THE RECIPE BOOK

HUNAN KUNG POW

 Ingredients provided:

• Oil
• Vegetable portion (carrot, celery, peppers, cabbage, and red onion)
• Chicken or shrimp portion (optional)
• Noodle portion
• Kung Pao sauce
• Herb and peanut portion

Step 1

• Heat pan on medium-high heat with oil
• Once pan is hot, add chicken or shrimp portion and cook for 5–6 minutes until no longer pink (optional)

Step 2

• Add vegetable portion
• Sauté for 3–4 minutes until chicken or shrimp is cooked and carrots are tender

Step 3

• Turn heat to medium-low
• Pour in Kung Pao sauce and push vegetables to one side of pan
• Let excess sauce pool and toss in noodles, keeping them separate but coated in sauce

Step 4

• Place onto a warm plate, noodles on the bottom and vegetables on top
• Garnish with peanuts, sesame seeds, green onions, and cilantro (optional)

ENJOY

MEDITERRANEAN LINGUINE

•  Pre-portioned Cherry Tomatoes, Olives, Sun-dried Tomatoes, and Red Onions
•  Choice of fresh Chicken breast/Cajun style Chicken breast or Shrimp
•  Feta Cheese
•  Olive oil
•  Herbs (Basil,Parsley,Chilli)
•  Linguine noodles
•  Tomato jam

STEP 1

•  Heat pan to med-high
•  Add half oil
•  Sauté Chicken(optional) until brown on one side 2-4 mins
•  Add Onions & Garlic till translucent 2 mins
•  Add Shrimp(optional) 
•  Turn heat to med and add Vegetable portion (Cherry tomatoes, Olives, Sun-dried tomatoes

STEP 2

•  Sauté until warm throughout 1 to 2 minutes
•  Add tomato jam and incorporate
•  Add linguine noodles and leftover olive oil until hot
•  Add 3/4 herbs (basil/ oregano/ parsley /chilis)

STEP 3

•  Toss and plate
•  Garnish with leftover herbs and crumbled feta cheese

ENJOY

SPINACH SALAD WITH FETA CHEESE AND BALSAMIC REDUCTION

• Fresh baby spinach (hand-washed)
• Sun-dried tomatoes
• Candied pecans
• Kalamata olives
• Dried figs
• Goat cheese
• Crispy onions
• Balsamic reduction
• Balsamic vinegar

Optional Protein Add-Ons

• Grilled chicken breast
• Cajun chicken breast
• Shrimp

Cooking Method

Step 1

• Heat a small amount of oil in a warm pan over medium-high heat.
• Sauté chicken or shrimp until browned on the outside and cooked through.

Step 2

• In a large bowl, toss baby spinach with sun-dried tomatoes, figs, and Kalamata olives until evenly coated.

Step 3

• Plate the spinach mixture and crumble candied pecans and goat cheese on top.
• Add chicken or shrimp (if using), drizzle with balsamic reduction, and garnish with crispy onions.

ENJOY

 SOUTHERN STYLE SHRIMP AND GRITS

Ingredients (Provided in the Fresh & Ready Kit)

• Baby shrimp (peeled and deveined)
• Bacon (or smoked pork belly)
• Garlic cloves (minced)
• Onion (finely diced)
• Bell pepper (finely diced, optional)
• Smoked paprika
• Cayenne pepper
• Old Bay seasoning (optional)
• Chicken stock concentrate
• Worcestershire sauce
• Hot sauce
• Lemon wedge
• Unsalted butter
• Green onions (sliced)
• Salt and black pepper

For the Grits (Provided in Kit)

• Stone-ground grits or coarse polenta
• Whole milk
• Butter
• Sharp cheddar cheese (optional)
• Salt and black pepper

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Cooking Method

Step 1 – Prepare the Grits

• In a medium pot, combine milk and 1 cup of water with a pinch of salt. Bring to a boil.
• Slowly whisk in grits. Reduce heat to low and simmer uncovered 20–25 minutes, stirring occasionally until thick and creamy.
• Stir in butter and cheese (if provided). Season with salt and black pepper to taste. Keep warm.

Step 2 – Cook the Bacon

• Cut bacon into small pieces.
• Place in a cold skillet over medium heat. Cook until crisp and fat has rendered.
• Remove bacon and set aside, keeping 1–2 tablespoons of the fat in the pan.

Step 3 – Sauté Vegetables

• Add onion (and bell pepper if provided) to the bacon fat.
• Cook until soft and golden, about 3–4 minutes.
• Add garlic and cook another 30 seconds.

Step 4 – Season and Cook the Shrimp

• Pat shrimp dry.
• Season with smoked paprika, cayenne, Old Bay, salt, and black pepper.
• Push vegetables to the side of the skillet and add shrimp.
• Sear 1–2 minutes per side until pink and cooked through. Remove and set aside with bacon.

Step 5 – Build the Sauce

• Add chicken stock concentrate, Worcestershire, and a dash of hot sauce to the skillet.
• Scrape the bottom of the pan to release flavor.
• Simmer 1–2 minutes to reduce slightly.
• Squeeze in lemon juice and turn off the heat.
• Whisk in a small piece of butter until sauce becomes glossy.

Step 6 – Combine and Serve

• Return shrimp and bacon to the pan. Toss gently to coat and warm through.
• Spoon creamy grits into bowls.
• Top with shrimp, bacon, and sauce.
• Garnish with sliced green onions.

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Chef’s Tip:

• Keep the grits on very low heat while finishing the shrimp—add a splash of warm milk or water to loosen before serving if needed.
• Perfect texture: creamy, smooth, and rich enough to coat a spoon.

ENJOY

TERIYAKI GLAZED CHICKEN

Ingredients Provided

Protein Portion

• 4 boneless, skinless chicken thighs
• 2 oz (60 mL) Fresh & Ready Wasabi Honey Teriyaki sauce
• Kosher salt and black pepper (to taste)
• Pinch of cinnamon (optional)

Vegetable Portion (Sautéed Kale & Peppers)

• 1 ½ cups fresh kale, roughly chopped
• ½ red bell pepper, sliced
• ½ yellow bell pepper, sliced
• 1 tbsp olive oil
• ½ tsp minced garlic
• Salt and pepper (to taste)

Sides & Garnish

• 1 cup steamed jasmine or basmati rice
• 2 tbsp crushed wasabi peas
• 1 tsp toasted sesame seeds
• 1 tbsp fresh cilantro, chopped

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Cooking Method

Step 1 — Cook Chicken

• Heat grill or pan to medium-high.
• Season both sides with salt, pepper, and a pinch of cinnamon.
• Grill or sear 6–8 minutes per side until golden brown and fully cooked (160 °F / 70 °C).
• Brush liberally with the Wasabi Honey Teriyaki sauce in the final minutes of cooking.
• Remove and rest for 2–3 minutes.

Step 2 — Sauté Vegetables

• Heat olive oil in a pan over medium-high heat.
• Add garlic and peppers, cook 1 minute.
• Add kale and sauté 3–4 minutes until tender but vibrant.
• Season with salt and pepper.

Step 3 — Plate & Finish

• Place rice on the plate, top with chicken thighs, and spoon over any remaining sauce.
• Serve with kale and peppers on the side.
• Garnish with crushed wasabi peas, toasted sesame seeds, and fresh cilantro.

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Chef Tips / Add-Ons

• A squeeze of lime or dash of sesame oil elevates the dish.
• Ideal with a side of steamed broccoli or Asian cabbage slaw.
• Swap in shrimp or tofu using the same sauce and steps.

ENJOY

 FETTUCCINE ALFREDO

Ingredients (Provided in the Fresh & Ready Kit)

• Fettuccine noodles
• Fresh cream Alfredo sauce
• Chicken breast / Cajun chicken breast / Shrimp (pre-portioned)
• Grated Parmesan cheese
• Olive oil
• Salt and black pepper

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Cooking Method

Step 1 – Cook the Protein

• Heat a drizzle of oil in a large skillet over medium-high heat.
• Add chicken or shrimp. Sauté until golden and fully cooked through.
• Remove and set aside.

Step 2 – Heat the Sauce

• In the same pan, lower the heat to medium.
• Add Alfredo sauce and stir until warm and smooth.
• Add a splash of cream or water if sauce thickens too much.

Step 3 – Add Pasta

• Toss cooked fettuccine noodles directly into the sauce.
• Stir until pasta is fully coated and heated through.
• Season with salt and black pepper to taste.

Step 4 – Finish and Serve

• Stir in grated Parmesan cheese until melted and creamy.
• Plate pasta, top with cooked chicken or shrimp.
• Sprinkle extra Parmesan if desired.

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Chef’s Tip:

• Reserve a small splash of pasta water to thin the sauce if it becomes too thick.
• For Cajun chicken, keep the heat up to create a flavorful sear that balances the rich, creamy sauce.

ENJOY

PEROGIES

Frozen Perogie

•  If cooking from frozen boil first had a low simmer until perogies float

STEP 1

•  Heat pan on med-high heat with oil

STEP 2

•  Add Vegetable portion
•  Sauté 3 to 4 minutes until chicken/shrimp is cooked and carrots are tender

STEP 3

•  Turn heat to med-low
•  Pour in Kung Pow sauce and push vegetables to one side of pan letting excess   sauce pool and toss in noddles to keep separate but coat in sauce

STEP 4

•  Place onto a warm plate, noodles with vegetables on top
•  Garnish with peanuts, sesame seeds, green onions & cilantro (optional)

ENJOY

MEATBALLS

 Ingredients (Provided in the Fresh & Ready Kit)

• Frozen meatballs (fully seasoned and pre-cooked)
• Olive oil or butter for sautéing
• Salt and black pepper

Optional Add-Ons (Available from Fresh & Ready)

• Fresh tomato basil sauce
• Sweet and sour glaze
• Swedish cream sauce
• Parmesan cheese
• Fresh herbs

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Cooking Method

Step 1 – Heat the Pan

• Add a drizzle of olive oil or a small knob of butter to a skillet.
• Heat over medium-high until the oil shimmers or butter foams lightly.

Step 2 – Cook the Meatballs

• Add frozen meatballs directly to the hot pan.
• Sauté, turning occasionally to brown all sides evenly.
• Cook for 8–10 minutes until meatballs are heated through and golden brown on the outside.
• If the pan begins to dry, add a splash of water or sauce and cover for 1–2 minutes to steam and heat the centers fully.

Step 3 – Optional Sauce Finish

• Add your choice of sauce (tomato, sweet & sour, or Swedish) to the pan.
• Toss meatballs gently to coat and simmer 2–3 minutes until the sauce thickens and clings.

Step 4 – Serve

• Plate meatballs hot.
• Garnish with grated Parmesan or fresh herbs.
• Serve over rice, pasta, or mashed potatoes, depending on the sauce.

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Chef’s Tip:

• For deeper flavor, start by searing the meatballs in butter until a brown crust forms—then finish them in sauce.
• You can also bake or air-fry from frozen for a crispier texture before tossing in sauce.

ENJOY

PERI PERI SAUCE

Our signature Piri Piri sauce brings bold, fiery flavor with just the right balance of heat, tang, and zest. Made from chili, garlic, lemon, and a hint of smoked paprika, it’s a versatile powerhouse in the kitchen. Use it as a marinade for chicken, shrimp, or pork to infuse deep, spicy citrus flavor before grilling. Drizzle it as a finishing sauce over roasted vegetables or rice bowls for a vibrant kick. Stir it into mayonnaise or yogurt for a zesty dipping sauce, or use it as a table hot sauce to add punch to any meal. Whether you’re firing up the grill or brightening up leftovers, Fresh & Ready Piri Piri transforms every bite into something unforgettableNew Paragraph

ENJOY

GREEK MARINADE

Bursting with the vibrant flavors of the Mediterranean, our Greek marinade brings freshness and brightness to every dish. Crafted with extra virgin olive oil, lemon juice, garlic, oregano, and a touch of sea salt, it delivers that classic tangy-herb balance that makes Greek cooking unforgettable.

Perfect for marinating chicken, pork, lamb, or seafood before grilling or roasting. It’s also a great toss for roasted potatoes, drizzle over grilled vegetables, or mix into a salad dressing for a zesty kick. Use it to give everyday meals that fresh, sun-soaked flavor you remember from home—simple, clean, and full of life.

ENJOY