These boneless succulent all natural beef short ribs are braised with fresh rosemary, red wine and tomatoes. Garnished with roasted tomatoes. Why not order the twice baked potatoes potatoes to enjoy the dish with. Freezable.

We all agreed that the beef short ribs were the best anyone of us had ever had! - Howard

A favorite of many and now with more chicken! Boneless and skinless chicken breasts in a light veloute sauce of herbs, carrots, button mushrooms, artichoke hearts and watercress. Freezable.

Your Chicken Fricasee was a real hit! That sauce is just delicious. - J. Lepper in Palo Alto

This special Texan Style chili is made with lots of ground beef, fresh-cooked pinto beans, tomatoes, and masa corn flour. It does have a little kick to it. Not modifiable. Freezable.

Grilled portobello mushrooms, fresh herbs, carrots, artichoke hearts, and watercress, in a light veloute sauce with button mushrooms. Freezable.

The vegetarian Style chili made with a vegetable medley of butternut squash, swiss chard, onions, tomatoes, a flavorful spice mix, fresh-cooked pinto beans, and masa corn flour. It does have a little kick to it. Not modifiable. Freezable.

Imported thin lasagna noodles with fresh spinach, caramelized onions, garlic, ricotta, mozzarella cheese, and a home-made tomato sauce; finished with a low fat bechamel. NO modifications are possible. Freezable.

My Husband and I loved your Lasagna Florentine. It is one of the best things you make. Keep it on the menu!! - Betsy in San Francisco

This vegetarian version is just as flavorful. The salad is packed with shredded Napa and red cabbage, spring mix, marinated organic tofu, julienned carrots, edamame and scallions. Slivered almonds, wonton strips and a classic sesame dressing are all packed on the side.

Grilled salmon filets to have on hand? Enjoy having our ’solo’ salmon filets handy for a quick toss with salad greens, for those hungry kids, or simply for that extra protein boost. A little salt and pepper and a hot grill. Does not freeze.

You asked for it and we delivered! Marinated and baked jumbo chicken wings come with two dipping sauces on the side: buffalo sauce & teriyaki glaze. These are a go-to option for entertaining on game day, or indulging on a week night! Definitely jumbo sized and delicious. Freezes.

Think of a flavorful light fried rice with the aromatic flavors of golden browned garlic. The ultimate side dish. So good with our Pork Chile Verde this week, or even with our Spinach Crepes! Freezable.

Classic tortilla soup made with a wonderful base of poblano chiles with cilantro, garlic, carrot and shredded chicken thighs. Crunchy corn tortillas sticks as well as a cilantro sour cream crema come on the side. The soup is NOT modifiable. Freezes.

A classic dressing everyone should know about. Finely chopped shallots (but no garlic) is mixed with red wine vinegar, Dijon mustard, extra virgin olive oil. NO modifications possible. We give it a good whisk and voilà! NO modifications

These sweet demi-baguettes (7 to 8 inches long) are par-baked for you to crisp up in the oven in 5 minutes. Set your table and voilà! Dinner is served. Freezable.

Simply divine! Shortbread bars with raspberry preserves and a nut-free brown sugar streusel topping. Freezable.

We are so happy to be offering Shār all organic, gluten free and impossibly good trail mix! You will love us for this. Nine incredible ingredients (almonds, pecans, cashews, pistachios, wild blueberries, montmorency cherries, whole cranberries, dark chocolate and coconut flakes! Grab and go.

Who grows the tastiest hazelnuts? “Barb” from Freddy Guys, a family-run hazelnut orchard in Oregon’s mid-Willamette Valley was the resounding answer. So, every few weeks Sam calls Barb and ask for a batch of roasted hazelnuts. So fragrant. So flavorful. The dark chocolate used is made by Republica Del Cacao, a small co-op in Ecuador started by two brothers. There’s also Mexican vanilla from Nielsen-Massey, and a pinch of Maldon salt. 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.