New Mexican-style rice cooked with cilantro and sun-dried tomatoes paired with sauteed chickpeas and Mexican-spice roasted veggies.
A 100% grain-free meal! Enjoy our Roasted butternut squash soup slowed-cooked in a ginger-thyme coconut broth. Soup is paired with our warm winter salad featuring sauteed chard and leeks tossed with roasted veggies and herbes de Provence.
Bok Choy stir-fry sauteed with fresh garlic and ginger complemented with quinoa- mung bean- scallion pilaf and five-spice roasted local veggies.
Cannellini beans are combined with fresh garlic, wilted spinach and garnished with lemon zest. The sauteed bean dish is paired with rice and Tuscan kale.
Sauteed broccoli is blended and slow-cooked with coconut milk and spices. Along with the soup, we serve a warm salad of roasted veggies tossed with sauteed chard, chives and scallions.
An Eastern Europe inspired meal. Raw buckwheat groats are cooked up with fresh herbs and veggies. This is paired with steamed golden beets, roasted butternut squash and special sauce.
Navy beans are slow-cooked with complementary spices with escarole stirred in towards the end of cooking. Beans are served atop local brown rice aside seasonal veggies.
Local sweet potatoes are baked and cooked in a cinnamony-coconutty broth topped with maple spice pepitas. The soup is paired with a sauteed kale and roasted root veggie salad.
Quinoa is cooked in butternut squash-sage broth with roasted squash. Served with Tuscan sauteed broccoli rabe.
This ultimate Middle Eastern comfort food. Rice and lentil pilaf is cooked with regional spices and topped with caramelized onions and coconut yogurt-dill sauce. Served with sumac-spiced sauteed local greens.
Roasted parsnips and garlic are blended in a cauliflower broth. Paired with a ribbon-cut collard sautee.
We marinade jackfruit in scratch-made blend. Then slow-cook the jackfruit in bbq sauce until tender. Flaky jackfruit is stuffed inside a baked sweet potato and paired with coleslaw and steamed greens.
Cabbage leaves are stuffed with a rice-lentil-mushroom pilaf, topped with tomato sauce and served with dill-roasted veggies and coconut yogurt sauce.
Traditional gumbo is de-wheated and veganized with a teff-based roux, Louisiana spices and local, seasonal veggies. Paired with a side of amaranth-corn bread.
An assortment of local veggies are roasted and grilled served with a side of greens and cilantro-pepita pesto.
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