Chewy Oatmeal Cookies

Greek yogurt is thicker and richer than our reg yogurt, high in protein, low in sugar. No added sugars, emulsifiers, and gelatins. Has live cultures. Ingredients: Pasteurized milk, yogurt culture(Lactobacillus sp.). No added sugar.

Greek yogurt is thicker and richer than our reg yogurt, high in protein, low in sugar. No added sugars, emulsifiers, and gelatins. Has live cultures.
Ingredients: Pasteurized milk, yogurt culture(Lactobacillus sp.). No added sugar.

Full Cream Unsweetened Greek Yogurt (480g)

Full Cream Unsweetened Greek Yogurt

Grilled salmon fillet in caper butter sauce and served on bed of gratinated potatoes and white onion rings.

Grilled salmon fillet in caper butter sauce and served on bed of gratinated potatoes and white onion rings.

King Salmon

Cookies &amp; Cream Frozen Yogurt (FROYO)
Creamy frozen yogurt with chunks of cookies. Ingdredients: &nbsp;Pasteurized milk, pasteurized cream, sugar,&nbsp; yogurt culture (Lactobacillus sp.), tablea, oreos, herbs, salt.

Creamy frozen yogurt with chunks of cookies.
Ingredients:  Pasteurized milk, pasteurized cream, sugar,  yogurt culture (Lactobacillus sp.), tablea, oreos, herbs, salt.

Cookie Monster Frozen Yogurt (375g)

Shrimp and Bacon Penne (4-6 pax)

Shrimp and Bacon Penne (8-12pax)

Shrimp and Bacon Penne

Ingredients: Beef, tomato sauce, tomato paste, onion, garlic, herb, salt, pepper, cream, butter, pasta noodles, cheese

Beef Lasagna (4-6 pax)

Beef Lasagna (8-12 pax)

Beef Lasagna

Cutoff: Friday 9AM - Delivery: Monday Cutoff: Wednesday 9AM - Delivery: Thursday 125g Shelf Life: One day in ambient condition; 5 days in chilled condition
Shimeji is a group of edible mushrooms native to East Asia, but also found in northern Europe. Hon-shimeji (Lyophyllum shimeji) is a mycorrhizal fungus and difficult to cultivate. Other species are saprotrophs, and buna-shimeji is now widely cultivated.

Shimeji is a group of edible mushrooms native to East Asia, but also found in northern Europe. Hon-shimeji (Lyophyllum shimeji) is a mycorrhizal fungus and difficult to cultivate. Other species are saprotrophs, and buna-shimeji is now widely cultivated.

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