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 - 7 May 2008
Chef's
Choice
Equipment needed
Cayenne and Lime-marinated Chicken with Ancho Chili Sauce, Rice and Black beans with Tomato and Roasted Corn Salad
Organic Fulton Valley chicken breasts are marinated in fresh oregano, rosemary, cayenne and lime juice. You get to grill the chicken breasts and serve it with our home-made ancho chilli sauce, rice and beans. Enjoy with a Optional Appetizer of organic cherry tomatoes, roasted corn, cucumbers, toasted pumpkin seeds, and a little organic spring mix.
The cooking kit includes
Chicken breast
Rice and beans
Ancho chili sauce
Salad kit (Optional Appetizer)
Optional Dessert
Toffee Fudge Brownie with Caramel Chocolate Sauce
Dark rich toffee brownie drizzled with a delicious caramel chocolate sauce
Alternate
Choice
Equipment needed
Eggplant Stew with Pomegranate Molasses with Tomato and Roasted Corn Salad
Using organic eggplants, we make a Turkish-inspired stew with pomegranate molasses, onions, garlic, mint, tomatoes, chickpeas, and chiles. The tangy flavor of the pomegranate molasses gives this healthy vegetarian stew an adult sophistication. Enjoy with a Optional Appetizer of organic cherry tomatoes, roasted corn, cucumbers, toasted pumpkin seeds, and a little organic spring mix.
The cooking kit includes
Eggplant stew
Salad kit (Optional Appetizer)
Optional Dessert
Toffee Fudge Brownie with Caramel Chocolate Sauce
Dark rich toffee brownie drizzled with a delicious caramel chocolate sauce
Week
2 - 14 May 2008
Chef's
Choice
Equipment needed
Grilled Steak with Lemongrass Rub, Coconut Rice and Pea shoots with Shitake Mushrooms
All natural flank steak is seasoned with a lemongrass rub with ginger, garlic, shallots and chili. You get to grill this, and serve with a side of coconut rice. Enjoy with a stir-fry of pea shoots with organic shitake mushrooms.
The cooking kit includes
Marinated steak
Coconut rice
Stir-fry kit (Optional Appetizer)
Optional Dessert
Apricot Goat Cheese Tart
A sweet caramelized apricot tart smeared with creamed goat cheese
Alternate
Choice
Equipment needed
Stir-fry Thai Style Shrimp and Veggies with Coconut Rice and Tom Yum Soup
You get to stir-fry this healthy dish of king prawns with shredded cabbage, carrots, peppers, scallions, garlic, ginger, and tamari. Served with coconut jasmine rice, the Optional Appetizer is a spicy Tom Yum soup.
The cooking kit includes
King Prawns
Stir-fry Kit
Coconut rice
Soup (Optional Appetizer)
Optional Dessert
Apricot Goat Cheese Tart
A sweet caramelized apricot tart smeared with creamed goat cheese
Week
3 - 21 May 2008
Chef's
Choice
Equipment needed
Grilled Lamb Chops with Curried Couscous and Zucchini Raita with Home-made Tomato Soup
You pan-grill or grill (if the weather is good enough) the lamb chops and serve it with a cool zucchini raita, and curried couscous. The raita is made with fresh yoghurt, shredded zucchini and some lemon juice. We also made our own tomato soup with the early tomatoes that are coming into season.
The cooking kit includes
Lamb chops
Zucchini raita
Curried couscous kit
Soup (Optional Appetizer)
Optional Dessert
Cranberry Rosemary Pound Cake with Fresh Fruit Compote A moist soft pound cake specked with fragrant fresh rosemary and loaded with cranberries. Accompanied with a seasonal fruit compote.
Alternate
Choice
Equipment needed
Walnut crusted salmon with mint carrots and green beans with Home-made Tomato Soup
We prepare a wonderful crust for the salmon with toasted walnuts, pankos, and fresh herbs of parsley, basil, and chives. All you need to do is put the salmon into the oven, and enjoy with a side of organic mint carrots and green beans. The Optional Appetizer is a home-made tomato soup.
The cooking kit includes
Walnut-crusted Salmon
Green beans and carrots
Soup (Optional Appetizer)
Optional Dessert
Cranberry Rosemary Pound Cake with Fresh Fruit Compote A moist soft pound cake specked with fragrant fresh rosemary and loaded with cranberries. Accompanied with a seasonal fruit compote.
Week
4 - 28 May 2008
Chef's
Choice
Equipment needed
Pork chops with Nectarine Relish, Pureed Ginger Carrots, and Baby Arugula with Raspberries, Goat cheese, and Toasted Walnuts
You pan-grill the natural pork chops and serve them with a tangy relish of nectarines, toasted pine nuts and onions and flavored with honey, balsamic vinegar, olive oil, and basil. Enjoy with a side of organic ginger carrot puree. The Optional Appetizer is an organic baby arugula salad with raspberries, crumbled goat cheese and toasted walnuts in a raspberry vinaigrette dressing.
The cooking kit includes
Pork chops
Nectarine relish
Ginger carrot puree
Salad kit (Optional Appetizer)
Optional Dessert
Peach Walnut Shortbread Tartlet A cookie-like peach and walnut tartlet topped with fresh peaches and glazed with peach jam
Alternate
Choice
Equipment needed
Tomatoes Stuffed with Herbed couscous, Baby Arugula with Raspberries, Goat cheese, and Toasted Walnuts
Giant organic tomatoes are hollowed and stuffed with cooked couscous, chopped nuts, parsley, and other fresh herbs. All you need to do is to put them in the oven. The Optional Appetizer is an organic baby arugula salad with raspberries, crumbled goat cheese and toasted walnuts in a raspberry vinaigrette dressing.
The cooking kit includes
Stuffed tomatoes
Salad kit (Optional Appetizer)
Optional Dessert
Peach Walnut Shortbread Tartlet A cookie-like peach and walnut tartlet topped with fresh peaches and glazed with peach jam
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
