WEEKLY MEAL PREP GUIDE

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quinoa

lemon+herbs

orzo

sundried tomatoes + oregano

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

chicories

red gems

All greens are triple-washed, cut, and ready to use for salads. 

hass avocados - brokaw ranch co.

• dice or slice for salads and grain bowls

carrots - star route farms

• snack: enjoy carrots raw, dipped in hummus or charnoula 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

broccoli greens -dirty girl farm

• treat the broccoli greens like you would kale
• saute: cut the leaves into strips (as thin or thick as you like). get a saute pan hot with a thin layer of oil, and add the leaves to the pan, along with a pinch of salt. stir the leaves occasionally for several minutes. taste test for desired doneness, and feel free to add 1/2 cup of water to the pan to help tenderize the leaves
• raw: you can slice the leaves thin, and dress with a thick dressing (like caesar), like you would a kale salad

*Market vegetables should always be washed before eating.

golden nugget mandarins - roja family farm

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

medjool dates- flying disc ranch

• snack: enjoy as a snack, watch out for the pit!
• slice in halves or quarters, and add to salads and grain bowls

niitaka pears - k&j orchards

• enjoy whole as a snack
• dice/slice 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(marinade contains a touch of 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

hanger steak - olivier’s butchery

thyme marinade (contains a touch of  salt)

• pan sear: season with salt (marinade contains no 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 2-4 minutes (or to desired doneness). let rest for 5 minutes before serving.
• grill: season with salt. grill on high for 2-3 minutes per side (or to desired doneness). let rest for 5 minutes before serving.

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!

organic tofu - hodo foods

za'atar + sumac, no salt added

• grill (our favorite method): drizzle each side of tofu with a touch of oil and grill at medium-high for 2-3 minutes per side, until both side have nice grill marks, then cut to desired size
• pan sear: get a saute pan hot with a thin layer of oil until the oil is just starting to smoke, carefully add tofu to pan and saute for 2-3 minutes per side, or until a golden brown crust appears on both sides, then cut to desired size

avocado-herb vinaigrette

mustard vinaigrette

white 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.

muhummara

• snack: enjoy as a dip
• sauce: salads, grain bowls, over proteins, over roasted/grilled vegetables.

tzatziki

• 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

*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*

*contains nuts, sesame & wheat

lemon wedges

mixed microgreens

1.  chicories with white wine vinaigrette + muhummara (spread on bottom of plate) +  sliced pear + dates(halved) +mandarin segments + marissa's crunch mix

2. oven roasted chicken + market mix with avocado-herb vinaigrette + sliced avocado + sliced carrots (raw) + marissa's crunch mix

3.  oven roasted chicken + 1/2  orzo (warm or room temp) + 1/2 little gem with mustard vinaigrette + sauteed broccoli leaves + squeeze of lemon + big drizzle of tzatziki 

4. oven roasted salmon + quinoa + sauteed broccoli leaves + sliced avocado + a big spoonful of tzatziki + marissa's crunch mix + micro greens

5. hanger steak + chickpeas(warm) + muhummara(spread on the bottom of plate) roasted carrots + sliced pear +  micro greens