Preparation Instructions & Ingredient Information

SOCCA with braised beef & cauliflower tahini

• First, pull everything out of the fridge — you want all the ingredients at room tem- perature or warmer. Leaving all of the components out on the counter for 30 minutes before serving is ideal, but not 100% necessary.
• Warm the socca in a 350 degree oven for about 4-6 minutes.
• Warm braised beef in a saucepan over medium low heat, or in a covered microwave safe bowl for 2-3 minutes.
• Meanwhile, toss herb mix with lemon vinaigrette (you may have more of this than you need so add a bit at a time).
• Assemble socca on a cutting board by spreading cauliflower tahini on each piece of socca. Fan your spoon out when you’re spreading the tahini to make nice little wave patterns. Top with braised beef and then dollop harissa oil (red sauce) over the beef. Scatter the herb salad over the dish and squeeze a lemon wedge over everything. Cut into six pieces and serve!

SOCCA with crispy chickpeas & cauliflower tahini

• First, pull everything out of the fridge — you want all the ingredients at room tem- perature or warmer. Leaving all of the components out on the counter for 30 minutes before serving is ideal, but not 100% necessary.
• Warm the socca in a 350 degree oven for about 4-6 minutes.
• Make sure the crispy chickpea salad is at room temperature or warmer before serving! You can warm it up in a saucepan to speed things up if you need to
• Meanwhile, toss herb mix with lemon vinaigrette (you may have more of this than you need so add a bit at a time).
• Assemble socca on a cutting board by spreading cauliflower tahini on each piece of socca. Fan your spoon out when you’re spreading the tahini to make nice little wave patterns. Top with crispy chickpea salad and then dollop harissa oil (red sauce) over the beef. Scatter the herb salad over the dish and squeeze a lemon wedge over everything. Cut into six pieces and serve!

POTTED CHICKEN with scallion biscuits & dill

NOTE: This was one thing that put us back this week. We were counting on these lids showing up that never did, and this was our top selling item of all time so we wanted to make sure it was absolutely perfect for y’all. That being said, there are two different pack styles that will become clear to you when you receive your order! This dinner is super easy, but I’m going to give y’all the short route if you just want to get dinner on the table.

• PACK STYLE 1: Remove lid from pan (carefully edges are sharp).
• PACK STYLE 2: Transfer the vacuum sealed chicken to a casserole dish or heat safe skillet. Top with grilled meyer lemon slices.
• METHOD 1: (preferred): Bake at 375 for 35-45  minutes(the top should brown slightly, and the edges of the pan should be bubbling.
• METHOD 2: (quicker): Transfer chicken to a saucepan and warm over medium low heat. The chicken part of this dinner is very microwave friendly and would do great in a microwave safe dish.
• Heat biscuits in the same oven for about 5-7 minutes.
•  Garnish chicken with dill sprigs and serve with biscuits!

SHRIMP BURGER KIT

• Shrimp burgers are fully cooked! Using a wide oven safe skillet or baking sheet warm burgers at 350 degrees for about 15 minutes (or until fully warmed through).
• Meanwhile, slice and toast buns in the same oven for about 5 minutes.
• Assemble burgers by spreading tartar sauce on each side of the buns. Top bottom bun with burger, then pickled green tomatoes, then sprouts, then the top bun. Eat!

CARROT “LATKES” with labneh, torn olive dressing, chili & dill

• First, pull everything out of the fridge! You want the olive dressing to be at room temp before serving – it takes about 30 minutes to get there. You can also put it in a heatsafe ramekin and put it by the oven to speed the process up.
• Latkes (dropping the quotations for the instructions – just be aware that this isn’t really what a traditional latke is!) are fully cooked. Bake in a 350 degree oven for about 15-25 minutes.
• To plate, spread labneh on a platter. Fan your spoon out in a circular motion to create pleasant waves. You want to cover as much of the plate as possible.
• Place latkes on top of labneh. Dollop olive dressing over the latkes. Scatter dill and pea shoot mix over the platter. Squeeze a lemon wedge over the platter and sprinkle chili salt over everything!

 PORK CUTLET with Labneh, Za’atar & Sweet Drop Peppers

• First, pull everything out of the fridge! The za’atar and sweet drop pepper concoction is best served at room temperature – it should take about 20 minutes to temper. 
• Cutlet is fully cooked! Bake in a 350 degree oven for about 10-15 minutes to heat.
• I usually chop these into strips before serving. Not totally necessary, but it makes eating them a little easier!
• To plate, spread a bit of labneh on a plate or platter. Squeeze a lemon over the cutlet and serve topped with za’atar and sweet drop pepper salad.

POZOLE ROJO

• Warm pozole in a saucepan over medium low heat. It may seem very thick when it’s cold, but will thin as it warms.
• Top pozole with a sprinkle of oregano, radishes, cabbage, fermented chili (very spicy) and cilantro. Squeeze a lime over everything and use the chips either as a dipping instrument or crumbled over the top.

ROAST BEEF

SWEET POTATOES with carrot dressing

• This salad is best eaten within two days of your delivery. Enjoy at room temperature or ice cold.

Ingredient Information:

Pork Cutlets: pork, salt, black pepper, panko, egg, flour, parsley, sesame, sweet drop peppers, garlic, olive oil, lemon zest, oregano, labneh (sheep’s milk, cow’s milk, cultures, salt), lemon

Socca Kit with Crispy Chickpeas: socca (chickpea flour, water, salt, pepper, scallion, parsley), cauliflower tahini (cauliflower, lemon, tahini, olive oil, salt, garlic), dill, parsley, mint, harissa oil (harissa, olive oil, sherry vinegar, paprika, cayenne, salt), crispy chickpea salad (chickpeas, olive oil, garlic, salt, pepper, capers, cauliflower, parsley, dill)

 Kit with Braised Beef: socca (chickpea flour, water, salt, pepper, scallion, parsley), cauliflower tahini (cauliflower, lemon, tahini, olive oil, salt, garlic), dill, parsley, mint, harissa oil (harissa, olive oil, sherry vinegar, paprika, cayenne, salt), braised beef (beef shoulder, onions, garlic, thyme, salt, pepper)

Carrot “Latkes”: Carrots, egg, chickpea flour, herbs, spices, salt, pepper, garlic, olive oil, castelvetrano olives, horseradish, dill, mint, labneh (sheep’s milk, cow’s milk, cultures), chili salt (salt, paprika, chili, fennel), lemon

Pozole Rojo: pork, hominy (corn, lime), chicken bones, mixed chilies, salt, pepper, fish sauce, oregano, garlic, onion,cabbage, radishes, cilantro, la superior tortilla chips, limes

Classic Hummus: chickpeas, tahini, lemon, salt, garlic, cumin, olive oil, paprika, parsley, sesame seed

Za’atar Hummus: chickpeas, tahini, lemon, salt, garlic, cumin, olive oil, paprika, parsley, sesame seed, lemon zest, sumac, oregano, thyme

Spicy Hummus: chickpeas, tahini, lemon, salt, garlic, cumin, olive oil, paprika, chilies, vinegar, parsley

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, cornstarch, 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

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

Sweet Potatoes: sweet potatoes, carrots, hot banana peppers, olive oil, salt, sugar, vinegar, herbs, misoOTHER NOTES: