This Week 's Recipes

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Spring Theta '18

Here are the recipes:
  • Steak with Roasted Brussels Sprouts
  • Baked Eggs, Carrots, and Onions with Moroccan Spices
  • Chicken Tenders with a Balsamic Cherry Sauce and Roasted Asparagus
  • Shrimp and Peach Salsa Salad
  • Mixed Spring Vegetable Salad

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ALL WEEKS' RECIPES

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Spring Eta '18

Here are the recipes:
  • Scallops over Roasted Carrot Puree
  • Roasted Chicken with Baby Broccoli and a Blood Orange Sauce
  • Warm Kale with Raisins and Blood Orange Dressing
  • Spinach and Mushroom Omelet
  • Bubble and Squeak with Sausage

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Spring Zeta '18

Here are the recipes:
  • Italian Turkey Patties over Roasted Onions
  • Strawberry and Spinach Salad with an Orange Dressing
  • Caldo Verde
  • Cajun White Fish with Asparagus
  • Ribboned Asparagus Frittata

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Spring Epsilon '18

Here are the recipes:
  • Curry Roasted Carrots and Cauliflower
  • Beef with Cabbage and Collards
  • Chicken Tenders with a Tarragon-Mustard Sauce and Green Beans
  • Scrambled Eggs with Leeks and Mushrooms
  • Mustard Salmon with Roasted Broccoli

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Spring Delta '18

Here’s what you’ll be cooking:
  • Oven Baked Eggs in a Tomato and Spinach Sauce
  • Sunchoke, Carrot, and Leek soup
  • Pork in a Savory Broth with Celery Root Mash
  • Mussel, Leek, and Fingerling Potato Chowder
  • Pan Fried Chicken Drumsticks with Broccoli-Carrot Salad

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Spring Gamma '18

Here are your recipes:
  • Ground Bison with Spicy Tomato Sauce and Roasted Broccoli
  • Bacon, Mushroom, and Shallot Egg Scramble
  • Garlicy Turnip and Parsnip Puree with Green Onion
  • Chicken Tenders with Roasted Asparagus and Aioli
  • Scallops with Roasted Pineapple over Arugula

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Spring Beta '18

Here’s what you’ll be cooking:
  • Cod with a Spicy Orange and Avocado Salsa over Spinach
  • Asian Inspired Chicken with Riced Cauliflower and Bok Choy
  • Broccoli and Canadian Bacon Frittata
  • Green Chili Pork Soup with Cabbage
  • Roasted Peach and Arugula Salad with Hazelnuts

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Spring Alpha '18

Here are the recipes:
  • Roasted Carrots and Leeks
  • Savory Beef with Carrots and Onions over Roasted Celery Root
  • Mushroom, Onion, and Spinach Stuffed Chicken Thighs with Asparagus
  • Trout with Marinated Red Onions and Avocado over Wilted Spinach
  • Asparagus and Onion Omelet

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Winter Nu '18

Here are your recipes:
  • Fried Eggs with Spicy Crispy Kale
  • Chicken and Collard Greens Soup
  • Dijon Roasted Salmon with Arugula and Radishes
  • Lamb Chops with Lemon Braised Leeks
  • Warm Beet and Orange Salad with Avocado

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Winter Mu '18

Here’s what you’ll be making:
  • Roasted Brussels Sprouts with Spinach and an Orange Vinaigrette
  • Steak with Roasted Cabbage and Carrots
  • Seasoned Turkey Breast with Roasted Onions and
  • Fingerling Potatoes
  • Cajun Shrimp over Cauliflower/Parsnip Mash
  • Leek, Spinach, and Bacon Omelet

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