Green Chile Posole by Chef Sean Sherman
Experience our tribute to the indigenous ingredients that shaped Mesoamerican cuisine for millennia with Chef Sean Sherman’s Green Chile Posole. Tomatillos add body and acidity while poblano peppers provide a mysterious smokiness that blends well with the rich flavor of the revered posole, made with ancient hominy corn. Rich, hearty, and imbued with cultural significance, this soup is more than a meal—it’s a celebration of indigenous heritage and a step toward decolonizing our food systems with every savory bite.
Mediterranean Lentil
Protein-rich, organic green lentils are cooked with kale, tomatoes and red bell peppers then infused with zesty lemon and fresh herbs. High in fiber and iron, this lentil soup is a great staple for anyone trying to eat more plant-based. Formerly known as “Spicy Lentil.”
Native Three Sisters
Traditionally, the Three Sisters was the name given by native tribes to the powerhouse trio of beans, squash and corn. We’ve updated this Native American inspired soup with a delicious combination of sweet butternut squash, posole and a blend of high-fiber beans. It’s flavorful, nutrient dense and simmered with Aji Peppers for just the right amount of heat. Traditionally delicious!
Chana Masala Cauliflower
A delicate balance of coconut, curry and cauliflower combined with nutrient-dense sweet potatoes and butternut squash. Chana refers to the protein-rich chickpeas and we doubled down with an extra protein hit from tender green peas. Serve over brown rice for an incredibly flavorful and warming dish while providing a complete protein to your eaters.