Preparation Instructions & Ingredient Information

LOADED SOCCA with marinated lentils, meyer lemon, pea shoots & labneh

  • First, pull everything out of the fridge — you want all the ingredients for this at room temperature or warmer. Leaving all of the components out for 30 minutes on the counter before serving is ideal, but not 100% necessary.
  • Warm the socca in a 350 degree oven for about 4-6 minutes.
  • Assemble socca on a cutting board by spreading labneh (strained yogurt) on each piece of socca. Fan your spoon out when you’re spreading the labneh to make nice little wave patterns. Take a spoonful of oil from the marinated lentils and drizzle over the pea shoots (tossing to coat). Top socca with marinated lentils, meyer lemon slices, chili oil and pea shoots. Squeeze a lemon wedge over every- thing and season with a bit of salt if you’d like. Slice into 6 pieces (like you would a pizza) and serve.

GOLDEN BORSCHT with sour cream & dill

  • Warm borscht in a saucepan over medium low heat.
  • Serve with a dollop of sour cream and dill.

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 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 CHICKPEA 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. Top with crispy chickpeas. Drizzle green goddess dressing over the platter (or serve on the side).

SAMBAL GRILLED CHICKEN

  • Chicken is fully cooked, and best warmed (loosely covered with foil) in a 350 degree oven for 30-40 minutes or until fully warmed through.
  • Squeeze a lime wedge over the chicken and serve!

LAMB & CHICKPEA TAGINE with green harissa

  • Remove cover from tray (carefully – edges are sharp). Place on a baking sheet and bake at 375 degrees for 30-45 minutes, or until the sauce is bubbling around the edges and the dish is fully warmed.
  • Garnish with green harissa.

SQUASH & CHICKPEA TAGINE with green harissa

  • Remove cover from tray (carefully – edges are sharp). Place on a baking sheet and bake at 375 degrees for 30-45 minutes, or until the sauce is bubbling around the edges and the dish is fully warmed.
  • Garnish with green harissa.

CHICKEN TAGINE

  • Warm in a saucepan over medium heat.

VIETNAMESE VERMICELLI BOWL

  • These are fully prepared and ready to eat! Spoon the dressing over everything and serve. 

ESCAROLE SALAD with preserved lemon vinaigrette

  • Gently tear escarole leaves. Toss with lemon vinaigrette, parmesan, and pickled sunchokes. Serve!

 

THREE BEAN SALAD with fennel and meyer lemon

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

SWEET POTATOES with fermented carrot vinaigrette

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

BRUSSELS SPROUT & BROCCOLI with toasted sesame dressing

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

Ingredient Information:

Borscht: golden beets, cabbage, carrots, olive oil, onion, garlic, kidney beans, vegetable stock (vegetables, kombu, water), tomato, salt, pepper, dill, sour cream (heavy cream, buttermilk)

Loaded Socca: socca (chickpea flour, water, salt, pepper, scallion, parsley), labneh (sheep’s milk, cow milk, cultures, salt), lentils, pumpkin seeds, olive oil, lemon juice, garlic, spices, canola oil, harissa, chili, red’s quality acre pea shoots, meyer lemon

Lamb & Chickpea Tagine: lamb, squash, chickpeas, onion, garlic, ginger, salt, pepper, baharat spice, tomato, spices, wine, vegetable stock, parsley, cilantro, mint, 

Squash & Chickpea Tagine: lamb, butternut squash, chickpeas, onion, garlic, ginger, salt, pepper, baharat spice, tomato, spices, wine, vegetable stock, parsley, cilantro, mint, 

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: 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 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

Sambal Grilled Chicken: Joyce Farms Chicken, ginger, garlic, sugar, onion, fish sauce, lime, sambal (chilies, salt, vinegar)

Vietnamese Vermicelli with Chicken: lemongrass chicken (chicken, lemongrass, spices, ginger, serrano pepper, onion, scallion, canola oil), rice vermicelli, pickled carrots (carrots, rice vinegar, sugar, salt), cucumbers, jalapeños, basil, mint, cilantro, nuoc cham (fish sauce, lime juice, sugar, garlic, water), fried shallot

Vietnamese Vermicelli with Tofu: tofu, corn starch, rice vermicelli, pickled carrots (carrots, rice vinegar, sugar, salt), cucumbers, jalapeños, basil, mint, cilantro, nuoc cham (fish sauce, lime juice, sugar, garlic, water), fried shallot

Escarole Salad: escarole, olive oil, preserved lemon, lemon juice, dijon mustard, garlic, thyme, salt, black pepper, parmesan, pickled sunchokes (sunchokes, vinegar, turmeric, fennel seed, salt, sugar)

Three Bean Salad: flageolet beans, pinto beans, garbanzo beans, fennel, fresh oregano, garlic, parsley, salt, pepper, olive oil, red wine vinegar, lemon juice

Sweet Potatoes: sweet potatoes, carrots, hot banana peppers, olive oil, salt, sugar, vinegar, herbs, miso, pumpkin seeds, sesame seeds, sumac, garlic