
5 Gourmet Recipes, 1 Grocery Haul
This bundle gets you 5 dinners for 2 – no random leftovers, no grocery overwhelm. Just one elevated meal after another.
This bundle contains: 1 Main Protein + 1–2 Supporting Proteins
🥩 Menu
Lamb Kofta with Herbed Yogurt & Pickled Onions
Pan-Seared Salmon with Dijon Cream & Asparagus
Wild Mushroom & Ricotta Ravioli with Sage Brown Butter
Chicken Thigh Tagine with Apricots & Olives
Steak Salad with Shallot Vinaigrette & Crispy Potatoes
Lamb Kofta with Herbed Yogurt & Pickled Onions
Ingredients
½ lb ground lamb
1 garlic clove, minced
1 tsp cumin, ½ tsp coriander
Salt & pepper
¼ red onion, thinly sliced
2 tbsp red wine vinegar
½ cup Greek yogurt
1 tbsp each chopped mint and parsley
Directions
- Mix lamb, garlic, cumin, coriander, salt, and pepper. Form into 4 small oblong patties.
- Quick pickle red onion with vinegar and a pinch of salt. Set aside.
- Grill or pan-sear koftas for 3–4 minutes per side.
- Mix yogurt with herbs and a pinch of salt.
- Serve koftas with herbed yogurt and pickled onions. Optional: serve with pita or salad.
Pan-Seared Salmon with Dijon Cream & Asparagus
Ingredients
2 salmon fillets (6 oz each)
1 bunch asparagus, trimmed
1 tbsp Dijon mustard
¼ cup Greek yogurt or crème fraîche
1 tsp lemon juice
1 tsp olive oil
Directions
- Season salmon with salt and let rest for 10 minutes.
- Sear skin-side down in olive oil for 4–5 minutes, then flip and cook 2–3 more.
- Blanch or sauté asparagus until tender-crisp.
- Mix Dijon, yogurt, and lemon juice for sauce.
- Plate salmon over asparagus, drizzle with Dijon cream.
Wild Mushroom & Ricotta Ravioli with Sage Brown Butter
Ingredients
1 package fresh mushroom or cheese ravioli
1 cup wild mushrooms, sliced
2 tbsp butter
4 fresh sage leaves
⅓ cup ricotta
Salt, pepper, olive oil
Directions
- Sauté mushrooms in olive oil until browned. Season lightly.
- Cook ravioli per package directions. Reserve ¼ cup pasta water.
- In a pan, melt butter and crisp sage leaves until golden and fragrant.
- Toss ravioli and mushrooms in sage butter, adding pasta water if needed.
- Top with ricotta and cracked pepper.
Chicken Thigh Tagine with Apricots & Olives
Ingredients
2 bone-in or boneless chicken thighs
1 garlic clove, minced
¼ tsp each cinnamon, paprika, cumin
¼ cup dried apricots, chopped
¼ cup chicken stock
6–8 kalamata olives, halved
1 tbsp olive oil
Directions
- Season chicken with spices and sear skin-side down until golden. Flip and cook briefly.
- Add garlic, apricots, stock, and olives. Cover and simmer on low 15–20 minutes.
- Serve with couscous or crusty bread.
Steak Salad with Shallot Vinaigrette & Crispy Potatoes
Ingredients
½ lb flank steak
4–5 small potatoes, sliced
1 shallot, minced
1 tsp Dijon mustard
1 tbsp red wine vinegar
3 tbsp olive oil
Salad greens, cherry tomatoes
Directions
- Roast or pan-fry potatoes until crispy.
- Sear steak 3–4 minutes per side. Rest, then slice thinly.
- Whisk shallot, mustard, vinegar, and oil with salt & pepper for vinaigrette.
- Toss greens with vinaigrette, then top with steak and crispy potatoes.

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