Meal Kit Recipes: Week of November 19

Recipes For Meal Kit Recipes Week of November 19th: Whole30 Lemongrass Roasted Chicken, Italian Sausage Ragu w/ Fresh Fettuccine, Instant Pot Cuban Beef Picadillo and Autumn Harvest Salad & Farro Minestrone Soup

Whole30 Lemongrass Roasted Chicken

Lemongrass, ginger, garlic, and lime give juicy chicken breast an aromatic Vietnamese-inspired flavor. For lots of hearty veggie support, it’s served over fresh spinach, roasted bok choy, and a cabbage-radish slaw with charred lime vinaigrette.

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Italian Sausage Ragu w/ Fresh Fettuccine

There may be nothing more comforting after a long day than a perfectly cozy plate of fresh pasta with slow-cooked tomato ragu. Here, Italian sausage and locally grown cremini mushrooms add that herby, salty, meaty flavor we love in a good bowl of pasta. See the Recipe

Instant Pot Cuban Beef Picadillo

This saucy Cuban beef picadillo is an easy one-pot meal that delivers on bold, rich flavors, thanks to our chef-prepared picadillo slow cooker sauce, made with lots of love. Flavors of onion and garlic, clove and cinnamon, tomato, and slowly cooked chicken stock all come together for a warming, cozy effect.

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Autumn Harvest Salad & Farro Minestrone Soup

Roasted beets, sliced radish, and fresh local apples give this salad a sweet and earthy quality, while blue cheese, candied pecans, and pickled veggies to garnish give this autumnal salad flair. A hearty farro and fresh bean minestrone is served on the side.

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