Juicy skirt steak, marinated overnight in adobo for bold flavor, served with fresh basil chimichurri and smoky, nutty romesco.

BBQ chicken with Chef Chris Ratel’s sweet-smoky sauce, served with mac ’n’ cheese and pepper jack–cheddar crust. Contains milk, fish, wheat, soy, and mustard.

Garlic- and Cajun-spiced roasted shrimp over creamy corn grits, topped with pepper jack cheese. Contains milk, shellfish, and celery.

Chef Esther Choi's take on a classic Japanese comfort food, this bold and savory chicken teriyaki is served with furikake white rice and lightly charred broccolini.

Herb-grilled chicken over al dente fettuccine tossed in a creamy Alfredo sauce infused with white truffle oil.

Pan-fried chicken cutlets with Italian-German flavors, served with mustard mashed potatoes and lemon-tomato salad.

Vegetarian Italian classic made with fresh mozzarella, garlicky pesto and ricotta filling, slow oven-roasted tomatoes, and fresh lasagna noodles.

Beef picadillo style enchiladas with pepper, potatoes and raisins.

A French onion soup-inspired burger featuring a juicy beef patty topped with Swiss cheese, sautéed mushrooms, spinach, and caramelized onions.

Plant-based enchiladas with potatoes, mushrooms, spinach, and vegan mozzarella, topped with creamy poblano sauce. Served with black bean quinoa and pico de gallo.

Chef Chris serves cavatappi pasta in a creamy pecorino sauce with butter and a touch of black pepper—simple, cozy, and kid-friendly.

Tender grilled tandoori chicken served over turmeric and coconut-infused rice with spiced, stewed chickpea daal and a side of creamy yogurt raita.

Crispy chicken parmesan topped with gooey mozzarella cheese and marinara sauce.

Succulent, lightly spicy ground beef kebab flavored with mint, ginger, and garam masala. Served over lime-infused Indian-style rice with a side of vegetables and a refreshing mint-cucumber yogurt dip.

Cajun blackened shrimp over white cheddar risotto with pancetta, green onions, and tomato-herb sauce.

Tricolor rotini with chicken, shrimp, Andouille sausage, peppers, and creamy Creole rosé sauce.

Honey garlic shrimp with vegetables over cilantro jasmine rice.

Salmon burger with lettuce, tomato, red onion, Sriracha aioli, and fries.

Seared chicken in a creamy sun-dried tomato–garlic sauce with a hint of gochujang, served with asparagus and Basmati rice.

Tender, slow-cooked chicken in a creamy korma-style curry. Served with lemon-scented jasmine rice, chickpeas, and spinach.

Plump shrimp and chewy udon noodles in a rich "marry me" cream sauce with gochujang and sun-dried tomatoes.

Kale salad with blackened Cajun shrimp, tossed in a jalapeño honey-cumin dressing and topped with pepitas, feta, and cherry tomatoes.

Tender thyme-grilled chicken served with a sweet and tangy honey mustard sauce.

Crispy chicken parmesan topped with gooey mozzarella cheese and marinara sauce.

Three peeled hard boiled eggs with a side of salsa verde.

Moist red velvet cake with cream cheese buttercream frosting.

Soft scrambled eggs, brie, and bacon wrapped in a toasted tortilla, served with sun-dried tomato basil pesto.

Mini banana bread loaves with walnuts, served with salted honey whipped butter for a sweet-savory twist.

Three peeled hard boiled eggs with a side of salsa verde.

Delight in BBQ chicken with Chef Chris Ratel's sweet and smoky sauce, paired with gooey mac 'n' cheese topped with pepper jack-cheddar crumb crust. Contains milk, fish, wheat, soybeans, mustard. This meal is cold and will need to be heated up at your own convenience. Scan the QR code on the meal sleeve for easy reheating instructions!

Chef Santiago Lopez brings his hometown favorite to life with rich beef birria, slow-braised and tucked into cheesy quesadillas with Oaxaca and mozzarella. Served with the savory braising broth, creamy avocado sauce, and crisp red cabbage slaw, this dish is bold, comforting, and unforgettable. Contains milk, wheat, soybeans. This meal is cold and will need to be heated up at your own convenience. Scan the QR code on the meal sleeve for easy reheating instructions!

A delicious chickpea curry with coconut rice and veggies, by Chef Lena Elkousy. Contains coconut. This meal is cold and will need to be heated up at your own convenience. Scan the QR code on the meal sleeve for easy reheating instructions!

Chef Esther Choi's take on a classic Japanese comfort food, this bold and savory chicken teriyaki is served with furikake white rice and lightly charred broccolini. Contains cereals containing gluten, wheat, soybeans, sesame seeds. This meal is cold and will need to be heated up at your own convenience. Scan the QR code on the meal sleeve for easy reheating instructions!

Chef Santiago Lopez's take on a classic, protein-packed breakfast. His version of Steak and Eggs brings together seasoned flank steak and eggs, served along with Mexican home fries and sautéed spinach. This meal is cold and will need to be heated up at your own convenience. Scan the QR code on the meal sleeve for easy reheating instructions!

Chef Chris serves cavatappi pasta in a creamy pecorino sauce with butter and a touch of black pepper—simple, cozy, and kid-friendly.

Pan-fried chicken cutlets with Italian-German flavors, served with mustard mashed potatoes and lemon-tomato salad.

BBQ chicken with Chef Chris Ratel’s sweet-smoky sauce, served with mac ’n’ cheese and pepper jack–cheddar crust. Contains milk, fish, wheat, soy, and mustard.

Garlic- and Cajun-spiced roasted shrimp over creamy corn grits, topped with pepper jack cheese. Contains milk, shellfish, and celery.

Vegetarian Italian classic made with fresh mozzarella, garlicky pesto and ricotta filling, slow oven-roasted tomatoes, and fresh lasagna noodles.

Chef Chris serves cavatappi pasta in a creamy pecorino sauce with butter and a touch of black pepper—simple, cozy, and kid-friendly.

Tricolor rotini with chicken, shrimp, Andouille sausage, peppers, and creamy Creole rosé sauce.

Cajun blackened shrimp over white cheddar risotto with pancetta, green onions, and tomato-herb sauce.

Chef Chris serves cavatappi pasta in a creamy pecorino sauce with butter and a touch of black pepper—simple, cozy, and kid-friendly.

Kale salad with blackened Cajun shrimp, jalapeño-honey-cumin dressing, pepitas, feta, and cherry tomatoes.

Savory beef picadillo enchiladas prepared with a blend of bell peppers, potatoes, and raisins for a touch of sweetness. Wrapped in corn tortillas and topped with traditional sauce and cheese.

A French onion soup-inspired burger featuring a juicy beef patty topped with Swiss cheese, sautéed mushrooms, spinach, and caramelized onions.

Plant-based enchiladas with potatoes, mushrooms, spinach, and vegan mozzarella, topped with creamy poblano sauce. Served with black bean quinoa and pico de gallo.

Tender grilled tandoori chicken served over turmeric and coconut-infused rice with spiced, stewed chickpea daal and a side of creamy yogurt raita.

Tender, slow-cooked chicken in a creamy korma-style curry. Served with lemon-scented jasmine rice, chickpeas, and spinach.

Soft scrambled eggs, brie, and bacon wrapped in a toasted tortilla, served with sun-dried tomato basil pesto.

Mini banana bread loaves with walnuts, served with salted honey whipped butter for a sweet-savory twist.

Moist red velvet cake with cream cheese buttercream frosting.

Seared chicken in a creamy sun-dried tomato–garlic sauce with a hint of gochujang, served with asparagus and Basmati rice.

Plump shrimp and chewy udon noodles in a rich "marry me" cream sauce with gochujang and sun-dried tomatoes.