Meal Delivery Menu

We set out to remake the "Creamy Chicken" flavor popular with packaged spice-packet pasta box dinners. Not only is it easy, but hearing kids say, "Mmm! Good vegetables!" as they gobble fresh organic broccoli, zucchini, and carrots is like listening to angels sing. And they are right, it is practically impossible to stop eating this. It is really good!

Alright I admit it, the first time I made puerco pibil it was because I was inspired from Robert Rodriguez’s recipe in the DVD Extras of “Once Upon a Time in Mexico”. It is a unique dish that originates from the Yucatan, achiote-marinated pork shoulder is slow-cooked in banana leaves. Served with some fire-hot pickled red onions, corn and corn tortillas.

This healthy summertime dinner is quick, full of flavor, and a great way to enjoy seasonal cucumbers and green beans. Quick-seared yellowfin tuna steaks are mighty tasty with a drizzle of sesame-wasabi aioli. A Chinese cucumber salad is sweet, tangy and spicy at the same time, served on the side with some flash-fried green beans.

Exotic and comforting at the same time, this is a dish that makes vegetables shine. We make a rich, complex peanut sauce for you, so all you have to do is cook the ingredients for the noodle bowl and dinner is ready in a snap.

While pibil is traditionally made with pork, vegetarian dishes like this do great because this flavor-packed Mayan sauce kicks, no matter what protein you choose. Served up with corn tortillas, spicy onion relish (seriously, those are habañeros in there), and a side of corn.

In case the name is not known to you, margherita pizza originates from Naples region of Italy, which gave the world wood-fired pizza. One of its most well-known varieties is this, which relies simply on the excellence of a handful of ingredients: crispy crust, lush tomatoes, luxe mozzarella and fresh basil.

I am always on the hunt for simple yet dynamic preparations of chicken breast, and side dishes that are something special. These two recipes are from Amy Theilen's "The New Midwestern Table" cookbook do just that. The chicken breast cooks over low heat, basted with a rosemary-infused butter and the cauliflower is pan-roasted with pancetta and capers.

Beef with broccoli is one of those great stir-fry dishes because the earthiness of beef and broccoli pairs perfectly with salty Asian seasonings. This stir fry’s seven-ingredient sauce makes it extra delicious. Organic, farm-fresh broccoli comes three ways: regular, rapini and Chinese broccoli, mixed with beef and served on a bed of jasmine rice.

Psych! Regular jambalaya is the same as one-pot jambalaya. This super easy dinner — loaded with Andouille sausage and shrimp — is a snap to make and is packed with flavor.

Trofie al Pesto is a traditional pasta dish from the Liguria region of Italy — translation: this is the pasta pesto dish from where Genovese basil was born. They take their pesto seriously. So do we. We mix an authentic Ligurian pesto together so all you need to do is boil the pasta, stir it together, and savor the magic.

This vegetarian version of beef with broccoli has all the great flavor for meat-free customers. Our from-scratch seven ingredient sauce coats regular broccoli, rapini and Chinese broccoli, seared beefless tips, and tender jasmine rice.

These zucchini patties are crispy on the outside, gooey on the inside, and the perfect bite to go along with a pressed cucumber salad with buffalo mozzarella, edamame, basil, and lemon. This is tasty dinner that is both light, yet filling, and a nice balance of summer flavors.

Summer isn't summer without at least one Insalata Caprese: fresh mozzarella layered with amazing tomatoes and basil leaves, topped with coarse salt and balsamic reduction. A balsamic marinade makes this chicken a tender and juicy side.

If you are lucky enough to live near Eat Street (Mpls) or Frogtown (St. Paul), perfect bành mí sandwiches are seconds away. If not, making them at home is the best way to enjoy them. Crusty baguette topped with lemongrass pork, mayo, crisp vegetables, condiments and pickled carrot and daikon radish.

This is a seriously refreshing dish. Sweet shrimp layered with rich mango, tangy red onion and spicy habañero pepper in a corn tortilla. Yumalicious.

This is one of my favorite soup recipes, from The Daily Soup Book, and it's a perfect time to make it with summer's bounty of sweet corn. Poblano peppers meld nicely with potatoes and corn, and a spackling of chipotle peppers perks it up on the finish.

Bành mí combine the bold flavors of Vietnam with classic French colonialism. But for the rest of us, learning to make them at home is the best way to enjoy this great sandwich. Crusty baguette topped with lemongrass eggs, mayo, crisp vegetables, condiments and pickled carrot and daikon radish.

This classic Indian dish — fragrant sauce, with coconut, ginger, tomato, and plenty of spices — is a great way to use seasonal baby eggplants, which are ripening to perfection this time of year.

This versatile chicken dish is easy to assemble ahead and cook either on the grill or in the oven. White chicken breast meat is piled on top of orzo and spinach, then topped with sun-dried tomatoes, kalamata olives, onion, feta, and fresh herbs. While baking, all of the fresh aromatic ingredients meld together for an aromatic chicken dinner.

Minneapolis's Eat Street is lined with Vietnamese restaurants. With great respect, this Bún Bò Xào recipe has been crafted for authenticity. Shaved thin lemongrass-marinated steak is seared then tossed with rice vermicelli, fresh vegetables and herbs with a nuoc cham sauce.

This dinner will make you smarter. That's the goal of the chefs in the Google campus cafeteria, creating meals that generate brain-power. Protein, amino-acid and omega-3 rich salmon is topped with oyster sauce, a lemon wedge and shiso leaf, the wrapped in rice paper and cooked into a nice crispy packet with edamame hummus on the side.

Do you notice a theme here? Ahh... summer's bounty. If the pizza wouldn't collapse from weight, we'd probably add more vegetables on top. We make you fresh dough then we collect every great vegetable we can get at the farmer's market: heirloom tomatoes, corn on the cob, herbs, etc. You slice, assemble and bake or grill.

Vietnamese noodle salads are perfect in many ways — full flavor from citrus and herbs like basil and mint, filling from the rice noodles, and full of crunchy vegetables like lettuce, carrots and cucumbers. Bún Chay is the vegetarian bowl, which comes with tofu.

This soup exists to put all the wonderful flavors of summer together in one bite. It's a bit of work, putting the components together, but absolutely worth it. Red peppers puréed with tomatoes, corn tossed with thyme butter, a cilantro sauce, topped with feta cheese.