Meal Delivery Menu

Chicken and dumplings is a cross-culture, cross-generation, cross-country dish. In short: everyone loves it. In the South, adding vegetables is not a necessity. But here in the North (in the middle of winter) extra vitamins is a good thing, so we include the classic mirepoix mix (onions, carrots and celery) to the broth.

This is one of those meals that make you hungry the minute you catch a whiff of it. Fresh peppers and chilies simmer with ground beef, taco seasoning, beans, corn, tomato and butternut squash, until your nose can't take it anymore. Serve it with the taco toppings of your choice, like chips, cheese, avocado and salsa.

Delicate flounder fillets either lightly breaded or simply pan-fried, laid in a buttery toasted bun and topped with tomato, lettuce and a 10-ingredient remoulade sauce. Perfectly enjoyable, for all family members.

When a vegetarian dish appears on the Serious Eats website — holding its own against carnivorous indulgences — it usually is pretty darned amazing. For this recipe, white beans get creamed up with two kinds of cheese, topped with bright kale and a fried egg. This light-yet-filling dinner makes an equally delicious breakfast or lunch.

Peppers, peppers, and more peppers: Three different kinds of peppers! Two kinds of beans ... plus squash, corn, and full-blown taco seasonings and taco toppings of your choice, like chips, cheese, avocado and salsa.

Nothing says winter like a warm bowl of pasta covered in thick sauce. This vegetarian bolognese dinner incorporates lentils into a red-wine based tomato sauce stewed with porcini mushrooms, cauliflower, carrots, celery, and onion, and topped with grated Pecorino Romano.

Chunks of chicken breast simmer in a creamy spiced tomato sauce, potatoes meld with curry leaves, and carrots and peas are all new with cardamom, cumin and coriander seasoning. This is on-your-toes cooking with three burners going, but it’s so delicious it's worth the trouble.

Spaghetti alla Carbonara is basically pasta with eggs and bacon. Except it's Iowan-raised heritage-pig guanciale instead of bacon. Yum. With Rustichella D'abruzzo pasta. Double yum. We give you the trick how to make this dish perfectly and, bonus, it is a less-than-20-minute recipe.

Many moons ago I ordered Honey Walnut Shrimp at a Los Angeles restaurant in Chinatown and fell in love. The origin of this dish is highly questioned (A Chinese dish with mayo ... crazy, right?) but consists of prawns pan-fried in a sweetened honey mayo sauce, honey walnuts and steamed broccoli with rice.

Celery is often the supporting actor in dishes, rarely the star. All the reasons we love cooking with celery is what makes this soup is fantastic. It is bright, cozy, familiar and uncredibly delicious when topped off with homemade croutons.

This street food specialty from Oaxaca is light on work and heavy on healthy flavors. A toasted tortilla gets topped with from-scratch refried beans, an arsenal of vegetables including pickled cactus (nopales), and Oaxacan cheese. Eat it by the slice, or fold it up like a sandwich!

What is garbage bread? Basically, you take seasonal vegetables and cheese, roll it in pizza dough, bake it, and dip it in sauce. Ours comes with zucchini, squash, Brussels sprouts, and shallots with pesto and marinara sauce for dipping.

This chicken recipe has several extra techniques above par for a truly gourmet experience, including a lemony brine — one of my favorite tricks — to ensure the chicken is moist and juicy after cooking it. Combined with roasted carrots, garlic whipped potatoes, a lemon-tinged ricotta and pan juices, this classic dinner is top notch.

Chunks of lean beef stewed with mushrooms in a velvety sour cream sauce and served over ribbons of egg noodles. This is one of those dishes that makes the kitchen smell heavenly. The recipe comes with instructions on how to turn this into a weekday meal by using the slow cooker or pressure cooker.

This is an under-30-minute dinner that exudes luxury. Despite common ingredients, this dish is sophisticated enough to be served in Eric Ripert’s Manhattan restaurant Le Bernadin (a jackets-required restaurant!). The creamy aioli sauce plays nicely on texture with flaky cod and fleshy mussels, served with a perfectly roasted red pepper and crusty bread.

This black bean soup gets a little spicy smoky kick from chipotle peppers, and is an awesome vehicle for a variety of fiber-rich vegetables and avocado.

Nothing says comfort like gravy and noodles, and our mushroom stroganoff is rich with complex flavors. Organic shiitake mushrooms are the base for the sauce, which also has Dijon mustard, carrots, celery and sour cream, all served on top of a heap of egg noodles.

This is an easy crowd-pleaser vegetarian weeknight meal. Pasta tubes stuffed with spinach, Lone Grazer ricotta, baby bell peppers and topped with Rochdale Farms mozzarella cheese, parmesan cheese and our house-made pesto and marinara sauce.