A colorful salad of fire grilled salmon filets with grilledasparagus & hearts of romaine leaves. Served with a fresh mango, papaya salsa. Not modifiable. Do not freeze.

That Shawarma taste we love. We combine ground beef and ground lamb, along with Shawarma seasoning, onion & garlic as the base ingredients. These are often called Kofta. We serve them over a bed of saffron rice garnished with caramelized onions, and a delicious Greek yogurt cucumber raita comes packed on the side. Not modifiable. Freezes except for the Tzaziki.

Just thought I would let you know that I loved the lamb and beef kofte kebab dish on your menu. Absolutely delicious – as was the saffron rice and tzatziki! It was so flavorful- I could eat it every week!!! - Susan in San Francisco

Tradition at its best! This is slow cooked, melt in your mouth lightly marbled beef with carrots, celery and onions, fresh herbs and red wine. The Mashed Butternut Squash and Yukon Gold Potatoes anf the Broccolini would pair perfectly go perfectly with the pot roast - make sure to grab them. Freezable.

The pot roast was absolutely perfect. I could not have done it better myself! - Joyce in Kentfield

Vegetarian style with marinated tofu and vegetables which include red and yellow bells, asparagus and zucchini, with a fragrant mix of lemongrass, lime, ginger, Thai basil, sambal and coconut cream- all served on a bed of cabbage chiffonade. A Thai dish with a little kick! Freezable.

Lemongrass & coconut milk - my two favorite Thai ingredients! - Anonymous ~

On the heels of our super popular Chicken Tuscany, we now offer a vegan version! White Corona butter beans and portobello mushrooms are served with a divine sauce of swiss chard, golden raisins, capers and cured Kalamata olives. Would be delicious over our Rice Medley or our Mashed Butternut Squash and Yukon Gold Potatoes. 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 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.

Our side dish this week is a Greek Spanakorizo, or Spinach Rice. Long grain white rice mixed with scallions, garlic, dill, oregano, mint and tons of spinach. Not modifiable. Freezable.

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.

So many of you have asked about the killer sauce that comes with our spaghetti pie. Now available just by itself! Same delicious sauce with its ground turkey, fennel seeds and lots of fresh herbs in that wonderful tomato base. Stock up for last minute guests and hungry kids! Not modifiable. Freezable.

Some part of the world call it Tzaziki, others call it a raita. Ours is made with Greek yogurt, cucumber, fresh mint, and garlic. No modifications are possible. Think dipping sauce for crudités, pita bread, our salmon filets. Best not frozen.

Chef’s selection of fresh and seasonal vegetables. Best not frozen.

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

Treat yourself to a fresh baked early summer apricot pie for dessert. Old fashioned and delicious. Freezable.

Campfire goodness in a tart! Easy to share, our 6 inch tart has a graham cracker base topped with rich dark chocolate, which is then covered with a piped homemade meringue topping and lots of dark chocolate shavings. Best not frozen.

It is so delicious I could have it once a week! - Fran W. in Oakland

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.

Ask and you shall receive! Now offered as a refill pouch for those cute little tubs you have grown to love! 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! You will receive one 11oz. pouch (which is 3 times the contents of one of the individual serving round tube).

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.