⏱30-Minute Meals

with Mexican Spice Crema & Cilantro

with Ginger Aioli and Arugula Radish Salad

with Chicken Thighs, Blistered Tomatoes & Zucchini

with Caramelized Pineapple and Red Cabbage Slaw

with Southern Succotash and Crispy Roasted Potatoes

with Tofu

with Carrots, Cucumber, and Peanut Sauce

with Avocado, Caramelized Onions, and Spicy Mayo

with Smoky Refried Beans and Citrus Sour Cream

with Thyme-Infused Mashed Potatoes and Asparagus

with Garlic Herb Butter and Zucchini

with Poblano, Olives, and Crispy Potatoes

with Apple Arugula Salad and Couscous

with Bok Choy and Coconut Rice

with Roasted Tomato, Parmesan & Parsley

with Goblin’s Nose Mushrooms

with Garlic-Roasted Tomatoes and Crispy Potato Wedges

with Maple Apple Compote & Lemony Crème Fraîche

served with Basmati Rice & topped with Yogurt