Meal Kits

Grilled Lemon Pepper Chicken with Charred Cherry Tomato Basil Sauce and Sweet Potato, Asparagus, Green Bean Hash

Grilled organic chicken with a lemon pepper rub and zesty tomato sauce, served with roasted sweet potatoes and green veggies.

Let’s get started! Your meal kit has Charred Cherry Tomato Basil Sauce, Organic Lemon Pepper Chicken Breasts, Green Beans, Sweet Potatoes and Asparagus:


Heat your oven to 375 degrees. Peel and cut the sweet potato into 1/2 inch cubes. Place on a baking sheet and season generously with olive oil, salt and ground pepper. Put into the oven and cook for 10 minutes. Cut the green beans and asparagus into 1″ pieces.

After 10 minutes, add the green beans to the pan, and turn the sweet potatoes and green beans using a spatula. Cook for an additional 5 minutes.

While the vegetables cook, heat a grill, grill pan or broiler to medium high heat. Season the chicken breasts with salt on both sides, then place on the grill or broiler for 5 minutes.After 5 minutes, turn the chicken over, cooking on opposite side, and add the asparagus to the baking sheet, tossing the sweet potatoes, green beans and asparagus together. Season with additional salt and pepper if desired, and cook for another 5 minutes.

Heat the tomato sauce in a small skillet or a microwave safe container until warmed through. Remove the vegetables from the oven and place on a plate, top with the grilled chicken and the tomato sauce.


Maple Glazed Steelhead Salmon with Sauteed Brussels Sprouts, Fuji Apples, Balsamic and Almonds

Fall into the season with wild caught Steelhead salmon glazed with organic maple syrup, shallots, thyme, and stone ground mustard. Serve with earthy Brussels sprouts and sweet Fuji apples that bring together all of the best of fall.

Let’s get started! Your meal kit has Maple Glaze with sauteed shallots, thyme and stone ground mustard, fresh Steelhead salmon, chopped roasted almonds, Balsamic vinegar, chicken stock, Brussels sprouts and Fuji apple.


Heat your oven to 350 degrees. Season the salmon with salt and ground pepper, and top with the maple glaze. Hold aside.

Cut the Brussels sprouts in half and the Fuji apple into 1″ cubes. Heat a sautee pan over medium high heat, add a drizzle of olive oil (about 1 tablespoon) and put the Brussels sprouts in the pan, seasoning with salt and pepper. Let cook, undisturbed, for about 3 minutes, then turn to cook the other side for another 3 minutes.

Put the salmon in the heated oven and cook for 10 minutes, then remove from the oven. Add the cut apples to the pan, and cook for another 3 minutes, until browned and the juices start to release. Add the chicken stock and reduce for about 2 minutes, then add the Balsamic and reduce for another minute. Divide between two plates, top with roasted almonds, plate salmon along side and serve!


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