This Week 's Recipes

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Fall Theta '18

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 '18

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 '18

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 '18

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 '18

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 '18

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 '18

What you’ll cook this week:
  • Frittata with Tomatoes and Artichoke Hearts
  • Ground Turkey Sautéed 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 '18

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 '18

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 '18

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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