Shredded Braised Beef Enchiladas with Salsa Roja. Corn tortillas generously stuffed with savory braised beef with a blend of Mexican cheeses & topped with a bold smoky salsa Roja made with dried California chiles, tomato, onion & savory garlic. With a side of tender pinto beans & Mexican rice.
Sockeye Salmon over Kale & Grapefruit with Champagne Vinaigrette. Fresh wild caught Sockeye salmon pan seared beautifully crusted while remaining juicy & tender. It's served over barely & kale and grapefruit salad tossed in champagne vinegar topped with maple candied walnuts.
Chicken Provençal with Basil Pesto in Garden Tomato Sauce. Juicy chicken breasts perfectly seasoned pan seared & served alongside fresh handmade basil pesto ravioli sautéed spinach in a rustic garden tomato sauce. Garnish with Nicoise olives & feta cheese.
Takes three easy steps to cook each Dinner Kit in ten minutes to follow on the back of each recipe cards.