Recipes For Meal Kit Recipes Week of November 5th: Whole30 Shrimp Boil with Sheet Pan Vegetables, Italian Meatball Sub with Mushrooms, Slow Cooker Merguez Lamb Bowl with Radish Salad, and Curry Fried Rice.
Whole30 Shrimp Boil with Sheet Pan Vegetables
Sweet Gulf Shrimp (Depending on availability, may arrive as head-on gulf shrimp) is boiled in a special blend of spices and tossed with roasted seasonal vegetables. A tangy lemon aioli ties the whole dish together.
Italian Meatball Sub with Mushrooms
Savory beef meatballs are nestled into a pillow-y hoagie roll and topped with house-made marinara and melty mozzarella. Boost the veggies in this decadent sandwich by adding sauteed cremini mushrooms and a side of fresh spinach salad.
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Slow Cooker Merguez Lamb Bowl with Radish Salad
Lamb is stewed until fork-tender in a savory Moroccan-inspired sauce. Paired with farro and a fresh and bright side salad of arugula and radishes. A cooling garlicky greek yogurt pulls the whole dish together.
Curry Fried Rice
You won’t find this fried rice on any takeout menu! Our housemade curry spice is cooked into fluffy white rice and tossed with sauteed summer squash. Finish the dish with pickled cucumbers and a fresh farm egg.