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29Jun 22

Summer Veg Ravioli

There are few things we love more than taste testing Deano’s ravs. Mostly because we’ve never met a Deano’s rav we didn’t like, so taste testing is basically just our team sitting in the kitchen eating all the ravs JP cooked up and smiling hehe 🙂 These farmer’s market ravs had us cheesin’ real huge, cus how can you go wrong when you stuff a cute little pasta pillow with carrots, corn, peas, artichoke hearts, sundried tomatoes, and mascarpone cheeeeese? You can’t. And when you pair them with this veggie balsamic sugo? It’s a veggies up the wazoo kinda day, and that’s the only way we want our veggies. What do we want? VEGETABLES! And when do we want them? NOW! Go forth and enjoy, peeps!

What’s in your bag:

  • Deano’s farmer’s market ravioli
  • Swiss chard, roasted eggplant, roasted peppers, cherry tomato + balsamic vinegar sugo
  • Crumbled feta, hazelnuts + mint
  • Roasted garlic focaccia
  • Local greens salad with lemon vinaigrette

What you’ll need from home:

  • Big pot
  • Strainer 
  • Saucepan
  • Mixing bowl
  • Salt + pepper
  • Sheet pan (optional)

Total prep time: 15 minutes

The Ravioli

  1. Boil a pot of salted water.
  2. Once boiling, drop in the ravioli. Cook ‘em for about 4 minutes. They’ll float when they’re ready, but don’t hesitate to test them to make sure they’re done right.
  3. Reserve about a cup of pasta water.
  4. Strain the pasta.

The Sugo (and Shredded Smoked Chicken if you ordered it!)

For the shredded smoked chicken, add it to a lightly oiled saucepan over medium heat. Saute for 3-5 minutes. After 3-5 minutes, proceed to step 1 below. Didn’t order the chicken? No worries, start at step 1 🙂

  1. Pour the sugo into a saucepan over medium heat.
  2. Heat until warmed through —about 5-7 minutes.
  3. Use a few splashes of the reserved pasta water from the ravioli to thin out the fondue if you’d like—your call! Season with salt and pepper to taste.

The Salad

  1. Throw the greens into a mixing bowl. 
  2. Season with salt and pepper to taste.
  3. Drizzle the lemon vinaigrette all over and toss it up!

The Focaccia

  1. Easiest of them all! Pop it in the oven on a sheet pan or in the toaster until it gets as crispy as you want it. 

Alright now, time to eat! Plate your ravioli in a shallow bowl, and spoon over your sugo. Top with a sprinkling of crumbled feta, hazelnuts + mint. The salad and focaccia? Those can hang out on a side plate. Enjoy, Fam 🙂

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

29Jun 22

Blackened Chicken + Charred Corn Salad

Happy Wednesday Fam! Time to do some simple math: (ugh, we know, you don’t want to turn your brain on right now but trust us it’s gonna be a piece of cake!) What does an airline chicken breast marinated overnight in spices, plus a citrusy slaw, plus fresh crisp greens, plus veggies like red onion and peppers, plus charred + roasted corn, plus guac equal? Easy! A bangin’ bowl to make Wednesday dinner (or Thursday lunch!) a breeze. Thanks for bearing with us through that complex algebra there, you aced the test 😉 

Total prep time: 5 minutes 

What’s in your bag:

  • The salad of your dreams
  • Guac
  • Cilantro lime vinaigrette

What you’ll need from home:

  • Aluminum foil-lined sheet tray
  • Mixing bowl
  • Salt + pepper

How to prep:

  1. It’s a flipper! Remove the ramekins of guac and vinaigrette and invert your salad into a mixing bowl to reveal the beautiful goodies underneath.
  2. Drizzle with dressing and mix, mix, mix!
  3. Plop the guac in, top with your chicken, and season the salad with salt + pep.
  4. Dig in! 

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

28Jun 22

Steak Gyro

It’s not a JEYE-roh it’s a YEE-roh! Like, rhymes with hero. Like, Superman. Or Batman. Or the Teenage Mutant Ninja Turtles. Anyways, gyro or hero, this delicious sandwich style meal is sure to save the day. Minimal reheating, easy assembly, and no forks required. You can lather some tzatziki on your flatbread, and if you’re up to it, pile on all the toppings. Steak, tzatziki, baba ganoush, salad, and farro. Chef Matt is an advocate for putting the farro on your gyro, instead of leaving it on the side. If you’d rather the dip-your-flatbread-into-the-baba-and-tzatziki route, go for it. You got this. 

What’s in your bag:

  • Shaved sirloin steak
  • Dill + lemon tzatziki 
  • Baba ganoush
  • Cucumber + tomato salad
  • Toasted farro
  • Flatbread

What you’ll need from home:

  • Sheet tray with aluminum foil
  • Olive oil 
  • Saute pan
  • Microwave (optional)

Total prep time: 10-15 minutes

The Steak

  1. Preheat your oven to 350F. 
  2. Drizzle a little bit of olive oil onto your foil-lined sheet tray and place the steak mixture on the tray in a pile. Leave room for the flatbread if you’re heating the flatbread in the oven.
  3. Heat for around 8-10 minutes or until warmed through. 

The Flatbread

Option #1: Place your flatbread on your sheet tray with 3-4 minutes left on your steak timer. Take out when steak is done. 

Option #2: Place in the microwave for 10-20 seconds (err on the side of less) or until warmed through.

The Farro

  1. Drizzle some olive oil in a saute pan and turn on medium heat. 
  2. When the oil is glistening, toss the farro in, stir, and heat for 3-5 minutes or until warmed through. 

The Cucumber + Tomato Salad, Baba Ganoush, and Tzatziki

  1. Best served cold or at room temp!

Grab a plate and assemble your gyro! You can make it a sandwich, dip your flatbread in the tzatziki + baba ganoush, or any combination of the two! 

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

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