Taste summer in our flavorful risotto with crunchy corn & snap peas, cherry tomatoes, fresh basil, arugula, and parmesan. The risotto is then topped with pimenton marinated roasted prawns. Not modifiable. Best not frozen.

Delicious! I hope you'll offer this again. - Anne in San Francisco

Marinated Vietnamese style boneless pork chops, grilled to perfection. This dish has just the right amount of sweet and sour from its star ingredient - Lemongrass! Not modifiable. We serve it over fragrant jasmine rice. Freezable.

My husband loves the “Small Lemongrass Grilled Pork Chops over Jasmine Rice”. I wonder if you’ll be offering that dish again? - Sandra in Albany

Just in time for Passover, our Traditional beef brisket is perfectly seasoned and slow cooked with onions, celery, roasted carrots and potatoes, in a rich home-made beef broth. The Smashed Meyer Lemon Potatoes would make a lovely accompanying side dish. Not modifiable. Freezable.

... your delicious brisket was prepared the way my mother used to make it. It brought back so many warm memories. - Dena in San Francisco

Tamales are BACK! Handmade tamales made with organic corn flour masa and filled to the brim with black beans, a little salsa and jack cheese ~ served with a Mexican ratatouille of eggplant, butternut squash, zucchini, yellow squash, fresh tomatoes, fresh oregano, mild chilies, onions and fresh cilantro. The tamales are topped with a final garnish of extra jack cheese and parsley. Not modifiable. Freezable. Make it a complete vegetarian meal by ordering the Roasted Cauliflower with Poblano Romesco as well.

The tamales were superb! The veggie mix under them really made it. Will order again. So pleased with all of the vegetarian offerings lately. - Wendy in San Rafael

Grilled portobello mushrooms, fresh herbs, carrots, artichoke hearts, and watercress, in a light veloute sauce with button mushrooms. Our Smashed Meyer Lemon Potatoes would be a perfect side dish. Freezable.

A classic French salad from the Nice area of Southern France. We serve ours with grilled and RARE ahi tuna filet which is the ultimate way to enjoy the salad. It has new potatoes, green beans, cured black olives, cherry tomatoes, hard-boiled eggs, a romaine and arugula mix. We garnish it with French cornichons. Our classic Dijon mustard vinaigrette comes on the side.

Don't change a thing - it was fabulous! - Carol in Kensington

A taste of Provence as we grill our Ahi tuna filets. Please note these are kept on the rare side intentionally. We serve them sliced with a fresh herb and garlic yogurt aioli packed on the side. The dish is intended to be enjoyed at room temperature. Not modifiable. Does not freeze.

Roasted Cauliflower cooked to a golden brown and then tossed with our Poblano Romesco, a zesty take on a classic sauce. Best not frozen.

We’ve tossed sauteed button mushrooms and fettuccine with roasted garlic, a little Tartufata (black truffle sauce) along with a final drizzle of truffle oil! Freezable.

Need more of that divine Korean sauce? here is is solo. Full of tasty flavors (sake, garlic, ginger, Korean chili paste, honey to name a few). Perfect for a quick weekend of grilling. NO modifications are possible. Freezable.

You love it with our salmon and tuna selections. Get more to to enjoy with grilled asparagus and artichokes, or as a sandwich spread. It is a twist on a classic aioli - ours has fresh herbs (basil, chives, tarragon, parsley) mixed with garlic, yogurt and mayonnaise. Not modifiable. Do not freeze.

Greens From The Field! With so many beautiful greens available to us locally, we are changing up our ’Greens and Goodies. Each week we will surprise you with the most beautiful greens; these might include Little gems (aka baby romaine), baby spinach, baby kale, Florentino mix, bibb lettuce, escarole, Mizuna, baby arugula, frisée, endives, spring mix, mesclun, radicchio etc. The goodies (raw veggies and dressing) will still be there for you to enjoy the perfect side salad to your main entrées.

Especially want to call out the Green from the Field salad - beautiful assortment of lettuces but with treasures of additions - radish and sugar snap peas. So good! - Laurie in San Francisco

This week’s dressing from our Greens from The Fields is always available à la carte. It’s a great mix of kalamata olives, white balsamic vinegar, fresh oregano, lemon zest and a little roasted garlic - all perfectly blended.

Oh how you do love these! Buttery shortbread tartelettes filled with Apricot and Raspberry preserves. Best not frozen.

A delicious new Trail Mix! From The Fields’ Organic Field Mix, is a rich, nutty energy boosting snack made from a combination of nuts seeds, and fruits with a hint of dark chocolate, all raw, delicious and organic! This trail mix is perfect for on the run when you’re busy or while hiking the toughest terrain to give you energy. We offer it in an 8 oz pouch.

Now offering fresh and nutritious cold-pressed juices from Pressed Juicery! Simple, clean, and full of clean goodness. A quartet of fresh ingredients: Beet juice, Apple juice, Lemon juice and pressed Ginger juice.

Pure goodness from Pressed Juicery! No time to blend? Grab and go with an Avocado Greens Smoothie! This clean and simple recipe is packed with power greens like Spinach, Kale, and Spirulina, mixed with Banana, Avocado, and Matcha for a creamy, smooth taste.

Crafted by hand in small batches in San Francisco. Sam’s Adventures Snacks’ Organic Peanut Butter tastes fresh and delicious, with organic, dry-roasted, grown-in-the-USA (Georgia) peanuts and a sprinkle of flaky sea salt being the only ingredients. Super creamy, simply perfect peanut butter. Try it on some crusty country bread or have it on hand for that classic PBJ sandwich! Good for 9 months on the countertop.

Another winner. A 12oz. can from our favorite San Rafael based Addictive Coffee. This time it’s a Nitro Fueled Cold Brew. It starts with a base of specialty Columbia & Guatemala coffees roasted perfectly to get the full flavor of the coffee and its origin (never over-roasted ). The proprietary brewing method includes heating up the grounds during pre-infusion to get more flavor from the coffee, then using a Kyoto slow drip method to capture the high notes/maximum flavor from the coffee, then flash chill and charge the coffee with nitrogen.