We provide the unique services of a personal chef, without the commitment!

  • home
  • 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
  • about us
  • More
    • home
    • 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
    • about us
  • Sign In

  • My Account
  • Signed in as:

  • filler@godaddy.com


  • My Account
  • Sign out

Signed in as:

filler@godaddy.com

  • home
  • 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
  • about us

Account

  • My Account
  • Sign out

  • Sign In
  • My Account

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 Sunday, JUly 20th

Grains

quinoa

almond + herb


black rice

ginger, sesame, honey


bulgur wheat

olives, red onion, cucumber



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


romaine


cabbage mix

Market Vegetables*

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


 

 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 

 

 

jimmy nardello peppers - zuckerman farm

  • snack: enjoy peppers raw, dipped in either sauce
  • raw: slice peppers into rings for salads and grain bowls
  • sauté: slice peppers into rings, heat a thin layer of oil in a sauté pan over medium-high heat, and sauté for 2-3 minutes. Or saute as whole peppers

 

 

sungold tomatoes - zuckerman farm

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

 



*Market vegetables should always be washed before eating.

Market Fruits*

 

yellow nectarines- k&j orchards

  • 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


candew melon - zuckerman ranch

  • enjoy cut into wedges as a snack
  • dice or slice for salads and/or grain bowls

 

white peaches- 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

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

 

 

 

hanger steak - olivier's butchery

thyme, olive oil *contains light salt

  • pan sear: heat a sauté pan over high heat with a thin layer of oil,. carefully add steak and turn heat to medium-high. sear each side for 2-3 minutes (or to desired doneness). let rest for 5 minutes before serving.
  • grill: grill on high for 2-3 minutes per side (or to desired doneness). let rest for 5 minutes before serving. 

 

 

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. 

Vinaigrettes*

 

champagne vinaigrette


tamarind 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*

 

 

romesco

  • dip: for raw market vegetables, crackers or bread
  • sauce: dollop on salads, grain bowls, over cooked proteins, over roasted/grilled vegetables. 


green tehina

  • snack: enjoy as a dip for raw market vegetables or crackers!
  • sauce: salads, grain bowls, over cooked proteins, over roasted/grilled vegetables. 



*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. cabbage mix with tamarind vinaigrette + sungold tomatoes + sliced broccolini (raw) + sliced  nectarines + marissa's crunch mix


2. roasted chicken + forbidden rice + roasted broccolini + sliced peaches + a big spoonful of green tehina + micros


3. roasted chicken + quinoa + roasted jimmy nardellos + roasted broccolini + a squeeze of lemon + a big spoonful of romesco + micros


4. oven roasted halibut + 1/2 bulgur wheat 1/2 market mix with champagne vinaigrette + sliced jimmy nardellos (raw) + sliced melon + micros + a squeeze of lemon


 5. grilled hanger steak + romaine with spicy apricot vinaigrette + sungold tomatoes + grilled jimmy nardellos + a big spoonful of green tehina + marissa's crunch mix 

DELIVEREd Sunday, JUly 15th

Grains

jasmine rice

coconut


couscous

moroccan spiced


braised beans

bell pepper + cucumber


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


chicories

Market Vegetables*

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


 

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! 

 

 

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 

 

 

cherry tomatoes - oya organics

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

 



*Market vegetables should always be washed before eating.

Market Fruits*

 

yellow peaches- k&j orchards

  • 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


ocelot melon - zuckerman ranch

  • enjoy cut into wedges as a snack
  • dice or slice for salads and/or grain bowls

 

honey fire 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

 

 

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 

 

 

 

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. 

Vinaigrettes*

urfa vinaigrette


mustard herb vinaigrette


red wine 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*

 

charmoula

  • snack: enjoy as a dip for vegetables, crackers, or bread
  • sauce: salads, grain bowls, over proteins, over roasted/grilled vegetables 


 

classic hummus

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



*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. chicories with red wine vinaigrette + sliced nectarines + sliced melon + marissa's crunch mix

 

2. roasted chicken + market mix with mustard vinaigrette + hummus (spread on the bottom of the plate) + halved cherry tomatoes + sugar snap peas + marissa's crunch mix


3. roasted chicken + braised beans + halved cherry tomatoes + a squeeze of lemon + a big spoonful of charmoula + micros


4. sauteed shrimp + jasmine rice + sauteed carrots + sauteed snap peas + sauteed cherry tomatoes + a squeeze of lemon + a big spoonful of charmoula


5.  grilled lamb chops + 1/2 couscous 1/2 arugula with urfa vinaigrette + grilled carrot + grilled peach + a big spoonful of charmoula + micros


Copyright © 2022 Sweet and Sowers - All Rights Reserved.

  • Contact

Powered by