Meal Delivery Menu

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, 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.

NEW! I have bought shoes at grocery stores (Sun Foods in Brooklyn Park...amazing deals!) and now this is a recipe from a shoe store (MISE Footwear for Culinary Professionals, which has great recipes on their website). Get ready for an avocado toast you have to cut with a steak knife!

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.

This delicious Minnesota soup is featuring Kadejan Farms smoked chicken, as well as hand-harvested wild rice from Autumn Harvest Ojibwe. That's a lot of Minnesota goodness going on!

Candy’ at the Minneapolis Farmers Market sells these amazing sweet potato noodles, so I knew we had to put this dish on the menu. Stir-fry style marinated beef is sautéed with onions, carrots, spinach and sweet potato noodles for a fast delectable dish that is great warm or cold.

Too often, salmon sandwiches are a patty of ground up bits instead of a nice piece of fish nestled with some greens and a toasty bun. In this sandwich recipe, the salmon is glazed with miso after searing on the stove and is topped with a wasabi mayo. The side salad of red peppers, orange carrots, yellow leeks, green snap peas and whole almonds.

In this classic 1950’s dish, I always loved everything except the tuna. Creamy mushroom sauce, egg noodles, peas and a crunchy topping, but this version is complete with less-fishy plant proteins of tofu and chickpeas.

Japchae is a traditional Korean dish with sweet potato noodles called “dangmyeon”. This dish is prepared with marinated tofu, sautéed onions, carrots, spinach and sweet potato noodles covered in a noodle sauce for a fast delictable dish that is great warm or cold.

The quest: A spring-tastic salad that is satisfying enough for dinner. Blackened asparagus and charred lemon nest in a bed of mixed greens tossed in Dijon vinaigrette, topped with alfalfa sprouts, pumpkin seeds and crostini. The result: mission accomplished.