Monday Lunch

The Jetsetter's Falafel Salad

Preparation: Dress the salad with the tahini dressing.

Parts included: The Jetsetter's Falafel Salad, Tahini Dressing & Falafel 

Our Jetsetter’s mezze salad takes us on a trip through the diverse flavors of Tunisia, Palestine, and Lebanon. First, we arrive in Tunisia to taste the original Harissa sauce with carrots for our spicy daily dose of Vitamin A. Next Palestinian chef Joudie Kalla’s kitchen, inspires our falafel for a crispy chickpea delight to complete our protein and fiber needs. Top it all with a tahini dressing that is ubiquitous in Lebanese cuisine.

Monday Dinner

At Home In Japan

Preparation: Heat the broth on the stovetop for 3–4 minutes on medium heat until simmering or microwave for 2 – 3 minutes. Pour the broth over the fish and enjoy. Microwave the edamame for 1 – 2 minutes.

Parts included: Sweet Potato/Sea Bass & Daikon-Radish Broth 

Health in a bowl. This dish was inspired by a daikon radish broth from the home of a Japanese friend. Lemongrass, turmeric, and ginger are medicinal remedies full of anti-inflammatory properties, and daikon radish is a vitamin C and folate powerhouse. Striped bass is low in calories and high in protein and Omega 3’s. We round everything out with a green superstar, bok choy, packed full of nutrients to fuel your day.

Tuesday Lunch

The Cabana Pasta

Preparation: Heat on the stovetop with a splash of water for 2 minutes over medium-low heat or microwave for 1 minute.

Parts included: The Cabana Pasta

Simple, colorful, and brimming with seasonal flavors and textures, the Cabana Pasta is Laroot's homage to Italian cuisine, design, craftsmanship, and hospitality. This vegan recipe was passed down from the grandmother of Martina Mondadori, co-founder and editor-in-chief of Cabana Magazine, the collectible interiors, decorative-arts, and entertaining periodical with which Laroot has collaborated on several projects. Martina prefers to serve this easy-to-prepare pasta to lunchtime guests at Casa Cabana, her family's lushly appointed Milanese apartment (designed by Renzo Mongiardino) that serves as her magazine's ultimate inspiration. In our slightly tweaked version of the original recipe, gluten-free brown-rice fusilli (high in fiber and B vitamins), holds court with fresh arugula (vitamin K and folate), chopped cherry tomatoes (vitamins A and C), toasted almonds (vitamin E and calcium), and garlic-infused olive oil. Hints of chili flakes and lemon juice add soupçons of heat and tartness, respectively, to the mellow sweetness of the vegetables.

Ingredients:  brown rice fusilli, arugula, cherry tomato, raw almond, garlic, chili flake, olive oil, lemon juice

Tuesday Dinner

Cozy Tuesday Daal

Preparation: Pour the daal over the rice and heat up both in a pan for 4 minutes or microwave for 2 – 3 minutes. Top with a squeeze of lime.

Parts included: Cozy Tuesday Daal & Brown Rice

Let us transport you to an evening in India with the ultimate healthy comfort food daal, which has split seeds for easy digestion. With endless varieties from village to village, our daal is based on a North Indian recipe that uses Kala Chana (black chickpea) and split red lentils, both high in protein and full of fiber. Our house Muchi curry blend has potent anti-inflammatory, anti-bacterial and digestive properties. This all pairs wonderfully with acorn squash, which promotes a youthful glow and boosts immunity.

Wednesday Lunch

The Akvavit Meatballs

Preparation: Pour the sauce over the meatballs and heat in the oven at 400° F for 7 minutes or microwave 2 – 3 minutes. Dress the salad and enjoy!

Parts included: The Akvavit Meatballs, Side Salad, Tash's Vinaigrette, & Meatball Sauce

Brought to Sweden by King Charles XII after his exile in Turkey, this comfort dish has warmed Nordic families for generations. We've created a healthier version, complete with ground turkey for lean protein and mashed broccoli, leek and potato for Vitamins K, B6, and Folate — all in a light buckwheat- based sauce.

Wednesday Dinner

Ajiaco Colombiano

Preparation: In a pot, heat the soup for 5 minutes until simmering or microwave for 2 – 4 minutes. Top with the capers and crema.

Parts included: Chicken/Herb and Potato Soup, Capers, & Crema (depending on dietary preference)

The origins of this dish are heavily debated between Colombia, Peru, and Cuba, but we discovered it through a friend from Bogota who swears by it as a cure-all. A satiating chicken stew full of vitamins, minerals, protein, and antioxidants makes it a dish that strengthens the immune system and aids in disease prevention. The main event here is Guascas, a plant that grows in the Andes Mountains of Colombia and is referred to as the 'gallant soldier' in English-speaking countries. It adds such a distinct herbaceous flavor unique to Ajiaco.