Resolution Revolution

Make 2023 the year you start eating healthy with Snap Kitchen

Go into the New Year feeling good about what goes into your body, where it comes from, and how it tastes. Snap Kitchen is bringing the "Resolution Revolution" into 2023, where eating healthy doesn’t have to be tasteless and New Year's resolutions don’t need to be abrupt, restrictive, or short-term.

Snap’s Resolution Revolution gives you the freedom to eat what you crave and still feel amazing. Resolve to indulge with Snap Kitchen’s newest meals, inspired by your favorite homestyle classics.

Photo courtesy of Snap Kitchen

Snap Kitchen gives you the freedom to eat what you crave and still feel amazing.

Snap’s January menu is full of comforting dishes, including Southern meatloaf, pot roast chicken, Salisbury steak, Parmesan roasted broccoli, brownie batter chia pudding, and more that you can feel good about eating.

All of Snap Kitchen’s meals are accompanied by a nutrition profile that shows protein, carbs, and fat, so you can easily track your dietary needs. Snap Kitchen also offers fully customizable, dietitian-curated meal plans and meals subscriptions that range from low-carb to high-protein and beyond. Find Snap Kitchen’s full menu and nutritional information here.

Snap Kitchen makes ordering easy with Snap Pass, a membership program that offers customers even more flexibility and convenient ways to enjoy Snap’s delicious chef-prepared meals.

Snap Pass members can set up a flexible weekly recurring order from Snap Kitchen’s broad assortment of ready-to-eat meals, drinks, snacks, and more. They also automatically receive a 5 percent discount on every order, plus other benefits, all with no membership fees. New members can sign up for Snap Pass on their Snap Kitchen mobile app (iOS), online, and in any Snap Kitchen store.

Along with providing nutritious meals, Snap Kitchen also partners with local Texas vendors to ensure it uses sustainably sourced, local ingredients where it can. Local partners include 44 Farms and Pederson’s Farms.

Additionally, Snap Kitchen recently rolled out its Texas Direct Program, which ensures that all Snap delivery orders are hand-delivered fresh to your door in insulated reusable bags. Once delivered, you can either keep the bags and reuse them, or leave the bags in the location where they were delivered to be picked up the following week. The new insulated bags keep your items cold for up to 24 hours with less packaging — no liners, no boxes, and fewer ice packs. Join Snap’s Texas Direct Program and start getting fresh, nutrient-packed meals delivered to your doorstep by signing up here .

Go into 2023 feeling confident about the food you eat and where it comes from. Snap Kitchen is making it easier than ever to switch up your habits in ways that don’t feel dull and short-lived. This is the year to resolve to eat delicious food that nourishes your body and provides you with energy to conquer your goals.

Learn more about Snap Kitchen’s menu and nutritional information, Texas Direct Program, and Snap Pass program at SnapKitchen.com.

lunch dinner shopping promoted

Hummus News

Revered family-owned Mediterranean restaurant debuts in North Dallas

Samantha Marie Photography

Zon Zon food spread

An upscale Mediterranean restaurant is coming to North Dallas from a trusted name: Called Zon Zon, it'll open at 5455 Belt Line Rd. #130, in the Work/Shop center, and it's from hospitality group Yela Concepts, led by Yaser Khalaf (Darna, Baboush), together with his son Mak Khalef in their first collaboration.

According to a release, it'll open on December 22.

Named for Mak's sister Zaina (“Zon Zon”), the restaurant will be open for lunch and dinner with a refined take on Mediterranean dining, rooted in tradition but with modern influences.

"We tried to merge what embodies Mediterranean cuisine with dishes that people in Dallas love," Mak says. "A lot of the dishes we have on menu are Mediterranean but have American and Texan influences."

Mezze favorites include hummus topped with green shatta and extra-virgin olive oil; baba ghanoush with charred eggplant, tahini, dukka, and pomegranate; crispy cauliflower with saffron labneh; tuna neya with tahini, mixed pickles, and Aleppo pepper; and kibbeh with ground lamb, onions, pine nuts, and dill labneh.

Salads include seared tuna salad with freekeh and golden beets; Tahini Caesar with tahini–Caesar dressing and za’atar croutons; and roasted beets with burrata, oranges, and pistachios.

Entrées include roasted chicken with garlic-batata and pomegranate jus; chicken shish kebab over saffron rice with almonds and raisins; hanger steak shawarma frites — a clever twist on steak frites with hand-cut fries; ZZ’s Wagyu cheeseburger with smoked provolone and house pickles; Prime ribeye with za’atar chimichurri and heirloom carrots; and apricot lamb couscous.

The beverage program complements the menu with a Mediterranean-focused wine list and creative cocktails such as the coffee-kissed Midnight Istanbul and ZZ’s Margarita, with burnt pineapple and ras el hanout.

Designed in collaboration with Dallas-based Coeval Studios, the restaurant features a 2,130-square-foot interior with an expansive 735-square-foot patio that seats 76, for a total occupancy near 100.

The restaurant boasts an open kitchen, while decorative finishes include modern woodwork, rich textures, and Middle Eastern-inspired details — stylish yet inviting, with a setting that feels like home.

“The inspiration behind Zon Zon came from wanting to create the kind of place we’ve always wished existed — a neighborhood Mediterranean spot that feels both familiar and exciting," says Yaser in a statement. "We wanted to create a comfortable space where guests can meet up with friends or neighbors on a regular basis."

Mak went to college to study biomedical engineering, but says he couldn't resist the lure of the restaurant world in which he grew up.

"Zon Zon is a reflection of everything we love about food," Mak says. "What makes this especially meaningful is building it with my dad — bringing our family’s story and passion to the table."

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