Sous vide oregano chicken breast with roasted asparagus, carrots, lemon couscous and a roasted sesame dressing.
Smoked duck breast, quinoa, with a kale and spinach salad, topped with Japanese cucumber and shimeji mushroom, and honey mustard.
Blackened herb tilapia with tomato pilaf rice, roasted sweet potatoes, broccoli and onion cucumber tzatziki.
Thai basil minced chicken with long beans, brown rice and a soft boiled onsen egg.
Lemon and dill infused baked salmon with aglio olio pasta, edamame, sauteed bell peppers and shimeji mushrooms.
Sliced beef kimchi stew with enoki mushrooms, wakame seaweed, and Japanese rice balls with furikake.
French chicken with mixed forest mushrooms, baby spinach, tagliatelle pasta, and a cherry tomato confit.
Fusilli Pasta in Red Pesto Sauce with Trio Mushroom, Cashew Nuts & Feta Cheese.
Fusilli pasta in harissa pesto sauce with cherry tomatoes and feta cheese crumble.
Shrimp and chicken sausages with roasted button mushrooms in chipotle tomato sauce, with kale and butter rice.
Minced beef ragout with kidney beans, button mushrooms and long-grain rice.