What You’ll Use:
Marinated beets and chickpeas,
Green goddess dressing,
Pre-washed baby spinach,
Salt and freshly ground pepper, and
Pickled red onions.
Re-heat Instructions: Let the beets and chickpeas come to room temperature. Peel, pit, and slice the avocado. Add the juice of the remaining ½ lemon to the green goddess dressing and whisk to loosen. Pick the remaining basil, toss the stems, and tear the leaves. Throw half of the radishes, along with the beets, chickpeas, and the remaining spinach (about 5 cups) in a large bowl. Drizzle with the green goddess dressing, season with salt and pepper, and toss to coat. Heap the salad on plates, scatter the remaining radish slices and the avocado slices over the top. Garnish with the torn basil and some of the pickled onions, and serve.
Allergen Note: Contains milk, eggs, wheat.
To shape and cook the meatballs, scoop up the turkey mixture using a tablespoon and shape it into 24 meatballs. (They may be a bit sticky, but you can rub a little olive oil between your palms.) In a large sauté pan over medium heat, warm 2 tablespoons olive oil. When the oil shimmers, add the meatballs and cook in batches until browned on the first side, 3 to 4 minutes. Flip and cook until browned on the second side, 3 minutes. (If the pan seems dry as the meatballs cook, add another tablespoon of olive oil.) Transfer 12 meatballs to a plate and set aside. Leave the remaining meatballs in the pan.
To prep the subs, add the pizza sauce to the pan and turn down the heat to low. Simmer, flipping the meatballs halfway through, until firm and no longer pink in the center, 5 minutes. Season with salt and pepper. Let cool, transfer to an airtight container, and refrigerate.
Meanwhile, in a sauté pan over medium-high heat, warm 1 tablespoon olive oil. When the oil is hot, add the broccoli and 2 tablespoons water, and cook until bright green and tender-crisp, 3 to 4 minutes. Season with salt. Let cool, transfer to an airtight container, and refrigerate.
To prep the soup, chop 2 cloves of garlic. In a saucepan over medium-high heat, bring the chicken broth and garlic to a boil. Stir in ¼ cup orzo and cook until al dente, 7 minutes or according to package instructions. Lower the heat to a simmer, add the remaining meatballs to the soup, and simmer until firm and no longer pink in the center, 5 minutes. Season with salt and pepper. Let cool, transfer to an airtight container, and refrigerate.
To prep the salad, cut the radishes in half and slice (you should have about 3 cups). Transfer to an airtight container and refrigerate. Rinse and drain the chickpeas. In a bowl, toss the marinated beets and chickpeas together with 1 tablespoon olive oil. Season with salt and pepper. Transfer to an airtight container and refrigerate.
The turkey meatball mix may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.