Cooking Instructions


Tarragon Chicken Burgers (grill or stovetop)

 

(grill or stovetop): Thaw completely in fridge. Clean and oil grates. Heat grill to medium-high. Cook, turning once, 5-6 min/side, or until browned and cooked through (internal temp.165F/74C). Can also be cooked in a non-stick frypan, with 1-2 Tbsp. of oil, over medium heat. Serve with sliced, ripe tomato, lettuce, and Dijon mustard. Suggested Sides: Our Baby Spinach Salad.


Tequila-Jalapeno Pork Tenderloin (grill)

 

(grill): Thaw completely in refrigerator. Preheat grill to medium-high. Clean and oil grates to prevent sticking. Remove pork from marinade, reserving marinade. Grill until done, about 15-20 min. (internal temp. 160F/71C), turning once or twice to cook evenly. Meanwhile, empty reserved marinade into a small saucepan and bring to a boil. Reduce heat and simmer for approx. 5 min, stirring occasionally and adding a little water, if necessary. Slice tenderloin into medallions and drizzle with sauce. Suggested Sides: Corn on the cob, fresh fruit.


Teriyaki Salmon (grill or oven)

 

(grill or oven): Thaw completely in fridge. Heat grill to medium (or heat broiler). Clean and oil grates to prevent sticking. Grill (or broil) about 3 min. Slide spatula carefully under salmon to turn over. Cook another 3-4 min, OR just until done and fish flakes easily with a fork (internal temp. 158F/70C). Suggested Sides: Rice, a green vegetable, fresh pineapple chunks.*Best cooked within 24 hours of defrosting.


Tex-Mex Fiesta Burgers (grill or stovetop)

 

(grill or stovetop): Thaw in fridge. Heat grill (or frypan) to medium-high. Oil and clean grates to prevent sticking. Remove salsa from fridge, letting it sit out while burgers cook. Unwrap burgers and cook until done, approx. 5-7 minutes per side (internal temp. 165F/74C). Toast buns briefly on grill if desired. Top burger with salsa and serve on buns. Suggested Sides: Tortilla chips & Cerveza!


Thai Shrimp Curry (stovetop)

 

(stovetop): Thaw completely in fridge. Cook rice (included). Heat a little oil in a pan or skillet over medium-high heat. Add peas & caramelized onion. Cook, stirring, 1-2 min. Add sauce (coconut milk will look lumpy). Bring to a boil, then reduce heat. Simmer, cook & stir occasionally, 5 min. Drain off & discard liquid from shrimp then add shrimp to skillet. Cook 3-5 min, just until shrimp turn pink. Serve over rice. Suggested Sides: Fresh tropical fruit.


Thai-Style Chicken with Creamy Coconut Sauce (stovetop)

 

(stovetop): Thaw completely in fridge. Empty chicken and sauce into a saucepan. Cover and bring to a boil over high heat. Reduce heat and simmer, covered, 20 min., stirring occasionally. Season with salt and pepper. Meanwhile, cook rice (included). Serve chicken and sauce over cooked rice. Garnish with chopped cilantro, if desired. Suggested Sides: Warm flatbread.


The Raj's Favourite Beef Curry (stovetop)

 

(stovetop): Thaw in fridge. Heat a frypan on medium-high. Stirfry ground beef/onion mixture 5-7 min, until beef is no longer pink. Stir in sauce and 2 c. water (Split Orders, add only 1 c. water). Bring to a boil. Reduce heat and simmer, approx. 20 min, stirring occasionally; add a little water if necessary. Season with salt and pepper. Meanwhile, cook basmati rice (included). Serve over hot rice, with our Curried Peas & Corn.


Three "B" Stew (3-4 quart crockpot or stovetop)

 

(3-4 quart crockpot or stovetop): Thaw completely in fridge. Crockpot: Empty bag into crockpot. Cover and cook on Low 7-8 hours OR until beef is tender. Stovetop: Empty bag into a pot. Bring to a boil. Reduce heat to low. Cover and simmer gently, approx. 2 hours, OR until beef is tender, stirring occasionally and adding additional water if necessary. Both: Ladle into bowls. If desired, top with a sprinkle of French fried onions (included). Suggested Sides: Our Savoury Herb Quick Bread, a light salad.


Tilapia with Thai Chili Sauce (stovetop)

 

(stovetop): Thaw completely in refrigerator. Cook rice (included). Coat frypan or skillet with non-stick spray. Heat over medium heat. Pat fish dry with paper towel and sprinkle lightly with salt and pepper. Lay fish in hot pan and cook 3-4 min. per side OR until golden and fish flakes easily with a fork (internal temp. 158F/70C). Remove fish from pan and cover to keep warm. Pour sauce mixture in pan. Stir and cook 2-4 min. OR until slightly reduced. Serve sauce over fish and rice. Suggested sides: A simple green salad, edamame.


Tortellini with Turkey Sausage, Mushrooms and Red Peppers (stovetop)

 

stovetop): Thaw completely in fridge. Cook tortellini in boiling water until it rises to the top, about 3 min. Drain & set aside. Add a little oil to a large frypan & brown turkey sausage, stirring to break it up. Add sauce & bring to a boil. Reduce heat & simmer, stirring occasionally, 5 min. Stir in tortellini, simmer 5 min. Sprinkle with freshly-ground black pepper. Suggested Sides: A glass of Red, our Crispy Ciabatta Rolls with Herbed Garlic Butter.


Turkey Hummus Pitas (stovetop)

 

(stovetop): Thaw completely in fridge. Heat a little oil over medium heat in a frypan or skillet. Cook, carefully turning once, 5-6 min/side, or until lightly browned and cooked through (internal temp. 165F/74C). Wrap in warm pita, spread with hummus (included) and topped with shredded lettuce & sliced tomatoes. Suggested Sides: Have you tried our Our Warm Kale Krunch?


Turkey Pumpkin Chili (stovetop)

 

(stovetop): Thaw completely in fridge. Heat a large frypan over medium heat. Cook turkey mixture, stirring occasionally, until turkey is no longer pink, approx. 5 min. Add pumpkin mixture and bring to a simmer. Reduce heat to low, cover and simmer, stirring occasionally, about 20 min. If desired, top with your own sour cream or grated cheddar. Suggested Sides: Warm rolls (included), a small green salad.


Turkey-Quinoa Minestrone (stovetop)

 

(stovetop): Thaw completely in fridge. Warm a little oil over medium heat in a large pot or skillet. Crumble in the turkey sausage; cook, stirring, until browned, 3-5 min. Stir in tomato, quinoa, veggies & 4 c. of water (Split Orders add only 2 c. water). Bring to a boil, then reduce heat. Simmer gently, covered, until quinoa is cooked, approx. 20 min. Stir occasionally. Suggested Sides: Multi-grain rolls (included).


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