WEEKLY MEAL PREP GUIDE

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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).

market mix

arugula

butter lettuces

*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.

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.

*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. 

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! 

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.

for finishing all of your creations like a pro!

marissa's crunchy mix*

*may contain nuts, sesame & wheat 

lemon wedges

mixed microgreens

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