WEEKLY MEAL PREP GUIDE

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 Rice Noodles
grilled tofu, mushrooms, scallion

Jalapeno Sesame Salsa

Cabbage Salad Mix

with Kimchi Vinaigrette

Farro
arugula pesto, cashew

Chimichurri Salsa

Market Salad Mix

with Avocado Vinaigrette

French Couscous
just olive oil

Butter Lettuces

with Red 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! 

sugar snap peas - oya organics

• prep: trim the stem end of the snap pea with a small knife, or just snap off with your thumb and index finger, to remove the stringy part of the snap pea
• snack: enjoy raw as is, or dipped in either sauce
• raw: slice, or leave whole, and add to salads or grain bowls
• sauteed:  saute with a thin layer of oil on high heat until tender and softened (but still a bit crisp)-- just a minute or so! 

cherry tomatoes - gavel farm

• enjoy whole as a snack
• add to salads and grain bowls (whole or halved)

 gwen 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

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 

*Market vegetables should always be washed before eating.

 rose diamond 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

blueberries - triple delight farm

• enjoy as a snack
• add to 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

lemon chili*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

lemon chili*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. 

 Bulgur Wheat
za’atar spice, pepper ragu, goat cheese

Romesco Sauce

Chicory Salad Mix

with Urfa Vinaigrette

 Braised Beans
bell pepper, cucumber, red onion, olives

Herbed Hummus

Arugula

with Champagne Vinaigrette

Jade Rice

Market Salad Mix

with White 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 

broccolini - oya 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 

 gwen 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

*Market vegetables should always be washed before eating.

rose diamond 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

cherries - zuckerman ranch

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

blueberries - triple delight farm

• enjoy as a snack
• add to 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

tri tip- 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 slicing

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 slicing  

branzino* - monterey fish co.

• oven roast (recommended): season branzino with salt and desired spices. place on a sheet pan drizzled with a thin layer of oil, skin side down. 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 5-8 minutes. eating the skin is optional (we love it), but you can easily peel it off before serving if you like!
• pan sear (for crispy skin): season branzino with salt and desired spices. pat skin dry with paper towel. heat sauté pan with a thin layer of oil. carefully add branzino to pan, skin side down. sear on medium-high heat for 2-3 minutes per side or to desired doneness (depends on thickness of piece and personal preference). 
• our tip: branzino is delicate and mild; we love it fresh out the oven with a squeeze of lemon juice and fresh herbs!

*the pin bones have been removed froFm 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. 

Forbidden Rice
Ginger, garlic, honey, soy

Green Tehina Sauce

Market Salad Mix
with Harissa Tahini Vinaigrette

Quinoa
roasted cauliflower, preserved meyer lemon, almond

Whipped Feta

Arugula

with White Balsamic Vinaigrette

Braised Beans
lemon, herbs, olive oil

Little Gems

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! 

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 

sugar snap peas - oya organics farm

• prep: trim the stem end of the snap pea with a small knife, or just snap off with your thumb and index finger, to remove the stringy part of the snap pea
• snack: enjoy raw as is, or dipped in either sauce
• raw: slice, or leave whole, and add to salads or grain bowls
• sauteed:  saute with a thin layer of oil on high heat until tender and softened (but still a bit crisp)-- just a minute or so! 

 gwen 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

*Market vegetables should always be washed before eating.

charentais melon - star route farm

• enjoy cut into wedges as a snack
• dice or slice for salads and/or grain bowls
• cut in half and grill briefly, then slice and add to salads or grain bowls

cherries - zuckerman ranch

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

blueberries - triple delight farm

• enjoy as a snack
• add to 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

pork chops - olivier’s butchery

thyme, olive oil, garlic*

• pan sear: season with salt (marinade contains no 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, 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 chops be served medium-well (with a touch of light pink in the center), but enjoy them well done if you prefer! 

halibut  - monterey fish co.

• oven roast: season halibut 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 halibut with salt and desired spices, heat saute 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 saute the other side for an additional 1-2 minutes, or to desired doneness
• 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.