Supper Club Meal Kits for the Week of March 13th

Published on Supper club

Marinated Beef Kabobs with Chutney, Garlic Brussels Sprouts, and Israeli Couscous

Marinated in yogurt, these beef kabobs are tender and full of flavor. Garlic roasted Brussels Sprouts and an Israeli spiced couscous with turmeric and smoky paprika round out this oven baked kabob. View the recipe here

Turkey Burgers on Brioche Buns with Simple Caesar Salad and Roasted Broccoli

With Spring beckoning - we're going full burger with this week's Supper Club! Delicious ground turkey burgers hand mixed by the folks at Superfd and finished at your home along with brioche buns (one of our favs!) from Lyon Bakery served with a simple Caesar salad and roasted broccoli (fun fact - let the kids dip roasted broccoli in ketchup to emulate french fries!)  View the recipe here

Artichoke Stuffed Roasted Portobello Mushrooms with Pear and Romaine with Walnut and Citrus Dressing

A vegetarian meal that's fit for a king (or the finest restaurant in town!). Roasted portobello mushrooms stuffed with artichoke and a salad that will have the guests at your table thinking you hired the best chef in town to make your dinner. A pear and romaine salad finished with toasted walnuts and walnut oil with a citrus vinaigrette! Delicisoso! View the recipe here