Steak pizzaiola with tomatoes and sweet peppers over creamy polenta.
Salmon and quinoa bowls with wilted greens and citrus dressing.
Price Breakdown: $72 a week for two meals With more than 20 weekly recipes, you can choose between oven-ready plates, prepped servings, and classic meals that still require you to do all the chopping servings vary between two and four. When it comes to fish, Sunbasket uses only wild-caught seafood recommended by the Monterey Bay Aquarium Seafood Watch program. All meat ingredients are antibiotic- and hormone-free and the eggs are organic. Sunbasket has a health and sustainability angle, offering Paleo, gluten-free, pescatarian, vegetarian, vegan, carb-conscious, Mediterranean, “quick and easy,” diabetes-friendly, and “lean and clean” recipes developed by former Slanted Door chef Justine Kelly.
0 kommentar(er)
