“Main course dip” made from the silky interiors of fresh eggplants charred over a gas flame and “smoked” in their jackets, tossed with garlic-infused olive oil, fresh lemon, and arugula. Topped with shredded roast garlic-brined bone-in chicken breast, served with parmesan flatbread and grilled lemons.

Shredded Roast Chicken over Roasted Beets and Brussels Sprouts*

Shredded roast chicken over Brussels sprouts and fresh beet quarters roasted in the chicken juices, balsamic reduction, fig jam, walnuts, sliced grapes, yogurt sauce (gf)

Beef and Steak Dishes

Boeuf Bourguignon

Beef Stew

Red wine beef stew braised on the stove for four hours, with carrots, potatoes, onions, and mushrooms. (More of a soup consistency than the Boeuf Bourguignon)

Osso Buco

Beef shanks braised in red wine on the stove for four hours until they are fall-off-the-bone tender, with carrots, onion, celery, and a parsley-lemon gremolata

Ribeye Steak Over Roasted Carrots

Ribeye steak cubes over a salad of sweet roasted carrots (unreasonable volume of carrots), candied pecans, and goat cheese.

High-Protein Steak Bowls

Flank steak, garlic-sautéed kale, pomegranate seeds, bleu cheese, and butternut squash cooked in sage butter, over quinoa (gf)

Steak Dinner

The works: garlic mashed potatoes, sautéed green beans, and salt and pepper-crusted steak

Dressed-Up Steak Dinner

Salt and pepper-crusted steak, side of sautéed asparagus with caramelized pears

Pesto Flank Steak Bowls

Flank steak, roasted corn, roasted broccoli, and chopped burrata cheese drizzled with fresh pesto (gf)

Pasta and Risotto

Ricotta Gnocchi in Pomodoro Sauce

Ricotta gnocchi (high-protein alternative to traditional potato gnocchi) tossed in pomodoro (tomato) sauce with wilted spinach and goat cheese.

Ricotta Gnocchi in Gorgonzola Sauce

Ricotta gnocchi (high-protein alternative to traditional potato gnocchi) tossed in a creamy gorgonzola sauce, with chopped pistachios, dried dates, and wilted arugula

Italian Sausage and Zucchini Orzo

Italian sausage (choose from beef or chicken sausage) and orzo cooked in tomato sauce, with onion, zucchini, wilted spinach, fresh basil, red pepper flakes, and a splash of cream. Can be prepared in two separate batches with three servings that are spicy and three servings that are not-spicy.

Gouda Macaroni and Cheese

Roux-based macaroni and cheese made with aged cheddar, Gruyère, and gouda. Complimentary double-batch; option to flavor second batch with bacon (heartily recommended), homemade buffalo sauce, ranch, or broccoli-cheddar.

Goat Cheese Macaroni and Cheese

Mac and cheese that went to academic summer camp as a kid: four-cheese macaroni and cheese with goat cheese, cheddar cheese, parmesan, and romano.

Grilled Shrimp over Angel Hair with Pesto and Caramelized Red Peppers

Bruschetta Pasta with Balsamic Reduction

Pasta tossed with garlic-infused extra virgin olive oil, generously sauced with a garlicky fresh tomato bruschetta topping and drizzled with balsamic reduction. Option to add grilled steak, grilled shrimp, or shredded chicken

Cacio e Pepe with Wilted Spinach and Arugula

Option to add grilled steak, grilled shrimp, or shredded chicken

Double-Batch Meat Bolognese Sauce over Pasta

Beef, pork, and pancetta Bolognese sauce made with cream and red wine, reduced and lovingly stirred on the stove for two hours; gf pasta available, lactose-free coconut milk substitution available. Double-batch; option to freeze second batch. Option to omit pork and pancetta for all-beef Bolognese

Colorful Vegetable Pasta

Spinach, red bell peppers, fresh sliced tomatoes, zucchini, with pesto-ricotta sauce; option to add sliced steak, grilled shrimp, or chicken (v, gf pasta option)

“Hidden Veggie” Red Sauce with Turkey Meatballs**

Traditional red wine sauce cooked with a paste made from two peeled zucchini, a pint of cherry tomatoes, and onion, served with turkey meatballs over pappardelle

Meatballs and Red Sauce

All-beef meatballs made with fresh parsley and onion, cooked for an hour on the stovetop in a homemade red wine-fresh basil red sauce. Double-batch; option to freeze second batch.

Wilted Spinach and Caramelized Red Peppers over Pasta with a Goat Cheese-Parmesan sauce (v; gf pasta available; option to add grilled shrimp, chicken, or sliced steak)

Brown Butter-Sage Butternut Squash Risotto (gf, v)

Brown Butter-Sage Butternut Squash Risotto with Bacon (gf)

Mushroom Risotto (gf, v)

Sliced Steak over Steak Juice-infused Risotto, side of sautéed asparagus or green beans (gf)

Liver Dishes

*You probably haven’t had liver like this before: brined overnight in a sugar-saltwater-fresh garlic solution, the livers develop a velvety, soft consistency that is like foie gras (without the guilt).

Salt and Sugar-Brined Chicken Livers with Sautéed Organic Strawberries and Spinach (gf)

Chicken Liver Bowl

Salt and sugar-brined seared chicken livers, edamame, halved grapes, walnuts, and quinoa cooked into the liver juices

Salt and Sugar Brined Chicken Livers with Sautéed Spinach (gf)

Salt and Sugar Brined Chicken Livers with Sautéed Asparagus and Caramelized Fresh Peach Slices (gf)

Roast Chickens

Classic Roast Chicken with Pan-Roasted Vegetables (gf)

Perfect on its own, and the leftovers are ideal for re-use in salads, sandwiches, pasta, and tacos throughout the week

Brown Sugar-Sage Roast Chicken with Pan-Roasted Vegetables (gf)

Citrus Roast Chicken with Pan-Roasted Vegetables (gf)

Rosemary Roast Chicken with Pan-Roasted Vegetables (gf)

Rosemary Roast Chicken Thighs and Drumsticks with Pan-Roasted Vegetables (gf)

Salads and Veggie-Packed Main Courses:

Spicy Black Bean Soup

Black beans, onion, red bell pepper, carrot, celery, and fire-roasted tomatoes with cayenne and chili power, reduced on the stove for an hour. Topped with cotija cheese. Medium-spicy; can be customized to your heat preference, from mild to hot.

Vegetarian Harvest Bowls

Fried spiced chickpeas, quinoa, pumpkin seeds, roasted brussels sprouts, roasted sweet potatoes, roasted butternut squash, and roasted broccoli, topped with pumpkin seeds and dotted with homemade maple pumpkin seed butter.

Mint-Brined Lamb Chops over Blueberry, Avocado, and Arugula Mint Salad

Mint-brined lamb chops over a salad of fresh blackberries, fresh blueberries, fresh cucumber, avocado, feta cheese, hazelnuts, and fresh mint over arugula with a mint vinaigrette. (gf)

Harvest Chicken Salad

Seared chicken breasts, raspberries, cubed sweet potatoes, sliced avocado, walnuts. and pumpkin seeds over arugula with a maple-balsamic dressing.

Steak Salad

Beets, sliced steak, bleu cheese crumbles, sliced dried figs, quinoa, walnuts, spring mix (gf)

Grilled Shrimp Salad

Grilled shrimp, fresh mango slices, goat cheese, walnuts, spring mix (gf)

Roast Chicken Salad

Roast chicken, mandarin sections, bleu cheese crumbles, halved grapes, walnuts, spring mix (gf)

Burrata Salad

Whole burrata, sliced dried figs, sliced peaches, arugula, balsamic glaze (gf, v)

Grilled Hearts of Romaine with Shredded Chicken (gf)

Caesar dressing. Best for same-day consumption

Warm Ginger Chicken Meatball Salad

Baked chicken meatballs with fresh ginger served over a salad of edamame, cucumber, carrot, red onion, peanuts, avocado, and red cabbage with a soy-lime dressing.

Garlic Shrimp over Cucumber Melon Salad

Garlicky seared shrimp over a salad of cucumber and cantaloupe strips tossed with parsley, cotija cheese, and a lime-Tajín dressing.

Buffalo Chicken Dense Bean Salad

A zesty and protein-packed “dense bean salad” of buffalo sauce-marinated baked chicken thighs, fresh corn, radish, red peppers, chickpeas, white beans, pepper jack cheese, and cilantro tossed with a creamy buffalo dressing.

Sesame Crusted Ahi Tuna Over Grapefruit Salad

Sesame-crusted seared ahi tuna steaks, over a salad of grapefruit interiors, edamame, goat cheese, and fresh roasted beets. (gf)

Strawberry Summer Salad

Sliced strawberries, sliced avocado, caramelized onion, chicken juice-infused quinoa, slivered almonds, and shredded roasted garlic-brined bone-in chicken breast. Chicken juices are reserved to flavor the quinoa. (gf)

Macrobiotic Bowl

Sweet potatoes; red mung beans stewed with rosemary, thyme, soy sauce, and maple syrup; caramelized onions; quinoa; seaweed; sesame seeds; whole almonds; kale cooked in garlic-olive oil and white wine; and kimchi, with homemade spinach-garlic-tahini dressing. (vg)

Summer Dishes (available year-round*)

Crustless Zucchini Quiche

A light quiche made of a dozen eggs, four grated zucchini, fresh dill, gouda cheese, and feta cheese. Nearly zero carbs.

Avocado Toast Panzanella

Cubed ribeye steak over a salad of cubed avocados, cherry tomatoes, red onion, cucumbers, feta cheese, and toasted French bread, tossed with everything bagel seasoning and lemon vinaigrette. Like a Park Slope panzanella.

Tomato, Peach, and Burrata Panzanella

Fresh tomatoes, fresh peaches, fresh basil, red onion, and torn-up pieces of garlic-rubbed toasted crusty bread, tossed with a white wine vinaigrette, topped with orbs of fresh burrata (gf, v).

Steak, Peach, and Bean Salad

Grilled steak, grilled corn, fresh peaches, fresh chives, cilantro, cherry tomatoes, red onion, chopped burrata cheese, chickpeas, and white beans, tossed with an herb vinaigrette, served over a bed of arugula. (gf)

Watermelon-Feta Salad

A summery salad of fresh watermelon, fresh cucumber, fresh basil, fresh mint, and feta cheese. Option to add protein of your choosing. Best for same-day consumption or small-batch meal prepping, as the salad is best enjoyed within 1-2 days.

*Some summery ingredients may require substitutions based on market availability

Breakfast, Lunches, Snacks, and Dessert

Fresh Berry Muffins (v)

Choose from blackberry, blueberry, raspberry

Brazilian Cheese Bread

Chewy, parmesan-cheddar rolls made with gluten-free tapioca flour.

Personal Pizza (v)

Truffle oil dough, garlic infused EVOO, tomato sauce, mozzarella, parmesan, and fresh basil

Prosciutto-Wrapped Melon Chunks (gf)

Party Dates (gf)

Dates stuffed with an almond and goat cheese, wrapped in maple bacon

Flatbread (v)

Fresh basil, caramelized onions, balsamic reduction, shaved parmesan, atop garlic-infused EVOO dough

Gorgonzola and Pear Flatbread

Caramelized pear slices, gorgonzola cheese crumbles, arugula, and maple syrup-infused balsamic glaze

Whipped Roasted Bone Marrow over Crusty Bread

Oven-roasted bone marrow, whipped into a creamy spread with sea salt, lemon and parsley, served over toasted crusty bread. Side of caramelized peaches and asparagus.

Black Bean Burgers

Black bean burgers with a yogurt-dill sauce; side salad with arugula, caramelized onions, and fresh sliced stone fruit (peaches or nectarines, depending on availability) (v; vg customization available with a coconut yogurt sauce)

Quinoa Salad (gf, v)

Quinoa, sliced grapes, Fiji apple chunks, bleu cheese crumbles, walnuts, wilted spinach

Vegan Nacho Dips (gf, v, vg)

Homemade cashew “nacho cheese,” homemade gucamole, homemade pico de gallo, homemade tomatillo salsa (medium spicy), corn tortilla chips

Fudge Brownies with Homemade Sea Salted Caramel and Fresh Raspberries

Gluten-free brownies also available.

Blackberry-Raspberry Olive Oil Zucchini Muffins