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Experience the luxury of gourmet meals prepared by Chef Anya Folsom from the comfort of your home. Unlike typical meal delivery services, One Planted Seed offers a private chef experience at an affordable price. Every dish is crafted using organic, locally sourced, and high-quality ingredients.
Each week, we unveil a new menu featuring ten distinct farm-to-table options—five meat and/ or fish-based dishes and five fully vegan/plant-based offerings. The idea is to select five different meals, one for each weekday, ensuring variety throughout your week. Each dish is designed to provide 1-2 servings.
You can customize your weekly dinner plan by selecting from either menu, with meals conveniently delivered to your door on Mondays and Wednesdays. We've chosen these two delivery days to ensure optimal freshness and flavor.
In addition to your meal selection, we also offer optional add-ons, including fresh-pressed juices, homemade sourdough bread and more!
Pricing: $150 per week for expertly prepared meals ($30 per meal)
Delivery Options: Free pick-up or a $15 delivery fee
Please note: No substitutions are allowed. If you have allergies, kindly reach out or include this information in your notes.
Classic fares that include meat and fish
Wild Caught King Salmon with a Japanese Mushroom Risotto and Roasted Garlic Broccolini
Grilled Wild Caught Mahi-Mahi with Mango Avocado Salsa, Coconut Slaw and a Tomatillo sauce
Seared & baked Pasture Raised Chicken in a Tuscan sun-dried tomato sauce over a Creamy Polenta w/ Caramelized Shallots and Brussel Sprouts
w/ Lemon and Celery Root Sauce and Crispy Smashed Potatoes and Arugula Salad with a Balsamic Vinaigrette
Pasture Raised Beef slow cooked in a sweet, tangy Korean sauce served over a Coconut Infused Rice and a Shaved Carrot Slaw with an Asian Dressing
Fully Plant Based and Vegan
King Trumpet Mushrooms marinated and shredded to mimic carnitas and topped with pickled cabbage, avocado, and tomatillo dressing
Sweet Potato Glass noodles with seasoned/marinated mushrooms and onions, julienned carrots, garlic spinach, green onions and sesame seeds
w/ Remoulade dipping Sauce and an arugula salad w/ avocado, cucumber and heirloom tomatoes topped with toasted pine nuts and a balsamic vinaigrette
w/ freshly baked crispy crust sourdough bread
Eggplant, Bell Peppers, and Zucchini slow cooked in a Red Wine Tomato Basil sauce

Seared Miso Wild Caught Salmon
Grilled Fish Tacos
Tuscan Sun-dried Tomato Chicken
Bison Beef Meatballs
Korean Slow Cooked Pasture Raised Pot Roast

Vegan Carnitas Tacos
Korean Japache Noodles
Vegan Crab Cakes
Caramelized Onion Red Lentil Soup
Ratatouille
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