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Homestyle Roast Chicken DinnerDIRECTIONS: (serves 4)CONTENTS: •
PREHEAT OVEN TO 350°F• LEMON ROASTED CHICKEN: BAKE CHICKEN IN PAN
WITH LID ON FOR 20 MINUTES. REMOVE LID
AND CONTINUE TO BAKE AN ADDITIONAL 15 MINUTES UNTIL INTERNAL
TEMPERATURE REACHES 155°F. FINISH WITH A SQUEEZE OF THE GRILLED
LEMON, FLAKE SEA SALT, AND TRANSFER TO YOUR FAVORITE SERVING
PLATTER.
• MASHED POTATOES: PLACE ENTIRE PAN INTO OVEN WITH LID ON AND
BAKE 20 MINUTES. REMOVE LID AND CONTINUE TO HEAT UNTIL PUREE IS HOT
THROUGHOUT.
• HARICOT VERTS: REMOVE LID FROM BEANS AND PLACE IN OVEN TO BAKE
UNTIL WARMED THROUGH, ABOUT 10 MINUTES. REMOVE FROM OVEN AND
GARNISH WITH TOASTED ALMONDS,FLAKE SALT AND A SQUEEZE OF FRESH
LEMON.
• SALAD: TOSS SALAD WITH VINAIGRETTE AND FLAKE SEA SALT.
ENJOY!
alltownfresh.com
• ½ PAN ROASTED LEMON CHICKEN• ½ OZ SOUFFLE FLAKE SALT• ½ PAN
MASHED POTATOES• ½ PAN CHARRED HARICOT VERTS • 2 OZ SOUFFLE TOASTED
CHOPPED ALMONDS• ½ PINT OF LEMON WEDGES • ½ PAN CHICORY SALAD• ½
PINT LEMON MINT VINAIGRETTE
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Steak House Dinner DIRECTIONS: (serves 4)
CONTENTS: • PREHEAT OVEN TO 350°F• WAGYU BAVETTE STEAKS: REMOVE
LID AND PLACE IN OVEN. BAKE STEAKS FOR 20-30 MINUTES, UNTIL IT HAS
BEEN WARMED THROUGH AND HAS REACHED YOUR DESIRED COOK TEMP. COOK TO
135°F FOR MEDIUM RARE, 145°F FOR MEDIUM, AND 150°F FOR MEDIUM WELL.
REMOVE STEAKS FROM PAN, REST 5 MINUTES AND SLICE. TRANSFER TO YOUR
FAVORITE SERVING PLATTER AND SEASON WITH COARSE FLAKE SALT.
• ROASTED BRUSSELS SPROUTS: REMOVE LID AND BAKE IN OVEN FOR 20
MINUTES OR UNTILSPROUTS ARE HEATED THROUGH.
• CRISPY FINGERLING POTATOES: PLACE POTATOES, COVERED, IN OVEN
AND BAKE FOR 15 MINUTES. REMOVE LID AND BAKE IN OVEN FOR AN
ADDITIONAL 15 MINUTES, UNTIL POTATOES ARE HOT AND CRISPY. SEASON
WITH FLAKE SEA SALT.
• CELERY, LEMON, AND PARMESAN SALAD: TOSS SALAD WITH VINAIGRETTE
AND SERVE INYOUR FAVORITE SALAD BOWL. GARNISH WITH FLAKE SALT.
alltownfresh.com
• ½ PAN SEARED WAGYU STEAKS• ½ OZ SOUFFLE FLAKE SALT• ½ PAN
ROASTED BRUSSEL SPROUTS• ½ PAN CRISPY POTATOES• ½ PAN CELERY SALAD•
½ PINT LEMON MINT VINAIGRETTE
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Japanese Bento Box DIRECTIONS: (serves 4)
CONTENTS: • PREHEAT OVEN TO 350°F• CHICKEN TERIYAKI: ADD PAN TO
OVEN, COVERED, AND BAKE FOR 20 MINUTES. REMOVE LID FROM CHICKEN AND
BAKE IN OVEN FOR 15 MINUTES, UNTIL THE INTERNAL TEMPERATURE REACHES
155°F.
• VEGETABLE STIR FRIED BROWN RICE: REMOVE LID FROM PAN AND HEAT
IN OVEN, UNCOVERED, FOR 20-25 MINUTES. MAKE SURE TO STIR THE RICE
HALFWAY THROUGH WHILE STILL IN THE OVEN. REMOVE FROM PAN, AND PLACE
ON A SERVING PLATTER. TOP WITH SLICED CHICKEN AND SLICED SCALLION
GARNISH.
• CELERY, CUCUMBER SESAME SALAD AND ASIAN SLAW: TRANSFER TO YOUR
FAVORITESERVING BOWL AND ENJOY!
alltownfresh.com
• ½ PAN TERIYAKI GLAZED CHICKEN BREASTS• ½ PINT SLICED
SCALLIONS• ½ PAN STIR FRIED BROWN RICE• 1 QUART CELERY &
CUCUMBER SALAD• 1 QUART ASIAN STYLE CABBAGE SLAW
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Mediterranean Meze DinnerDIRECTIONS: (serves 4)CONTENTS: •
PREHEAT OVEN TO 350°F• YEMEN HERB RUBBED CHICKEN BREAST: ADD PAN TO
OVEN, COVERED, AND BAKE FOR 20
MINUTES. REMOVE LID AND BAKE FOR AN ADDITIONAL 15 MINUTES, UNTIL
THE INTERNALTEMPERATURE REACHES 155°F.
• CHARRED PITA BREAD: REMOVE PITA FROM BAG AND PLACE DIRECTLY ON
THE RACKS IN THE OVEN. BAKE FOR 5-10 MINUTES UNTIL THEY ARE WARMED
THROUGH.
• QUINOA TABBOULEH, CUCUMBER TZATZIKI, CHICKPEA HUMMUS, &
TOMATO, CUCUMBER, MINT SALAD: TRANSFER SPREADS AND SALADS TO SHARE
PLATES AND BOWLS FOR A MEZE FEAST.
alltownfresh.com
• ½ PAN HERB RUBBED CHICKEN BREAST• 1 BAG CHARRED PITA BREAD• 1
QT QUINOA TABBOULEH• 1 PINT CUCUMBER TZATZIKI• 1 PINT HUMMUS WITH
CHICKPEAS• 1 QT TOMATO, CUCUMBER & MINT SALAD
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Little Italy DIRECTIONS: (serves 4)
CONTENTS: • PREHEAT OVEN TO 350°F• ROASTED EGGPLANT IN TOMATO
SAUCE: ADD PAN TO OVEN, COVERED, AND BAKE FOR 20 MINUTES. REMOVE
LID FROM PAN, AND BAKE IN OVEN FOR 15 MINUTES, UNTIL THE
BREADCRUMBS ARE CRISP AND EGGPLANT IS WARMED THROUGH.
• PASTA IN BUTTER WITH PARM: ADD PAN TO OVEN, COVERED, AND BAKE
FOR 20 MINUTES. REMOVE LID AND STIR PASTA. BAKE IN OVEN FOR AN
ADDITIONAL 15 MINUTES, THEN TRANSFER TO A LARGE SERVING
PLATTER.
• CHARRED RABE WITH LEMON AND GARLIC: REMOVE LID AND BAKE IN
OVEN FOR 20 MINUTES OR UNTIL RABE IS HEATED THROUGH. FINISH THE
RABE WITH A SQUEEZE OF LEMON JUICE.
• TOMATO BRUSCHETTA: WARM BREAD IN OVEN FOR 10 MINUTES DIRECTLY
ON RACK. PLACE CROSTINI ON A PLATTER AND GARNISH EACH PIECE WITH A
MOUND OF TOMATO SALAD.
• CAESAR SALAD: TOSS SALAD WITH DRESSING, ADD TO A LARGE BOWL,
AND GARNISH WITH PARM FRICO AND CROUTONS.
alltownfresh.com
• ½ PAN ROASTED EGGPLANT IN SAUCE• ½ PAN PASTA IN BUTTER AND
PARM• ½ PAN CHARRED RABE WITH GRILLED LEMON• 1 BAG HOUSE CROSTINI•
1 QT TOMATO SALAD• ½ PAN CAESAR SALAD• ½ PINT CAESAR DRESSING• ½
PINT PARM FRICO
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Fall into AutumnDIRECTIONS: (serves 4)
CONTENTS:• PREHEAT OVEN TO 350°F• THYME AND GARLIC ROASTED PORK
LOIN: BAKE PORK IN PAN, COVERED, FOR 20 MINUTES.
REMOVE LID AND CONTINUE TO BAKE AN ADDITIONAL 15 MINUTES UNTIL
INTERNAL TEMPERATURE REACHES 145°F. REMOVE FROM THE PAN AND ALLOW
LOIN TO REST 5 MINUTES, THEN SLICE AND TRANSFER TO A PLATE. FINISH
WITH FLAKE SEA SALT.
• ROASTED BUTTERNUT SQUASH: REMOVE LID AND BAKE IN OVEN FOR
20-25 MINUTES OR UNTIL VEGETABLES ARE HEATED THROUGH.
• HONEY CARAMELIZED CARROTS AND PARSNIP: REMOVE LID AND BAKE IN
OVEN FOR 20-25 MINUTES OR UNTIL VEGETABLES ARE HEATED THROUGH.
• HERBED BROWN RICE: REMOVE LID FROM PAN AND HEAT IN OVEN,
UNCOVERED, FOR 20-25 MINUTES. MAKE SURE TO STIR HALFWAY THROUGH.
REMOVE FROM PAN AND PLACE ON A SERVING PLATTER.
• KALE, APPLE, AND ALMOND SALAD: TOSS GREENS AND APPLES WITH
VINAIGRETTE AND TRANSFER TO A PLATTER OR BOWL. GARNISH WITH TOASTED
ALMONDS AND FLAKE SEA SALT. ENJOY!
alltownfresh.com
• ½ PAN ROASTED GARLIC PORK LOIN• ½ OZ SOUFFLE FLAKE SALT• ½ PAN
ROASTED BUTTERNUT SQUASH
AND CARROTS & PARSNIPS
• ½ PINT PARSLEY LEAVES• ½ PAN HERBED BROWN RICE• ½ PAN KALE,
APPLE SALAD, SOUFFLE
OF CHOPPED TOASTED ALMONDS
• ½ PINT APPLE CIDER MAPLE VINAIGRETTE
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Roman FeastDIRECTIONS: (serves 4)
CONTENTS: • PREHEAT OVEN TO 350°F• RIGATONI ALL ‘AMATRICIANA:
ADD PAN TO OVEN, COVERED, AND BAKE FOR 20 MINUTES. REMOVE LID AND
STIR PASTA. BAKE IN OVEN FOR 15 MORE MINUTES, THEN TRANSFER TO A
LARGE SERVING PLATTER.
• OLIVE OIL BRAISED CHICKPEA, OLIVES, ROSEMARY: PLACE CHICKPEAS
IN THE OVEN,IN THE PAN, COVERED, FOR 10 MINUTES TO SLIGHTLY
WARM.
• BAKED GARLIC BREAD: REMOVE BREAD FROM BAG AND PLACE DIRECTLY
ON THE RACKS IN THE OVEN. BAKE FOR 5-10 MINUTES UNTIL WARMED
THROUGH.
• FARO, ROASTED FIG, CRESS, BALSAMIC GLAZE: TOSS THE GRAINS AND
FIGS WITH CRESS AND BALSAMIC, SEASON WITH FLAKE SEA SALT. IF YOU
HAVE IT, ADD CULATELLO AND/OR WHIPPED RICOTTA SPREAD TO SALAD.
alltownfresh.com
• ½ PAN RIGATONI IN AMATRICIANA SAUCE• 1 QT BRAISED CHICKPEAS• ½
PAN GARLIC BREAD• 2 OZ SOUFFLE TOASTED CHOPPED ALMONDS• ½ PAN CRESS
& HERBS• 1 QT FARO AND 1 PINT ROASTED FIG• ½ PINT BALSAMIC FIG
DRESSING
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Comfortable and CozyDIRECTIONS: (serves 4)CONTENTS: • PREHEAT
OVEN TO 350°F• BRAISED BEEF BOURGUIGNON: ADD PAN TO OVEN, COVERED,
AND BAKE FOR 20 MINUTES.
REMOVE LID AND STIR. BAKE IN OVEN FOR 15 ADDITIONAL MINUTES,
THEN TRANSFER TO A LARGE SERVING PLATTER.
• POTATOES LYONNAISE: PLACE ENTIRE PAN INTO OVEN, WITH LID, AND
BAKE 20 MINUTES. REMOVE LID AND CONTINUE TO HEAT FOR 20 MORE
MINUTES UNTIL POTATOES ARE CRISP.
• ROASTED WILD MUSHROOMS, PARSNIP PUREE: PLACE ENTIRE PAN INTO
OVEN, WITH LID, AND BAKE 10 MINUTES. REMOVE LID AND BAKE 15 MORE
MINUTES TO CRISP MUSHROOMS.
• ROASTED SQUASH SOUP, CRÈME FRAICHE, PEPITA: ADD SOUP TO A POT
AND HEAT ON STOVE TOP OVER MEDIUM HEAT, STIRRING EVERY SO OFTEN,
UNTIL SOUP IS HEATED THROUGHOUT. DIVIDE SOUP INTO SMALL INDIVIDUAL
BOWLS AND FINISH EACH ONE WITH A DOLLOP OF CRÈME FRAICHE AND A
SPRINKLE OF PEPITAS.
alltownfresh.com
• ½ PAN BEEF BOURGUIGNON• ½ OZ SOUFFLE FLAKE SALT• ½ PAN
POTATOES LYONNAISE• 2 OZ SOUFFLE CHOPPED PARSLEY• ½ PAN WILD
MUSHROOMS WITH
PARSNIP PUREE
• 1 QUART SQUASH SOUP• ½ PINT CRÈME FRAICHE• 2 OZ SOUFFLE
TOASTED PEPITAS
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Veggie CentricDIRECTIONS: (serves 4)
CONTENTS: • PREHEAT OVEN TO 350°F • CAULIFLOWER STEAK, CASHEW
BUTTER, RAISINS: REMOVE LID AND BAKE IN OVEN FOR 20-
25 MINUTES UNTIL CAULIFLOWER IS HEATED. GRAB YOUR FAVORITE
SERVING PLATTER AND SPREAD THE CASHEW BUTTER ON THE PLATE. PLACE
CAULIFLOWER ON TOP AND GARNISH WITH PICKLED RAISINS AND PARSLEY
LEAVES.
• CHARRED BROCCOLI WITH LEMON: REMOVE LID AND BAKE IN OVEN FOR
20-25 MINUTES UNTILBROCCOLI IS HEATED THROUGH. FINISH THE BROCCOLI
WITH A SQUEEZE OF LEMON JUICE.
• ROASTED BEETS, PICKLED ONION, POPPY SEED: TRANSFER TO YOUR
FAVORITE SERVING BOWL AND ENJOY AT ROOM TEMPERATURE. IF YOU HAVE
IT, ADD THE WHIPPED RICOTTA.
• ROASTED CABBAGE, HORSERADISH VINAIGRETTE: REMOVE LID AND BAKE
IN OVEN FOR 20-25 MINUTES UNTIL CABBAGE IS HEATED THROUGH.
• FARO, HERB, GREEN APPLE SALAD: TOSS THE GRAINS AND APPLE WITH
VINAIGRETTE AND SEASON WITH FLAKE SEA SALT.
• ½ PAN CAULIFLOWER STEAK• ½ PINT CASHEW BUTTER• 2 OZ SOUFFLE
PICKLED RAISINS• 2 OZ SOUFFLE CHOPPED PARSLEY• ½ OZ SOUFFLE FLAKE
SALT• ½ PAN BROCCOLI WITH GRILLED LEMON• 1 QUART ROASTED BEET,
HERBS,& PICKLED ONION SALAD
• ½ PINT PICKED BASIL & PARSLEY• ½ OZ SOUFFLE POPPY SEED• ½
PAN CHARRED CABBAGE• ½ PINT CILANTRO LEAVES• ½ PAN FARO & APPLE
SALAD• ½ PINT LEMON MINT VINAIGRETTEalltownfresh.com
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Southern Hospitality DIRECTIONS: (serves 4)CONTENTS: • PREHEAT
OVEN TO 350°F • SLOW COOKED PULLED PORK, APPLE CIDER GLAZE: PLACE
ENTIRE PAN INTO OVEN, WITH
LID, AND BAKE 20 MINUTES. REMOVE LID AND BAKE FOR AN ADDITIONAL
10 MINUTES UNTIL PORK HAS REACHED ABOVE 145°F.
• BEAN CHILI: ADD CHILI TO A POT AND HEAT ON STOVE TOP OVER
MEDIUM HEAT, STIRRING EVERY SO OFTEN, UNTIL IT IS HOT. DIVIDE INTO
SMALL INDIVIDUAL BOWLS AND FINISH WITH A SPRINKLE OF GRATED CHEESE
AND SCALLIONS.
• CABBAGE AND APPLE SLAW & CHARRED OKRA AND TOMATO SALAD:
TRANSFER SALADS TO FAMILY STYLE BOWLS FOR ALL TO ENJOY.
• BUTTERMILK BISCUITS: REMOVE BISCUITS FROM CONTAINER AND PLACE
DIRECTLY ON THE RACKS IN THE OVEN. BAKE FOR 5-10 MINUTES UNTIL THEY
ARE WARMED THROUGH.
alltownfresh.com
• ½ PAN PULLED PORK• 1 QUART BEAN CHILI• ½ PINT SHREDDED
CHEDDAR• 2 OZ SOUFFLE SLICED SCALLIONS• 1 QUART COLESLAW• SOUFFLE
POPPY SEEDS• 1 QUART CHARRED OKRA & TOMATO SALAD• ½ PINT
CILANTRO LEAVES• ½ PAN BUTTERMILK BISCUITS
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KEEP IT FRESH!@alltownfresh
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