you've got kitchen backup
founded by professional home cooks, to make you feel like one.
let's get dinner done.
delicious, wholesome, multi-use staples have arrived.
because it's not just about being fed. it's getting good food on your table, and happy people around it.
fresh, bright & flavorful
10 veggies. 0 junk. 0 added sugar.
toss our gluten-free, veggie-packed sauce in a vegan grain bowl, or use it to braise beef shortribs, we've got you!
however you want to cook, we're here to help.
recipes from our kitchen
Savory bread pudding
Meet the underrated cousin of pizza, lasagna, and other Italian-y, carby, comfort foods. Make this beauty ahead of time and you’ve got brunch, lunch, or dinner for your crew on lock - just add a crunchy green salad.
Banza rice stuffed peppers with feta, pepitas, and chili-sage oil
Introducing the world's most delicious stuffed peppers. Aggressive claim? Yes. True? Um, yeah. You're going to make a quick and easy chili-sage oil, and you're going to wonder how you lived this long without it.
vegetable barley risotto
It's a stew! It's a risotto! It's freakin' delicious! This healthy, comforting, veggie-packed pot of goodness starts out like a stew, and if you leave it in the fridge overnight, it becomes a kind of cheaters risotto.
So what we are trying to say is make a double batch, eat it for dinner, and then reheat the next day, and top with a fried egg for a decadent brunch.
Savory bread pudding
Meet the underrated cousin of pizza, lasagna, and other Italian-y, carby, comfort foods. Make this beauty ahead of time and you’ve got brunch, lunch, or dinner for your crew on lock - just add a crunchy green salad.
Banza rice stuffed peppers with feta, pepitas, and chili-sage oil
Introducing the world's most delicious stuffed peppers. Aggressive claim? Yes. True? Um, yeah. You're going to make a quick and easy chili-sage oil, and you're going to wonder how you lived this long without it.
vegetable barley risotto
It's a stew! It's a risotto! It's freakin' delicious! This healthy, comforting, veggie-packed pot of goodness starts out like a stew, and if you leave it in the fridge overnight, it becomes a kind of cheaters risotto.
So what we are trying to say is make a double batch, eat it for dinner, and then reheat the next day, and top with a fried egg for a decadent brunch.
"like having your own personal chef (in a jar)" -