Dinner with 5 Ingredients or Fewer
Our new expanded menu means you can put dinner together in a flash.
Thanks to our new à la carte meat, seafood, poultry, and tofu add-ons, you can put weeknight dinner on autopilot. Here are six barely-a-recipe suggestions using 5 ingredients or fewer from your pantry and our new expanded menu. Our simple instructions mean you can spend less time planning dinner and more time planning your next vacation.
Salmon & Salad
Pat the Wild Alaskan Skin-on Salmon Fillets dry with a paper towel; season generously 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 the salmon, skin side down, and cook until the skin is browned and crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
Crab Cakes & Summer Soup
Pat the Jumbo Lump Crab Cakes dry with a paper towel. In a large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the crab cakes and cook until golden brown, 5 to 6 minutes. Turn and cook until the other side is golden brown, 5 to 6 minutes.
Serve with chilled Nona Lim Carrot Ginger Soup, as a gazpacho-style side with a dollop of Sun Basket Greek Feta Dip and sprinkled with Organic State Bird Crunch Puffed Quinoa and Seeds Snack to garnish.
Bacon-Wrapped Beef Filet Mignons & Rainbow Chard
Pat the Applewood Bacon-Wrapped Beef Filet Mignons dry with a paper towel; season generously 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 steaks and cook, turning frequently, until well browned, 8 to 12 for medium-rare.
Strip the leaves from the stems of 1 bunch of chard; coarsely chop the leaves and stems, keeping them separate. Add the chard stems, season with salt and pepper, and cook, stirring occasionally, until they begin to soften and brown, 2 to 4 minutes. Stir in the chard leaves and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
Grilled Sausage Sandwiches
Pat the Andouille Pork Sausage Pinwheels dry with a paper towel; prick in a few places with a fork, if desired. Prepare a medium-hot fire in a grill. Set the sausages on the grill directly over the heat and cook, turning occasionally, until the skin is blistered and the sausages are cooked through, 3 to 4 minutes per side. Transfer to a cutting board to rest for 5 minutes, then cut on the diagonal into ¼-inch-thick slices.
Slice the sausages and serve between two slices of toasted ciabatta. Garnish with mustard and pickle slices.
Vegan Southwest Tacos
Heat Hodo Soy Organic Southern Barbecue Tofu Cubes on stovetop or in a microwave. While the tofu heats, warm Mi Rancho Organic Artisan Corn and Wheat Tortillas. 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. Spoon the tofu into the tortillas along with your favorite fixings. We like sliced avocado, salsa, and a squeeze of lime.