WEEKLY MEAL PREP GUIDE

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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).

market mix

arugula

chicories

*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.

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.

*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. 

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! 

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.

for finishing all of your creations like a pro!

marissa's crunchy mix*

*may contain nuts, sesame & wheat 

lemon wedges

mixed microgreens

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