Behind the Feast
Take a peek behind the curtain to see how some of your favorite meal kit feasts — from mains to sides to sauces — are made.
Carrot-Mint Salad with Cumin Dressing
This simple salad is all about the sweet carrots, bright mint leaves, and the dressing with the earthy, nutty flavor of lightly toasted cumin seeds.
Cabbage, Apple and Date Salad with Black Cumin Seed Dressing
Gently cooked (blanched) cabbage is a nice alternative to lettuce. Delicious tossed with apples, spiced almonds, dates, and a black cumin seed dressing.
This beet tahini is the hummus alternative you may have never known you needed.
White Bean Puree
A smooth, slightly loose white bean puree delicious as the base for roasted or grilled vegetables, varying them from season to season.
Fennel and Cucumber Ceviche
Vegetable ceviche? It is a thing, a really delicious thing. We take thinly sliced fennel, cucumber, green onions, and grapes and add a freshly squeezed lime juice dressing.
Pickled Red Onion
Pickled red onions are one of those simple things that make a big difference if you have them on hand. Enjoy them mixed into mayonnaise or on their own, topping a sandwich or salad.
Raita can be made from a variety of vegetables, herbs, and seasonings. This one, made with plant-based yogurt, cucumber, and cilantro is most often served as a condiment with cooling properties. Spoon it onto a spicy stew or a well-seasoned naan.
We love to coat whole edamame in a soy-sesame-chili sauce glaze and then enjoy eating them straight out of the pod.
Salt Pickled Lemons
Lemons, salt, and time are all you need to transform the bitter rinds to a soft and deliciously intense ingredient unlike its former self.
We use this dressing a lot to brighten some of our favorite vegetables. Depending on the season, use it in a salad featuring cabbage, green beans, and white beans or one made from radicchio, shaved cauliflower, and salted almonds.