Fresh salmon that is delicately poached, arranged in a pinwheel pattern on romaine leaves. Served with a fresh herb and garlic aioli sauce on the side, and garnished with cherry tomatoes and fresh asparagus! So pretty on the plate! Does not freeze.

My family from Boston shared the Salmon pinwheels with us last week. They were impressed! - Patricia in Novato

Fire roasted poblano chili stuffed with poached chicken breasts, mild chilies, sour cream, Monterey Jack cheese; placed on top of a blended fire-roasted tomato salsa-style sauce. Topped with Mexican queso fresco. Grab the Southwestern Black Beans & Rice - it would be so perfect to enjoy the chilies with. Freezable.

We had your chicken stuffed poblanos; it was an amazing meal! - Meghan inn San Francisco

Lean ground beef cooked in a hearty homemade tomato sauce, with tasty seasonings. Topped with grated cheddar cheese ready to melt. Served with handmade brioche buns from Petit Pain. The sauce is not modifiable. May be requested without cheese and gluten free. 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. Not modifiable except for a NEW wheat/gluten free option! 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

The old-fashioned favorite - fresh all natural ground turkey with a hearty homemade tomato sauce, with tasty seasonings. Grated cheddar cheese tops the mix. Served with handmade brioche buns from Petit Pain. The sauce is not modifiable. May be requested without cheese and gluten free. Freezable.

Just delicious! - Judy in Mill Valley

Marinated organic tofu, sweet snow peas, tomatoes, crisp green beans, red bell peppers, served casserole style with saffron infused rice. Freezable.

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.

Our Black beans and rice offered solo as a side dish- highlighted with grated carrot and red bell pepper. Nicely seasoned with cumin and a tiny pinch of chili powder. Garnished with fresh cilantro. Freezes.

A delightful side dish of Israeli couscous mixed with roasted butternut squash, flat leaf parsley, preserved lemon, currants and cinnamon. Delicious as a light lunch on its own. Would make a perfect side to our Hanger Steak, our Baked Salmon Filets or our Grilled Chicken Breasts this week. Freezable.

I wanted to let you know I enjoyed the Israeli Couscous with Roasted Butternut Squash. A delicious side dish that would complement ANY meat - Kiki in Santa Rosa

A classic side accompaniment. Fresh haricots verts tossed with a little olive oil and butter and sprinkled with toasted slivered almonds (packed on the side). 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

Need more salad dressing? Our classic Ranch dressing has always been a hit - we whisk in avocado and a little poblano pepper in this version.

Fabulous dark chocolate brownie bars - NUT-FREE- with a touch of decadence! Freezable.

The decadent brownies instead were outstanding. I ate three straight off…Thank you for your service. I appreciate you all so much. - Michael in Sebastopol

Oh my! Almond infused individual 3" cakes topped with raspberry preserves - Divine! Freezable.

We don’t order many sweets but the almond cakes were amazing. The almond marzipan flavor was great -you could eat it without the raspberry they are that good. Everyone in the family raves about them. - Lisa in Portola Valley

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).

Crafted by hand in small batches in San Francisco. Known as the almond butter that converts non-almond butter folks into fans and fans into enthusiasts. How to eat? Straight out of the jar! Or on some crusty country bread. Created with organic and soil friendly ingredients from just outside Yosemite. 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.