When looking for a light, healthy meal packed with flavor, fish tacos will never let you down. Dedicated to always bringing you the freshest bite, our fish tacos are made with either grilled flounder or tilapia, depending on the season and the catch of the day. Each corn tortilla is topped with coleslaw, a creamed mayo based sauce, a dab of sour cream, chopped green onion and finished with a few splashes of lime juice.

• Corn tortilla

• Flounder or tilapia fish

• Cole slaw

• Green onion

• Cilantro

• Sauce – Mayonnaise

• Lime juice

• Lime zest

• Sour cream

• Salt

Not your everyday tacos, these sriracha shredded chicken tacos will put a pep in your step without leaving you hungry for a nap – or anything else for that matter. Coated in Sriracha and slow cooked, every bite has a hint of spice. We top each taco with slices of red cabbage and diced red bell peppers, finishing it off with a sprinkle of crumbled feta cheese and a splash of lime juice.

• chicken breasts

• Sriracha

• tortillas

• red cabbage

• peppers

• feta cheese

• lime

This meal is a picture of summer. It’s fresh, it’s colorful and it’s full of fresh garden veggies. Cooked in a garlic, tomato and champagne base, we add shaved zucchini, yellow squash, red onion, radishes and a touch of sugar to whole-grain linguine pasta. Full of nutrients and flavor, we top this delicious seasonal dish off with Parmigiano-Reggiano cheese and optional toasted Japanese breadcrumbs.

• whole-grain linguine

• zucchini

• yellow squash

• tomatoes

• red onion

• extra-virgin olive oil

• champagne or white wine vinegar

• sugar

• kosher salt

• ground black pepper

• garlic cloves

• panko (Japanese breadcrumbs), toasted

• basil leaves

• radishes

• Parmigiano-Reggiano cheese or parmesan

Our chopped antipasto salad is a fresh and easy meal for either lunch or dinner. Made with organic romaine lettuce, we add red bell peppers, sliced artichoke hearts, fresh cherry tomatoes, black olives, red onions and slices of pepperoncini peppers. No antipasto is complete without cured salami, pepperoni, and prosciutto. It’s all topped with fresh, creamy mozzarella, and tossed in a homemade dressing made from olive oil, balsamic vinegar, apple cider vinegar, dried oregano and a hint of Dijon mustard and garlic.

Dressing:

• olive oil

• apple cider vinegar

• balsamic vinegar

• Dijon mustard

• cloves garlic

• dried oregano

• salt

• pepper

Salad:

• romaine lettuce

• salami

• pepperoni

• prosciutto

• mozzarella

• red peppers

• artichoke hearts

• cherry tomatoes

• red onion

• black olives

• pepperoncini slices

Take a bite out of the American southwest with this simple yet tasty turkey salad. On a bed of chopped romaine lettuce, we throw in crispy red bell peppers, organic grape tomatoes, slices of fresh avocado and a handful of chopped bacon and turkey. Last but not least, we toss it all with homemade ranch dressing.

• romaine lettuce

• red bell pepper

• grape tomatoes

• avocado

• Bacon

• turkey

• shredded cheese

• Ranch dressing

In the mood for some creamy deliciousness without the carbs? Try our Chicken Zucchini Alfredo, made with thin slices of organic zucchinis that act as a substitute for traditional high calorie noodles. We make the sauce from half and half, cream cheese and a touch of parmesan. The pasta is seasoned with olive oil, salt and pepper, Italian seasoning, fresh cloves of garlic and chopped parsley. The finale, we toss the twisted zucchini and cream sauce together topping it off with juicy grilled chicken breast.

• zucchinis

• extra-virgin olive oil

• chicken breast

• kosher salt

• black pepper

• Italian seasoning

• cloves garlic

• half and half (or whole milk)

• cream cheese

• Parmesan (plus more for serving)

• chopped parsley

Our Salsa Verde Shrimp and Cilantro Rice is a taste of Baja and perfect for those sweltering afternoons. This dish is made with succulent shrimp sautéed with shallots and garlic, then smothered in bright green tomatillo salsa topped with fresh cilantro. Full of flavor in every bite, the shrimp and salsa mix is served on a bed of rice with lime wedges on the side.

• white rice

• extra-virgin olive oil

• shallot

• cloves garlic

• shrimp

• kosher salt

• black pepper

• salsa verde

• cilantro

• Lime wedges

Not sure if you can capture summer better than with warm and juicy flank steak contrasted with the fresh and cooling taste of watermelon. We grill the flank steak on a smoking skillet with a mixture of brown sugar, garlic and chili powder. The spice of arugula greens tossed in balsamic vinegar and olive oil adds to the flavors of chopped red onion, crunchy croutons and fresh watermelon. Sprinkled with feta cheese crumbles, this salad is as colorful and refreshing as it is delicious.

• brown sugar

• garlic powder

• chili powder

• flank steak

• balsamic vinegar

• extra-virgin olive oil

• kosher salt

• black pepper

• arugula greens

• red onion

• croutons

• watermelon

• feta

• Sea salt or kosher salt

Yes, it is as delicious as it sounds! Broccoli and sesame rice is tossed with juicy salmon fillet. Broiled brown sugar tenderizes the salmon fillet to create a healthy and delicious meal. Each dish is served with steamed broccoli florets and sesame rice made from white rice and fresh sesame seeds.

• white rice

• broccoli florets

• canola oil

• kosher salt

• salmon fillets

• Brown sugar

• sesame seeds

• rice vinegar

This twist on traditional lasagna is a healthy and tasty alternative that won’t leave you feeling heavy. Made from two halves of large organic zucchini, we layer each boat with ricotta cheese and a sauce made from either ground beef or turkey (to your choosing), jarred marinara, garlic, onion and crushed red pepper flakes. Each Lasagna Stuffed Zucchini is then topped with a layer of mozzarella cheese.

• zucchini, halved lengthwise

• onion

• garlic

• ground beef or turkey

• jarred marinara

• crushed red pepper flakes

• ricotta

• kosher salt

• black pepper

• mozzarella

• parsley

Including all the flavors of traditional Italian cuisine, our Ground Turkey Bolognese won’t let you down. The Bolognese is a maranara made from onion, organic carrots, fresh garlic, crushed tomatoes, ground turkey, oregano and dry white wine. Poured into a bowl of angel hair pasta, this is a dish you’ll love to twist your fork into.

• angel hair pasta

• extra-virgin olive oil

• onion

• carrot

• celery stalk

• cloves garlic

• ground turkey

• kosher salt

• black pepper

• crushed tomatoes

• dry white or red wine

• parsley, plus more for garnish

• oregano

• Parmesan

We use red kale in our Kale Salad, adding a sweeter twist with the same nutritional value. We add pecans, crispy red apples, shredded cheddar cheese, and a splash of lemon. Tossing it in extra virgin olive oil and with a few extra spices added on top, this salad has minimal calories with loads of taste.

• Red kale

• Pecan

• Apples

• Cheddar cheese

• Extra virgin olive oil

• Lemon

• Spices

Try our tasty Buffalo Chicken Stuffed peppers made with organic red and green bell peppers stuffed with juicy rotisserie chicken with a dash of hot sauce. We add a little onion, garlic and black pepper for a bit of flavoring and top it off with a layer of melted gouda cheese and a swirl of ranch dressing.

• bell peppers

• ex-virgin olive oil

• kosher salt

• black pepper

• butter

• onion

• cloves garlic

• rotisserie chicken

• hot sauce

• gouda

• Ranch dressing

​We marinate these shrimp in a balsamic-citrus glaze made from balsamic vinegar, lemon juice, fresh oranges, extra-virgin olive oil, garlic, dry white wine and a sprinkle of sugar and salt. Served over herbed quinoa and garnished with parsley, this wholesome dish is bold with flavor.

• quinoa

• parsley, plus more for garnish

• shrimp, peeled and deveined

• extra-virgin olive oil, plus more for drizzling

• kosher salt

• black pepper

• cloves garlic

• oranges

• lemon

• balsamic vinegar

• dry white wine

• sugar

We start this dish by crushing pecans with a mortar and pestle then blending them finely with cloves of garlic and panko bread crumbs. Each filet of fresh Tilapia is coated with egg, flour and the nut mixture, then grilled over a hot skillet until golden brown. The zucchini is shaved into long, thin noodles, cooked until tender and tossed with salt and pepper.

• Hazelnuts

• panko bread crumbs

• clove garlic

• egg

• all-purpose flour

• tilapia fillets

• kosher salt

• black pepper

• zucchini

• extra-virgin olive oil

• butter

• parsley

• sea salt

Looking for that perfect Vegan dish? Although cozy, warm and hearty, this soup can be devoured any time of the year and is safe for even the most discerning vegan. The creamy texture is made from the white beans rather than heavy cream. This makes for a light and healthy meal with an enriching taste. Loaded with baby spinach, organic zucchini, carrots and peas, and sprinkled with parmesan cheese, this vegetarian soup ticks all the right boxes.

• extra-virgin olive oil

• garlic

• onion

• carrot

• kosher salt

• black pepper

• dry white wine

• low-sodium vegetable stock

• cannellini beans

• zucchini

• peas

• baby spinach

• Parmesan

Marinated in red wine, soy sauce and Worcestershire sauce and then charred with a brown sugar glaze, every bite of this flank steak is full of flavor. We then lay it on a bed of quinoa cooked with chopped organic asparagus. For the finale, it is topped with fresh chives.

• red wine

• soy sauce

• Worcestershire sauce

• flank steak

• kosher salt

• black pepper

• quinoa

• asparagus

• brown sugar

• fresh chives

Stay healthy with oven roasted salmon! Enjoy salmon baked in a lemon butter and creole flavor sauce. It’s sure to bring you home.

• Salmon

• Garlic powder

• Onion powder

• Old Bay

• Salt and pepper

• Butter

• Lemon