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      • photo gallery
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  • weekly meal prep
    • how meal prep works
    • weekly menu instructions
    • Upcoming Menu
  • dinner parties
    • dinner parties
    • request a quote
    • sample dinner party menus
  • more
    • contact us
    • photo gallery
    • client testimonials
    • Lil' Chickies
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WEEKLY MEAL PREP GUIDE

Check OUt these videos for Meal Prep Inspiration

Grilled Dish

Let's save dishes and grill everything!


Steak Salad

Let's make a steak salad with leftover steak!

Chicken Salad

Let's make a chicken salad with leftover chicken!

Check OUt these videos for Meal Prep Inspiration

Quick Snack

Let's use something from the market bag for a quick snack!


Fish Dish

It's that easy!

Chicken Grain Bowl

The options are endless!


DELIVEREd Monday, JUNE 23rd

Grains

jade rice

herb


quinoa

moroccan seasoning


braised beans

lemon + 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).

Greens

market mix


arugula


butter lettuces

Market Vegetables*

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


 

shishito peppers - lonely mountain 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

 

 

carrots - star route farms

  • snack: enjoy carrots raw, dipped in either sauce
  • raw: dice and add to salads and grain bowls
  • oven roast: toss carrots (whole or cut into smaller pieces) in olive oil, salt, and other desired seasoning, and place in a thin layer on a baking sheet. bake at 425 convection for 10-12 minutes until lightly caramelized/charred
  • grill (our favorite method): toss carrots in olive oil, salt, and any other desired seasoning, and place on a hot grill (moving around as they char) for about 5-8 minutes 

 

yellow 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

 



*Market vegetables should always be washed before eating.

Market Fruits*

 

blueberries - triple delight

  • enjoy as a snack
  • add to salads and grain bowls


saturn 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

 

rosebright 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

  


*Market fruit should always be washed before eating.

Proteins

*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. 

Vinaigrettes*

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! 


Sauces*

 

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.

 

Garnishes

for finishing all of your creations like a pro!

 

marissa's crunchy mix*

*may contain nuts, sesame & wheat 


lemon wedges


mixed microgreens

Nick & Marissa's Picks

1. butter lettuces with champagne vinaigrette + grilled peach + grilled nectarine + sauteed shishitos + marissa's crunch mix

 

2. roasted chicken + 1/2 jade rice 1/2 arugula with coriander vinaigrette + sliced peach + sauteed shishitos + a drizzle of chimichurri + micros


3. roasted chicken + market mix with spicy apricot vinaigrette + grilled carrots + grilled nectarines + grilled corn + marissa's crunch mix


4. oven roasted petrale sole + braised beans + white bean puree (spread on the bottom of the plate) + roasted corn + roasted shishitos + a squeeze of lemon + a big spoonful of chimichurri + micros


5.  grilled pork loin + quinoa + white bean puree (spread on the bottom of the plate) + grilled nectarines + grilled corn + a big spoonful of chimichurri + micros

DELIVEREd Monday, JUNE 16th

Grains

french couscous

lemon + herb


farro

olive + artichoke


rice noodles

cucumber, bell pepper, scallions


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).

Greens

market mix


chicory mix


little gems

Market Vegetables*

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


 

persian cucumber -the peach farm

  • snack: enjoy raw, dipped in either sauce
  • raw: dice or slice and add to salads and grain bowls
  • grill: cut the cucumber in half, lengthwise, pat dry and rub with olive oil and salt. Place the cut side down on a hot grill, just for a minute or two to get some char. Once cooled, cut into bite sized pieces and add to salads or grain bowls

 

  

heirloom tomatoes - gavel farm

  • dice or slice for salads and grain bowls
  • cut and serve as a seasonal side dish, with a drizzle of olive oil, salt and desired seasoning/herbs

 

yellow 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

 



*Market vegetables should always be washed before eating.

Market Fruits*

 

blueberries - triple delight

  • enjoy as a snack
  • add to salads and grain bowls


 

  bing cherries - k&j orchards

  • enjoy as a snack
  • slice: cut each cherry into thirds, around the pit, and add to salads and grain bowls

 

apricots- 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

  


*Market fruit should always be washed before eating.

Proteins

*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

 

 

lamb chops - olivier's butchery

thyme, olive oil, garlic*contains 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 lamb (start first by placing the narrow strip that still has a layer of fat attached down in the pan to render for about a minute), then turn heat down to medium-high, sear for 2-4 minutes per side (to desired doneness), and let rest for 5 minutes before serving
  • grill: season with salt, grill on high for 2-3 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. 

Vinaigrettes*

red wine vinaigrette


kimchi vinaigrette


mustard-herb 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! 


Sauces*

 

mustard salsa verde

  • 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 


roasted pepper hummus

  • 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.

 

Garnishes

for finishing all of your creations like a pro!

 

marissa's crunchy mix*

*may contain nuts, sesame & wheat 


lemon wedges


mixed microgreens

Nick & Marissa's Picks

1. market mix with red wine vinaigrette + sliced apricots + sliced cucumber + marissa's crunch mix

 

2. roasted chicken + 1/2 rice noodles 1/2 little gems with kimchi vinaigrette + a squeeze of lemon + marissa's crunch mix + micros


3. roasted chicken + roasted pepper hummus (spread on the bottom of the plate) + chicories with mustard-herb vinaigrette + sliced tomatoes + sliced cucumber + roasted corn


4. oven roasted salmon + french couscous + roasted corn + sliced cucumber + a squeeze of lemon + a big spoonful of salsa verde + micros


5.  grilled lamb chops + roasted pepper hummus (spread on bottom of plate) + farro + sliced tomatoes + a big spoonful of salsa verde + micros


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