Tasty Trio - All 3 House-Made Meal Kits

Nude Foods Kitchen: Tasty Trio

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

THE TRIO CONSISTS OF A FOUR-PART MEAL FOR THE ASIAN FUSION AND THE CHEF’S CHOICE, PLUS A SINGLE JAR OF SOUP.

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.

Goes well with: A busy schedule!

Check out this Week’s Menu:

Your Tasty Trio will be made up of our vegan Asian Fusion, Soup of the Week, and Chef’s Choice meals listed below. Not vegan? Get the Trio with soup, 1 vegan meal, and our Meal of the Week with MEAT!

Tuesday, 9/22/26 Tasty Trio Menu

Asian Fusion (Vegan): Garlic Sesame Noodles w/ Tofu

If you're craving a mouthwatering dish that will hit you with just the right amount of spice and rich flavor, you'll love this. It's great hot or cold, so heat it and enjoy at home or take it to go for a quick and easy lunch at work! 

To Prepare: Enjoy hot or cold. Heat the noodles and veggies separately, then combine. Toss the salad with dressing and serve.

Ingredients:                                                                      

Jar 1 - Tofu and Veggies: Tofu*, Zucchini*, Carrots*, Onion*, Garlic*, Crimini Mushrooms*, Bok Choi*, Tamari*, Rice Vinegar*, Toasted Sesame Oil*, Coconut Aminos*, Sesame Seeds*, Sriracha*, Garlic*, Ginger*, Arrowroot Powder*
Jar 2 - Noodles: Lomein Noodles, Sesame Oil*, Salt
Jar 3 - Salad: Mixed Greens*, Cucumber*, Carrots*, Red Cabbage*, Peanuts*,
Jar 4 - Peanut Dressing: Rice Vinegar*, Peanut Butter*, Tamari*, Agave*, Avocado Oil*

* = Organic

Not vegan? Get an omnivore option in our Meal of the Week with MEAT

Soup of the Week (Vegan & GF): Melon Gazpacho

A refreshing chilled soup made with sweet, juicy melon, and fresh vibrant ingredients. Light,crisp, and perfect for summer!

To Prepare: Serve chilled. Pair it with our local sourdough or house-made croutons (GF option here)

Ingredients: Honeydew*, Cantaloupe*, Garlic*, White Wine Vinegar*, Olive Oil*, Cucumber*, Onion*, Lemon Juice*, Celery*, Mint*, Salt, Pepper*

*= Organic

Chef’s Choice (Vegan):  Roasted Veggies & Tempeh w/ Pearled Couscous

Perfectly savory and filling, you can enjoy this warm or eat it as a cold grain salad! These delicious hearty veggies have all sorts of beneficial nutrients like Vitamin A, which supports your immune system, and magnesium which lowers stress levels and inflammation. And it all comes together with a bright, light, lemon vinaigrette.

To Prepare: Heat couscous and vegetables separately in a pan. Serve together and top with parm and dressing.

Ingredients: 

Jar 1 - Couscous: Pearled Couscous*, Olive Oil*, Salt
Jar 2 - Roasted Vegetables: Sweet Potato*, Carrots*, Broccoli*, Onion*, Avocado Oil*, Salt
Jar 3 - Split Pea Tempeh
Jar 4 - Lemon Herb Vinaigrette: Olive Oil*, Lemon Juice*, Lemon Zest*, Garlic*, Dijon, Salt, Pepper*, Italian Seasoning*, Avocado Oil*

*= Organic

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Tuesday, 9/15/26 Tasty Trio Menu

Asian Fusion (Vegan & GF): Thai Green Curry

Tap into zen with a creamy, citrusy, spiced curry. Our Thai green curry has ginger, lemongrass, lime leaves and plenty of other veggies in a creamy coconut milk base. It's sure to leave you feeling nourished and balanced 🧘♀️

To Prepare: Heat curry and rice separately, serve curry over rice. Toss salad with dressing.

Ingredients:                                                                      

Jar 1 - Thai Green Curry: Tofu, Garlic*, Ginger*, Lemongrass, Coconut Milk*, Coconut Sugar*, Zucchini*, Green Bell Peppers*, Onion*, Spinach*, Olive Oil, Salt, Pepper
Jar 2  - Rice: Jasmine Rice*, Olive Oil*, Salt
Jar 3 - Cucumber Salad: Mixed Greens*, Cucumber*, Carrots*, Edamame, Red Cabbage*, Roasted Peanuts*
Jar 4 - Peanut Dressing: Rice Vinegar*, Peanut Butter*, Tamari*, Maple Syrup, Avocado Oil*

* = Organic

Not vegan? Get an omnivore option in our Meal of the Week with MEAT

Soup of the Week (Vegan & GF): Gazpacho

This chilled garden fresh soup is packed with juicy tomatoes, crunchy cucumber, bell peppers, basil, and mint for a refreshing burst of summer flavor in every spoonful. 

To Prepare: Serve chilled. Pair it with our local sourdough or house-made croutons (GF option here)

Ingredients: Roma Tomatoes*, Cucumber*, Red Bell Pepper*, Onion*, Garlic*, Red Wine*, Olive Oil*, Lemon Juice*, Mint, Basil, Salt, Pepper*

*= Organic

Chef’s Choice (Vegan):  Pasta Fagioli

What's more exciting than gnocchi? Gnocchetti! This Greek-style gnocchetti with cannellini beans, peppers, and kale in a thick tomato-y sauce is simply splendid. And on the side? A greek salad of course. 

To Prepare: Combine the gnocchetti with the vegetables and sauce in a pan on the stove and heat, stirring often. Toss the salad with dressing and serve.

Ingredients: 

Jar 1 - Veggies and Beans: Crushed Tomatoes*, Kale*, Red Bell Pepper*, Cannellini Beans*, Onion*, Basil*, Garlic*, Olive Oil*
Jar 2 - Pasta: Gnocchetti*, Olive Oil*, Salt
Jar 3 - Greek Salad: Mixed Greens*, Cucumber*, Cherry Tomatoes*, Red Onion*, Olives*, Parsley*
Jar 4 - Greek Dressing: Red Wine Vinegar, Dijon Mustard, Olive Oil*, Avocado Oil, Garlic*, Italian Seasoning*, Pepper*, Salt

*= Organic