Ingredients:

• 1 cup plain Greek yogurt
• ½ cup blueberries
• ½ cup raspberries
• 1 tablespoon chia seeds
• 1 tablespoon ground flaxseed
• 2 tablespoons walnuts, roughly chopped
• Pinch of cinnamon

Instructions:

1. Build the yogurt base: Spoon the Greek yogurt into a medium-sized serving bowl and smooth the surface with the back of the spoon. If you prefer a chilled bowl, place the yogurt in the refrigerator for 10 minutes before assembling.
2. Add the seeds: Sprinkle the chia seeds and ground flaxseed evenly over the yogurt. These will absorb a little moisture and give the bowl a thicker, pudding‑like texture if allowed to sit.
3. Arrange the berries: Scatter the blueberries and raspberries across the surface of the bowl. You can create neat sections or mix them freely — both look beautiful.
4. Finish with walnuts and cinnamon: Roughly chop the walnuts and sprinkle them over the berries. Finish with a light dusting of cinnamon.
5. Serve immediately or rest: Enjoy right away, or refrigerate for 15–20 minutes to let the chia and flaxseed soften and the flavors meld. This bowl is deeply satisfying and will keep you full all morning.

Why this meal was chosen: Greek yogurt provides protein and calcium — two nutrients that become increasingly important during menopause for maintaining muscle and bone. Chia, flaxseed, and walnuts contribute healthy omega‑3 fats and fiber, while berries provide antioxidants that support healthy aging.

Ingredients:

• 5 ounces salmon fillet
• ½ teaspoon olive oil (for salmon)
• Pinch of salt and black pepper
• ½ cup cooked quinoa
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons feta cheese
• ¼ cup fresh parsley, chopped
• 1 tablespoon olive oil (for dressing)
• Juice of ½ lemon
• Pinch of salt

Instructions:

1. Bake the salmon: Preheat the oven to 400°F. Line a small baking sheet with parchment paper. Place the salmon fillet on the sheet, skin‑side down, and brush lightly with ½ teaspoon olive oil. Season with a pinch of salt and pepper. Bake for 12–15 minutes, until the flesh flakes easily when pressed with a fork.
2. Prep the vegetables: While the salmon cooks, dice the cucumber, halve the cherry tomatoes, and chop the parsley. Place them in a medium bowl.
3. Make the dressing: In a small jar, combine the tablespoon of olive oil, lemon juice, and a pinch of salt. Shake or whisk until emulsified. Pour over the cucumber‑tomato mixture and stir to coat.
4. Assemble the bowl: Spoon the cooked quinoa into a serving bowl. Top with the marinated vegetables and their dressing. Carefully place the warm salmon fillet on top.
5. Finish and serve: Sprinkle the feta cheese and fresh parsley over the entire bowl. Serve immediately while the salmon is still warm — the contrast of hot fish, cool vegetables, and tangy feta is sensational.

Why this meal was chosen: Salmon is one of the richest sources of omega‑3 fatty acids, which support heart and brain health — a priority as cardiovascular risk increases after menopause. Quinoa adds fiber and minerals, while olive oil and vegetables contribute nutrients associated with healthy aging.

Ingredients:

• 5 ounces salmon fillet
• 200g sweet potato, peeled and cut into 1‑inch cubes (about 1 medium)
• 1½ cups broccoli florets
• 1 teaspoon white miso paste
• 1 teaspoon honey
• 1 teaspoon sesame oil
• Pinch of salt

Instructions:

1. Preheat and start the sweet potatoes: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Toss the sweet potato cubes with a light spray of cooking oil or a drizzle of neutral oil and season with a small pinch of salt. Spread them on one side of the baking sheet and roast for 15 minutes.
2. Make the miso glaze: In a small bowl, whisk together the miso paste, honey, and sesame oil until smooth and thick. The mixture will be paste‑like but spreadable.
3. Add salmon and broccoli: Remove the baking sheet from the oven. Place the salmon fillet and broccoli florets on the empty side. Brush the miso glaze generously over the top of the salmon.
4. Finish roasting: Return the pan to the oven and roast for another 12–15 minutes, until the salmon flakes easily with a fork and the sweet potatoes are tender when pierced with a knife. The broccoli will be bright green and slightly crisp at the edges.
5. Plate and serve: Transfer everything to a plate, drizzling any pan juices over the top. The miso glaze caramelizes beautifully, giving the salmon a rich umami flavor that pairs perfectly with the sweet potato.

Why this meal was chosen: This meal combines protein, fiber‑rich sweet potato, and cruciferous broccoli for steady energy. Salmon delivers omega‑3s, sweet potatoes provide potassium and beta‑carotene, and miso adds gut‑friendly fermented benefits — all key for menopause wellness.

Ingredients:

• 2 slices sourdough bread
• 3 ounces smoked salmon
• ½ avocado
• ¼ cup microgreens
• 1 teaspoon lemon juice
• Everything bagel seasoning, to taste
• Fresh cracked black pepper

Instructions:

1. Toast the bread: Place the sourdough slices in a toaster or under a broiler until golden brown and crisp. This provides a sturdy base that holds up to the toppings.
2. Prepare the avocado: Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Add the lemon juice and mash with a fork until mostly smooth, leaving a few chunky bits for texture.
3. Spread the avocado: Divide the mashed avocado evenly between the two slices of toast, spreading it all the way to the edges.
4. Add the salmon: Drape the smoked salmon over the avocado, gently folding the slices to create height and visual appeal.
5. Top and season: Scatter the microgreens over the salmon. Sprinkle generously with everything bagel seasoning and a few cracks of black pepper. Serve immediately while the toast is still crisp.

Why this meal was chosen: Protein and healthy fats help promote satiety and stable blood sugar throughout the morning — a winning strategy during menopause. Avocados contribute monounsaturated fats, while smoked salmon provides omega‑3s and protein in a no‑cook format.

Ingredients:

• 1 cup shelled edamame, thawed if frozen
• 2 cups shredded cabbage
• 1 medium carrot, shredded
• ½ avocado, diced
• 1 tablespoon sesame seeds
• 2 green onions, thinly sliced
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon low‑sodium soy sauce
• ½ teaspoon honey
• ½ teaspoon grated fresh ginger

Instructions:

1. Warm the edamame: If using frozen edamame, microwave it according to package directions until heated through. Let it cool slightly while you prepare the other ingredients.
2. Combine the vegetables: In a large bowl, add the shredded cabbage, shredded carrot, warmed edamame, sliced green onions, and diced avocado. The avocado adds creaminess that contrasts beautifully with the crunch of the cabbage.
3. Make the dressing: In a small bowl, whisk together the rice vinegar, sesame oil, soy sauce, honey, and grated ginger until the honey is fully dissolved. Grate the ginger fresh — its brightness is unmatched.
4. Dress and toss: Pour the dressing over the vegetables. Using tongs or two spoons, toss everything gently until evenly coated. Be careful not to mash the avocado too much.
5. Finish and serve: Transfer the bowl to a serving dish and sprinkle sesame seeds over the top. Enjoy immediately at room temperature or chilled. This bowl holds up well in the fridge, making it a great make‑ahead lunch.

Why this meal was chosen: Edamame is one of the richest natural sources of soy isoflavones, compounds studied for their role in menopause. Combined with fiber‑rich vegetables and healthy fats from avocado and sesame, this bowl supports fullness, hormone health, and stable energy.

Ingredients:

• 6 ounces boneless skinless chicken breast
• 1 teaspoon olive oil (for chicken)
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• Juice of ½ lemon
• Salt and pepper to taste
• ¾ cup cannellini beans, drained and rinsed
• 1 teaspoon olive oil (for mash)
• 1 clove garlic, minced
• 1 tablespoon water
• Pinch of salt
• 1½ cups Brussels sprouts, halved
• 1 teaspoon olive oil (for sprouts)
• Pinch of salt

Instructions:

1. Roast the Brussels sprouts: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Toss the halved Brussels sprouts with 1 teaspoon olive oil and a pinch of salt. Spread in a single layer and roast for 25–30 minutes, stirring halfway, until deeply golden and crisp at the edges.
2. Prepare the chicken: Pat the chicken breast dry. Rub it with 1 teaspoon olive oil, then season both sides with the oregano, garlic powder, lemon juice, salt, and pepper.
3. Cook the chicken: Heat a skillet over medium heat. Place the chicken in the pan and cook for 5–6 minutes per side, until the internal temperature reaches 165°F. Transfer to a plate and let it rest for 5 minutes before slicing.
4. Make the white bean mash: While the chicken rests, combine the cannellini beans, 1 teaspoon olive oil, minced garlic, water, and a pinch of salt in a small saucepan. Cook over medium heat for 3–4 minutes, stirring occasionally. Mash with a fork or potato masher until mostly smooth but still a little rustic.
5. Assemble the plate: Spread the warm white bean mash onto a plate. Slice the rested chicken and fan it out on top. Arrange the roasted Brussels sprouts alongside.
6. Serve immediately: Drizzle any pan juices from the chicken over the top. This meal is a showcase of how a few quality ingredients can create a truly restaurant‑worthy dinner.

Why this meal was chosen: Chicken provides lean protein to support muscle maintenance, while beans contribute additional protein, fiber, magnesium, and potassium. Brussels sprouts deliver cruciferous vegetable benefits. Together, they create a deeply satisfying meal that supports satiety, digestion, and bone health.

Ingredients:

• ½ cup old‑fashioned rolled oats
• 1 cup unsweetened soy milk
• ¾ cup liquid egg whites
• ½ ripe pear, diced
• 1 tablespoon ground flaxseed
• 1 tablespoon almond butter
• 1 teaspoon cinnamon
• Pinch of sea salt
• Optional: drizzle of honey

Instructions:

1. Start the oatmeal: Combine the oats, soy milk, cinnamon, and sea salt in a small saucepan. Place over medium heat and bring to a gentle simmer, stirring occasionally. Cook for 4–5 minutes until the oats begin to thicken.
2. Add the egg whites: Reduce the heat to low. Slowly pour in the liquid egg whites while continuously stirring. This constant motion prevents scrambling and creates a velvety, protein‑rich porridge. Continue to stir for 2–3 minutes until the oats are thick and creamy.
3. Incorporate flaxseed: Remove the saucepan from the heat. Stir in the ground flaxseed, which will absorb extra moisture and add a subtle nuttiness.
4. Transfer and top: Spoon the oatmeal into a bowl. Scatter the diced pear over the top and drizzle with the almond butter. If you like, add a tiny drizzle of honey.
5. Serve warm: Enjoy immediately. The almond butter melts slightly into the warm oats, creating pockets of richness that complement the sweet pear.

Why this meal was chosen: Soy milk provides naturally occurring isoflavones, while oats deliver soluble fiber that supports heart health — both important during menopause. Egg whites significantly increase the protein, and flaxseed contributes omega‑3s and lignans for additional hormone support.

Ingredients:

• 1 can tuna packed in water, drained
• ¾ cup cannellini beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 2 tablespoons red onion, finely diced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon crumbled feta cheese
• 1 tablespoon olive oil
• Juice of ½ lemon
• 1 teaspoon red wine vinegar
• Pinch of salt and fresh black pepper

Instructions:

1. Drain and combine: Drain the tuna thoroughly and place it in a large mixing bowl. Flake it apart with a fork. Add the rinsed cannellini beans, halved cherry tomatoes, diced cucumber, red onion, and parsley.
2. Make the dressing: In a separate small bowl, whisk together the olive oil, lemon juice, red wine vinegar, salt, and pepper until well combined.
3. Toss the salad: Pour the dressing over the tuna‑bean mixture. Gently toss until everything is evenly coated, being careful not to break up the beans too much.
4. Add feta and serve: Sprinkle the crumbled feta over the top. Serve immediately, or refrigerate for 15–20 minutes to let the flavors meld. This salad keeps beautifully for up to a day in the fridge.

Why this meal was chosen: Tuna provides high‑quality protein and omega‑3 fats, while beans contribute fiber and important minerals. Protein and fiber work together to promote satiety and support stable blood sugar — a combination that becomes increasingly valuable as metabolic changes occur during menopause.

Ingredients:

• 5 ounces cod fillet
• 2 tablespoons walnuts, finely chopped
• 1 teaspoon Dijon mustard
• Pinch of salt and pepper
• 1 cup asparagus, trimmed
• 150g fingerling potatoes, halved
• 2 teaspoons olive oil
• Pinch of salt and fresh black pepper

Instructions:

1. Roast the potatoes: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Toss the halved fingerling potatoes with 1 teaspoon olive oil, salt, and pepper. Roast for 15 minutes.
2. Prepare the cod: Pat the cod fillet dry with a paper towel. Spread the Dijon mustard evenly over the top. In a small bowl, mix the finely chopped walnuts with a pinch of salt and pepper, then press the walnut mixture firmly onto the mustard‑coated side of the fish.
3. Add cod and asparagus: Remove the baking sheet from the oven. Push the potatoes to the side, place the cod on the sheet, and add the asparagus. Drizzle the asparagus and potatoes with the remaining 1 teaspoon olive oil.
4. Roast until done: Return the pan to the oven and roast for another 10–12 minutes, until the fish flakes easily with a fork and the walnut crust is golden. The asparagus should be tender and the potatoes fork‑soft.
5. Serve immediately: Transfer everything to a plate. The combination of crispy walnut crust, flaky cod, and sweet roasted vegetables is exquisite.

Why this meal was chosen: Cod is a lean, high‑quality protein source, while walnuts provide heart‑healthy fats and plant‑based omega‑3s. Asparagus and potatoes contribute fiber and micronutrients. Consistently eating protein‑rich meals supports muscle preservation during menopause.

Ingredients:

• 1 cup low‑fat cottage cheese
• ½ cup strawberries, sliced
• 1 kiwi, peeled and diced
• 1 tablespoon pumpkin seeds
• 1 teaspoon chia seeds
• ½ teaspoon cinnamon
• Optional: 1 teaspoon honey

Instructions:

1. Prepare the base: Spoon the cottage cheese into a serving bowl. If it’s very wet, drain off any excess liquid for a thicker consistency.
2. Slice and dice the fruit: Wash the strawberries, remove the green tops, and slice them thinly. Peel the kiwi and cut it into small bite‑sized pieces.
3. Arrange the toppings: Place the strawberries and kiwi on top of the cottage cheese. Sprinkle the pumpkin seeds and chia seeds evenly over the fruit.
4. Season and serve: Dust lightly with cinnamon. If you like, drizzle with a teaspoon of honey. Eat immediately for the freshest taste and texture.

Why this meal was chosen: Cottage cheese is a protein and calcium powerhouse — exactly what your body needs to support muscle and bone health as estrogen declines. Pumpkin seeds add magnesium and zinc, while kiwi and strawberries provide vitamin C and fiber for a truly balanced start to the day.

Ingredients:

• ¾ cup cooked lentils
• 1 medium carrot, sliced
• 1 small zucchini, sliced
• ½ red bell pepper, chopped
• 1 teaspoon olive oil (for roasting)
• Pinch of salt and black pepper
• 2 cups baby arugula
• 2 tablespoons goat cheese, crumbled
• 1 tablespoon olive oil (for dressing)
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• Pinch of salt

Instructions:

1. Roast the vegetables: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Toss the carrot slices, zucchini slices, and bell pepper with 1 teaspoon olive oil, salt, and pepper. Roast for 25–30 minutes, stirring once halfway, until tender and lightly caramelized.
2. Prepare the dressing: While the vegetables roast, whisk together the remaining tablespoon of olive oil, Dijon mustard, lemon juice, and a pinch of salt in a small bowl until emulsified.
3. Assemble the base: Place the baby arugula in a wide serving bowl. Top with the warm lentils and the hot roasted vegetables. The heat from the vegetables will gently wilt the arugula.
4. Dress and finish: Drizzle the dressing over the bowl, then crumble the goat cheese on top. Toss everything together gently.
5. Serve warm: Enjoy immediately while the vegetables and lentils are still warm. The combination of earthy lentils, sweet roasted vegetables, and tangy goat cheese is incredibly satisfying.

Why this meal was chosen: Lentils are one of the most nutrient‑dense sources of plant protein and fiber available. They support digestive health, blood sugar balance, and satiety — all crucial during menopause. The colorful vegetables and goat cheese add variety and richness.

Ingredients:

• 6 ounces boneless skinless chicken breast
• 1 teaspoon olive oil
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• ½ teaspoon garlic powder
• Salt and pepper
• ½ cup cooked farro
• 1½ cups green beans, trimmed
• 1 teaspoon olive oil (for green beans)
• 1 clove garlic, minced
• Pinch of salt

Instructions:

1. Roast the chicken: Preheat the oven to 425°F. Pat the chicken breast dry. Rub it with 1 teaspoon olive oil, then sprinkle evenly on both sides with thyme, rosemary, garlic powder, salt, and pepper. Place on a parchment‑lined baking sheet and roast for 20–25 minutes, until the internal temperature reaches 165°F.
2. Cook the green beans: While the chicken roasts, heat 1 teaspoon olive oil in a skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the green beans and cook for 5–6 minutes, stirring occasionally, until bright green and tender. Season with a pinch of salt.
3. Warm the farro: If the farro is cold, microwave it briefly according to package directions until warm.
4. Rest the chicken: Remove the chicken from the oven and let it rest for 5 minutes before slicing. This keeps it juicy.
5. Plate and serve: Spoon the farro onto a plate, top with sliced chicken, and add the garlic green beans alongside. Drizzle any pan juices over the chicken for extra flavor.

Why this meal was chosen: Farro is an ancient whole grain that provides complex carbohydrates and fiber for sustained energy. Chicken supplies lean protein to support muscle maintenance, while green beans add fiber and micronutrients. This meal is a perfect example of how to fuel an active lifestyle during menopause.

Ingredients:

• 1 scoop vanilla protein powder
• ¾ cup plain Greek yogurt
• 1 cup baby spinach
• 1 cup frozen mixed berries
• ½ frozen banana
• ½ cup unsweetened soy milk
• 1 tablespoon chia seeds
• Optional toppings: pumpkin seeds, fresh berries, coconut flakes

Instructions:

1. Blend the base: Add the protein powder, Greek yogurt, spinach, frozen berries, frozen banana, soy milk, and chia seeds to a blender. Blend on high speed until completely smooth and creamy.
2. Adjust consistency: If the mixture is too thick to blend, add an extra splash of soy milk. If it’s too thin, add a few more frozen berries or an ice cube and blend again.
3. Pour into a bowl: Transfer the smoothie to a serving bowl. The consistency should be thick enough to hold toppings without sinking.
4. Add toppings: Arrange your choice of pumpkin seeds, fresh berries, or coconut flakes on top. A sprinkle of cinnamon or a drizzle of nut butter also works wonderfully.
5. Serve immediately: Enjoy right away while the bowl is cold and refreshing. This breakfast is a powerhouse of protein, fiber, and antioxidants.

Why this meal was chosen: Soy milk contributes naturally occurring isoflavones, while Greek yogurt and protein powder help support the increased protein needs of menopause. Spinach and berries provide antioxidants and fiber, making this a beautifully balanced, nutrient‑dense breakfast.

Ingredients:

• 2 slices whole grain bread
• 1 tin sardines packed in olive oil, drained
• ½ avocado
• 1 small tomato, diced
• 1 tablespoon fresh parsley, chopped
• Juice of ½ lemon
• Fresh cracked black pepper

Instructions:

1. Toast the bread: Toast the whole grain bread slices until golden and crisp. This sturdy base holds up to the moist toppings.
2. Mash the avocado: Cut the avocado in half and scoop the flesh into a bowl. Add half of the lemon juice and mash with a fork until mostly smooth.
3. Prepare the sardines: Drain the sardines and gently break them into large chunks with a fork. They should remain in recognizable pieces, not completely pulverized.
4. Assemble the toasts: Spread the mashed avocado evenly over both slices of toast. Divide the sardine pieces between them. Top with the diced tomato and fresh parsley.
5. Finish and serve: Squeeze the remaining lemon juice over the toasts and finish with a generous grind of black pepper. Eat immediately while the toast is crisp.

Why this meal was chosen: Few foods naturally provide calcium, vitamin D, protein, and omega‑3 fats in one package — sardines do all that. Combined with avocado’s healthy fats and whole grain fiber, this lunch is a bone health powerhouse and a delicious way to support long‑term wellness.

Ingredients:

• 5 ounces sirloin steak
• 1 teaspoon olive oil (for steak)
• Salt and black pepper
• 200g sweet potato, cut into cubes
• 1 cup mushrooms, sliced
• 2 cups baby spinach
• 1 teaspoon olive oil (for sweet potatoes)
• 1 clove garlic, minced

Instructions:

1. Roast the sweet potatoes: Preheat the oven to 425°F. Toss the sweet potato cubes with 1 teaspoon olive oil and a pinch of salt. Spread on a baking sheet and roast for 20–25 minutes, stirring halfway, until tender and lightly browned.
2. Bring the steak to room temperature: While the potatoes cook, remove the steak from the fridge and let it sit at room temperature for about 10 minutes. Pat it completely dry with a paper towel, then season both sides generously with salt and pepper.
3. Sear the steak: Heat a skillet over medium‑high heat. Add 1 teaspoon olive oil. Place the steak in the pan and cook for about 4–5 minutes per side for medium doneness. Transfer to a cutting board and let it rest for at least 5 minutes.
4. Sauté the mushrooms and spinach: In the same skillet, add the sliced mushrooms. Cook for 4–5 minutes until softened and lightly browned. Add the minced garlic and cook for 30 seconds, then add the spinach and stir until wilted, about 1 minute.
5. Slice the steak: Slice the rested steak against the grain into thin strips. This ensures tenderness.
6. Assemble the bowl: Place the roasted sweet potatoes in a bowl. Top with the mushroom‑spinach mixture and arrange the sliced steak on top. Serve immediately, savoring every bite of this nutrient‑packed finale.

Why this meal was chosen: Steak provides highly bioavailable iron, zinc, and protein — nutrients essential for energy, immune function, and muscle maintenance. Sweet potatoes add potassium and fiber, while mushrooms contribute unique antioxidants. This bowl embodies strength, vitality, and self‑care through food.

Ingredients:

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Meat and Herbs

•   1 lb Salmon Fillets
•   4 oz Smoked Salmon
•   1 Cod Fillet
•   2 tins Sardines
•   2 cans Canned Tuna
•   1 lb Chicken Breast
•   8 oz Sirloin Steak
•   16 oz Liquid Egg Whites
•   1 container Vanilla Protein Powder
•   1 package Microgreens
•   1 bunch Fresh Parsley
•   1 Bunch Green Onions
•   5 oz Baby Arugula
•   1 Red Onion

 

Dairy and Grains

•   32 oz Plain Greek Yogurt
•   16 oz Cottage Cheese
•   4 oz Feta Cheese,
•   .5 gallon Unsweetened Soy Milk
•   Almond Butter
•   White Miso Paste
•   18 oz Old Fashioned Oats
•   1 lb Dry Lentils
•   1 lb Quinoa
•   1 lb Farro
•   1 loaf Sourdough
•   2 cans Cannellini Beans
•   4 oz Goat Cheese
•   1 loaf Whole Grain Bread

 

Oils, Nuts, and Spices

•   8 oz Walnuts
•   8 oz Chia Seeds
•   8 oz Flaxseed
•   8 oz Pumpkin seeds
•   Olive Oil
•   Honey
•   Dijon Mustard
•   Rice Vinegar
•   Soy Sauce
•   Everything Bagel Seasoning
•   Cinnamon
•   Garlic Powder
•   Dried Rosemary
•   Dried Thyme
•   Dried Oregano

 

Produce

•   3 pints Mixed Berries
•   2 Kiwis
•   2 Pears
•   2 Bananas
•   3 Lemons
•   2 Avocados
•   2 Sweet Potatoes
•   1 Green Cabbage
•   2 Carrots
•   1 lb Brussels Sprouts
•   1 Garlic
•   12 oz Edamame
•   1 English Cucumber
•   1 pint Cherry Tomatoes
•   1 crown Broccoli
•   1 bunch Asparagus
•   1 Zucchini
•   12 oz Green Beans

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.