Roasted North Atlantic salmon prepared with a traditional button mushroom Piccata sauce with capers and lemon. Would be delicious with a cup of our Italian Wedding Soup as a first course this week. Best not frozen.

We just drooled; the sauce is divine, the salmon perfectly cooked ~ We could have it once a week forever. - Carol in Kensington

There’s a reason why Korean style barbecue has become so popular in the US and around the world. Marinated with soy sauce, sesame oil, brown sugar, scallions, and garlic, these grilled Korean beef short ribs are cut thinly across the bone and have a hint of smoke and deep umami flavors. We serve them over a classic Japchae, a savory sweet potato glass noodles and vegetable dish that is popular in Korean cuisine. Not modifiable. Freezable.

You've got to love the flanken cut Korean Ribs - they are just perfect with the Japchae. More please... - Cynthia in San Anselmo

Made with layers of baked eggplant, ground leg of lamb, gruyere cheese, and a tomato sauce spiced with a touch of cinnamon, and finished with a low-fat béchamel. Available without gruyere upon request. Serve it with our Greens From The Field and dinner is served. Freezable.

The moussaka was over-the-top fantastic! Can't wait for it to come around again; I'll order two next time and keep one in the freezer! - Nancy in Petaluma

Local and handmade square ravioli filled with nut-free fresh basil pesto and mozzarella cheese. Served with a wonderful fresh marinara sauce, and topped with Parmesan cheese. Freezable.

Ratatouille with a Provence vibe - vegetarian and vegan to boot. Includes eggplant, zucchini, bell pepper, roasted cherry tomatoes, whole roasted garlic, grilled corn, all tossed with fresh basil and Herbes de Provence. Delicious with our Steak Diane, our Hanger Steak, our Baked Salmon Filets and our Grilled Chicken Breasts this week. Not modifiable. Freezable.

Had this for dinner. We loved it! Thanks for all your great dishes. - Betsy in San Francisco

Made with layers of baked eggplant, gruyere cheese, and tomato sauce spiced with a touch of cinnamon, and finished with a low-fat béchamel. Available without gruyere upon request. Freezable.

Our whole family was so happy to see your delicious moussaka back on the menu! It’s a favorite! - - Sue in Orinda

Tempted by extra salmon filets? These are beautifully baked and come un-garnished, with just a little salt and pepper. Serve them with our side dishes or our salad greens - or enjoy them solo for an extra protein boost. Best not frozen.

...salmon was great - cooked perfectly and just great. - Susan R.

A delicious and nutritious combination of mashed yukon gold potatoes and butternut squash - with a splash of cream and a little garlic! Not modifiable. Best not frozen.

The yukon/squash combination, a total hit... and so good with that divine Steak Diane sauce. - Brenda in Los Altos

The vegetarian version of this side dish is indeed a delicious succotash combo. It has a mix of braised kale, fresh corn, white beans, caramelized red onions, veggie stock, white wine and a splash of sherry vinegar. Not modifiable. Freezable.

Enjoy lightly marinated broccolini grilled on open flame! Eat your greens we say. Best not frozen. We tuck in the corner of your container a little balsamic & olive oil & fresh thyme ’sauce’ to drizzle after reheating. Best not frozen.

Enjoyed your Tuscan broccolini with your cassoulet. Both were delicious! - Barbara in San Francisco

Chef’s selection of fresh seasonal vegetables roasted to perfection. Best not frozen.

Wow!  The roasted vegetables are so delicious! - Marialice in Los Altos

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

Just delicious! Individual lemon bundt cakes with a lemon butter cream frosting. Freezes.

These are absolutely fabulous - so nice and refreshing. - P. Pennington in Novato

Mixed berry Galettes! Savory crust filled with juicy blueberries and strawberries. Nut free. Delicious warmed up just a little! Freezes.

Picking out my favorite galette is not easy. One is tastier than the next. - Adeline in Marina Bay

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.

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.

The Pineapple Mint Tonic from Juice Shop is made with pure mountain spring water, cold pressed pineapple & pear juices, and adaptogens, to sustain energy and stamina while maintaining digestive flow. Organic • Non-GMO • Gluten Free • Vegan • Caffeine Free

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.