April 25th and April 28th Deliveries
- 1200 Calorie Plan
- 1600 Calorie Plan
- 2000 Calorie Plan
- Boost Low Carb Plan
- Paleo Plan
- Keto Plan
- Whole30
- Plant Based
- Diabetes Friendly
Sunday, April 25th
Breakfasts
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with roasted market vegetables
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with rutabagas, caramelized onions, red & green bell peppers & scrambled egg
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with turkey chorizo, sauteed onions & peppers, pepper-jack cheese, yams & pico de gallo
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with gouda cheese, roasted red bell pepper, Canadian bacon & basil
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nuts, coconut, seeds & maple syrup—with fruit compote & Greek yogurt
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with lemon-sweet paprika cream
Lunches
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with grilled yellow squash, snap peas, red bell peppers, cauliflower & sunflower seeds
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with shredded parmesan cheese & paprika roasted sunflower seeds
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with stewed vegetables & spinach
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with bell peppers, onions, tomatoes, peas & riced cauliflower
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marinated chicken breast, shaved cabbage, bell pepper & heirloom radish, with cilantro-pumpkin seed spread
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with field greens, roasted chickpeas, edamame, cucumbers, carrots, grilled chicken & zesty house dressing
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with bell pepper baba ganoush & grilled summer squashes
Dinners
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with chef's vegetables & dill-tahini root vegetables
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with green beans & pistou rutabaga
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with vegetable 'noodles' & chef's vegetable
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with no-rice pilau & grilled pineapple sauce
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with vegan cheese, sweet potato jojos
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with quick braised vegetables, simple mashed sweet potatoes & dill vinaigrette reduction sauce
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with wilted chard
Wednesday, April 28th
Breakfasts
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with herbed breakfast sausage & fresh basil
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with sauteed onions, local ham & roasted zucchini
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with fresh herbs & cheddar cheese
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with gouda cheese, roasted red bell pepper, Canadian bacon & basil
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nuts, coconut, seeds & maple syrup—with fruit compote & Greek yogurt
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with lemon-sweet paprika cream
Lunches
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with grilled steak, blue cheese, fennel, charred jicama, arugula & balsamic vinaigrette
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with Thai ailoi, jicama salad & leaf lettuce
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with zucchini "noodles" & broccoli
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with bell peppers, onions, tomatoes, peas & riced cauliflower
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marinated chicken breast, shaved cabbage, bell pepper & heirloom radish, with cilantro-pumpkin seed spread
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with field greens, roasted chickpeas, edamame, cucumbers, carrots, grilled chicken & zesty house dressing
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with bell pepper baba ganoush & grilled summer squashes
Dinners
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with spring vegetables, mashed yams & tarragon sauce
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with garlic mashed celery root, peas & gruyere cheese
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with Cuban-style braised red cabbage & sofrito bean ragout
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with no-rice pilau & grilled pineapple sauce
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with vegan cheese, sweet potato jojos
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with quick braised vegetables, simple mashed sweet potatoes & dill vinaigrette reduction sauce
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with wilted chard