Cheeseburger Salad

2 Actual Veggies® Black Burgers 4 oz mixed greens 2 oz dill pickle chips, roughly chopped 2 oz shredded cheddar cheese 1 Roma tomato, diced 1 red onion, peeled, half diced and half reserved for your own use (divided) 1/4 cup burger sauce 1 tbsp tuxedo sesame seeds 1 tbsp vegetable oil* -I did the crumbles in the microwave, which is weird but also eaasy and not terrible -thousand island dressing is amazing -used th pickled onions overall it's mediocre, but its also easy and mostly with ingredients that I'd have on hand and a bit different

Sweet potato wraps.. I did not like this

https://www.thekitchn.com/recipe-roasted-sweet-potato-wraps-with-caramelized-onions-and-pesto-167367

Carrot Ginger Soup -Delicious

https://downshiftology.com/recipes/carrot-ginger-soup-crispy-shallots/#wprm-recipe-container-33184 This was delicious and easy. I would make the ginger smaller next time.

Instant pot teriyaki fried rice

https://www.veganricha.com/instant-pot-teriyaki-fried-rice/ Did not like this

Makeshift Fried Rice

I took the veggies I had in the fridge-- which was just mushrooms, fried in butter. Then added the old rice with some soy sauce and veg oyster sauce, an egg, green onions. Then fried on high heat Then some rice vinegar and sesame oil to top This was good but like... use a recipe next time

Keeper: Super Greens Fried Rice

INGREDIENTS 1/4 cup pumpkin seeds 1 tbsp white sesame seeds 1 lime, zested, half juiced and half cut into wedges (divided) 1 tsp turbinado sugar (divided) 6 oz baby bok choy, trimmed and cut in half lengthwise 2 oz baby kale 4 oz chopped green cabbage 1 garlic cloves, peeled and minced 8.8 oz precooked brown rice 0.25 oz cilantro, leaves and tender stems roughly chopped 6 tbsp peanut sauce 2 tbsp + 2 tsp vegetable oil* Salt* *Not included Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided. For full ingredient list, see Nutrition. Allergens: peanut, sesame, soy Tools: Aluminum foil, Large nonstick skillet with lid Cook Time 2 Servings | 30 min 4 Servings | 40 min INSTRUCTIONS 1 Make the pepita-lime crunch Heat 1 tsp vegetable oil in large nonstick skillet over medium heat. Add pumpkin seeds and sesame seeds and cook, stirring constantly, until beginning to brown, 2 to 3 minutes. Add lime zest, just half the lime juice, just half the sugar, and a pinch of salt and continue stirring until pepita-lime crunch is sticky, about 1 minute. Transfer to plate and set aside to cool. Wipe skillet clean. (4-servings: use 2 tsp vegetable oil) (TIP: Keep remaining sugar for your own use.) 2 Cook the bok choy Heat 1 tsp vegetable oil in same skillet over high heat. Add bok choy, cut side down, and cook until lightly browned, 1 to 2 minutes. Flip, add ¼ cup water and a pinch of salt, and cover. Cook until bok choy is crisp-tender, 2 to 3 minutes. Transfer to plate and cover with foil to keep warm. (4-servings: use 2 tsp vegetable oil, ½ cup water) (TIP: Crisp-tender means vegetables will still have some crunch.) 3 Make the fried rice Add 2 tbsp vegetable oil, kale, cabbage, and a pinch of salt to same skillet and cook over medium heat until wilted, 3 to 5 minutes. Stir in garlic and rice, flatten on bottom of skillet, and increase heat to medium-high. Cook, undisturbed, until rice begins to crisp and pop, 4 to 6 minutes. Remove from heat and stir in cilantro, remaining lime juice, and a pinch of salt. (4-servings: use ¼ cup vegetable oil) 4 Serve Divide super greens fried rice between bowls. Top with bok choy, drizzle with peanut sauce, and sprinkle with pepita-lime crunch. กินให้อร่อย!

Plum Power Bowel

So I didn't actually follow this, but plums are DELICIOUS INGREDIENTS 3 carrots, peeled, cut in half and quartered lengthwise 4 radishes, trimmed and quartered 8.8 oz precooked brown rice 1 plum, thinly sliced 4 oz sugar snap peas, thinly sliced 4 oz mixed greens 2 tbsp balsamic vinegar 1/4 cup sliced almonds 3 tbsp olive oil* Salt & pepper* *Not included Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided. For full ingredient list, see Nutrition. Allergens: tree nuts (almond) Tools: Microwave, Foil-lined baking sheet Cook Time 2 Servings | 25 min 4 Servings | 35 min Nutrition (per serving) CALORIES390 FAT8g CARBOHYDRATES70g PROTEIN10g View Full Nutrition Label Share this Recipe: X Get Recipes Delivered INSTRUCTIONS 1 Roast the veggies Move oven rack to middle position and set oven to broil on high. Combine carrots, radishes, 2 tbsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet and toss to coat. Arrange radishes cut side down. Broil until veggies are crisp-tender and beginning to brown, 10 to 14 minutes. (4-serving meal: use ¼ cup olive oil) (TIP: All broilers are different; keep an eye on the vegetables to ensure they don’t burn.) 2 Heat the rice Make small tear at top of brown rice bag and microwave bag for 1 minute. (TIP: If you don’t have a microwave, combine precooked brown rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.) 3 Make the salad and serve Combine plum, sugar snap peas, mixed greens, vinegar, 1 tbsp olive oil, and a pinch of salt and pepper in medium bowl and toss to coat. Divide rice between serving bowls and top with roasted summer veggies. Top power bowl with plum salad and sprinkle with almonds. Enjoy!