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14Oct 21

Lasagna

Fall calls for layering up and we’re gonna start with the best kind of layering – LASAGNA. Just layers upon layers of goodness to kick off your weekend, including creamy bechamel and our sweet cherry tomato sugo. Fifteen minutes in the oven while you prep the salad and set the table and you’ve got a lovely Friday night in store. And don’t sleep on the apple cider vinaigrette! It follows in the footsteps of all our other dressings in being drinkable. (Don’t really drink it though, then the leaves will be sad and lonely.)

Oh, and since you’re a human being with taste buds and therefore love lasagna, we’ll let you in on a little secret. This is not the last you’ll see of lasagna in October. Far from it. Keep your eyes peeled for our next lasagna drop! For now though, enjoy what’s in front of you 🙂 Let’s go!

What’s in your bag:

  • Lasagna
  • Little leaf greens salad
  • Apple cider vinaigrette 
  • Garlic bread

What you’ll need from home:

  • Casserole dish
  • Salt and pepper
  • Mixing bowl

Total prep time: 15 minutes

 

The Lasagna

  1. Preheat your oven to 350F.
  2. Put the lasagna in a casserole dish. Leave it upright. Or, may we suggest laying it on its side to get alllll those layers nice and warm?  Up to you.
  3. Bake for about 12 – 15 minutes until heated through..

The Salad

  1. Toss the leaves and shaved veggies in a bowl.
  2. Season with salt and pepper
  3. Dress with apple cider vinaigrette and boom, salad!

The Garlic Bread

The best way to unlock the power of the garlic bread is to throw it in the oven with lasagna when there is about 5 minutes left on the timer. Your choice here – wrap in foil if you like it soft and steamy, leave it unwrapped for crispy, crunchy.  Either way, get it hot! 

Place the lasagna on a plate, scoop a little salad on the side and garlic bread, too. Dig in to a wonderful weekend! 

 

 

That’s it! Dinner solved, dinner served. #weareWECO

 

14Oct 21

Teriyaki Salmon

We’re ecstatic that salmon has made it into the regular WECO rotation and that y’all seem to be loving it so much! Tonight’s dinner definitely won’t disappoint, that’s for sure, thanks to the salmon, but also because of the fried rice. Everytime we type fried rice we accidentally type “friend” rice, which is kind of the same because of how much we love fried rice. You can be friends with food – don’t let anyone tell you otherwise, please. 

Recently we’ve been playing around with different temperatures all on one plate.  We’re dividing it straight down the middle this time – salmon and frie(n)d rice hot, beans and cukes cold. The contrast makes the flavors pop even more. Let’s get going on tonight’s hot/cold adventure!

What’s in your bag:

  • Salmon
  • Sweet chili mango glaze
  • Fried rice 
  • Green beans
  • Chili-marinated cukes

What you’ll need from home:

  • Sheet tray lined with aluminum foil
  • Medium saute pan
  • Olive/canola oil

Total prep time: 12 minutes

 

The Salmon

  1. On a sheet tray lined with aluminum foil, arrange the salmon pieces skin side up.
  2. Pop them under the broiler on low for 2-3 minutes, until the skin begins to blister and sizzle.
  3. Flip them over, coat with sweet chili mango glaze.
  4. Broil for another 3-4 minutes, or until warmed through. Give them another flip, distribute the glaze onto the skin side, and give a final kiss under the broiler to caramelize the glaze on the skin, about 2 minutes more. 

The Fried Rice

  1. In the saute pan, on high heat, add some oil (1-2 tbsp).
  2. Once hot, scoop in the fried rice – let it crackle and pop. 
  3. Stir and heat throughout with some good crispies – about 3-4 minutes.

The Green Beans

We prefer these cold! If you wanna nuke them, be our guest. But we love a hot/cold contrast and since the fried rice and salmon will be nice and warm, keep these cool and refreshing.

The Cukes

We know that everyone has their own experience when it comes to cooking. But we truly hope no matter who you are or how old you are, you know not to heat cucumbers. That’s all.

Plate up the salmon with your fried rice, green beans and cucumbers. Enjoy, and happy almost weekend!

 

That’s it! Dinner solved, dinner served. #weareWECO

14Oct 21

Brassica Noodle Bowl

Let’s noodle! We love this bowl for many reasons. Most importantly, it tastes *chef’s kiss.* But it also caters to all sorts of diets – it’s gluten-free, dairy-free and vegan. We love that almost everyone can enjoy this bowl! It’s a lovely medley of charred baby brassicas, tender rice noodles, baby kale, radishes and edamame. And the nori vinaigrette is what really makes the magic happen here. Lightly smokey, acidic, sweet and nutty from the heaping quantities of sesame seeds – it’s perfectly suited for this dish. Just you wait. Or don’t, actually. Let’s go!

Total prep time: 2-4 minutes

What’s in your bag:

  • A big delicious bowl of gluten-free, dairy-free, vegan goodness 

What you’ll need from home:

  • A fork.

How to prep:

Option 1: Cold. Do nothing! This is our pick, but choose your own adventure.

Option 2: Hot. Remove the ramekin of dressing and pop the entire bowl into the microwave for 2-3 minutes, until warm. 

Drizzle the nori vinaigrette all over and enjoy!

 

That’s it! Dinner solved, dinner served. #weareWECO

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