Skip the store-bought flavor packets. Using your homemade chicken stock gives you a rich, deeply savory ramen broth loaded with natural collagen and flavor in minutes.

Ingredients & Prep:

• The Broth Base: 1 or 2 of your 16 oz Deli Containers of frozen chicken stock (thawed or dropped straight into the pot to melt down).

• Aromatics & Seasoning: A splash of soy sauce (or tamari), a splash of mirin, 1-2 cloves of minced garlic, and a thumb-sized knob of freshly grated ginger.

• The Noodles: Your favorite ramen noodles (fresh blocks or dried ramen cakes).

• The Greens: Bok choy or something else from that leafy family.

• The Toppings: A soft-boiled egg, soy sauce (for the egg bath), a dry seaweed piece (nori), black sesame seeds, and your favorite local restaurant’s crispy chili oil.

Instructions:

1. Melt & Simmer the Broth: Pop your frozen chicken stock into a saucepan over medium-high heat. Drop in your minced garlic, grated ginger, soy sauce, and mirin. Let it come to a gentle simmer so all those aromatics infuse into the stock as it melts.

2. Boil the Egg: Bring your water to a fully rolling boil. Gently lower the egg in so it doesn’t crack—tease it in using a colander to guide it safely.

3. The Egg Dance & Slice: Once cooked and peeled (sans shell), drop the whole soft-boiled egg into a mixing bowl with a splash of soy sauce and let it do a little dance to pick up that savory glaze. Slice it the long way right down the middle.

4. Cook the Noodles & Greens: Drop your ramen noodles right into the simmering broth, tossing your bok choy (or other greens) in to wilt down nicely.

5. Assemble & Garnish: Ladle the steaming broth, noodles, and greens into a bowl. Top with your soy-glazed, sliced soft-boiled egg, a dry piece of seaweed, a generous sprinkle of black sesame seeds, and a heavy spoonful of that store-bought crispy chili oil.

Crispy, golden fried zucchini without any of the fussy prep work. Skipping the salt-sweat step makes this a lightning-fast snack or side, and yes—they freeze and reheat surprisingly well!

Ingredients & Prep:

• The Veggies: Fresh garden zucchini, sliced into rounds or matchsticks.

• The Breading Station: Beaten eggs, and Italian breadcrumbs (or panko for extra crunch).

• Seasoning: Salt, pepper, garlic powder, and a dash of parmesan cheese if you’re feeling fancy.

Instructions:

• Skip the Sweat: No need to draw out the water with salt this time—just slice your zucchini straight up and get right to it.

• Bread It Up: Dip your zucchini slices into the beaten eggs, then coat them thoroughly in your Italian breadcrumbs or panko.

• The Cook (Air Fryer or Oven):

  • Air Fryer Method: Cook at 400°F for about 10 to 12 minutes, shaking the basket halfway through until ultra-crispy and golden.

  • Oven Method: Spread them in a single layer on a baking sheet and bake at 400°F for about 15 to 20 minutes, flipping halfway.

• Cool Completely: Let them cool down completely before packing them away.

Freezing & Storage Tip (Deli Tub Prep)

• Flash Freeze First: Lay the cooked, cooled zucchini rounds in a single layer on a baking sheet and pop them in the freezer for about 30 minutes so they don’t clump together.

• Pack the Tubs: Transfer them into 8 oz Deli Containers for single-serving snack portions (or scale up to bigger tubs if you’ve got a massive harvest). Just leave a little headspace at the top for expansion.

• How to Reheat: Don’t thaw them! Pop the frozen zucchini straight back into the air fryer or oven at 400°F for a few minutes to get them piping hot and crispy all over again.

Crispy garden eggplant layered with rich marinara and melted cheese. Sweating the eggplant first draws out the excess moisture, ensuring you get an incredible, crispy texture instead of a soggy mess.

Ingredients & Prep:

• The Veggies: Fresh garden eggplant, sliced or cubed.

• The Bread & BIND: Coarse salt (for sweating), beaten eggs, and breadcrumbs (Italian breadcrumbs give it classic flavor, but panko works great too for extra crunch).

• The Build: Quality marinara sauce, shredded mozzarella cheese, grated Parmesan, and fresh basil.

Instructions:

1. Sweat the Eggplant: Slice or cube your eggplant and lay it out. Sprinkle generously with coarse salt and let it sit for about 20 to 30 minutes to draw out the bitter moisture. Rinse thoroughly under cold water and pat completely dry with paper towels.

2. Bread It Up: Dip your dried eggplant pieces into the beaten eggs, then coat them thoroughly in your Italian breadcrumbs (or panko).

3. Roast or Bake: Spread them out on a baking sheet and roast or bake at 400°F for about 25 to 30 minutes until golden and crispy.

4. Layer & Melt: In a baking dish, layer your crispy roasted eggplant with marinara sauce, plenty of mozzarella, and Parmesan cheese. Bake at 375°F until bubbling, melted, and golden brown on top. Let it cool completely before portioning.

Freezing & Storage Tip (Deli Tub Prep)

• Eggplant parm actually freezes surprisingly well! Portion your baked leftovers into 8 oz Deli Containers for an easy, single-serving comfort meal. If you’re feeding a crowd or want larger batches, scale up to bigger tubs—just leave a little headspace at the top for expansion during freezing.

• Stack them in the freezer so you’ve got instant homemade Italian meals ready to go.

Skip the store-bought tubs. Making your own hummus from scratch takes just a few minutes, gives you an ultra-creamy texture, and lets you dial in the garlic and lemon exactly how you like it.

Ingredients & Prep:

• The Base: 1 can (15 oz) chickpeas (garbanzo beans), rinsed and drained (pro tip: peeling them takes it to the next level, but isn’t strictly required).

• The Flavor: 1/4 cup tahini, 2-3 cloves of garlic (minced), fresh juice of 1–2 lemons, and a splash of cold water or ice cubes to whip it fluffy.

• Seasoning & Extras: Ground cumin, salt, a good drizzle of high-quality olive oil, and a sprinkle of paprika or sumac on top.

Instructions:

1. Blend the Tahini & Lemon: Toss your tahini and fresh lemon juice into your food processor or blender first. Process for about a minute until it gets whipped and pale—this is the secret to super smooth hummus.

2. Bring It Together: Add the garlic, olive oil, cumin, and salt. Toss in the chickpeas and pulse.

3. Whip Until Silky: While the machine is running, slowly drizzle in a couple of tablespoons of cold water (or drop in an ice cube). Let it spin for 2 to 3 minutes until completely velvety and smooth.

4. Cool & Portion: Let it cool down completely before packing it away.

Freezing & Storage Tip (Deli Tub Prep)

• Portion your hummus into 8 oz Deli Containers for easy grab-and-go snack sizes. If you’re prepping for a crowd, scale up to larger tubs—just remember to leave a little headspace at the top and drizzle a thin layer of olive oil across the surface before sealing to prevent it from drying out in the freezer!

• Stash them in the freezer so you always have fresh hummus ready to thaw.

Garden-fresh eggplant and delicate green cocozelle zucchini are an absolute powerhouse pairing. Roasting them at high heat draws out their natural sweetness and caramelizes the edges without turning them to mush.

Ingredients & Prep:

• The Veggies: Fresh garden eggplant (cubed) and green cocozelle zucchini (chopped or sliced into half-moons).

• The Seasoning: Olive oil, salt, black pepper, garlic powder, and a pinch of oregano or smoked paprika.

Instructions:

1. Prep the Veggies: Toss your cubed eggplant and zucchini in a bowl with a generous drizzle of olive oil, salt, pepper, garlic powder, and your herbs of choice until evenly coated.

2. Roast the Crap Out of Them: Spread them out in a single layer on a baking sheet (don’t overcrowd them, or they’ll steam instead of roasting). Roast at 425°F for about 25 to 30 minutes, tossing halfway through, until deeply golden and tender with nice caramelized edges.

3. Cool & Portion: Let the roasted veggies cool down completely before packing them away.

Freezing & Storage Tip (Deli Tub Prep)

• Portion the roasted veggies into 8 oz Deli Containers for a quick, perfect single-serving side or add-in for grain bowls, wraps, and pasta. If you’re cooking for a crowd or want larger batches, scale up to bigger tubs—just remember to leave a little headspace at the top for expansion during freezing!

• Stack them in the freezer for instant, ready-to-use roasted veggies anytime.

Whether you’re using sweet, mini Honeynut squash from the garden or a classic store-bought butternut, roasting them first is the secret weapon to building deep, caramelized flavor without any fuss.

Ingredients & Prep:

• Squash: 3–4 mini Honeynut squashes (or 1 large regular butternut), peeled, seeded, and cubed.

• Aromatics & Seasoning: Olive oil, salt, pepper, garlic powder, and a pinch of cinnamon or nutmeg.

• The Liquid: Your homemade Chicken Broth from Scratch.

Instructions:

1. Roast the Crap Out of Them: Toss your cubed butternut squash with olive oil, salt, pepper, and spices on a baking sheet. Roast at 400°F until deeply golden, caramelized, and fork-tender (about 30 to 35 minutes).

2. Blend It Down: Transfer the roasted squash into a blender (like a NutriBullet or standard countertop blender), a food processor, or use an immersion hand blender directly in the pot. As it blends, add a couple of ladles of warm chicken stock to help whip it into a smooth, velvety consistency.

3. Cool & Portion: Let the soup cool down completely before packing.

Freezing & Storage Tip (Deli Tub Prep)

• Ladle the velvety soup into 8 oz Deli Containers for a quick, perfect single-serving lunch. If you’re feeding more people or want larger portions, feel free to scale up to bigger tubs—just remember to leave a little headspace at the top for expansion during freezing!

• Pop them in the freezer for the ultimate grab-and-go meal components.

Chicken Broth from Scratch (And How to Roast the Bird First)

If you’re starting with a whole chicken, the best way to get maximum flavor for your broth is to roast the bird first. You get a killer dinner, and you’re left with the ultimate roasted carcass and bones for a rich, golden broth.

Step 1: Roast the Chicken (Cast Iron or Air Fryer)

• The Cast Iron Method: Preheat your oven to 425°F. Rub your whole chicken down with olive oil, salt, pepper, garlic powder, and paprika. Toss it right into a preheated large cast-iron skillet and roast for about 1 hour to 1 hour 15 minutes, until the skin is deeply golden and crispy and the internal temp hits 165°F.

• The Air Fryer Method: If you’re working with a smaller bird or pieces, you can easily air fry them at 380°F for about 35 to 45 minutes until cooked through and crispy.

Once dinner is done, carve off all the meat you want to eat now or save for meal prep, and save every single bone, scrap, and skin fragment for the pot.

Step 2: Simmering the Broth

1. Toss all those leftover roasted bones, wings, and trimmings into a large stockpot or Dutch oven.

2. Add rough chops of 1–2 carrots, 2 celery stalks, 1 quartered onion, and a few smashed garlic cloves.

3. Cover with cold water, bring to a gentle boil, then drop the heat to a low simmer.

4. Simmer uncovered for 3 to 4 hours. Strain through a fine-mesh sieve and discard the solids.

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Freezing & Storage Tip (Deli Tub Prep)

1. The Broth: Let your homemade chicken broth cool completely. Ladle the liquid into 16 oz Deli Containers, leaving about an inch of headspace at the top for expansion during freezing.

2. The Meat: Portion out your leftover shredded roasted chicken into 16 oz Deli Containers with a splash of broth to keep it moist.

3. Stack them in your freezer so you have instant soup and meal components ready to go.

A foolproof, lightning-fast take on fresh spring rolls. By using microwave rice bowls as an easy base, along with frozen mini shrimp, store-bought bottled peanut sauce, and ready-made H Mart green kimchi pickles, you get a hearty and delicious meal with zero fuss.

Prep time: 10 minutes | Cook time: 2 minutes (microwave/thaw) | Servings: 4

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Ingredients

For the Spring Rolls:

• Round rice paper wrappers

• Microwave rice bowls (heated up and used as a warm, hearty base inside the roll)

• Frozen mini shrimp (thawed and ready to go)

• Rotisserie chicken (shredded or chopped for instant protein)

• Shaved carrots (store-bought for easy prep)

• Green onions (sliced)

• Green kimchi pickles (pre-made from H Mart for a tangy, crunchy kick)

For the Dip:

• Bottled peanut sauce (store-bought from H Mart, ready to pour straight from the bottle)

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Instructions

1. Prep the Rice & Assembly Line: Heat up your microwave rice bowls and thaw your frozen mini shrimp. Lay out all your ready-to-go ingredients—shredded rotisserie chicken, mini shrimp, shaved carrots, sliced green onions, and those delicious green kimchi pickles from H Mart. Keep your bottled peanut sauce uncapped on the side.

2. Soften the Rice Paper: Dip a rice paper wrapper into warm water for just a few seconds until it softens up and becomes pliable. Lay it flat on a clean surface.

3. Pile It On: Layer your fillings right in the middle—start with a scoop of the warm microwave rice as your hearty base, then top it with the rotisserie chicken, mini shrimp, shaved carrots, green onions, and a scoop of those tangy H Mart green kimchi pickles.

4. Roll It Up: Fold the bottom of the wrapper over the fillings, tuck in the sides like a burrito, and roll it up tightly.

5. Dip & Enjoy: Serve immediately alongside the bottled H Mart peanut sauce for the easiest, most flavorful meal with minimal effort!