Meal Delivery Menu

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.

Long pasta ribbons entwine with thin-sliced chicken breast and minced porcini mushrooms in this irresistible dinner. This dish is easy to prepare, but big on warm flavors that are familiar and satisfying. Best of all, it is done in under 30 minutes.

Thai curry is one of the easiest dishes to prepare. Namely because the most time-intensive task, that of grinding your own curry paste, is often best left to professionals. This curry features beef to go along with Thai eggplants, red pepper, carrots and herbs.

Crisp-crusted white fish nestled in warm tortillas, topped with thinly sliced cabbage, torn cilantro leaves and drizzled with a white sauce. We don’t monkey around with fancy sauces, spice rubs or salsas—just the classic Baja-style approach. (Except a second version to pan-fry, rather than deep-fry.)

This vegetarian dish will have you ooh’ing at every bite (fresh grilled naan is soooo good). A quick blitz of charred eggplant makes the most delicious baba ghanoush spread to go on the grilled naan, along with grilled red onions, zucchini, peppers, and fresh spinach.

Thai curry is one of the easiest dishes to prepare. Namely because the most time-intensive task, that of grinding your own curry paste, is often best left to professionals. This curry features protein-rich seitan to go along with Thai eggplants, red pepper, carrots and herbs.

Sometimes we need to enjoy the best things in life, and one of those is end-of-summer tomatoes paired with garden fresh basil. Luscious, tangy, rich, flavorful. Yum!

This is a summertime classic at my parents house. Juicy Kadejan Farms chicken thighs, grilled to perfect, with a Serbian-style summer garden salad of tomatoes, cucumbers, onion and feta.

This recipe comes from a colleague who makes the best food for the kitchen staff, and has his own catering company: Delfino's Catering. He is known for his birria tacos, slow-braised beef tacos that can be dipped in their glorious cooking sauce.

Thanks to the Sioux Chef, Sean Sherman, this is Homegrown Foods' first meal kit featuring wild native plants! A pesto of wild greens tops locally-grown grilled corn and sunflower-crusted lake trout.

Homemade focaccia takes this simple sandwich over the top — fresh mozzarella, roasted red pepper, basil wedged between focaccia slices smeared with marinated bean spread.

Cumin-dusted potatoes and roasted poblano peppers nestle inside corn tortillas, served with black beans and a salad side that can be easily transformed into guacamole.

Summer's bounty in a bowl: a ragout of seasonal vegetables, roasted and seasoned, cupped in a swirl of creamy turmeric-scented polenta.