Chickpeas, tahina (sesame seeds), lemon juice, garlic, and salt. One pound (pint container).

Eggplant, bell pepper, tomato, garlic, onion, parsley, olive oil, canola oil, lemon juice, salt, and pepper. One pound (pint container).

Tomato, cucumber, scallion, parsley, mint, olive oil, lemon juice, salt, and pepper. One pound (pint container).

Chickpea, bell pepper, cilantro, parsley, scallion, lemon juice, olive oil, salt, and pepper. One pound (pint container).

Quinoa, tomato, scallion, parsley, mint, olive oil, lemon juice, salt, and pepper. One pound (pint container).

White tuna, mayonnaise, celery, salt, and pepper. Half-pound or one pound containers.

Cage free local eggs, mayonnaise, scallion, salt, and pepper. One pound (pint container).

Red bliss potatoes, scallion, dill, mayonnaise, picles, salt, and black pepper. One pound (pint container).

Cabbage, carrot, mayonnaise, vinegar, salt, sugar, and black pepper. One pound.

Grilled marinated chicken breast, mayonnaise, celery, salt, and pepper. Half-pound or one pound containers.

Kosher chicken liver, onion, egg, canola oil, salt, pepper, trans fat-free margarine (soy). Half-pound or one pound containers.

Traditional russian beet salad with eets, potato, carrot, sauerkraut, pickles, onion, unrefined sunflower oil, salt, and pepper. One pound.

Buckwheat, mushroom, celery, carrot, onion, salt, and black pepper. By the pound.

Zucchini, summer squash, bell pepper, onion, garlic, canola oil, salt, and pepper. By the pound.

Sweet potatoes, canola oil, cinnamon, salt, and nutmeg. By the pound.

Wild rice, brown rice, carrot, celery, onion, mushrooms, canola oil, salt, and pepper. By the pound.

Homemade challah rolls that make great sandwiches. Frozen in packs of 3.

Homemade gluten-free challah loaves that are excellent for french toast as well. Frozen. 1lb.

Made with lots of lentils and chickpeas and mild curry seasoning. We go minimal on salt and spices so there is room to add your own. Suggest egg-washing (with whole egg or just yoke) with a pinch of salt or seasoning at the table. Bakes in about an hour from frozen. Crust is only on top, and while crust is gluten-free you wouldn't know it! Vegan and free of most common allergens (gluten, nuts, dairy, eggs, and corn).

Made with lots of lentils and chickpeas and mild curry seasoning. We go minimal on salt and spices so there is room to add your own. Suggest egg-washing (with whole egg or just yoke) with a pinch of salt or seasoning at the table. Bakes in about an hour from frozen. Crust is only on top, and while crust is gluten-free you wouldn't know it! Vegan and free of most common allergens (gluten, nuts, dairy, eggs, and corn).

Made with lots of chicken and veggies, very substantial. We season minimally so there is room to add salt. We do use Kosher chicken which is already salted. Suggest egg-washing with a pinch of salt or adding your own seasoning at the table. Bakes in about an hour from frozen. Crust is only on top, and while crust is gluten-free you wouldn't know it! Free of most common allergens (gluten, nuts, dairy, eggs, corn).

Made with lots of chicken and veggies, very substantial. We season minimally so there is room to add salt. We do use Kosher chicken which is already salted. Suggest egg-washing with a pinch of salt or adding your own seasoning at the table. Bakes in about an hour from frozen. Crust is only on top, and while crust is gluten-free you wouldn't know it! Free of most common allergens (gluten, nuts, dairy, eggs, corn).

For mushroom lovers, made with variety of wild mushrooms and white beans. We go minimal on salt and spices so there is room to add your own. Suggest egg-washing (with whole egg or just yoke) with a pinch of salt or adding your own seasoning at the table. Bakes in about 45 minutes from frozen. Crust is only on top, and while crust is gluten-free you wouldn't know it! Vegan and free of most common allergens (gluten, nuts, dairy, eggs, corn).

For mushroom lovers, made with variety of wild mushrooms and white beans. We go minimal on salt and spices so there is room to add your own. Suggest egg-washing (with whole egg or just yoke) with a pinch of salt or adding your own seasoning at the table. Bakes in about 45 minutes from frozen. Crust is only on top, and while crust is gluten-free you wouldn't know it! Vegan and free of most common allergens (gluten, nuts, dairy, eggs, corn).

All soups are frozen. Gluten-free, dairy-free, and nut-free.

Bell pepper, onion, celery, carrot, bean, tomato, zuchini, cumin, coriander, chili pepper, canola oil, salt, and pepper.

Kosher Turkey, onion, bell pepper, tomato, kidney beans, celery, carrot, jalapeno, black pepper, garlic, cumin, chili, and coriander. (chicken, carrot, celery, onion, parsnip, parsley, salt, and canola oil)

Kosher Chicken, carrot, celery, onion, parsnip, dill, parsley, and pepper.

Kosher Chicken, carrot, celery, onion, parsnip, dill, parsley, and pepper.

Frozen. Bakes in about 75 minutes. Serves 3-4. 39 oz.

Frozen. Slow roasted pot roast sliced and in gravy. Reheats in about 10 minutes in microwave after defrosting. Serves 3-4. 28 oz.

Frozen. Lentil and veggie stuffed peppers. Pack of two feeds two. Reheats in about 10 minutes in microwave after defrosting.

Dozen latkes lightly baked ready to be finished at home to desired darkness. Oven Method (recommended): Can be heated in oven directly from freezer. Preheat oven to 450°F. Line baking sheet with foil or parchment. Lay latkes in single layer. Bake 10-15 minutes to desired crispness. They can be flipped after 10 minutes for more even browning. Skillet: They can be defrosted and reheated with a little oil in skillet, frying 4 minutes on each side.

Frozen in packs of four. Reheats in about 10 minutes in microwave after defrosting. Four pieces, serves two as entree or four as side-dish.