Preparation Instructions & Ingredient Information

MISO CURED PORK CHOPS with red grits pancakes

  • Pork chops are fully cooked and can be eaten cold or warm. To warm the chops, bake at 350 degrees for about 15 minutes, or simmer in the vacuum bag they are packe in for 10 minutes.
  • Pancakes are best warmed in a 350 degree oven for about 5 minutes.
  • To serve, top pork chops with turmeric butter. Transfer to a serving platter with the mixed herbs and pancakes. Drizzle hot honey over everything and squeeze the lemon wedges over the platter.

Miso Cured Pork Chops: pork, miso, tamari, sugar, smoked hot sauce (chilies, vinegar, salt), garlic, ginger, pancakes (bloody butcher grits, flour, egg, buttermilk, salt, sugar, canola oil, baking powder, baking soda), parsley, dill, mint, turmeric butter (green garlic, turmeric, curry powder, mustard seed, butter, sugar, salt, cumin seed), lemon wedge

COUNTRY FRIED CAULIFLOWER with red grits pancakes

  • To warm the cauliflower, bake at 350 degrees for about 15 minutesPancakes are best warmed in a 350 degree oven for about 5 minutes.
  • To serve, top cauliflower with turmeric butter. Transfer to a serving platter with the mixed herbs and pancakes. Drizzle hot honey over everything and squeeze the lemon wedges over the platter.

Country Fried Cauliflower: cauliflower, egg, flour, spices, pancakes (bloody butcher grits, flour, egg, buttermilk, salt, sugar, canola oil, baking powder, baking soda), parsley, dill, mint, turmeric butter (green garlic, turmeric, curry powder, mustard seed, butter, sugar, salt, cumin seed), lemon wedge

SLOW ROASTED BERBERE CURED SALMON with citrus, chili oil & pistachios

  • This dish is intended to be eaten cold. If you’d prefer to wam the salmon, warm it in the sous vide bag in a pot of steadily simmering water for about 5 minutes.
  • To plate, flake salmon into bite sized pieces and transfer to your serving platter. Top with citrus and castelvetrano olive salad. Spoon chili oil over the plate and sprinkle with toasted pistachios. Scatter picked dill over the platter and serve.

Slow Roasted Salmon: salmon, berbere spice, salt, sugar, mixed citrus, charmoula (parsley, cilantro, lemon zest, lime zest, spices, garlic, olive oil), castelvetrano olives, pistachios, dill, meyer lemon, aleppo pepper, garlic, paprika

GREEN GODDESS FRIED CHICKEN PLATE

  • Bake chicken in a 375 degree oven for about 15 minutes (or until fully warmed through).
  • Drain water off of radishes and fennel, scatter around the salad platter. Slice chicken and top salad with it. Drizzle green goddess dressing over the platter (or serve on the side).

Green Goddess Fried Chicken Plate: spinach, napa cabbage, chicken, flour, egg, panko, salt, pepper, garlic, green goddess (egg, canola mayo, garlic, preserved lemon, herbs, lemon, champagne vinegar), pea shoots, dill, mint, parsley, fennel, radishes

GREEN GODDESS GRILLED CHICKEN PLATE

  • Bake chicken in a 375 degree oven for about 15 minutes (or until fully warmed through).
  • Drain water off of radishes and fennel, scatter around the salad platter. Slice chicken and top salad with it. Drizzle green goddess dressing over the platter (or serve on the side)

Green Goddess Grilled Chicken Plate: spinach, napa cabbage, chicken, worcestershire, olive oil, tamari, salt, pepper, garlic, green goddess (egg, canola mayo, garlic, preserved lemon, herbs, lemon, champagne vinegar), pea shoots, dill, mint, parsley, fennel, radishes

GREEN GODDESS TOFU PLATE

  • Bake tofu in a 375 degree oven for about 15 minutes (or until fully warmed through).
  • Drain water off of radishes and fennel, scatter around the salad platter. Top with crispy chickpeas. Drizzle green goddess dressing over the platter (or serve on the side).

 

Green Goddess Fried Tofu Plate: spinach, napa cabbage, tofu, flour, egg, panko, salt, pepper, garlic, green goddess (egg, canola mayo, garlic, preserved lemon, herbs, lemon, champagne vinegar), pea shoots, dill, mint, parsley, fennel, radishes



Green Goddess Chickpea Plate: spinach, napa cabbage, chickpeas, olive oil, tamari, salt, pepper, garlic, green goddess (egg, canola mayo, garlic, preserved lemon, herbs, lemon, champagne vinegar), pea shoots, dill, mint, parsley, fennel, radishes

TURKEY BURGER KIT

  • Using a wide oven safe skillet or baking sheet (with enough room for both the turkey burgers and the buns), bake turkey burgers at 350 degrees for 12 minutes.
  • Remove from oven and top turkey burgers with provolone. Add buns to your cooking vessel (cut side down), and return everything to the oven for about 4-5 more minutes.
  • Assemble turkey burgers by spreading mayo on one bun and mustard on the other. Top bottom bun with turkey burger, pickles (also a little spicy), lettuce, and the top bun. Eat!

Turkey Burger Kit: turkey, bread crumbs, olive oil, salt, pepper, garlic, parsley, thyme, egg, parmesan, potato rolls, provolone, bread and butter pickles (cucumbers, salt, sugar, fresno chili, onion, dill, mustard seed, coriander, celery seed, turmeric, chili flake, white vinegar), red’s quality acre lettuce, dijon mustard, homemade mayo (canola oil, egg, mustard, garlic, lemon, salt, pepper, garlic) may contain sesame seed

VEGGIE BURGER KIT

  • Using a wide oven safe skillet or baking sheet (with enough room for both the veggie burgers and the buns) Bake at 350 degrees for 12 minutes.
  • Remove from oven and top burgers with provolone. Add buns to your cooking vessel (cut side down), and return everything to the oven for about 4-5 more minutes.
  • Assemble burgers by spreading mayo on one bun and mustard on the other. Top bottom bun with veggie burger, pickles (also a little spicy), lettuce, and the top bun. Eat!

Veggie Burger Kit: burger (chickpeas, onions, bulgur wheat, salt, pepper, miso, egg, sunflower seeds, garlic, parsley, lemon juice, bread crumbs), provolone, bread and butter pickles (cucumbers, salt, sugar, fresno chili, onion, dill, mustard seed, coriander, celery seed, turmeric, chili flake, white vinegar), red’s quality acre lettuce, dijon mustard, homemade mayo (canola oil, egg, mustard, garlic, lemon, salt, pepper, garlic) may contain sesame seeds

BARBACOA TOSTADAS

  • Barbacoa is best warmed in a saucepan over medium low heat. This may seem fairly thick when cold, but it will thin as it warms. Alternatively, it also fares well warmed in the microwave.
  • Pinto beans are best warmed in a saucepan over medium low heat or in the microwave.
  • Tostada shells are best warmed in a 350 degree oven for 2-5 minutes.
  • Assemble tostadas with pinto beans and barbacoa. Top with chopped cilantro, smoked hot sauce, and pickled onions. Squeeze a lime over everything and serve!

Barbacoa Tostadas: tostadas (corn flour, water, salt),  barbacoa (beef shoulder, onion, garlic, chipotle chilies, guajillo chillies, salt, pepper, vinegar, olive oil, oregano, paprika, fish sauce) pinto beans beans, smoked hot sauce (fresno, vinegar, salt), cilantro, lime, red onion 

LENTIL CHORIZO TOSTADAS

  • Lentil chorizo is best warmed in a saucepan over medium low heat. This may seem fairly thick when cold, but it will thin as it warms. Alternatively, it also fares well warmed in the microwave.
  • Pinto beans are best warmed in a saucepan over medium low heat or in the microwave.
  • Tostada shells are best warmed in a 350 degree oven for 2-5 minutes.
  • Assemble tostadas with pinto beans and lentil chorizo. Top with chopped cilantro, smoked hot sauce, and pickled onions. Squeeze a lime over everything and serve!

Lentil “Chorizo” Tostadas: tostadas (corn flour, water, salt),  lentil “chorizo” (lentils, poblanos, garlic, spices, chilies, vinegar, annato, garlic, salt chili, cilantro, salt, lime juice) pinto beans beans, smoked hot sauce (fresno, vinegar, salt), cilantro, lime, red onion

WHOLE GRAIN JAMBALAYA

  • Bake tray, covered, at 375 degrees for 35-50 minutes. 
  • Carefully remove cover and serve.

 

Jambalaya: chicken, redstart andouille (pork, spices), tasso ham (pork, Spices), sorghum bacon, ham, onions, peppers, celery, garlic, thyme, stock (bones, kombu, water, vegetables), parsley, scallions, brown rice

 

KALE SALAD with grapefruit, fennel & tahini ranch 

  • First marinate kale with lemon vinaigrette (in a 1oz ramekin). Massage lemon dressing into leaves and allow to rest at least 15 minutes. 
  • Toss marinated kale and fennel with tahini ranch dressing. Transfer to a platter and garnish with radish slices and grapefruit segments.

Kale Salad with Grapefruit & Fennel: kale, fennel, grapefruit, tahini, dill, parsley, basil, garlic, lemon, miso, olive oil, colman’s dry mustard radishes

GREEN QUINOA SALAD

  • CONTAINS PISTACHIOS
  • This salad is great cold or at room temperature and is best enjoyed within two days of receiving. Squeeze the lemon wedge over everything before serving.

Green Quinoa: CONTAINS PISTACHIOS quinoa, broccoli, kale, parsley, scallion, lemon, olive oil, chili flake, black pepper, salt, pistachio, pumpkin seeds

CUCUMBER & PLUM SALAD

  • Eat straight out of the fridge! This salad is best enjoyed within a day or two of your delivery

Cucumber Plum Salad: cucumbers, plums, basil, cilantro, mint, lime juice, sugar, salt, gochugaru, ginger, horseradish, vinegar

“SHAWARMA” SWEET POTATOES with spicy feta & corn nuts

  • Serve cold, or at room temperature. This salad is best enjoyed within a day or two of your delivery.

Sweet Potatoes with Spicy Feta: sweet potatoes, spicy feta (feta, buttermilk, lemon juice, mint, cilantro, onion, poblano, serrano, salt, pepper, lemon, lime, cardamom), cilantro, mint, parsley, corn nut dukkah (corn nuts, sesame seeds, cumin seeds, salt, spices, lemon zest, sumac)