Nutrtional and Food Handling

---

Chia Pudding with Fresh Berries, Granola, and Almond Milk, GF, V
Ingredients: Almond milk, chia seeds, agave, vanilla extract, blueberries, kiwi, house granola, rolled oats, pumpkin seeds, chia seed, toasted almonds, shredded coconut, coconut oil, maple syrup, cinnamon, salt, vanilla.
Allergens:  Tree nuts almonds, coconut.
Estimated Nutrition per serving: Calories 420, Protein 11 g, Carbohydrates 52 g, Total Fat 18 g, Saturated Fat 6 g, Fiber 13 g, Total Sugars 20 g, Added Sugars 10 g, Sodium 170 mg.
Heating instructions: Enjoy cold.
Storage: Keep refrigerated.
Best by: Eat or freeze within 3 days.

Basil and Ricotta Frittata with Spinach, Sweet Onions, and Roasted Tomato Jam, VEG, GF
Ingredients: Eggs, half and half, olive oil, sweet onions, spinach, ricotta, feta, salt, black pepper, tomatoes, shallot, garlic, brown sugar, apple cider vinegar, smoked paprika, red pepper flakes, thyme.
Allergens:  Egg, milk.
Estimated Nutrition per serving: Calories 360, Protein 22 g, Carbohydrates 16 g, Total Fat 24 g, Saturated Fat 11 g, Fiber 3 g, Total Sugars 9 g, Added Sugars 4 g, Sodium 660 mg.
Heating instructions: Oven, 300 F for 8 to 10 minutes, or microwave 45 to 60 seconds. Serve with tomato jam.
Storage: Keep refrigerated.
Best by: Eat or freeze within 3 days.

Smoked Salmon Tartine on Gluten Free Seeded Bread with Ursa Whipped Feta, Capers, and Red Onion, GF
Ingredients: Gluten free seeded bread, smoked salmon, feta, cream cheese, olive oil, lemon juice, honey, garlic, capers, red onion, fresh dill, pistachios.
Allergens:  Fish, milk, tree nuts pistachio.
Estimated Nutrition per serving: Calories 430, Protein 21 g, Carbohydrates 28 g, Total Fat 26 g, Saturated Fat 10 g, Fiber 4 g, Total Sugars 6 g, Added Sugars 2 g, Sodium 960 mg.
Heating instructions: Enjoy cold or room temperature.
Storage: Keep refrigerated.
Best by: Eat within 2 days.

Cinnamon Overnight Oats with Raisins and Toasted Almonds, V, GF
Ingredients: Gluten free rolled oats, almond milk, golden raisins, toasted sliced almonds, cinnamon, agave, salt.
Allergens:  Tree nuts almonds.
Estimated Nutrition per serving: Calories 360, Protein 9 g, Carbohydrates 55 g, Total Fat 12 g, Saturated Fat 1 g, Fiber 8 g, Total Sugars 19 g, Added Sugars 5 g, Sodium 170 mg.
Heating instructions: Enjoy cold or microwave 45 to 60 seconds.
Storage: Keep refrigerated.
Best by: Eat within 4 days.

Coconut Yogurt Parfait with House Granola, Strawberries, and Blueberries, V, GF
Ingredients: Coconut yogurt, house granola, rolled oats, pumpkin seeds, chia seed, toasted almonds, shredded coconut, maple syrup, coconut oil, vanilla, cinnamon, strawberries, blueberries.
Allergens:  Tree nuts almonds, coconut.
Estimated Nutrition per serving: Calories 420, Protein 8 g, Carbohydrates 52 g, Total Fat 20 g, Saturated Fat 11 g, Fiber 8 g, Total Sugars 24 g, Added Sugars 8 g, Sodium 120 mg.
Heating instructions: Enjoy cold.
Storage: Keep granola separate for crunch. Keep refrigerated.
Best by: Eat within 3 days.

Grilled Chicken Farro Bowl with Zucchini and House Chimichurri
Ingredients: Chicken breast, olive oil, salt, black pepper, farro, water, zucchini, parsley, cilantro, oregano, garlic, red wine vinegar, olive oil, red chili flakes, salt.
Allergens:  None. Contains gluten from farro if not certified gluten free.
Estimated Nutrition per serving: Calories 560, Protein 39 g, Carbohydrates 54 g, Total Fat 20 g, Saturated Fat 3 g, Fiber 9 g, Total Sugars 3 g, Added Sugars 0 g, Sodium 520 mg.
Heating instructions: Oven, 325 F for 10 to 12 minutes, or microwave 90 to 120 seconds, keep chimichurri chilled and add after heating.
Storage: Keep refrigerated.
Best by: Eat or freeze within 4 days.

Grilled Shrimp Salad with Kale, Arugula, Cherry Tomatoes, Crispy Chickpeas, and Ursa Sesame Ginger Dressing, GF
Ingredients: Shrimp, olive oil, lemon juice, salt, black pepper, kale, arugula, cherry tomatoes, chickpeas, olive oil, paprika, garlic powder, zaatar, rice vinegar, liquid aminos, sesame oil, fresh ginger, maple syrup.
Allergens:  Shellfish, sesame.
Estimated Nutrition per serving: Calories 420, Protein 26 g, Carbohydrates 34 g, Total Fat 20 g, Saturated Fat 3 g, Fiber 8 g, Total Sugars 8 g, Added Sugars 4 g, Sodium 780 mg.
Heating instructions: Enjoy cold.
Storage: Keep dressing separate. Keep refrigerated.
Best by: Eat within 2 days.

Turkey Lettuce Wraps with Thai Peanut Sauce, GF
Ingredients: Ground turkey, garlic, ginger, liquid aminos, olive oil, sesame oil, scallions, butter lettuce, peanut butter, rice vinegar, liquid aminos, agave, water, lime juice.
Allergens:  Peanuts, sesame.
Estimated Nutrition per serving: Calories 420, Protein 31 g, Carbohydrates 13 g, Total Fat 27 g, Saturated Fat 6 g, Fiber 3 g, Total Sugars 7 g, Added Sugars 4 g, Sodium 930 mg.
Heating instructions: Reheat turkey filling only, microwave 60 to 90 seconds, keep lettuce and sauce cold.
Storage: Keep components separate. Keep refrigerated.
Best by: Eat within 3 days.

Brown Rice Bowl with Avocado, Tamari Tofu, Pickled Onions, and Ursa Bright Sauce, V, GF
Ingredients: Brown rice, water, salt, extra firm tofu, liquid aminos, garlic, avocado, red onion, rice vinegar, water, honey, soy sauce or gluten free tamari, lemon lime juice blend, sesame oil.
Allergens:  Soy, sesame if used.
Estimated Nutrition per serving: Calories 520, Protein 17 g, Carbohydrates 67 g, Total Fat 21 g, Saturated Fat 3 g, Fiber 9 g, Total Sugars 7 g, Added Sugars 3 g, Sodium 850 mg.
Heating instructions: Heat rice and tofu only, oven 325 F for 10 minutes or microwave 90 seconds, add avocado and sauces after heating.
Storage: Keep avocado covered with lemon and oil as specified. Keep refrigerated.
Best by: Eat within 3 days.

Yellow Coconut Curry with Golden Potatoes, Carrots, Broccoli, and Cilantro over Brown Rice, V, GF
Ingredients: Brown rice, coconut milk, yellow curry paste, garlic, ginger, lime juice, agave, salt, golden potatoes, carrots, broccoli, olive oil, cilantro.
Allergens:  None.
Estimated Nutrition per serving: Calories 620, Protein 11 g, Carbohydrates 86 g, Total Fat 26 g, Saturated Fat 17 g, Fiber 9 g, Total Sugars 12 g, Added Sugars 4 g, Sodium 720 mg.
Heating instructions: Oven, 325 F for 12 to 15 minutes, or microwave 2 to 3 minutes, stir once.
Storage: Keep refrigerated.
Best by: Eat or freeze within 4 days.

Roasted Quarter Chicken with Farro Pilaf, Buttered Broccoli, and House Chimichurri
Ingredients: Chicken leg and thigh, citrus marinade orange, lemon, lime, zest, garlic, shallot, olive oil, honey, Dijon, rosemary, thyme, salt, pepper, olive oil, farro, butter, chicken stock, broccoli, Parmesan, chimichurri parsley, cilantro, red wine vinegar, garlic, olive oil, chili flakes, salt.
Allergens:  Milk from butter and Parmesan, contains gluten from farro if not certified gluten free.
Estimated Nutrition per serving: Calories 780, Protein 52 g, Carbohydrates 58 g, Total Fat 38 g, Saturated Fat 11 g, Fiber 9 g, Total Sugars 6 g, Added Sugars 2 g, Sodium 840 mg.
Heating instructions: Oven, 325 F for 15 minutes, or microwave 2 to 3 minutes, add chimichurri after heating.
Storage: Keep refrigerated.
Best by: Eat or freeze within 4 days.

Zucchini Lasagna with Ricotta, Tomato Coulis, and Fresh Basil, GF, VEG
Ingredients: Zucchini, olive oil, salt, ricotta, eggs, mozzarella, Parmesan, nutmeg, black pepper, crushed tomatoes, garlic, olive oil, Italian seasoning, basil.
Allergens:  Egg, milk.
Estimated Nutrition per serving: Calories 520, Protein 28 g, Carbohydrates 18 g, Total Fat 38 g, Saturated Fat 18 g, Fiber 3 g, Total Sugars 8 g, Added Sugars 0 g, Sodium 840 mg.
Heating instructions: Oven, 350 F for 15 minutes, or microwave 90 to 120 seconds.
Storage: Keep refrigerated.
Best by: Eat or freeze within 4 days.

Seared Duck Breast with Fig Reduction, Sweet Potato Hash, and Roasted Brussels Sprouts, GF
Ingredients: Duck breast, salt, black pepper, dried figs, balsamic vinegar, chicken or vegetable stock, shallots, sweet potatoes, red onion, olive oil, Brussels sprouts.
Allergens:  None.
Estimated Nutrition per serving: Calories 760, Protein 39 g, Carbohydrates 44 g, Total Fat 48 g, Saturated Fat 13 g, Fiber 8 g, Total Sugars 18 g, Added Sugars 6 g, Sodium 520 mg.
Heating instructions: Oven, 300 F for 10 minutes covered, or microwave 90 seconds, avoid overcooking duck, add sauce after heating.
Storage: Keep refrigerated.
Best by: Eat or freeze within 3 days.

Stuffed Bell Peppers with Lentils, Brown Rice, and Lemon Tahini, V, GF
Ingredients: Bell pepper, cooked lentils, cooked brown rice, onion, garlic, olive oil, salt, black pepper, tahini, lemon juice, garlic, water, salt.
Allergens:  Sesame.
Estimated Nutrition per serving: Calories 520, Protein 16 g, Carbohydrates 66 g, Total Fat 22 g, Saturated Fat 3 g, Fiber 12 g, Total Sugars 12 g, Added Sugars 0 g, Sodium 520 mg.
Heating instructions: Oven, 325 F for 15 minutes, or microwave 2 minutes. Serve with lemon tahini.
Storage: Keep refrigerated.
Best by: Eat or freeze within 4 days.

Braised Short Ribs with Roasted Zucchini and Corn, and Garlic Mashed Potatoes
Ingredients: Beef short ribs, onion, carrot, celery, garlic, tomato paste, red wine, beef stock, olive oil, salt, black pepper, zucchini, corn, Yukon gold potatoes, garlic, butter, milk or cream.
Allergens:  Milk.
Estimated Nutrition per serving: Calories 880, Protein 42 g, Carbohydrates 52 g, Total Fat 56 g, Saturated Fat 22 g, Fiber 6 g, Total Sugars 9 g, Added Sugars 0 g, Sodium 980 mg.
Heating instructions: Oven, 325 F for 18 to 22 minutes covered, or microwave 2 to 3 minutes, add jus over potatoes after heating.
Storage: Keep refrigerated.
Best by: Eat or freeze within 4 days.

Notes for labels
All nutrition values are estimates based on typical ingredients and cooking methods. Always reheat until food is steaming throughout, chicken to 165 F. For frozen portions, thaw under refrigeration and follow heating instructions.

Allergen Statement
Our kitchen regularly handles milk, eggs, peanuts, tree nuts, soy, wheat, sesame, fish, and shellfish. While we take great care in preparation, cross-contact with allergens may occur. If you have a severe allergy, please use caution when consuming our meals.

Food Safety Statement
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.