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.

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

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

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!

Adobo-roasted pork tacos on corn tortillas, topped with pineapple and charred salsa verde.

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.

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

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.

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

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

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.

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

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

Beef bunny chow with pickled cucumbers and sweet potato tots.

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

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.

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.

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.

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.

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.

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.

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

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

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.

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.

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.

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.

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.

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

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

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

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.

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.

Traditional Mexican-style tacos featuring slow-roasted, adobo-rubbed pork shoulder. Served on soft corn tortillas and topped with sweet cubed pineapple and zesty charred salsa verde.

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.

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.

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

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

Pumpkin spice oatmeal with maple-roasted pepitas.

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

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.

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.

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.

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

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.

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

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

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.

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

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!

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.

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.