White Bean “Meatballs” with Zoodles & Heirloom Tomato Puttanesca (Gluten-Free)

Our “meatballs” are based from cannellini beans, roasted red peppers, yellow onion, panko crumbs, walnuts and classic Italian spices & herbs. We’ll whip all of this yumminess into balls and bake them, then smother them with a heirloom tomato puttanesca sauce full of Mediterranean flavors. All served on a bed of zucchini & summer squash zoodles and a side of Parmesan Romano cheese on the side, we’re giving this classic a fantastico makeover!

June’s Strawberry Citrus Jar with Farro

We’re partnering with a local Wheat Ridge gardener to harvest their fresh June-Bearing strawberries, hence the name of this vibrant jar. The berries are just ripening so they are the highlight of this jar, but we’re mixing in tangerine slices, Kalamata olives, fresh baby greens, pistachio nuts, and fiber-rich farro. To finish this beauty off we’re adding a wedge of feta cheese.

Triple ‘P’ Pineapple, Potato, & Peanut Curry (Gluten-Free, Vegan)

Fresh Pineapple,  Potatoes, and Peanuts create the base for this meal, but it is also veggie-packed with peppers, carrots, baby bok choy, and sweet yellow onion. Turmeric, known for its bright yellow color and anti-inflammatory effects, along with mild Curry Paste, Coconut Milk, and fresh Ginger makes this dish a superhero of healthy benefits

Chili Relleno Mac & Cheese with Roasted Cauliflower

Chile relleno is a delicious Mexican dish where roasted poblano peppers are stuffed with cheese (typically a blend of Mexican cheeses) and often meat, then coated in masa (corn) and fried. We’re bringing some of these traditional ingredients to classic Macaroni & Cheese, creating a seriously delicious jar meal. We’re taking some elements from each of these two dishes, and adding crispy roasted cauliflower to keep the nutritional factor up

Cibo’s Ratatouille with Creamy Polenta (Gluten-Free)

In our ratatouille, we are collecting the best local produce of the season like eggplant, zucchini, squash, tomatoes, peppers, red potatoes, and white onion. This colorful cornucopia is served on top of creamy polenta, a creamy Italian corn-based porridge, and topped with goat cheese for maximum taste-bud enjoyment!

Grilled Pineapple, Mushroom, Rice Jar with Kale Cilantro Pesto (Gluten Free, Vegan)

We’re grilling fresh pineapple, bell peppers, and Portobello mushrooms in a sweet teriyaki sauce and layering them on top of fragrant jasmine rice, then topping the jar off with a fresh kale & cilantro pesto. Last, this jar of goodness is finished with crushed Macadamia Nuts

Roasted Butternut Squash Street Tacos (Gluten-Free)

You won’t even have to hit the street for these satisfying street tacos. Roasted butternut squash, perfect this time of year, fiber and protein-filled Anasazi beans, and a purple cabbage slaw are the heart of this meal, with scallions, cojita cheese, and our own avocado tomatillo crema served on the side.

Dried Cherry, Kale, French Lentil & Pistachio Granola Jar (Gluten-Free)

Montmorency cherries are tarter than typical red cherries, and Michigan produces over 90,000 tons of these flavorful fruits each year. When dried, they are a perfect blend of tart and sweet, and compliment the nuttiness of this jar meal perfectly. We’re making a pistachio nut granola for some crunch, and topping the jar with goat cheese for a little creaminess.

Roasted Carrot, Couscous, & Early Summer Veggie Jar

This dish uses Israeli Couscous, Turmeric-Roasted Carrots, Baby Peas, and delicate and buttery Artichoke Hearts, along with fresh Mint and a Greek Tatziki Sauce. And, for an extra-special treat, enjoy our hand-crafted Libyan Baklava on the side! Show support AND enjoy an amazing new Cibo Meal!

Mediterranean Spaghetti Squash & Zesty Parsley Pesto (Gluten-Free)

Spaghetti Squash is such a fun, nutritious ingredient to work with, boasting high levels of folate, potassium, omega-3 and B vitamins. We’re mixing this pasta-like squash with classic Mediterranean ingredients like roasted chickpeas, sun-dried tomatoes, bell peppers, Kalamata olives, spinach, and red onion. But the best part, we’re topping it all off with a vegan Parsley Pesto using Pepita seeds.

Greek Nachos with Herb Tzatziki Sauce

We’re packing this jar full of classic Greek ingredients like Kalamata Olives, Roasted Tomatoes, Lemon & Oregano-Marinated Cucumbers & Red Onions, Roasted Chickpeas, and fresh Feta Cheese. For the “cheese” we’re making an herb yogurt Tzatziki Sauce from scratch, and serving Pita Chips on the side. Enjoy these Greek Nachos with all the flavor and no cheese coma!

Golden Thai Coconut Soup with Tofu (Gluten-Free, Vegan)

This soup, also known as tom kha kai, is such a warming, generous, and satisfying dish with origins from Thailand & Laos. Our vegan version consists of traditional ingredients like sweet coconut milk, galangal seasoning, lemongrass, kaffir lime leaves, and lots of colorful veggies like bell peppers, red onion, shiitake mushrooms, eggplant, carrots, and bok choy, along with protein-packed organic tofu cubes.

Portobello Fajita Burrito Jar (Gluten-Free, Vegan)

Everyone loves a good burrito bowl, and this one’s a big hit! Smoky, charred portobello slices are topped onto sizzling fajita peppers, black & pinto beans, brown rice, arugula, guacamole, and fresh corn & jicama salsa, and served with organic multigrain chips.

Heirloom Tomato, Palisade Peach & Roasted Olathe Corn Panzanella

Panzanella is a Tuscan dish made of ripe, bursting tomatoes, creamy mozzarella, and wine-soaked bread, often stale, similar to a crouton. Our Colorado version with organic Palisade peaches and roasted Olathe sweet corn. Mixed with little ciliegine mozzarella balls, toasted pine nuts, and fresh basil, served with a traditional Italian vinaigrette.

Sister Gardens Alu Gobi with Sweet & Purple Potatoes (Gluten-Free)

There are so many great Indian dishes, but Alu Gobi, a traditional dish made with cauliflower, peas, and potatoes simmered in a mild curry sauce, is my favorite. Our version swaps out the traditional potatoes with sweet potatoes to add some color and fiber. Served on a fluffy bed of Basmati rice and with a side of mini-naan bread.

Wild Rice & Kale Cornucopia (Gluten Free)

This colorful dish is a blend of fluffy wild rices, Tuscan kale, constellation tomatoes, red bell peppers, and green onions. Wild rice has an irresistible nutty flavor, and is higher in protein than most whole grains and is a good source of fiber, folate, and magnesium. Served with a handmade citrus vinaigrette and topped with crunchy sunflower seeds,

Italian Farro Cornucopia

With a nutty base of Italian Farro, colorful produce like red peppers, Tuscan kale, yellow squash, celery, and more this is a satisfying meal hot or cold.

Asian Rainbow Jar  with Peanut Ginger Dressing
(Gluten-Free)

This dish is a colorful and nutrient-filled rainbow of ingredients including bell peppers, edamame, purple cabbage, and baby kale. Served on a bed of brown rice noodles with a handmade peanut ginger dressing.

Project Foodie Chopped Salad with Vegan Green Goddess Dressing (Gluten Free)

Packed with Peppers, Avocado, Radicchio, Baby Butter Lettuce, Radishes, Kalamata Olives, Cucumber, Broccoli, Roasted Chickpeas and Smoked Provolone Cheese. Served with homemade Vegan Green Goddess Dressing, this dish is so much more than a salad in a jar!

Strawberry Avocado Couscous with Lime Vinaigrette

Israeli couscous with fresh produce like juicy red strawberries, sun-ripened avocado, and sweet corn right off the cob, you’ve got summer in a bowl!

Spanish Vegetarian Paella (Gluten-Free)

Usually Paella is full of fresh seafood and chorizo, but this vegetarian version is just as yummy and way more colorful! I special-ordered Calasparra Rice and Spanish Saffron to keep this dish as traditional as possible

South American Scramble with Purple Potatoes (Gluten-Free)

Purple Potatoes, hailing mainly from South America, have an abundance of antioxidants and a vibrant purple inside. Paired with a scramble of Brussels sprouts, broccoli, bell peppers, red onion, and purple cabbage, this is a fun and fit meal. Served with a side of organic Greek yogurt.

Veggie-Packed Macaroni with Black Beans

Macaroni is usually the staple of Mac n’ Cheese, but here it’s surrounded by colorful vegetables like yellow squash, peppers, asparagus, and tomatoes. Black Beans add some fiber and more color, and the whole dish is finished off with a zesty avocado oil-based dressing and Italian cheese blend.

Molto Verde Super-Veggie Pasta

This dish is a great way to sneak in lots of nutritious veggies while still tasting like an indulgence. An avocado-based pesto with walnuts instead of pine nuts is the perfect way to a creamy, healthy-fats based sauce for this fun & colorful pasta!

Irish  Shepherd’s Pie

Saucy peas, carrots, baby Portabello mushrooms, hearty lentils, tomato-based gravy, and a blend of fresh herbs, all topped off with mashed Yukon Gold potatoes with creamy Greek yogurt blended in makes this vegetarian Sheperd’s Pie delightful.

Mediterranean Freekeh Jar with Red Pepper Hummus

Ancient super-grain Freekeh, marinated English cucumbers and red onion, Mediterranean olive blend, creamy Feta Cheese, and topped with Avocado and a zippy Red Pepper Hummus, this jar is bursting with flavors that have been a staple of the Mediterranean diet for centuries!

Zesty Roasted Corn & Red Bean Dish (Gluten-Free)

With roasted corn, sweet potatoes, bell peppers, and fiber-rich kidney beans, plus some fresh lime spritzed over everything, this will be a fiesta of flavors in your mouth. Served with a side of crumbly Queso Fresco Cheese.

Healthy Baby Spinach Stuffed Shells

Authentic jumbo shells are filled with a creamy blend of ricotta cheese, cottage cheese, fresh baby spinach, chopped mushrooms, and a blend of herbs, all topped with a classic marinara sauce and Parmesan cheese, served with Italian Pizzelle cookies, a delicate and low-cal taste of Italy!