(4 entrees per pack at $11 an entree)
Served on a bed of jasmine rice, turmeric chicken is complemented with baby kale, roasted za'atar chickpeas, cherry tomatoes, zucchini, and onion. A cilantro-buttermilk dressing makes this bowl complete - and gives you the energy you need to get through the day.
Chimi Does It
Grilled steak is amped up with red chimichurri sauce, smashed black beans, and red quinoa. Fresh arugula adds a little kick and tortilla strips add crunch.
Veracruz Salmon with Pineapple Salsa
With flavors from the southern coast of Mexico, this dish combines spinach, chickpeas, and salmon with a roasted tomato and dried chili sauce (that has just the right amount of bite). To finish the meal, a pineapple salsa brings the tropical flavor of Veracruz, Mexico.
Slowly cooked with white wine (with only naturally-occurring sulfites), mushrooms, and onions, our risotto is warm and comforting. Added tomatoes and asparagus can be enjoyed mixed in or on the side.