Greek lasagna? Yes, please! Known as pastitsio, tender rigatoni is layered with savory beef and lamb gyros, a rich tomato sauce with a hint of cinnamon, and seared zucchini. Finished with creamy béchamel and a blend of feta, Parmesan and mozzarella cheese, that make this dish hearty, comforting, and just a little unexpected.

Classic French flavor made weeknight easy. Our signature au poivre sauce is rich, peppery, and silky—perfect over golden seared chicken. Served with a crispy Brussels sprouts and potato hash that soaks up every drop, this dinner is indulgent, elegant, and unbelievably satisfying.

Fresh from your own kitchen, “Bee-Bim-Bop." Literally “mix-mix rice,” we're cooking up a vegetarian version of this classic Korean dish with tofu, spinach, mushrooms, beets, and parsnips, all mixed up with jasmine rice. Get ready for some fun! -- To add chicken, steak, salmon, or shrimp, see "ADD PROTEIN” section below entrees. --

Straight from New Orleans, this Cajun favorite is rich, hearty, and full of soul. Juicy shrimp are simmered in a velvety Etouffee sauce with onions, peppers, celery, and a touch of spice, then served over fluffy white rice. It’s warm, comforting, and packed with bold Louisiana flavor.

Vesuvio is a Chicago classic. We’re serving it up with a Meez twist using steak smothered in lemon-butter sauce with Italian spices, roasted carrots and cheesy smashed potatoes. It’s a restaurant-worthy dinner that’s on your table in a flash.

Taco night made easy. This gem is just ten minutes hands on and packed with flavor thanks to our Ancho Chile Crema. It’s rich and smoky and turns roasted butternut squash and sweet potatoes into something truly magical. Topped with our pickled onions, it’s a dinner we just love. -- To add chicken, steak, salmon, or shrimp, see "ADD PROTEIN” section below entrees. --

Meez's version of a poke bowl, its fast, filling, and a flavor sensation. We’re making ours with a teriyaki and pineapple sauce that's a perfect match for seared salmon, edamame and crunchy fresh veggies.

Haven't had spinach pesto before? Neither had we, but once we tried it we were hooked. It gives a layer of flavor to the classic basil pesto that we love, to say nothing of the extra vitamin boost. We're making our version with plenty of lemon to keep things bright and mixing it up with roasted cauliflower bits, toasted pecans and penne pasta. Yum! -- To add chicken, steak, salmon, or shrimp, see "ADD PROTEIN” section below entrees. --

French white sauces have a reputation for being tricky, but the light, creamy Beurre Blanc is easier than you’d think. It’s perfect with premium salmon, sautéed mushrooms and seared green beans.

The star of this dish is our own mildly-spicy Gochujang sauce. Served with all-natural chicken breast, udon noodles and Asian veggies, it is a wow-meal that is on the table in a flash.

A test-kitchen favorite. Our classic potato leek soup is rich and flavorful, with just the right balance of creamy indulgence and mellow leek flavor. Paired with our toasted chive-butter ciabatta, it’s an elegant dinner just right for a cold night. -- To add chicken, see "ADD PROTEIN” section below entrees. --