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"I pointed out Season to Taste’s weekly heat‑and‑serve meals for two (ordering closes Monday at noon) with changing menus—recent examples include roasted cod with buttered breadcrumbs, melted leeks, roasted honey nut squash and a side salad; meatballs and marinara with baked rigatoni, broccoli rabe, and garlic bread; and a Texas‑style jackfruit chili with braised vegetarian collard greens, cornbread, and fixin’s. " - Rachel Leah Blumenthal