WEEKLY MEAL PREP GUIDE

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Couscous
moroccan spice, sweet potato, pickled golden raisins

Whipped Feta Dip

Chicory Salad Mix

with Spicy Apricot Vinaigrette

 BulgurWheat

arugula, goat gouda, black pepper, lemon

Garlic Hummus

Market Salad Mix

with Champagne Vinaigrette

Furikake Jasmine Rice

Cabbage Salad Mix

Classic Hummus

with Rice Wine 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! 

 carrots - mcginnis ranch

• 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

blue lake 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!

heirloom tomatoes - lonely mountain

• 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

persian cucumber -gg family 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

*Market vegetables should always be washed before eating.

cape gooseberries - tierra farm

• snack: enjoy as a snack (peel back husk and eat whole)
• raw: add to salads and grain bowls (peel back husk and cut into halves or slice into thin rounds)

betty ann plum- 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.

*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 - golden gate meat co.

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 - golden gate meat co.

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

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.