Simple ingredients warmed by southern Mediterranean flavors—desk lunch magic. Introducing the Sicilian Tuna Bowl.

Today's not-quite-spring chill has us scurrying for curry. We'll be warming up dinner plates tonight with an aromatic Thai curry made from scratch using a classic coconut base with an added twist.

Look closer—the zoodle is here. These bright and crunchy tangles of zucchini are all over our spring menu. And tonight, we zoodle with fresh lemon juice and wild-caught shrimp. So simple, so delicious.

As #earthday nears, we're getting our garden on by composting. And you can, too, because our containers are made entirely of plant fiber. More composting = less landfill waste. And we dig that.

Peas on peas. So spring right now for all the new materials in our test kitchen! What fresh ingredients are you feeling this season?

When #tacotuesday strikes, we do this. Pass the guac because we're celebrating all week long.

Peas out from our test kitchen, where a new recipe is in the works. And we're excited. 📷: @legendofthelisp

We dig the tasty simplicity of macro bowls—raw, roasted and pickled veggies, whole grains—all united in one bright vessel.

The art of carbo-loading demonstrated by our photo team. Fresh @balthazarbakery baguettes disappear quickly at Maple HQ. 📸: @lmsthompson

Our spring menu has sprung with a seasonal take on a year-round fav, mac & peas. Yes, please!

Our spring menu is still in bloom—gray skies and all. We’re brightening our plates with a fresh, seasonal coat of color. Delish.