Weekly Menu for June 3rd

Entrée 1: Lemon Tofu Stir-fry
Entrée 2: Superfood of the week: Kale Hand Roll
Entrée 3: Black-eyed Pea Salad
Entrée 4: Soba Noodles + Raw Cashew + Mixed Veggies
Soup: Cream of Mushroom
Salad: Spinach Salad + Blackberry Vinaigrette 
Grain: Forbidden Rice
Vegetables: Greens + Roasted Carrots
Breakfast 1: Tropical Fruit + Mango Soy Cream
Breakfast 2: Chia + Peaches
Dessert: Chocolate Mousse

Juice: “Infinite Possibility” Kale, Cucumber, Pear
++ contains nuts
*contains gluten

Weekly Menu for May 27th

Starting this week, we are now adding a separate grain dish at no extra charge that can be combined with any of our entrees to round them out according to your liking – this week is brown rice.
Entrée 1: Setain + Broccoli + Mushroom Ragout *
Entrée 2: Superfood of the week: Quinoa Stuffed Peppers
Entrée 3: Deconstructed Black Bean Burrito + Avocado Dressing
Entrée 4: Pad Thai
Soup: Green Goddess
Salad: Baby Greens + Champagne Vinaigrette 
Grain: Brown Rice
Vegetables: Marinated Summer Vegetables
Breakfast 1: Carrot Muffins *
Breakfast 2: Cinnamon Apple Oatmeal
Dessert: Blackberry Crostata

Juice: “Unconditional Love” Blueberry, Purple Cabbage, Beet*contains gluten
++ contains nuts

Happy Birthday Kombu Kitchen!

Kombu Kitchen is now officially one year old! We recently celebrated our first birthday earlier in May. It’s honestly quite hard to believe our service has been live for a year already.  (see Kombu featured in the upcoming June issue of Boston Magazine)

I started small with only six 18’x24″ food trays and your truly doing all the cooking in the wee hours of the morning every week.  We quickly outgrew our first tiny kitchen space in Boston within 6 months.  In January we moved to a fabulous commercial commissary in Lynn, MA with a view of the ocean and plenty of room to grow.  We still work in the wee hours of the morning, but now the kitchen team has grown a bunch!  We have myself Kristen, my husband Keven, Amanda, Paige, and Meg in the kitchen every week creating your meals – all 800+ of them every week!    We also added new services.  Now in addition to our weekly meal service we offer cleanses, weight management plans, parties and and event catering.

We want to thank each of you for making this first year possible.  Thanks for your loyalty, your continued praise and enthusiasm, and your referrals.  We have grown from 4 clients one year ago to over 50 clients, with new friends coming on board every single week.

You can look forward to another amazing year of growth ahead with new recipes, new services, and exciting new events like a Kombu pop up restaurant coming later this summer.

Lastly as this is Memorial Day weekend, please enjoy the holiday with your families and join us in taking time to remember and honor those who paid the ultimate price for our country.  We enjoy so much in our lives because of their sacrifices.

In Health

Chef Kristen

Weekly Menu for May 13th


  1.     Sweet Pea Artichoke Barley
  2.     Seitan + Broccoli Stir Fry + Brown Rice  *
  3.     Pesto Pasta
  4.     Lentil Salad + Roasted Root Veggies

Soup: Tomato Basil
Salad: Cabbage and Almond with Raw Cashew Ranch ++
Vegetables: Kale +  Roasted carrots
Raspberry + Coconut Chia
Energy Bites

Juice: Mango Pineapple Orange Juice 
Dessert: Key Lime Pie
*contains gluten
++ contains nuts

Weekly Menu for May 6th


  1.     Coconut Curry Veggies + Brown rice
  2.     Tempeh Burger + New Potato Salad + Pickles
  3.     Red Bean Chili
  4.     Soba Noodles + Roasted Eggplant + Mango

Soup: Roasted cauliflower soup
Salad: Spinach  ++
Vegetables: Asparagus and Roasted Tomatoes
Vanilla soy cream with fruit salad
Lemon poppyseed squares

Juice: Pear Cucumber Ginger 
Dessert: Espresso Brownies
*contains gluten
++ contains nuts

Are you not getting enough sweets, veggies, grains, or proteins?  We are happy to do a custom add-on for you to balance our menus to your preference – or select one our menu add-ons here:

Optional Add-ons:
Espresso Brownies 3 pack  $9
Chocolate Mousse Cake $9
Chocolate Truffles $9
Bag of Greens (4 servings) $12
Bag of Fresh Fruit (6 pieces) $12
Kombu’s Famous Brown Rice (32 oz) $10
Extra Sautéed Greens $12
Mung Bean + Shiitake Congee (32 oz.) $18
Fresh Squeezed Juice (32 oz.) $18
1. Carrot + Apple + Ginger
2. Swiss Chard + Beet + Carrot + Pear
3. Beet + Grapefruit

Place your order before 4pm Monday May 6th to ensure delivery of this menu this week.

“The Right Stuff” Winner!

This past Sunday, April 28th, Salvatore’s Restaurant in Boston’s Seaport hosted “The Right Stuff,” a cook-off competition between two culinary students from Le Cordon Bleu College of Culinary Arts in Boston, MA highlighting the culinary talent of tomorrow.

Myself and my opponent, Jesus Olmedo, each prepared a 3-course meal that worked within the conceptual framework of Salvatore’s Restaurants, yet at the same time, pushed the culinary boundaries and expressed our own individual creativity. Deciding the winner that evening was the interactive audience and a panel of celebrity judges including:

Kerry Byrne, Food Writer, Boston Herald; Cheryl Fenton, Freelance Food + Lifestyle Writer; Rachel Leah Blumenthal, Contributing Writer, Eater Boston; Rachel Cossar, Boston City Editor for The Daily Meal; Jenny Johnson, Co-Host of NECN’s “TV Diner,”; Leah Mennies, Food Editor of Boston magazine; and Peter Ackerman, Executive Vice President of Salvatore’s Restaurants and Sal’s Pizza.

Here is the all vegan menu I served that took home first place!

1st Course: Blood Orange + Fennel Salad + Microgreens + San Pellegrino Blood Orange Reduction + Orange Pine nut Brittle

2nd Course: Crispy Baby Artichoke + Farro Risotto Fresh Minted Spring Pea Sugo Verde

3rd Course: Lemon Thyme Mock Duck Confit + Porcini Mushroom Ragu+ Creamy Chived Polenta + Roasted Spring Vegetables + Vegan Bagna Cauda

Thank you to all the judges and audeince for your feedback, encouragement, and enthusiasm – it was a thrill to meet you all!


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