Weekly plan

no-cook

1. Slice peaches into bite-sized chunks.
2. Spoon Greek yogurt into two bowls.
3. Top with sliced peaches and oats.
4. Drizzle honey over each bowl and serve immediately.

stovetop + oven/air fryer

1. Preheat air fryer to 375°F.
2. Halve peppers lengthwise and remove seeds.
3. Dice onion and mince garlic. Sauté in oil over medium heat on stove for 2 minutes.
4. Add ground beef and cook through, breaking apart, about 7 minutes.
5. Stir in diced tomatoes with green chiles and corn kernels. Season with salt. Simmer 3 minutes.
6. Spoon beef mixture into pepper halves and top with shredded mozzarella.
7. Air fry stuffed peppers for 10–12 minutes until peppers are tender and cheese is bubbly.
8. Garnish with chopped cilantro and serve.

air fry

1. Preheat air fryer to 375°F.
2. Pull outer leaves off Brussels sprouts and toss in olive oil and salt.
3. Spread leaves in single layer in air fryer basket.
4. Air fry 5-7 minutes until crispy, shaking halfway through.
5. Cool slightly before serving.

pan

1. Whisk eggs with milk, salt, and pepper in a bowl.
2. Heat butter in a pan over medium heat and sauté minced garlic for 30 seconds.
3. Add spinach and cook until wilted, about 1 minute.
4. Pour in egg mixture and gently scramble until just set.
5. Fold in smoked salmon pieces off heat and serve warm.

stovetop

1. Mince garlic and slice green onions.
2. In a pot, melt 1 tbsp butter over medium heat. Add garlic and cook 1 minute.
3. Add risotto rice and stir to coat, toasting for 2 minutes.
4. Add water one ladle at a time, stirring frequently and allowing absorption before adding more, about 20 minutes total.
5. Stir in whole milk and aged cheese in the final 5 minutes.
6. In a separate pan, sauté shrimp in remaining butter with salt for 2–3 minutes per side until pink.
7. Fold spinach into risotto until wilted.
8. Plate risotto, top with shrimp and green onions.

no-cook

1. Slice mozzarella into small cubes.
2. Fold salami slices in half.
3. Skewer salami, mozzarella cube, and grape tomato on toothpick.
4. Sprinkle with a pinch of salt and serve immediately.

pan

1. Dice sweet potato into small cubes and microwave 3 minutes to par-cook.
2. Dice peppers, onion, and mince garlic.
3. Heat oil in a pan over medium-high heat and cook sweet potato until golden, about 5 minutes.
4. Add peppers, onion, and garlic; cook 3 more minutes.
5. Push hash to the sides and crack eggs into center, cook to desired doneness.
6. Season with salt and pepper and serve directly from pan.

air fryer + pan

1. Peel and cube sweet potatoes into 1-inch pieces. Toss with olive oil and salt.
2. Air fry sweet potatoes at 400°F for 15 minutes, shaking halfway.
3. Slice peppers and jalapeño. In a pan over medium-high heat, sauté peppers until slightly charred, about 5 minutes.
4. Slice fajita chicken into strips and warm in the same pan for 3–4 minutes.
5. Chop romaine and halve grape tomatoes.
6. Assemble bowls: romaine base, sweet potatoes, chicken, peppers, tomatoes.
7. Drizzle with premium dressing and garnish with fresh cilantro.

no-cook

1. Dice peach into bite-sized pieces.
2. Layer Greek yogurt in a cup or bowl.
3. Top with diced peaches and oats.
4. Drizzle with honey and serve chilled.

no-cook

1. Combine oats, kefir, honey, and cinnamon in a jar or bowl.
2. Stir well to combine, cover, and refrigerate overnight or at least 4 hours.
3. In the morning, slice peaches and layer on top.
4. Stir before eating and enjoy cold.

pan + stovetop

1. Mix Greek yogurt with minced garlic and a pinch of salt to create a spread.
2. Heat a pan over medium heat with a drizzle of olive oil.
3. Toast each tortilla in the pan for 1–2 minutes per side until lightly golden.
4. Spread yogurt-garlic mixture over each flatbread.
5. Top with specialty cheese, cold smoked salmon slices, spinach, halved grape tomatoes, and sliced green onions.
6. Fold or serve open-faced.
7. Slice and serve immediately.

air fry

1. Peel and cube sweet potato into 1-inch pieces.
2. Toss with olive oil, salt, and garlic powder.
3. Preheat air fryer to 400°F.
4. Air fry 12-15 minutes, shaking basket halfway, until golden and tender.
5. Serve warm.

pan

1. Toast bread slices in a pan or toaster until golden.
2. Halve grape tomatoes and slice mozzarella.
3. Heat olive oil in a small pan, sauté garlic and spinach for 1 minute.
4. Layer spinach, mozzarella slices, and tomatoes on each toast.
5. Season with salt and pepper and serve immediately.

air fryer

1. Halve Brussels sprouts and slice onion into wedges.
2. Toss Brussels sprouts, onion, and garlic cloves with 1 tbsp olive oil and salt.
3. Rub chicken thighs with remaining olive oil, salt, and lemon juice.
4. Air fry chicken thighs at 390°F for 18–20 minutes, flipping once at 10 minutes, until internal temp reaches 165°F.
5. In the last 5 minutes, add Brussels sprouts and onions to a second air fryer tray or cook in batches.
6. Roast vegetables until caramelized and tender.
7. Add grape tomatoes in the final 2 minutes to warm through.
8. Plate chicken alongside roasted vegetables and serve.

no-cook

1. Lay pretzel slims flat on a plate.
2. Spread a small amount of specialty cheese on each pretzel.
3. Top each with a small piece of cold smoked salmon.
4. Thinly slice green onions and sprinkle on top.
5. Serve immediately.

pan

1. Scramble eggs in a lightly oiled pan over medium heat until just set, season with salt.
2. Add spinach to pan and stir until wilted, about 1 minute.
3. Lay tortillas flat, divide egg and spinach mixture on one half of each tortilla.
4. Top with shredded mozzarella and sliced green onions, fold tortilla over.
5. Cook quesadilla in pan 2 minutes per side until golden and cheese melts.
6. Slice and serve warm.

stovetop

1. Bring a large pot of salted water to boil. Cook pasta according to package directions. Reserve 0.5 cup pasta water before draining.
2. While pasta cooks, mince garlic and halve grape tomatoes.
3. In a large pan, heat olive oil over medium heat. Add garlic and cook 1 minute.
4. Add salami slices and cook 2 minutes until edges crisp slightly.
5. Add grape tomatoes, cook 3 minutes until they begin to burst.
6. Toss in drained pasta with a splash of pasta water. Stir well.
7. Fold in spinach until wilted, about 1–2 minutes.
8. Serve topped with torn mozzarella.

pan

1. Heat a pan over medium heat with olive oil.
2. Mince jalapeno and add to pan with corn, sauté 3 minutes.
3. Add spinach and cook until wilted, about 2 minutes.
4. Season with salt and stir in shredded aged cheese until melted.
5. Serve warm in small cups or on top of Kettle Chips.

stove

1. Bring water to a boil in a pot, add oats and salt, cook 5 minutes stirring occasionally.
2. Meanwhile fry eggs in a separate pan to desired doneness.
3. Halve grape tomatoes and slice salami into strips.
4. Divide oats into two bowls and top each with a fried egg, salami, and tomatoes.
5. Grate aged cheese over each bowl, garnish with cilantro, and season with pepper.

pan + stovetop

1. Season salmon portions with salt. Heat oil in a pan over medium-high heat.
2. Cook salmon skin-side up for 4 minutes, flip and cook another 3–4 minutes until cooked through. Let rest and flake into large chunks.
3. Slice peaches and halve grape tomatoes.
4. Chop romaine and slice green onions.
5. Whisk together Greek yogurt, lemon juice, minced jalapeño, and a pinch of salt for dressing.
6. Toss romaine, peaches, tomatoes, and green onions in a large bowl.
7. Top salad with flaked salmon chunks.
8. Drizzle yogurt dressing over top and garnish with fresh cilantro.

no-cook

1. Core and slice apple into thin wedges.
2. Slice aged cheese into thin pieces.
3. Arrange apple slices and cheese on a small plate.
4. Drizzle honey over the top.
5. Garnish with fresh cilantro leaves and serve.