Nourish Weekly
Weekly Menus

What’s cooking this week

Menus rotate on a 4-week cycle. Private service clients may request up to 3 substitutions per week.

Private Service — 4-Week Rotation

Each weekly rotation includes 7 dinners and 5 lunches. Breakfasts available on request.

A
Rotation A

Comfort Classics

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Dinners7 meals

  1. 1Herb-roasted chicken thighs with garlic mashed potatoes and green beans
  2. 2Beef and vegetable stew with crusty bread
  3. 3Baked salmon with lemon dill rice and steamed broccoli
  4. 4Pasta Bolognese with ground beef, tomato sauce, and parmesan
  5. 5Pork tenderloin with roasted sweet potatoes and sautéed spinach
  6. 6Turkey meatloaf with mashed potatoes and glazed carrots
  7. 7Chicken pot pie with biscuit topping

Lunches5 meals

  1. 1Turkey and avocado wraps with side salad
  2. 2Tomato basil soup with grilled cheese
  3. 3Chicken Caesar salad (no crouton option available)
  4. 4Egg salad on toast with sliced cucumbers
  5. 5Lentil and vegetable soup with whole grain bread
B
Rotation B

California Fresh

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Dinners7 meals

  1. 1Grilled chicken with quinoa, roasted bell peppers, and avocado
  2. 2Black bean and sweet potato tacos with salsa and lime crema
  3. 3Baked cod with citrus rice pilaf and sautéed zucchini
  4. 4Turkey and vegetable stir-fry with brown rice
  5. 5Lemon garlic shrimp over pasta with asparagus
  6. 6Stuffed bell peppers with ground turkey, rice, and tomato sauce
  7. 7Chickpea and spinach curry with basmati rice

Lunches5 meals

  1. 1Caprese salad with fresh mozzarella, tomato, basil
  2. 2Black bean soup with sour cream and tortilla strips
  3. 3Grilled chicken and vegetable grain bowl
  4. 4Greek salad with hummus and pita
  5. 5Tuna salad lettuce wraps with cucumber and dill
C
Rotation C

Hearty & Warming

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Dinners7 meals

  1. 1Braised pot roast with root vegetables and egg noodles
  2. 2Chicken and wild rice soup
  3. 3Shepherd's pie with lamb or beef, peas, carrots, mashed potato top
  4. 4Baked pork chops with apple compote and roasted Brussels sprouts
  5. 5White bean and kale soup with Italian sausage
  6. 6Honey garlic salmon with roasted cauliflower and brown rice
  7. 7Chicken enchiladas with red sauce, cheese, and black beans

Lunches5 meals

  1. 1Split pea soup with ham
  2. 2Roasted vegetable and feta wrap
  3. 3Chicken tortilla soup
  4. 4Egg and veggie fried rice
  5. 5BLT pasta salad
D
Rotation D

Light & Balanced

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Dinners7 meals

  1. 1Herb-crusted tilapia with cucumber-tomato salad and quinoa
  2. 2Chicken and vegetable kabobs with tzatziki and pita
  3. 3Turkey lettuce wrap bowls with water chestnuts and hoisin sauce
  4. 4Shrimp and vegetable fried rice with edamame
  5. 5Zucchini noodles with turkey meat sauce
  6. 6Baked chicken breast with roasted root vegetables
  7. 7Mediterranean stuffed zucchini boats with couscous

Lunches5 meals

  1. 1Avocado and egg toast cups
  2. 2Minestrone soup
  3. 3Turkey and spinach pinwheel wraps
  4. 4Edamame and brown rice bowls with sesame dressing
  5. 5Broccoli cheddar soup
Community Batch

Community Batch Menus

Posted Monday each week. Order by Wednesday. Delivery Friday.

Week 1

  • Chicken and rice casserole with broccoli
  • Beef vegetable soup
  • Pasta primavera with Italian sausage
  • Turkey and sweet potato hash
  • Baked lemon chicken with herb rice
  • Beef and bean chili with cornbread
  • Pork tenderloin with mashed potatoes and green beans

Week 2

  • Chicken marsala with egg noodles
  • Lentil soup
  • Baked tilapia with Spanish rice
  • Turkey Bolognese with penne
  • Stuffed cabbage rolls with tomato sauce
  • Split pea and ham soup
  • Vegetable and cheese frittata with roasted potatoes

Week 3

  • Roast chicken and vegetable medley
  • White bean and sausage stew
  • Shrimp fried rice with edamame
  • Ground turkey taco bowls
  • Cream of tomato soup with grilled cheese
  • Beef stew with potatoes and carrots
  • Baked mac and cheese

Week 4

  • Herb salmon with lemon orzo and spinach
  • Chicken noodle soup
  • Pulled pork rice bowls with coleslaw
  • Veggie and egg breakfast burritos
  • Black bean and corn enchiladas with salsa verde
  • Beef and broccoli stir-fry with brown rice
  • Potato leek soup with ham
Garden Tending

Fresh from Humboldt County

Seasonal produce available from the garden for clients on the Garden Tending add-on service.

Spring & Summer

  • Lettuce & salad greens
  • Swiss chard & kale
  • Snap peas & snow peas
  • Zucchini & summer squash
  • Cucumbers
  • Tomatoes & cherry tomatoes
  • Basil, parsley & cilantro
  • Green beans
  • Beets
  • Radishes

Fall & Winter

  • Winter squash (butternut, delicata)
  • Root vegetables (carrots, parsnips, turnips)
  • Brussels sprouts
  • Cabbage & radicchio
  • Kale & collard greens
  • Garlic & onions
  • Leeks
  • Rosemary, thyme & sage
  • Potatoes
  • Cauliflower & broccoli

Don’t see what you’re looking for?

Private clients can request up to 3 substitutions per week. Or we can build a fully custom menu around your household’s needs.

Request a Custom Menu