Cook! provides complete ready-to-cook dinners with fresh, restaurant-quality
ingredients chopped, sliced, diced and measured, delivered to Bay Area homes
and offices. Simply unzip the cooler bag, remove the delicious ingredients,
and follow the easy step-by-step directions. Dinner is ready in less than 20
minutes. Here's where you can read more about our food.
Gourmet Kits for Two (Servings range from 1 to as many as you can fit around your dinner table)
Busy couples rejoice! No more lukewarm delivery or
re-heated take-out meals. Cook! delivers the aromas, sounds and flavors of
preparing and enjoying gourmet dinners without the hassles of shopping or
chopping.
Family Dinners (serves 4-5)
Even the kids will love our scrumptious family
friendly dinners, ready to eat in only 20 minutes. Using the same organic
and fresh ingredients, priced and portioned for the whole family. Delicious
tasting and nutritious - but you don't have to tell the kids it's good for
them.
We will automatically send you the Family Favorites followed by the Healthy Vegetarian options if you do not choose what you want for the coming weeks. To select your menu options, go to Change My Weekly Menu
Week
1 - 2 April 2008
Chef's
Choice
Equipment needed
Korean style beef with Kimchi, Sticky Rice, and Organic Stir-fried Greens
We marinade the beef with a bulgolgi style seasoning of soy sauce, sesame oil, brown sugar, garlic and sake. You cook this in a skillet and serve it with spicy kimchi, and sticky rice. The Optional Appetizer also includes a stir-fry kit of organic fresh greens.
The cooking kit includes
Seasoned beef
Sticky rice
Kim chi
Stir-fry kit (Optional Appetizer)
Optional Dessert
Almond Raspberry Tartlet Fresh raspberries just in season are used to make this wonderful tartlet with a rich shortbread pastry crust and sprinkled with toasted almonds
Alternate
Choice
Equipment needed
Grilled Organic Eggplant over Marinara sauce, and a Salad of Organic Spring Mix and Blueberries
We prepare a home-made marinara sauce and also lightly grill the sliced eggplant. You layer the sauce together with sliced mushrooms, eggplants, fresh basil, and grated Parmesan cheese and bake it in the oven. Enjoy with a Optional Appetizer of organic spring mix with blueberries, toasted pine nuts and crumbled feta cheese.
The cooking kit includes
Marinara sauce
Grilled eggplant and ingredients
Salad kit (Optional Appetizer)
Optional Dessert
Almond Raspberry Tartlet Fresh raspberries just in season are used to make this wonderful tartlet with a rich shortbread pastry crust and sprinkled with toasted almonds
Week
2 - 9 April 2008
Chef's
Choice
Equipment needed
Grilled Peking Duck Breast with Kumquat Relish and Roasted Potatoes, and an Organic Baby Spinach Salad with Oranges and Avocado
We season the duck breast overnight with a blend of allspice, nutmeg, paprika, garlic, ginger, and thyme. You roast the duck breasts and serve it with a home-made relish of organic kumquat. Served with a side of roasted potatoes, and an Optional Appetizer of organic baby spinach, oranges, and avocado in a sesame dressing.
The cooking kit includes
Marinated duck
Kumquat relish
Potatoes
Salad kit (Optional Appetizer)
Optional Dessert
Chocolate Fondue
Seasonal fresh fruits paired with a thinned ganache sauce. You heat the fondue and dip the fruits.
Alternate
Choice
Equipment needed
Sautéed Halibut in a White Wine Sauce with Organic Green Beans, and a Salad of Baby Spinach with Oranges and Avocado
You lightly sauté fresh halibut fillets and make a white wine sauce with lemon juice, butter, scallions, capers, and organic tomatoes. Served with a healthy side of organic green beans, and an Optional Appetizer of organic baby spinach, oranges, and avocado in a sesame dressing.
The cooking kit includes
Halibut
White wine sauce kit
Green beans
Salad kit (Optional Appetizer)
Optional Dessert
Chocolate Fondue
Seasonal fresh fruits paired with a thinned ganache sauce. You heat the fondue and dip the fruits.
Week
3 - 16 April 2008
Chef's
Choice
Equipment needed
Grilled Tandoori Style Chicken Breasts with Mango Rice Pilaf and Salad of Mizuna with Apples and Manchego
Organic Fulton Valley chicken breasts are marinated overnight with a home-made fresh tandoori mixture. You just need to put these into the oven, and enjoy with a tasty mango rice pilaf. The Optional Appetizer is a salad of organic baby mizuna with toasted sliced almonds, crisp Granny Smith apples, and shaved manchego cheese in a cider vinaigrette.
The cooking kit includes
Chicken breasts
Mango pilaf
Salad kit (Optional Appetizer)
Optional Dessert
Strawberry Shortcake A zesty lemon shortcake comes with citrus-soaked strawberries and lightly sweetened whipped cream. You assemble the elements!
Alternate
Choice
Equipment needed
Spicy Shrimp and Fresh Linguine with Puttanesca Sauce and Salad of Mizuna with Apples and Manchego
We prepare the puttanesca sauce with anchovies, olives, capers, garlic and tomatoes. You get to finish the sauce with some king prawns so that they are cooked just right, and serve with fresh linguine. The Optional Appetizer is a salad of organic baby mizuna with toasted sliced almonds, crisp Granny Smith apples, and shaved manchego cheese in a cider vinaigrette.
The cooking kit includes
Puttanesca sauce
King prawns
Pasta
Salad kit (Optional Appetizer)
Optional Dessert
Strawberry Shortcake A zesty lemon shortcake comes with citrus-soaked strawberries and lightly sweetened whipped cream. You assemble the elements!
Week
4 - 23 April 2008
Chef's
Choice
Equipment needed
Grilled Adobo-spiced Pork Chops, with a Spring Potato Hash and a Home-made Tomato Soup
Natural porterhouse pork chops are seasoned with an adobo mix, which you then grill or sauté on the pan. This has a slight kick to it, so it should be good for spice lovers. The pork chops come with a potato hash with bacon bits, and spring vegetables. The Optional Appetizer is a home-made tomato soup, in anticipation of the warmer days!
The cooking kit includes
Pork chops
Potato hash kit
Tomato soup Optional Appetizer)
Optional Dessert
Mexican Chocolate Cake Dark blackout cake with creamy Mexican chocolate ganache layers
Chef's
Choice
Equipment needed
Grilled Halloumi Cheese with Roasted Vegetables and Couscous salad with Home-made Tomato Soup
You get to grill halloumi, a Cypriot cheese, which develops a delicious, crunchy crust. This gets served on a bed of roasted peppers, zucchini, and eggplants with couscous. The Optional Appetizer is a home-made tomato soup, in anticipation of the warmer days!
The cooking kit includes
Halloumi cheese
Roasted Vegetable Kit
Tomato soup (Optional Appetizer)
Optional Dessert
Mexican Chocolate Cake
Dark blackout cake with creamy Mexican chocolate ganache layers
Week
5 - 30 April 2008
Chef's
Choice
Equipment needed
Grilled Flank Steak with Peperonata and Baby Arugula with Strawberries, Toasted Pecans and Crumbled Goats Cheese
You get to rub the flank steak with some dried oregano and thyme, and then grill them. The steaks are served with a flavor-packed peperonata, and a side of creamy mashed potatoes and parsnips. The Optional Appetizer is a salad of organic baby arugula, strawberries, toasted pecans and crumbled goats cheese.
The cooking kit includes
Flank steak
Peperonata
Mashed potatoes and parsnips
Salad kit (Optional Appetizer)
Optional Dessert
Cranberry Tartlet
A raving favorite with many of our customers, this is a great dessert made with cranberries in a shortbread crust and topped with a cranberry curd.
Chef's
Choice
Equipment needed
Seared Albacore Tuna Steak with Wasabi Green Onion Mayonnaise, green beans with caramelized onions and miso soup
A healthy and gourmet dinner where you sear the tuna and serve it with a wasabi and green onion mayonnaise sauce. Organic snow peas are lightly sautéed, and an Optional Appetizer of miso soup with shitake mushrooms makes the meal even more special.
The cooking kit includes
Tuna
Wasabi green onions mayonnaise
Snow peas kit
Miso soup (Optional Appetizer)
Optional Dessert
Cranberry Tartlet
A raving favorite with many of our customers, this is a great dessert made with cranberries in a shortbread crust and topped with a cranberry curd.
We will automatically send you the Chef's Choice if you do not choose what you want for the coming weeks. To select your menu option, go to Change My Weekly Menu
Week
1 - 7 May 2008
Family Favorite
Caramelized Organic Ginger Chicken with Jasmine Rice
We use organic Fulton Valley chicken pieces and marinade them in a ginger sauce in advance. You get to pan fry the chicken until they are caramelized, and re-heat the Jasmine rice.
The meal kit (serves 4) includes
Marinated chicken
Jasmine rice
Optional Side:
An organic baby bok choi stir-fry kit
Equipment needed
Healthy Vegetarian
Moroccan Style Vegetable Stew with Couscous
A really healthy vegetarian stew with zucchini, green cabbage, butternut squash, chickpeas, tomatoes, carrots and turnips seasoned with a dash of fiery harrisa, saffron, tumeric, cardamom, cloves, nutmeg, and cinnamon. All you need to do is reheat the stew and serve it with couscous.
The meal kit (serves 4) includes
Moroccan stew
Couscous
Optional Side:
An organic spring mix with red onions, crumbled feta cheese and a home-made vinaigrette
Equipment needed
Mom’s Comfort Food
All Natural Meatloaf with mashed potatoes
An especially juicy meatloaf that comes packed with flavor – ground all natural beef chuck, pork, with some chopped bacons, veggies, and even a hint of sweetness with organic Medjool dates. Something that both kids and adults will love. This comes with our organic mashed potatoes.
The meal kit (serves 4) includes
Meatloaf
Mashed potatoes
Optional Side:
Enjoy a healthy side of broccoli, cauliflower and carrots!
Equipment needed
Week
2 - 14 May 2008
Family Favorite
Grilled Salmon with Tomato Chipotle Sauce
Using the best salmon from Fresh Fish, you roast the large salmon fillet and top it with a home-made tomato chipotle sauce.
The meal kit (serves 4) includes
Salmon fillet
Tomato chipotle sauce
Optional Side:
Enjoy with a side of organic green beans, washed and ready-to-cook
Using a recipe from What’s Cooking, we provide you with all the ingredients you need to make a healthy vegetarian enchilada. This is a fun dinner that everyone can help put together.
The meal kit (serves 4) includes
Enchilada kit
Optional Side:
Add a side of organic refried beans and Mexican rice
Equipment needed
Mom’s Comfort Food
Chicken Pilaf with Organic Raisins and Toasted Nuts
This is a healthy brown rice chicken pilaf which is prepared with garlic, currants, cinnamon, shallots, and a mix of spices, and topped with grilled organic Fulton Valley chicken pieces.
The meal kit (serves 4) includes
Chicken pilaf
Optional Side: An organic baby spinach salad with oranges and a sesame salad dressing
Equipment needed
Week
3 - 21 May 2008
Family Favorite
Fulton Valley Chicken Tagine with Couscous
Inspired by my friend Christine, we pre-cooked the organic Fulton Valley chicken thighs in a Moroccan tagine with preserved lemons, chopped parsley, onions, ginger and tomatoes. You re-heat and serve with a fennel couscous.
The meal kit (serves 4) includes
Chicken tagine
Couscous
Optional Side:
An organic spring mix salad with Granny Smith apples
Equipment needed
Healthy Vegetarian
Artichoke & Sun-dried Tomato Ravioli with Spinach Pasta in a Cream Sauce with Asparagus
The ravioli is made with organic flour, spinach, eggs, and durum flour. It is filled with artichokes, sun-dried tomatoes, oregano, salt and pepper. We prepare a reduced cream sauce with fresh asparagus which you reheat gently and serve.
The meal kit (serves 4) includes
Ravioli
Asparagus cream sauce
Optional Side:
An organic spring mix salad with Granny Smith apples
Equipment needed
Mom’s Comfort Food
Smoked Ham, Kale and Cannellini Bean Stew
This is a wonderful stew that would warm up your belly. Something that even kids will love – it is a healthy stew where we add lots of bacon, smoked ham, veggies, and cannellini beans. To finish off the stew, you just reheat and add the kale. This is definitely a good way to get your children loving greens!
The meal kit (serves 4) includes
Stew
Optional Side:
An organic spring mix salad with Granny Smith apples
Equipment needed
Week
4 - 28 May 2008
Family Favorite
Fresh tilapia soft tacos with home-made avocado and tomato salsa
We make a fresh avocado and tomato salsa, and provide you with the ingredients you need to assemble your own tilapia taco. You just need to grill the tilapia, and have fun assembling the tacos with the kids!
The meal kit (serves 4) includes
Tilapia
Taco kit
Optional Side:
Add a side of organic refried beans and Mexican rice
Equipment needed
Healthy Vegetarian
Vegetarian all bean chili with brown rice
We soak organic red kidney beans, pinto beans and a medley of other beans and make a vegetarian chili with beans, chipotle, chilies, onions, paprika, chili, cumin and other spices. You get to reheat this and serve with brown rice, which is rich in fiber and vitamins!
The meal kit (serves 4) includes
Vegetarian chili
Brown rice
Optional Side:
Organic romaine salad with a creamy Cesar dressing and home-made croutons
Equipment needed
Mom’s Comfort Food
Green Chile Beef Stew
A Mexican inspired stew; this is made with all natural beef instead of pork and spiced with cumin, garlic, and fresh green chilies.
The meal kit (serves 4) includes
Green chile beef stew
Optional Side:
A baby arugula salad with goats cheese in a strawberry vinaigrette
