The Quick Cook

Tilapia with Lemon Butter Sauce and Tri-Color Orzo

Tilapia is a favorite because its flakey white meat doesn't taste 'fishy'. And when it's grilled and served with Chef Toni's lemon butter sauce, it's a true delight. A generous portion is paired with our tri-color orzo pasta featuring sun-dried tomatoes, Kalamata olives and fresh herbs. Light, fresh and healthy just in time for spring!

Grilled Teriyaki Chicken with Black Sesame Rice

When Chef Laurie makes her famous chicken teriyaki we know everyone is sure to show up for work that day (even those who aren't scheduled). We all love her recipe and she always makes extra. All natural chicken is marinated overnight before being grilled to juicy perfection. Served with our popular slightly-sticky black sesame rice and grilled pineapple. We bet you'll love it as much as we do.

Falafel Wrap with Creamy Hummus & Organic Greens

Last week's wrap was so popular it inspired Chef Phillip to create a new one. This version is vegetarian and loaded with flavor. Traditional sliced falafel is rolled up in whole wheat lavash with creamy hummus, tender greens, sauteed red bell peppers and caramelized onion. Served with our tahini-yogurt dipping sauce and a cup of fresh seasonal fruit on the side.

Mid-Week Addition

Chimichurri Steak Wrap with Couscous Salad

Chef Katie's Argentina-inspired chimichurri wrap is a delicious new creation. Marinated sirloin steak strips are rolled up with caramelized onion, sweet red bell pepper, crunchy carrots, organic spinach, arugula and pepper jack cheese. Served with a creamy chimichurri dipping sauce. And a chilled corn couscous salad on the side. A fun and fresh meal for lunch or dinner.

Five-Spice Pork Tenderloin with Cashew Carrot Rice

This Asian-Fusion entree is a favorite of Chef Phillip. Lean pork tenderloin is marinated in traditional five-spice seasoning and roasted to light pink perfection. Served with a sweet reduction sauce and our delicious jasmine rice blend of cashews, carrot and ginger. Healthy, fun and fresh.

Creamy Pumpkin Lasagna

Like pumpkin? Then you'll love Chef Phillip's delightfully different lasagna made without tomatoes. Traditional al dente pasta is layered with pureed pumpkin, chopped swiss chard, thin sliced butternut squash and three types of cheese. It's a creamy culinary trip for your taste buds. Served with sauteed Zucchini on the side.

St. Louis Style Pork Ribs with Red Potato Salad

Chef Phillip says he can eat barbecue every day of the week! And with ribs this good, we might join him! Our meaty all-natural pork ribs are smoked to perfection. The tender meat falls off the bone and is coated with a caramelized tomato and brown sugar sauce. Served with rustic red potato salad in a creamy dill dressing. Extra sauce on the side for those who like the good stuff.

Pear & Pecan Chicken with Scalloped Potatoes

When Chef Katie revealed plans for this new recipe we all said "Can you make it right now?" And the actual dish is even better than it sounds. A generous 8oz chicken breast is stuffed with a sage, pear and pecan compote and sauteed to perfection. Topped with a creamy mushroom herb sauce and served with cheesy scalloped potatoes on the side. It's a sweet, savory, sensational combination!

Shrimp Scampi with Lemon Linguine

Shrimp is a universal favorite in our kitchen and Chef Laurie's fresh twist on scampi is a hit. Marinated jumbo shrimp are sauteed in garlic, butter and herbs. Served over al dente linguine pasta that is tossed with olive oil and lemon. Sauteed asparagus spears on the side. It's a light and delightful dish perfect for springtime.

Tofu Pad Thai in Traditional Tamarind Sauce

We all love Chef Margaret's recipe for Pad Thai. Traditional sweet tamarind sauce is tossed with the al dente rice noodles and sauteed vegetables. She has added marinated tofu and dried shrimp to this version. Topped with fresh cilantro with crunchy peanuts on the side. Light, flavorful and fresh!

Chicken Stuffed with Sun Dried Tomato & Goat Cheese

Everyone here loves Chef Phillip's stuffed chicken recipes. Cutting into the sauteed breast always reveals a savory treat hiding inside. This version blends creamy goat cheese with sun dried tomatoes and fresh rosemary to create a feast for the taste buds. Served with our rustic Yukon Gold mashers on the side.