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You will find all of the ingredients for each dish and the cooking instructions below. Happy Holidays!

Side Dishes

Braised Super Greens: Collard greens, Rainbow Swiss Chard, Green Kale, Vegetable stock, Apple cider vinegar, Cane sugar, Crushed red pepper, salt. Reheating Instructions: Loosen lid, keep covered, bake in 350° oven for 30 minutes until heated through (over 165° internal temperature). Storage and Leftover Instructions: Keep product refrigerated until heating. For storage, place in sealed container and refrigerate immediately after service. Discard leftovers after 3 days (Don’t worry there won’t be any☺).

Roasted Garlic Red  Bliss Potatoes: Red Bliss Potatoes, Olive Oil, Margarine, Garlic, Shallots, Parsley, Oregano, Basil, Thyme, Rosemary, Crushed Red pepper, black pepper, Sea Salt. Reheating Instructions: Preheat oven to 350°. Loosen foil lid and place in oven for 30-40 minutes. Internal temperature should be above 165° (Temp taken in center of pan). Serve immediately. Storage and Leftover instructions: Keep product refrigerated before reheating. After enjoying; transfer leftovers to covered container and refrigerate immediately. Discard any leftovers after 3 days.

Mac and Cheese: Cavatappi pasta, Cauliflower, Diaya Cheese (mozzarella and cheddar style) onion, garlic, Almond Milk, Vegetable Stock, garlic, cornstarch, Nutritional Yeast, Panko Breadcrumb, spices. Reheating Instructions: Preheat oven to 350°. Remove Foil lid and place in oven for 40-50 minutes until crust is golden brown and cheese sauce is bubbling along sides of pan. Internal temperature should be above 165° (Temp taken in center of pan). Serve immediately. Storage and Leftover instructions: Keep product refrigerated before reheating. After enjoying; transfer leftovers to covered container and refrigerate immediately. Discard any leftovers after 3 days.

Mac and Cheese (GF): Gluten-free Lentil pasta, Cauliflower, Diaya Cheese (mozzarella and cheddar style) onion, garlic, Almond Milk, Vegetable Stock, garlic, cornstarch, Nutritional Yeast, Gluten-free Breadcrumb (Whole Grain Sorghum flour, potato starch, cornstarch, pea protein powder, tapioca flour, sugar, xantham gum, sea salt, guar gum, yeast, flax seed, filtered water, extra virgin olive oil), spices. Reheating Instructions: Preheat oven to 350°. Remove Foil lid and place in oven for 40-50 minutes until crust is golden brown and cheese sauce is bubbling along sides of pan. Internal temperature should be above 165° (Temp taken in center of pan). Serve immediately. Storage and Leftover instructions: Keep product refrigerated before reheating. After enjoying; transfer leftovers to covered container and refrigerate immediately. Discard any leftovers after 3 days.

Citrus Glazed Sweet Potatoes: Sweet potatoes, purple sweet potatoes, brown sugar, orange juice, orange zest, vanilla bean paste, cinnamon, ginger, white pepper, sea salt. Reheating Instructions: Preheat oven to 350°. Loosen foil lid and place in oven for 20-30 minutes . Internal temperature should be above 165° (Temp taken in center of pan) . Serve immediately. Storage and Leftover instructions: Keep product refrigerated before reheating. After enjoying; transfer leftovers to covered container and refrigerate immediately . Discard any leftovers after 3 days.

Main Dishes

Traditional “meat” Lasagna : House made pasta (Flour, Filtered Water, Olive Oil, Sea Salt), seasoned impossible meat crumbles (Impossible Ground, Onions, Bell peppers, fresh herbs, tomatoes, Sea salt, pepper), Almond ricotta cheese (almonds, water, nutritional yeast, vegan mozzarella cheese, herbs, spices, salt), marinara sauce (Tomatoes, tomato paste, onion, bell peppers, mushrooms, red wine, herbs and spices, salt) vegan mozzarella cheese. Cooking Instructions: Preheat oven to 350°. Loosen foil lid and place in oven middle rack for 45-50 minutes, until heated through. Remove cover and bake for additional 10 minutes to brown cheese on top. Internal temperature should be above 165° (Temp taken in center of lasagna) . Serve immediately. Storage and Leftover instructions: Keep product refrigerated before reheating. After enjoying; transfer leftovers to covered container and refrigerate immediately. Discard any leftovers after 3 days.

Traditional “meat” Lasagna (Gluten Free Option) House made GF Sweet Potato pasta (Gluten Free AP Flour, Puree Sweet Potatoes, Filtered Water, Olive Oil, Sea Salt), seasoned impossible meat crumbles (Impossible Ground, Onions, Bell peppers, fresh herbs, tomatoes, Sea salt, pepper), Almond ricotta cheese (almonds, water, nutritional yeast, vegan mozzarella cheese, herbs, spices, salt), marinara sauce (Tomatoes, tomato paste, onion, bell peppers, mushrooms, red wine, herbs and spices, salt) vegan mozzarella cheese. Cooking Instructions: Preheat oven to 350°. Loosen foil lid and place in oven middle rack for 45-50 minutes, until heated through. Remove cover and bake for additional 10 minutes to brown cheese on top. Internal temperature should be above 165° (Temp taken in center of lasagna) Serve immediately. Storage and Leftover instructions: Keep product refrigerated before reheating. After enjoying; transfer leftovers to covered container and refrigerate immediately . Discard any leftovers after 3 days.

Mushroom White Lasagna: House made pasta (Flour, Filtered Water, Olive Oil, Sea Salt), Assorted roasted mushrooms, onion, bell peppers, almond ricotta cheese (almonds, water, nutritional yeast, vegan mozzarella cheese, herbs, spices, salt), cauliflower cheese sauce (Cauliflower, Diaya Cheese (mozzarella and cheddar style) onion, garlic, Almond Milk, Vegetable Stock, garlic, cornstarch, Nutritional Yeast), and Vegan mozzarella cheese. Cooking Instructions: Preheat oven to 350°. Loosen foil lid and place in oven middle rack for 45-50 minutes, until heated through. Remove cover and bake for additional 10 minutes to brown cheese on top. Internal temperature should be above 165° (Temp taken in center of lasagna). Serve immediately. Storage and Leftover instructions: Keep product refrigerated before reheating. After enjoying; transfer leftovers to covered container and refrigerate immediately. Discard any leftovers after 3 days.

Mushroom White Lasagna (Gluten Free Option): House made Gluten Free Sweet Potato pasta (Gluten Free AP Flour, Puree Sweet Potatoes, Filtered Water, Olive Oil, Sea Salt), Assorted roasted mushrooms, onion, bell peppers, almond ricotta cheese (almonds, water, nutritional yeast, vegan mozzarella cheese, herbs, spices, salt), cauliflower cheese sauce (Cauliflower, Diaya Cheese (mozzarella and cheddar style) onion, garlic, Almond Milk, Vegetable Stock, garlic, cornstarch, Nutritional Yeast), and Vegan mozzarella cheese. Cooking Instructions: Preheat oven to 350°. Loosen foil lid and place in oven middle rack for 45-50 minutes, until heated through. Remove cover and bake for additional 10 minutes to brown cheese on top. Internal temperature should be above 165° (Temp taken in center of lasagna) . Serve immediately. Storage and Leftover instructions: Keep product refrigerated before reheating. After enjoying; transfer leftovers to covered container and refrigerate immediately . Discard any leftovers after 3 days.

Vegetable Alfredo Lasagna: House made pasta, Roasted vegetable mix, (eggplant, summer squash, mushroom, carrot and onions), almond ricotta cheese (almonds, water, nutritional yeast, vegan mozzarella cheese, herbs, spices, salt), cauliflower cheese sauce (Cauliflower, Diaya Cheese (mozzarella and cheddar style) onion, garlic, Almond Milk, Vegetable Stock, garlic, cornstarch, Nutritional Yeast), and Vegan mozzarella cheese. Cooking Instructions: Preheat oven to 350°. Loosen foil lid and place in oven middle rack for 45-50 minutes, until heated through. Remove cover and bake for additional 10 minutes to brown cheese on top. Internal temperature should be above 165° (Temp taken in center of lasagna). Serve immediately. Storage and Leftover instructions: Keep product refrigerated before reheating. After enjoying; transfer leftovers to covered container and refrigerate immediately . Discard any leftovers after 3 days.

Vegetable Alfredo Lasagna (Gluten Free Option): House made Gluten Free Sweet Potato pasta (Gluten Free AP Flour, Puree Sweet Potatoes, Filtered Water, Olive Oil, Sea Salt), Roasted vegetable mix, (eggplant, summer squash, mushroom, carrot, bell peppers, onions), almond ricotta cheese (almonds, water, nutritional yeast, vegan mozzarella cheese, herbs, spices, salt), cauliflower cheese sauce (Cauliflower, Diaya Cheese (mozzarella and cheddar style) onion, garlic, Almond Milk, Vegetable Stock, garlic, cornstarch, Nutritional Yeast), and Vegan mozzarella cheese. Cooking Instructions: Preheat oven to 350°. Loosen foil lid and place in oven middle rack for 45-50 minutes, until heated through. Remove cover and bake for additional 10 minutes to brown cheese on top. Internal temperature should be above 165° (Temp taken in center of lasagna). Serve immediately. Storage and Leftover instructions: Keep product refrigerated before reheating. After enjoying; transfer leftovers to covered container and refrigerate immediately . Discard any leftovers after 3 days.

Bread, Salads, and Dressings

Garlic Basted Brioche Loaf:  Flour, Filtered water, Almond Milk, Coconut oil, Ground flax seed, sugar, active yeast, margarine, olive oil, garlic, shallots, fresh herbs, salt, pepper. Reheating instructions (optional): Preheat Oven to 350° . Unwrap pan and heat in oven for 10 minutes until warmed. Serve immediately. Storage and Leftover Instructions: For best product keep refrigerated until service. Place any leftovers in sealed bag and refrigerate. Discard leftovers after 3 days (Don’t worry there won’t be any☺).

House Salad :Spring mix, cherry tomatoes, cucumbers, carrots, candied walnuts (roasted walnuts, margarine, brown sugar, seasoning, salt). Storage instructions: Keep product refrigerated until service. Refrigerate any leftovers immediately. Discard any leftovers after 2 days.

Spinach and Fresh Berry Salad Spinach, arugula, strawberries, blueberries, red onions, sliced toasted almonds. Storage instructions: Keep product refrigerated until service. Refrigerate any leftovers immediately. Discard any leftovers after 2 days.

Vegan Ranch Dressing: Vegan mayonnaise, cashew sour cream (raw cashew, water, lemon juice, probiotics capsule, salt), Apple cider vinegar, herbs and spices, salt. Storage instructions. Keep product refrigerated until service. Refrigerate any leftovers immediately. Discard any leftovers after 4 days.

Cilantro Lime Vinaigrette: Soybean/olive oil blend, apple cider vinegar, lime juice, cilantro, Dijon, spices, salt. Storage instructions: Keep product refrigerated until service. Refrigerate any leftovers immediately. Discard any leftovers after 4 days.

Balsamic Orange Agave Vinaigrette: Soybean/olive oil blend, Balsamic vinegar, orange juice, Agave syrup, Dijon, herbs and spices, salt. Storage instructions: Keep product refrigerated until service. Refrigerate any leftovers immediately. Discard any leftovers after 4 days.

Desserts

Peanut Butter Chocolate Cashew Cheesecake with Brownie crust

Raw cashews, coconut milk, peanut butter, vanilla extract, maple syrup, Gluten free flour, coconut oil, sugar, almond milk, apple cider vinegar, chocolate chips

Storage instructions

Keep product refrigerated until service. Refrigerate any leftovers immediately. Discard any leftovers after 4 days

Dutch Style Apple Pie with crumb topping: Prepared Pie Crust (Enriched Wheat Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Soybean Oil, Water, Hydrogenated Soybean Oil, Sugar, Salt, Baking Soda, Sodium Metabisulfite (preservative).), Apples, Brown sugar, margarine, vanilla extract, orange zest, cornstarch, Flour, spices. Storage instructions: Keep product refrigerated until service. Refrigerate any leftovers immediately. Discard any leftovers after 4 days.