Sunbasket Meal Delivery

Kefta-spiced meatballs with spinach-grape salad and pumpkin seed dukkah

Sheet pan chicken sausages with potatoes, broccoli, and chimichurri

Cajun-spiced steak strips over white rice with red pepper vinaigrette

Tex-Mex turkey skillet with mild green chiles and tomatoes

Chicken tagine with currants, spinach, and artichokes

Char siu pork with quick-pickled vegetables and Sichuan broccoli

Shrimp cioppino with fire-roasted tomatoes and baby spinach

Turmeric pollock with tamarind green beans over spicy jalapeño rice

Orecchiette with asparagus, crisp prosciutto, and feta

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

Creamy feta and cucumber flatbreads with Cypriot black-eyed peas

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

Black bean sloppy joes on whole wheat buns with cabbage-carrot slaw

Black Angus steaks with balsamic-glazed radishes and Brussels sprouts

King salmon with balsamic strawberries and farro–sweet pea salad

Northern Italian duck ragù with potato gnocchi, Pecorino, and endive

Chicken breasts with olive-leek sauce and sautéed kale

Salmon and quinoa bowls with wilted greens and citrus dressing

Lemongrass soup with baby bok choy and Daring plant-based chicken

Shrimp diablo tacos with bell peppers and queso fresco

Cashew-lime curry with ground pork, cauliflower, and toasted coconut

Roasted gochujang salmon with jasmine rice and carrot-coriander salad

Pineapple BBQ pulled chicken sandwiches with sweet potato fries

Chipotle turkey chili with sweet potato and sumac-cucumber salad

Roasted sweet and spicy chicken with eggplant and pineapple

Steak and vegetable stir-fry with cashew-plum sauce

Fish po'boy bowls with tomato relish and spicy chipotle mayo

Hiyashi chuka salad with fresh ramen, egg ribbons, and crispy pancetta

Greek meatballs with spanakorizo spinach rice and lemon-tahini yogurt

Two-bean enchiladas with green chiles and fried eggs

Middle Eastern spiced lentil salad with beets, kale, and feta

Tofu burgers with Korean BBQ glaze, pickled daikon, and cucumber salad

Black rice bowls with delicata squash, pear, and cashew dressing

Black Angus steaks with Parmesan, braised chicories, and white beans

Jumbo shrimp in sage brown butter sauce with sunchokes and hazelnuts

Seared yellowfin tuna and pearl couscous with asparagus and mint

Salmon farro bowls with spinach and green goddess dressing

Seared steaks with roasted red pepper ajvar and cauliflower

Salmon tacos with cabbage slaw, salsa roja, and chipotle yogurt

Spicy Thai green curry with shrimp, zucchini, and jasmine rice

Garlic-herb chicken over lemony kale and zucchini salad

Hot honey shrimp over grits with basil-Parmesan dressing and zucchini

Thai panang curry with spicy yuba, bok choy, and rice noodles

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

Merguez-spiced pork and sweet potato hash with apple and chimichurri

Spanish steaks with patatas bravas and bell pepper alioli

Lemony pollock salad with scallion dressing and Japanese sesame salt

One-pot braised chicken with carrots, potatoes, and thyme

Farro soup with Italian sausages and kale

Indian beef keema with parsnip, chard, and scallion yogurt

Fattoush salad with soft-cooked eggs and za’atar-spiced chickpeas

Fresh ricotta cavatelli and zucchini with pesto alla trapanese

Mexican toasted noodle soup inspired by sopa de fideo

Black Angus steaks with wedge salad, crispy pancetta, and ranch dressing

Oven-roasted king salmon with asparagus over spicy cannellini puree

Chicken with crispy potatoes, avocado mash, and honey-lime yogurt

Steaks with chimichurri and harissa-roasted sweet potatoes

Mediterranean lemon chicken with baby broccoli, artichokes, and olives

Mojo pork tacos with pickled onions and salsa verde

Chicken chop suey with shishito peppers, mushrooms, and scallions

Eggs in purgatory with spicy turkey, mushrooms, and kale

Ethiopian berbere chicken with turmeric potatoes and kale-apple salad

Cubano pork lettuce cups with mojo onions and mustard relish

Greek beef skewers with arugula-pear salad and hazelnuts

Burmese salmon salad with lemongrass and bell pepper

Indian coconut curry with pan-seared sole, tomatoes, and fresh basil

Fried black rice with turkey, cabbage, and Japanese shichimi togarashi

Sung choi bao lettuce wraps with ground pork and water chestnuts

Spanish-spiced steaks with farro–red pepper salad and queso fresco

White bean salad with roasted cabbage, chimichurri, and soft-cooked eggs

Fresh fusilli with kale, artichokes, and feta

Red lentil and chickpea dal with butternut squash and toasted pita

Korean kimchi stew with tofu, shiitake mushrooms, and steamed rice

Moroccan-spiced Black Angus steaks with asparagus and chermoula

Seared halibut with fall vegetable stew and toasted ciabatta

Wild sea scallops over couscous with citrus beurre blanc and endive salad

Blueberry-apricot pork chops with sautéed kale

Seared salmon with chimichurri and Provençal vegetables

Rainbow quinoa–black bean tacos with guacamole and cabbage slaw

Sloppy joes with pickled jalapeños and tangy coleslaw