For Delivery 8/22

Written By Rebecca Arnold

Meal #1

Stuffed Zucchini Boats with Impossible Beef (or Kosher Ground Beef), Peppers & Tomatoes

Wild Rice Salad with Kale, Celery & Walnuts

REHEAT INSTRUCTIONS:

  • Heat Zucchini Boats in a 350 oven, covered with foil, for 20-25 min until heated throughout.

  • Wid Rice Salad can be served chilled or room temp.

Meal #2

Pesto Pasta Salad with Roasted Zucchini, Cherry Tomatoes, Pine Nuts

Grilled & Marinated Tofu (or Grilled & Marinated Chicken Thighs)

Little Leaf Greens Salad with Sweet Corn & Roasted Shallot & Thyme Vinaigrette

REHEAT INSTRUCTIONS:

  • Serve Pesto Pasta salad chilled.

  • Heat Tofu or chicken thighs in a 350 oven for 15-20 minutes, covered with foil

  • Toss salad ingredients together and enjoy!

Meal #3

Roasted Tofu (+Or Steamed Cod) with Roasted Sweet Peppers, Tomatoes, Basil and Onions

Brown Rice Pilaf & Roasted Asparagus

REHEAT INSTRUCTIONS:

  • Heat Tofu (or Cod) in a 350 oven, covered with foil, for 15-20 minutes, until heated throughout.

  • Heat Brown Rice & Asparagus the same way.

Meal #4

Japanese Eggplant Buddha Bowl with Roasted Cauliflower, Chickpeas & Tomato

Arugula & Quinoa with Harissa Dressing

REHEAT INSTRUCTIONS:

  • Enjoy chilled

Meal #5

Light Coconut Corn Chowder

REHEAT INSTRUCTIONS:

  • Heat Soup on medium low heat, stirring frequently until heated throughout. This soup can be frozen, but remember to take some out of the glass to allow for expansion!

BON APPÉTIT!

Rebecca Arnold
Previous

For Delivery 9/4
Next

For Delivery 8/15