“Main course dip” made from the silky interiors of fresh eggplants charred over a gas flame and “smoked” in their jackets, tossed with garlic-infused olive oil, fresh lemon, and arugula. Topped with shredded roast garlic-brined bone-in chicken breast, served with parmesan flatbread and grilled lemons.

Shredded Roast Chicken over Roasted Beets and Brussels Sprouts*

Shredded roast chicken over Brussels sprouts and fresh beet quarters roasted in the chicken juices, balsamic reduction, fig jam, walnuts, sliced grapes, yogurt sauce (gf)

Beef and Steak Dishes

Beef Stroganoff

Flank steak, onions, and mushrooms in a wine and cream sauce over organic egg noodles.

Stuffed Red Peppers

Red bell peppers stuffed with ground beef, quinoa, diced sautéed zucchini, caramelized onion, and chopped green chiles, draped with cheddar cheese and broiled.

Boeuf Bourguignon

French beef stew braised in red wine, reduced on the stove for four hours into a thick “gravy,” with carrots, onions, and caramelized mushrooms, served over garlic mashed potatoes. An adaptation of Julia Child’s Boeuf Bourguignon

Beef Stew

Red wine beef stew braised on the stove for four hours, with carrots, potatoes, onions, and mushrooms. (More of a soup consistency than the Boeuf Bourguignon)

Osso Buco

Beef shanks braised in red wine on the stove for four hours until they are fall-off-the-bone tender, with carrots, onion, celery, and a parsley-lemon gremolata, served over mashed potatoes.

Ribeye Steak Over Roasted Carrots

Ribeye steak cubes over a salad of sweet roasted carrots (unreasonable volume of carrots), candied pecans, and goat cheese.

High-Protein Steak Bowls

Flank steak, garlic-sautéed kale, pomegranate seeds, bleu cheese, and butternut squash cooked in sage butter, over quinoa (gf)

Steak Dinner

The works: garlic mashed potatoes, sautéed green beans, and salt and pepper-crusted steak

Dressed-Up Steak Dinner

Salt and pepper-crusted steak, side of sautéed asparagus with caramelized pears

Pesto Flank Steak Bowls

Flank steak, roasted corn, roasted broccoli, and chopped burrata cheese drizzled with fresh pesto (gf)

Spicy Shredded Beef Over Roast Vegetables

Sweet and spicy shredded red wine-braised beef, served over roast carrots and roast beets.

Red Wine-Braised Short Ribs over Mashed Potatoes

Fork-tender short ribs braised for five hours in a red wine sauce.

Shepherd’s Pie

A pie of ground beef or ground lamb, carrots, celery, onion, and peas topped with creamy mashed potatoes and a dusting of parmesan cheese.

Pasta and Risotto

Ricotta Gnocchi in Pomodoro Sauce

Ricotta gnocchi (high-protein alternative to traditional potato gnocchi) tossed in pomodoro (tomato) sauce with wilted spinach and goat cheese.

Ricotta Gnocchi in Gorgonzola Sauce

Ricotta gnocchi (high-protein alternative to traditional potato gnocchi) tossed in a creamy gorgonzola sauce, with chopped pistachios, dried dates, and wilted arugula

Italian Sausage and Zucchini Orzo

Italian sausage (choose from beef or chicken sausage) and orzo cooked in tomato sauce, with onion, zucchini, wilted spinach, fresh basil, red pepper flakes, and a splash of cream. Can be prepared in two separate batches with three servings that are spicy and three servings that are not-spicy.

Gouda Macaroni and Cheese

Roux-based macaroni and cheese made with aged cheddar, Gruyère, and gouda. Complimentary double-batch; option to flavor second batch with bacon (heartily recommended), homemade buffalo sauce, ranch, or broccoli-cheddar.

Goat Cheese Macaroni and Cheese

Mac and cheese that went to academic summer camp as a kid: four-cheese macaroni and cheese with goat cheese, cheddar cheese, parmesan, and romano.

Grilled Shrimp over Angel Hair with Pesto and Caramelized Red Peppers

Bruschetta Pasta with Balsamic Reduction

Pasta tossed with garlic-infused extra virgin olive oil, generously sauced with a garlicky fresh tomato bruschetta topping and drizzled with balsamic reduction. Option to add grilled steak, grilled shrimp, or shredded chicken

Cacio e Pepe with Wilted Spinach and Arugula

Option to add grilled steak, grilled shrimp, or shredded chicken

Double-Batch Meat Bolognese Sauce over Pasta

Beef, pork, and pancetta Bolognese sauce made with cream and red wine, reduced and lovingly stirred on the stove for two hours; gf pasta available, lactose-free coconut milk substitution available. Double-batch; option to freeze second batch. Option to omit pork and pancetta for all-beef Bolognese

Colorful Vegetable Pasta

Spinach, red bell peppers, fresh sliced tomatoes, zucchini, with pesto-ricotta sauce; option to add sliced steak, grilled shrimp, or chicken (v, gf pasta option)

“Hidden Veggie” Red Sauce with Turkey Meatballs**

Traditional red wine sauce cooked with a paste made from two peeled zucchini, a pint of cherry tomatoes, and onion, served with turkey meatballs over pappardelle

Meatballs and Red Sauce

All-beef meatballs made with fresh parsley and onion, cooked for an hour on the stovetop in a homemade red wine-fresh basil red sauce. Double-batch; option to freeze second batch.

Wilted Spinach and Caramelized Red Peppers over Pasta with a Goat Cheese-Parmesan sauce (v; gf pasta available; option to add grilled shrimp, chicken, or sliced steak)

Brown Butter-Sage Butternut Squash Risotto (gf, v)

Brown Butter-Sage Butternut Squash Risotto with Bacon (gf)

Mushroom Risotto (gf, v)

Sliced Steak over Steak Juice-infused Risotto, side of sautéed asparagus or green beans (gf)

Liver Dishes

*You probably haven’t had liver like this before: brined overnight in a sugar-saltwater-fresh garlic solution, the livers develop a velvety, soft consistency that is like foie gras (without the guilt).

Salt and Sugar-Brined Chicken Livers with Sautéed Organic Strawberries and Spinach (gf)

Chicken Liver Bowl

Salt and sugar-brined seared chicken livers, edamame, halved grapes, walnuts, and quinoa cooked into the liver juices

Salt and Sugar Brined Chicken Livers with Sautéed Spinach (gf)

Salt and Sugar Brined Chicken Livers with Sautéed Asparagus and Caramelized Fresh Peach Slices (gf)

Soups

White Chicken Chili

Ground chicken, fresh corn, white beans, chiles, and jalapeno.

Carrot Soup

Roasted carrots pureed with caramelized onion and tahini, garnished with spiced fried chickpeas.

Bone Broth

Rich, gelatinous stock made from bones simmered for 24 hours, breaking down the collagen in the bones and releasing nutrients into the broth. Each serving typically contains 12 grams of protein.

Peach Gazpacho

Fresh peaches, Roma tomatoes, and cucumber blended into a refreshing cool soup. Garnished with sour cream and fresh basil.

Pasta e Fagioli

Tomato-based broth with white beans, caramelized onion, fresh kale, and shell pasta.

Pumpkin Wild Rice Soup

Pumpkin, chickpeas, wild rice, kale, and mushrooms. Option to add organic ground chicken for extra protein.

Gnocchi Zuppa Toscana

Creamy soup with homemade gnocchi, Italian chicken sausage, fresh kale, and roasted red peppers.

Three Potato Soup

Yukon potatoes, red potatoes, sweet potatoes, onion, and cheddar cheese.

Creamy Cauliflower Soup

Garnished with spiced fried chickpeas.

Creamy Chicken Sausage and Kale Soup

With shallots, yellow potatoes, and red pepper for a mild spicy kick.

Roast Chickens

Classic Roast Chicken with Pan-Roasted Vegetables (gf)

Perfect on its own, and the leftovers are ideal for re-use in salads, sandwiches, pasta, and tacos throughout the week

Brown Sugar-Sage Roast Chicken with Pan-Roasted Vegetables (gf)

Citrus Roast Chicken with Pan-Roasted Vegetables (gf)

Rosemary Roast Chicken with Pan-Roasted Vegetables (gf)

Rosemary Roast Chicken Thighs and Drumsticks with Pan-Roasted Vegetables (gf)

Salads and Veggie-Packed Main Courses:

Spicy Black Bean Soup

Black beans, onion, red bell pepper, carrot, celery, and fire-roasted tomatoes with cayenne and chili powder, reduced on the stove for an hour. Topped with cotija cheese. Medium-spicy; can be customized to your heat preference, from mild to hot.

Vegetarian Harvest Bowls

Fried spiced chickpeas, quinoa, pumpkin seeds, roasted brussels sprouts, roasted sweet potatoes, roasted butternut squash, and roasted broccoli, topped with pumpkin seeds and dotted with homemade maple pumpkin seed butter.

Mint-Brined Lamb Chops over Blueberry, Avocado, and Arugula Mint Salad

Mint-brined lamb chops over a salad of fresh blackberries, fresh blueberries, fresh cucumber, avocado, feta cheese, hazelnuts, and fresh mint over arugula with a mint vinaigrette. (gf)

Harvest Chicken Salad

Seared chicken breasts, raspberries, cubed sweet potatoes, sliced avocado, walnuts. and pumpkin seeds over arugula with a maple-balsamic dressing.

Steak Salad

Beets, sliced steak, bleu cheese crumbles, sliced dried figs, quinoa, walnuts, spring mix (gf)

Grilled Shrimp Salad

Grilled shrimp, fresh mango slices, goat cheese, walnuts, spring mix (gf)

Roast Chicken Salad

Roast chicken, mandarin sections, bleu cheese crumbles, halved grapes, walnuts, spring mix (gf)

Burrata Salad

Whole burrata, sliced dried figs, sliced peaches, arugula, balsamic glaze (gf, v)

Grilled Hearts of Romaine with Shredded Chicken (gf)

Caesar dressing. Best for same-day consumption

Warm Ginger Chicken Meatball Salad

Baked chicken meatballs with fresh ginger served over a salad of edamame, cucumber, carrot, red onion, peanuts, avocado, and red cabbage with a soy-lime dressing.

Garlic Shrimp over Cucumber Melon Salad

Garlicky seared shrimp over a salad of cucumber and cantaloupe strips tossed with parsley, cotija cheese, and a lime-Tajín dressing.

Buffalo Chicken Dense Bean Salad

A zesty and protein-packed “dense bean salad” of buffalo sauce-marinated baked chicken thighs, fresh corn, radish, red peppers, chickpeas, white beans, pepper jack cheese, and cilantro tossed with a creamy buffalo dressing.

Sesame Crusted Ahi Tuna Over Grapefruit Salad

Sesame-crusted seared ahi tuna steaks, over a salad of grapefruit interiors, edamame, goat cheese, and fresh roasted beets. (gf)

Breakfast, Lunches, Snacks, and Dessert

Fresh Berry Muffins (v)

Choose from blackberry, blueberry, raspberry

Brazilian Cheese Bread

Chewy, parmesan-cheddar rolls made with gluten-free tapioca flour.

Personal Pizza (v)

Truffle oil dough, garlic infused EVOO, tomato sauce, mozzarella, parmesan, and fresh basil

Prosciutto-Wrapped Melon Chunks (gf)

Party Dates (gf)

Dates stuffed with an almond and goat cheese, wrapped in maple bacon

Flatbread (v)

Fresh basil, caramelized onions, balsamic reduction, shaved parmesan, atop garlic-infused EVOO dough

Gorgonzola and Pear Flatbread

Caramelized pear slices, gorgonzola cheese crumbles, arugula, and maple syrup-infused balsamic glaze

Whipped Roasted Bone Marrow over Crusty Bread

Oven-roasted bone marrow, whipped into a creamy spread with sea salt, lemon and parsley, served over toasted crusty bread. Side of caramelized peaches and asparagus.

Black Bean Burgers

Black bean burgers with a yogurt-dill sauce; side salad with arugula, caramelized onions, and fresh sliced stone fruit (peaches or nectarines, depending on availability) (v; vg customization available with a coconut yogurt sauce)

Quinoa Salad (gf, v)

Quinoa, sliced grapes, Fiji apple chunks, bleu cheese crumbles, walnuts, wilted spinach

Vegan Nacho Dips (gf, v, vg)

Homemade cashew “nacho cheese,” homemade gucamole, homemade pico de gallo, homemade tomatillo salsa (medium spicy), corn tortilla chips

Fudge Brownies with Homemade Sea Salted Caramel and Fresh Raspberries

Gluten-free brownies also available.

Blackberry-Raspberry Olive Oil Zucchini Muffins