Sweet meets savory in this delicious new addition to the Meez menu, proving that crepes aren't just for dessert! Delicate French crepes are filled with roasted butternut squash and a creamy Parmesan mushroom sauce with white wine and fresh herbs. Served over crispy kale and finished with toasted pecans, the natural sweetness of the crepes and squash balances beautifully with the savory mushrooms for a dinner that's comforting and sophisticated. -- To add chicken, steak, salmon, or shrimp, see "ADD PROTEIN” section below entrees. --

Cilantro Lime Crema marinated chicken over white rice (or try the carb conscious version over cauliflower "rice") with red salsa and plenty of poblano peppers, corn, beans and Monterey Jack. It’s a delicious new take on the Mexican rice bowl.

Everything is better with a crispy coating, especially salmon. Served with miso-mustard glazed brussels, it’s a tasty dinner that’s just ten minutes hands on.

We love the spicy tang of a great buffalo sauce, and we’re putting it front and center in this week’s tacos. With crispy breaded shrimp, salty pickled veggies, and a generous slather of chive crema on a warm flour tortilla.

We’re pairing the vibrant flavors of Thai curry with the mellow creaminess of a classic risotto. And to make it even easier, we’re baking it in the oven instead of the usual fussy stove-top version. With acorn squash, green beans and arugula, plus a sprinkling of sesame and cucumber it’s a fun twist on Thai that we just love. -- To add chicken or shrimp, see “ADD PROTEIN” section below entrees. --

This dinner brings rich, slow-simmered flavor to a weeknight table—without the wait. Tender steak is folded into a savory mushroom bourguignon with layers of garlic, herbs, and red wine, then served over creamy, cheesy polenta. It’s cozy and deeply satisfying, yet surprisingly easy to pull together.

We go wild for roasted red pepper sauce. It has a mellow, creamy flavor that has us coming back for seconds. We’re serving it up this week over toasted gnocchi and sautéed smoky sausage. Finished with fresh basil pesto cream, it’s a sophisticated dinner that’s on the table in just thirty minutes.

Nashville hot chicken is everywhere, so we created a vegetarian-friendly version. With extra-firm tofu in place of chicken and our own mix of spices, we came up with a taste that we love even more than the original. We’re making sliders with chive aioli, a soft, tender bun and roasted fingerling potato fries. Even non-vegetarians will love this dish!

This dinner is all about texture and flavor. Golden, crispy salmon gets a garlicky parmesan crust. It's crunchy on the outside and tender inside. Served over cheesy spinach and sweet roasted butternut squash, then topped with toasted capers and pepitas, it’s rich, satisfying, and elegant.

Sophisticated comfort food, cooked up in your own kitchen. With a ricotta and pecorino cream sauce, roasted fennel and leeks, cherry tomatoes, fresh arugula, and a pomegranate glaze, it’s heaven on a plate. -- To add chicken or shrimp see “ADD PROTEIN” section below entrees. --

Avgolemono is Greece’s answer to Grandma’s chicken soup. Ours has hearty chunks of chicken, two types of rice, dill and lemon for flavor, and pita chips for crunch. It’s fresh and cozy and totally delicious.