House-Made Meals: Chef's Choice

 Nude Foods Kitchen: Chef's Choice

House-Made • Each Large Feeds 3 - 4 • Each Small Feeds 1-2

Take a break from cooking so you can spend more time with your family/dog/self! We create weekly menus with meals crafted from thoughtful ingredients that we would feed our kids – and we do! All you need to do is reheat and serve. It’s like takeout without all the plastic waste.

We also have a weekly vegan Asian Fusion, and Soup of the Week. Not vegan? Try our Meal of the Week with MEAT!

Goes well with: A busy schedule! 

Check out this Week’s Menu:

Tuesday 5/26/26 (Vegan): Pesto Lasagna w/ Italian Salad and Tiramisu

This week our Chef's Choice is prepared by Laura from Italian Heart Vegan Soul Kitchen! Hearty, homey, and family-style shareable, this meal is the perfect reason to bring your family or friends together for a dinner full of connection and shared laughter. Plus, ending the meal with a vegan tiramisu? Doesn't get any better!

To Prepare: Heat lasagna in the oven. Toss salad with dressing. Serve and enjoy, then dig into the tiramisu for dessert! 

Ingredients: 

Jar 1 - Pesto Lasagna: Tofu, Lasagna Sheets [Whole Durum Wheat Flour, Durum Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Soy Milk, Vegan Butter, Basil*, Pumpkin Seeds*, Lemon Juice*, Nutritional Yeast, Nutmeg*, Salt, Vegan Mozzerella Shreds [Water, Coconut Oil, Modified Tapioca & Potato Starch, Potato Starch, Sea Salt, Glucose, Calcium Phosphate, Glucono Delta-Lactone, Rowanberry Extract (to help maintain freshness], Lentil Protein, Natural Flavors, Citric Acid, Olive Extract, Beta Carotene (color), Vitamin B12, Powdered Cellulose (added to prevent caking)
Jar 2 - Big Italian Salad: Mixed Greens*, Pepperoncinis, Olives, Cherry Tomatoes*, Celery*, Red Onion*
Jar 3 - Red Wine Vinaigrette: Avocado Oil*, Red Wine Vinegar*, Dijon, Italian Seasoning*, Salt, Pepper*
Jar 4 - Tiramisu: Tofu, Vegan Heavy Cream [Lentil preparation (water, lentil protein), plant-based oil blend from coconut and canola oils, sugar, modified corn starch, sucrose esters of fatty acid, natural flavor, mono and di-glycerides, salt, guar gum, sunflower lecithin, locust bean gum, beta-carotene (color)], Biscoff Cookies [Wheat flour, Sugar, Vegetable oils (contains one or more of soybean oil, sunflower oil, canola oil, palm oil), Brown Sugar Syrup, Sodium Bicarbonate (leavening), Soy Flour, Salt, Cinnamon], Powdered Sugar*, Agave*, Cacao Powder*

*= Organic

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Tuesday 5/19/26 (Vegan): Neapolitan Style Campanelle Pasta w/ Garden Salad

We're using local pasta from our friends at Pastaficio Boulder. They use organic heirloom and ancient wheat varieties that are fresh milled and created with traditional Italian methods. If you love it in the meal, grab a jar! Our Neapolitan-style pasta features delicious veggies and a house-made marinara sauce that will have you coming back for seconds!

To Prepare: Heat the pasta with the sauce in a pot on the stovetop. Toss the salad with dressing. 

Ingredients: 

Jar 1 - Sauce and Veggies: Crimini Mushrooms*, Spinach*, Zucchini*, Sundried Tomatoes*, Lentils*, Marinara Sauce (Tomatoes*, Yellow Onion*, Garlic*, Basil*, Olive Oil*, Salt*, Black Pepper*)
Jar 2 -Noodles: Campanelle Pasta*, Olive Oil*, Salt
Jar 3 - Garden Salad: Mixed Greens*, Cucumber*, Tomatoes*, Carrots*
Jar 4 - Balsamic Vinaigrette: Avocado Oil*, Balsamic Vinegar*, Dijon Mustard, Salt, Black Pepper*

*= Organic

Not vegan? Get this with local beef in our Meal of the Week with MEAT