A blend of sautéed brussels, broccoli, green beans, kale, fresh spinach, and herbs

Veggiebox

With ancient grains, mixed greens, blackened sweet potatoes, roasted almonds and crumbled goat cheese

Seasonal Special: Honey Mustard Chopped Chicken Bowl

Tofu

Salmon / Grilled Catch / Grilled Chicken / Crispy Cod / Grilled Shrimp / Crispy Shrimp / Tofu. Each spread includes our Classic Slaw, Brown Bag Salad, Chocolate Chip Cookies and Boss Sauce.

Pick 2 Powerbox Platters

Chocolate Chip Cookies

Soft Drinks

Caesar Salad

Brown Bag Salad

Tots

Flour tortillas, slaw, herb sauce, pickled red onions, jalapeno and cilantro.

Taco

A La Carte Platters

Pick 2 Powerbox Platters: Salmon / Grilled Catch / Grilled Chicken / Crispy Cod / Grilled Shrimp / Crispy Shrimp / Tofu. Each spread includes our Classic Slaw, Brown Bag Salad, Chocolate Chip Cookies and Boss Sauce (minimum 20 ppl.).

Party Spreads

Flour tortillas, slaw, herb sauce, pickled red onions, jalapeño, and cilantro

Tacos

3 greens, sweet potatoes, red cabbage, crispy onions, carrots, shaved parm and herbs, served with lemon vinaigrette on the side

Salad

White rice, carrots, red cabbage, cucumber, cashews and tahini sesame-soy

Miso Cashew

Our ancient grain blend of brown rice, quinoa and wheatberry, fresh spinach, and herbs

Powerbox

Greens & Grains

Individually packed, ready-to-go meals. Available on their own, or paired with a side of classic slaw or garlic bread and a cookie

Individual Brown Bag Lunches

Grilled Chicken Strips

Sauces

Quesadilla

Fish Bites

Pricing and availability vary by location

Cocktail

Grilled Salmon

Wash and trim the Brussels sprouts, cutting them in half if they are large. Cut the broccoli into small florets. Trim the ends of the green beans. Rinse the kale and spinach, then chop the kale into bite-sized pieces.

Prepare the vegetables

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Sauté the vegetables

Add the prepared Brussels sprouts and broccoli florets to the skillet. Season with salt and black pepper. Sauté for about 5-7 minutes, stirring occasionally, until they start to soften.

Add Brussels sprouts and broccoli

Add the green beans and chopped kale to the skillet. Continue to sauté for another 5 minutes until the green beans are tender and the kale is wilted.

Incorporate green beans and kale

Finally, add the fresh spinach, chopped thyme, and parsley to the skillet. Cook for an additional 2-3 minutes until the spinach is wilted and all the vegetables are well combined.

Finish with spinach and herbs

Brussels sprouts

Broccoli florets

Green beans

Kale, chopped

Fresh spinach

Olive oil

Garlic, minced

Fresh thyme, chopped

Fresh parsley, chopped

Salt

Black pepper

If you don't have cooked ancient grains on hand, rinse 1 cup dry ancient grains and cook according to package instructions to yield about 2 cups cooked (usually 20–30 minutes). Allow to cool slightly. Fluff with a fork and stir in chopped parsley; set aside to cool to warm.

cook grains (if not pre-cooked)

Place mixed salad greens in a large bowl and refrigerate until assembly time.

Pound chicken breasts to an even thickness (about 1/2 inch) or slice into 1/2-inch pieces for a chopped bowl. Pat dry.

In a small bowl, combine 1 tablespoon olive oil, smoked paprika, garlic powder, 1 teaspoon black pepper and 3 teaspoons kosher salt. Rub this mixture evenly over the chicken pieces. Let rest at room temperature for 10 minutes (or marinate in the refrigerator up to 2 hours).

Heat a large skillet or grill pan over medium-high heat until hot. Add a light drizzle of oil or nonstick spray. Cook chicken 4–6 minutes per side (for breasts) or 4–6 minutes total for sliced pieces, until internal temperature reaches 165°F (74°C) and exterior is nicely browned. Remove to a cutting board and let rest 5 minutes, then chop into bite-sized pieces for the bowl.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil.

Toss cubed sweet potato with 1 tablespoon olive oil, cumin, chili powder, onion powder, 1 teaspoon kosher salt and 1 teaspoon black pepper until evenly coated.

Spread sweet potatoes in a single layer on the prepared sheet. Roast 20–25 minutes, turning once halfway through, until edges are darkened (blackened) and potatoes are tender. Remove from oven and keep warm.

In a small jar or bowl, whisk together Dijon mustard, honey, apple cider vinegar, lemon juice, optional grainy mustard, salt and pepper. While whisking, slowly stream in 3 tablespoons olive oil until the dressing is emulsified and slightly thickened. Taste and adjust seasoning—add more honey for sweetness or more vinegar for brightness.

If almonds are not already roasted, toast them in a dry skillet over medium heat 3–4 minutes, stirring, until fragrant and lightly browned. Roughly chop and set aside.

Assemble bowls: divide cooked ancient grains among 2 bowls (about 1 cup each). Top each with 2 cups mixed greens (evenly divided), a generous portion of chopped honey mustard chicken, and a portion of blackened sweet potatoes.

Drizzle each bowl with 1–2 tablespoons honey mustard dressing (or to taste). Scatter roasted almonds, crumbled goat cheese and sliced scallions over the bowls. Serve with lemon wedges for squeezing over if desired.

Optional: toss grains, greens and dressing together before adding chicken and toppings for a more integrated salad.

ancient grains mix (cooked; e.g., farro, quinoa, and brown rice)

mixed salad greens (arugula, baby spinach, and/or spring mix)

fresh parsley, chopped

boneless skinless chicken breasts

olive oil (for marinating/cooking)

smoked paprika

garlic powder

kosher salt

freshly ground black pepper

sweet potato, peeled and cut into 1/2-inch cubes

olive oil

ground cumin

chili powder

onion powder

Dijon mustard

smooth honey

apple cider vinegar

extra-virgin olive oil

lemon juice

Dijon or grainy mustard (optional for texture)

salt

black pepper

roasted almonds, roughly chopped

goat cheese, crumbled

scallions, thinly sliced

lemon wedges (optional)

Start by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top for about 15-20 minutes.

Press the Tofu

In a small bowl, mix together the soy sauce, sriracha, and minced garlic. Set aside.

Prepare the Sauce

Once pressed, cut the tofu into bite-sized cubes.

Cut the Tofu

In a large skillet or frying pan, heat the sesame oil over medium-high heat.

Heat the Oil

Add the tofu cubes to the hot skillet and sauté for about 5-7 minutes, stirring occasionally until golden brown on all sides.

Sauté the Tofu

Pour the prepared sauce over the sautéed tofu and stir to coat evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.

Add the Sauce

Remove from heat and garnish with chopped green onions and sesame seeds before serving.

Garnish

Firm tofu

Sesame oil

Soy sauce

Sriracha

Garlic cloves, minced

Green onions, chopped

Sesame seeds

Season salmon fillets with salt and pepper. Grill over medium heat for about 6-8 minutes per side, or until cooked through.

Salmon

Season the grilled catch with salt, pepper, and a drizzle of olive oil. Grill for 4-5 minutes on each side until flaky.

Grilled Catch

Marinate chicken breasts in olive oil, salt, and pepper for at least 30 minutes. Grill for 6-7 minutes on each side, until fully cooked.

Grilled Chicken

Batter cod fillets with a mix of flour, salt, and pepper. Fry in hot oil for about 3-4 minutes per side until golden brown.

Crispy Cod

Skewer shrimp and season with salt, pepper, and olive oil. Grill for 2-3 minutes per side until they turn pink.

Grilled Shrimp

Dredge shrimp in flour, dip in egg, and coat with breadcrumbs. Fry in hot oil for 2-3 minutes per side until crispy.

Crispy Shrimp

Press tofu to remove excess moisture. Cut into cubes, marinate in soy sauce, and grill for about 5-6 minutes until golden.

In a large bowl, combine shredded cabbage and carrots. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour dressing over cabbage mixture and toss until combined.

Prepare Slaw

In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion. Drizzle with olive oil and balsamic vinegar, then sprinkle with salt and pepper. Toss to combine.

Prepare Salad

Preheat oven to 350°F (175°C). In a bowl, mix flour, baking soda, and salt. In a separate bowl, cream together butter, brown sugar, and granulated sugar. Beat in vanilla and eggs. Gradually blend in dry ingredients and fold in chocolate chips. Drop spoonfuls onto a baking sheet and bake for 10-12 minutes.

Prepare Cookies

In a bowl, mix mayonnaise, Sriracha sauce, lemon juice, and garlic powder until smooth. Adjust seasoning to taste.

Prepare Sauce

Salmon fillets

Grilled catch (e.g., Mahi Mahi or Tilapia)

Grilled chicken breast

Crispy cod fillets

Grilled shrimp

Crispy shrimp

Green cabbage, shredded

Carrots, shredded

Mayonnaise

Apple cider vinegar

Sugar

Mixed greens

Cherry tomatoes, halved

Cucumber, diced

Red onion, thinly sliced

Balsamic vinegar

All-purpose flour

Baking soda

Unsalted butter, softened

Brown sugar

Granulated sugar

Vanilla extract

Eggs

Chocolate chips

Sriracha sauce

Lemon juice

Garlic powder

Preheat your oven to 350°F (175°C), ensuring it's ready for baking.

Preheat the Oven

In a bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

Combine Dry Ingredients

In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.

Mix Wet Ingredients

Beat in the eggs one at a time, followed by the vanilla extract, mixing until well incorporated.

Add Eggs and Vanilla

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Combine Mixtures

Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.

Fold in Chocolate Chips

Line two baking sheets with parchment paper.

Prepare Baking Sheets

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Scoop Dough

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft.

Bake Cookies

Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Cool Down

Brown sugar, packed

Large eggs

Semi-sweet chocolate chips

Place the bottles of sparkling water and bottled water in the refrigerator for at least 2 hours before serving. This will ensure that they are nice and cold.

Chill the Bottles

Gather your favorite glassware. You can use regular glasses, mason jars, or any fancy glassware you prefer.

Prepare for Serving

Pour the chilled sparkling water into your glass, filling it about two-thirds full. You may add ice cubes if desired.

Serve the Sparkling Water

Open the bottled water and pour it into another glass or serve directly from the bottle. You can add a slice of lemon or lime for extra flavor if desired.

Serve the Bottled Water

Serve the drinks to your guests and enjoy the refreshing taste of soft drinks!

Enjoy

Sparkling Water

Bottled Water

Rinse the romaine lettuce thoroughly under cold water, then dry it using a salad spinner or paper towels. Chop the lettuce into bite-sized pieces and place it in a large salad bowl.