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Hi Fam! Hope you’re enjoying the coziest week filled with rest, delicious meals (see below on how to reheat those!) and lots of love. Read through these instructions first, then get to cookin’! 🙂


Bucatini Bolo

  1. Get a big pot of water on the stove, and season well with salt (salty water is good water!) Bring to a boil.
  2. Meanwhile, grab a large saucepan and add a pat of butter. Pop it over medium heat ‘til the butter bubbles.
  3. Carefully pour the bolognese into the pan and heat until lightly simmering. When simmering, turn off heat.
  4. Back to the boiling water! Drop in the bucatini and give it a stir to separate. Cook for 2-3 minutes until they float—test them for doneness—but should be no more!
  5. Reserve a cup of the bucatini water and strain.
  6. Toss the bucatini into the pan with the bolognese. Add a couple splashes of the reserved pasta water.
  7. Cook over low heat for a few minutes until the sauce clings to the bucatini. Season with S+P as needed!
  8. Toss your focaccia in a toaster or oven for a few minutes to warm it up, and top your bucatini bolo with your whipped ricotta. Enjoy!

Coq Au Vin

  1. Preheat your oven to 375F.
  2. Remove the lid to your container of coq au vin and place in the oven for 10 minutes.
  3. Arrange potatoes evenly on an aluminum foil lined sheet tray and place in the oven with coq au vin for 12-15 minutes more.
  4. Serve together on a plate and enjoy!

Shrimp Curry

  1. Pour the curry into a pot. Heat on medium heat, stirring occasionally, for around 10 minutes or until warmed to your liking. With 2-3 minutes left, stir your shrimp in. If you’d like, add a splash of water and adjust to desired consistency. Season with salt and pepper to taste!
  2. Put the rice in a microwave safe bowl. Drizzle a teaspoon or two of water over it. Heat it for 2-3 minutes.
  3. To serve, scoop rice into a shallow bowl and pour curry on top. Add a dollop of sumac yogurt on top and enjoy!

Winter Squash Enchilada Kit

Filling the Tortillas:

  1. Preheat your oven to 350F.
  2. Grab your nonstick cooking spray or olive oil and lightly grease your tin container, then place it to the side.
  3. Grab a tortilla and arrange a couple spoonfuls of your filling in a horizontal line towards the bottom of the tortilla. Any leftover filling can be used later!
  4. Now rollllll it up (leaving the sides open)! 
  5. Grab your tin container and position it horizontally (yenno, the long way!) Place your filled tortilla inside, positioned vertically inside your container. You should have 1 row of 6 enchiladas once they’re all filled up!
  6. If you have any leftover filling, arrange that around your enchiladas.

Final Steps:

  1. Pour your torched poblano crema ALL OVER your enchiladas, and then sprinkle your cheese over too!
  2. Toss in the oven for 15-20 minutes. We’d recommend checking at 15 minutes to make sure your cheese isn’t getting too toasty 🙂

The Rice + Beans:

  1. Grab a nonstick pan and add a little butter or oil. Heat over medium heat.
  2. Scoop the rice + beans into your pan, breaking up clumps with the back of the spoon. Stir it around so everything snaps, crackles and pops. Once fragrant and hot, you’re good! Enjoy with your enchiladas 🙂


Holiday Cookie Dough Bundle

  1. Preheat the oven to 350F. Keep the dough in the fridge while your oven warms up!
  2. Grease a sheet tray with non-stick spray or butter.  
  3. Gently tap the dough onto a surface to remove from the container. Use a knife to cut your hunk of dough into 8 equal pieces, and roll them into balls with your hands.
  4. Place 2 inches apart on the baking sheet and bake for 12 minutes. 
  5. The cookie edges should be firm but the inside should still be soft, they’ll cook a bit more as they cool. 
  6. Let them cool for 3-5 minutes to firm up. Enjoy! 🙂

Gingerbread Buddies

These cute lil’ gingerbread buddies are ready to decorate! The world is your oyster, peeps, and tonight you’re a cookie artist 🙂

Our favorite ways to decorate include: 

  • Spreading your icing all over with the back of a spoon.
  • Creating designs with a toothpick, chopstick or even a completely clean paint brush.
  • Using a plastic sandwich bag as a homemade pastry bag—pour the icing in, seal it up, and cut a TINY hole in one of the bottom corners. Design away!
  • Pour some white icing in a shallow dish, add some drops of green, twirl it around with a toothpick to make a design, then dip your cookie in it! 

Peppermint Hot Cocoa

  1. Pour your cocoa into a small pot and heat over low-medium heat until lightly simmering.
  2. Ladle into a mug and enjoy with your candy cane!


Quinoa, Sausage, Kale + Goat Cheese Frittatas

Option #1: Heat on a plate in the microwave for 1-2 min 

Option #2: Heat in a 350F oven on an aluminum foil lined sheet tray for 8-10 minutes or until warmed to your liking. – done

Cinnamon Rolls

  1. These are parbaked and best enjoyed warm! Preheat the oven to 375F. Leave your vanilla icing at room temp while you cook your cinnamon rolls.
  2. Place your cinnamon rolls in a lightly greased casserole dish and toss in the oven for 8-10 minutes.
  3. Spread your icing on the warm cinnamon rolls. Enjoy! – done

Veggie Huevos Rancheros

  1. Preheat the oven to 375F.
  2. Remove the lid to your huevos rancheros. Drizzle your salsa roja all over, and sprinkle your cheese on top.
  3. Place in the oven for 10-12 minutes.

The Tortillas: While your huevos rancheros are in the oven, warm up your tortillas on a nonstick pan for a minute or two.

  1. To serve, spoon onto a warmed tortilla and top with a spoonful of guacamole! – done


  1. Preheat the oven to 400F. Line a sheet tray with aluminum foil, sealing it well to prevent a mess later on! 
  2. Arrange your bacon evenly on the sheet tray making sure it doesn’t overlap.
  3. Pop in the oven for 15-20 minutes or until crisped up to your liking, checking periodically to prevent burning.
  4. Place your bacon on a paper towel-lined plate to absorb any leftover grease, and enjoy!

And that’s it! Cozy week served, Cozy week solved. #weareWECO

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