WEEKLY MEAL PREP GUIDE

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 Fried Jasmine Rice

carrot, onion, egg, scallion, soy

Jalapeno Sesame Salsa

Butter Lettuces

with Avocado Vinaigrette

 BraisedLentils
sweet corn, summer squash, feta

Mustard Salsa Verde

Arugula

with Mustard Herb Vinaigrette

 Orzo
garlic, lemon, olive oil

Market Salad Mix

with Buttermilk Herb 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!  

*You can also use your vinaigrettes as a sauce and/or marinade for the grains or meats!

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! 

bicolor sweet corn - g+s farm

• prep: remove the husk from the cobs
• kernels: hold the cob vertically in a large bowl, carefully with a knife, make long cuts down the cob to remove the kernels. the bowl is there to catch all the kernels. be careful not to cut into the cob too much
• sauté: for kernels, heat a thin layer of oil in a sauté pan over medium-high heat, and sauté for 1-2 minutes. be careful if the oil gets too hot, the corn may 'pop'!
• grill: for whole cobs, lightly brush the corn with an oil of your choosing, and sprinkle with salt. grill over high-medium high heat, rotating until golden and slightly charred
• after grilling, you can cut the kernels off the cob just like above, to use in salads and grain bowls

yellow wax beans - mcginnis ranch

• snack: enjoy bean raw, dipped in either sauce
• raw: dice or slice for salads and grain bowls
• oven roast: toss beans (whole or cut into smaller pieces) in olive oil, salt, and other desired seasoning, place in a thin layer on a baking sheet, and bake at 450 convection for 3-6 minutes until lightly blistered/charred
• finish with a squeeze lemon!

summer squash - mcginnis ranch

• snack: cut into bite-sized pieces or medallions, dipped in either sauce as a snack
• raw: add sliced squash to salads and grain bowls
• oven roast: toss squash (whole, halved or in bite-sized pieces) in olive oil, salt, and any other desired seasoning, and place in a thin layer on a baking sheet. bake at 425 convection for 4-8 minutes, until lightly charred and beginning to soften
• grill: toss squash (whole or halved) in olive oil, salt and any other desired seasoning, placing on a hot grill for 2-6 minutes (moving around as they char)

shishito peppers - star route farm

• to oven roast, toss peppers (whole) in olive oil, salt, and other desired seasoning, place in a thin layer on a baking sheet, and bake at 450 convection for 8-12 minutes until lightly blistered/charred
• to sauté, get a pan very hot with a thin layer of oil, add shishitos and cook for 3-4 minutes per side until lightly blistered/charred
• finish with a squeeze of lemon

*Market vegetables should always be washed before eating.

yellow nectarines- tory farm

• enjoy whole as a snack
• cut in half or quarters for salads or grain bowls
• cut in half and grill briefly, then slice and add to salads or grain bowls

white peaches- k&j orchard

• enjoy whole as a snack
• cut in half or quarters for salads or grain bowls
• cut in half and grill briefly, then slice and add to salads or 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

korean style beef short ribs - olivier's butchery

thyme, olive oil, garlic*contains salt

• oven roast: season with salt, place on a sheet pan with a thin layer of oil, and bake at 450 convection for about 5-7 minutes
• grill: season with salt, cook for about 2 minutes per side (these cook very quickly!), and let rest for 5 minutes before serving

shrimp - monterey fish co.

sweet&sowers spice blend* (marinade contains no salt)

• pan sear: season shrimp with salt (marinade contains no salt). heat sauté pan with a thin layer of oil. carefully add shrimp to the pan and sear on medium-high heat for 1-2 minutes per side.
• our tip: shrimp cook quickly! as soon as they turn pink and start to slightly curl in the pan, they are ready.
• finish with a squeeze of lemon

*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.