Our Meals
Real food, cooked by a chef, built around what’s growing here in Washington.
Every week at Red Clog Kitchen starts with the ingredients.
Chef Maty builds our menus around what’s fresh, local and in season from farms and producers throughout the Pacific Northwest, then turns those ingredients into the kind of dinners you’re genuinely excited to come home to.
That means the menu is always changing. You might see peak-summer tomatoes one week, earthy fall roots a few months later, or a favorite ingredient return in an entirely different dish as the seasons change.
Take a look through some of our past meals below to see what we’ve been cooking, what went into each dish, and where those ingredients came from.
Chicken Meals We've Served
Pork Meals We've Served
Vegetarian Meals We've Served
Beef Meals We've Served
Lamb Meals We've Served
Cookie Doughs We've Served
Breakfasts We've Served
Dips We've Served
Want to see what a whole week looks like?
Our menu changes every week according to what’s in season and what Chef Maty cooks up! No two menus are alike.
Each week, you’ll find three new mains with meat, three vegetarian mains, breakfasts, add-ons, and treat.
Each are labeled as GF/DF for those with dietary needs. Here are a few past menus to give you an idea of the variety you can expect throughout the year.
Past Summer Menus
What to Know About Red Clog Kitchen Meals
The season comes first
We don’t create a menu and then go looking for ingredients to fill it.
Our meals are built around what local farmers are harvesting right now. That approach is at the heart of Red Clog Kitchen, and one of the reasons our menu changes every week.
Working with the seasons means tomatoes taste like tomatoes, berries arrive when they’re at their best, and vegetables get to be more than an obligatory side dish. They often become the starting point for the meal itself.
It also means you won’t find one permanent menu here. Part of the fun is seeing what Chef Maty creates next.
Made from scratch by a chef, not assembled on a production line
These aren’t mass-produced frozen meals or grocery-store prepared foods.
Your meals are cooked from scratch in our Woodinville kitchen by Chef Maty and the Red Clog Kitchen team. Sauces, dressings, marinades and the other little things that make dinner taste like someone actually cooked for you are part of the meal, not an afterthought.
The goal isn’t simply to give you something convenient. It’s to give you a dinner you would have been happy to cook for yourself if you had the time, energy and ingredients waiting for you at home.
Vegetables are part of the meal, not something we sneak in
Red Clog Kitchen isn’t a macro-focused meal service, and we don’t build our menus around diet trends.
We build them around good food.
Because our food comes directly from local farms, vegetables naturally play a big role in our meals. You’ll find plenty of produce, whole ingredients and satisfying combinations alongside proteins, grains, sauces and the occasional comfort-food favorite.
It’s wholesome food without making dinner feel like a homework assignment.
A new menu every week
One of the biggest differences between Red Clog Kitchen and a traditional meal subscription is that you’re not signing up to eat the same catalog of meals over and over.
Chef Maty creates a new menu each week based on the season, what our farm partners have available and, of course, what sounds delicious.
You choose what you want that week. There’s no subscription required, no meals automatically selected for you, and no need to remember to pause an account when life gets busy.
Simply sign up for new menu drops on Mondays, and place your order if you want by the end of day Wednesday.
Dinner is cooked. You just heat it at home.
Your meals arrive prepared and ready to heat, so there’s no chopping, measuring, sautéing or pile of meal-kit dishes waiting for you afterward.
Most meals are designed to be reheated in the oven, giving you the convenience of meal delivery without making dinner feel like takeout.
Keep them in the fridge, heat the one you want when you need it, and suddenly several nights of the week are already handled.
And yes, there are extras
Dinner may be the main event, but depending on the week you may also find breakfast items, snacks and other add-ons on the menu.
And then there’s the cookie dough.
It’s become a Red Clog favorite for a reason.
Ready to see what Chef Maty is cooking next?
Not ordering this week? Create an account and we’ll text you when next week’s menu is ready.
Unbagging Some Our Weekly Menus
Meet the Chef Behind Our Meals
Chef Maty’s approach to food was shaped at Ballymaloe Cookery School, set on a 100-acre organic farm in coastal Ireland, where cooking begins with what’s fresh, local and in season. Today, she brings that same philosophy to Red Clog Kitchen, working closely with local farmers and producers and building each week’s menu around what they’re harvesting.
But fresh and seasonal is only part of the equation. Maty’s meals are designed to be genuinely delicious- layered with flavor, thoughtfully balanced, and the kind of food you actually look forward to eating. The result is from-scratch, farm-to-table cooking that makes busy weeknights easier without sacrificing the part that matters most: dinner tasting really good.
FAQs About Our Meals and Menus
How do I heat the meals?
Each week, we'll email you instructions for the best way to heat every dish. All meals can go straight into the microwave for easy, on-the-go convenience or be warmed in the oven if you've got a little extra time and want that just-cooked feel.
How long is the shelf life of the meals?
Our meals are crafted to be enjoyed fresh and are best consumed within the week they're delivered to ensure optimal taste and quality.
Can I customize my meals to meet my dietary restrictions?
We offer a wide variety of meals each week, including vegetarian options. While we do our best to include something for everyone, we can't guarantee that gluten-free, dairy-free, or other allergy-specific options will be available every week because our menu changes seasonally.
We always list common allergens in each dish so you can make informed choices while ordering. If you have severe food allergies, please use caution, as we cannot guarantee that cross-contamination won't occur.
Check out this week's menu to see if it works for you.
Where can I find nutrition information for the meals?
We keep our ingredients simple and focus on real food made from scratch. Ingredients and common allergens are clearly listed so you can make informed choices when ordering.
Check this week's meals to see what the ingredients are.
Are the meals fresh or frozen?
Our meals are always fresh and local, ready to be eaten during the week.