Weekly Meal Prep

Please review our allergen disclaimer before ordering and reach out directly for personalized accommodations.

A note for our customers,

Meal prep will not be available the week leading up to Easter. During that time, we will be transitioning into a new permanent kitchen space dedicated entirely to preparing your meals. This has been a long time coming, and we’re incredibly excited for this next step.

If you would like to plan ahead, many of our meals freeze very well, so we encourage you to stock up the week prior if you’d like extra meals on hand.

Beginning April 1

We are updating our ordering schedule to make things clearer and more consistent:

• Menus will be posted on Sundays.
• Orders can be placed from Sunday through Tuesday at 12:00 PM (noon).
• Meals will be delivered the following Sunday.

  • Orders must be placed by Wednesdays at 12:00 PM

    Deliveries begin on Sundays

  • GF = Gluten Free  

    DF = Dairy Free

  • Quantity options include individual or family size (serves 4–5), when available.

Menu Options

Chef-made, from scratch, balanced for real life — comforting, fresh, and designed to reheat beautifully.

Protein Options(Chef Portion = 4 oz)

Order multiple portions in your cart! (2=8 oz, 3=12 oz, 4=16 oz, etc.).

Citrus Herb Chicken Breast — $6.00

Smoky Paprika Boneless/Skinless Chicken Thigh — $6.00

Garlic Rosemary Pork Tenderloin — $7.00

Santa Maria Tri‑Tip — $12.00

Lemon Dill Salmon — $12.00

Customers may order multiple portions (8 oz, 12 oz, 16 oz, etc.).

BUILD YOUR OWN CHEF PLATE

Big news this week , we’re adding something new. Alongside the composed entrées you’re used to, you’ll now have the option to build your own chef plate.Everything is portioned individually, so you can build exactly the meal you want — whether that’s a lighter plate with salmon and vegetables, or a bigger high-protein dinner with steak and sides.

Most people will end up doing something like 8 oz of protein, a couple of sides, and a sauce, but you can customize it however you like.

Same chef-driven food, just a little more flexibility.

I’m really excited about this one, I think you’re going to love it.

Vegetable Options (4 oz portions)

Lemon Garlic Broccoli — $3.00

Shallot/Thyme Green Beans and Blistered Cherry Tomatoes — $3.00

Maple Roasted Carrots — $3.00

Mediterranean Zucchini & Peppers — $3.00

Starch Options(4 oz portions)

Roasted Baby Potatoes — $3.00

Herbed Rice — $3.00

Herbed Quiona — $3.00

Sauce Options (2 oz portions)

Creamy Avocado Chimichurri — $1.75

Red Pepper Romesco — $1.75

Lemon Dill Yogurt Sauce — $1.75

ENTREES

Steamed Broccoli and Achiote Chicken Enchiladas
Served with a creamy smoked poblano sauce, served with sauteed zucchini and yellow squash. Individual portion only.
$16

Beef Stroganoff Meatballs with Egg Noodles

Individual portion only.

$16

BREAKFAST FAVORITES

Fan-Favorite Breakfast Burrito
Scrambled eggs, sausage, crispy potatoes, sautéed fajita vegetables, and melted cheese wrapped in a warm tortilla, served with my homemade salsa.
$7 each

Le Grand Confections Homemade Granola

Small-batch handcrafted granola available in four flavors:

Blonde Granola
Cranberry Almond Granola
Cinnamon Pecan Granola
Toasted Coconut Granola

$10 each

SWEET TREATS FROM LE GRAND CONFECTIONS

Brookie

Brownie and chocolate chip mash-up

$5 each

Snickerdoodle
$5 each

Reheating Instructions

All meals are fully cooked and just need to be reheated. For best results, always heat food until the center reaches 165°F.

  • These are best reheated in the oven.

    • Preheat oven to 350°F

    • Keep the pan covered with the lid/foil

    • Bake for 20–35 minutes, depending on portion size

    If you want a browned top, feel free to remove the lid for the last 5–10 minutes

    Pro tip: If it looks hot but isn’t hot in the middle… It’s not done yet.

  • These meals can be reheated in the microwave or transferred to the oven/stovetop.

    • Vent the lid (or remove it slightly)

    • Heat in 60–90 second intervals, stirring when possible

    • Continue until hot throughout (165°F in the center)

  • Transfer food to an oven-safe dish

    • Cover with foil

    • Heat at 350°F for 15–25 minutes

    • Add to a pan over medium-low heat

    • Add a small splash of water, broth, or sauce if needed

    • Stir until heated through

  • Fish and sliced steak are more delicate, so reheat low and slow to avoid drying them out.

    • Use lower heat

    • Reheat gently until just warmed through

    • Stop as soon as it’s hot—overheating = dry and sad

If you ever have questions, just ask. I’d rather you message me than accidentally turn a great meal into beef jerky.

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