Decorative menu featuring December meal options, including pork chops, chicken, burrito bowls, veggie burgers, and antipasto pasta salad, with contact information for Chef Alex Smith.
Baked chicken thighs seasoned with black pepper and herbs, garnished with lemon zest and garlic cloves.
Four brown paper lunch bags and four white take-out containers with pink writing on the lids, placed on a wooden table.
Four takeout containers filled with roasted sweet potatoes, fresh cilantro, red cabbage, and peeled boiled eggs.
Multiple brown takeout boxes and small containers labeled with various food items such as 'Parm', 'Tom sauce', 'Salad dressing', 'Chicken sauce', 'Side salad', and 'Au jus', arranged on a table.
Flyer for a November 20th pop-up meal event in Iowa City featuring dishes like herb beef meatballs, chicken braised with lemon and sage, lentil soup, and ricotta gnocchi, with details on ordering and contact information.
Three takeout boxes filled with plant-based burger ingredients including cheese slices, lettuce, tomato chunks, pickle slices, veggie patty, and small containers of sauce.
Holiday menu featuring main courses, sides, and desserts with prices for two people.
Close-up of cooked lentil and vegetable patties on a baking sheet, featuring chopped carrots, spinach, and onions.
Six paper cups filled with salad mixed with lettuce, radicchio, onions, green olives, and topped with golden raisins, placed on a green cutting board on a wooden surface
Several paper bags containing small containers labeled with handwritten notes such as "Carrots & Brussels," "Brussels & Figs," and "Carrots, Hens," are arranged inside a larger bag or box.
Sliced gingerbread cake dusted with powdered sugar on a wooden surface.
February meal plan menu featuring coconut rice with fried scallion ground pork, braised beef with cauliflower, medley of roasted winter squash, quinoa with mung beans, black-eyed peas soup, and salad, decorated with floral accents and a picture of pl