WEEKLY MEAL PREP GUIDE

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jade rice

herb

quinoa

moroccan seasoning

braised beans

citrus + herb

All grains are fully cooked, seasoned, and ready to eat. They are delicious: chilled, at room temperature or warmed (at 350 convection using a covered, oven safe dish).

market mix

arugula

butter lettuces

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

fennel - star route farm

tip: how to trim fennel

prep fennel by cutting both sides (root/stem) like you would an onion, then cut in half lengthwise. from there, either cook both halves, or slice/dice smaller depending on desired size.

• raw: shaved, thinly sliced, or cut into larger pieces to dip into hummus or salsa verde
• saute: shave, thinly slice/dice, or cut into larger pieces, saute with a thin layer of oil on medium-high heat until tender and softened (but still a bit crisp)-- just a few minutes!
• oven roast: shave, thinly slice/dice, cut into larger pieces, or simply cut the fennel bulb in half, toss with a touch of olive oil and salt, roast at 400 convection until tender and softened (but still a bit crisp)-- about 10 to 15 minutes
• grill: cut fennel bulb in half, toss/drizzle with a touch of olive oil and salt, and grill on high heat until a good char is achieved and the fennel is tender. feel free to finish in the oven at 400 convection if you'd like to cook more thoroughly

***finish with a squeeze of fresh lemon!** 

broccoli crown- iacopi farm

• snack: trim off ends, cut into quarters through the core, and keep cutting into smaller florets; dip into either sauce
• raw: trim off ends, cut into quarters through the core, and keep cutting into smaller florets; add to salads & grain bowls
• oven roasted (broccoli steaks): trim off ends, cut in half making two large "steaks;" place on a sheet pan, drizzle with olive oil, season with salt and any desired herbs/spices; roast at 450 convection until golden brown/cooked through, about 15-20 minutes (check by poking the core with a fork or knife; it should be tender); if it starts to get too charred in the oven while cooking, feel free to flip the steaks halfway through or cover with tin foil until done
• oven roasted (florets): trim off ends, cut into quarters through the core and keep cutting into smaller florets; toss with olive oil, salt and any desired herbs/spices, and spread onto a sheet pan in a single layer; roast at 450 convection until golden brown (5-10 minutes); finish with a squeeze of fresh lemon 

cauliflower - green thumb organics

• snack: trim off ends, cut into quarters through the core, and keep cutting into smaller florets; dip into bean dip or romesco
• raw: trim off ends, cut into quarters through the core, and keep cutting into smaller florets; add to salads & grain bowls
• oven roasted (cauliflower steaks): trim off ends, cut in half making two large cauliflower "steaks;" place on a sheet pan, drizzle with olive oil, season with salt and any desired herbs/spices; roast at 450 convection until golden brown/cooked through, about 15-20 minutes (check by poking the core with a fork or knife; it should be tender); if cauliflower starts to get too charred in the oven while cooking, feel free to flip the steaks halfway through or cover with tin foil until done
• oven roasted (florets): trim off ends, cut into quarters through the core and keep cutting into smaller florets; toss with olive oil, salt and any desired herbs/spices, and spread onto a sheet pan in a single layer; roast at 450 convection until golden brown (5-10 minutes); finish with a squeeze of fresh lemon 

*Market vegetables should always be washed before eating.

 blood oranges- rojas family farms

• enjoy as a snack in wedges or slices
• peel and break into segments for salads and grain bowls

hayward kiwis - brokaw ranch

• 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

murcott mandarins - k&j orchard

• enjoy segments as a snack
• 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

herbs de provence*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

herbs de provence*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

pork loin - olivier’s butchery

thyme, olive oil, garlic

• pan sear: season with salt (marinade contains light salt), heat a sauté pan over high heat with a thin layer of oil, carefully add pork and turn heat to medium-high, sear each side for 4-6 minutes (or to desired doneness), and let rest for 5 minutes before serving
• grill: season with salt, cook for 4-6 minutes per side (or to desired doneness), and let rest for 5 minutes before serving
• oven roast: season with salt, place on a sheet pan drizzled with a thin layer of oil, and roast at 400 convection for 15-20 minutes (or to desired doneness) and let rest for 5 minutes before serving
• our tip: we recommend pork loin be served medium (with a touch of light pink in the center), but enjoy it well done if you prefer! 

petrale sole - monterey fish co.

• oven roast: season sole with salt and desired spices, place on a sheet pan drizzled with a thin layer of oil, drizzle additional olive oil over top of the fish, and bake at 425 convection to desired doneness (depends on thickness of piece and personal preference), about 3-6 minutes 
• our tip: petrale sole is delicate and mild (and cooks fast); we love it fresh out the oven with a squeeze of lemon juice and fresh herbs! 

*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. 

champagne vinaigrette

coriander vinaigrette

spicy apricot vinaigrette

vinaigrettes:

• dress greens for salads
• toss into a grain bowl
• drizzle over roasted/grilled market vegetables

*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! 

chimichurri

• snack: enjoy as a dip for raw market vegetables, or with warm crusty bread
• sauce: salads, grain bowls, over cooked proteins, over roasted/grilled vegetables 

white bean puree

• snack: enjoy as a dip for raw market vegetables or crackers!
• sauce: salads, grain bowls, over proteins, over roasted/grilled vegetables.
• bread: spread on a slice of bread or dip with crackers 

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

for finishing all of your creations like a pro!

marissa's crunchy mix*

*may contain nuts, sesame & wheat 

lemon wedges

mixed microgreens

1. market mix with champagne vinaigrette + roasted cauliflower + roasted fennel + mandarin segments + marissa's crunch mix

2. roasted chicken + butter lettuces with coriander vinaigrette + sliced kiwi + blood orange segments + marissa's crunch mix

3. oven roasted chicken + 1/2 jade rice 1/2 arugula with spicy apricot vinaigrette + white bean puree (spread on the bottom of the plate) + roasted broccoli + roasted fennel + mandarin segments

4. oven roasted petrale sole + quinoa + roasted cauliflower + blood orange segments + a squeeze of lemon + a big spoonful of chimichurri + micros

 5.  grilled pork loin + braised beans + white bean puree (spread on the bottom of the plate) + grilled fennel + grilled broccoli + a squeeze of lemon + a big spoonful of chimichurri + micros