Cooked Meal Review
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Post By Alissa Wolbers
Aug. 27. 2015
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This week we're adding a bunch of new freshly prepared meals from Cooked! In addition to our vegetarian entrees and lunches we'll carry a weekly rotating chicken entree, meat entree, fish entree and 3 new kid lunches. I only had the chance to taste one shrimp entree when Chef Jonah stopped by for our Fresh Picks tasting a few months back so we figured I should try the Eggplant Lunch Bowl and write a review!

Now, let’s get down to the eating.

 



I love the packaging. It's simple and portable. Just what I need for lunch on-the-go (or on-the-sidewalk as it were).

Cooked Review 

There's clear, easy to follow heating instructions. Obviously I'd love to throw it in the oven but I'm at work so I'll opt for the microwave. 

 Cooked Review

Big plus! The container is certified compostable plant fiber.

 Cooked Review


Cooked Review

Upon first opening it I think I'm going to like it. It's hearty quinoa and amaranth with a mix of roasted veggies including eggplant - my favorite! This particular meal is Vegan which I love and it comes with a side of teriyaki sauce to tie it all together.

 Cooked Review

After a few minutes in the microwave I toss it all together with the teriyaki sauce. The final verdict? Very good! The vegetables aren't over cooked so they retain a great texture and the teriyaki sauce is tasty without being overly sweet or salty. It's a simple dish but it certainly fills me up! It comes with quite a bit of food considering it's under $6. I will definitely order this again and am excited to try the rest of the line-up.

What about you? Have you tried any of the new meals? What do you think? Leave me a comment below!!

Cheers!

Recipe Box Specials for the Week of 8.24
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Post By Irv Cernauskas
Aug. 21. 2015
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Chicken Foccacia Sandwich with Nectarine Jam

Serves 4

 

Ingredients

 

1 lb Chicken Breast*

Olive oil

Salt & Pepper

4 Nectarines, pitted and cubed*

1 Tbsp sugar

1 Tbsp lemon juice

1 bunch Thyme*

4 Olive Oil Focaccia, sliced in half lengthwise*

1 block Raw Cheddar, thinly sliced*

4 handfuls Arugula

 

Instructions

Heat the oven to 400F and grease a baking dish with olive oil as well as a sheet of parchment paper. Pat the chicken dry and rub with olive oil, salt, pepper and some fresh thyme. Place breasts in the dish and add 2 whole sprigs of thyme to the dish. Cover with parchment paper (oil-side down) and tuck the edges down so it is snug to the chicken. Bake for 30-40 minutes or until cooked through. Let cool, then slice into chunks or roughly shred. To prepare the nectarine jam, combine nectarines with sugar, lemon juice and 3 sprigs of thyme (whole). Stir frequently and bring to a boil, then simmer for about 20 minutes, or until a chunky jam forms. Remove the thyme and let cool. Spread the jam over the bottom half of each focaccia, then add the shredded or sliced chicken, cheese and arugula before topping with the other half of focaccia. Slice the whole sandwich in half and serve as a combination of sophisticated flavors in a familiar package.

 

*Items included in the Recipe Box

Add this week’s Meat Fresh Recipe to your cart!

 

Cheesy Eggplant Stacks with Mediterranean Couscous

Serves 4

 

Ingredients

2 Italian Eggplants, Sliced into thick rounds*

1 block Capriko Cheese, sliced*

½ bunch Mint*

1 handful Pumpkin Seeds*

Olive oil

Salt & Pepper

8 oz Couscous*

1 ½ cup water

½ bunch Dill*

Lemon juice

½ cup Kalamata olives, sliced

1 pint Grape tomatoes, halved*

1 Cucumber, cubed*

½ Red onion, sliced*

 

Instructions

 

Brush eggplant slices with olive oil and salt and place on a hot grill (or on a baking pan) and cook until nicely browned on both sides. Prepare the mint pesto by combining mint, pumpkin seeds, salt and pepper in the blender or food processor and adding olive oil until smooth. For a rougher texture, prepare the pesto by hand-chopping and combining all items in a bowl. Place cheese slices between each layer of grilled eggplant. Place the entire stack in the hot oven or hot grill for about 5 minutes or until cheese has softened and is slightly melted. Drizzle the entire stack (and in between slices) with the mint pesto before serving. For the couscous, prepare by boiling in water for 5 minutes, then let sit, covered, for about 8 minutes or until fluffy. Toss couscous with chopped fresh dill, lemon juice, olive oil and salt and pepper. Add in mixed vegetables and olives and toss until well combined. Season to taste and serve alongside hot eggplant stacks for a delectable veg-centric meal that transports you to a Mediterranean island!

 

*Items included in the Recipe Box

Add this week’s Vegetarian Fresh Recipe to your cart!

Fresh Picks Recipes for the Week of 8.24
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Post By Irv Cernauskas
Aug. 21. 2015
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We expect the following Vegetables in our Veg/Fruit Mini Boxes


Item / Farm / Quantity (Depending on box size)

 

Edamame / Harmony Valley Viroqua, WI / 8-16 oz

 

Sweet & Spicy Glazed Edamame: Boil edamame in pod in salted water until tender for about 5 minutes. Mix soy sauce, water, rice vinegar, brown sugar and red pepper flakes and whisk until combined. Heat oil in a small pan and add grated ginger and garlic and cook for 1-2 minutes. Add soy sauce mixture and cook until it reduces. Add cooked edamame to glaze and toss thoroughly before serving.

 

Purple Carrots / Tempel Farm Old Mill Creek, IL / 1-2 lbs

 

Zesty Spiced Carrots: Preheat oven to 400F and drizzle carrots with olive oil and sprinkle with za’atar and salt. Toss well with tongs or your hands and roast for 20-30 minutes or until tender. Toss with chopped fresh cilantro, sesame seeds and lime zest and juice just before serving.

 

Dancer Eggplant / Harmony Valley Viroqua, WI / 1-2 each

 

Eggplant Caponata: Cut eggplant into cubes and combine with olive oil, diced red pepper, oregano and red pepper flakes in a pan and saute until eggplant browns. Add minced garlic, diced onion, fresh basil, parsley and mint and saute until herbs have wilted. Add in diced tomatoes, capers, olives and apple cider vinegar until veggies are soft and are sauce-like. Season to taste and serve on toasted crusty bread with ricotta cheese.

 

Yellow Onions / Springdale Farm Plymouth, WI / 1-2 lbs

 

Caramelized Onion Butter: Melt butter in a skillet and add sliced onions with a little sprinkling of sugar. Cook for 18-20 minutes or until golden brown and soft. Add onions and more solid butter to a food processor and blend until well combined. Transfer to a piece of plastic wrap and form into a log. Wrap tightly and refrigerate until firm. Serve on toast or with corn on the cob.

 

Chard / Springdale Farm Plymouth, WI / 1-2 bunches

 

Garlic Chard: Boil water and add chard stems, cooking until tender, about 3-5 minutes. Add green leaves of chard and boil for about 2 minutes. Drain and set aside. Saute minced garlic in olive oil with crushed red pepper for a couple minutes, then add the drained chard and cover. Sauted until tender and heated through, then season with salt and drizzle with olive oil and shaved parmesan for serving.

 

We expect all of the items listed above plus the following in our Single Boxes

 

Flat Parsley / Harmony Valley Viroqua, WI / 1 bunch

 

Mint & Parsley Savory Cake: Combine parsley and mint in a blender and process until a paste forms. Steadily drizzle in olive oil until paste become looser and stringy. Combine 2 cups flour, 1 1.5 Tbsp cornstarch, 2 ¼ tsp salt and 1 ½ tsp baking powder and set aside. Whip 4 eggs in a mixer with 1 2/3 cups sugar then add herb-oil mixture. Add in flour mixture until just combined then refrigerate for 6-24 hours (to keep the color). Bake in a greased cake pan at 350F for about 12-18 minutes or until a fork comes out clean. Cool and serve with butter and tea!

 

Green Peppers / Springdale Farm Plymouth, WI / 1-2 each

 

Chicken Fajita Quesadilla: Slice onions and peppers into long strips and set aside. Season strips of chicken breast with chili powder, cumin, coriander, salt and pepper and cook in a skillet with olive oil until slightly charred and cooked through, then remove, wipe skillet and add peppers and onions with more seasoning. Add chicken back in skillet and warm through. Place fajita mix into flour tortilla and top with shredded cheese and another tortilla. Cook in skillet until tortilla is crispy and cheese is melted, then slice and serve with salsa and sour cream.

 

Red Radishes / Harmony Valley Viroqua, WI / 1 bunch

 

Fruity Radish Salad: Cut mango, radish and cucumber into a fine dice and mix with lime juice and salt and chopped cilantro. Feel free to sub out mango for peach or nectarine and add other fun summer produce like corn, jalapeno, cantaloupe or watermelon for extra flavor. Serve as a salsa or a side salad.

 

We expect all of the items listed above plus the following in our Double Boxes

 

Cucumbers / Springdale Farm Plymouth, WI / 2 each

 

Simple Cucumber Noodle Salad: Seed and cut cucumbers into matchsticks or spiralize. Combine chopped challots with olive oil, vinegar, and salt and toss with cucumbers and ribbons of basil. Serve for a cool refreshing side dish.

 

We expect all of the items listed above plus the following in our Family Boxes

 

Slicing Tomatoes / Springdale Farm Plymouth, WI / 2 each

 

Loaded Egg Sandwich: Fry an egg to desired done-ness. Toast bread rolls and set aside. Grate a carrot and mix with mayo. Spread carrot mixture on bread, then sliced gouda cheese, a large slice of tomato and finish with the egg and a sprinkling of salt and pepper. Serve immediately for a simple breakfast or even dinner meal.

 

Fennel / Harmony Valley Viroqua, WI / 1 each

 

Radish-Fennel Salad:  Combine thinly sliced radishes with thinly sliced fennel bulb and thinly sliced avocado and drizzle with olive oil and lemon juice. Make a whipped feta dressing with feta cheese, greek yogurt, olive oil, balsamic, and white pepper combined in a blender. Process until smooth then drizzle over veggies and finish with a sprinkle of sumac.

 

We expect the following in our Fruit Boxes

 

Peaches & Red Heart Plums

Stone fruit may be left for 3 to 4 days at room temperature but be sure they are out of direct sunlight. Certainly if your apricots are not fully ripe, they can be left out for longer. Transfer them to the refrigerator once they begin to soften. If you store them right away in the refrigerator, peaches will keep fresh for about 5 to 7 days.

 

Blueberries & Raspberries

Store your berries in the refrigerator.  Wash only those berries you plan to prepare and store the rest dry in their breathable container. Berries will keep the longest if they are stored in a single layer so that those on the top don’t crush the berries on the bottom.

 

Canadice Grapes

Grapes are best stored in your refrigerator. Treat your grapes as you would berries - gently and only rinse when you are ready to enjoy them

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