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.

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.

Grilled naan topped with marinara, mozzarella, Grana Padano, basil, and olive oil.

Chicken in a silky butter tomato sauce with cumin-pea rice.

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.

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.

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.

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

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

Beef ragù with pappardelle, herbed Parmesan, and basil.

Tender ribeye, chickpeas, and Brussels sprouts are tossed in a thick, mild curry, all served over a bed of rice.

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

Mission-style burrito with braised beef, beans, rice, three cheeses, salsa verde, and crema in a crispy flour tortilla.

Roasted salmon moilee with quinoa and tomato-pepper chutney.

Spiced chickpea curry with roasted cauliflower and cumin basmati rice.

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

Crispy spiced beef pastries with arugula salad, mango chutney, and masala yogurt.

Creamy spicy rigatoni topped with a crispy chicken cutlet, parmesan, and scallions.

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

Roasted hoisin salmon with Brussels sprouts and ginger-scallion jasmine rice.

Butter shrimp with pea-carrot basmati pilaf.

Grilled garlic-lemon chicken with sautéed peppers, yellow rice, and sofrito black beans.

Dijon-maple roasted salmon with apple cider glaze, sweet potatoes, green beans, and farro.

Brazilian-style creamy tomato chicken with mushrooms, served over white rice.

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

Tender chicken simmered in a creamy, spiced tomato curry with warm garam masala, served over fragrant basmati rice.

Tender chicken simmered in a thick, creamy peanut stew with sweet potatoes, served over rice.

Al dente cavatappi in a decadent four-cheese sauce with tender adobo-spiced chicken, finished with herbed cheesy breadcrumbs.

Panko-and-parmesan-crusted chicken tenders with a savory crust, served with honey mustard. (2-serving protein)

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

Double-dredged crispy fried chicken with BBQ spice over a buttermilk-cornmeal waffle, finished with masala butter and miso hot honey.

Mexican street corn salad with cotija, lime, and paprika mayo.

Rigatoni cacio e pepe with Parmesan and black pepper.

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.

Seasoned ground beef and vegetables topped with buttery whipped potatoes and melted cheddar.

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

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

Protein-packed snack platter featuring mini mozzarella, cheddar, salami, pepperoni, hard-boiled eggs, and Castelvetrano olives.

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

Citrus-marinated salmon with sofrito black beans, fried plantains, jalapeño-garlic sauce, and spicy onion-pepper relish.

Plant-based potato and mushroom enchiladas with vegan mozzarella, poblano sauce, quinoa, black beans, and pico de gallo.

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.

Creamy mozzarella, chicken, and pearl couscous punctuated by a peppery bed of arugula.

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.

Ground beef empanadas with a bright, spicy chimichurri, served with jalapeño-cheddar mashed potatoes.

Roman fried risotto croquette stuffed with stretchy mozzarella.

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

Paneer in creamy tomato-cashew sauce with butter, fenugreek, and Kashmiri chili, served with cumin rice.

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

FAMILY PLATTER. Cajun jambalaya with shrimp, andouille, zucchini, and mushroom gravy.

Harvest stew with cannellini beans, kale, and vegetables.

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.

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

Grilled marinated chicken over kale Caesar salad with croutons and creamy dressing—a simple, comforting favorite.

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

A hearty chickpea-and-lentil stew with squash, kale, and warming Moroccan spices — plant-based and protein-rich.

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.

Creamy custard-style flan with vanilla and caramel topping, baked until smooth and rich.

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

Signature tres leches features guava-soaked sponge cake layered with tangy cream cheese whip and topped with toasted coconut-lime chips.

White miso adds savory depth to chocolate chip cookies, balanced by dark chocolate and brown sugar. A cinnamon-sugar coating gives them a churro-inspired finish.

Peanut butter brownie bites topped with crunchy peanut butter crumbles.

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.

A hearty chorizo and egg burrito with beans, queso, and adobo potatoes, served with salsa verde and crema.

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.

Banana protein muffins with chocolate chips.

Ripe bananas, blueberries, Greek yogurt, and vanilla in a lightly sweet loaf.

Soft banana bread, naturally sweet with bananas, honey, and agave, finished with vanilla-honey Greek yogurt.

Pumpkin spice oatmeal with maple-roasted pepitas.

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!

This Mission-style burrito by Chef Jose Garces is loaded with Cuban-style picadillo ground beef, golden raisins, olives, capers, and bold spices—plus black beans, white rice, and a melty trio of cheeses. Wrapped in a soft flour tortilla, pressed to crispy perfection, and served with salsa verde and Mexican crema. Cravings: crushed. 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.

Grilled marinated chicken over kale Caesar salad with croutons and creamy dressing—a simple, comforting favorite.

FAMILY PLATTER. Cajun jambalaya with shrimp, andouille, zucchini, and mushroom gravy.

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.

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

Dijon-maple roasted salmon with apple cider glaze, sweet potatoes, green beans, and farro.

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.

Creamy custard-style flan with vanilla and caramel topping, baked until smooth and rich.

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

Signature tres leches features guava-soaked sponge cake layered with tangy cream cheese whip and topped with toasted coconut-lime chips.

White miso adds savory depth to chocolate chip cookies, balanced by dark chocolate and brown sugar. A cinnamon-sugar coating gives them a churro-inspired finish.

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.

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.

Soft banana bread, naturally sweet with bananas, honey, and agave, finished with vanilla-honey Greek yogurt.

Plant-based potato and mushroom enchiladas with vegan mozzarella, poblano sauce, quinoa, black beans, and pico de gallo.

FAMILY PLATTER. Cajun jambalaya with shrimp, andouille, zucchini, and mushroom gravy.

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

Banana protein muffins with chocolate chips.

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.

Creamy custard-style flan with vanilla and caramel topping, baked until smooth and rich.

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

Signature tres leches features guava-soaked sponge cake layered with tangy cream cheese whip and topped with toasted coconut-lime chips.

White miso adds savory depth to chocolate chip cookies, balanced by dark chocolate and brown sugar. A cinnamon-sugar coating gives them a churro-inspired finish.

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.

Chicken in a silky butter tomato sauce with cumin-pea rice.

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.

Roasted salmon moilee with quinoa and tomato-pepper chutney.

Spiced chickpea curry with roasted cauliflower and cumin basmati rice.

Crispy spiced beef pastries with arugula salad, mango chutney, and masala yogurt.

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.

Creamy custard-style flan with vanilla and caramel topping, baked until smooth and rich.

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

Signature tres leches features guava-soaked sponge cake layered with tangy cream cheese whip and topped with toasted coconut-lime chips.

White miso adds savory depth to chocolate chip cookies, balanced by dark chocolate and brown sugar. A cinnamon-sugar coating gives them a churro-inspired finish.

Peanut butter brownie bites topped with crunchy peanut butter crumbles.

Good ‘ole citrus goodness with a hint of nostalgia.

A modern take on the classic root beer.

Tender chicken simmered in a creamy, spiced tomato curry with warm garam masala, served over fragrant basmati rice.

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.

Tender chicken simmered in a thick, creamy peanut stew with sweet potatoes, served over rice.

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.

Golden-seared chicken over penne in a creamy parmesan sauce with sun-dried tomatoes, spinach, and basil.

Panko-and-parmesan-crusted chicken tenders with a savory crust, served with honey mustard. (2-serving protein)

Double-dredged crispy fried chicken with BBQ spice over a buttermilk-cornmeal waffle, finished with masala butter and miso hot honey.

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.

Creamy spicy rigatoni topped with a crispy chicken cutlet, parmesan, and scallions.

Al dente cavatappi in a decadent four-cheese sauce with tender adobo-spiced chicken, finished with herbed cheesy breadcrumbs.

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.

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!

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.

A hearty chorizo and egg burrito with beans, queso, and adobo potatoes, served with salsa verde and crema.

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.

Banana protein muffins with chocolate chips.

Ripe bananas, blueberries, Greek yogurt, and vanilla in a lightly sweet loaf.

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.

Ground beef empanadas with a bright, spicy chimichurri, served with jalapeño-cheddar mashed potatoes.

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.

Tender sliced ribeye, chickpeas, and brussels sprouts in a thick, mild Japanese-style curry over rice.

Tender chicken simmered in a creamy, spiced tomato curry with warm garam masala, served over fragrant basmati rice.

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 braised beef, beans, rice, three cheeses, salsa verde, and crema in a crispy flour tortilla.

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.

Seasoned ground beef and vegetables topped with buttery whipped potatoes and melted cheddar.

A hearty chickpea-and-lentil stew with squash, kale, and warming Moroccan spices — plant-based and protein-rich.

Creamy spicy rigatoni topped with a crispy chicken cutlet, parmesan, and scallions.

Al dente cavatappi in a decadent four-cheese sauce with tender adobo-spiced chicken, finished with herbed cheesy breadcrumbs.

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.

Tender chicken simmered in a thick, creamy peanut stew with sweet potatoes, served over rice.

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.

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.

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

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

Grilled marinated chicken over kale Caesar salad with croutons and creamy dressing—a simple, comforting favorite.

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.