Week of May 25
Week of May 25
Our Weekly Menu
Your go-to for the week. Four chef-curated meals, ready when you are.
CALABRIAN CHICKEN & BURRATA PASTA
Roasted chicken, fresh rigatoni, blistered tomato cream sauce, basil, chili crunch & whipped burrata. Comfort food with better posture.
RED WINE BRAISED BEEF & POLENTA
Slow-braised roast over parmesan polenta with roasted broccolini & gremolata.
Green Goddess cHICKEN Meatball Bowl
Chicken meatballs, lemon rice, cucumbers, roasted zucchini, feta & green goddess drizzle.
Crispy Carnitas Street Bowl
Citrus pork, cilantro lime rice, esquites corn salad, pickled onions & avocado crema.
Plant-forward, flavor-first. Four vegetarian meals that don’t feel like a compromise.
CALABRIAN & BURRATA PASTA
Rigatoni, blistered tomato cream sauce, roasted cauliflower, basil, chili crunch & whipped ricotta.
Wild Mushroom & Parmesan POLENTA
Roasted mushrooms, parmesan polenta, broccolini & gremolata.
Green Goddess Falafel Bowl
Falafel, lemon rice, cucumbers, roasted zucchini, feta & green goddess drizzle.
Crispy Chipotle Jackfruit Bowl
Chipotle jackfruit, cilantro lime rice, esquites corn salad, pickled onions & avocado crema.
We handled your whole day. Four meals, three breakfasts, and something extra—done.
This plan includes either the Standard or Vegetarian Pack, along with three of the breakfasts featured below. Please select your preference at checkout.
Breakfast Burrito Bake
Eggs, turkey sausage, potatoes, cheddar, peppers & salsa verde.
TOFU SCRAMBLE
Seasoned tofu with plant-based sausage, peppers, onion & jalapeño. Served with potatoes or roasted cauliflower & sourdough.
Lemon Ricotta Overnight Oats
Blueberry compote, toasted almonds & lemon zest.
FRESH START PLATE
Seasonal fruit with cottage cheese & sourdough toast.