Meal Delivery Menu

Chicken Cacciatore is an all-around winner dish: hearty and filling, full of vegetables, low-fat, and a Clean Plate Club winning recipe. Full flavor comes together when chicken is browned lightly, then simmered with peppers, onion, carrots, tomato, and mushrooms with herbs served on a bed of linguine.

The most important part of this dish is the holy basil. While it can be prepared with regular basil, holy basil imparts a special flavor, straddling between basil and mint, with a fruity and peppery flavor. Finely minced pork is sautéed with holy basil, chili-garlic paste, Asian sauces and served with jasmine rice.

Delicate lake fish gets a crunch boost with a pecan crust, seasoned with smoked paprika and cardamom, and a hearty helping of seasonal wilted kale and sunchokes.

This classic soup is made special with all organic ingredients, and Wisconsin-made cheddar cheese.

The most important part of this dish is the holy basil. While it can be prepared with regular basil, holy basil imparts a special flavor, straddling between basil and mint, with a fruity and peppery flavor. Finely minced tofu is sautéed with holy basil, chili-garlic paste, Asian sauces and served with jasmine rice.

Outside of a trick with flipping the pan, this is an easy-to-prepare comfort food from Spain. Fried potatoes, onion, and bell pepper fold into whisked eggs and cook into a skillet, forming a delicious olive oil-scented omelette served with greens on the side.

You probably have never prepared a recipe with this much paprika, but the rich, sweet and spicy flavors in this rustic Hungarian chicken dish with creamy pepper sauce will pleasantly surprise you. While we will deliver ready-to-boil hungarian noodles, making them from scratch is very easy (even a good kid-task).

The humble potato transforms into a feast with a little time and a load of sides. These taters are topped with Peterson Craftsman Meats bacon, Wisconsin cheddar, chives and come with fixings for an organic garden salad.

This is another meal that comes together quickly. After marinating the fish for 15-20 minutes, it cooks for about 5 minutes for a medium rare steak that nestles neatly in a brioche slider bun. Comes with slider toppings.

In this recipe, you'll make your own frijoles refritos (which I recently learned actually means “well-cooked beans,” not refried beans), then roll them up with cheese into corn tortillas, top with red sauce and bake until bubbly. This is a tasty dinner you can make-ahead.

Easy, elegant, and chock-full of nutrients. Baked potatoes are packed with Vitamin C, Vitamin B6, and potassium — plus we supply you with a smattering of forest mushrooms for extra helpings Vitamin D. Eating healthy couldn't be yummier!

Who doesn't love wonton soup? Pillowy wontons filled with black peppery carrots, cabbage, garlic, and green onions float in a mushroom broth with softened cauliflower and organic tofu.

This Minnesota-take on a church basement hot dish features Native American harvested wild rice, leeks, chicken, cream, and topped with crunchy, buttery crackers and cheese.

Peterson Craft Meats beef slow braises with carrots, parsnips, onion and potatoes, topped with a chive cream. Add a Guinness beer, if you want to take it to the next level.

We like nerding out with Irish dishes in honor of St. Patty’s Day. Here, beautiful seared salmon is served alongside a classic Irish side of fluffy potatoes mashed with kale, green onions, and plenty of butter.

My love affair with mushroom soup started with Campbell’s, as a child. And when you’re the type of person who orders the mushroom soup every time it is on a menu, you end up with really high standards. This recipe is result of years of mushroom soup critiques and models after the best of the best — rich, complex, earthy, comforting.

Forget the beef — this glorified grilled cheese has all the flavors you're looking for this St. Pat's Day, with the bonus of an extra helping of vegetables. Gruyère cheese, our scratch-made Russian dressing, pickled cabbage, pumpernickle bread, and an easy carrot salad on the side.

This is my kids' favorite thing to order in Indian restaurants, and they aren't vegetarian. Whole black lentils swim in a tomato cream sauce, blended with aromatic spices, served over basmati rice.

It almost seems impossible that such simple ingredients could create robust flavor in this Sopa Azteca. A thin tomato broth is accompanied with an army of toppings: shredded chicken, hand-fried tortillas, pasilla peppers, panela cheese, crèma, and a squeeze of lime brings it all together.

We know that chicken-fried steak is naughty, naughty, naughty — but it's so yummy that we have to put it on the menu. Our butcher sends each steak, by hand, through an old-school meat tenderizer machine until the perfect cube steak is achieved. This is diner-style eating at its best (because it's in your house, with top-notch ingredients).

This riff on a sushi roll is quick and easy, while packing in good proteins and filling your belly way more than a sushi roll.

Walnut burgers from the Historic Trempealeau Hotel have a reputation for being the best veggie burger on the planet. We are confident you will agree. Served on toasted buttered buns topped with alfalfa sprouts, cucumber, tomatoes and spinach, these burgers are absolutely delicious. This meal comes with instructions for quick handmade french fries as a side.

This is cauliflower like you've never done cauliflower. Double-dipped in a buttermilk and egg batter, caked with flour and fried up. Don't eat this dinner every night. You have the option of making the gravy, but the creamy mashed potatoes and vegetables on the side make it diner-style perfect.

This full-flavored ramen brings depth and complexity without the hours of simmering. A rich shiitake-miso broth is the base for a yummy bowl of slurpy noodles, complete with all the toppings.