Week (April 22-25)

Refined Classics & Vibrant Global Inspiration.

  • Monday, April 22: Garlicky Lemon Shrimp w/ Israeli Couscous, Wilted Spinach, Sumac Onions & Greek Salad with Feta & Oregano Vinaigrette

  • Tuesday, April 23: Slow-Cooked Pork Carnitas-Style Tacos w/ Cilantro Rice, Grilled Pineapple Salsa, Pickled Red Onion & Crisp Romaine Salad with Avocado Dressing

  • Wednesday, April 24: Miso-Braised Short Ribs w/ Ginger-Scallion Rice, Miso-Roasted Eggplant & Asian Slaw with Sesame-Ginger Dressing

  • Thursday, April 25: Grass-Fed Beef & Aged Cheddar Burgers w/ Caramelized Onions, Roasted Garlic Aioli, Crispy Wedges & Chopped House Salad with Buttermilk Dressing

Week (April 29-May 2)

A Strong Finish to the Month with Big, Bold Flavors!

  • Monday, April 29: Thai-Style Basil Chicken w/ Coconut Rice, Roasted Baby Bok Choy, Crispy Shallots & Green Papaya Salad with Peanut Dressing

  • Tuesday, April 30: Chermoula-Spiced Eggplant w/ Preserved Lemon Couscous, Roasted Chickpeas & Baby Greens with Pomegranate Vinaigrette

  • Wednesday, May 1: Chili & Honey Glazed Salmon w/ Sesame-Ginger Rice, Roasted Broccoli & Shaved Cabbage Salad with Miso Dressing

  • Thursday, May 2: Classic Italian Chicken Parmesan w/ Garlic-Herb Orzo, Roasted Zucchini & Baby Arugula Salad with Lemon Vinaigrette

Week (May 5-8)

Global Comfort Dishes, Made Simple.

  • Monday, May 5: Miso-Ginger Glazed Salmon w/ Forbidden Rice, Roasted Bok Choy, Crispy Shallots & Asian Cabbage Slaw with Sesame Dressing

  • Tuesday, May 6: Moroccan-Style Lamb Meatballs w/ Harissa Yogurt, Herbed Couscous, Roasted Carrots & Mixed Greens with Lemon-Honey Dressing

  • Wednesday, May 7: Slow-Braised Short Ribs w/ Coconut Rice, Charred Green Beans & Baby Spinach Salad with Toasted Almonds & Sherry Vinaigrette

  • Thursday, May 8: Roasted Cauliflower & Chickpea Tagine-Style Stew w/ Preserved Lemon, Almonds, Pomegranate & Arugula Salad with Citrus Dressing

Week (May 12-15)

Fresh, Vibrant Flavors to Kick Off Spring!

  • Monday, May 12: Pan-Roasted Chicken with Fresno Pepper Chimichurri, Quinoa Salad, Roasted Broccoli & Baby Kale Salad with Lemon-Garlic Dressing

  • Tuesday, May 13: Slow-Roasted Adobo-Style Pork Shoulder w/ Roasted New Potatoes, Wild Mushrooms, Charred Peppers & Chopped Romaine Salad with Cilantro-Lime Vinaigrette

  • Wednesday, May 14: Shredded Cuban-Style Beef with Black Beans, Rice, Sautéed Farm Greens & Crisp Green Salad with Avocado, Cucumber & Citrus Dressing

  • Thursday, May 15: Lemon-Braised Chicken Thighs w/ Couscous, Grilled Eggplant, Feta, Hummus & Greek Chopped Salad with Tomatoes, Olives & Red Wine Vinaigrette