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      • photo gallery
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  • weekly meal prep
    • how meal prep works
    • weekly menu instructions
    • Upcoming Menu
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    • dinner parties
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    • sample dinner party menus
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    • photo gallery
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    • Lil' Chickies
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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 Monday, JUNE 30th

Grains

brown rice

ginger + scallion


bulgur wheat

pepper ragu


braised lentils

summer squash + kale


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


cabbage mix


romaine

Market Vegetables*

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


 

baby broccoli - mcginnis ranch

  • 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 

 

 

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 

 

 

mixed summer squash - mcginnis ranch

  • snack: cut into bite-sized pieces or medallions, dipped in either sauce as a snack
  • raw: add sliced squash to salads and grain bowls
  • oven roast: toss squash (whole, halved or in bite-sized pieces) in olive oil, salt, and any other desired seasoning, and place in a thin layer on a baking sheet. bake at 425 convection for 4-8 minutes, until lightly charred and beginning to soften
  • grill: toss squash (whole or halved) in olive oil, salt and any other desired seasoning, placing on a hot grill for 2-6 minutes (moving around as they char) 

 



*Market vegetables should always be washed before eating.

Market Fruits*

 

bing cherries - k&j orchard

  • enjoy as a snack
  • slice: cut each cherry into thirds, around the pit, and add to salads and grain bowls 


tropican sunshine melon - zuckerman ranch

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

 

crimson princess peach- 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

 

 

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. 

Vinaigrettes*

white balsamic vinaigrette


avocado vinaigrette


rice 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*

 

 tzatziki sauce

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


 

muhummara (roasted piquillo pepper, pomegranate, & walnut dip)

  • snack: enjoy as a dip for raw market vegetables, bread, 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. market mix with white balsamic vinaigrette + sliced melon + sliced peach + marissa's crunch mix

 

2. roasted chicken + romaine with avocado vinaigrette + roasted broccoli + (raw) sliced summer squash + sliced peach + marissa's crunch mix


3. roasted chicken + bulgur wheat + sliced cherries + a big dollop of muhummara + micros


4. sauteed shrimp + 1/2 lentils 1/2 cabbage mix with rice wine vinaigrette + a squeeze of lemon + sliced peaches + a dollop of muhummara + marissa's crunch mix


5.  grilled korean short ribs + brown rice + grilled summer squash + grilled broccoli + grilled carrots + a squeeze of lemon + a big spoonful of tzatziki + micros

DELIVEREd Monday, JUNE 23rd

Grains

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).

Greens

market mix


arugula


butter lettuces

Market Vegetables*

*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.

Market Fruits*

 

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.

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

 

 

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. 

Vinaigrettes*

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! 


Sauces*

 

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.

 

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. 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


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