WEEKLY MEAL PREP GUIDE

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bulgur wheat

curry spice, english peas, cashew, yogurt

jalapeno-sesame salsa

butter lettuces

with coriander vinaigrette

 braised beans

artichoke, almond, feta, red onion, olices

whipped feta dip

little gem lettuces

with red wine vinaigrette

 quinoa

evoo

chicory mix 

with sherry 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! 

cornito giallo  peppers- lonely mountain farm

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

sungold tomatoes - lonely mountain farm

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

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.

 charentais melon - lonely mountain farm

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

dapple dandy pluot- 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 - golden gate meat co.

green goddess marinade*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 - golden gate meat co.

green goddess marinade*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

beef filet (tenderloin) - 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 serving
• 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 serving 

wild king salmon  - monterey fish co.

• oven roast: season salmon 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 salmon with salt and desired spices, heat sauté 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 cook on other side for an additional 1-2 minutes, or to desired doneness
• finish with a squeeze of lemon

*the pin bones have been removed from 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. 

 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! 

romano beans - mcginnis ranch

• snack: enjoy bean raw, dipped in either sauce
• raw: dice or slice for salads and grain bowls
• oven roast: toss beans (whole or cut into smaller pieces) in olive oil, salt, and other desired seasoning, place in a thin layer on a baking sheet, and bake at 450 convection for 3-6 minutes until lightly blistered/charred
• finish with a squeeze lemon!

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

mixed cherry tomatoes - lonely mountain farm

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

*Market vegetables should always be washed before eating.

yellow nectarines- 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

fairtime 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

flavor grenade pluot- 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 - golden gate meat co.

lemon chili marinade*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 - golden gate meat co.

lemon chili marinade*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.