Upcoming Menu:
Stress-Free, Chef-Prepared Dinners Delivered
Farm-fresh, chef-crafted meals, made from scratch and delivered to your door. Each meal serves 2 adults + 1-2 children—ready to heat and eat in 10 minutes!
💡 Only 12 meals available per day—order now to reserve yours!
Week (April 1-4)
Fresh, Vibrant Flavors to Kick Off Spring!
Monday, April 1: Pan-Roasted Chicken with Fresno Pepper Chimichurri, Quinoa Salad, Roasted Broccoli & Baby Kale Salad with Lemon-Garlic Dressing
Tuesday, April 2: Slow-Roasted Adobo-Style Pork Shoulder w/ Roasted New Potatoes, Wild Mushrooms, Charred Peppers & Chopped Romaine Salad with Cilantro-Lime Vinaigrette
Wednesday, April 3: Shredded Cuban-Style Beef with Black Beans, Rice, Sautéed Farm Greens & Crisp Green Salad with Avocado, Cucumber & Citrus Dressing
Thursday, April 4: Lemon-Braised Chicken Thighs w/ Couscous, Grilled Eggplant, Feta, Hummus & Greek Chopped Salad with Tomatoes, Olives & Red Wine Vinaigrette
Week (April 8-11)
Global Comfort Dishes, Made Simple.
Monday, April 8: Miso-Ginger Glazed Salmon w/ Forbidden Rice, Roasted Bok Choy, Crispy Shallots & Asian Cabbage Slaw with Sesame Dressing
Tuesday, April 9: Moroccan-Style Lamb Meatballs w/ Harissa Yogurt, Herbed Couscous, Roasted Carrots & Mixed Greens with Lemon-Honey Dressing
Wednesday, April 10: Slow-Braised Short Ribs w/ Coconut Rice, Charred Green Beans & Baby Spinach Salad with Toasted Almonds & Sherry Vinaigrette
Thursday, April 11: Roasted Cauliflower & Chickpea Tagine-Style Stew w/ Preserved Lemon, Almonds, Pomegranate & Arugula Salad with Citrus Dressing
Week (April 15-18)
Bold, Bright & Comforting—Something for Everyone!
Monday, April 15: Peruvian-Style Roast Chicken w/ Aji Verde, Roasted Sweet Potatoes, Cumin-Spiced Kale & Avocado-Corn Salad with Cilantro Dressing
Tuesday, April 16: Korean-Style BBQ Beef w/ Kimchi Fried Rice, Sesame Greens & Spicy Cucumber Salad
Wednesday, April 17: Braised Cod in a Spanish-Style Tomato & White Bean Broth w/ Roasted Peppers & Mixed Greens with Garlic-Lemon Dressing
Thursday, April 18: Creamy Tomato & Basil Mac & Cheese w/ Herb Bread Crumbs, Blistered Green Beans & Chopped Caesar Salad with Garlic Croutons
Week (April 22-25)
Refined Classics & Vibrant Global Inspiration.
Monday, April 22: Garlicky Lemon Shrimp w/ Israeli Couscous, Wilted Spinach, Sumac Onions & Greek Salad with Feta & Oregano Vinaigrette
Tuesday, April 23: Slow-Cooked Pork Carnitas-Style Tacos w/ Cilantro Rice, Grilled Pineapple Salsa, Pickled Red Onion & Crisp Romaine Salad with Avocado Dressing
Wednesday, April 24: Miso-Braised Short Ribs w/ Ginger-Scallion Rice, Miso-Roasted Eggplant & Asian Slaw with Sesame-Ginger Dressing
Thursday, April 25: Grass-Fed Beef & Aged Cheddar Burgers w/ Caramelized Onions, Roasted Garlic Aioli, Crispy Wedges & Chopped House Salad with Buttermilk Dressing
Week (April 29-May 2)
A Strong Finish to the Month with Big, Bold Flavors!
Monday, April 29: Thai-Style Basil Chicken w/ Coconut Rice, Roasted Baby Bok Choy, Crispy Shallots & Green Papaya Salad with Peanut Dressing
Tuesday, April 30: Chermoula-Spiced Eggplant w/ Preserved Lemon Couscous, Roasted Chickpeas & Baby Greens with Pomegranate Vinaigrette
Wednesday, May 1: Chili & Honey Glazed Salmon w/ Sesame-Ginger Rice, Roasted Broccoli & Shaved Cabbage Salad with Miso Dressing
Thursday, May 2: Classic Italian Chicken Parmesan w/ Garlic-Herb Orzo, Roasted Zucchini & Baby Arugula Salad with Lemon Vinaigrette