Meal Prep
Every week, we bring you a curated selection of meals that combine the best of the season's produce with our passion for flavor.
From hearty breakfasts to satisfying dinners, our meals are designed to fit seamlessly into your life.
Customize your plan to suit your dietary needs, and let us take care of the rest.
This Week’s Highlights: Menu for Week of March 30, 2026.
Wild Caught Cod Tacos: Wild-caught cod seasoned with house taco seasoning. Served with Mexican refried black beans and Mexican green rice. Side of fresh tomatoes, and shredded lettuce, (optional tortillas). ($17)
Miso Garlic Chicken: Chicken thighs are marinated in chickpea miso, coconut aminos, ginger, and garlic. The dish is accompanied by a quinoa salad prepared with organic quinoa, fresh herbs, asparagus, lemon, and kale.($17)
Grilled Chimichurri Steak: Tri-tip steak is marinated, grilled, and sliced before serving. Accompanied by roasted asparagus and Yukon gold baked potato. ($17)
Coconut Cupcakes: Coconut cupcakes feature a delicately flavored batter infused with almond and coconut, finished with a cream cheese frosting and a garnish of shredded coconut. 2 for $10.00.
Chicken Pozole (soup) with Farm Fresh Salad: A hearty soup crafted from chicken stock, tender chicken, onions, garlic, oregano, assorted spices, green chilis, tomatoes, and split emmer farro sourced from Blue Bird Farms. Served alongside a fresh, seasonal farm salad. ($15)
Italian Chicken Sausage Breakfast Burrito: Breakfast Burrito: Local Italian chicken sausage, green onions, fresh herbs, and mozzarella cheese, wrapped in an organic flour tortilla. Served with salsa and a side of fresh fruit. ($10)