WEEKLY MEAL PREP GUIDE

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 farro

lemon + herb

orzo

pistachio, basil, parm

braised chickpeas

giardiniera

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

butter lettuces

little gems

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

 delicata squash - oya organics

• prep: Trim the stem end of the squash, then slice the squash into ½ “ rings, discarding the end pieces. Using a spoon, scoop out the inside ‘guts’ of the squash, and discard
• oven roast: spread the squash on a sheet pan, drizzle with olive oil, salt and pepper. Bake at 400 convection for 5-10 minutes, or until tender
• grill: toss the squash with olive oil, salt and pepper, and carefully arrange on a hot grill. Grill each side for 3-4 minutes, or until tender
• Enjoy on its own, or add to salads and grain bowls

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 

lunchbox peppers- lucero farm

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

*Market vegetables should always be washed before eating.

pineapple guavas - lonely mountain farm

• snack: peel the dark green skin with a peeler, and enjoy whole, or slice, as a snack. You can also scoop out the inside with a spoon, and enjoy that way
• dice/slice: peel and slice for salads and grain bowls

fuyu persimmons - k&j orchards

• enjoy whole as a snack
• dice/slice for salads and grain bowls 

pomegranate - tory farms

• prep: there are two methods we suggest to clean a pomegranate-cut the pomegranate in half horizontally. Hold the pomegranate half (cut side facing your palm) over a large bowl filled with water (we would suggest doing this in the sink). Use a wooden spoon or rubber spatula to whack the back of the pomegranate until the seeds fall out and into the water. Continue to hit until all or most of the seeds come out. The pithy white parts will float to the top of the water, and you can scoop those out. Drain the pomegranate seeds and dry on a paper towel.
• prep: another method is to lightly score around the stem of the pomegranate, and remove the red skin. This should expose the white membranes within the pomegranate. Then, take a knife and more deeply score the pomegranate while following the direction of the white membrane lines you see. After scoring through the red skin, you should be able to pull apart the wedges with your hands. You can snack on those wedges themselves (like an orange wedge), or you can use your fingers to loosen the seeds out of the pith
• enjoy the seeds on their own, or 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

flat iron - olivier’s butchery
thyme, olive oil*

• pan sear: season steak with salt. 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 slicing and serving.
• grill: season with salt. grill on high for 2-3 minutes per side (or to desired doneness). let rest for 5 minutes before slicing and serving. 

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. 

 apple cider vinaigrette

buttermilk vinaigrette

black garlic 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! 

bagna cauda

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

jalapeno sesame salsa

• 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. market mix with apple cider vinaigrette + sliced pineapple guavas + sliced fuyu persimmon + marissa's crunch mix

2. roasted chicken + little gems with buttermilk vinaigrette + sliced lunchbox peppers + sliced (raw) carrot + a spoonful of jalapeno sesame salsa + marissa's crunch mix

3. roasted chicken + orzo + a squeeze of lemon + micros

4. oven roasted branzino + farro + roasted delicata squash + pomegranate seeds + a squeeze of lemon + a big spoonful of bagna cauda + micros

 5.  grilled flat iron + 1/2 chickpeas 1/2 butter lettuces with black garlic vinaigrette + bagna cauda (spread on the bottom of the plate) + sliced lunchbox peppers + a spoonful of jalapeno sesame salsa + micros