Weekly menu

Choose from 17 delicious ready-to-cook recipes every week plus all sorts of ready-to-eat meals. The best part: our recipes are made with local, seasonal products. Feeling inspired? Choose your menu for the upcoming weeks.

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Breaded chicken with a creamy mushroom duxelle sauce

with turnip puree and herbed carrots

Creamy Red Lentil Dhal

with bell pepper, cilantro and cashews

Creamy Two Mushroom Fettuccine

with lemony arugula and truffle oil

Eggplant Rigatoni

with mozzarella and parmesan

Hanger Steak with Bearnaise Sauce

with roasted potatoes and broccoli topped with almond panko

Korean Beef Bibimbap Bowl

with kimchi, carrot, mushrooms and spinach

Pork Tenderloin with a Creamy Spinach Sauce

with braised leeks and mashed potatoes

Pork Wonton Soup

with bok choy and ginger

Sage Chicken Meatballs

with lemon, zucchini and spinach orzo

Salmon with Maple Chimichurri Sauce

with roasted potatoes and arugula, carrot and feta salad

Salsa Chicken Leg Sheet Pan

with corn, potatoes, pepper, sour cream and cilantro

Shrimp and Mascarpone Cheese Risotto

with green peas and parmesan

Tofu Tom Yum Soup

with shiitake mushrooms and a coconut milk and red curry broth

Tomato Salted Clafoutis

with caramelized shallots, goat cheese and basil served with ciabatta bread

Vegetarian BLT Sandwich

with tofu bacon and cucumber salad

Za'atar Flatbread

with hummus, olives and cucumber, tomato and feta cheese salad