Our easy weeknight meals are made with minimal ingredients, require few steps, and cost under $10 per serving!
Enjoy this warm and hearty dinner salad with a fresh baguette. This recipe is easy to tailor to what you have on-hand. Substitute beets, butternut squash, sweet potatoes, or turnips for the Vegetable Roasting Mix. It also works well with salmon or chicken! Want a vegetarian option? Swap steak for 15 oz. of chickpeas and double the amount of walnuts.
Prep time: 15 min.
Cook time: 1 hour 10 min.
- ½ lb. Pineland Farms Beef Stir Fry Strips
- 5 oz. package of spring mix
- 1 package Fresh Cut Organic Root Vegetable Roasting Mix (or your own mix of chopped root vegetables)
- 1 package Organic Poultry Mix Herbs (fresh rosemary, sage, thyme)
- 2 oz. Vermont Creamery goat cheese
- ¼ c walnuts
- ¼ c dried cranberries
- Salt + pepper
- 2 tbsp. high-heat cooking oil, divided
- 1 batch red wine thyme vinaigrette or your preferred dressing
For Red Wine Thyme Vinaigrette:
- ¼ c olive oil
- 2 tbsp. Red wine vinegar
- 1 large garlic clove, minced
- 1 tbsp. fresh thyme, finely chopped
Combine all ingredients in a small jar and shake well.
Preheat oven to 350°F. Spread Root Vegetable Roasting Mix on a parchment-lined baking sheet; drizzle with 1 tbsp. high-heat cooking oil. Toss with minced fresh thyme, rosemary, and sage. Season with salt and pepper. Cook until tender (about 1 hour).
Remove vegetables from oven and turn up to 400°F. Heat a skillet over medium-low heat for pan-frying steak.
Rub steak strips with 1 tbsp. oil and season with salt and pepper. Add to pan, searing for 2 min. on each side. Remove from skillet and place in oven-safe pan. Cook for 5-9 min. based on your preference. Let rest 5 min. before serving.
Meanwhile, assemble salad. Toss 3-5 oz. of spring mix with roasted roots, cranberries, and walnuts. Sprinkle with crumbles of goat cheese and arrange steak strips. Drizzle with dressing and serve.
Reishi Mushroom Fudge Prep time: 30 min. Serves: 4-6Ingredients 1/4 cup dehydrated reishi (powdered in coffee grinder) 1/4 cup cocoa powder 2 tbsp. coconut shreds 2 tbsp. coconut oil 2 tbsp. cacao butter 4 tbsp. honey 1 tsp. vanilla 1 pinch sea salt optional garnish:...
A seasonal twist on the standard ‘za. We’ve topped a pre-made gluten-free cauliflower crust with creamy pumpkin sauce, spicy baby arugula, and nutty Ewephoria sheep’s milk gouda.
Our vegan black bean burrito bowl with kale and quinoa is perfect for an easy weeknight dinner or for make-ahead weekday lunches. It’s vegan and gluten-free and can easily be tailored for individual tastes!