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Slow-cooked black beans, red peppers, roasted sweet corn and green chilies in a purée of vine-ripened tomatoes with fresh-squeezed orange juice and a splash of lime.
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Delicately puréed broccoli and sautéed onions in a rich blend of extra sharp cheddar cheese and light cream with a touch of white pepper.
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Sweet California carrots pureed with fresh-squeezed orange juice, hand-peeled ginger and sautéed onions with a touch of toasted sesame oil and soy sauce.
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A savory purée of butternut squash, sweet potatoes and apples, slow-simmered in handcrafted vegetable stock, finished with our custom blended hot honey.
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Al dente ditalini pasta and hearty white beans in a handcrafted vegetable stock with garden vegetables, olive oil and a hint of sea salt.
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A breakfast favorite, our fully prepared and ready-to-heat oatmeal is made with organic steel cut oats and a pinch of sea salt.
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Elbow macaroni in a rich, creamy blend of extra sharp cheddar and Monterey Jack cheeses with white pepper, cayenne and a touch of nutmeg.
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Black beluga lentils, sautéed onions, roasted garlic and ginger, slow-simmered in a rich tomato broth infused with warming spices, finished with butter and heavy cream.
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Diced tomatoes, English cucumbers, Vidalia onions and bell peppers with extra virgin olive , balsamic vinegar and a dash of pepper sauce.
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A traditional and versatile tomato sauce made with vine-ripened tomatoes, onions, garlic and Italian seasonings.
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A puréed blend of slow-simmered green split peas, onions, celery, and carrots with hearty kale and a fragrant rosemary finish.
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A delicate purée of purple sweet potatoes, carrots, cauliflower and sautéed onions, finished with extra virgin olive oil and a Middle Eastern Za’atarspice blend.
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A delicate purée of red beets, onions, ginger, red jalapeños and garlic, slow-simmered in orange juice sweetened with agave syrup, finished with coconut milk.
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A delicate purée of red lentils with yellow squash, zucchini and spinach finished with extra-virgin olive oil and lemon.
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Savoy cabbage, diced carrots and tender sweet potatoes in a purée of sautéed vegetables with extra virgin olive oil and a hint of thyme.
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A blend of zucchini, kale, spinach, fennel and sweet peas slow-simmered in a handcrafted vegetable stock with green garbanzo beans, lime juice, and fresh herbs.
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Red kidney beans, pinto beans, black beans, sweet corn, bell peppers and green chilies in slow-simmered tomatoes with Southwestern spices.
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Slow-simmered crushed tomatoes and ribbon-cut basil in a flavorful vegetable stock with extra virgin olive oil and a pinch of sea salt.
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Slow-simmered tomatoes, carrots and sautéed garlic in a rich blend of cream and handcrafted vegetable stock with fresh chopped basil.
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A medley of sautéed garden vegetables in a vibrant foundation of slow-simmered tomatoes with extra virgin olive oil, chopped scallions and a pinch of sea salt.