CookUnity

Juicy skirt steak, marinated overnight in adobo for bold flavor, served with fresh basil chimichurri and smoky, nutty romesco.

Slow-braised beef birria quesadillas with Oaxaca & mozzarella, served with consommé, avocado sauce, and red cabbage slaw.

BBQ chicken with Chef Chris Ratel’s sweet-smoky sauce, served with mac ’n’ cheese and pepper jack–cheddar crust. Contains milk, fish, wheat, soy, and mustard.

Garlic- and Cajun-spiced roasted shrimp over creamy corn grits, topped with pepper jack cheese. Contains milk, shellfish, and celery.

Chef Esther Choi's take on a classic Japanese comfort food, this bold and savory chicken teriyaki is served with furikake white rice and lightly charred broccolini.

Herb-grilled chicken over al dente fettuccine tossed in a creamy Alfredo sauce infused with white truffle oil.

Pan-fried chicken cutlets with Italian-German flavors, served with mustard mashed potatoes and lemon-tomato salad.

Vegetarian Italian classic made with fresh mozzarella, garlicky pesto and ricotta filling, slow oven-roasted tomatoes, and fresh lasagna noodles.

Naan pizza with tomato sauce, mozzarella, and pepperoni, finished with a drizzle of hot honey for a sweet-spicy kick.

Umami-rich mushroom quesadilla with cheddar and Oaxaca cheese, served with pickled onions, crema, and chipotle sauce.

Baked mac and cheese with seasoned ground beef, topped with pepper jack and crispy breadcrumbs.

This dish is all about the long simmer of the bolognese sauce, which comes finished with white wine. Very comforting!

Adobo-roasted pork tacos on corn tortillas, topped with pineapple and charred salsa verde.

Tex-Mex pork tacos with spicy braised barbacoa-style pork, queso fresco, crema, and salsa roja, served with red rice.

Beef picadillo style enchiladas with pepper, potatoes and raisins.

Cajun roasted shrimp over creamy pepper jack grits with cider-braised collards and smoky bacon.

Tender marinated chicken breast seasoned with turmeric, cumin, and garam masala in a velvety tomato-butter sauce. Served with fluffy jasmine rice and roasted green beans.

Buttermilk-marinated fried chicken strips with a honey-gochujang dip that balances sweet heat with sesame and garlic.

A French onion soup-inspired burger featuring a juicy beef patty topped with Swiss cheese, sautéed mushrooms, spinach, and caramelized onions.

Roasted sweet potato "lasagna" with mushrooms, kale, ricotta, mozzarella, and poblano cream sauce.

Plant-based enchiladas with potatoes, mushrooms, spinach, and vegan mozzarella, topped with creamy poblano sauce. Served with black bean quinoa and pico de gallo.

Chef Chris serves cavatappi pasta in a creamy pecorino sauce with butter and a touch of black pepper—simple, cozy, and kid-friendly.

Kids will love this cozy rigatoni bolognese with rich beef sauce, hidden veggies, and a sprinkle of cheese.

A cheesy naan pizza with tomato sauce, mozzarella, Grana Padano, and basil—perfectly sized for little appetites.

Classic spaghetti with roasted tomato sauce and Parmesan—simple, cozy, and kid-approved.

Kale salad with blackened Cajun shrimp, jalapeño-honey-cumin dressing, pepitas, feta, and cherry tomatoes.

Inspired by her mother’s Sunday tradition, Chef Aarthi’s comforting chicken is gently spiced with coriander and cumin, served with steamed jasmine rice and hearty spinach dal for a warm taste of home.

Tender grilled tandoori chicken served over turmeric and coconut-infused rice with spiced, stewed chickpea daal and a side of creamy yogurt raita.

Hearty chicken Cobb with greens, corn, black beans, guacamole, and green goddess dressing.

Crispy chicken parmesan topped with gooey mozzarella cheese and marinara sauce.

A lemony garlic and cream sauce brightens up the entire dish. Simple yet packed with flavor, the chicken really shines in this dish.

Caribbean-style chicken and potato stew with coconut milk, served with basmati rice and black beans.

Succulent, lightly spicy ground beef kebab flavored with mint, ginger, and garam masala. Served over lime-infused Indian-style rice with a side of vegetables and a refreshing mint-cucumber yogurt dip.

Grilled naan topped with marinara, mozzarella, Grana Padano, basil, and olive oil.

Cajun blackened shrimp over white cheddar risotto with pancetta, green onions, and tomato-herb sauce.

Cheese tortellini in a buttery Parmesan sauce with peas, served with roasted carrots.

Tricolor rotini with chicken, shrimp, Andouille sausage, peppers, and creamy Creole rosé sauce.

Chicken in a silky butter tomato sauce with cumin-pea rice.

Thai chicken sausage with jasmine rice, peppers, and coconut turmeric curry.

Veggie fried rice with eggs and roasted chicken, served with bibimbap sauce.

Honey garlic shrimp with vegetables over cilantro jasmine rice.

Mac and cheese with butternut squash sauce.

Salmon burger with lettuce, tomato, red onion, Sriracha aioli, and fries.

Teriyaki-glazed beef and pork meatballs with brown rice and mixed vegetables.

Rigatoni in creamy vegan vodka sauce with eggplant, lentil, and pumpkin “meatballs.”

Grilled marinated chicken over kale Caesar salad with croutons and creamy dressing—a simple, comforting favorite.

Kale salad with blackened Cajun shrimp, tossed in a jalapeño honey-cumin dressing and topped with pepitas, feta, and cherry tomatoes.

Hearty chicken Cobb with greens, corn, black beans, guacamole, and green goddess dressing.

Grilled marinated chicken over kale Caesar salad with croutons and creamy dressing—a simple, comforting favorite.

Tender thyme-grilled chicken served with a sweet and tangy honey mustard sauce.

Crispy chicken parmesan topped with gooey mozzarella cheese and marinara sauce.

Chicken bites glazed with Sambal and hot honey.

Three peeled hard boiled eggs with a side of salsa verde.

Our Nutella Hazelnut Crunch Cake Jar features layers of moist chocolate cake, creamy Nutella mousse, and a satisfying hazelnut crunch for a rich, indulgent treat in every spoonful. Contains milk, eggs, coconut, hazelnuts, almonds, cereals containing gluten, wheat, soybeans.

Layers of moist vanilla cake, fresh strawberries, whipped cream, and strawberry cream cheese buttercream topped with cute decorative heart sprinkles. Celebrate Valentine’s Day with this delicious treat.

Classic tiramisu with coffee-soaked ladyfingers, creamy mascarpone, and a dusting of cocoa.

Moist red velvet cake with cream cheese buttercream frosting.

For this decadent French toast, Chef John soaks thick slices in eggs, milk, cream, vanilla, and cinnamon—this process infuses the bread with flavor and ensures it becomes wonderfully custardy when griddled.

Crispy breakfast quesadillas with eggs, bacon, and cheddar, served with salsa roja and crema.

Soft scrambled eggs, brie, and bacon wrapped in a toasted tortilla, served with sun-dried tomato basil pesto.

Mini banana bread loaves with walnuts, served with salted honey whipped butter for a sweet-savory twist.

Golden pancakes served with creamy honey butter and bright strawberry compote—simple, comforting, and delicious.

A hearty breakfast sandwich with egg white omelet, turkey sausage, Gruyère, sweet potato, and spicy red pepper sauce on a toasted potato bun.

Chef Santiago Lopez's take on a classic, protein-packed breakfast. His version of Steak and Eggs brings together seasoned flank steak and eggs, served along with Mexican home fries and sautéed spinach.

A hearty chorizo and egg burrito with beans, queso, and adobo potatoes, served with salsa verde and crema.

Scrambled eggs, bacon, and American cheese in a griddled tortilla with chipotle aioli, served with extra aioli.

Moist carrot muffins with warm spices, walnuts, currants, and a tangy lemon glaze.

Buttery croissant with smoked ham, Swiss, Brie, and chive eggs, served with Honey-Dijon and baby arugula.

Panko-crusted chicken and a Southwestern omelet on a potato bun, served with fire-roasted pepper sauce.

Overnight oats with chia, blueberry compote, fresh berries, and toasted coconut.

Greek yogurt with cinnamon-spiced peaches and crunchy granola.

Three peeled hard boiled eggs with a side of salsa verde.

Delight in BBQ chicken with Chef Chris Ratel's sweet and smoky sauce, paired with gooey mac 'n' cheese topped with pepper jack-cheddar crumb crust. Contains milk, fish, wheat, soybeans, mustard. This meal is cold and will need to be heated up at your own convenience. Scan the QR code on the meal sleeve for easy reheating instructions!

Chef Santiago Lopez brings his hometown favorite to life with rich beef birria, slow-braised and tucked into cheesy quesadillas with Oaxaca and mozzarella. Served with the savory braising broth, creamy avocado sauce, and crisp red cabbage slaw, this dish is bold, comforting, and unforgettable. Contains milk, wheat, soybeans. This meal is cold and will need to be heated up at your own convenience. Scan the QR code on the meal sleeve for easy reheating instructions!

Chef Esther Choi's take on a classic Japanese comfort food, this bold and savory chicken teriyaki is served with furikake white rice and lightly charred broccolini. Contains cereals containing gluten, wheat, soybeans, sesame seeds. This meal is cold and will need to be heated up at your own convenience. Scan the QR code on the meal sleeve for easy reheating instructions!

Chef Santiago Lopez's take on a classic, protein-packed breakfast. His version of Steak and Eggs brings together seasoned flank steak and eggs, served along with Mexican home fries and sautéed spinach. This meal is cold and will need to be heated up at your own convenience. Scan the QR code on the meal sleeve for easy reheating instructions!

Crispy chicken parmesan topped with gooey mozzarella cheese and marinara sauce. By Chef John DeLucie. (serves 2) Contains milk, eggs, wheat, soybeans. This meal is cold and will need to be heated up at your own convenience. Scan the QR code on the meal sleeve for easy reheating instructions!

Take a Diet Coke break with this refreshing, no-calorie soft drink

Good ‘ole citrus goodness with a hint of nostalgia.

A modern take on the classic root beer.

Get ready to turn up the heat! This daring blend of pineapple, ghost pepper, and turmeric is your fiery go-to for a metabolism boost.

Chef Chris serves cavatappi pasta in a creamy pecorino sauce with butter and a touch of black pepper—simple, cozy, and kid-friendly.

Cheese tortellini in a buttery Parmesan sauce with peas, served with roasted carrots.

Veggie fried rice with eggs and roasted chicken, served with bibimbap sauce.

Mac and cheese with butternut squash sauce.

Teriyaki-glazed beef and pork meatballs with brown rice and mixed vegetables.

Pan-fried chicken cutlets with Italian-German flavors, served with mustard mashed potatoes and lemon-tomato salad.

BBQ chicken with Chef Chris Ratel’s sweet-smoky sauce, served with mac ’n’ cheese and pepper jack–cheddar crust. Contains milk, fish, wheat, soy, and mustard.

Garlic- and Cajun-spiced roasted shrimp over creamy corn grits, topped with pepper jack cheese. Contains milk, shellfish, and celery.

Vegetarian Italian classic made with fresh mozzarella, garlicky pesto and ricotta filling, slow oven-roasted tomatoes, and fresh lasagna noodles.

Kale salad with blackened Cajun shrimp, jalapeño-honey-cumin dressing, pepitas, feta, and cherry tomatoes.

Baked mac and cheese with seasoned ground beef, topped with pepper jack and crispy breadcrumbs.

Cajun roasted shrimp over creamy pepper jack grits with cider-braised collards and smoky bacon.

Roasted sweet potato "lasagna" with mushrooms, kale, ricotta, mozzarella, and poblano cream sauce.

Chef Chris serves cavatappi pasta in a creamy pecorino sauce with butter and a touch of black pepper—simple, cozy, and kid-friendly.

Classic spaghetti with roasted tomato sauce and Parmesan—simple, cozy, and kid-approved.

Cheese tortellini in a buttery Parmesan sauce with peas, served with roasted carrots.

Tricolor rotini with chicken, shrimp, Andouille sausage, peppers, and creamy Creole rosé sauce.

Cajun blackened shrimp over white cheddar risotto with pancetta, green onions, and tomato-herb sauce.

Our Nutella Hazelnut Crunch Cake Jar features layers of moist chocolate cake, creamy Nutella mousse, and a satisfying hazelnut crunch for a rich, indulgent treat in every spoonful. Contains milk, eggs, coconut, hazelnuts, almonds, cereals containing gluten, wheat, soybeans.

Layers of moist vanilla cake, fresh strawberries, whipped cream, and strawberry cream cheese buttercream topped with cute decorative heart sprinkles. Celebrate Valentine’s Day with this delicious treat.

Classic tiramisu with coffee-soaked ladyfingers, creamy mascarpone, and a dusting of cocoa.

Take a Diet Coke break with this refreshing, no-calorie soft drink

Good ‘ole citrus goodness with a hint of nostalgia.

A modern take on the classic root beer.

Cheese tortellini in a buttery Parmesan sauce with peas, served with roasted carrots.

Chef Chris serves cavatappi pasta in a creamy pecorino sauce with butter and a touch of black pepper—simple, cozy, and kid-friendly.

Traditional Mexican-style tacos featuring slow-roasted, adobo-rubbed pork shoulder. Served on soft corn tortillas and topped with sweet cubed pineapple and zesty charred salsa verde.

Umami-rich mushroom quesadilla with cheddar and Oaxaca cheese, served with pickled onions, crema, and chipotle sauce.

Savory beef picadillo enchiladas prepared with a blend of bell peppers, potatoes, and raisins for a touch of sweetness. Wrapped in corn tortillas and topped with traditional sauce and cheese.

Tex-mex style pork tacos featuring spicy braised pork cooked barbacoa-style until pull-apart tender. Served in soft corn tortillas with queso fresco, Mexican crema, and homemade salsa roja, with a side of red rice.

A French onion soup-inspired burger featuring a juicy beef patty topped with Swiss cheese, sautéed mushrooms, spinach, and caramelized onions.

Plant-based enchiladas with potatoes, mushrooms, spinach, and vegan mozzarella, topped with creamy poblano sauce. Served with black bean quinoa and pico de gallo.

Tender grilled tandoori chicken served over turmeric and coconut-infused rice with spiced, stewed chickpea daal and a side of creamy yogurt raita.

Two cheesy quesadillas stuffed with Mexican-spiced scrambled eggs, crispy bacon, and melted cheddar cheese. Served with sides of fresh salsa roja and crema for dipping.

Soft scrambled eggs, brie, and bacon wrapped in a toasted tortilla, served with sun-dried tomato basil pesto.

Mini banana bread loaves with walnuts, served with salted honey whipped butter for a sweet-savory twist.

Our Nutella Hazelnut Crunch Cake Jar features layers of moist chocolate cake, creamy Nutella mousse, and a satisfying hazelnut crunch for a rich, indulgent treat in every spoonful. Contains milk, eggs, coconut, hazelnuts, almonds, cereals containing gluten, wheat, soybeans.

Layers of moist vanilla cake, fresh strawberries, whipped cream, and strawberry cream cheese buttercream topped with cute decorative heart sprinkles. Celebrate Valentine’s Day with this delicious treat.

Classic tiramisu with coffee-soaked ladyfingers, creamy mascarpone, and a dusting of cocoa.

Moist red velvet cake with cream cheese buttercream frosting.

Take a Diet Coke break with this refreshing, no-calorie soft drink

Good ‘ole citrus goodness with a hint of nostalgia.

A modern take on the classic root beer.

Tender marinated chicken breast seasoned with turmeric, cumin, and garam masala in a velvety tomato-butter sauce. Served with fluffy jasmine rice and roasted green beans.

Buttermilk-marinated fried chicken strips with a honey-gochujang dip that balances sweet heat with sesame and garlic.

Inspired by her mother’s Sunday tradition, Chef Aarthi’s comforting chicken is gently spiced with coriander and cumin, served with steamed jasmine rice and hearty spinach dal for a warm taste of home.

Chicken in a silky butter tomato sauce with cumin-pea rice.

Thai chicken sausage with jasmine rice, peppers, and coconut turmeric curry.

Classic tiramisu with coffee-soaked ladyfingers, creamy mascarpone, and a dusting of cocoa.

Good ‘ole citrus goodness with a hint of nostalgia.

A modern take on the classic root beer.