Chef Grace

chipotle-marinated flank steak served over cilantro rice with black beans, roasted corn, and salsa verde. finished with avocado crema.

chicken breast braised and shredded in buffalo sauce, served with ranch-yogurt drizzle, carrot & celery slaw, and oven-roasted sweet potatoes. (can also be served in lettuce wraps if buns aren’t preferred.)

Teriyaki Salmon

teriyaki-glazed salmon served with vegetable fried rice and roasted broccoli.

juicy chicken meatballs seasoned with herbs, feta, and lemon. served with tzatziki, tomato-cucumber salad, and lemony orzo.

Bolognese Pasta Bake

beef bolognese tossed with high-protein pasta and baked until bubbly. served with a classic caesar salad.

honey lacquered chicken thighs, served with garlic brown rice and roasted 'everything' delicata squash.

marinaded chicken breast sliced and served over turmeric rice, along side cucumber–tomato salad, olives, and garlic yogurt sauce.

salmon glazed with a maple and miso sauce, served with ginger & scallion noodles and roasted brussel sprouts tossed in a creamy srirracha sauce.

classic turkey meatloaf, paired with roasted garlic mashed potatoes and honey roasted carrots

ground beef bulgogi over jasmine rice and served with charred 'kimchi'.

sticky roasted chicken thighs with a maple and dijon glaze, served alongside charred brussels and brown butter sweet potato mash.

slow-braised pork shoulder with an apple relish, paired with fennel & arugula salad and a parsnip-potato mash.

warm-spiced lamb meatballs served with za'atar roasted honeynut squash and a lemony kale couscous.

hot honey glazed salmon with a roasted beet salad (beets, winter citrus, feta cheese) and wild rice pilaf.

taco meatballs, black beans, charred corn, pickled onions, cilantro-lime quinoa, avocado & pumpkin seed crema.

shrimp cooked in paprikash sauce served with egg noodles and cabbage.

short ribs slowly cooked in a red wine sauce. served over creamy polenta and accompanied by roasted mushrooms and carrots.

winter squash filled with a savory mix of italian chicken sausage, caramelized fennel, garlic, and kale, tossed together with creamy white beans and baked. served with a radicchio & pear salad with gorgonzola cheese & pistachios.

sliced skirt steak with chimichurri sauce; served with garlic rice and roasted root veggies.

a lighter, healthier take on enchiladas — tender chicken wrapped in soft tortillas and baked in a vibrant salsa verde. served with a citrus cabbage slaw.

roasted acorn squash filled with a warm cranberry–pecan quinoa blend, enriched with sautéed tempeh for added heartiness. finished with a creamy greek-yogurt lemon drizzle to elevate both protein and brightness. served with a simple arugula salad. approx. protein: 30–34g

a velvety cauliflower soup simmered with tofu and nutritional yeast to elevate the protein content. blended smooth with turmeric and yellow curry, it’s warming, aromatic, and deeply nourishing. approx. protein: 30–32g per serving

green lentils, cucumber, tomato, olives, feta, herbs, and lemon–tahini dressing. protein: ~30–33g

crispy tofu tossed with romaine, parmesan, shaved fennel, and a creamy greek-yogurt caesar dressing, all wrapped in a high-protein whole-grain wrap. approx. protein: 32–36g

cauliflower steak, black beans, charred corn, pickled onions, cilantro-lime quinoa, avocado & pumpkin seed crema. protein: 30–32g

protein-enriched pasta tossed in a homemade romesco sauce with sautéed plant-based italian sausage, served alongside a tuscan kale salad with parmesan, sun dried tomato, fennel, toasted pine nuts, and a bright, zesty italian vinaigrette. protein: 35g per serving

marinated and seared halloumi over turmeric rice with cucumber–tomato salad, olives, and garlic yogurt sauce. includes added chickpeas for balanced protein. approx. protein: 30g

tofu glazed with maple and miso, served with ginger–scallion soba noodles and roasted brussels sprouts tossed in a sriracha vinaigrette. approx. protein: 35 g

a vegetarian roasted loaf made with lentils, bulgar and beets, paired with roasted garlic mashed potatoes and honey roasted carrots. approx. protein: 30g

crispy bulgogi-marinated tofu over jasmine rice with edamame and charred kimchi-style vegetables. approx. protein: 34 g

house-made focaccia bread served with whipped anchovy butter and marinated olives.

winter chicories dressed in a smoked honey vinaigrette, topped with gorgonzola dolce, crispy prosciutto, and garlic bread crumbs.

a seasonal roasted fish served over whipped feta and topped with a citrus and fennel salad, finished with a caper gremolata sauce.

red wine braised short rib served on top of a miso carrot puree and topped with preserved lemon & calabrian chili.

winter squash roasted with parmesan cheese until caramelized and tossed in a warm brown butter vinaigrette.

caramelized cauliflower topped with crushed pistachios, dates, charred scallions and lemon.

a stuffed pasta filled with black pepper and pecorino cheese.

olive oil cake served with a warm apple compote & whipped vanilla mascarpone.

harissa and orange glazed salmon served with herbed wild rice, honey glazed carrots & peas.

greek marinaded chicken thighs with a sun-dried tomato & olive orzo and a greek salad with tzatziki dressing.

calabrian pork & beef meatballs simmered in a creamy tomato sauce enriched with cottage cheese for added protein, tossed with protein pasta and finished with parmesan cheese. served with balsamic glazed brussel sprouts.

korean bbq glazed chicken over jasmine rice & edamame, with gochujang roasted butternut squash.

slow braised chicken in salsa verde with cilantro & lime brown rice, pickled onions, romaine lettuce, cauliflower (tossed in a pumpkin seed crema) and a chipotle pepper vinaigrette.