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.

A delicious chickpea curry with coconut rice and veggies, by Chef Lena Elkousy.

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.

Classic Sunday sauce with tender meatballs, marinara, and spicy Italian sausage.

Naan pizza with tomato sauce, mozzarella, and pepperoni, finished with a drizzle of hot honey for a sweet-spicy kick.

Umami-rich mushroom quesadilla with cheddar and Oaxaca cheese, served with pickled onions, crema, and chipotle sauce.

Baked mac and cheese with seasoned ground beef, topped with pepper jack and crispy breadcrumbs.

This dish is all about the long simmer of the bolognese sauce, which comes finished with white wine. Very comforting!

Buttermilk-marinated fried chicken strips with a honey-gochujang dip that balances sweet heat with sesame and garlic.

Caribbean-style chicken and potato stew with coconut milk, served with basmati rice and black beans.

Sweet and tangy grilled chicken over jollof rice with roasted spicy plantains—a bold, flavorful West African-inspired meal.

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

Rigatoni in creamy vegan vodka sauce with eggplant, lentil, and pumpkin “meatballs.”

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

Shrimp andouille jambalaya with zucchini and mushroom gravy.

NYC-style grilled chicken with rice, vegetables, and tahini or hot sauce.

Baked tilapia with lemon, garlic, and dill is served with fresh arugula and a rich Cajun cream sauce for a flavorful, wholesome meal.

Mission-style burrito with chipotle-guajillo chicken, black beans, rice, and a three-cheese blend.

Meat lovers lasagna with beef, sausage, and pork bolognese, layered with fresh pasta, béchamel, ricotta, and basil.

Juicy lamb burger on brioche with mozzarella, tzatziki, and pickled onions, served with roasted sweet potato wedges.

Jerk-spiced grilled chicken thighs served with roasted plantains and kidney bean rice—a sweet, smoky Caribbean-inspired dish.

Crispy potato and peas samosa served with a fresh arugula and cherry tomato salad, tangy mango chutney, and creamy masala yogurt sauce.

Garlic-herb chicken wrap with peppers, spinach, feta, mozzarella, and cilantro-lime crema.

Haitian-style vegetable stew with coconut black bean rice and sweet plantains.

Vegetarian korma-style curry with vegetables, cannellini beans, and basmati rice.

Grilled lemon-herb shrimp with Mediterranean grains, Greek salad, and green goddess dressing.

Seared chicken with jasmine fried rice, vegetables, and lemon-ginger scallion sauce.

Spicy Indian beef vindaloo with jasmine rice, naan, and raita.

Linguine “drunken noodles” with garlic, Thai chili, basil, and a savory Pad Kee Mao sauce.

Beef ragù with pappardelle, herbed Parmesan, and basil.

Crispy minced lamb kebabs served over turmeric hummus with spiced sweet potato wedges and pickled cucumbers.

Shawarma-spiced grilled chicken with pearl couscous, caramelized onions, pickled cabbage, and tangy amba aioli.

Spiced chickpea curry with roasted cauliflower and cumin basmati rice.

Crispy pork cutlet served over rich curry with rice and pickled daikon.

Spicy jerk shrimp served with coconut rice, red kidney beans, sweet roasted plantains, and a side of cabbage.

Double smash burger with American cheese, pickles, onions, and gochujang aioli.

Griddled tortillas filled with sautéed tilapia, shrimp, melted cheese, and cilantro-lime sauce.

Homemade beef picadillo, melted cheese, yellow rice, tortilla crumbles, and lime.

Butter shrimp with pea-carrot basmati pilaf.

Beef bunny chow with pickled cucumbers and sweet potato tots.

Pomegranate-oregano chicken with garlic-chive potato purée and spinach.

Gumbo blends African, French, and Choctaw flavors with shrimp, sausage, vegetables, rice, and spices.

Classic beef stew with herbs, vegetables, and red wine, finished with horseradish cream and served with brown-butter green beans.

Roasted turmeric salmon with curry sauce, broccoli, and jasmine rice.

Creamy fajita chicken casserole with avocado, peppers, cheddar, and Mexican rice.

Penne in a spicy pink sauce — marinara and alfredo combined — with grana padano cheese.

Singapore-style chicken curry with garlic-ginger rice.

Chinese braised pork with rice, yu choy, and soy egg.

Spicy chicken tenders with truffle potatoes and maple mustard.

Chicken enchiladas under a bright tomatillo-and-cream-cheese green mole, served with rice and pickled onions.

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

Fettuccine in a slow-cooked meat bolognese, finished with parmesan and parsley.

This warming beef and black bean chili is perfect for a cool night. It's served with a soft cheddar and corn muffin to soak up all the savory flavors.

Roasted chicken thighs in creamy tomato-cashew gravy with butter, cream, fenugreek, and basmati rice.

Lemony pesto cod with roasted peppers, cauliflower, red potatoes, and pan sauce.

Crispy salmon with creamy parsnips, lemon-butter sauce, and roasted broccoli.

Arctic char with crispy skin, zesty citrus-cucumber pico, and sweet maduros.

Chilled soba noodles with tender poached shrimp, a yuzu dipping sauce, and marinated cucumber salad.

Plump shrimp sautéed in a buttery garlic sauce with roasted tomatoes, over creamy pecorino mashed potatoes.

Herb-packed beef meatballs with mint, oregano, and parsley, with pearl couscous, blistered cherry tomatoes, and tzatziki.

Lobster in fragrant coconut curry with sticky rice and coconut asparagus poriyal.

Al dente rigatoni in a classic pomodoro sauce with dollops of whipped ricotta, basil pesto, and toasted breadcrumbs.

Classic dry aloo gobi—potatoes and cauliflower sautéed with cumin, ginger, onions, tomatoes, and North Indian spices, served with fragrant cumin rice.

Chinese-style chicken and lemongrass dumplings served with homemade sauce, scallions, and Chinese broccoli—better than takeout.

Creole-blackened salmon with buttery creamed leeks and spinach, slow-cooked with garlic, shallots, white wine, and cream.

Garlicky pesto chicken with crispy potatoes and a fresh kale-parmesan salad.

Seared barramundi with savory mushroom XO sauce, bok choy, snow peas, and crispy shallots.

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

Rotini pasta salad with tomatoes, mozzarella, olives, basil, roasted peppers, prosciutto, and red wine vinaigrette.

Simple grilled salmon with chili-roasted sweet potatoes over a farro and quinoa salad with fresh veggies, spicy pepitas, and chipotle dressing.

Grilled chicken breast over nutty farro with green peas, chickpeas, feta, red onion, and spinach, with guacamole ranch.

Marinated chicken breast with cilantro rice, baby spinach, black beans, and fresh guacamole.

Layers of moist vanilla cake, fresh strawberries, whipped cream, and strawberry cream cheese buttercream topped with cute decorative heart sprinkles. Celebrate Valentine’s Day with this delicious treat.

Classic tiramisu with coffee-soaked ladyfingers, creamy mascarpone, and a dusting of cocoa.

Cream cheese and whipped cream in a light mousse layered with Oreo crumble, with more cookie pieces on top for the ultimate Oreo treat.

Brimming with indulgence, soak into layers of moist pumpkin cake, bursting with warm spices, topped with a rich cream cheese frosting.

Peanut butter brownie bites topped with crunchy peanut butter crumbles.

Sweet, spiced, and a little sinister, this jar layers moist carrot cake with tangy cream cheese buttercream for a treat that’s scary good. Shredded carrot, toasted walnuts, and dark currants give the cake its classical fall flavor, while the silky frosting on top (aka scream cheese) brings ghostly swirls of sweetness.

This bewitching treat is perfectly portioned in a jar, making it the ultimate grab-and-go delight for all your Halloween adventures. Indulge in the chillingly delightful combination of moist chocolate cake with creamy whipped chocolate & Vanilla frosting.

Honey Greek yogurt layered with berry compote and crunchy flax-pumpkin seed granola.

For this decadent French toast, Chef John soaks thick slices in eggs, milk, cream, vanilla, and cinnamon—this process infuses the bread with flavor and ensures it becomes wonderfully custardy when griddled.

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.

Mission-style breakfast burrito with black beans, eggs, veggies, sofrito, three cheeses, salsa verde, and crema.

Pumpkin spice oatmeal with maple-roasted pepitas.

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!

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!

Rotini pasta salad with tomatoes, mozzarella, olives, basil, roasted peppers, prosciutto, and red wine vinaigrette.

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

Take a Diet Coke break with this refreshing, no-calorie soft drink

Good ‘ole citrus goodness with a hint of nostalgia.

A modern take on the classic root beer.

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.

Baked mac and cheese with seasoned ground beef, topped with pepper jack and crispy breadcrumbs.

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

Meat lovers lasagna with beef, sausage, and pork bolognese, layered with fresh pasta, béchamel, ricotta, and basil.

Grilled lemon-herb shrimp with Mediterranean grains, Greek salad, and green goddess dressing.

Double smash burger with American cheese, pickles, onions, and gochujang aioli.

Lemony pesto cod with roasted peppers, cauliflower, red potatoes, and pan sauce.

Crispy salmon with creamy parsnips, lemon-butter sauce, and roasted broccoli.

Creole-blackened salmon with buttery creamed leeks and spinach, slow-cooked with garlic, shallots, white wine, and cream.

Layers of moist vanilla cake, fresh strawberries, whipped cream, and strawberry cream cheese buttercream topped with cute decorative heart sprinkles. Celebrate Valentine’s Day with this delicious treat.

Classic tiramisu with coffee-soaked ladyfingers, creamy mascarpone, and a dusting of cocoa.

Cream cheese and whipped cream in a light mousse layered with Oreo crumble, with more cookie pieces on top for the ultimate Oreo treat.

Brimming with indulgence, soak into layers of moist pumpkin cake, bursting with warm spices, topped with a rich cream cheese frosting.

Take a Diet Coke break with this refreshing, no-calorie soft drink

Good ‘ole citrus goodness with a hint of nostalgia.

A modern take on the classic root beer.

Rotini pasta salad with tomatoes, mozzarella, olives, basil, roasted peppers, prosciutto, and red wine vinaigrette.

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

Simple grilled salmon with chili-roasted sweet potatoes over a farro and quinoa salad with fresh veggies, spicy pepitas, and chipotle dressing.

For this decadent French toast, Chef John soaks thick slices in eggs, milk, cream, vanilla, and cinnamon—this process infuses the bread with flavor and ensures it becomes wonderfully custardy when griddled.

Pumpkin spice oatmeal with maple-roasted pepitas.

Umami-rich mushroom quesadilla with cheddar and Oaxaca cheese, served with pickled onions, crema, and chipotle sauce.

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.

Shrimp andouille jambalaya with zucchini and mushroom gravy.

Juicy lamb burger on brioche with mozzarella, tzatziki, and pickled onions, served with roasted sweet potato wedges.

Garlic-herb chicken wrap with peppers, spinach, feta, mozzarella, and cilantro-lime crema.

Seared chicken with jasmine fried rice, vegetables, and lemon-ginger scallion sauce.

Spicy Indian beef vindaloo with jasmine rice, naan, and raita.

Crispy minced lamb kebabs served over turmeric hummus with spiced sweet potato wedges and pickled cucumbers.

Griddled tortillas filled with sautéed tilapia, shrimp, melted cheese, and cilantro-lime sauce.

Pomegranate-oregano chicken with garlic-chive potato purée and spinach.

Gumbo blends African, French, and Choctaw flavors with shrimp, sausage, vegetables, rice, and spices.

Classic beef stew with herbs, vegetables, and red wine, finished with horseradish cream and served with brown-butter green beans.

Seared barramundi with savory mushroom XO sauce, bok choy, snow peas, and crispy shallots.

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

Honey Greek yogurt layered with berry compote and crunchy flax-pumpkin seed granola.

Pumpkin spice oatmeal with maple-roasted pepitas.

Layers of moist vanilla cake, fresh strawberries, whipped cream, and strawberry cream cheese buttercream topped with cute decorative heart sprinkles. Celebrate Valentine’s Day with this delicious treat.

Classic tiramisu with coffee-soaked ladyfingers, creamy mascarpone, and a dusting of cocoa.

Cream cheese and whipped cream in a light mousse layered with Oreo crumble, with more cookie pieces on top for the ultimate Oreo treat.

Brimming with indulgence, soak into layers of moist pumpkin cake, bursting with warm spices, topped with a rich cream cheese frosting.

Peanut butter brownie bites topped with crunchy peanut butter crumbles.

Take a Diet Coke break with this refreshing, no-calorie soft drink

Good ‘ole citrus goodness with a hint of nostalgia.

A modern take on the classic root beer.

Buttermilk-marinated fried chicken strips with a honey-gochujang dip that balances sweet heat with sesame and garlic.

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

Jerk-spiced grilled chicken thighs served with roasted plantains and kidney bean rice—a sweet, smoky Caribbean-inspired dish.

Crispy potato and peas samosa served with a fresh arugula and cherry tomato salad, tangy mango chutney, and creamy masala yogurt sauce.

Spiced chickpea curry with roasted cauliflower and cumin basmati rice.

Spicy jerk shrimp served with coconut rice, red kidney beans, sweet roasted plantains, and a side of cabbage.

Beef bunny chow with pickled cucumbers and sweet potato tots.

Roasted turmeric salmon with curry sauce, broccoli, and jasmine rice.

Lobster in fragrant coconut curry with sticky rice and coconut asparagus poriyal.

Classic tiramisu with coffee-soaked ladyfingers, creamy mascarpone, and a dusting of cocoa.

Layers of moist vanilla cake, fresh strawberries, whipped cream, and strawberry cream cheese buttercream topped with cute decorative heart sprinkles. Celebrate Valentine’s Day with this delicious treat.

Cream cheese and whipped cream in a light mousse layered with Oreo crumble, with more cookie pieces on top for the ultimate Oreo treat.

Brimming with indulgence, soak into layers of moist pumpkin cake, bursting with warm spices, topped with a rich cream cheese frosting.

Peanut butter brownie bites topped with crunchy peanut butter crumbles.

A soft, buttery cookie loaded with rich chocolate chips and toasted coconut flakes, delivering the perfect balance of sweet, chewy, and lightly nutty flavors in every bite.

Good ‘ole citrus goodness with a hint of nostalgia.

A modern take on the classic root beer.

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.

Jerk-spiced grilled chicken thighs served with roasted plantains and kidney bean rice—a sweet, smoky Caribbean-inspired dish.

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

Bold and savory chicken teriyaki is served with furikake white rice and lightly charred broccolini.

Shawarma-spiced grilled chicken with pearl couscous, caramelized onions, pickled cabbage, and tangy amba aioli.

All the sizzling flavors of chicken fajitas in a creamy baked casserole, served with Mexican rice.

Sweet and tangy grilled chicken over jollof rice with roasted spicy plantains—a bold, flavorful West African-inspired meal.

NYC-style grilled chicken with rice, vegetables, and tahini or hot sauce.

Tender chicken thighs simmered in a mildly spiced, creamy curry with potatoes and carrots, over aromatic garlic-ginger rice.

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

Chicken thighs in an ultra-creamy tomato sauce with garlic, onion, mushrooms, and a touch of Dijon, over fluffy jasmine rice.

Mission-style burrito with chipotle-guajillo chicken, black beans, rice, and a three-cheese blend.

Chicken enchiladas under a bright tomatillo-and-cream-cheese green mole, served with rice and pickled onions.

Enjoy a Mission-style chicken burrito with chipotle chicken, black beans, rice, and three cheeses, served with salsa verde and crema, from Chef Jose Garces. 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!

Honey Greek yogurt layered with berry compote and crunchy flax-pumpkin seed granola.

For this decadent French toast, Chef John soaks thick slices in eggs, milk, cream, vanilla, and cinnamon—this process infuses the bread with flavor and ensures it becomes wonderfully custardy when griddled.

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.

Mission-style breakfast burrito with black beans, eggs, veggies, sofrito, three cheeses, salsa verde, and crema.

Pumpkin spice oatmeal with maple-roasted pepitas.

Take a Diet Coke break with this refreshing, no-calorie soft drink

Good ‘ole citrus goodness with a hint of nostalgia.

A modern take on the classic root beer.

Sweet and tangy grilled chicken over jollof rice with roasted spicy plantains—a bold, flavorful West African-inspired meal.

Al dente rigatoni in a classic pomodoro sauce with dollops of whipped ricotta, basil pesto, and toasted breadcrumbs.

Bold and savory chicken teriyaki is served with furikake white rice and lightly charred broccolini.

Baked tilapia with lemon, garlic, and dill is served with fresh arugula and a rich Cajun cream sauce for a flavorful, wholesome meal.

Linguine “drunken noodles” with garlic, Thai chili, basil, and a savory Pad Kee Mao sauce.

Beef ragù with pappardelle, herbed Parmesan, and basil.

Umami-rich mushroom quesadilla with cheddar and Oaxaca cheese, served with pickled onions, crema, and chipotle sauce.

Herb-packed beef meatballs with mint, oregano, and parsley, with pearl couscous, blistered cherry tomatoes, and tzatziki.

Fettuccine in a slow-cooked meat bolognese, finished with parmesan and parsley.

Chilled soba noodles with tender poached shrimp, a yuzu dipping sauce, and marinated cucumber salad.

Shawarma-spiced grilled chicken with pearl couscous, caramelized onions, pickled cabbage, and tangy amba aioli.

Grilled chicken breast over nutty farro with green peas, chickpeas, feta, red onion, and spinach, with guacamole ranch.

Penne in a spicy pink sauce — marinara and alfredo combined — with grana padano cheese.

Marinated chicken breast with cilantro rice, baby spinach, black beans, and fresh guacamole.

A delicious chickpea curry with coconut rice and veggies, by Chef Lena Elkousy.

Soy-braised pork shoulder, tender and savory, over white rice with yu choy and a soy-marinated egg.

Shrimp andouille jambalaya with zucchini and mushroom gravy.

Homemade beef picadillo, melted cheese, yellow rice, tortilla crumbles, and lime.

Mission-style burrito with chipotle-guajillo chicken, black beans, rice, and a three-cheese blend.

Naan pizza with tomato sauce, mozzarella, and pepperoni, finished with a drizzle of hot honey for a sweet-spicy kick.

NYC-style grilled chicken with rice, vegetables, and tahini or hot sauce.

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

Plump shrimp sautéed in a buttery garlic sauce with roasted tomatoes, over creamy pecorino mashed potatoes.

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

A warming beef and black bean chili served with a cheddar corn muffin.

Jerk-spiced grilled chicken thighs served with roasted plantains and kidney bean rice—a sweet, smoky Caribbean-inspired dish.

Tender chicken thighs simmered in a mildly spiced, creamy curry with potatoes and carrots, over aromatic garlic-ginger rice.