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A New Take on an American-Classic: Parsnip Fries

Our parsnip fries are so good they often don’t make it to the table. Consider doubling the recipe, so some fries actually find their way from the baking sheet to your plate! The slight sweetness in this root-vegetable helps elevate an American classic. Swapping parsnips for traditional potatoes adds five grams more of fiber and creates a side dish you’ll want to make time and time again. Once you add our Bahārāt Spice Blend, you’ll have a new favorite recipe.…

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0 In Recipes

Fitting Within Your Macros: A Try Keto With Me Recipe

We know staying on track with Keto can be difficult. We also know that some of our Keto customers need to reduce Green Chef recipe portions to keep within their macros. We’ve enlisted the help of Breanna Goodman, founder of Try Keto With Me, to develop recipes from leftover Keto meal-kit ingredients so you can get the most bang for your buck while meeting your personalized Keto goals. This first recipe, compliments of Breanna, uses reserved ingredients from the Garlic-Dijon…

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0 In Holiday Inspiration/ Recipes

4 Ways to Liven up Your Thanksgiving Leftovers

Thanksgiving leftovers are great, but you can eat only so many cold turkey sandwiches. So what to do with all that turkey, cranberry sauce, stuffing, veggies, yams, and mashed potatoes? Our own Chef Sara offers these tasty tips that will make you thankful for Turkey Day leftovers. 1.  Turkey and Stuffing Strata Strata is a layered dish typically made with bread, eggs, meat, and cheese, similar to a frittata or casserole. Use your leftover turkey, stuffing, and dinner rolls to…

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0 In Recipes

Thanksgiving Side: Green Chef Style

Thanksgiving is near, which means we are pulling out our favorite holiday recipes. While the turkey is the star of the show, we do love to dazzle with our side dishes. This year we wanted to make a side that vegans and meat lovers alike will enjoy. Our Nutty Farro with Crisp Apple and Tender Spinach will be the talk of the dinner table. Farro (also called emmer) belongs to the wheat family. Although it’s been cultivated for 20,000 years,…

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0 In Recipes

An Ode to Brussels Sprouts: Bacon-Studded Brussels Sprouts with Pecans

Dear Brussels Sprouts, We are sorry. We are sorry for neglecting you when we were kids, for making faces when you appeared on our plates, and for dousing you with run of the muck condiments. We are sorry for childishly treating you as the most hated vegetable. If only we’d known how much we would love you as adults, maybe we would’ve given you chance. But alas, we did not. To make up for our past mistakes, we want to…

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