For Delivery 9/12

Written By Rebecca Arnold

Meal #1

Braised Lentils with Carrot (+ Harissa Orange Salmon)

Cabbage Salad, Dill, Fennel & Radicchio

REHEAT INSTRUCTIONS:

  • Heat Lentils in a saucepot over medium heat, stirring occasionally. If they absorb a lot of liquid, add a few splashes of water to loosen things up!

  • Serve with Cabbage Salad

  • Salmon: Remove from Lentils and put on a tray, lined with foil. Bake in a 375 oven for 9-12 minutes until desired doneness inside.

Meal #2

Bibimbap Bowls - Bulgogi Seitan (or Bulgogi Beef)

Roasted Corn, Shiitake & Edamame

Spinach Gomae

Jasmine Rice or Cauliflower Rice

Gochujang Vinaigrette

REHEAT INSTRUCTIONS:

  • Heat Rice, covered in foil, in a 350 oven for 15-20 minutes until heated throughout.

  • Remove spinach gomae and serve chilled. Heat Bulgogi & Corn Salad in 350 oven uncovered for 10-12 minutes until heated throughout.

  • Serve with gochujang vinaigrette on the side.

Meal #3

Roasted Chickpeas & Tofu (or Chicken) with Broccoli, Artichokes, Hearts of Palm, Pasta & Lemon

REHEAT INSTRUCTIONS:

  • Reheat pasta dish in a large skillet or dutch oven over medium high heat, stirring frequently. This dish likes to absorb the sauce, so add a few splashes of water to loosen it up!

Meal #4

Buffalo Cauliflower, Greens Salad with Carrot & Radish, Vegan Ranch Dressing

Quinoa Salad with Cucumber, Pepper, Olive & Parsely

REHEAT INSTRUCTIONS:

  • Heat Buffalo cauliflower uncovered in a 375 oven for 10-12 minutes.

  • Serve the salads chilled.

Meal #5

Thai Curry Veggie Soup

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
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For Delivery 9/4