Sunbasket Meal Delivery

Balinese shrimp with coconut-garlic brown rice and pickled carrots

Lamb orecchiette with cabbage, peas, and lemon-dill yogurt

Lettuce-wrapped turkey burgers with tomato relish and sweet potato fries

Middle Eastern chicken and spinach salad with warm grapes and dukkah

Sausage-broccoli frittata with spinach salad and red pepper vinaigrette

Ginger steak stir-fry with steamed cabbage, zucchini, and carrot

Curried salmon and kale salad with warm carrot-ginger vinaigrette

Chicken and black bean tortilla soup with spicy chipotle yogurt

Bucatini carbonara with pancetta, peas, and romaine salad

Two-bean enchiladas with green chiles and fried eggs

Rhode Island johnnycakes with fried eggs and arugula-pistachio pesto

Zucchini-chickpea köfte over mixed greens with mango amba dressing

Lentil, mushroom, and apricot burgers with arugula salad

Korean open-face Wagyu sliders with spicy kimchi slaw and mango salad

Lobster tails with garlic-scallion butter and fresh tomato orzo

Black Angus steaks with chickpea, artichoke, and roasted red pepper salad

Blueberry-apricot pork chops with sautéed kale

Chicken breasts with olive-leek sauce and sautéed kale

Mojo pork tacos with pickled onions and salsa verde

Chicken chop suey with shishito peppers, mushrooms, and scallions

Lemony pollock salad with scallion dressing and Japanese sesame salt

Chicken and pesto penne with avocado, peas, and Parmesan

Turkey hash with runny eggs and spicy green harissa

Herbed chicken thighs with “cheesy” broccoli and tomato-pesto relish

Italian sausage and vegetables in marinara with soft-cooked eggs

Puerto Rican steak and onions over cauliflower "rice"

Honey-umami glazed salmon with cabbage and Vietnamese garlic noodles

Fresh pasta salad tricolore with pancetta, feta, and Italian dressing

Lettuce-wrapped turkey “sliders” with BBQ glaze and caramelized onions

Pinto bean and hominy pozole rojo with queso fresco

Orzo bowls with broccoli, sun-dried tomatoes, and pistou

General Tso's tofu with broccoli and brown rice

Walnut-mushroom flatbreads with apricots and lemon-tahini dressing

Wagyu pizza burgers with marinara, fresh mozzarella, and roasted garlic

Provençal halibut bouillabaisse with toasted garlic ciabatta

Pan-cooked chicken with baby broccoli and warm Tuscan farro salad

Seared steaks with roasted red pepper ajvar and cauliflower

Salmon farro bowls with spinach and green goddess dressing

Spicy chicken tinga tacos with black beans and pico de gallo

Sloppy joes with pickled jalapeños and tangy coleslaw

Cubano pork lettuce cups with mojo onions and mustard relish

Top sirloin steak with green beans almondine and green goddess dressing

Coconut-lime meatballs with Thai cucumber and bell pepper salad

Smoky tempeh nachos with cucumber-grape salsa and chipotle cashew sauce

Thai turkey pad see ew with “zoodles” and broccoli leaves

Coconut chicken and curried cauliflower salad with grapes and almonds

Roasted salmon and fennel en papillote with lemon-dill dressing

Blackened sole with green beans, cannellini puree, and green goddess

Italian sausage and orecchiette with sautéed greens and romaine salad

Tandoori-style chicken skewers with cauliflower over lemony rice

Ginger fried jade rice with bok choy, bell pepper, and runny eggs

Braised chickpeas and carrots with quinoa, yogurt, and almonds

Black-eyed pea fritters with cabbage-carrot slaw

Pastrami-spiced Wagyu burgers with Thousand Island and warm potato salad

Black Angus steaks with mushrooms, mustard pan sauce, and kiwi salad

Barramundi with New Mexican chile sauce over warm corn and avocado salad

Steaks with chimichurri and harissa-roasted sweet potatoes

Seared salmon with chimichurri and Provençal vegetables

Rainbow quinoa–black bean tacos with guacamole and cabbage slaw

Shrimp diablo tacos with bell peppers and queso fresco