weekly menu instructions

First

silky heirloom tomato gazpacho

cherry tomatoes, cucumber, bell pepper, acme croutons

stir the gazpacho well with a whisk or carefully shake the container
serve cold, ladled into bowls
garnish with croutons, cucumber, sungold tomatoes, and if you like, a drizzle of extra virgin olive oil and crack of black pepper

Main

new york strip steak with chimichurri

let the chimichurri come to room temperature while preparing the steak and vegetables (about 20 minutes)
season the steak with salt, and pepper if you like
grill or pan sear the steak
to pan sear, get a sauté pan hot with a thin layer of oil and carefully add the steak to the pan
cook for 2-4 minutes on each side, depending on desired doneness
let the steak rest for 5-10 minutes before slicing

chickpea & roasted vegetable salad

brentwood corn, iacopi farm english peas, bell peppers, mcginnis ranch pole beans & summer squash, red onion

place the vegetables and chickpeas on a sheet pan and roast in a 400 degree oven, just until hot
slice steak and serve over the chickpea & vegetable salad
spoon the chimichurri over steak and vegetables

Feel free to reach out with any questions, and enjoy!

DROP-OFF MEAL INSTRUCTIONS