It's no surprise that we all like a little dinner inspiration from time to time - even the greatest Cooks amongst us. So here are 4 recipes you could add to the menu this week. To make it easy, simply head to the Package Deal  page, find the recipe you are after and add the goodies to your cart. Your Dinner Package will then be delivered to your door with your recipe sheet.

We know that you may not require all the ingredients in every package - like Olive Oil, most of us have that in the simply remove this item from your cart.

Happy cooking !

Packages available 5th – 29th April 2021

PrawnFriedRice.jpgQuinoa Shrimp “Fried Rice”

Thank you Cooking Classy 

Servings: 4
Prep: 10 minutes
Cook: 20 minutes
Ready in: 30 minutes

1 cup white quinoa
12 oz medium shrimp, peeled and deveined (340gm of Prawns)
6 tsp olive oil , divided
1 1/2 cups frozen peas and carrots blend (we'll use Spring Harvest Mix)
1/2 cup shelled edamame (we’ll use canned edamame)
3/4 cup chopped green onions (about 4 stalks)
3 cloves garlic , minced
2 tsp peeled and finely minced ginger
4 large eggs
2 Tbsp soy sauce , or to taste
2 Tbsp mirin
2 tsp sesame oil
1/4 cup chopped cilantro (coriander)


1. Preferably the day before preparing this dish cook quinoa according to directions on package in 2 cups water. Chill in an airtight container in refrigerator until ready to use. 

2. The quinoa can also be cooked just before preparing the recipe, just drain off any excess liquid.

3. Heat 2 tsp oil in a 12-inch (fairly deep) non-stick skillet or non-stick wok over medium-high heat. 

4. Add shrimp, season lightly with salt and cook, tossing occasionally until shrimp are opaque and just cooked through, about 2 minutes. Transfer shrimp to a plate. 

5. Add another 2 tsp oil to skillet. Add peas and carrots, edamame, green onions, garlic and ginger and saute 3 minutes. Push veggies over to one side of the pan. 

6. Add remaining 2 tsp oil to opposite side of the pan. Add in eggs and cook and scramble until they are just set (but are still slightly runny). 

7. Add quinoa and shrimp to skillet. Drizzle in soy sauce, mirin and sesame oil. 

8. Cook and toss until liquid has evaporated, about 2 - 3 minutes. Toss in cilantro and serve warm.


SobaNoodles.jpgSoba noodles with kale, sesame, and slivered brussels sprouts

Thank you

Serves 3-4

8 oz. soba noodles (226gm)
8 tsp sesame oil, divided
1 bunch Tuscan kale (we’ll use Red Kale) 
sea salt
8 Brussels sprouts
1 clove garlic
1 TBS brown rice wine vinegar
1 tsp soy sauce
1 TBS sesame seeds, toasted in a dry skillet until golden
2 pinches red chile flakes
handful of slivered chives or scallions


1. Bring a large pot of salted water to a boil, then cook the soba noodles according to package directions. Drain, then toss with 3 tsp of the sesame oil.

2. While the noodles are cooking, prepare the veggies. Wash and dry the kale. If using large, Tuscan kale, remove the leaves from the stems, then, working in batches, stack the leaves, roll them up tightly, and slice into thin ribbons. Place the ribbons in a large bowl. If using baby kale, simply put the clean dry leaves into the bowl. Add 2 tsp of the sesame oil and 1/4 tsp sea salt, then massage with your hands until the leaves have started to shrink and glisten.

3. Remove the outer leaves from the Brussels sprouts, cut off the bottom stem, then slice them as thinly as possible, using a mandoline (carefully!) if you have one. Cut the slices into slivers, then toss with the kale.

4. Pound the garlic into a paste with 1/8 tsp salt in a mortar and pestle. Whisk in the rice vinegar, then the remaining 3 tsp sesame oil, then the soy sauce, until you have a smooth dressing. Pour over the kale and Brussels sprouts and toss to coat. Toss with the cooked noodles, sesame seeds, and red chile flakes. Finish with chives or scallions, and serve at room temperature or chilled.


ZucchiniTacos.jpgTaco Zucchini Boats

Thank you Cooking Classy 

Servings: 5
Prep: 20 minutes
Cook: 25 minutes
Ready in: 45 minutes

4 - 5 medium zucchini, stem trimmed, sliced into halves through the length
2 Tbsp olive oil, divided

3/4 cup chopped yellow onion
1 lb. 92% lean ground turkey (455gm turkey mince)
2 tsp minced garlic
Salt and freshly ground black pepper
1 Tbsp chili powder (preferably 1 1/2 tsp regular 1 1/2 tsp ancho chili powder)
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
3/4 cups drained and rinsed canned black beans
3 Tbsp minced cilantro, divided (coriander) 
1 Tbsp fresh lime juice
1 1/4 cups shredded Mexican cheese (we’ll use shredded cheese) 
2 medium roma tomatoes, diced
Sour cream, Mexican hot sauce or red onion for serving (optional)


1. Preheat oven to 400 degrees.

2. Using a spoon, scoop centers from zucchini while leaving a little over 1/4-inch rim to create boats.

3. Place zucchini in two baking dishes (I used one large and one medium), brush lightly with 1 Tbsp of the olive oil and season lightly with salt.

4. Roast in preheated oven until nearly tender, about 18 - 22 minutes.

5. Meanwhile, heat olive oil in a 12-inch non-stick skillet over medium-high heat, add onion and saute 2 minutes.

6. Add ground turkey and garlic season with salt and pepper and cook, tossing and breaking up occasionally until just cooked through.

7. Add in chili powder and cumin and cook and toss 20 seconds. 

8. Stir in chicken broth, tomato sauce and black beans and bring to a simmer then reduce heat to medium-low and let simmer until sauce has reduced, about 5 minutes.

9. Spoon in 2 Tbsp cilantro and the lime juice.

10. Spoon turkey taco filling into roasted zucchini, sprinkle top with cheese then return to oven and and bake until cheese is melted and zucchini are tender, about 5 minutes longer.

11. Sprinkle with tomatoes and remaining 1 Tbsp cilantro then serve immediately.

QuinoaSalad.jpgEasy Detox Quinoa Salad


This healthy detox quinoa salad combines beets, chickpeas, arugula and quinoa into a delicious and nutritious salad packed with detoxifying properties!

Prep Time: 5 minutes
Total Time: 5 minutes
Serves: 2

4 cups arugula
1 cup cooked quinoa
1 cup cooked beets preferably organic, diced
1 15 oz can chickpeas, drained and rinsed (400gm)

for the dressing:

Juice of 1 lemon
2 tablespoons tahini
1 tablespoon coarse mustard
1 garlic clove , grated
1 tablespoon water (if needed)
Salt & pepper to taste


1. In a large bowl, mix together all the salad ingredients.

2. Whisk together the vinaigrette ingredients. Pour of the salad and toss until everything is combined.

Refrigerate for 30 minutes (optional) or serve immediately.


BrocMac&Cheese.jpgBroccoli + Quinoa Mac and Cheese


Prep: 5 minutes
Cook: 15 minutes
Serves: 4

1 cup white quinoa
1 1/2 cups broccoli florets
2 cups vegetable broth or water
1/2 cup water
1/2 cup nutritional yeast or parmesan
Salt + pepper if desired


1. Add quinoa, broccoli, broth and water to a large sauce pan. Bring the mixture to a boil, stir and then cover and reduce to simmer for 15 - 20 minutes. You want the quinoa to be fluffy and the water to be absorbed.

2. Remove from the heat and stir in nutritional yeast (or cheese). Taste and add salt and pepper if desired.

Serve immediately and enjoy!