We are no longer taking orders. Our final deliveries will be 6/24 and 6/25. Thank you to our long-time clients for their support through our journey.

Responsive Menu


Menus for June 3-4 2018

5 Salad Plan 8 Meal Plan 14 Meal Plan
Provençal Lentil with steak
Kalefornia Dreamin’ with chicken
Southwest with chicken
Quetzalcoatl Quinoa with egg
Blueberry Sweet Corn
Thai Basil Beef
Pistachio Pesto Chicken
Red Lentil Stew
Green Chicken Chili
Provençal Lentil with steak
Kalefornia Dreamin’ with chicken
Southwest with chicken
Blueberry Sweet Corn
(2) Thai Basil Beef
(2) Red Lentil Stew
Pistachio Pesto Chicken
(2) Green Chicken Chili
Provençal Lentil with steak
Kalefornia Dreamin’ with chicken
(2) Southwest with chicken
Quetzalcoatl Quinoa with egg
(2) Blueberry Sweet Corn
4 Meal Plan (Gluten Free) 4 Vegan Meal Plan 5 Vegan Salad Plan
Red Lentil Stew
Green Chicken Chili
Provençal Lentil with steak
Kalefornia Dreamin’ with chicken
Thai Basil Tofu
Pistachio Pesto Pasta
Blueberry Sweet Corn
Southwest
Kalefornia Dreamin’ with tofu (no cheese)
Provençal Lentil (no cheese)
Blueberry Sweet Corn
Southwest
Quetzalcoatl Quinoa with tofu

Menus for June 10-11 2018

5 Salad Plan 8 Meal Plan 14 Meal Plan
Autumn Baby Spinach with chicken
Chopped Chinese with tofu
Greek with egg
Field and Garden
Sultan Kale
Moroccan Chickpea
Curry Cauliflower Chicken
Chorizo Fajita
Steak Pilaf
Autumn Baby Spinach with chicken
Chopped Chinese with tofu
Greek with egg
Sultan Kale
Moroccan Chickpea
(2) Curry Cauliflower Chicken
(2) Chorizo Fajita
(2) Steak Pilaf
Autumn Baby Spinach with chicken
Chopped Chinese with tofu
(2) Greek with egg
Field and Garden
(2) Sultan Kale
4 Meal Plan (Gluten Free) 4 Vegan Meal Plan 5 Vegan Salad Plan
Curry Cauliflower Chicken
Chorizo Fajita
Autumn Baby Spinach with chicken
Greek with egg
Moroccan Chickpea
Curry Cauliflower Vegetables
Autumn Baby Spinach with tofu
Chopped Chinese with tofu
Autumn Baby Spinach with tofu
Chopped Chinese with tofu
Field and Garden
Sultan Kale (no cheese)
Greek (no cheese)

Menus for June 17-18 2018

5 Salad Plan 8 Meal Plan 14 Meal Plan
Poppyseed Pear with steak
Mediterranean with chicken
Green Lentil with egg
Pearl Couscous
Quinoa Crunch
Kung Pao Eggplant
Beef and Broccoli
Honey Mustard Chicken
Green Chicken Chili
Poppyseed Pear with steak
Mediterranean with chicken
Green Lentil with egg
Quinoa Crunch
Kung Pao Eggplant
(2) Beef and Broccoli
(2) Honey Mustard Chicken
(2) Green Chicken Chili
Poppyseed Pear with steak
Mediterranean with chicken
Green Lentil with egg
(2) Pearl Couscous
(2) Quinoa Crunch
4 Meal Plan (Gluten Free) 4 Vegan Meal Plan 5 Vegan Salad Plan
Honey Mustard Chicken
Green Chicken Chili
Poppyseed Pear with steak
Quinoa Crunch
Kung Pao Eggplant
Tofu and Broccoli
Quinoa Crunch
Pearl Couscous (no cheese)
Mediterranean with tofu
Green Lentil (no cheese)
(2) Quinoa Crunch
Pearl Couscous (no cheese)

Menus for June 24-25 2018

5 Salad Plan 8 Meal Plan 14 Meal Plan
Kohlrabi Apple with steak
Thai Forbidden Rice with chicken
Kalefornia Dreamin’ with chicken
Tarragon Lentil with egg
Blueberry Sweet Corn with egg
Citrus Chicken
Pork Al Pastor
Curry Cauliflower Chicken
Tofu Veggie Rice
Thai Forbidden Rice with chicken
Kalefornia Dreamin’ with chicken
Tarragon Lentil with egg
Blueberry Sweet Corn with egg
(2) Citrus Chicken
(2) Pork Al Pastor
(2) Curry Cauliflower Chicken
Tofu Veggie Rice
Kohlrabi Apple with steak
(2) Thai Forbidden Rice with chicken
Kalefornia Dreamin’ with chicken
Tarragon Lentil with egg
(2) Blueberry Sweet Corn with egg
4 Meal Plan (Gluten Free) 4 Vegan Meal Plan 5 Vegan Salad Plan
Citrus Chicken
Pork Al Pastor
Kalefornia Dreamin’ with chicken
Tarragon Lentil with egg
Citrus Tofu
Curry Cauliflower Vegetables
Thai Forbidden Rice with tofu
Blueberry Sweet Corn
Kohlrabi Apple (no cheese)
Thai Forbidden Rice with tofu
Kalefornia Dreamin’ with tofu (no cheese)
Tarragon Lentil (no cheese)
Blueberry Sweet Corn

ENTREES

Beef and Broccoli

We elevate this classic with local pasture-raised beef, served over noodles. Walnuts bring the crunch.

Ingredients: Egg noodles, broccoli, pasture-raised beef, carrot, bell pepper, walnut, scallion

Allergens: wheat, egg, tree nuts

Curry Cauliflower Chicken

Bright yet bold, savory and sweet, light and still filling. How do we do it? We've got a great chef (and a great tahini sauce).

Ingredients: Cauliflower, chicken, quinoa, arugula, cabbage, cilantro, cranberry, tahini sauce

Allergens: none

Curry Cauliflower Vegetable

By popular demand, this is our Curry Cauliflower Chicken served without chicken – a favorite among our vegan clients.

Ingredients: Cauliflower, quinoa, arugula, cabbage, cilantro, cranberry, tahini sauce

Allergens: none

Green Chicken Chili

Chili is one of our favorite comfort foods.  Ours opts for lean chicken over ground beef, and brings a Southwestern flair with flavors of tomatillo and lime.

Ingredients: Black beans, tomatillo salso, chicken, sour cream, lime, poblano pepper

Allergens: milk

Honey Mustard Chicken

We put a French cuisine twist on an American standard, serving our chicken over coriander quinoa with green beans almondine. It's a blend of flavors that makes the dish even better than the sum of its parts.

Ingredients: Chicken, quinoa, green beans, almonds, honey mustard sauce, bell pepper

Allergens: milk

Pistachio Pesto Chicken

Arugula, with its assertive flavor profile, pairs with the distinctive nutty flavor of pistachios to create a perky pesto. We opt for a quinoa pasta, which means more nutrients and less carbs.

Ingredients: Cauliflower, quinoa pasta, chicken, pesto sauce, roasted tomato

Allergens: tree nuts

Steak Pilaf

We serve our pasture-raised steak over an innovative farro pilaf, then add our perfectly tart tzatziki sauce.

Ingredients: Steak, farro, vermicelli, yogurt, cucumber, parsley, red onion

Allergens: milk, wheat

Tofu and Broccoli

This vegan dish uses savory Chinese-inspired flavors to enhance our wok-cooked tofu and vegetables, serving them all over whole grain brown rice.

Ingredients: Brown rice, broccoli, marinated tofu, carrot, bell pepper, walnut, scallion

Allergens: wheat, tree nuts

Tofu Veggie Rice

What if fried rice was healthy?  We skip the frying, pack in the veggies over brown rice, and finish with a genius sauce of our own invention.

Ingredients: Tofu, brown rice, snow pea, bell pepper, celery, cabbage, scallion, secret sauce, sesame seeds

Allergens: wheat, soy

 

SALADS

Autumn Baby Spinach Salad

The flavors of fall abound in this autumnal treat. Apples and cranberries add just enough sweetness to the warmth of fennel and the depth of roasted pecans. Our perfectly balanced sherry vinaigrette rounds out this beautiful, bountiful bowl.

Ingredients:  Apple, cranberry, fennel, roasted pecan, red bell pepper, spinach, yellow bell pepper

Dressing: Sherry Vinaigrette

Allergens:  tree nuts

 

Blueberry Sweet Corn Salad

We thought our chef was crazy when he made us try this combo of blueberries and corn. Sorry for doubting you Chef. We can't explain it, it just works.

Ingredients: Arugula, farro, blueberry, corn, cucumber, poblano, cilantro

Dressing: Chipotle Lime.

Allergens: wheat

Chopped Chinese Salad

Sesame sticks and crisp snap peas bring a decidedly mandarin flavor to this bowl. Despite the fresh vegetables and crunchy extras, it’s the staff-favorite sweet chili dressing that steals the show.

Ingredients: Carrot, celery, red bell pepper, sesame stick, snow pea, spring mix, bean sprout

Dressing: Sweet Chili

Allergens: wheat, soy

Farro Vegetable Salad

Florentine organic farro packs a powerful nutritious punch, with 20 grams of protein in every cup. This whole grain shines in our sherry vinaigrette alongside peppery arugula, rich feta cheese, and crispy celery.  Shown with optional egg addon.

Ingredients:  Almond, arugula, celery, organic farro, feta cheese, kalamata olive, red bell pepper

Dressing: Sherry Vinaigrette

Allergens:  wheat, milk, tree nuts

 

Field and Garden Salad

Some of our favorite green foods—buttery castelvetrano olives, superfood spinach, and roasted pistachios—hop in harmony with sweet corn, crunchy carrots, and other bounties of both field and garden.

Ingredients: Carrot, castelvetrano olive, corn, farro, pistachio, spinach, yellow bell pepper

Dressing: Lemon Oregano

Allergens: wheat, tree nuts

Greek Salad

Kalamata olives and fresh feta cheese are at the core of Greek food culture, and they’re also the core of this Aegean classic.  One of our original menu items, this has long been our most popular salad, with a deeply complex flavor profile.

Ingredients: Arugula, chickpea, European cucumber, feta cheese, kalamata olive, parsley, pepperoncini, pistachio, red bell pepper

Dressing: Lemon Oregano

Allergens: milk, tree nuts

 

Green Lentil Salad

Going Green has never been this easy or tasted this good. French green lentils pack a powerful protein punch, celery brings the crunch, apples bring the sweet. Arugula and our Champagne Vinaigrette tie it all together.

Ingredients: Arugula, lentils du puy, apple, celery, parmesan, pecan

Dressing: Champagne vinaigrette.

Allergens: milk, tree nuts

Kalefornia Dreamin’ Salad

It's the most delicious Kale salad you’ve ever had. Seriously. It’s the perfect mix of sweet, spicy, savory, and salty. It’s also the only salad with our signature Smoky Pomegranate dressing. Don’t like Kale? Try this salad and get your mind changed.

Note for vegans: Served without cheese for vegan plans.  Peanuts contain honey but are served on the side – make your own choice.

Ingredients: Baby kale, red bell pepper, granny smith apple, dried cranberry, queso fresco, honey roasted peanut

Dressing: Smoky Pomegranate

Allergens: peanut, milk

Kohlrabi Apple Salad

Kohlrabi is the delicious, milder cousin of the radish, and is the perfect accompaniment to apples and Lentils du Puy in this delicious bowl.

 

Ingredients: Spinach, kohlrabi, apple, blue cheese, dried cranberries, pecan

Dressing: Smoky Pomegranate

Allergens: Tree nuts, milk

Mediterranean Salad

Inspired by tabbouleh, this bowl enhances farro with crisp veggies and sweet juicy tomatoes. Loaded with good stuff and low in fat, eating one of these will put some bounce back in your step.  Shown with optional chicken addon.

Ingredients:  Cherry tomato, European cucumber, farro, mint, parsley, poblano pepper, yellow bell pepper

Dressing: Lemon Oregano

Allergens:  wheat

Pearl Couscous Salad

Pearl couscous is the ideal couscous for a great salad - large, with an al dente texture. We combine it with fresh baby spinach and a medley of garden vegetables. Slivered almonds and our cherry tomatoes provide crunch and a little sweetness to bring this salad a wonderful balance.

Ingredients: Spinach, couscous, cherry tomato, slivered almond, red bell pepper, feta, mint

Dressing: Balsamic

Allergens: milk, wheat, tree nuts

Pearugula Salad

To eat or not to eat; It's not even a question. Fresh pears and arugula combine to make this salad perfectly bittersweet.

Ingredients: Arugula, pear, blue cheese, walnut.

Dressing: Balsamic

Allergens: milk, tree nuts

Poppyseed Pear Salad

Poppyseeds and Pear go together beautifully in this fresh winter salad. Poppyseeds have a phenomenal nutty flavor, perfectly complemented by the lemon in the dressing. The sweetness of the pear provides an outstanding contrast to the tartness and nuttiness of the dressing.

Ingredients: Apple, dried cranberry, feta cheese, pear, pecan, spinach.

Dressing: Creamy Poppyseed

Allergens: milk, tree nuts

Provençal Lentil Salad

Provence, in the South of France, is famous for fusing local French foods like organic lentils du Puy and herbs like mint with Mediterranean flavors like olives and feta. What would that look like in a craft salad? We think it would look like this.

Ingredients:  Arugula, celery, feta, kalamata olives, lentils du Puy, mint, pistachio

Dressing: Balsamic

Allergens:  milk, tree nuts

Quetzalcoatl Quinoa Salad

Organic quinoa, the ancient Andean "Mother grain," is one of the only plant-based foods that has all nine essential amino acids, making it a complete protein.

Ingredients: Cherry tomato, cucumber, mint, parsley, yellow bell pepper, red organic quinoa

Dressing: Champagne vinaigrette

Allergens: none

 

Quinoa Crunch Salad

Quinoa has a light and fluffy texture, a perfect pairing for crunchy celery, pear, bell peppers and almonds. A few sultanas for sweetness and you've got a killer salad.

Ingredients: Arugula, spring mix, quinoa, yellow bell, pear, celery, almond, golden raisins

Dressing: Chipotle Lime

Allergens: tree nuts

 

Southwest Salad

The American Southwest in a bowl! Poblano peppers and sunflower seeds bring their own bold flavor and crunch. Our chipotle lime dressing adds just enough sweet and just enough heat. Now featuring quinoa!

Ingredients: Cherry tomato, cilantro, corn, poblano pepper, quinoa, spring mix, sunflower seed

Dressing: Chipotle Lime

Allergens: none

  

Sultan Kale Salad

Sultana raisins, a prize of the Ottoman Empire, meld with crisp apples to bring a sweet flavor that sharply contrasts our dry champagne vinaigrette. Farro, walnuts, and parmesan cheese bring the savory that makes this a meal.

Ingredients: Baby kale, farro, fennel, apple, snow pea, sultana raisin, walnut, parmesan cheese

Dressing: Champagne Vinaigrette

Allergens: milk, wheat, tree nuts

 

Tarragon Lentil Salad

Protein-packed organic lentils du Puy add a heartiness that is complemented by crunchy roasted walnuts and crisp yellow peppers, and tied together with tarragon.

Ingredients:  Castelvetrano olive, lentils du Puy, parmesan, spinach, tarragon, walnut, yellow bell pepper

Dressing: Tarragon Vinaigrette

Allergens:  milk, tree nuts

Thai Forbidden Rice Salad

Originally eaten only by Emperors, Forbidden Rice is an heirloom rice treasured for its roasted nutty taste and its stunning purple color. It also has tons of iron and Vitamin E, more protein and fiber than brown rice, and more antioxidants than blueberries!

Note for vegans: Peanuts contain honey but are served on the side – make your own choice.

Ingredients:  Baby kale, forbidden rice, snap peas, yellow bell pepper, honey roasted peanut, bean sprout

Dressing: Sweet Chili

Allergens:  peanut, wheat, soy