This Week’s Menu

Thinly sliced Korean beef and fried egg rice bowls with bok choy, carrots, and  radishes drizzled with Korean sweet sauce and garnished with sesame seeds.

Chicken simmered in a creamy, Indian-spiced tomato sauce and served over fluffy jasmine rice.

Warm corn tortillas topped with a potato-chorizo picadillo, radishes, fresh cilantro, and a cooling cilantro-lime crema.

Yogurt marinated chicken simmered in a creamy, Indian-spiced tomato sauce and finished with cream and butter served over fluffy jasmine rice.

Healthy, filling rice noodle bowls packed with sweet tamari chicken, carrots, edamame, and cilantro, all drizzled with plenty of creamy peanut sauce on top.

Restaurant-style Pad Thai with rice noodles, chicken, carrots, and broccoli. Stir-fried in a salty-sweet tamarind sauce and topped with cilantro and toasted peanuts.