CUMIN LAMB NOODLES

Stove-top: Bring pot of water to a rolling boil. Season water with salt. Separate noodles and add to water. Boil for around 2 minutes, or until noodles float to the top and are soft.

Strain noodles and coat with a small amount of oil to prevent sticking. Heat lamb stew in a separate pot until hot, and pour over noodles. 

Enjoy!

FRENCH INSPIRED ASPARAGUS, LEEK & MINT SOUP

Stovetop: In a saucepan over medium-high heat, add soup and reheat for 3-5 minutes or until hot.

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Microwave: Add soup to microwave safe dish. Reheat on high for 1 to 2 minutes or until hot. 

MEXICAN INSPIRED CHICKEN VERDE W/ CORN-POBLANO SALAD

Stovetop: Heat a saucepan over medium heat. Add chicken to the pan and reheat for 5-7 minutes, or until hot. Enjoy corn-poblano salad cold. 

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Microwave: Add chicken to microwave safe dish. Reheat on high for 1 to 2 minutes or until hot. Enjoy corn-poblano salad cold. 

Stovetop: In a saucepan over medium-high heat, add tofu and reheat for 3-5 minutes or until hot.  Reheat rice separately until hot.

Microwave: Add tofu to microwave safe dish. Reheat on high for 1-2 minutes or until hot. We recommend reheating the tofu and rice separately to keep rice fluffy and prevent it from getting soggy.

SICHUAN INSPIRED
MAPO TOFU

SICHUAN INSPIRED
MAPO TOFU

VIETNAMESE INSPIRED GRILLED PORK OR TOFU NOODLE SALAD

Stovetop: Bring a pot of water to a boil. Remove from heat and add your noodles. Soak your noodles between 10-15 seconds until they are soft. No other cooking is needed!

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Reheat the grilled pork or tofu in either a hot pan for 1-2 minutes or in the microwave for 30 seconds until hot. Add pork to your soft noodles, along with the pickled daikon, carrots, crushed peanuts, noodle sauce, and crispy shallots. Enjoy!

HOT AND DRY WUHAN NOODLES

Stove-top: Bring pot of water to a rolling boil. Season water with salt. Separate noodles and add to water. After 1 minute, add greens to the pot with noodles. Boil for 1 more minute, or until noodles float to the top and are soft.

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Strain noodles. Pour peanut sauce directly onto hot noodles, along with pickles and crushed peanuts. Mix everything together thoroughly.

LEBANESE INSPIRED BEET, WALNUT, & FETA SALAD

This salad is eaten cold. Simply mix in your candied walnuts and pomegranate-balsamic dressing and enjoy!

FRENCH INSPIRED STRAWBERRY & RHUBARB CLAFOUTIS

Store your clafoutis in the refrigerator and enjoy your right out of the container when you're ready to eat!