It’s 7:40pm in San Francisco, CA. It’s been dark for hours, and the wind has picked up in the South of Market district, where I’m racking my bar and weights after a CrossFit session—deadlifts tonight, plus my 20-rep back squat extra credit—and dreading 1) the solitary walk to the grocery store, 2) the effort of selecting ingredients, and 3) the time spent prepping and cooking before I’ll finally have a warm, healthy meal to enjoy.
But then the skies clear (figuratively) and my dinner plans are all sunshine again, because there’s still time to order a chef-made gourmet paleo meal from Mealmade! Mealmade is the newest face on the meal-delivery scene in San Francisco, and they’ve made a splash by offering inventive real-food fare that takes the hassle and guess-work out of a healthy meal.
I was introduced to Mealmade founder Jeff Nobbs by Anthony (creator of The Paleo Fix) and I’ve been hooked on the service ever since. True to the cradle-of-innovation spirit of their San Francisco/Silicon Valley environs, Jeff and Chef Sean are on a mission to evolve the way the world eats, starting with food delivery in San Francisco. Meals are made fresh to order in adherence to a paleo nutritional framework, and items are rotated on and off the menu according to seasonal preferences (peep their Thanksgiving menu!) and the company’s free-wheeling culture of experimentation. Chef Sean brings a playful je ne sais quoi to his concepts, and a healthy willingness to up the ante. Paleo fish and chips? Sure thing, but let’s improve upon a classic with a sprinkle of caviar. Salmon? Double-down on the omega-3s with some adorable #yolkporn in the form of quail eggs.
Mealmade launched approximately six weeks ago—and is still ironing out the kinks—but with meals that start at $11 plus sides and dessert options for $4-$6, they’re a very welcome addition to paleo dinner options in San Francisco. I was able to score their recipe for spicy Cranberry Salsa… a dark horse hit that caught me off-guard (jalapeños and scallions in cranberry relish?) but that I can’t get enough of. While the Cranberry Relish on Mealmade’s Thanksgiving menu is a more traditional spin with apples and honey, the recipe below makes an unconventional yet delicious holiday side that belongs on your table from now until Christmas and beyond!
- 1 bag cranberries
- 1 bunch cilantro
- 1 bunch scallions
- 2 jalapenos
- 2 tbsp olive oil
- 1/4 cup maple syrup
- salt and pepper to taste
- Pulse in a food processor until the mixture is finely-shredded.
- Transfer to a sieve or colander and allow the relish to rest and drain for minimum two hours for the cranberry flavor to mellow and meld with the rest of the ingredients.
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