roast in a 400 degree oven until fork tender. May take 10-20 minutes.
• grill: peel the potatoes, and leave whole, or cut into smaller pieces. Toss with olive oil and salt (feel free to add any other spices in your cabinet). Grill over medium high heat until charred and tender (about 5 minutes per side.) If the potatoes start to get too charred, but are not cooked yet, remove them from the grill and finish cooking in the oven. 

hass avocados - brokaw ranch co.

• dice or slice for salads and grain bowls
• or slice, and finish with a squeeze of lemon and sprinkle of salt, and enjoy as is

broccolini - green thumb organics

• snack: enjoy raw, plain or dipped in either sauce
• raw: cut into smaller pieces, or as whole florets, tossed into salads and grain bowls
• oven roast: toss in olive oil, salt, and any other desired seasoning. place in a thin layer on a baking sheet. bake at 450 convection for 8-12 minutes, until slightly  charred. finish with a squeeze of fresh lemon
• grill: toss in olive oil, salt and any other desired seasoning. cook on a hot grill for 3-5 minutes (moving around as they char). finish with a squeeze of fresh lemon 

*Market vegetables should always be washed before eating.

clementine mandarins - tory farms

• enjoy as a snack
• cut into segments for salads and grain bowls
• peel and separate/cut into segments for salads and grain bowls

kiwis - blososm bluff

• enjoy as a snack (cut in half and eat with a spoon, cut into quarters and eat like an orange segment, or remove skin and slice/dice into smaller pieces)
• dice/slice for salads and grain bowls

*Market fruit should always be washed before eating.

*a note on our weekly deliveries from monterey fish!

the fish delivered to you is handed to us fresh on monday morning (it's the last thing we add to your meal prep bundle). since monterey fish is a direct supplier working with boats as they come in with fresh seafood, this means thats the fish is almost always a few days fresher than if you purchased it at the grocery store. this means that it will typically remain fresh for a few days! 

if you are not sure that you'll get to your fish while still fresh, freezing is always an option. if you want to make sure it is still fresh, do what chefs do! a quick smell test. if the fish smells fresh and clean, that's your best indicator. 

long story short: seafood from monterey fish will typically stay fresh until at least wednesday or thursday, otherwise it will always freeze well!

brick chicken - olivier's butchery

green goddess*contains light salt*

• oven roast: season chicken with a touch of additional salt, place on a sheet pan with a thin layer of oil, roast at 425 convection for about 25 minutes, let rest for 5 minutes, and serve

chicken breast - olivier's butchery

green goddess*contains light salt*

• oven roast: season the chicken with a touch of additional salt, place on a sheet pan with a thing layer of oil, roast at 425 convection for 15-20 minutes (depending on size of breasts), let rest for 5 minutes, and serve
• pan roast: pat the skin of the chicken dry with a paper towel. Season the chicken with a touch of additional salt. Get a large saute pan very hot, then add a thin layer of oil, carefully add the chicken breast skin side down to the pan. Turn the flame to medium, and continue to cook the chicken breasts until the skin is a delicious golden brown, and the breast is at least 2/3 cooked. Flip the breast over, and either continue cooking in the saute pan for about 5 minutes, or transfer to a sheet pan and finish cooking in a 400F oven for about 10 minutes. Let rest for 5 minutes before serving

beef filet (tenderloin) - olivier’s butchery

black pepper, thyme, olive oil (marinade contains a touch of salt)

• pan sear: season with salt (marinade contains no salt), heat a saute pan over high heat with a thin layer of oil, carefully add steak and turn heat to medium-high, sear each side for 3-4 minutes (or to desired doneness), and let rest for 5 minutes before serving
• grill: season with salt (marinade contains no salt), cook for 4-5 minutes per side (or to desired doneness), and let rest for 5 minutes before serving 

salmon  - monterey fish co.

• oven roast: season salmon with salt and desired spices, place on a sheet pan with a thin layer of oil, and bake at 400 convection until desired doneness in achieved (depends on thickness of piece and personal preference), about 6-12 minutes
• pan sear: season salmon with salt and desired spices, heat sauté pan with a thin layer of oil, carefully add fish to the pan and sear on medium-high heat for 3-4 minutes (until a golden crust is achieved on one side), then flip and cook on other side for an additional 1-2 minutes, or to desired doneness
• finish with a squeeze of lemon

*the pin bones have been removed from the fish, but we cannot 100% guarantee removal of all bones. we always advise caution when consuming fish, in case of bones.

*one of our favorite fish seasonings is equal parts cumin, coriander, paprika, onion powder, and garlic powder. Rub your fish with oil, and sprinkle with this mixture prior to cooking.