WEEKLY MEAL PREP GUIDE

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braised beans

kale, onion, tomato

brown rice

moroccan seasoning

quinoa

lemon and 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

romaine

arugula

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

brussels sprouts - iacopi farms

• oven roast: peel away and discard outer leaves, then either keep them whole or cut them in half, toss with olive oil, salt and pepper, and roast at 450 for 5-10 minutes until a nice and char and caramelization is achieved
• bonus points/fun way for kids to help: peel off and discard the outer leaves, then continue to peel each petal off layer by layer (good project for the kiddos!), season with salt and pepper, and saute the petals like you would spinach, for 2-3 minutes over high heat in a thin layer of oil 

Japanese sweet potato - gg farm

• oven roast: peel the potatoes, and leave whole, or cut into smaller pieces. Toss with olive oil and salt (feel free to add any other spices in your cabinet). Place on a sheet pan, and roast in a 400 degree oven until fork tender. May take 10-20 minutes.
• grill: peel the potatoes, and leave whole, or cut into smaller pieces. Toss with olive oil and salt (feel free to add any other spices in your cabinet). Grill over medium high heat until charred and tender (about 5 minutes per side.) If the potatoes start to get too charred, but are not cooked yet, remove them from the grill and finish cooking in the oven. 

carrots - dirty girl

• 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 

*Market vegetables should always be washed before eating.

braeburn apples - rainbow orchard

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

hayward kiwis - brokaw ranch

• enjoy as a snack (cut in half and eat with a spoon, cut into quarters and eat like an orange segment, or remove skin and slice/dice into smaller pieces)
• dice/slice for salads and grain bowls

kishu mandarins - brokaw ranch

• enjoy as a snack
• peel and separate into segments for 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

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 tenderloin - olivier’s butchery

black pepper, thyme, olive oil. light salt*

• ***pork tenderloin can be grilled/roasted as a whole piece, or if you prefer, you can cut into 4 medallions to cook individually***
• pan sear: cut into 4 medallions, and season with salt (marinade contains some 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 3-5 minutes (or to desired doneness), and let rest for 5 minutes before serving
• grill: season with salt, if grilling whole tenderloin, cook for 4-6 minutes per side (or to desired doneness), if grilling medallions, cook for 2-5 minute per side, 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, for whole tenderloin, or 10-15 minutes for medallions (or to desired doneness) and let rest for 5 minutes before 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 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. 

sherry vinaigrette

chipotle orange vinaigrette

buttermilk herb 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! 

 pepita hummus

• 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 

salsa verde

• dip: for raw market vegetables, or bread
• 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.

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 sherry vinaigrette + sliced kiwi + kishu mandarin segments + roasted (sliced) sweet potato + marissa's crunch mix

2. roasted chicken + romaine with buttermilk-herb vinaigrette + pepita hummus (spread on the bottom of plate) + sliced (raw) carrots + oven roasted brussels sprouts

3. oven roasted chicken + 1/2 quinoa 1/2 arugula with chipotle-orange vinaigrette + oven roasted brussels sprouts + oven roasted sweet potato (sliced)

4. oven roasted branzino + brown rice + pepita hummus (spread on the bottom of plate) + sliced apple + kishu mandarin segments + a squeeze of lemon + a big spoonful of chimichurri + micros

5. grilled pork tenderloin + braised beans + a big spoonful of chimichurri + a squeeze of lemon + micros

overnight oats -*enjoy cold!

oats, Alexandre yogurt, hemp hearts, chia seeds, cinnamon, coconut sugar

• spoon into a bowl, feel free to stir in some milk or water if you'd like a thinner consistency 
• if you'd like it sweeter, you can add maple syrup or honey 
• top with nuts, sliced strawberries, banana, or any fruit of your choice