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Moroccan couscous tossed with butternut squash, crispy chickpeas, arugula, harissa honey-glaze carrots, raisins, dried apricots, pepitas, & Aleppo pepper. Vegetarian. Try it warmed up!

The food so nice you say it twice. Couscous is unsung in the alt-grains world, so we gave it the treatment it deserves alongside harvest vegetables, leafy greens, and fruit. The texture is fluffy yet al-dente; the other ingredients are diverse and exploding from the first bite to the last; and Aleppo pepper: obsessed.

Moroccan Couscous Bowl

We fry our chicken breast in a parmesan-filled panko breading, then serve it over jasmine rice, cucumber slaw, & sesame green beans. Served with our homemade gochujang ranch with green onion & sesame seeds. Contains milk, wheat, soy, and egg. Try it warmed up—reheating instructions included.

Because we need comfort food this time of year. And this fills the gap left by the wedge salads and finger sandwiches of summer. The sweet greens in this bowl felt like a natural pairing with fried chicken, and the jasmine rice gives a nutty profile and fluffy texture to contrast. The thing we're super keen on, though? That gochujang ranch: the salty, spicy, funky soulmate to fried chicken. Enjoy.

Fried Chicken Bowl

Italian bread layered with Tempesta porchetta, capicola, salami, whipped taleggio, broccoli pesto, & arugula. Contains milk and wheat.

If we could eat Porchetta every day, we would. The slices we pile on this sandwich are sourced locally so that each tender, juicy, fennel-infused bite performs its best on your taste buds. Accompanying it are our favorite salty Italian cold cuts. And finally the buttery, tangy, fruity-saltiness of taleggio pulls this lunch situation together. It's a never-before-eaten kind of sando.

Italian Supreme

Ready-to-Heat

Boneless, skinless chicken breast tossed in a mix of panko bread crumbs, parmesan cheese, egg wash, flour, and oregano and fried until tender. Reheating instructions included.

When Milanese is done right it's a taste you hear. Thin, crispy, with a flavorful crunch followed by a juicy bite of chicken—we created it for your next Italian supper or luncheon. Combine it with a number of our Chef-made sides and you've got endless ways to style your craving for the gang.

Milanese Chicken Breasts

Pork shoulder stewed with roasted bell peppers in a sweet tomato sauce until fork tender. Arrives room temperature with heating instructions.

Versatility tastes amazing. Shave some Pecorino Romano over the affair and pair with Italian food. Or add curry sauce and your favorite grain for a Thai-inspired entree. Have tortillas? Roll them into burrito night. This lean, zesty meal component plays well with just about anything.

Stewed Pork & Peppers

Locally sourced eggplant sliced into medallions and grilled until charred and soft. Arrives room temperature with reheating instructions.

This is the "meat" of the dish when meat isn't on the menu. Over a good starch the savory, mouth-watering char adds layers to your meal from our kitchen to yours—all pre-seasoned, pre-made, and pre-approved by your food friends (that's us). Plus it's peak harvest.

Roasted Eggplant Medallions

Roasted button and shiitake mushrooms. Arrives room temperature with heating instructions.

A savory mushroom could be what your protein is missing. And our kitchen keeps them super savory, perfectly tender, and with a bright acidity for depth.

Roasted Mushrooms

A seasonal favorite with pan-seared chicken breast, organic cooked farro, spiced sweet potato, black beans, roasted red peppers, baby kale, and pickled onion with creamy tomatillo dressing. Comes with reheating instructions. Contains wheat and milk.

It doesn’t get any better than family-farmed, so we took some of the best we could find and created a hearty farro bowl out of it. The only thing that makes farro better as a superfood is a medley of tender vegetables, crispy produce, and spices. If the season was a lunch item, it'd be this.

Chicken Farro Bowl

Shredded chicken, spinach, quinoa, dill rice, hummus, and Jerusalem salad with a bright cucumber raita sauce. Contains milk, egg, and sesame.

Mediterranean Chicken Bowl

It starts with handmade Udon noodles from Hawaii-based food company Sun Noodle Co. (they make ramen kits for world-renowned Momofuku restaurants). These noodles are then spun in Mamma Teav’s Hot Garlic chili crunch: a mix of dried chilis, garlic, mushroom powder, and spicy oil inspired by the founders’ Cambodian grandma’s recipe. We then toss roasted shiitake mushrooms, steamed baby bok choy, pickled daikon radish, crispy shallot, and freshly sliced scallions before serving it all with sweet miso and citrus vinaigrette. Vegetarian. Enjoy warmed up (reheating instructions included) or cool.

Aside from the fact that this is the closest to handmade Udon you’ll find ready-to-eat in store, this dish fulfills every craving we’re having this season. Roasted veg’, springy noodles, a spicy base to bind it all. We order this hearty bowl on repeat when we’re in need of a satisfied hunger and a huge smile on our face. Not to mention the green and savory aromas this fills our store and your home with.

Spicy Mushroom Miso Bowl

Al dente rigatoni noodles, grilled diced chicken breast, & homemade marinara sauce with parmesan cheese, fresh mozzarella, & fresh herbs. Reheating instructions included.

In a pure act of selfishness, we’ve made the best form of carbs, protein, and cheese that we know of: the almighty Chicken Parm. The whole ordeal is smothered in the best Italian fixing we know so as to protect the tender juiciness of the chicken. All you have to do is cut open and dig in with a glass of wine and maybe an eating buddy (if you feel like sharing). We didn’t know melty cheese-pulls and herby chicken could exist on the same texture plain, but here we are.

Chicken Parmesan Casserole

Seasoned and diced chicken made in-house with roasted potatoes, and cheddar cheese packed inside a fluffy flour tortilla. Covered in Monterey jack cheese, zesty homemade rojo sauced, and served with black beans and rice. Made fresh daily, and reheats perfectly with cooking instructions included.

Props to our photography team but the picture cannot do this baby justice. This is a 10-inch burrito with a 3-4 inch width, okay? And the result is incredibly savory and tender. It’s the perfect intersection of chicken and cheese, and can best be described as a “fork burrito.” Pair it with chips and guac if you want, but it may end up being for naught since this is already fit for the biggest appetites.

Chicken Burrito Suizo

Tender grilled chicken breasts in a homemade herb marinade. Comes with oven/microwave reheating instructions.

Meal planning for the week or bringing a protein-packed centerpiece to tonight's dinner isn't difficult. We're just making it taste better. With an herbaceous marinade and visible grill marks you can taste this is the only chicken we want shredded into your salad, mixed in with your fajitas, and divvied into your weekday meal prep.

Char-Grilled Chicken Breasts

Scratch-made cavatapi noodles mixed with a homemade 5-cheese mornay sauce. Comes with oven/microwave reheating instructions.

We make ours the French gratin style, which begins with a thick, nutty roux followed by handfuls of cheese. It’s not until we’ve reached the perfect gooey, melty consistency that we pack it up and send it to our stores for your next picnic. Think a luxurious béchamel that’s infinitely pairable with chicken dishes, roasted vegetables, or on its own!

Mornay Mac & Cheese

Roasted Brussels sprouts and mushrooms with red peppadew, everything spice, and miso dressing. Comes with oven/microwave reheating instructions.

Brussels lovers know how finicky these can be. That's why we got the technique down pat to balance out the natural acidity with a mouth-watering savoriness with a deeply roasty flavor. Shave some parmesan, serve them on the side with your next dinner, and you'll forget that these are healthy for you.