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08Dec 23

Salmon Piccata

Notta gonna lie, we’re kind of obsessed with this salmon piccata. Obviously, our pescatarian play on the classic Italian-American dish has a few notable differences. One, subbing the usual chicken or veal for salmon. And two, not taking said protein and pounding it flat. Nope, we kept your salmon filet nice n’ plump for this one. 

But don’t worry, the dish remains familiar in other important ways. There’s a crisp breaded crust, of course, in this case using toasted panko that’s been infused with lemon zest and parsley. And naturally, you gotta have the signature buttery, briny, lemony caper cream sauce, that’s just delightfully decadent in the best possible way. We’re serving it up with roasted green beans (which you definitely want to drag through that sauce) and hearty multigrain mushroom pilaf (again, great for soaking up the sauce). And there you have it, we hope you enjoy it a whole lotta!

Total prep time: 15 minutes 

What’s in your bag:

  • Lemon-panko crusted salmon
  • Lemon-garlic green beans
  • Multigrain mushroom pilaf
  • Caper cream sauce

What you’ll need from home:

  • Casserole dish
  • Small saucepan

For the Salmon, Pilaf & Green Beans

  1. Preheat your oven to 375F. 
  2. Arrange the salmon, pilaf, and green beans side by side in your casserole dish. Drizzle about two teaspoons of water over your pilaf. 
  3. Heat for 10 to 15 minutes, or until warmed to your liking. (Optional: If you wanna get the panko crust extra crispy, set your oven to broil. Transfer rice and green beans to your serving dish and put *just* the salmon back in for 1 minute. Every broiler is different, so keep a close eye on to make sure it doesn’t get TOO crispy.)

For the Caper Sauce  

  1. Pour your sauce into a small saucepan and heat over medium-low.
  2. Stirring frequently, heat for 1-2 minutes, or until the sauce gets nice and warm!

To serve, plate up your pilaf and green beans next to your salmon and pour that piccata sauce allllllll over! 

That’s it! #Dinnersolved, dinner served. 

Show us how you WECO!


08Dec 23

Meatball (Dinner) Hero

Tasty spherical greatness rolling your way today! Good thing you’ve got a perfectly crunch-ewy (yes, that’s crunchy & chewy) ciabatta roll with melty provolone to sandwich them in… And savory tomato sugo and vibrant arugula-basil pesto to sauce ‘em up… 

Come to think of it, maybe you will be the one rolling later? Directly from the kitchen to the couch because you’re so darn full and satisfied from this magical meatball dinner moment 😉 

What’s in your bag:

  • 4 beef meatballs, tomato sugo, provolone cheese, ciabatta roll, and basil-arugula pesto
  • Mixed greens salad, Parm crumble, & buttermilk ranch dressing

What you’ll need from home:

  • Casserole dish & aluminum foil
  • Bread knife & cutting board
  • Sheet tray
  • Mixing bowl 

Total prep time: 20 minutes

The Meatballs, Sugo, Ciabatta, & Provolone

  1. Preheat the oven to 350F.
  2. Transfer meatballs to a casserole dish and pour sugo over the top. Cover dish with foil and pop in the oven for 15 minutes. 
  3. While the meatballs are warming up, cut your ciabatta in half and place slices cut-side up on your sheet tray. Rip your provolone in half and arrange pieces on the bread halves. 
  4. After the 15 minutes are up, toss your sheet tray in the oven and heat for 5 more minutes, or until the bread is toasty and the cheese is melty!

To Assemble

  1. Grab the bottom ciabatta slice and load it up with your saucy meatballs. Drizzle your pesto all over, then sandwich with the other ciabatta half.
  2. Chow time 🙂

The Salad

  1. Toss your greens in a bowl with your buttermilk ranch and mix, mix, mix! Garnish with Parm crumble.

That’s it! #Dinnersolved, dinner served. 

Show us how you WECO!

08Dec 23

Chicken Tinga Tacos

No disrespect to whoever came up with ‘Taco Tuesdays,’ but, TBH, we simply can’t understand why you would want to limit taco-venturing to just one night of the week. A meal that you can eat with your hands and customize as you like with toppings? Taco bout perfection. 

So go ahead and grab your tortillas and pile ‘em high with that savory-smoky-spiced shredded chicken stew. Then, you do you garnishing with pico, salsa verde, and some of that fire Mill City Red hot sauce (from our friends at Craic Sauce in Lowell, MA!). Heck, if you’re really feeling crazy, maybe schmear some of your refried beans on that tortilla first for an added layer of flavor? Just a thought 😉

What’s in your bag:

  • Tomato & chile braised shredded chicken breast & thigh
  • Saffron & paprika rice
  • Refried beans with bacon & caramelized onion
  • Cucumber & pickled red onion pico de gallo
  • Roasted tomatillo salsa verde
  • Craic Sauce’s Mill City Red hot sauce 
  • 4 corn tortillas

What you’ll need from home:

  • 3 microwave-safe bowls
  • Nonstick pan (optional)

Total prep time: 5-7 minutes

The Chicken, Rice & Beans

  1. Scoop the rice, chicken and beans into their own microwave-safe bowls and cover each with a damp paper towel. 
  2. Heat each for 2-3 minutes, or until warmed through to your liking.

The Tortillas

  1. Warm ‘em up! You can heat them over an open flame for 5-10 seconds per side, stick them in a nonstick pan, or put them in an oven for 1 min or so.

Taco time! Grab a warm tortilla and pile it high. Are you feeling salsa verde? Pico? Lots of hot sauce? Rice and beans on the side? In the taco? Everywhere? GO CRAZY!

That’s it! #Dinnersolved, dinner served. 

Show us how you WECO!

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