sunbasket.com
Open in
urlscan Pro
2600:9000:2156:cc00:1:2f1e:bb80:93a1
Public Scan
Submitted URL: https://trail.getwhoknows.com/api/t/c/usr_xamhBYB5tifz4TkjJ/tsk_iZCmM2maacw79Tq64/enc_U2FsdGVkX18-KaaU1nyrufLhwV4N0_6jQXhn8eCA...
Effective URL: https://sunbasket.com/
Submission: On June 14 via api from US — Scanned from FR
Effective URL: https://sunbasket.com/
Submission: On June 14 via api from US — Scanned from FR
Form analysis 3 forms found in the DOM
POST
<form class="i-form" method="post" novalidate="true"><label for="i-email">Email address</label><input type="email" name="email" placeholder="Email address" id="i-email" autocomplete="email"><input type="submit"
value="Get $90 Off"><a class="i-decline" href="#">Decline Offer</a></form>#
<form action="#" class="formModule" id="footer_lead_capture_form" _lpchecked="1">
<div id="g-recaptcha-footer_newsletter_form" class="g-recaptchav2"></div>
<div class="col-xs-8 flush-right">
<input type="email" placeholder="Email address" class="newsletter-input form-control input-lg" id="footer_prospect_email" required="" aria-label="Email address">
</div>
<div class="col-xs-4 flush-left">
<button type="submit" class="btn btn-sm btn-primary btn-block">Submit</button>
</div>
<div class="clearfix"></div>
<div style="display: none;" class="text-xs center bold gray success-msg margin-bottom-md">You have been subscribed to our newsletter!</div>
<div style="display: none;" class="text-xs center bold gray error-msg margin-bottom-md">Something went wrong, please try again later.</div>
</form>GET https://tr.snapchat.com/cm/i
<form method="GET" action="https://tr.snapchat.com/cm/i" target="snap0890722620051962" accept-charset="utf-8" style="display: none;"><iframe id="snap0890722620051962" name="snap0890722620051962" title="null #4"></iframe><input name="pid"></form>Text Content
Skip to main content
This website is AudioEye enabled and is being optimized for accessibility. To
open the AudioEye Toolbar, press shift + =. The toolbar contains the following
The AudioEye Help Desk to report accessibility and usability related issues.
The AudioEye Certification Statement to explain the ongoing web accessibility
and usability enhancements for this website.
AudioEye Visual Toolkit
Get $90 off with free shipping + 1 free gift
Email addressDecline Offer
*New customers only
×︎
Order today and get free shipping on your first deliveryOrder Now
* Menu
* How It Works
* Values
* Menu
* How It Works
* Values
* Help
* Sign in
* Get Started
* Complete Sign Up!
* Sign Out
* Sign In
* Get Started
* First Name
* Sign Out
* Complete Sign Up!
* appears to be an empty link with target /menu
Toggle navigation
* Join
* My Menu
* Schedule
* The Beta
* Explore
* Earn $40 Earn $40
* Help
* Admin
Schedule
My Menu
* VIP
First Name
* My Account
dinners for people
, Delivery
Chef's Table
* Chef's Table
Unlock free delivery, flex-scheduling, and rewards!
* VIP VIP Club
* Rate Recipes
* BETA The Beta
* Earn $40
* Wine Club
* Give Sunbasket
* Recycle
* Admin Tool
* Sign Out
Toggle navigation
* My Account
Credits: 0
dinners for people
, Delivery
Chef's Table
* Chef's Table
Unlock free delivery, flex-scheduling, and rewards!
* VIP VIP Club
* Rate Recipes
* Explore
* Earn $40
* Wine Club
* Give Sunbasket
* Recycle
* Help
* Admin Tool
* Sign Out
"SUNBASKET
IMPRESSES FROM
START TO FINISH."
— INSIDER
Choose Your Meals
HOW IT WORKS
1
CHOOSE YOUR MEALS AND EXTRAS
2
WE DELIVER FRESH EACH WEEK
3
MEALS READY IN MINUTES
4
SKIP OR CANCEL ANYTIME
Order Now
Easy & Convenient
Quick recipes designed for busy people, delivered to your door
Healthy meals that delight.
The Best Quality
Enjoy organic fresh produce and clean ingredients. Proud certified organic
handler.
Always organic fresh produce.
Meal Planning Made Easy
Put meal planning on autopilot to eat well all week
Cook or simply heat and eat.
CHOOSE EASY—OR EASIER
Meal Kits for when you want to get hands-on, Fresh & Ready meals when you don’t.
Choose one style or mix and match.
Ready in 15-40 Minutes
Meal Kits
Cook with easy-to-follow directions, featuring the best seasonal ingredients
Ready in as little as 4 Minutes
Fresh & Ready Meals
From our kitchen to your oven, the faster way to a healthy dinner
Ready in 15-40 Minutes
Ready in as little as 4 Minutes
CUSTOMIZE YOUR MENU MEAL DELIVERY FOR ANY LIFESTYLE
Choose a home meal delivery plan for your taste, or mix and match any of our
weekly recipes
Explore Our Meal Plans
PALEO
VEGETARIAN
LEAN & CLEAN
GLUTEN-FREE
CARB-CONSCIOUS
MEDITERRANEAN
DIABETES-FRIENDLY
PESCATARIAN
FRESH & READY
Explore Our Meal Plans
Previous
FRESH & READY
Single-serving, chef-crafted meals ready in as little as 4 minutes. You bring
the heat, we’ll bring the delicious.
* Perfectly Portioned: ~400-800 calories
* Packed With Protein and Fiber: 10-30 grams protein & 5 grams fiber or more
per serving
* Fats You Can Use: More unsaturated, less saturated
Get Started
PALEO
Nutrient-rich meals packed with whole foods and an abundance of meat, seafood,
fruits, vegetables, and nuts.
* Calories: About 400-800 calories per serving
* High in Protein: 10-25 grams protein
* High in Fiber: 5 grams fiber or more per serving
* Good Fats: Sourced from olives, nuts, seeds, and avocados.
Get Started
VEGETARIAN
A matchless, meatless balance of healthy and delicious to keep you satisfied and
stoked.
* Portion Perfection: About 400-800 calories per serving
* High in Protein: At least 10 grams per serving
* High in Fiber: At least 5 grams per serving
* Good Fats: Sourced from olives, nuts, seeds, and avocados
Get Started
LEAN & CLEAN
Mindful portions. Mind-blowing flavor.
* Perfectly Portioned: ~600 calories or less
* Packed With Protein and Fiber: At least 10 grams protein & 5 grams fiber per
serving
* Fats You Can Use: Unsaturated fats sourced from olives, nuts, seeds, and
avocados
Get Started
GLUTEN-FREE
Crazy-delicious meals with all of the flavor and none of the gluten.
* Plentiful Portions: About 400-800 calories per serving
* Profuse Protein: At least 10 grams per serving
* Filled With Fiber: At least 5 grams per serving
* Good-for-You Fats: Sourced from olives, nuts, seeds, and avocados
Get Started
CARB-CONSCIOUS
Go big on veggies, protein, and feel-good fats while staying lighter on the
carbs.
* Calories: About 400-800 calories per serving
* Carbohydrates: 35g net carbs or fewer per serving
* High in Protein: At least 10 grams per serving
* Good Fats: Sourced from olives, nuts, seeds, and avocados
Get Started
MEDITERRANEAN
Eat like a Greek god with this meal plan abundant in fresh, plant-based foods,
good-for-you fats, and sustainable protein.
* Portion Paradise: About 400-800 calories per serving
* Packed With Protein and Fiber: At least 10 grams protein & 5 grams fiber per
serving
* Good-for-You Fats: Unsaturated fats sourced from olives and olive oil, nuts,
seeds, and avocados
Get Started
DIABETES-FRIENDLY
Developed by in-house dietitians to offer nutrient-rich, well-balanced meals
that support diabetes management and overall health.
* Energizing and Satisfying: About 400-700 calories per serving
* Plenty of Protein: 10+ grams per serving
* High in Fiber: 5+ grams per serving
* Quality Carbs: With 20-70 grams or less of high quality carbs per serving
(whole grains, beans, fruits, and veggies)
* Good Fats: Avocados, nuts, seeds, and olive oil, and no more than 10% of
calories from saturated fat
* Reason for the Season: Sodium <700 mg per serving and less than 10% of
calories from added sugar
Get Started
PESCATARIAN
Get hooked on chef-crafted meals packed to the gills with farm-fresh vegetables,
sustainable seafood, and whole grains.
* Portion Paradise: About 400-800 calories per serving
* Protein-Packed: At least 10 grams protein
* High-Fibe!: At least 5 grams of fiber per serving
* Good Fats: Good fats sourced from olives, nuts, seeds, and avocados and
seafood full of omega-3s
Get Started
FRESH & READY
Single-serving, chef-crafted meals ready in as little as 4 minutes. You bring
the heat, we’ll bring the delicious.
* Perfectly Portioned: ~400-800 calories
* Packed With Protein and Fiber: 10-30 grams protein & 5 grams fiber or more
per serving
* Fats You Can Use: More unsaturated, less saturated
Get Started
PALEO
Nutrient-rich meals packed with whole foods and an abundance of meat, seafood,
fruits, vegetables, and nuts.
* Calories: About 400-800 calories per serving
* High in Protein: 10-25 grams protein
* High in Fiber: 5 grams fiber or more per serving
* Good Fats: Sourced from olives, nuts, seeds, and avocados.
Get Started
VEGETARIAN
A matchless, meatless balance of healthy and delicious to keep you satisfied and
stoked.
* Portion Perfection: About 400-800 calories per serving
* High in Protein: At least 10 grams per serving
* High in Fiber: At least 5 grams per serving
* Good Fats: Sourced from olives, nuts, seeds, and avocados
Get Started
LEAN & CLEAN
Mindful portions. Mind-blowing flavor.
* Perfectly Portioned: ~600 calories or less
* Packed With Protein and Fiber: At least 10 grams protein & 5 grams fiber per
serving
* Fats You Can Use: Unsaturated fats sourced from olives, nuts, seeds, and
avocados
Get Started
GLUTEN-FREE
Crazy-delicious meals with all of the flavor and none of the gluten.
* Plentiful Portions: About 400-800 calories per serving
* Profuse Protein: At least 10 grams per serving
* Filled With Fiber: At least 5 grams per serving
* Good-for-You Fats: Sourced from olives, nuts, seeds, and avocados
Get Started
CARB-CONSCIOUS
Go big on veggies, protein, and feel-good fats while staying lighter on the
carbs.
* Calories: About 400-800 calories per serving
* Carbohydrates: 35g net carbs or fewer per serving
* High in Protein: At least 10 grams per serving
* Good Fats: Sourced from olives, nuts, seeds, and avocados
Get Started
MEDITERRANEAN
Eat like a Greek god with this meal plan abundant in fresh, plant-based foods,
good-for-you fats, and sustainable protein.
* Portion Paradise: About 400-800 calories per serving
* Packed With Protein and Fiber: At least 10 grams protein & 5 grams fiber per
serving
* Good-for-You Fats: Unsaturated fats sourced from olives and olive oil, nuts,
seeds, and avocados
Get Started
DIABETES-FRIENDLY
Developed by in-house dietitians to offer nutrient-rich, well-balanced meals
that support diabetes management and overall health.
* Energizing and Satisfying: About 400-700 calories per serving
* Plenty of Protein: 10+ grams per serving
* High in Fiber: 5+ grams per serving
* Quality Carbs: With 20-70 grams or less of high quality carbs per serving
(whole grains, beans, fruits, and veggies)
* Good Fats: Avocados, nuts, seeds, and olive oil, and no more than 10% of
calories from saturated fat
* Reason for the Season: Sodium <700 mg per serving and less than 10% of
calories from added sugar
Get Started
PESCATARIAN
Get hooked on chef-crafted meals packed to the gills with farm-fresh vegetables,
sustainable seafood, and whole grains.
* Portion Paradise: About 400-800 calories per serving
* Protein-Packed: At least 10 grams protein
* High-Fibe!: At least 5 grams of fiber per serving
* Good Fats: Good fats sourced from olives, nuts, seeds, and avocados and
seafood full of omega-3s
Get Started
FRESH & READY
Single-serving, chef-crafted meals ready in as little as 4 minutes. You bring
the heat, we’ll bring the delicious.
* Perfectly Portioned: ~400-800 calories
* Packed With Protein and Fiber: 10-30 grams protein & 5 grams fiber or more
per serving
* Fats You Can Use: More unsaturated, less saturated
Get Started
Next
OUR MENU: FULL OF ORGANIC FRESH PRODUCE
Meals starting at $9.99 per serving
Previous
Pre-Prepped
Meal Kit Speedy
MEDITERRANEAN LEMON CHICKEN WITH BABY BROCCOLI, ARTICHOKES, AND OLIVES
carb-conscious, dairy-free, gluten free friendly, lean & clean, less calories,
mediterranean, paleo, protein plus, soy-free
Serves 2
Pre-Prepped
Meal Kit Speedy
STEAKS AND ROMESCO WITH BABY BROCCOLI, SQUASH, AND ALMONDS
carb-conscious, dairy-free, diabetes-friendly, gluten free friendly, lean &
clean, less calories, mediterranean, paleo, protein plus, soy-free
Serves 2
Meal Kit Speedy
SALMON TACOS WITH CABBAGE SLAW, SALSA ROJA, AND CHIPOTLE YOGURT
pescatarian, protein plus, soy-free
Serves 2
Meal Kit Speedy
SPICY JAMAICAN JERK CHICKEN WITH GINGERED NECTARINE SLAW
carb-conscious, dairy-free, diabetes-friendly, gluten free friendly, lean &
clean, less calories, mediterranean, no added sugar, paleo, protein plus,
soy-free, spicy
Serves 2
Meal Kit
MIDDLE EASTERN TURKEY MEATBALLS OVER CAULIFLOWER “COUSCOUS”
carb-conscious, dairy-free, gluten free friendly, lean & clean, less calories,
mediterranean, no added sugar, paleo, protein plus, soy-free
Serves 2
Meal Kit
MERGUEZ-SPICED PORK AND SWEET POTATO HASH WITH APPLE AND CHIMICHURRI
carb-conscious, dairy-free, gluten free friendly, lean & clean, less calories,
mediterranean, no added sugar, paleo, protein plus, soy-free
Serves 2
Meal Kit Speedy
STEAK STIR-FRY WITH BROCCOLI, CARROTS, AND SESAME SEEDS
carb-conscious, dairy-free, diabetes-friendly, family friendly, gluten free
friendly, lean & clean, less calories, mediterranean, paleo, protein plus,
soy-free
Serves 2
Meal Kit Speedy
BLACKENED POLLOCK WITH JICAMA-KALE SALAD AND ROASTED PUMPKIN SEEDS
carb-conscious, dairy-free, diabetes-friendly, gluten free friendly, lean &
clean, less calories, mediterranean, paleo, pescatarian, protein plus, soy-free,
spicy
Serves 2
Meal Kit
PAN-COOKED SOLE WITH GERMAN POTATO SALAD AND CUCUMBER SALAD
dairy-free, diabetes-friendly, family friendly, gluten free friendly, lean &
clean, less calories, mediterranean, no added sugar, paleo, pescatarian,
soy-free
Serves 2
New
Meal Kit
ORANGE CHICKEN OVER BROWN RICE WITH CARROT-APPLE SALAD
dairy-free, diabetes-friendly, family friendly, gluten free friendly, lean &
clean, less calories, mediterranean, protein plus, soy-free
Serves 2
New
Meal Kit
SPICY MONGOLIAN STEAKS OVER JASMINE RICE WITH BELL PEPPER AND SCALLIONS
dairy-free, protein plus, spicy
Serves 2
Meal Kit
PROSCIUTTO, SQUASH, AND GRAPE SKEWERS WITH QUINOA-ARUGULA SALAD
dairy-free, diabetes-friendly, family friendly, gluten free friendly, lean &
clean, less calories, mediterranean
Serves 2
Meal Kit
WARM QUINOA SALAD WITH SPINACH, SHIITAKES, AND HONEYED WALNUTS
diabetes-friendly, gluten free friendly, lean & clean, less calories,
mediterranean, pescatarian, soy-free, vegetarian
Serves 2
Top Rated
Meal Kit Speedy
TOMATO, KALE, AND GOAT CHEESE FRITTATA WITH BASIL PISTOU
carb-conscious, family friendly, gluten free friendly, lean & clean, less
calories, mediterranean, no added sugar, pescatarian, soy-free, vegetarian
Serves 2
Meal Kit
SAIGON NOODLE BOWLS WITH FIVE-SPICE TOFU AND CUCUMBER-RADISH SALAD
dairy-free, family friendly, gluten free friendly, pescatarian, protein plus,
vegan, vegetarian
Serves 2
Meal Kit
SPICY BLACK BEAN TACOS WITH MANGO SALSA AND PEPERONATA
dairy-free, gluten free friendly, lean & clean, less calories, mediterranean,
pescatarian, soy-free, spicy, vegan, vegetarian
Serves 2
Pre-Prepped
Meal Kit Speedy
MEDITERRANEAN LEMON CHICKEN WITH BABY BROCCOLI, ARTICHOKES, AND OLIVES
carb-conscious, dairy-free, gluten free friendly, lean & clean, less calories,
mediterranean, paleo, protein plus, soy-free
Serves 2
Pre-Prepped
Meal Kit Speedy
STEAKS AND ROMESCO WITH BABY BROCCOLI, SQUASH, AND ALMONDS
carb-conscious, dairy-free, diabetes-friendly, gluten free friendly, lean &
clean, less calories, mediterranean, paleo, protein plus, soy-free
Serves 2
Meal Kit Speedy
SALMON TACOS WITH CABBAGE SLAW, SALSA ROJA, AND CHIPOTLE YOGURT
pescatarian, protein plus, soy-free
Serves 2
Meal Kit Speedy
SPICY JAMAICAN JERK CHICKEN WITH GINGERED NECTARINE SLAW
carb-conscious, dairy-free, diabetes-friendly, gluten free friendly, lean &
clean, less calories, mediterranean, no added sugar, paleo, protein plus,
soy-free, spicy
Serves 2
Meal Kit
MIDDLE EASTERN TURKEY MEATBALLS OVER CAULIFLOWER “COUSCOUS”
carb-conscious, dairy-free, gluten free friendly, lean & clean, less calories,
mediterranean, no added sugar, paleo, protein plus, soy-free
Serves 2
Meal Kit
MERGUEZ-SPICED PORK AND SWEET POTATO HASH WITH APPLE AND CHIMICHURRI
carb-conscious, dairy-free, gluten free friendly, lean & clean, less calories,
mediterranean, no added sugar, paleo, protein plus, soy-free
Serves 2
Meal Kit Speedy
STEAK STIR-FRY WITH BROCCOLI, CARROTS, AND SESAME SEEDS
carb-conscious, dairy-free, diabetes-friendly, family friendly, gluten free
friendly, lean & clean, less calories, mediterranean, paleo, protein plus,
soy-free
Serves 2
Meal Kit Speedy
BLACKENED POLLOCK WITH JICAMA-KALE SALAD AND ROASTED PUMPKIN SEEDS
carb-conscious, dairy-free, diabetes-friendly, gluten free friendly, lean &
clean, less calories, mediterranean, paleo, pescatarian, protein plus, soy-free,
spicy
Serves 2
Meal Kit
PAN-COOKED SOLE WITH GERMAN POTATO SALAD AND CUCUMBER SALAD
dairy-free, diabetes-friendly, family friendly, gluten free friendly, lean &
clean, less calories, mediterranean, no added sugar, paleo, pescatarian,
soy-free
Serves 2
New
Meal Kit
ORANGE CHICKEN OVER BROWN RICE WITH CARROT-APPLE SALAD
dairy-free, diabetes-friendly, family friendly, gluten free friendly, lean &
clean, less calories, mediterranean, protein plus, soy-free
Serves 2
New
Meal Kit
SPICY MONGOLIAN STEAKS OVER JASMINE RICE WITH BELL PEPPER AND SCALLIONS
dairy-free, protein plus, spicy
Serves 2
Meal Kit
PROSCIUTTO, SQUASH, AND GRAPE SKEWERS WITH QUINOA-ARUGULA SALAD
dairy-free, diabetes-friendly, family friendly, gluten free friendly, lean &
clean, less calories, mediterranean
Serves 2
Meal Kit
WARM QUINOA SALAD WITH SPINACH, SHIITAKES, AND HONEYED WALNUTS
diabetes-friendly, gluten free friendly, lean & clean, less calories,
mediterranean, pescatarian, soy-free, vegetarian
Serves 2
Top Rated
Meal Kit Speedy
TOMATO, KALE, AND GOAT CHEESE FRITTATA WITH BASIL PISTOU
carb-conscious, family friendly, gluten free friendly, lean & clean, less
calories, mediterranean, no added sugar, pescatarian, soy-free, vegetarian
Serves 2
Meal Kit
SAIGON NOODLE BOWLS WITH FIVE-SPICE TOFU AND CUCUMBER-RADISH SALAD
dairy-free, family friendly, gluten free friendly, pescatarian, protein plus,
vegan, vegetarian
Serves 2
Meal Kit
SPICY BLACK BEAN TACOS WITH MANGO SALSA AND PEPERONATA
dairy-free, gluten free friendly, lean & clean, less calories, mediterranean,
pescatarian, soy-free, spicy, vegan, vegetarian
Serves 2
Pre-Prepped
Meal Kit Speedy
MEDITERRANEAN LEMON CHICKEN WITH BABY BROCCOLI, ARTICHOKES, AND OLIVES
carb-conscious, dairy-free, gluten free friendly, lean & clean, less calories,
mediterranean, paleo, protein plus, soy-free
Serves 2
Pre-Prepped
Meal Kit Speedy
STEAKS AND ROMESCO WITH BABY BROCCOLI, SQUASH, AND ALMONDS
carb-conscious, dairy-free, diabetes-friendly, gluten free friendly, lean &
clean, less calories, mediterranean, paleo, protein plus, soy-free
Serves 2
Meal Kit Speedy
SALMON TACOS WITH CABBAGE SLAW, SALSA ROJA, AND CHIPOTLE YOGURT
pescatarian, protein plus, soy-free
Serves 2
Next
* 1
* 2
* 3
* 4
* 5
* 6
Explore the Menu
LET’S DO LUNCH.
AND BREAKFAST.
Heck, snacks too. Add Market items to your basket for feel-good deliciousness,
any time of day.
Check it Out
* 1
* 2
* 3
MEET OUR MAKERS
At Sunbasket, you don’t just eat better, you eat the best. Designing a new menu
every week are a former Iron Chef competitor, a James Beard award winner,
Michelin star winners, registered dietitians, and chefs who’ve cooked at the
nation’s finest restaurants.
Meet the Team
HEALTHY MEAL DELIVERY
CLEAN, HIGH-QUALITY INGREDIENTS AND ORGANIC PRODUCE
We believe everyone deserves to enjoy good food made from clean, high-quality
ingredients and organic produce. Sunbasket offers healthy meals delivered, from
heat-and-eat meals to cooking kits, for all tastes and lifestyles.
SELECT MEALS AND INGREDIENTS THAT WORK FOR YOU
With Sunbasket, you choose the meals and ingredients that you want. From our
Fresh & Ready meals ready in as little as 4 minutes to cooking kits with
easy-to-follow recipes, we have an option that fits your schedule. And with our
weekly menu featuring two dozen healthy, fresh meals, there’s something for
every appetite: high protein and low carb choices, gluten-free ingredients,
vegetarian options, quick-cooking meals, and much more. Stick with a meal plan
or mix and match from our full menu.
GET EVERYTHING IN A COLD-PACKED HOME DELIVERY PACKAGE
After you’ve chosen your meals, we send you everything in a cold-packed home
meal delivery package. Our Fresh & Ready meals come ready to heat and eat.
Follow our easy cooking or heating instructions and you’ll have a delicious meal
in no time—as little as 4 minutes!
Our healthy meal plans come with pre-portioned organic produce and all the
seasonings, sauces, and protein you need to cook a delicious meal.
HEALTHY FOOD AT HOME IN MINUTES
Enjoy delicious, healthy food at home in minutes with Sunbasket’s home delivery
meal plans. Simple as that.
HUNGRY YET?
Build Your Basket
Mouthwatering money-back guarantee
Thank you SO MUCH for your delicious healthy meals. I am losing weight I feel
good and during this pandemic I am thrilled to receive nutritious meals. I don't
have to worry about shopping. I have learned to cook better following your
recipes. Every ingredient is good quality and I am very happy.
Corinne M.
We have been ordering Sunbasket for more than two years now and have always been
impressed with the quality of your produce and proteins the unique deliciousness
of your healthy recipes and your unwavering commitment to serve your customers
promptly and fully.
Lisa M.
“A major game changer, especially if you’re easing into a healthier lifestyle.”
“Sunbasket impresses from start to finish, from its sourcing of organic produce
to its attention to detail when it comes to oft-neglected meal components like
flavorful sauces.”
“Best overall eco-friendly meal delivery”
“Sunbasket is one of the best meal kit delivery options for someone looking for
healthy meal kits that are anything but boring, but still easy to make.”
Meal Kit Delivery
On the Menu How it Works Recycle Give Sunbasket Claim Gift
About Sunbasket
Values Farms & Sourcing Culinary Team Organic Food Accessibility Statement
Contact Us
Help & Contact FAQs Press Careers Affiliates
Explore
Sunbasket Recipes Tips & Techniques
From our blog, The Sun Times
10 Amazingly Tasty, Healthy Grain Bowl Recipes
Get healthy recipes, tips & more
Submit
You have been subscribed to our newsletter!
Something went wrong, please try again later.
Download the app
Follow Us
appears to be an empty link with target https://www.facebook.com/sunbasket
appears to be an empty link with target https://www.instagram.com/sunbasket
appears to be an empty link with target https://www.pinterest.com/sunbasket
appears to be an empty link with target https://twitter.com/sunbasketmeals
appears to be an empty link with target https://www.tiktok.com/@sunbasket
*Some exclusions may apply. See Terms
© 2022 Sunbasket Version 4.95.4 | Terms | Privacy | Accessibility | Security
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of
Service apply.
This website uses cookies to enhance user experience and to analyze performance
and traffic on our website. By using our site, you agree to the storing of
cookies on your device.
Got It
SPICY JAMAICAN JERK CHICKEN WITH GINGERED NECTARINE SLAW
carb-conscious, dairy-free, diabetes-friendly, gluten free friendly, lean &
clean, less calories, mediterranean, no added sugar, paleo, protein plus,
soy-free, spicy
370 Calories/Serving, 20 Minutes
Hot, cold, sweet, bold—Jamaican jerk cooking is all about contrasting flavors.
For smokiness and heat, we season the chicken with chipotle, allspice, and
cayenne, then cool it all down with a sweet nectarine slaw.
IN YOUR BAG
1 bag serves 2 (2 bags serve 4)
* 1 organic nectarine or other stone fruit
* 2 organic celery ribs
* 1-inch piece organic fresh ginger
* ½ teaspoon fennel seeds
* 1 organic lime
* 3 ounces organic shredded green or other cabbage
* Chicken options:
* 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
* 2 boneless skinless chicken breasts (about 6 ounces each)
* Sunbasket spicy Jamaican jerk seasoning (chipotle chile powder - granulated
garlic - allspice - ground ginger - cayenne - cloves)
* 3 organic scallions
INSTRUCTIONS
1. 1
Make the gingered nectarine slaw
* Cut the nectarine in half and remove the pit; thinly slice the fruit.
* Thinly slice the celery on the diagonal.
* Grate or peel and finely chop enough ginger to measure 1 teaspoon [2
tsp].
* Coarsely chop the fennel seeds.
* Juice the lime. [Juice 1 lime; save the remaining lime for another use.]
In a large bowl, toss together the nectarine, celery, ginger, fennel seeds,
cabbage, 1 tablespoon [2 TBL] lime juice, and 1 to 2 tablespoons oil; season
to taste with salt and pepper. Let stand, stirring occasionally, while you
prepare the rest of the meal.
2. 2
Prep and cook the chicken
* Pat the chicken dry with a paper towel. Season with salt and pepper and
the Jamaican jerk seasoning.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil
until hot but not smoking. Add the chicken and cook, turning occasionally,
until lightly browned and cooked through, 3 to 4 minutes per side for
thighs, 4 to 6 minutes per side for breasts. Transfer to a plate. Meanwhile,
prepare the scallions and finish the slaw.
3. 3
Prep the scallions; finish the slaw
* Trim the root ends from the scallions; thinly slice the scallions. Set
aside 1 tablespoon [2 TBL] for garnish.
To the bowl with the slaw, add all except 1 tablespoon [2 TBL] scallions and
toss to coat. Season to taste with salt and pepper.
4. 4
Serve
Transfer the gingered nectarine slaw to individual plates and top with the
chicken. Garnish with the remaining scallions and serve.
View more
MIDDLE EASTERN TURKEY MEATBALLS OVER CAULIFLOWER “COUSCOUS”
carb-conscious, dairy-free, gluten free friendly, lean & clean, less calories,
mediterranean, no added sugar, paleo, protein plus, soy-free
490 Calories/Serving, 35 Minutes
Boring and bland meatballs? Not on our watch! We take meatballs to the next
level by mixing ground meat with delicious Middle Eastern flavors, from warm
coriander and cumin to earthy baharat.
IN YOUR BAG
1 bag serves 2 (2 bags serve 4)
* 4 or 5 sprigs organic fresh flat-leaf parsley
* 1 organic egg
* Your choice of protein
* Sunbasket baharat spice blend (baharat - coriander - cumin)
* 1 organic yellow onion
* ¼ cup pitted Kalamata olives
* 1½ cups diced fire-roasted tomatoes
* 2 teaspoons dried oregano
* ½ head organic cauliflower
INSTRUCTIONS
1. 1
Prep the meatballs
* Strip the parsley leaves from the stems; coarsely chop the leaves.
* Crack the egg into a large bowl and beat with a fork until just blended.
* Cut a small corner from the ground meat packaging and drain off any
excess liquid. Transfer to a plate; pat dry with a paper towel.
To the bowl with the egg, stir in the parsley and baharat spice blend.
Season generously with salt and pepper. Add the ground meat and mix until
just combined. Using wet hands, form the mixture into 2-inch meatballs.
Refrigerate the meatballs while you prepare the sauce.
2. 2
Make the tomato sauce
* Peel and finely chop enough onion to measure ½ cup [1 cup]; set aside ¼
cup [½ cup] for the cauliflower.
* Cut the olives in half, checking for any pits.
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until
hot but not smoking. Add ¼ cup [½ cup] onion, season lightly with salt, and
cook, stirring occasionally, until just tender, 2 to 4 minutes. Add the
olives, tomatoes, oregano, and 1 cup [2 cups] water and bring to a boil,
then reduce to a simmer. Cook, stirring occasionally, until the sauce has
thickened slightly, 6 to 8 minutes.
3. 3
Cook the meatballs
Add the meatballs to the sauce, cover, and cook over medium-high heat until
starting to brown, about 5 minutes. Turn the meatballs, cover, and cook,
stirring occasionally, until cooked through, 5 to 7 minutes. Remove from the
heat, season to taste with salt, and drizzle with 1 teaspoon [2 tsp] oil.
While the meatballs are cooking, prepare the cauliflower “couscous.”
4. 4
Prep and cook the cauliflower “couscous”
* Cut the cauliflower in half lengthwise, discarding any leaves or thick
stalks. Using a food processor fitted with the grater attachment, or the
coarse holes of a box grater, coarsely grate the cauliflower.
Alternatively, using a knife, cut the florets and tender stems into
¼-inch pieces.
In a medium [large] frying pan over medium heat, warm 1 to 2 tablespoons oil
until hot but not smoking. Add the remaining chopped onion and cook,
stirring occasionally, until just tender, 2 to 4 minutes. Add the
cauliflower “couscous,” season with salt and pepper, and cook, stirring
frequently, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6
min]. Remove from the heat and season to taste with salt and pepper.
5. 5
Serve
Transfer the cauliflower “couscous” to individual bowls, top with the
meatballs and sauce, and serve.
View more
MERGUEZ-SPICED PORK AND SWEET POTATO HASH WITH APPLE AND CHIMICHURRI
carb-conscious, dairy-free, gluten free friendly, lean & clean, less calories,
mediterranean, no added sugar, paleo, protein plus, soy-free
590 Calories/Serving, 20 Minutes
Chef Thomas reimagines classic American hash with globetrotting flavors that
make his taste buds sing. He goes for North African spices in the meat, sweet
potatoes instead of regular, and he adds an awesome sauce because he’s just got
game.
IN YOUR BAG
1 bag serves 2 (2 bags serve 4)
* 1 organic sweet potato
* 1 organic Fuji or other apple
* Your choice of protein
* Sunbasket merguez spice blend (fennel seeds - sweet paprika - granulated
garlic - cumin - coriander)
* 2 ounces organic chopped kale or other leafy greens
* Sunbasket chimichurri (extra virgin olive oil - parsley - red wine vinegar -
cilantro - garlic - cumin - kosher salt)
INSTRUCTIONS
1. 1
Prep the ingredients
* Scrub or peel the sweet potato. Cut the potato into ¼-inch pieces.
* Peel the apple, if desired; core and cut into ¼-inch pieces.
* Cut a small corner from the ground meat packaging and drain off any
excess liquid. Transfer to a plate; pat dry with a paper towel.
2. 2
Cook the hash
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until
hot but not smoking. [If cooking for 4 people, use 2 large frying pans;
divide the ingredients between the pans and cook as directed.] Add the sweet
potato, season with salt and pepper, and cook, stirring occasionally, until
just tender, 3 to 5 minutes. Add the ground meat, season with salt and
pepper and the merguez spice blend, and cook, stirring to break up the meat,
until lightly browned but not yet cooked through, 3 to 4 minutes.
Stir in the apple and cook until starting to soften, 1 to 2 minutes. Working
in batches if needed, stir in the kale and cook until just wilted and your
protein is cooked through, 1 to 2 minutes. Remove from the heat and season
to taste with salt and pepper.
3. 3
Serve
Transfer the hash to individual bowls, drizzle with the chimichurri, and
serve.
View more
STEAK STIR-FRY WITH BROCCOLI, CARROTS, AND SESAME SEEDS
carb-conscious, dairy-free, diabetes-friendly, family friendly, gluten free
friendly, lean & clean, less calories, mediterranean, paleo, protein plus,
soy-free
450 Calories/Serving, 20 Minutes
This classic stir-fry checks all the boxes thanks to our savory house-made sauce
and a colorful medley of vegetables cooked to just the right crisp-tender
crunch.
IN YOUR BAG
1 bag serves 2 (2 bags serve 4)
* ¾ pound organic broccoli
* 1 organic yellow onion
* 1 organic carrot
* Your choice of protein
* 2 teaspoons arrowroot powder
* Sunbasket stir-fry blend (coconut aminos - toasted sesame oil - garlic -
ginger)
* 1½ teaspoons sesame seeds
INSTRUCTIONS
1. 1
Prep and steam the vegetables
* Cut the broccoli into 1-inch florets; trim any coarse stems.
* Peel the onion and cut in half lengthwise, then thinly slice crosswise.
* Scrub or peel the carrot and trim the ends; thinly slice the carrot on
the diagonal.
In a wok or large frying pan, bring ¼ cup [½ cup] water to a boil. Add the
broccoli, onion, and carrot and cook until the vegetables are just tender, 4
to 5 minutes. Drain the vegetables and transfer to a plate. Wipe the pan
dry. While the vegetables are cooking, prepare your protein.
2. 2
Prep your protein
Steak, chicken, or pork strips: Cut a small corner from the packaging and
drain off any excess liquid. Transfer the meat to a plate; pat dry with a
paper towel. Season with salt and pepper. Coat with the arrowroot powder.
Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate.
Season lightly with salt and pepper. Coat with the arrowroot powder.
Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes. Season with
salt and pepper. Coat with the arrowroot powder.
Plant-based chicken: Pat the plant-based chicken dry with a paper towel;
season with salt and pepper. Coat with the arrowroot powder.
3. 3
Cook your protein; finish the stir-fry
In the same pan used for the vegetables, warm 2 to 3 teaspoons oil over
medium-high heat until hot but not smoking. Add your protein, spread in a
single layer, and cook, undisturbed, 3 to 5 minutes for jumbo shrimp and 1
to 2 minutes for all other proteins, then turn and cook until lightly
browned, about 1 minute. (If using shrimp, transfer them to a plate.)
Add the steamed vegetables and stir-fry blend to the pan and cook, stirring
occasionally, until your protein is cooked through and the sauce has
thickened slightly, 4 to 5 minutes. (If using shrimp, return them to the pan
and stir to incorporate.) Remove from the heat and season to taste with salt
and pepper.
4. 4
Serve
Transfer the stir-fry to individual bowls, garnish with the sesame seeds,
and serve.
View more
BLACKENED POLLOCK WITH JICAMA-KALE SALAD AND ROASTED PUMPKIN SEEDS
carb-conscious, dairy-free, diabetes-friendly, gluten free friendly, lean &
clean, less calories, mediterranean, paleo, pescatarian, protein plus, soy-free,
spicy
380 Calories/Serving, 20 Minutes
Take a drive down the Baja Peninsula, compliments of this oceanside meal. The
granulated garlic, sweet paprika, thyme, and oregano in our blackening spice
blend add zippy flavor to flaky fish.
IN YOUR BAG
1 bag serves 2 (2 bags serve 4)
* 1 organic jicama (about ½ pound)
* 1 organic orange
* Sunbasket honey-lime vinaigrette base (lime juice - onion - honey - Aleppo
chile flakes)
* 1 ounce organic shredded kale
* Fish options:
* 10 ounces wild skinless pollock pieces
* 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
* 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
* 2 wild skin-on snapper fillets (about 6 ounces each)
* Sunbasket blackening spice blend (granulated garlic - sweet paprika - onion
powder - dried thyme - dried oregano)
* 3 tablespoons dry-roasted pumpkin seeds
INSTRUCTIONS
1. 1
Make the jicama-kale salad
* Using a sharp knife or a peeler, remove the peel from the jicama; cut
into enough bite-size pieces to measure 1 cup [2 cups]. Save the rest for
another use or snacking.
* Using your hands or a sharp knife, peel the orange; coarsely chop the
fruit. Discard any seeds.
In a medium bowl, stir together the honey-lime vinaigrette base and 1 to 2
tablespoons oil; season to taste with salt and pepper. Add the jicama,
orange, and kale and toss to coat. Let stand, tossing occasionally, while
you prepare the fish.
2. 2
Prep and cook the fish
* Pat the fish dry on a paper-towel-lined plate; season lightly with salt
and pepper and the blackening spice blend.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil
until hot but not smoking.
For pollock:
Arrange the fish in an even layer and cook, undisturbed, until very lightly
browned on one side, 1 to 2 minutes. Turn the fish and cook until opaque and
flaky, about 1 minute.
For halibut:
Add the fish and cook until lightly browned on the bottom side, 4 to 5
minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
For barramundi and snapper:
Add the fish, skin side down, and cook until the skin is crisp, 4 to 5
minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
3. 3
Serve
Transfer the jicama-kale salad to individual bowls and top with the fish.
Garnish with the pumpkin seeds and serve.
View more
PAN-COOKED SOLE WITH GERMAN POTATO SALAD AND CUCUMBER SALAD
dairy-free, diabetes-friendly, family friendly, gluten free friendly, lean &
clean, less calories, mediterranean, no added sugar, paleo, pescatarian,
soy-free
350 Calories/Serving, 25 Minutes
What’s that delicious aroma? Ah yes, German potato salad: a rich, tangy, and
comforting mix of mustard, fresh scallions, briny capers, and tender boiled
potatoes.
IN YOUR BAG
1 bag serves 2 (2 bags serve 4)
* ¾ pound organic gold or red new potatoes
* 1 organic cucumber
* ¼ cup champagne vinegar
* 2 teaspoons dried dill
* 3 organic scallions
* Sunbasket “creamy” mustard vinaigrette (whole grain mustard - onion - extra
virgin olive oil - Dijon mustard - apple cider vinegar - kosher salt)
* 1 tablespoon capers
* Fish options:
* 2 wild skinless sole fillets (about 5 ounces each)
* 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
* 2 wild skin-on snapper fillets (about 6 ounces each)
* 2 sustainably raised Faroe Islands skinless salmon fillets - center-cut
(about 5 ounces each)
INSTRUCTIONS
1. 1
Prep and cook the potatoes
* Scrub the potatoes. Cut the potatoes in half; cut any large potatoes into
quarters.
In a large sauce pot, add the potatoes and enough generously salted water to
cover by 2 inches. Bring to a boil, reduce to a simmer, and cook until
tender, 12 to 14 minutes. Drain and set aside. Meanwhile, prepare the
cucumber salad.
2. 2
Make the cucumber salad
* Peel the cucumber, if desired; very thinly slice the cucumber crosswise.
* Set aside half the champagne vinegar for the potato salad.
In a medium bowl, stir together the cucumber, dill, 2 tablespoons [¼ cup]
water, half the champagne vinegar, and up to 1 teaspoon [2 tsp] sugar (from
your pantry), if using. Season to taste with salt and pepper. Let stand,
stirring occasionally, while you prepare the rest of the meal.
3. 3
Assemble the potato salad
* Trim the root ends from the scallions; thinly slice the scallions.
In a large bowl, stir together the “creamy” mustard vinaigrette, scallions,
capers, remaining champagne vinegar, and up to ¼ teaspoon [½ tsp] sugar
(from your pantry), if using. Season to taste with salt and pepper. Add the
potatoes and toss to combine. Season to taste with salt and pepper.
4. 4
Prep and cook the fish
* Pat the fish dry with a paper towel; season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil
until hot but not smoking.
For sole:
Add the fish and cook until lightly browned on the bottom side, 1 to 2
minutes. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes.
For halibut and salmon:
Add the fish and cook until lightly browned on the bottom side, 4 to 5
minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
For snapper:
Add the fish, skin side down, and cook until the skin is crisp, 3 to 5
minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
5. 5
Serve
Transfer the fish, potato salad, and cucumber salad to individual plates and
serve.
View more
ORANGE CHICKEN OVER BROWN RICE WITH CARROT-APPLE SALAD
dairy-free, diabetes-friendly, family friendly, gluten free friendly, lean &
clean, less calories, mediterranean, protein plus, soy-free
590 Calories/Serving, 25 Minutes
Step away from the take-out menu! With savory bits of ground chicken coated in a
sweet and tangy sauce, our spin on Chinese orange chicken is healthy, delicious,
and almost too easy to make.
IN YOUR BAG
1 bag serves 2 (2 bags serve 4)
* ½ cup quick-cooking long-grain brown rice
* 1 organic Gala or other apple
* 3 organic scallions
* Sunbasket sherry vinaigrette base (sherry vinegar - whole grain mustard)
* 5 ounces organic shredded carrots
* 10 ounces ground chicken
* Sunbasket orange glaze (orange juice - honey - coconut aminos - coconut
vinegar - toasted sesame oil - garlic - ginger)
* Sunbasket sesame seed blend (white sesame seeds - black sesame seeds)
INSTRUCTIONS
1. 1
Cook the rice
In a small sauce pot, combine the rice and 1 cup [1¾ cups] water. Bring to a
boil, reduce to a simmer, cover, and cook until the rice is tender and the
liquid is absorbed, 25 to 30 minutes. Fluff with a fork, cover, and keep
warm. Meanwhile, prepare the rest of the meal.
2. 2
Make the carrot-apple salad
* Core and thinly slice the apple.
* Trim the root ends from the scallions; thinly slice the scallions on the
diagonal, keeping the light and dark green parts separate. Set aside the
light parts for the chicken and half the dark green parts for garnish.
In a large bowl, stir together the sherry vinaigrette base, 1 to 2
tablespoons oil, and up to ½ teaspoon [1 tsp] sugar (from your pantry), if
using. Season to taste with salt and pepper. Add the apple, carrots, and
half the dark green parts of the scallions and toss to coat. Season to taste
with salt and pepper.
3. 3
Prep and cook the chicken
* Cut a small corner from the ground chicken packaging and drain off any
excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil
until hot but not smoking. Add the ground chicken, season with salt and
pepper, and cook, stirring to break up the meat, until lightly browned but
not yet cooked through, 3 to 4 minutes. Add the orange glaze and light parts
of the scallions and cook, stirring occasionally, until the chicken is
cooked through, 2 to 4 minutes. Remove from the heat and season to taste
with salt and pepper.
4. 4
Serve
Transfer the rice and carrot-apple salad to individual bowls. Top the rice
with the orange chicken, garnish with the sesame seed blend and remaining
dark green parts of the scallions, and serve.
View more
SPICY MONGOLIAN STEAKS OVER JASMINE RICE WITH BELL PEPPER AND SCALLIONS
dairy-free, protein plus, spicy
650 Calories/Serving, 25 Minutes
For that steak-house touch, dust the steaks with baking soda early on to
tenderize the meat. Then, as the steaks finish cooking, bathe them in our
Mongolian sauce amped up with gochujang for sweetness and spice with just the
right kick.
IN YOUR BAG
1 bag serves 2 (2 bags serve 4)
* ¾ cup jasmine rice
* 1 organic red or other bell pepper
* 3 organic scallions
* Sunbasket Mongolian sauce base (gluten-free tamari - toasted sesame oil -
garlic - brown sugar - ginger)
* 2 teaspoons arrowroot powder
* 1 tablespoon gochujang
* Steak options:
* 2 top sirloin steaks (about 5 ounces each)
* 2 organic rib-eyes (about 7 ounces each)
* 2 organic New York strips (about 7 ounces each)
* 2 organic filet mignons (about 5 ounces each)
* 1 teaspoon baking soda
INSTRUCTIONS
1. 1
Cook the rice
* Rinse the rice.
In a small sauce pot, combine the rice and 1¼ cups [2¼ cups] water. Bring to
a boil, reduce to a simmer, cover, and cook until the rice is tender and the
liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep
warm. Meanwhile, start preparing the rest of the meal.
2. 2
Prep the vegetables, sauce, and steaks
* Remove the stem, ribs, and seeds from the bell pepper; finely chop the
pepper.
* Trim the root ends from the scallions; thinly slice the scallions,
keeping the white and green parts separate.
* In a small bowl, whisk together the Mongolian sauce base, arrowroot
powder, ¼ cup [½ cup] water, and as much gochujang as you like, starting
with half and adding more if you like.
* Pat the steaks dry with a paper towel; season generously with salt and
pepper. Sprinkle the steaks on both sides with the baking soda, shaking
off any excess.
3. 3
Cook the vegetables
In a large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot
but not smoking. Add the bell pepper and white parts of the scallions and
cook, stirring occasionally, until the vegetables start to soften, 3 to 4
minutes. Remove from the heat and season to taste with salt and pepper.
Transfer to a plate.
4. 4
Cook the steaks and sauce
In the same pan used for the vegetables, if dry, add 1 to 2 teaspoons oil.
Warm over medium-high heat until hot but not smoking. Add the steaks and
cook, turning once, until browned but not yet cooked through, 2 to 3 minutes
per side. Reduce the heat for the steaks to medium-low and add the Mongolian
sauce. Cook, turning the steaks occasionally, until the sauce thickens and
your desired doneness is reached. For medium-rare, that’s 2 to 3 minutes for
New York strips and rib-eyes, 4 to 5 minutes for top sirloins, and 6 to 9
minutes for filet mignons.
5. 5
Finish the rice
To the pot with the rice, stir in the bell peppers and scallions.
6. 6
Serve
Transfer the rice to individual bowls and top with the steaks and sauce.
Garnish with the green parts of the scallions and serve.
View more
PROSCIUTTO, SQUASH, AND GRAPE SKEWERS WITH QUINOA-ARUGULA SALAD
dairy-free, diabetes-friendly, family friendly, gluten free friendly, lean &
clean, less calories, mediterranean
360 Calories/Serving, 25 Minutes
We challenged our chefs to pile their favorite summer flavors onto skewers—and
they delivered. Savor this irresistible sweet and salty mix of
prosciutto-wrapped squash with juicy grapes and onion.
IN YOUR BAG
1 bag serves 2 (2 bags serve 4)
* ¼ cup rainbow quinoa
* 3 tablespoons sliced almonds
* 1 organic red onion
* ¼ pound organic red or other grapes
* 1 organic zucchini or yellow squash
* 3 ounces sliced prosciutto
* Wooden skewers
* 1 organic lime
* Sunbasket miso-maple glaze (miso - maple syrup - gluten-free tamari - rice
vinegar - toasted sesame oil)
* 1 ounce organic baby arugula or other leafy greens
INSTRUCTIONS
1. 1
Cook the quinoa; toast the almonds
* Keep the prosciutto refrigerated until ready to use.
* Rinse the quinoa.
In a small sauce pot, combine the quinoa and ½ cup [1 cup] lightly salted
water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa
is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork,
cover, and keep warm.
Meanwhile, in a dry large frying pan over medium heat, toast the almonds,
stirring often, until lightly browned and fragrant, 2 to 3 minutes. Transfer
to a medium bowl. Wipe out the pan. While the quinoa is cooking, prepare the
skewers.
2. 2
Prep the skewer ingredients
* Peel and cut the onion into enough 1-inch pieces to measure 1 cup [2
cups].
* Remove any stems from the grapes.
* Cut the zucchini in half lengthwise, then crosswise into ½-inch-thick
half-moons.
* Cut the prosciutto slices in half lengthwise, then separate the pieces.
In a medium bowl, combine the onion, grapes, zucchini, and 1 to 2
tablespoons oil. Season with salt and pepper and toss to coat. Working with
1 zucchini slice at a time, wrap it with a piece of prosciutto until you’ve
used all the prosciutto.
3. 3
Assemble and cook the skewers
Thread the onion, grapes, prosciutto-wrapped zucchini, and any unwrapped
zucchini slices onto the skewers, alternating the ingredients. Set aside any
remaining ingredients that don’t fit on the skewers for the salad.
In the same dry pan used for the almonds, add the skewers and cook over
medium-high heat, turning occasionally, until the vegetables and prosciutto
are golden brown on the edges and the onion has softened, 8 to 10 minutes.
While the skewers are cooking, prepare the salad.
4. 4
Make the dressing; assemble the salad
* Zest and juice the lime. [Zest 1 lime; juice both limes.]
In a small bowl, stir together the miso-maple glaze, lime zest, and 2
tablespoons [¼ cup] lime juice.
To the bowl with the toasted almonds, stir in the quinoa, half the dressing,
and any remaining skewer ingredients (set aside the remaining dressing for
serving). Gently stir in the arugula and season to taste with salt and
pepper.
5. 5
Serve
Transfer the quinoa-arugula salad to individual plates and top with the
skewers. Serve the remaining dressing on the side.
View more
WARM QUINOA SALAD WITH SPINACH, SHIITAKES, AND HONEYED WALNUTS
diabetes-friendly, gluten free friendly, lean & clean, less calories,
mediterranean, pescatarian, soy-free, vegetarian
580 Calories/Serving, 30 Minutes
Want a summer salad that’s a feel-good summer hit? “This is how we do it.” (We
just sang that Pitch Perfect style.) Toss together tart dried cherries,
umami-licious mushrooms, and crunchy roasted nuts with a dressing that’s sweet
and bold.
IN YOUR BAG
1 bag serves 2 (2 bags serve 4)
* ½ cup rainbow quinoa
* 3 tablespoons dried cherries
* 3 ounces organic shiitake or other specialty mushrooms
* 1 tablespoon honey
* 3 tablespoons walnuts
* ¼ teaspoon cayenne (optional)
* 1 tablespoon sherry vinegar
* 3 ounces organic baby spinach or other leafy greens
* 1½ ounces ricotta salata
INSTRUCTIONS
1. 1
Prep and cook the quinoa
Heat the oven to 350°F.
* Rinse the quinoa.
* Set aside half the dried cherries for finishing the salad.
In a small sauce pot, combine the quinoa, half the dried cherries, and 1 cup
[2 cups] lightly salted water. Bring to a boil, reduce to a simmer, cover,
and cook until the quinoa is tender and the water is absorbed, 15 to 20
minutes. Fluff with a fork, cover, and keep warm. While the quinoa is
cooking, prepare the walnuts and shiitakes.
2. 2
Prep and roast the walnuts and shiitakes
* Remove the stems from the shiitakes. Cut the caps in half; cut any large
caps into quarters.
In a large bowl, combine the honey, 1 tablespoon [2 TBL] oil, and 1 teaspoon
[2 tsp] water and stir until the honey is dissolved. Add the walnuts and
toss to coat. Using a slotted spoon, transfer the walnuts to one end of a
sheet pan, letting the excess liquid drip back into the bowl; reserve the
honey mixture for the salad dressing. Spread the walnuts in an even layer.
On the other end of the sheet pan, toss the shiitakes with 2 to 3 teaspoons
oil and as much cayenne as you like. Season with salt and spread in an even
layer.
Roast the walnuts and shiitakes, stirring them separately halfway through,
until the walnuts are toasted and the shiitakes are just tender, 10 to 12
minutes. Meanwhile, prepare the dressing.
3. 3
Make the dressing; assemble the salad
To the bowl with the reserved honey mixture, stir in the sherry vinegar and
1 to 2 teaspoons oil. Season to taste with salt and pepper. Add the quinoa,
walnuts, shiitakes, spinach, and remaining dried cherries and toss to
combine. Season to taste with salt and pepper.
4. 4
Serve
Transfer the warm quinoa salad to individual bowls, crumble the ricotta
salata on top, and serve.
View more
TOMATO, KALE, AND GOAT CHEESE FRITTATA WITH BASIL PISTOU
carb-conscious, family friendly, gluten free friendly, lean & clean, less
calories, mediterranean, no added sugar, pescatarian, soy-free, vegetarian
570 Calories/Serving, 20 Minutes
When in doubt, make a frittata. Featuring hearty greens, sweet tomatoes, rich
goat cheese, and an herbaceous pistou, this easy dish is the ultimate 20-minute
meal.
IN YOUR BAG
1 bag serves 2 (2 bags serve 4)
* 1 organic red onion
* 5 ounces organic baby kale or other leafy greens
* 4 organic eggs
* 1 teaspoon red chile flakes (optional)
* 6 ounces organic grape or cherry tomatoes
* ½ cup crumbled goat cheese
* Sunbasket basil pistou (extra virgin olive oil - basil - Parmesan - garlic)
INSTRUCTIONS
1. 1
Prep and cook the onion
* Peel and thinly slice the onion. Set aside ¼ cup [½ cup] for the salad.
In a medium [large] frying pan over medium-high heat, warm 1 to 2
tablespoons butter or oil (from your pantry) until hot but not smoking. Add
all except ¼ cup [½ cup] onion, season with salt and pepper, and cook,
stirring occasionally, until the onion is softened and starting to
caramelize, 4 to 5 minutes. Meanwhile, prepare the remaining frittata
ingredients.
2. 2
Prep the remaining frittata ingredients; cook the frittata
* Set aside half the kale for the salad.
* Crack the eggs into a medium bowl; add 2 tablespoons [¼ cup] milk or
cream (from your pantry) or water and as many chile flakes as you like.
Season with salt and pepper. Using a fork or whisk, lightly beat until
just blended.
To the pan with the onion, stir in the tomatoes and half the kale, season
with salt and pepper, and cook over medium heat until the kale is slightly
wilted, 1 to 2 minutes.
Spread the vegetables evenly over the bottom of the pan. Pour the eggs on
top and sprinkle with the goat cheese. Reduce the heat to medium-low, cover,
and cook without stirring until the eggs are set and the tomatoes have
burst, 8 to 10 minutes. Remove from the heat and let cool for 5 minutes.
Slide the frittata onto a cutting board and cut into 4 equal wedges. While
the frittata is cooking and cooling, prepare the pistou and salad.
3. 3
Finish the pistou; make the kale salad
In a small bowl, stir together the basil pistou and 2 tablespoons [¼ cup]
oil. Season to taste with salt and pepper. Transfer half the pistou to a
large bowl; set aside the remaining pistou for garnish.
To the large bowl, add the remaining kale and sliced onion and toss to
combine; season to taste with salt and pepper.
4. 4
Serve
Transfer the frittata wedges to individual plates and top with the kale
salad. Garnish with the remaining pistou and serve.
View more
SAIGON NOODLE BOWLS WITH FIVE-SPICE TOFU AND CUCUMBER-RADISH SALAD
dairy-free, family friendly, gluten free friendly, pescatarian, protein plus,
vegan, vegetarian
730 Calories/Serving, 25 Minutes
Rice vermicelli is a dream for any cook in a hurry: the slender noodles are
ready in minutes. Toss them with scallion oil for a whole nother flavor
dimension.
IN YOUR BAG
1 bag serves 2 (2 bags serve 4)
* 3 organic scallions
* 5 ounces vermicelli rice noodles
* Your choice of protein
* 1 tablespoon maple syrup
* 1 teaspoon five-spice powder
* 1 organic cucumber
* 1 or 2 organic radishes (about 2 ounces total)
* 4 or 5 sprigs organic fresh mint
* 2 ounces organic shredded carrots
* Sunbasket tamari-maple dressing (rice vinegar - gluten-free tamari - maple
syrup - toasted sesame oil - garlic - ginger)
INSTRUCTIONS
1. 1
Make the scallion oil
* Trim the root ends from the scallions; thinly slice the scallions.
In a small heatproof bowl, stir together the scallions, ½ teaspoon [1 tsp]
salt, and up to ½ teaspoon [1 tsp] sugar (from your pantry), if using.
In a large frying pan over medium-high heat, warm 2 tablespoons [¼ cup]
neutral oil until hot but not smoking. Pour the oil over the scallions and
stir to combine. Set aside. Do not clean the pan.
2. 2
Cook the rice noodles
Bring a medium sauce pot of water to a boil. Add the rice noodles and cook
until just tender, 4 to 5 minutes. Drain and rinse with cold water, then
return to the pot and toss with 1 to 2 teaspoons scallion oil to prevent
sticking (set aside the remaining scallion oil for serving). While the water
is heating and the noodles are cooking, prepare your protein.
3. 3
Prep your protein
Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes.
Chicken, steak, or pork strips: Cut a small corner from the packaging and
drain off any excess liquid. Transfer the meat to a plate; pat dry with a
paper towel.
Shrimp or scallops: Rinse and drain the shrimp or scallops. Pat dry on a
paper-towel-lined plate.
4. 4
Cook your protein
* In a small bowl, stir together the maple syrup, five-spice powder, and 2
tablespoons [¼ cup] water.
In the same pan used for the scallion oil, warm 1 to 2 tablespoons neutral
oil over medium-high heat until hot but not smoking. Add your protein,
season with salt and pepper, and cook, stirring occasionally, until lightly
browned and just cooked through, 2 to 4 minutes for regular shrimp; 4 to 6
minutes for jumbo shrimp, scallops, steak, pork, or tofu; and 6 to 8 minutes
for chicken.
Stir in the maple five-spice blend and cook until heated through and
thickened slightly, about 1 minute. Transfer to a plate and season to taste
with salt and pepper. While your protein is cooking, prepare the salad.
5. 5
Make the cucumber-radish salad
* Peel the cucumber, if desired; cut the cucumber into enough ½-inch pieces
to measure 3 cups [6 cups].
* Thinly slice the radishes.
* Strip the mint leaves from the stems; coarsely chop the leaves.
In a large bowl, toss together the cucumber, radishes, mint, carrots, and
tamari-maple dressing. Season to taste with salt and pepper.
6. 6
Serve
Transfer the noodles to individual bowls and top with your protein and
cucumber-radish salad. Serve the remaining scallion oil on the side.
View more
SPICY BLACK BEAN TACOS WITH MANGO SALSA AND PEPERONATA
dairy-free, gluten free friendly, lean & clean, less calories, mediterranean,
pescatarian, soy-free, spicy, vegan, vegetarian
600 Calories/Serving, 30 Minutes
It’s taco night and Italian peperonata is here for the party. This lively blend
of roasted bell peppers, onions, and garlic is sautéed with coriander and cumin
for crave-worthy flavor.
IN YOUR BAG
1 bag serves 2 (2 bags serve 4)
* 1 organic mango
* 1 organic red onion
* 1 organic lime
* 4 or 5 sprigs organic fresh cilantro
* 5 ounces roasted red peppers
* Sunbasket taco spice blend (granulated garlic - coriander - cumin)
* 8 Mi Rancho 100% corn tortillas
* 2 cups cooked black beans
* 1½ ounces chipotle chiles in gluten-free adobo
INSTRUCTIONS
1. 1
Make the mango salsa
* Trim the ends from the mango; cut away the peel, then cut the flesh away
from the pit into halves. Coarsely chop the mango.
* Peel and thinly slice half the onion [1 onion] for the peperonata. Finely
chop enough of the remaining onion to measure ⅓ cup [⅔ cup].
* Juice the lime.
* Coarsely chop the cilantro.
In a medium bowl, stir together the mango, finely chopped onion, cilantro,
and 2 tablespoons [¼ cup] lime juice; season to taste with salt and
pepper.
2. 2
Prep and cook the peperonata
* Thinly slice any large roasted red pepper pieces.
In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil
until hot but not smoking. Add the thinly sliced onion, season with salt and
pepper, and cook, stirring occasionally, until starting to soften, 3 to 4
minutes. Stir in the taco spice blend and cook until fragrant, about 30
seconds. Stir in the roasted red peppers, remove from the heat, and season
to taste with salt and pepper. Transfer to a plate. Do not clean the pan.
While the peperonata is cooking, heat the tortillas.
3. 3
Warm the tortillas
* Remove 6 [12] tortillas from the package; save the rest for another use.
On the stovetop directly over a flame, or in a dry large frying pan over
medium heat, warm the 6 [12] tortillas, turning once, until just pliable and
warmed through, about 30 seconds per side. Transfer to a clean kitchen
towel, cover, and keep warm.
4. 4
Prep and cook the black beans
* Rinse the black beans.
* Coarsely chop the chipotle chiles, reserving any adobo sauce.
In the same pan used for the peperonata, stir in the beans, ¼ cup [⅓ cup]
water, and as much chipotle chiles and adobo sauce as you like and cook over
medium heat until heated through, 1 to 2 minutes. Remove from the heat and
season to taste with salt and pepper.
5. 5
Serve
Transfer the tortillas to individual plates. Top with the black beans,
peperonata, and mango salsa and serve.
View more
MEDITERRANEAN LEMON CHICKEN WITH BABY BROCCOLI, ARTICHOKES, AND OLIVES
carb-conscious, dairy-free, gluten free friendly, lean & clean, less calories,
mediterranean, paleo, protein plus, soy-free
540 Calories/Serving, 15 Minutes
Gotta love this breezy Mediterranean meal that’s also paleo and gluten free!
We’ve prepped the veg and made the bright dressing. Just add the heat, drizzle,
and serve.
IN YOUR BAG
1 bag serves 2 (2 bags serve 4)
* In your bag:
* Your choice of protein
* Organic baby broccoli
* Mediterranean medley (organic bell peppers - cooked quartered artichoke
hearts - pitted Kalamata olives)
* Sunbasket lemon dressing (extra virgin olive oil - lemon zest and juice -
garlic - kosher salt - black pepper - dried oregano)
INSTRUCTIONS
1. 1
Cook your protein
* Pat your protein dry with a paper towel (if using shrimp or scallops,
rinse and drain, then pat dry). Season with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until
hot but not smoking. Add your protein.
Chicken: Cook the chicken, turning once, until lightly browned, 1 to 2
minutes per side. Reduce the heat to medium-low and continue cooking,
turning occasionally, until firm and cooked through, 5 to 8 minutes.
Transfer to a plate to rest for 5 minutes. Do not clean the pan.
Fish: Cook the fish (skin side down for the skin-on snapper) until lightly
browned (and the snapper skin is crisp), 4 to 5 minutes. Turn and cook until
the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate. Wipe out
the pan.
Shrimp: Cook the shrimp, turning once, until firm and cooked through, 1 to 2
minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo
shrimp. Transfer to a plate. Wipe out the pan.
Scallops: Cook the scallops without turning until golden brown on one side
and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for
about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a
plate. Wipe out the pan.
Steaks: Cook the steaks, turning frequently, until well browned and
medium-rare, 4 to 6 minutes for rib-eyes and New York strips, 6 to 8 minutes
for top sirloins, and 8 to 12 minutes for filet mignons. Transfer to a plate
to rest for 5 minutes. Do not clean the pan.
Pork chops: Cook the pork chops, turning frequently, until browned but still
faintly pink within, 8 to 10 minutes. Transfer to a plate to rest for 5
minutes. Do not clean the pan.
2. 2
Cook the vegetables
* Trim the root ends from the baby broccoli.
In the same pan used for your protein, if dry, add 1 to 2 teaspoons oil.
Warm over medium-high heat until hot but not smoking. Add the baby broccoli
and cook, stirring occasionally, until lightly browned, 2 to 3 minutes. Add
the Mediterranean medley, season with salt and pepper, and cook, stirring
occasionally and scraping up any browned bits from the bottom of the pan,
until just tender and heated through, 2 to 3 minutes. Remove from the heat
and season to taste with salt and pepper.
3. 3
Serve
Transfer your protein and vegetables to individual plates. Drizzle with as
much lemon dressing as you like and serve any remaining dressing on the
side.
View more
STEAKS AND ROMESCO WITH BABY BROCCOLI, SQUASH, AND ALMONDS
carb-conscious, dairy-free, diabetes-friendly, gluten free friendly, lean &
clean, less calories, mediterranean, paleo, protein plus, soy-free
450 Calories/Serving, 15 Minutes
This paleo and gluten-free gem of a recipe pops with our romesco’s tangy, smoky,
garlicky flavor. Plus the sauce is full of fiber, protein, and healthy fats.
Thank you, almonds!
IN YOUR BAG
1 bag serves 2 (2 bags serve 4)
* In your bag:
* Your choice of protein
* Organic baby broccoli
* Organic lemon
* Sliced squash and almonds (almonds - organic zucchini or yellow squash )
* Sunbasket romesco (roasted red peppers - almonds - extra virgin olive oil -
sherry vinegar - garlic - sweet smoked paprika - kosher salt)
INSTRUCTIONS
1. 1
Cook your protein
* Pat your protein dry with a paper towel (if using shrimp or scallops,
rinse and drain, then pat dry). Season with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil
until hot but not smoking. Add your protein (skin side down for snapper).
Steaks: Cook the steaks, turning frequently, until well browned and
medium-rare, 4 to 6 minutes for rib-eyes and New York strips, 6 to 8 minutes
for top sirloins, and 8 to 12 minutes for filet mignons. Transfer to a
cutting board to rest for 5 minutes. Cut into ½-inch-thick slices. Do not
clean the pan.
Chicken: Cook the chicken, turning once, until lightly browned, 1 to 2
minutes per side. Reduce the heat to medium-low and continue cooking,
turning occasionally, until firm and cooked through, 5 to 8 minutes.
Transfer to a cutting board to rest for 5 minutes. Cut into ½-inch-thick
slices. Do not clean the pan.
Fish: Cook the fish until lightly browned (and the snapper skin is crisp), 1
to 2 minutes for sole and 3 to 5 minutes for halibut and snapper. Turn and
cook until the flesh is opaque and flaky, 1 to 2 minutes for sole and 2 to 5
minutes for halibut and snapper. Transfer to a plate. Wipe out the pan.
Shrimp: Cook the shrimp, turning once, until firm and cooked through, 1 to 2
minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo
shrimp. Transfer to a plate. Wipe out the pan.
Scallops: Cook the scallops without turning until golden brown on one side
and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for
about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a
plate. Wipe out the pan.
Pork chops: Cook the pork chops, turning frequently, until browned but still
faintly pink within, 8 to 10 minutes. Transfer to a cutting board to rest
for 5 minutes. Cut into ½-inch-thick slices. Do not clean the pan.
2. 2
Cook the vegetables; prep the lemon
* Trim the root ends from the baby broccoli.
* Cut the lemon into wedges for garnish
In the same pan, if dry, add 2 teaspoons oil. Warm over medium-high heat
until hot but not smoking. Add the baby broccoli, season with salt and
pepper, and cook, stirring occasionally, until starting to soften, about 2
minutes. Add the sliced squash and almonds and cook, stirring occasionally
and scraping up any browned bits from the bottom of the pan, until the
almonds are golden, 3 to 5 minutes. Remove from the heat and season to taste
with salt and pepper.
3. 3
Serve
Spread the romesco on individual plates and top with your protein. Serve the
vegetables and lemon wedges on the side.
View more
SALMON TACOS WITH CABBAGE SLAW, SALSA ROJA, AND CHIPOTLE YOGURT
pescatarian, protein plus, soy-free
700 Calories/Serving, 15 Minutes
Taco-bout fast and delicious! With the heavy lifting already done by our chefs,
you just cook your protein, dress the pre-cut slaw, warm up the tortillas, and
put all the toppings on the table.
IN YOUR BAG
1 bag serves 2 (2 bags serve 4)
* In your bag:
* Your choice of protein
* Organic lime
* Cabbage slaw (organic cabbage - organic carrots)
* Apple cider vinegar
* Mi Rancho Artisan tortillas
* Sunbasket salsa roja (fire-roasted tomatoes - lime juice - onion - garlic -
kosher salt - cilantro)
* Sunbasket chipotle yogurt (Greek yogurt - chipotle chile powder - sweet
smoked paprika)
INSTRUCTIONS
1. 1
Cook your protein
Fish:
* Pat the fish dry with a paper towel; season generously with salt and
pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot
but not smoking. Add the fish (skin side down for snapper) and cook until
lightly browned (and the skin is crisp), 4 to 5 minutes. Turn and cook until
the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate to cool
slightly. Using a fork, flake the fish into bite-size pieces. While the fish
is cooking, start preparing the rest of the meal.
Shrimp:
* Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season
lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil
until hot but not smoking. Add the shrimp and cook, turning once, until firm
and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3
minutes per side for jumbo shrimp. Transfer jumbo shrimp to a cutting board
and cut into ½-inch pieces. While the shrimp is cooking, start preparing the
rest of the meal.
Scallops:
* Rinse and drain the scallops. Pat dry on a paper-towel-lined plate.
Season lightly with salt.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil
until hot but not smoking. Add the scallops and cook without turning until
golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn
and continue cooking for about 30 seconds for translucent or 1 to 2 minutes
for opaque. Transfer to a cutting board and cut into ½-inch pieces. While
the scallops are cooking, start preparing the rest of the meal.
Chicken, steak, or pork strips:
* Cut a small corner from the packaging and drain off any excess liquid.
Transfer the meat to a plate; pat dry with a paper towel. Season lightly
with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil
until hot but not smoking. Add the meat strips and cook, stirring
occasionally, until lightly browned and just cooked through, 3 to 6 minutes
for steak or pork, 6 to 8 minutes for chicken. While the meat is cooking,
start preparing the rest of the meal.
Tofu:
* Pat the tofu dry with paper towels; cut into ½-inch cubes. Season with
salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil
until hot but not smoking. Add the tofu and cook, stirring occasionally,
until lightly browned and crisp, 3 to 5 minutes. While the tofu is cooking,
start preparing the rest of the meal.
2. 2
Prep the lime; make the cabbage slaw
* Cut the lime into wedges for garnish.
In a medium bowl, stir together the cabbage slaw and apple cider vinegar.
Season to taste with salt and pepper.
3. 3
Warm the tortillas
* Remove 6 [12] tortillas from the package; save the rest for another use.
On the stovetop directly over a flame, or in a dry medium frying pan over
medium heat, warm the tortillas, turning once, until just pliable and warmed
through, about 30 seconds per side.
4. 4
Serve
Set out the tortillas, protein, cabbage slaw, salsa roja, chipotle yogurt,
and lime wedges. Invite everyone to assemble their own tacos.
View more
DO NOT SELL MY PERSONAL INFORMATION
When you visit our website, we store cookies on your browser to collect
information. The information collected might relate to you, your preferences or
your device, and is mostly used to make the site work as you expect it to and to
provide a more personalized web experience. However, you can choose not to allow
certain types of cookies, which may impact your experience of the site and the
services we are able to offer. Click on the different category headings to find
out more and change our default settings according to your preference. You
cannot opt-out of our First Party Strictly Necessary Cookies as they are
deployed in order to ensure the proper functioning of our website (such as
prompting the cookie banner and remembering your settings, to log into your
account, to redirect you when you log out, etc.). For more information about the
First and Third Party Cookies used please follow this link.
More information
Allow All
MANAGE CONSENT PREFERENCES
STRICTLY NECESSARY COOKIES
Always Active
Strictly Necessary Cookies
These cookies are necessary for the website to function and cannot be switched
off in our systems. They are usually only set in response to actions made by you
which amount to a request for services, such as setting your privacy
preferences, logging in or filling in forms. You can set your browser to block
or alert you about these cookies, but some parts of the site will not then work.
These cookies do not store any personally identifiable information.
SALE OF PERSONAL DATA
Sale of Personal Data
Under the California Consumer Privacy Act, you have the right to opt-out of the
sale of your personal information to third parties. These cookies collect
information for analytics and to personalize your experience with targeted ads.
You may exercise your right to opt out of the sale of personal information by
using this toggle switch. If you opt out we will not be able to offer you
personalised ads and will not hand over your personal information to any third
parties. Additionally, you may contact our legal department for further
clarification about your rights as a California consumer by using this Exercise
My Rights link. If you have enabled privacy controls on your browser (such as a
plugin), we have to take that as a valid request to opt-out. Therefore we would
not be able to track your activity through the web. This may affect our ability
to personalize ads according to your preferences.
* PERFORMANCE COOKIES
Required Cookies
These cookies allow us to count visits and traffic sources so we can measure
and improve the performance of our site. They help us to know which pages are
the most and least popular and see how visitors move around the site. All
information these cookies collect is aggregated and therefore anonymous. If
you do not allow these cookies we will not know when you have visited our
site, and will not be able to monitor its performance.
* TARGETING COOKIES
Required Cookies
These cookies may be set through our site by our advertising partners. They
may be used by those companies to build a profile of your interests and show
you relevant adverts on other sites. They do not store directly personal
information, but are based on uniquely identifying your browser and internet
device. If you do not allow these cookies, you will experience less targeted
advertising.
Confirm My Choices
Back Button
Back
PERFORMANCE COOKIES
Vendor Search Search Icon Filter Icon
Clear Filters
Information storage and access
Apply
Consent Leg.Interest
All Consent Allowed
Select All Vendors
Select All Vendors
All Consent Allowed
Confirm My Choices
Opens in new window
PDF Download
Word Download
Excel Download
PowerPoint Download
Document Download
Explore your accessibility options
close carousel