Meal Kit Recipes Weeks of February 19 – April 23

Chicken Cassoulet with Lima Beans, Tomato, Kale & Garlic Bread Crumbs

Deep Ellum Blue Cheese & Crimini Mushroom Burger

Teriyaki Glazed Pork Meatballs and Vegetables

Swiss Chard and Cheddar Enchiladas with Spicy Sour Cream Sauce& Beet Escabeche Salad

Chicken Fricassee with Green Onion, Crimini Mushrooms, and Kale

Roasted Turkey Shawarma Salad

Sesame-Peanut Vegetable Lo Mein

Spiced Pork Banh Mi Tacos and Roasted Carrots with Peanut Dipping Sauce

Beet & Thyme Tart with and Basil Pesto Chevre

Chorizo & Carrot Tacos with Cabbage & Radish Slaw and Pinto Bean

Lemon Chicken Burger with Sunflower Sprouts and Dijonaise

Slow Cooker Orange Lamb & Lima Bean Stew with Basil Pistou and Arugula & Shaved Turnip Salad



Black Bean & Charred Cabbage Tostada with Tomato & Chile-Lime Avocado Sauce

Baked Chicken Wings with Blue Cheese Hot Sauce & Crisp Romaine Salad with Creamy Lemon-Scallion Dressing

Mojo Pork Patties with Louisiana Shallots & Cabbage and Chile Butter Mashed Sweet Potato

Vietnamese Chicken Meatball and Vegetable Soup

One Pan Citrus Chicken & Vegetables in Parsley-Spinach Garlic Sauce

Mushroom Ravioli with Winter Vegetables & Carrot Butter

Shrimp Scampi with Roasted Green Onion Buttered Orzo

Slow Cooker South American Beef Stew with Masa Cakes & Escabeche

Chorizo & Butternut Squash Brown Rice Bowl with Curtido and 6-minute Egg

Mezze Plate with Black Eyed Pea Falafel, Bean Hummus, Sumac Dressed Salad & Za’atar Roasted Beets

Slow Cooker Cumin Lamb with Stir Fried Vegetables & Steamed Rice

Roasted Herb and Honey Mustard Chicken Leg Quarters with Kale and Mashed Butternut Squash

Beef Suya Meatballs with Roasted Winter Vegetables

Chicken Strips with Honey Mustard Dipping Sauce, Romaine Salad & Roasted Sweet Potatoes

Citrus-Tamari Buddha Bowl with Peanut-Sesame Sprinkle

Turkey & Apple-Mustard Kale Slaw Burger with Balsamic-Herb Glazed Carrots

Snapper Remoulade with Buttered Purple Hull Peas & Roasted Broccoli with Dill Vinaigette

Garlic Sesame Chicken Wings and Charred Romaine Salad with Chile-Lime Vinaigrette & Crushed Peanuts

Winter Vegetable Cheese Ravioli with Kale Salsa Verde

African Spiced Beef Patties and Roasted Root Vegetables with Spiced Yogurt & Berbere Rice

Winter Greens & Pesto Rice Bowl
Grapefruit, Spiced Pecans & Feta

Sheet Pan Orange Chicken and Vegetables with Spinach & French Herb Vinaigrette Salad

Slow Cooker Smoked Sausage and Red Beans with Collard Greens & Sweet Potatoes

Turkey and Vegetable Tom Yum Soup

Supper Club Recipes
For The Week Of February 19th

Blackened Shrimp Tacos & Yogurt-Lime Sauce with Chile-Plum Hot Sauce Roasted Cauliflower

Creamer Pea Falafel and Lemon Chevre Sandwich with Roasted Beet & Radish Salad

Pesto Macaroni with Italian Chicken Sausage and Cauliflower

Thai Pork and Vegetable Laab
Lettuce Cups with Steamed Rice

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