May 19, 2026

MAY 19

HERE'S WHAT'S ON YOUR PLATE THIS WEEK:

PLEASE NOTE, FULL SIZED SIGNATURE DELIVERIES ARE PICTURED IN THIS MENU. ‘LET’S DO LUNCH’ CLIENTS RECEIVE SINGLE PORTIONS OF EACH ENTREE, SALAD AND SOUP PLUS ANY PURCHASED ADD-ONS.

THIS MENU IS VEGAN BUT YOU CAN EASILY ADD PROTEIN OF YOUR CHOICE TO ANY MEAL.

Signature Delivery Printable Menu Let's Do Lunch Printable Menu

Salad

Southwestern Salad with Vegan Peppercorn Ranch

Made with our special vegan sweet potato + black bean crumble, and bursting with cherry tomatoes, fresh sweet corn, romaine and butter lettuces. Serve with our house made Peppercorn Ranch Dressing, tortilla chips and roasted pepitas. This dish pairs perfectly with our Cilantro Pepita Pesto this week. NOTE: Pairs well with organic chicken for added protein.

To Serve

TO SERVE: Empty the contents of the jar into a large bowl. Serve with a drizzle of dressing and top with crumbled tortilla chips and pepitas.

Ingredients

sweet potatoes, black beans, corn, red onion, brown rice flour, cumin, sea salt, oregano, chili powder, butter lettuce, romaine lettuce, cherry tomatoes, pepitas, tortilla chips, Vegan Peppercorn Ranch

Southwestern Salad with Vegan Peppercorn Ranch

Soup

Tortilla Soup with Crispy Plantain Chips

Hello flavor! Pops of sweet corn, zucchini, and a bounty of colorful veg - seasoned to perfection with Mexican spices. This is the perfect hearty soup for chilly nights.

To Serve

TO SERVE: Serve with diced avocado, a sprinkle of pepitas, and a generous squeeze of lime for some tang. To stretch for the family - serve over jasmine rice, guacamole and tortillas. We love crushing the provided tortilla chips to add on to top or eat as a side with your soup. Pairs nicely with a dolliop of this week’s Cilantro Jalapeno Pesto Dip.

Ingredients

extra virgin olive oil, onion, garlic, sweet potato, bell peppers, zucchini, corn, green onion, cumin, tomatoes, green chili peppers, vegetable stock, pinto beans, sea salt + black pepper, avocado, lime

Tortilla Soup with Crispy Plantain Chips

Entrees

NEW! Tofu Spring Roll Bowl

All the deliciousness of spring rolls... but in a deconstructed bowl instead! So fresh, healthy, and topped with our house made Ginger Sesame Dressing. Gluten-free Udon noodles, tofu , spring greens, fresh herbs, carrots, red peppers, radish, snap peas,

To Serve

TO SERVE: Empty the contents into a large bowl. Garnish with chopped peanuts, and fresh herbs (cilantro, basil, mint, scalliion) and a drizzle of ginger sesame dressing.

Ingredients

Gluten Free Udon Noodles, tofu, spring greens, carrots, radish, snap peas, red pepper, Sesame Ginger Dressing

Teriyaki Tempeh Fried Rice with Kimchi

It’s not the greasy, overly salty take-out fried rice, but a fresh, light version that’s loaded with veggies and delicious asian flavors. We have layered stir fried brown rice with tamari peanut sauce, fresh cabbage and teriyaki tempeh and topped it with fresh, crisp veggies.

To Serve

TO SERVE: Stir fry in a heated wok or large saute pan on Med-High heat to incorporate the sauce and warm-up all of the components. Top with herbs, crunchy peanuts, and a squeeze of fresh lime. Serve with provided kimichi. This dish pairs well with poached or scrambled egg.

Ingredients

organic tempeh, brown rice, garlic, green onion, peas, carrots, sweet onion, bell peppers, snap peas, green cabbage, coconut oil, tamari, sesame oil, tamari, peanut butter, maple syrup, garlic, chili garlic sauce, toasted sesame oil, kimchi

Buddha Bowl

Sesame Carrot Buddha Bowl with Carrot Ginger Dressing

A colorful, nourishing bowl with roasted carrots, sesame edamame, marinated kale, crisp cucumber, red cabbage, and a bright carrot-jicama slaw served over brown rice with our house-made carrot ginger dressing. Packed with plant-based protein, fiber, and vibrant vegetables.

To Serve

TO SERVE: This dish can be served at room temp or as a warm stir-fry. Shake or stir the dressing - separation is normal. Serve topped with tamari toasted almonds and coconut + fresh mint and scallions.

NOTE: This dish is perishable. Enjoy at the beginning of the week.

Ingredients

brown rice, scallion, sesame seeds, edamame, kale, cabbage, carrots, cucumber, jicama, rice vinegar

Carrot Ginger Dressing: carrot, onion, ginger, rice vinegar, maple syrup, toasted sesame oil, coconut aminos, extra virgin olive oil, sea salt

Tamari Almonds & Coconut: almonds, coconut, tamari, coconut aminos, maple syrup, maldon salt

Sesame Carrot Buddha Bowl with Carrot Ginger Dressing

Crudites & Dips

Cilantro Pepita Pesto + Nacho "Cheese" Dip

We love this “cheesy” queso made with raw cashews, nutritional yeast and spices; and warmed on the stove until it reaches nacho cheese perfection! Optional but good: Add Sriracha to taste or keep it mild for kids with sensitive palates. Serve with veggies or chips, or drizzle on steamed broccoli or baked potatoes. Pairs well with our Southwestern Salad this week.

Ingredients

cashews, lemon juice, sea salt, nutritional yeast, chili powder, garlic, turmeric, cayenne pepper, brown mustard

Cilantro Pepita Pesto + Nacho "Cheese" Dip

Treats

Raw PB Bars Dipped in Divinty

Peanut butter and chocolate are definitely one of our favorite combos! We love these wholesome, sugar-free cookies with coffee for a mid-morning snack or as a treat to share with the kids. Store them in the fridge until ready to enjoy.

Ingredients

gluten-free rolled oats, sea salt, dates, peanut butter, coconut oil, vegan chocolate chips, sea salt

NOTE: all of our sweets are made with whole, unrefined ingredients. Enjoy guiltlessly as snack or after dinner treat.

Chia

Vanilla Bean Chia Pudding with Fresh Berries

A client favorite: Kelly's classic chia pudding recipe, infused with a touch of vanilla + maple, and topped with house made blueberry coulis.. This treat is loaded with nutrients and perfect for breakfast, a snack, or dessert!

Ingredients

coconut milk, maple syrup, sea salt, vanilla extract, chia seeds, cinnamon, blueberries

NOTE: all of our sweets are made with whole, unrefined ingredients. Enjoy guiltlessly as snack or after dinner treat.

Vanilla Bean Chia Pudding with Fresh Berries

Smoothies

Chef T's Mango Power Greens

Mango, avocado, banana, peanut butter, date, kale, super greens powder.

To Serve

NOTE: Smoothies are kept in the freezer.
TO PREPARE: Fill the cup with your favorite nut or oat milk (we love almond and coconut), allow to soften for 5 minutes. Empty contents into the blender and blend on high, until smooth. Enjoy!