Friday, July 12, 2024
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
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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!
Sunday, July 7, 2024
Korean Barbecue Mushrooms w/ spicy cabbage
Make the mushrooms again! See the picture. The cabbage was a bit much, but the mushroom and onion in marinade with brown rice was yummmmy
INGREDIENTS
2 tbsp turbinado sugar
2 tsp low-sodium tamari
1 oz ginger, peeled and grated
2 tbsp toasted sesame oil
8 oz oyster mushrooms, torn into bite-size pieces
1 yellow onion, peeled and thinly sliced
1 1/2 tbsp gochujang
1 lime, juiced
1 head of cabbage, trimmed and quartered
1 tsp tuxedo sesame seeds
8.8 oz precooked brown rice
0.25 oz cilantro, leaves and tender stems chopped
1 tbsp 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.
~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: sesame, soy
Tools: Grill, Microwave, Aluminum foil
Cook Time
2 Servings | 45 min
4 Servings | 55 min
Nutrition (per serving)
CALORIES580
FAT17g
CARBOHYDRATES100g
PROTEIN15g
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INSTRUCTIONS
1 Make the BBQ sauce
Light grill burners on high. Cover and heat grill until hot, about 5 to 10 minutes. Clean and oil cooking grate. Combine sugar, tamari, ginger, sesame oil, ¼ tsp salt, and a pinch of pepper in large bowl and whisk to dissolve sugar. Add mushrooms and onion and toss to coat. Transfer to center of 12 by 15-inch sheet of foil. Bring short sides of foil together and crimp to seal tightly. Crimp remaining open ends of packet. (4-serving meal: use ½ tsp salt)
2 Prep the veggies
Whisk together gochujang, lime juice, ½ tsp salt, and 1 tbsp vegetable oil in small bowl. Brush onto cut sides of cabbage. Place packet of mushrooms and cabbage on grill, reduce heat to medium, and cover. Cook until mushrooms are tender, 10 to 12 minutes, and cabbage is well-browned and tender, 7 to 10 minutes per side. Off heat, sprinkle sesame seeds on grilled cabbage. (4-serving meal: 1 tsp salt, 2 tbsp vegetable oil) (TIP: You can also roast the cabbage and mushroom packet on a foil-lined baking sheet at 425°F for 30 to 35 minutes.)
3 Cook the rice and serve
Make small tear at top of brown rice bag and microwave bag for 1 minute. Divide rice between plates and top with Korean BBQ mushrooms and spicy gochujang-grilled cabbage. Sprinkle with cilantro. 잘 먹겠습니다! (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.)
Lemon Basil Mafaldine with asparagus and corn
Didn't like it that much, but it's probably because I was unable to smell anything. I took a picture of the recipe in case I want to try it later.
INGREDIENTS
6 oz mafaldine pasta
1 shallot, peeled and thinly sliced
3 garlic cloves, peeled and thinly sliced
1 jalapeño, trimmed, deseeded, and minced (divided)
6 oz asparagus, woody ends trimmed and cut into 1-inch pieces
1 tsp dried oregano
2 ears of corn, husked and kernels cut off the cob
2 tbsp vegan parmesan
2 tbsp vegan butter
0.25 oz basil, leaves chopped (divided)
1 lemon, zested and juiced
4 tsp olive oil*
Salt and 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.
~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: wheat
Tools: Large pot, Large nonstick skillet
Cook Time
2 Servings | 35 min
4 Servings | 45 min
Nutrition (per serving)
CALORIES550
FAT12g
CARBOHYDRATES97g
PROTEIN19g
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INSTRUCTIONS
1 Cook the pasta
Bring large pot of salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes. Reserve 1 cup pasta water and drain pasta. Return cooked pasta to pot, off heat, and toss with 1 tsp olive oil to prevent sticking. (4-serving meal: reserve 2 cups pasta water, use 2 tsp olive oil)
2 Cook the asparagus
Heat 1 tbsp olive oil in large nonstick skillet over medium-low heat. Add shallot and cook until softened and slightly browned, 3 to 4 minutes. Add garlic, just half the jalapeño, asparagus, and oregano and cook, stirring occasionally, until jalapeño is softened, 3 to 6 minutes. Stir in cooked pasta, corn, parmesan, butter, just half the basil, lemon zest, as much lemon juice as you'd like, and reserved pasta water and cook until butter is melted and liquid is reduced, 3 to 5 minutes. Season to taste with salt and pepper. (4-serving meal: use 2 tbsp olive oil) (TIP: Add more jalapeño if you prefer more spice.)
3 Serve
Divide lemon-basil mafaldine with asparagus and corn between bowls and sprinkle with remaining basil. Mangia!
Greek Summer Pilaf-- Bean Marinade
This was a purple carrot recipe--I forgot to record any of hte ones from the last box from Molly.
-Quinoa (I'd replace this with rice pilaf)
-roasted carrots-- I'd just roast the baby carrots instead of grilling it
-BEAN MARINADE: can cannellini beans drained and rinse, dill, 2 scallions, 1 lemon juiced, 1 tbsps olive oil and a pinch of salt and pepper
-then it also had dolmas mixed in with the pilaf
-topped with dried cherries, 1 tsp sumac, and 1/4 cup vegan tzatziki
INGREDIENTS
3/4 cup white quinoa
2 carrots, scrubbed and cut in half lengthwise
13.4 oz cannellini beans, drained and rinsed
0.25 oz dill, fronds chopped
2 scallions, trimmed and thinly sliced
1 lemon, half juiced and half cut into wedges
4 oz stuffed grape leaves (dolmas), roughly chopped
1/3 cup dried tart cherries, roughly chopped
1 tsp ground sumac
1/4 cup vegan tzatziki
5 tsp olive oil*
Salt and 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: N/A
Tools: Grill, Small saucepan with lid
Cook Time
2 Servings | 45 min
4 Servings | 55 min
Nutrition (per serving)
CALORIES810
FAT27g
CARBOHYDRATES117g
PROTEIN23g
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INSTRUCTIONS
1 Prep the grill and cook the quinoa
Light all grill burners on high. Cover and heat grill until hot, about 5 to 10 minutes. Combine quinoa, 1¼ cups water, and a pinch of salt in small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 8 to 10 minutes. (4-serving meal: use 2½ cups water)
2 Grill the carrots
Clean and oil cooking grate. Combine carrots, 2 tsp olive oil, and a pinch of salt and pepper in medium bowl and toss to coat. Arrange carrots, cut side down, on grill and reduce heat to low. Cover and grill until tender and slightly charred, 8 to 12 minutes per side. (4-serving meal: use 4 tsp olive oil) (TIP: You can also roast the carrots at 425°F for 15 to 18 minutes.)
3 Marinate the beans and finish the pilaf
Stir together cannellini beans, dill, scallions, lemon juice, 1 tbsp olive oil, and a pinch of salt and pepper in medium bowl. Gently stir stuffed grape leaves into cooked quinoa and season to taste with salt and pepper. (4-serving meal: use 2 tbsp olive oil)
4 Serve
Divide Greek summer pilaf with dolmas between bowls and top with marinated beans and grilled carrots. Sprinkle with cherries and sumac. Serve with lemon wedges and tzatziki. Καλή όρεξη!
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