shredded chicken with buffalo-style sauce, blue cheese dressing, shredded carrots, diced celery and flour tortillas, served with elote corn salad, corn roasted with cumin and paprika, topped with cojita cheese and cilantro lime dressing (GF customers please request corn tortillas.)
roast chicken in a rich sauce with peas, carrots, onions, celery and potatoes, topped with puff pastry lid, served with spinach salad with dates, goat cheese and poppyseed dressing
Angus ground beef seasoned with ginger-pear soy sauce and sesame oil, served in crisp lettuce cups topped with crunchy rainbow carrots, served with roasted broccoli and rice
hearty chowder with corn, potatoes and mild green chilies; serves 2 (Note: soup contains chicken stock.)
2 steamed artichokes, served with garlic herb aioli
a chewy oatmeal cookie with dried cranberries and pecans; pack of 4
a toasted graham crust topped with tart lemon filling and whipped cream; serves 2-ish
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