Taste Test Bundle

BEEF+ KIMCHI STEW: Stew: Beef, Water, Kimchi (Napa Cabbage, Onion, Garlic, Ginger, Scallion, Red Pepper, Water, Sea Salt, Sugar, Anchovy Sauce (Salt, Anchovy)), Bok Choy, Onion, Celery, Tomato, Scallion, Ginger, Mirin (Rice, Water, Salt, Koji), Salt, Sunflower Oil, Garlic, Tamari (Soybeans, Water, Salt, Mirin), Fish sauce (Anchovy, Sea Salt), Black Pepper, Chili Flakes.

Rice Cakes: Rice, Water, Salt, Ethyl Alcohol.

HEIRLOOM BEAN SOUP: Water, Zucchini, Squash, Beans, Cabbage, Celery, Carrot, Fennel, Kale, Scallion, Extra Virgin Olive Oil, Salt, Leeks, Tomato Paste, Garlic, Sage, Black Pepper, Fennel Seed, Cumin Seed, Coriander Seed.

GREEN CHICKEN ENCHILADA BAKE: Tomatillo, Chicken, Onion* (Red, Yellow, White), Cheese (Oaxaca, Cheddar, Monterey Jack), Water, Zucchini*, Savoy Cabbage, Corn*, Tortilla, Sunflower Oil*, Cassoulet Bean, Cilantro*, Pepper (Jalapeño*, Serrano), Scallions*, Salt, Garlic*, Garlic Powder*, Smoked Paprika, Onion Powder*, Cumin*, Morita Chile, Allspice*. CONTAINS: MILK.

MOROCCAN BRAISED CHICKEN: Stew: Chicken, Water, Onion, Tomato, Chickpeas, Apricot, Kale, Celery, Carrot, Extra Virgin Olive Oil, Leek, Prune, Sunflower Oil, Castelvetrano Olive, Tomato Paste, Parsley, Cilantro, Ginger, Garlic, Salt, Sherry Vinegar, Red Wine Vinegar, Preserved Lemon Paste (Lemons, Lemon Juice, Sea Salt), Ginger Powder, Turmeric, Coriander, Allspice, Paprika, Cumin, Cinnamon, Cardamom, Black Pepper.

Cous cous: Wheat, Water, Olive Oil, Salt.

RAGU BOLOGNESE: Tomato, Chicken Stock (Water, Chicken, Onion, Celery, Carrot, Parsley, Thyme, Bay Leaf, Black Pepper), Beef, Pork, Onion, Carrot, Red Wine, Celery, Tomato Paste, Pancetta, Cream, Extra Virgin Olive Oil, Garlic, Parmigiano Reggiano, Milk, Butter, Salt, Parsley, Porcini Mushroom, Anchovy, Rosemary, Sunflower Oil, Sage, Black Pepper, Chile Flakes, Bay Leaf. *Organic Ingredient. CONTAINS: FISH, MILK. PASTA (Included Separately): Semolina. CONTAINS: WHEAT

BAKED MUSHROOM PASTA:

THE DELUXE CHOCOLATE: Chocolate (Cocoa Beans, Sugar, Cocoa Butter, Soy Lecithin, Vanilla Extract, Milk Powder, Whey, Butter, Sunflower Lecithin, Milk), Flour*, Sugar (Light Brown*, Cane*), Butter, Eggs, Cocoa Powder, Vanilla Extract, Salt, Baking Soda. CONTAINS: Egg, Milk, Wheat, Soy.


MEATBALLS IN PINK SAUCE: Tomato*, Beef, Pork, Onion*, Egg, Milk, Bread Crumb*, Parmigiano-Reggiano, Pancetta, Pecorino-Romano, Extra Virgin Olive Oil*, Garlic*, Salt, Cream, Black Pepper*, Sugar*, Fennel Seed, Aleppo Pepper, Sage. *Organic Ingredient. CONTAINS: EGG, MILK, WHEAT.

TANGY COCONUT CHICKEN: Chicken: Chicken, Olive Oil, Salt.
Sauce: Coconut Milk, Onion,Tamari (Water, Soybeans, Salt, Alcohol (To Preserve Freshness)), Balsamic Vinegar, Coconut Oil, Brown Sugar, Garlic, Sichuan Peppercorn, Xanthan Gum, Chile Flakes, Bay Leaf.

OVEN-BAKES: BAKE FROM FROZEN

• Preheat oven or toaster oven to 400 degrees.
• Cover tray with foil and place on a sheet pan in the center of the oven.
• Bake until heated through, about 40 minutes.
• Remove Foil and bake for 10 minutes until top is golden-brown.

STOVETOP:

• For best results, defrost overnight in fridge.
• Empty contents in a saucepan.
• Heat for 10-15 minutes on medium until hot.

PASTAS:

• For best results, defrost overnight in fridge.
• Bring a large pot of salted water to a boil.
• Stir in pasta and cook until al dente, drain.
• Empty sauce into a small saucepan and heat until hot.
• Stir pasta into sauce until coated

COOKIES:

• Preheat oven to 350 degrees.
• Place cookies on sheet tray with 2 inch spacing.
• Bake for 15-20 minutes until cookies are golden-brown.
• Remove from oven and let cool a few minutes.