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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Brie and Cranberry Grilled Cheese

with arugula, apple and walnut salad

Chicken and Spinach Pesto Fusili

with tomato, roasted zucchini, Parmesan and walnuts

Chicken Shawarma Rice Bowls

with turmeric rice, pickles, tomato salad and a yogourt-tahini sauce

Creamy Tuna Orecchiette

with capers, green peas, lemony arugula and garlic panko

Crunchy Cabbage and Nut Salad

with edamame, bell pepper, carrot, almonds and cashews

Deconstructed Burger Bowl

with cherry tomatoes and pickles

Fugazzeta Cheese-Stuffed Pizza

with caramelized onions, spinach, mozzarella, feta and grana padano cheese

Greek-Style Shrimp Casserole

with tomatoes, feta, olives and pearl couscous

Green Vegetable Quinoa Salad

with cucumbers, green beans, sugar snap peas, parmesan and a homemade carrot and ginger dressing

Kale and Tex-Mex Cauliflower Salad

with a pickled jalapeños ranch sauce and cilantro lime chickpeas

Mexican inspired Bacon Rice Skillet

with bell pepper, salsa, black beans and cheddar

Pork Meatballs with Greek Salad

with garlic hummus and pita bread

Pulled Tofu Sloppy Joe

with creamy cabbage, pickles and steak spiced roasted potatoes

Quick Tomato Confit Bruschetta

with slices of garlic, thyme and basil

Smoked Salmon Bagel

with cream cheese, capers, dill and arugula salad

Thai Beef and Mango Noodle Salad

with soba noodles, mini-peppers and fish sauce

Vegetarian TVP Quesadillas

with creamy avocado sauce