Homestyle Roast Chicken DinnerDIRECTIONS: (serves 4)CONTENTS: • PREHEAT OVEN TO 350°F• LEMON ROASTED CHICKEN: BAKE CHICKEN IN PAN WITH LID ON FOR 20 MINUTES. REMOVE LID

AND CONTINUE TO BAKE AN ADDITIONAL 15 MINUTES UNTIL INTERNAL TEMPERATURE REACHES 155°F. FINISH WITH A SQUEEZE OF THE GRILLED LEMON, FLAKE SEA SALT, AND TRANSFER TO YOUR FAVORITE SERVING PLATTER.

• MASHED POTATOES: PLACE ENTIRE PAN INTO OVEN WITH LID ON AND BAKE 20 MINUTES. REMOVE LID AND CONTINUE TO HEAT UNTIL PUREE IS HOT THROUGHOUT.

• HARICOT VERTS: REMOVE LID FROM BEANS AND PLACE IN OVEN TO BAKE UNTIL WARMED THROUGH, ABOUT 10 MINUTES. REMOVE FROM OVEN AND GARNISH WITH TOASTED ALMONDS,FLAKE SALT AND A SQUEEZE OF FRESH LEMON.

• SALAD: TOSS SALAD WITH VINAIGRETTE AND FLAKE SEA SALT. ENJOY!

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• ½ PAN ROASTED LEMON CHICKEN• ½ OZ SOUFFLE FLAKE SALT• ½ PAN MASHED POTATOES• ½ PAN CHARRED HARICOT VERTS • 2 OZ SOUFFLE TOASTED CHOPPED ALMONDS• ½ PINT OF LEMON WEDGES • ½ PAN CHICORY SALAD• ½ PINT LEMON MINT VINAIGRETTE

Steak House Dinner DIRECTIONS: (serves 4)

CONTENTS: • PREHEAT OVEN TO 350°F• WAGYU BAVETTE STEAKS: REMOVE LID AND PLACE IN OVEN. BAKE STEAKS FOR 20-30 MINUTES, UNTIL IT HAS BEEN WARMED THROUGH AND HAS REACHED YOUR DESIRED COOK TEMP. COOK TO 135°F FOR MEDIUM RARE, 145°F FOR MEDIUM, AND 150°F FOR MEDIUM WELL. REMOVE STEAKS FROM PAN, REST 5 MINUTES AND SLICE. TRANSFER TO YOUR FAVORITE SERVING PLATTER AND SEASON WITH COARSE FLAKE SALT.

• ROASTED BRUSSELS SPROUTS: REMOVE LID AND BAKE IN OVEN FOR 20 MINUTES OR UNTILSPROUTS ARE HEATED THROUGH.

• CRISPY FINGERLING POTATOES: PLACE POTATOES, COVERED, IN OVEN AND BAKE FOR 15 MINUTES. REMOVE LID AND BAKE IN OVEN FOR AN ADDITIONAL 15 MINUTES, UNTIL POTATOES ARE HOT AND CRISPY. SEASON WITH FLAKE SEA SALT.

• CELERY, LEMON, AND PARMESAN SALAD: TOSS SALAD WITH VINAIGRETTE AND SERVE INYOUR FAVORITE SALAD BOWL. GARNISH WITH FLAKE SALT.

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• ½ PAN SEARED WAGYU STEAKS• ½ OZ SOUFFLE FLAKE SALT• ½ PAN ROASTED BRUSSEL SPROUTS• ½ PAN CRISPY POTATOES• ½ PAN CELERY SALAD• ½ PINT LEMON MINT VINAIGRETTE

Japanese Bento Box DIRECTIONS: (serves 4)

CONTENTS: • PREHEAT OVEN TO 350°F• CHICKEN TERIYAKI: ADD PAN TO OVEN, COVERED, AND BAKE FOR 20 MINUTES. REMOVE LID FROM CHICKEN AND BAKE IN OVEN FOR 15 MINUTES, UNTIL THE INTERNAL TEMPERATURE REACHES 155°F.

• VEGETABLE STIR FRIED BROWN RICE: REMOVE LID FROM PAN AND HEAT IN OVEN, UNCOVERED, FOR 20-25 MINUTES. MAKE SURE TO STIR THE RICE HALFWAY THROUGH WHILE STILL IN THE OVEN. REMOVE FROM PAN, AND PLACE ON A SERVING PLATTER. TOP WITH SLICED CHICKEN AND SLICED SCALLION GARNISH.

• CELERY, CUCUMBER SESAME SALAD AND ASIAN SLAW: TRANSFER TO YOUR FAVORITESERVING BOWL AND ENJOY!

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• ½ PAN TERIYAKI GLAZED CHICKEN BREASTS• ½ PINT SLICED SCALLIONS• ½ PAN STIR FRIED BROWN RICE• 1 QUART CELERY & CUCUMBER SALAD• 1 QUART ASIAN STYLE CABBAGE SLAW

Mediterranean Meze DinnerDIRECTIONS: (serves 4)CONTENTS: • PREHEAT OVEN TO 350°F• YEMEN HERB RUBBED CHICKEN BREAST: ADD PAN TO OVEN, COVERED, AND BAKE FOR 20

MINUTES. REMOVE LID AND BAKE FOR AN ADDITIONAL 15 MINUTES, UNTIL THE INTERNALTEMPERATURE REACHES 155°F.

• CHARRED PITA BREAD: REMOVE PITA FROM BAG AND PLACE DIRECTLY ON THE RACKS IN THE OVEN. BAKE FOR 5-10 MINUTES UNTIL THEY ARE WARMED THROUGH.

• QUINOA TABBOULEH, CUCUMBER TZATZIKI, CHICKPEA HUMMUS, & TOMATO, CUCUMBER, MINT SALAD: TRANSFER SPREADS AND SALADS TO SHARE PLATES AND BOWLS FOR A MEZE FEAST.

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• ½ PAN HERB RUBBED CHICKEN BREAST• 1 BAG CHARRED PITA BREAD• 1 QT QUINOA TABBOULEH• 1 PINT CUCUMBER TZATZIKI• 1 PINT HUMMUS WITH CHICKPEAS• 1 QT TOMATO, CUCUMBER & MINT SALAD

Little Italy DIRECTIONS: (serves 4)

CONTENTS: • PREHEAT OVEN TO 350°F• ROASTED EGGPLANT IN TOMATO SAUCE: ADD PAN TO OVEN, COVERED, AND BAKE FOR 20 MINUTES. REMOVE LID FROM PAN, AND BAKE IN OVEN FOR 15 MINUTES, UNTIL THE BREADCRUMBS ARE CRISP AND EGGPLANT IS WARMED THROUGH.

• PASTA IN BUTTER WITH PARM: ADD PAN TO OVEN, COVERED, AND BAKE FOR 20 MINUTES. REMOVE LID AND STIR PASTA. BAKE IN OVEN FOR AN ADDITIONAL 15 MINUTES, THEN TRANSFER TO A LARGE SERVING PLATTER.

• CHARRED RABE WITH LEMON AND GARLIC: REMOVE LID AND BAKE IN OVEN FOR 20 MINUTES OR UNTIL RABE IS HEATED THROUGH. FINISH THE RABE WITH A SQUEEZE OF LEMON JUICE.

• TOMATO BRUSCHETTA: WARM BREAD IN OVEN FOR 10 MINUTES DIRECTLY ON RACK. PLACE CROSTINI ON A PLATTER AND GARNISH EACH PIECE WITH A MOUND OF TOMATO SALAD.

• CAESAR SALAD: TOSS SALAD WITH DRESSING, ADD TO A LARGE BOWL, AND GARNISH WITH PARM FRICO AND CROUTONS.

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• ½ PAN ROASTED EGGPLANT IN SAUCE• ½ PAN PASTA IN BUTTER AND PARM• ½ PAN CHARRED RABE WITH GRILLED LEMON• 1 BAG HOUSE CROSTINI• 1 QT TOMATO SALAD• ½ PAN CAESAR SALAD• ½ PINT CAESAR DRESSING• ½ PINT PARM FRICO

Fall into AutumnDIRECTIONS: (serves 4)

CONTENTS:• PREHEAT OVEN TO 350°F• THYME AND GARLIC ROASTED PORK LOIN: BAKE PORK IN PAN, COVERED, FOR 20 MINUTES.

REMOVE LID AND CONTINUE TO BAKE AN ADDITIONAL 15 MINUTES UNTIL INTERNAL TEMPERATURE REACHES 145°F. REMOVE FROM THE PAN AND ALLOW LOIN TO REST 5 MINUTES, THEN SLICE AND TRANSFER TO A PLATE. FINISH WITH FLAKE SEA SALT.

• ROASTED BUTTERNUT SQUASH: REMOVE LID AND BAKE IN OVEN FOR 20-25 MINUTES OR UNTIL VEGETABLES ARE HEATED THROUGH.

• HONEY CARAMELIZED CARROTS AND PARSNIP: REMOVE LID AND BAKE IN OVEN FOR 20-25 MINUTES OR UNTIL VEGETABLES ARE HEATED THROUGH.

• HERBED BROWN RICE: REMOVE LID FROM PAN AND HEAT IN OVEN, UNCOVERED, FOR 20-25 MINUTES. MAKE SURE TO STIR HALFWAY THROUGH. REMOVE FROM PAN AND PLACE ON A SERVING PLATTER.

• KALE, APPLE, AND ALMOND SALAD: TOSS GREENS AND APPLES WITH VINAIGRETTE AND TRANSFER TO A PLATTER OR BOWL. GARNISH WITH TOASTED ALMONDS AND FLAKE SEA SALT. ENJOY!

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• ½ PAN ROASTED GARLIC PORK LOIN• ½ OZ SOUFFLE FLAKE SALT• ½ PAN ROASTED BUTTERNUT SQUASH

AND CARROTS & PARSNIPS

• ½ PINT PARSLEY LEAVES• ½ PAN HERBED BROWN RICE• ½ PAN KALE, APPLE SALAD, SOUFFLE

OF CHOPPED TOASTED ALMONDS

• ½ PINT APPLE CIDER MAPLE VINAIGRETTE

Roman FeastDIRECTIONS: (serves 4)

CONTENTS: • PREHEAT OVEN TO 350°F• RIGATONI ALL ‘AMATRICIANA: ADD PAN TO OVEN, COVERED, AND BAKE FOR 20 MINUTES. REMOVE LID AND STIR PASTA. BAKE IN OVEN FOR 15 MORE MINUTES, THEN TRANSFER TO A LARGE SERVING PLATTER.

• OLIVE OIL BRAISED CHICKPEA, OLIVES, ROSEMARY: PLACE CHICKPEAS IN THE OVEN,IN THE PAN, COVERED, FOR 10 MINUTES TO SLIGHTLY WARM.

• BAKED GARLIC BREAD: REMOVE BREAD FROM BAG AND PLACE DIRECTLY ON THE RACKS IN THE OVEN. BAKE FOR 5-10 MINUTES UNTIL WARMED THROUGH.

• FARO, ROASTED FIG, CRESS, BALSAMIC GLAZE: TOSS THE GRAINS AND FIGS WITH CRESS AND BALSAMIC, SEASON WITH FLAKE SEA SALT. IF YOU HAVE IT, ADD CULATELLO AND/OR WHIPPED RICOTTA SPREAD TO SALAD.

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• ½ PAN RIGATONI IN AMATRICIANA SAUCE• 1 QT BRAISED CHICKPEAS• ½ PAN GARLIC BREAD• 2 OZ SOUFFLE TOASTED CHOPPED ALMONDS• ½ PAN CRESS & HERBS• 1 QT FARO AND 1 PINT ROASTED FIG• ½ PINT BALSAMIC FIG DRESSING

Comfortable and CozyDIRECTIONS: (serves 4)CONTENTS: • PREHEAT OVEN TO 350°F• BRAISED BEEF BOURGUIGNON: ADD PAN TO OVEN, COVERED, AND BAKE FOR 20 MINUTES.

REMOVE LID AND STIR. BAKE IN OVEN FOR 15 ADDITIONAL MINUTES, THEN TRANSFER TO A LARGE SERVING PLATTER.

• POTATOES LYONNAISE: PLACE ENTIRE PAN INTO OVEN, WITH LID, AND BAKE 20 MINUTES. REMOVE LID AND CONTINUE TO HEAT FOR 20 MORE MINUTES UNTIL POTATOES ARE CRISP.

• ROASTED WILD MUSHROOMS, PARSNIP PUREE: PLACE ENTIRE PAN INTO OVEN, WITH LID, AND BAKE 10 MINUTES. REMOVE LID AND BAKE 15 MORE MINUTES TO CRISP MUSHROOMS.

• ROASTED SQUASH SOUP, CRÈME FRAICHE, PEPITA: ADD SOUP TO A POT AND HEAT ON STOVE TOP OVER MEDIUM HEAT, STIRRING EVERY SO OFTEN, UNTIL SOUP IS HEATED THROUGHOUT. DIVIDE SOUP INTO SMALL INDIVIDUAL BOWLS AND FINISH EACH ONE WITH A DOLLOP OF CRÈME FRAICHE AND A SPRINKLE OF PEPITAS.

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• ½ PAN BEEF BOURGUIGNON• ½ OZ SOUFFLE FLAKE SALT• ½ PAN POTATOES LYONNAISE• 2 OZ SOUFFLE CHOPPED PARSLEY• ½ PAN WILD MUSHROOMS WITH

PARSNIP PUREE

• 1 QUART SQUASH SOUP• ½ PINT CRÈME FRAICHE• 2 OZ SOUFFLE TOASTED PEPITAS

Veggie CentricDIRECTIONS: (serves 4)

CONTENTS: • PREHEAT OVEN TO 350°F • CAULIFLOWER STEAK, CASHEW BUTTER, RAISINS: REMOVE LID AND BAKE IN OVEN FOR 20-

25 MINUTES UNTIL CAULIFLOWER IS HEATED. GRAB YOUR FAVORITE SERVING PLATTER AND SPREAD THE CASHEW BUTTER ON THE PLATE. PLACE CAULIFLOWER ON TOP AND GARNISH WITH PICKLED RAISINS AND PARSLEY LEAVES.

• CHARRED BROCCOLI WITH LEMON: REMOVE LID AND BAKE IN OVEN FOR 20-25 MINUTES UNTILBROCCOLI IS HEATED THROUGH. FINISH THE BROCCOLI WITH A SQUEEZE OF LEMON JUICE.

• ROASTED BEETS, PICKLED ONION, POPPY SEED: TRANSFER TO YOUR FAVORITE SERVING BOWL AND ENJOY AT ROOM TEMPERATURE. IF YOU HAVE IT, ADD THE WHIPPED RICOTTA.

• ROASTED CABBAGE, HORSERADISH VINAIGRETTE: REMOVE LID AND BAKE IN OVEN FOR 20-25 MINUTES UNTIL CABBAGE IS HEATED THROUGH.

• FARO, HERB, GREEN APPLE SALAD: TOSS THE GRAINS AND APPLE WITH VINAIGRETTE AND SEASON WITH FLAKE SEA SALT.

• ½ PAN CAULIFLOWER STEAK• ½ PINT CASHEW BUTTER• 2 OZ SOUFFLE PICKLED RAISINS• 2 OZ SOUFFLE CHOPPED PARSLEY• ½ OZ SOUFFLE FLAKE SALT• ½ PAN BROCCOLI WITH GRILLED LEMON• 1 QUART ROASTED BEET, HERBS,& PICKLED ONION SALAD

• ½ PINT PICKED BASIL & PARSLEY• ½ OZ SOUFFLE POPPY SEED• ½ PAN CHARRED CABBAGE• ½ PINT CILANTRO LEAVES• ½ PAN FARO & APPLE SALAD• ½ PINT LEMON MINT VINAIGRETTEalltownfresh.com

Southern Hospitality DIRECTIONS: (serves 4)CONTENTS: • PREHEAT OVEN TO 350°F • SLOW COOKED PULLED PORK, APPLE CIDER GLAZE: PLACE ENTIRE PAN INTO OVEN, WITH

LID, AND BAKE 20 MINUTES. REMOVE LID AND BAKE FOR AN ADDITIONAL 10 MINUTES UNTIL PORK HAS REACHED ABOVE 145°F.

• BEAN CHILI: ADD CHILI TO A POT AND HEAT ON STOVE TOP OVER MEDIUM HEAT, STIRRING EVERY SO OFTEN, UNTIL IT IS HOT. DIVIDE INTO SMALL INDIVIDUAL BOWLS AND FINISH WITH A SPRINKLE OF GRATED CHEESE AND SCALLIONS.

• CABBAGE AND APPLE SLAW & CHARRED OKRA AND TOMATO SALAD: TRANSFER SALADS TO FAMILY STYLE BOWLS FOR ALL TO ENJOY.

• BUTTERMILK BISCUITS: REMOVE BISCUITS FROM CONTAINER AND PLACE DIRECTLY ON THE RACKS IN THE OVEN. BAKE FOR 5-10 MINUTES UNTIL THEY ARE WARMED THROUGH.

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• ½ PAN PULLED PORK• 1 QUART BEAN CHILI• ½ PINT SHREDDED CHEDDAR• 2 OZ SOUFFLE SLICED SCALLIONS• 1 QUART COLESLAW• SOUFFLE POPPY SEEDS• 1 QUART CHARRED OKRA & TOMATO SALAD• ½ PINT CILANTRO LEAVES• ½ PAN BUTTERMILK BISCUITS

KEEP IT FRESH!@alltownfresh

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