CookUnity

Slow-braised beef birria quesadillas with Oaxaca & mozzarella, served with consommé, avocado sauce, and red cabbage slaw.

Garlic- and Cajun-spiced roasted shrimp over creamy corn grits, topped with pepper jack cheese. Contains milk, shellfish, and celery.

Herb-grilled chicken over al dente fettuccine tossed in a creamy Alfredo sauce infused with white truffle oil.

Classic Sunday sauce with tender meatballs, marinara, and spicy Italian sausage.

Pan-fried chicken cutlets with Italian-German flavors, served with mustard mashed potatoes and lemon-tomato salad.

Naan pizza with tomato sauce, mozzarella, and pepperoni, finished with a drizzle of hot honey for a sweet-spicy kick.

Umami-rich mushroom quesadilla with cheddar and Oaxaca cheese, served with pickled onions, crema, and chipotle sauce.

Baked mac and cheese with seasoned ground beef, topped with pepper jack and crispy breadcrumbs.

This dish is all about the long simmer of the bolognese sauce, which comes finished with white wine. Very comforting!

Adobo-roasted pork tacos on corn tortillas, topped with pineapple and charred salsa verde.

Inspired by her mother’s Sunday tradition, Chef Aarthi’s comforting chicken is gently spiced with coriander and cumin, served with steamed jasmine rice and hearty spinach dal for a warm taste of home.

Sweet and tangy grilled chicken over jollof rice with roasted spicy plantains—a bold, flavorful West African-inspired meal.

Rigatoni in creamy vegan vodka sauce with eggplant, lentil, and pumpkin “meatballs.”

Eclectic jambalaya featuring juicy shrimp, smoky andouille pork sausage, charred zucchini, and a rich mushroom gravy for a classic Cajun flavor profile.

Baked tilapia with lemon, garlic, and dill is served with fresh arugula and a rich Cajun cream sauce for a flavorful, wholesome meal.

Relish the fiery boldness of New Orleans, captured in every mouthful of crawfish and shrimp Étouffée. crafted by Chef Akhtar Nawab.

Jerk-spiced grilled chicken thighs served with roasted plantains and kidney bean rice—a sweet, smoky Caribbean-inspired dish.

Roasted chicken thighs served with a rich, creamy masala sauce and jasmine rice. Accompanied by a savory side of roasted chickpea daal seasoned with Indian spices, cilantro, and fresh lime juice.

Crispy potato and peas samosa served with a fresh arugula and cherry tomato salad, tangy mango chutney, and creamy masala yogurt sauce.

Plump shrimp and chewy udon noodles in a rich "marry me" cream sauce with gochujang and sun-dried tomatoes.

Haitian-style vegetable stew with coconut black bean rice and sweet plantains.

Savory Tofu, blended with tomatoes and coconut milk, served with aromatic basmati rice, peas and vegan butter.

Tender ribeye, chickpeas, and Brussels sprouts are tossed in a thick, mild curry, all served over a bed of rice.

Hearty Mediterranean bowl with lemon-herb grilled chicken, Greek salad, farro, quinoa, and spinach, topped with crispy chickpeas and green goddess dressing.

Mission-style burrito with braised beef, beans, rice, three cheeses, salsa verde, and crema in a crispy flour tortilla.

Chef Aarthi puts a lighter spin on the traditional Saag Paneer, a classic North Indian dish made with cumin, butter, and and all kinds of greens — like spinach and mustard greens. Her version includes creamy ricotta, plus naan and cumin rice to soak up all the good sauce.

Crispy pork cutlet served over rich curry with rice and pickled daikon.

Double smash burger with two crispy beef patties, American cheese, lettuce, pickles, caramelized onions, and spicy gochujang aioli on a potato bun.

Light and flaky baked swai served with roasted shiitake mushrooms and stir-fried bok choy, finished with a sweet and savory citrus ponzu sauce.

A flavor-packed burrito with Cuban pork pernil, black beans, red rice, queso fresco, and pico de gallo, served with guacamole.

Tandoori chicken, quinoa, fresh veggies, and creamy cilantro-mint dressing.

Savor Chef Chris Ratel's slow-cooked pulled pork with chipotle BBQ sauce, paired with a grilled corn salad inspired by Mexican street corn.

Pork & Chives Chinese style dumplings serve with Junzi Kitchen's homemade sauce.

Ground chicken and turkey together with spinach and feta, and rolls it all into meatballs that simmer away in a punchy Puttanesca sauce, naturally savory from capers and olives.

BBQ-braised pulled chicken over warm corn succotash with beans, tomatoes, peppers, cilantro, and pickled onions. Sweet, smoky, spicy, and summery.

Traditional Tamil South Indian chicken curry with a rich coconut base and tender chicken thighs. Served with aromatic jasmine rice and garlicky broccoli.

Chef Akhtar braises chicken thighs low and slow in a creamy suiza sauce, served over a roasted corn, kale, quinoa, and farro salad. The dish comes served with blistered mini peppers and a chipotle-lime vinaigrette.

Roasted turmeric salmon with curry sauce, broccoli, and jasmine rice.

Parmesan-crusted tilapia tenders with roasted potatoes and spicy mayo.

Kale salad with blackened Cajun shrimp, tossed in a jalapeño honey-cumin dressing and topped with pepitas, feta, and cherry tomatoes.

Hearty chicken Cobb with greens, corn, black beans, guacamole, and green goddess dressing.

Grilled marinated chicken over kale Caesar salad with croutons and creamy dressing—a simple, comforting favorite.

Simple grilled salmon with chili-roasted sweet potatoes over a farro and quinoa salad with fresh veggies, spicy pepitas, and chipotle dressing.

Our Nutella Hazelnut Crunch Cake Jar features layers of moist chocolate cake, creamy Nutella mousse, and a satisfying hazelnut crunch for a rich, indulgent treat in every spoonful.

Moist red velvet cake with cream cheese buttercream frosting.

Buttery vanilla wafers, housemade strawberry compote, and airy vanilla pudding whipped with fresh cream.

Mixed berry crumble combined with sweet-tart berries and a buttery, crunchy streusel topping for a delicious fruity dessert.

Peanut butter protein bars with cranberries, oats, hemp seeds, and chocolate.

Honey Greek yogurt layered with berry compote and crunchy flax-pumpkin seed granola.

For this decadent French toast, Chef John soaks thick slices in eggs, milk, cream, vanilla, and cinnamon—this process infuses the bread with flavor and ensures it becomes wonderfully custardy when griddled.

Crispy breakfast quesadillas with eggs, bacon, and cheddar, served with salsa roja and crema.

Mini banana bread loaves with walnuts, served with salted honey whipped butter for a sweet-savory twist.

Chef Santiago Lopez's take on a classic, protein-packed breakfast. His version of Steak and Eggs brings together seasoned flank steak and eggs, served along with Mexican home fries and sautéed spinach.

Overnight oats with chia, blueberry compote, fresh berries, and toasted coconut.

Greek yogurt with cinnamon-spiced peaches and crunchy granola.

Ripe bananas, blueberries, Greek yogurt, and vanilla in a lightly sweet loaf.

Soft banana bread, naturally sweet with bananas, honey, and agave, finished with vanilla-honey Greek yogurt.

This simple, all-American breakfast sandwich hits the spot any day of the week! Inspired by New York bodegas, Chef Pat's breakfast sandwich features creamy baked eggs, crispy bacon, and melted yellow American cheese, all on a fluffy potato bun.

Delight in BBQ chicken with Chef Chris Ratel's sweet and smoky sauce, paired with gooey mac 'n' cheese topped with pepper jack-cheddar crumb crust. Contains milk, fish, wheat, soybeans, mustard. This meal is cold and will need to be heated up at your own convenience. Scan the QR code on the meal sleeve for easy reheating instructions!

Chef Santiago Lopez brings his hometown favorite to life with rich beef birria, slow-braised and tucked into cheesy quesadillas with Oaxaca and mozzarella. Served with the savory braising broth, creamy avocado sauce, and crisp red cabbage slaw, this dish is bold, comforting, and unforgettable. Contains milk, wheat, soybeans. This meal is cold and will need to be heated up at your own convenience. Scan the QR code on the meal sleeve for easy reheating instructions!

Chef Esther Choi's take on a classic Japanese comfort food, this bold and savory chicken teriyaki is served with furikake white rice and lightly charred broccolini. Contains cereals containing gluten, wheat, soybeans, sesame seeds. This meal is cold and will need to be heated up at your own convenience. Scan the QR code on the meal sleeve for easy reheating instructions!

Chef Santiago Lopez's take on a classic, protein-packed breakfast. His version of Steak and Eggs brings together seasoned flank steak and eggs, served along with Mexican home fries and sautéed spinach. This meal is cold and will need to be heated up at your own convenience. Scan the QR code on the meal sleeve for easy reheating instructions!

Hearty chicken Cobb with greens, corn, black beans, guacamole, and green goddess dressing.

This Mission-style burrito by Chef Jose Garces is loaded with Cuban-style picadillo ground beef, golden raisins, olives, capers, and bold spices—plus black beans, white rice, and a melty trio of cheeses. Wrapped in a soft flour tortilla, pressed to crispy perfection, and served with salsa verde and Mexican crema. Cravings: crushed. This meal is cold and will need to be heated up at your own convenience. Scan the QR code on the meal sleeve for easy reheating instructions!

Kale salad with blackened Cajun shrimp, tossed in a jalapeño honey-cumin dressing and topped with pepitas, feta, and cherry tomatoes.

Grilled marinated chicken over kale Caesar salad with croutons and creamy dressing—a simple, comforting favorite.

Take a Diet Coke break with this refreshing, no-calorie soft drink

Good ‘ole citrus goodness with a hint of nostalgia.

A modern take on the classic root beer.

Get ready to turn up the heat! This daring blend of pineapple, ghost pepper, and turmeric is your fiery go-to for a metabolism boost.

Revitalize your body with a crisp, green fusion of watermelon, apple, spinach, and lemon, plus dandelion for a powerful, natural detox.

Jumpstart your senses! This powerhouse blend awakens your taste buds while delivering a burst of vitamins and antioxidants for lasting energy.

Cheese tortellini in a buttery Parmesan sauce with peas, served with roasted carrots.

Tender marinated chicken breast seasoned with turmeric, cumin, and garam masala in a velvety tomato-butter sauce. Served with fluffy jasmine rice and roasted green beans.

Kids’ spaghetti with roasted tomato sauce and Parmesan.

Soft banana bread, naturally sweet with bananas, honey, and agave, finished with vanilla-honey Greek yogurt.

Golden-roasted salmon in a mild curry leaf, tamarind, and ginger Moilee sauce, served with jasmine rice and green beans.

Pan-fried chicken cutlets with Italian-German flavors, served with mustard mashed potatoes and lemon-tomato salad.

Garlic- and Cajun-spiced roasted shrimp over creamy corn grits, topped with pepper jack cheese. Contains milk, shellfish, and celery.

Baked mac and cheese with seasoned ground beef, topped with pepper jack and crispy breadcrumbs.

Hearty Mediterranean bowl with lemon-herb grilled chicken, Greek salad, farro, quinoa, and spinach, topped with crispy chickpeas and green goddess dressing.

Double smash burger with two crispy beef patties, American cheese, lettuce, pickles, caramelized onions, and spicy gochujang aioli on a potato bun.

Savor Chef Chris Ratel's slow-cooked pulled pork with chipotle BBQ sauce, paired with a grilled corn salad inspired by Mexican street corn.

BBQ-braised pulled chicken over warm corn succotash with beans, tomatoes, peppers, cilantro, and pickled onions. Sweet, smoky, spicy, and summery.

Our Nutella Hazelnut Crunch Cake Jar features layers of moist chocolate cake, creamy Nutella mousse, and a satisfying hazelnut crunch for a rich, indulgent treat in every spoonful.

Moist red velvet cake with cream cheese buttercream frosting.

Buttery vanilla wafers, housemade strawberry compote, and airy vanilla pudding whipped with fresh cream.

Mixed berry crumble combined with sweet-tart berries and a buttery, crunchy streusel topping for a delicious fruity dessert.

Peanut butter protein bars with cranberries, oats, hemp seeds, and chocolate.

Take a Diet Coke break with this refreshing, no-calorie soft drink

Good ‘ole citrus goodness with a hint of nostalgia.

A modern take on the classic root beer.

Revitalize your body with a crisp, green fusion of watermelon, apple, spinach, and lemon, plus dandelion for a powerful, natural detox.

Get ready to turn up the heat! This daring blend of pineapple, ghost pepper, and turmeric is your fiery go-to for a metabolism boost.

Jumpstart your senses! This powerhouse blend awakens your taste buds while delivering a burst of vitamins and antioxidants for lasting energy.

Cheese tortellini in a buttery Parmesan sauce with peas, served with roasted carrots.

Kids’ spaghetti with roasted tomato sauce and Parmesan.

Kale salad with blackened Cajun shrimp, tossed in a jalapeño honey-cumin dressing and topped with pepitas, feta, and cherry tomatoes.

Simple grilled salmon with chili-roasted sweet potatoes over a farro and quinoa salad with fresh veggies, spicy pepitas, and chipotle dressing.

Traditional Mexican-style tacos featuring slow-roasted, adobo-rubbed pork shoulder. Served on soft corn tortillas and topped with sweet cubed pineapple and zesty charred salsa verde.

Umami-rich mushroom quesadilla with cheddar and Oaxaca cheese, served with pickled onions, crema, and chipotle sauce.

Eclectic jambalaya featuring juicy shrimp, smoky andouille pork sausage, charred zucchini, and a rich mushroom gravy for a classic Cajun flavor profile.

Relish the fiery boldness of New Orleans, captured in every mouthful of crawfish and shrimp Étouffée. crafted by Chef Akhtar Nawab.

Roasted chicken thighs served with a rich, creamy masala sauce and jasmine rice. Accompanied by a savory side of roasted chickpea daal seasoned with Indian spices, cilantro, and fresh lime juice.

Light and flaky baked swai served with roasted shiitake mushrooms and stir-fried bok choy, finished with a sweet and savory citrus ponzu sauce.

Soft banana bread, naturally sweet with bananas, honey, and agave, finished with vanilla-honey Greek yogurt.

A flavor-packed burrito with Cuban pork pernil, black beans, red rice, queso fresco, and pico de gallo, served with guacamole.

Ground chicken and turkey together with spinach and feta, and rolls it all into meatballs that simmer away in a punchy Puttanesca sauce, naturally savory from capers and olives.

Chef Akhtar braises chicken thighs low and slow in a creamy suiza sauce, served over a roasted corn, kale, quinoa, and farro salad. The dish comes served with blistered mini peppers and a chipotle-lime vinaigrette.

Two cheesy quesadillas stuffed with Mexican-spiced scrambled eggs, crispy bacon, and melted cheddar cheese. Served with sides of fresh salsa roja and crema for dipping.

Mini banana bread loaves with walnuts, served with salted honey whipped butter for a sweet-savory twist.

Overnight oats with chia, blueberry compote, fresh berries, and toasted coconut.

Honey Greek yogurt layered with berry compote and crunchy flax-pumpkin seed granola.

Greek yogurt with cinnamon-spiced peaches and crunchy granola.

Our Nutella Hazelnut Crunch Cake Jar features layers of moist chocolate cake, creamy Nutella mousse, and a satisfying hazelnut crunch for a rich, indulgent treat in every spoonful.

Moist red velvet cake with cream cheese buttercream frosting.

Buttery vanilla wafers, housemade strawberry compote, and airy vanilla pudding whipped with fresh cream.

Mixed berry crumble combined with sweet-tart berries and a buttery, crunchy streusel topping for a delicious fruity dessert.

Take a Diet Coke break with this refreshing, no-calorie soft drink

Good ‘ole citrus goodness with a hint of nostalgia.

A modern take on the classic root beer.

Revitalize your body with a crisp, green fusion of watermelon, apple, spinach, and lemon, plus dandelion for a powerful, natural detox.

Jumpstart your senses! This powerhouse blend awakens your taste buds while delivering a burst of vitamins and antioxidants for lasting energy.

Get ready to turn up the heat! This daring blend of pineapple, ghost pepper, and turmeric is your fiery go-to for a metabolism boost.

Tender marinated chicken breast seasoned with turmeric, cumin, and garam masala in a velvety tomato-butter sauce. Served with fluffy jasmine rice and roasted green beans.

Inspired by her mother’s Sunday tradition, Chef Aarthi’s comforting chicken is gently spiced with coriander and cumin, served with steamed jasmine rice and hearty spinach dal for a warm taste of home.

Jerk-spiced grilled chicken thighs served with roasted plantains and kidney bean rice—a sweet, smoky Caribbean-inspired dish.

Crispy potato and peas samosa served with a fresh arugula and cherry tomato salad, tangy mango chutney, and creamy masala yogurt sauce.

Plump shrimp and chewy udon noodles in a rich "marry me" cream sauce with gochujang and sun-dried tomatoes.

Savory Tofu, blended with tomatoes and coconut milk, served with aromatic basmati rice, peas and vegan butter.

Chef Aarthi puts a lighter spin on the traditional Saag Paneer, a classic North Indian dish made with cumin, butter, and and all kinds of greens — like spinach and mustard greens. Her version includes creamy ricotta, plus naan and cumin rice to soak up all the good sauce.

Golden-roasted salmon in a mild curry leaf, tamarind, and ginger Moilee sauce, served with jasmine rice and green beans.

Tandoori chicken, quinoa, fresh veggies, and creamy cilantro-mint dressing.

Traditional Tamil South Indian chicken curry with a rich coconut base and tender chicken thighs. Served with aromatic jasmine rice and garlicky broccoli.

Roasted turmeric salmon with curry sauce, broccoli, and jasmine rice.

Our Nutella Hazelnut Crunch Cake Jar features layers of moist chocolate cake, creamy Nutella mousse, and a satisfying hazelnut crunch for a rich, indulgent treat in every spoonful.

Moist red velvet cake with cream cheese buttercream frosting.

Buttery vanilla wafers, housemade strawberry compote, and airy vanilla pudding whipped with fresh cream.

Mixed berry crumble combined with sweet-tart berries and a buttery, crunchy streusel topping for a delicious fruity dessert.

Peanut butter protein bars with cranberries, oats, hemp seeds, and chocolate.

Good ‘ole citrus goodness with a hint of nostalgia.

A modern take on the classic root beer.

Revitalize your body with a crisp, green fusion of watermelon, apple, spinach, and lemon, plus dandelion for a powerful, natural detox.

Get ready to turn up the heat! This daring blend of pineapple, ghost pepper, and turmeric is your fiery go-to for a metabolism boost.

Jumpstart your senses! This powerhouse blend awakens your taste buds while delivering a burst of vitamins and antioxidants for lasting energy.

Jerk-spiced grilled chicken thighs served with roasted plantains and kidney bean rice—a sweet, smoky Caribbean-inspired dish.

Inspired by her mother’s Sunday tradition, Chef Aarthi’s comforting chicken is gently spiced with coriander and cumin, served with steamed jasmine rice and hearty spinach dal for a warm taste of home.

Tender marinated chicken breast seasoned with turmeric, cumin, and garam masala in a velvety tomato-butter sauce. Served with fluffy jasmine rice and roasted green beans.

Traditional Tamil South Indian chicken curry with a rich coconut base and tender chicken thighs. Served with aromatic jasmine rice and garlicky broccoli.

BBQ-braised pulled chicken over warm corn succotash with beans, tomatoes, peppers, cilantro, and pickled onions. Sweet, smoky, spicy, and summery.

Savor Chef Chris Ratel's slow-cooked pulled pork with chipotle BBQ sauce, paired with a grilled corn salad inspired by Mexican street corn.

Pan-fried chicken cutlets with Italian-German flavors, served with mustard mashed potatoes and lemon-tomato salad.

Roasted chicken thighs served with a rich, creamy masala sauce and jasmine rice. Accompanied by a savory side of roasted chickpea daal seasoned with Indian spices, cilantro, and fresh lime juice.

Ground chicken and turkey together with spinach and feta, and rolls it all into meatballs that simmer away in a punchy Puttanesca sauce, naturally savory from capers and olives.

Hearty chicken Cobb with greens, corn, black beans, guacamole, and green goddess dressing.

Sweet and tangy grilled chicken over jollof rice with roasted spicy plantains—a bold, flavorful West African-inspired meal.

Tandoori chicken, quinoa, fresh veggies, and creamy cilantro-mint dressing.

Hearty Mediterranean bowl with lemon-herb grilled chicken, Greek salad, farro, quinoa, and spinach, topped with crispy chickpeas and green goddess dressing.

Chef Akhtar braises chicken thighs low and slow in a creamy suiza sauce, served over a roasted corn, kale, quinoa, and farro salad. The dish comes served with blistered mini peppers and a chipotle-lime vinaigrette.

Herb-grilled chicken over al dente fettuccine tossed in a creamy Alfredo sauce infused with white truffle oil.

Enjoy a Mission-style chicken burrito with chipotle chicken, black beans, rice, and three cheeses, served with salsa verde and crema, from Chef Jose Garces. This meal is cold and will need to be heated up at your own convenience. Scan the QR code on the meal sleeve for easy reheating instructions!

Honey Greek yogurt layered with berry compote and crunchy flax-pumpkin seed granola.

For this decadent French toast, Chef John soaks thick slices in eggs, milk, cream, vanilla, and cinnamon—this process infuses the bread with flavor and ensures it becomes wonderfully custardy when griddled.

Crispy breakfast quesadillas with eggs, bacon, and cheddar, served with salsa roja and crema.

Mini banana bread loaves with walnuts, served with salted honey whipped butter for a sweet-savory twist.

Chef Santiago Lopez's take on a classic, protein-packed breakfast. His version of Steak and Eggs brings together seasoned flank steak and eggs, served along with Mexican home fries and sautéed spinach.

Overnight oats with chia, blueberry compote, fresh berries, and toasted coconut.

Greek yogurt with cinnamon-spiced peaches and crunchy granola.

Ripe bananas, blueberries, Greek yogurt, and vanilla in a lightly sweet loaf.

Take a Diet Coke break with this refreshing, no-calorie soft drink

Good ‘ole citrus goodness with a hint of nostalgia.

A modern take on the classic root beer.

Get ready to turn up the heat! This daring blend of pineapple, ghost pepper, and turmeric is your fiery go-to for a metabolism boost.

Revitalize your body with a crisp, green fusion of watermelon, apple, spinach, and lemon, plus dandelion for a powerful, natural detox.

Jumpstart your senses! This powerhouse blend awakens your taste buds while delivering a burst of vitamins and antioxidants for lasting energy.

Slow-braised beef birria quesadillas with Oaxaca & mozzarella, served with consommé, avocado sauce, and red cabbage slaw.

Sweet and tangy grilled chicken over jollof rice with roasted spicy plantains—a bold, flavorful West African-inspired meal.

Tender sliced ribeye, chickpeas, and brussels sprouts in a thick, mild Japanese-style curry over rice.

Baked tilapia with lemon, garlic, and dill is served with fresh arugula and a rich Cajun cream sauce for a flavorful, wholesome meal.

Mission-style burrito with braised beef, beans, rice, three cheeses, salsa verde, and crema in a crispy flour tortilla.

Umami-rich mushroom quesadilla with cheddar and Oaxaca cheese, served with pickled onions, crema, and chipotle sauce.

Pan-fried chicken cutlets with Italian-German flavors, served with mustard mashed potatoes and lemon-tomato salad.

Eclectic jambalaya featuring juicy shrimp, smoky andouille pork sausage, charred zucchini, and a rich mushroom gravy for a classic Cajun flavor profile.

Naan pizza with tomato sauce, mozzarella, and pepperoni, finished with a drizzle of hot honey for a sweet-spicy kick.

Adobo-roasted pork tacos on corn tortillas, topped with pineapple and charred salsa verde.

Herb-grilled chicken over al dente fettuccine tossed in a creamy Alfredo sauce infused with white truffle oil.

Grilled marinated chicken over kale Caesar salad with croutons and creamy dressing—a simple, comforting favorite.

Garlic- and Cajun-spiced roasted shrimp over creamy corn grits, topped with pepper jack cheese. Contains milk, shellfish, and celery.

Jerk-spiced grilled chicken thighs served with roasted plantains and kidney bean rice—a sweet, smoky Caribbean-inspired dish.