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!

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 View Full Nutrition Label Share this Recipe: X Get Recipes Delivered 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 View Full Nutrition Label Share this Recipe: X Get Recipes Delivered 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 View Full Nutrition Label Share this Recipe: X Get Recipes Delivered 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!