This Week 's Recipes

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Fall Theta '17

Here’s what you’ll be cooking:
  • Steamed Mussels with Onion, Fennel, and Apple
  • Curried Pumpkin Soup
  • Huevos Rancheros
  • Cabbage, Chicken, and Chorizo soup
  • A Warm Salad of Bacon, Spinach, and Grapes

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ALL WEEKS' RECIPES

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Fall Eta '17

Here are your recipes:
  • Cauliflower and Onion “Bread”
  • Shrimp Marinara with Spaghetti Squash
  • Pistachio and Date Stuffed Chicken Thighs Wrapped in Bacon
  • Beef Stew with Collard Green
  • Eggs Scrambled with Sweet Potato (and Jalapenos)

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Fall Zeta '17

Here’s what you’ll be cooking this week:
  • Frittata with Butternut Squash, Kale, Onions
  • Steak with Blistered Grapes and Roasted Cauliflower Puree with Kale
  • Tuna Salad with Grapes and Pecans over Arugula with Lemon Vinaigrette
  • Roasted Cauliflower and Caramelized Onion Soup
  • Mustard Roasted Chicken Leg with Greens

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Fall Epsilon '17

Here’s what you’ll be making:
  • Roasted Artichokes with a Quick Sauce
  • Salmon with Bok Choy and an Asian Inspired Sauce
  • Lamb Rib Chops with Butternut Squash and Apple
  • Chicken Tenders with Apples, Red Onion and Kale
  • Brussels Sprouts, Bacon, and Sweet Potato Hash with Fried Eggs

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Fall Delta '17

Your recipes this week include:
  • Chicken Cutlets and Pears with Balsamic Sauce over Arugula
  • Pork Chops with a Fall Sauce and Parsnip Puree
  • Golden Creamed Spinach
  • Eggs in Purgatory with Artichoke hearts and Capers
  • Mussels with Tomatoes and Artichoke Hearts over Zucchini "Noodles"

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Fall Gamma '17

What you’ll be making:
  • Roasted Eggplant with Pesto and Charred Tomatoes
  • Beef and Roasted Figs over Arugula with a Balsamic Drizzle
  • Chicken Thighs with Collards and Onions
  • Shrimp BLT Cups
  • Eggs Baked in Avocado with Pico de Gallo

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Fall Beta '17

What you’ll cook this week:
  • Frittata with Tomatoes and Artichoke Hearts
  • Ground Turkey Sauted with Celery and Turnips
  • Cod with Pesto and Broccoli Rabe
  • Apple, Kale, and Fennel Salad
  • Curried Ground Pork with Apples and Onions

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Fall Alpha '17

Here’s what you’ll be cooking:
  • Chicken Tenders with Dijon Mustard Sauce and Roasted Brussels Sprouts
  • Pan Fried Salmon with Spinach, Lemons, and Fennel
  • Beef Roast with a Tomato Sauce
  • Egg Scramble with Chorizo, Spinach, and Onions
  • Roasted Tomatoes and Bell Peppers

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Summer Nu '17

This week you'll be cooking:
  • Scallops with a Lemon Sauce over Pureed Curry Roasted
  • Cauliflower Zucchini Stuffed with Lamb, Pistachios, and Dates
  • Spicy Eggs in Bell Pepper Rings with Prosciutto
  • Eggplant, Tomato and Garlic Mash
  • Chicken with Green Beans and Fennel in a Quick Aioli

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Summer Mu '17

This week your recipes include:
  • Roasted Turkey Breast and Kale with Green Tahini Sauce
  • Cod Topped with Avocado, Cucumber and Red Onion
  • Okra and Sausage Gumbo
  • Frittata with Red Onions and Mushrooms
  • Melon and Cucumber Salad with Mint

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Summer Lambda '17

This week you'll make:
  • Charred Yellow Summer Squash and Zucchini with a Lemon Dressing
  • Shredded Chicken "Tacos" with Tomatillo Salsa
  • Roasted Salmon with Green Beans and Tomatoes
  • Mexican Beef en Papillote
  • Fried Eggs over Spinach and Bacon with Hollandaise

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Summer Kappa '17

This week you'll be cooking:
  • Shakshuka (Eggs in a Tomato Sauce)
  • Roasted Romaine with a Lemon Dressing
  • Chicken Thighs with Roasted Zucchini and Onions in Marinara Sauce
  • Steamed Mussels over Pureed Roasted Celery Root
  • Moroccan Spiced Lamb with Eggplant and Cauliflower Hummus

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Summer Iota '17

This week your recipes include:
  • Bell Peppers Stuffed with Rosemary Pork
  • Poached Eggs with Roasted Kale and Tomatoes
  • Mediterranean Flavored Zucchini
  • Pan Fried Drumsticks with Tagine Spices and Roasted Veggies
  • Shrimp with Tomato and Basil over Zucchini "Noodles"

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Summer Theta '17

This week you'll make:
  • Pan Seared Salmon with Boasted Broccoli
  • Pork Chop with Carrot and Broccoli Tahini Slaw
  • Frittata with Eggplant, Tomatoes and Bacon
  • Roasted Tomatoes with Pesto
  • Turkey Burger with Spicy Pineapple and Kale

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Summer Eta '17

Your recipes this week include:
  • Shredded Chicken with a Cabbage, Fennel and Carrot Slaw
  • Cod with Cucumber Puree and a Spicy Watermelon Salsa
  • Moroccan Spiced Beef with Broccoli, Onions, and Mushrooms
  • Mexican Inspired Scrambled Eggs
  • Cajun Roasted Okra and Tomatoes

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Summer Zeta '17

This week your recipes include:
  • Yellow Summer Squash and Zucchini with Oven Baked Eggs
  • Tuna Salad Stuffed in Bell Peppers
  • Pan-fried Drumsticks with Asian Inspired Bok Choy
  • Pork Stuffed Zucchini with Herbs
  • A Salad with Radishes, Cherries and Blueberries

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Summer Epsilon '17

This week you'll be cooking:
  • Shrimp ceviche.
  • Baked eggplant and onions is topped with tomato sauce.
  • Marinated skirt steak served over kale and red onions.
  • A blistered bell pepper omelet.
  • A salad with shredded chicken, mango and blueberries in a tahini dressing.

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Summer Delta '17

This week you will make:
  • A salad with blackberries and cucumbers
  • An Italian style ground turkey recipe with summer squash and zucchini
  • A quick pork chop with cherries and mangos over spinach
  • An egg frittata made with bacon, tomatoes, shallots (which are a type of onion) and more spinach
  • A fish dish that includes a fresh marinade and golden beets

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Summer Gamma '17

Your recipes this week include:
  • a summer squash and onion omelet
  • roasted green beans with almonds
  • baked salmon and peaches over arugula with lemon vinaigrette
  • a ground beef and bison mix with roasted tomatoes
  • shredded chicken with a Middle Eastern eggplant topping

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