Snap Kitchen

Tuesday, June 15, 2010

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An array of food from Snap Kitchen. Clockwise from bottom right: citrus-glazed pork tenderloin, Texas Flank Hash, curry chicken salad, ginger chicken stiry-fry, deviled eggs and (center) three-bean Mediterranean stew.

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(Mike Sutter AMERICAN-STATESMAN)

An array of food from Snap Kitchen. Clockwise from bottom right: citrus-glazed pork tenderloin, Texas Flank Hash, curry chicken salad, ginger chicken stiry-fry, deviled eggs and (center) three-bean Mediterranean stew.

The M.O.:The story behind Snap Kitchen

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(Thao Nguyen AMERICAN-STATESMAN)

Shoppers browse through the shelves of pre-made meals at Snap Kitchen in Austin, Texas on Monday, June 7, 2010.

The M.O.:The story behind Snap Kitchen

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(Thao Nguyen AMERICAN-STATESMAN)

Pre-made dinners sit on the shelf ready to be heated up and eaten at the store or to be taken away for a to go meal at Snap Kitchen in Austin, Texas on Monday, June 7, 2010.

The M.O.:The story behind Snap Kitchen

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(Thao Nguyen AMERICAN-STATESMAN)

Snap Kitchen has two locations one in The Triangle and one on Sixth Street in Austin, Texas on Monday, June 7, 2010.

The M.O.:The story behind Snap Kitchen

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(Thao Nguyen AMERICAN-STATESMAN)

Leonard Williams, 31, checks and restocks the salad bar at Snap Kitchen in Austin, Texas on Monday, June 7, 2010.

The M.O.:The story behind Snap Kitchen

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(Thao Nguyen AMERICAN-STATESMAN)

The Texas Flank Hash has eggs, red and green peppers, sweet onions, cilantro, red kidney beans and a bit of cheese can be found at Snap Kitchen in Austin, Texas on Monday, June 7, 2010.

The M.O.:The story behind Snap Kitchen

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(Thao Nguyen AMERICAN-STATESMAN)

At Snap Kitchen the Chimichurri Grilled Flank Steak is made with roasted parsnips, zucchini, carrots, garlic, and poached radishes and can eaten on site or as a to go meal in Austin, Texas on Monday, June 7, 2010.

The M.O.:The story behind Snap Kitchen

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(Thao Nguyen AMERICAN-STATESMAN)

The Ginger Glazed Salmon has an edamame purée, steamed carrots and broccoli at the Snap Kitchen in Austin, Texas on Monday, June 7, 2010.

The M.O.:The story behind Snap Kitchen

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(Thao Nguyen AMERICAN-STATESMAN)

A healthy take on deviled eggs is Snap Kitchen's Devily Snap Eggs made with hard cooked egg whites filled with jalapeno hummus in Austin, Texas on Monday, June 7, 2010.

The M.O.:The story behind Snap Kitchen

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(Thao Nguyen AMERICAN-STATESMAN)

The Sushi Grade Ahi Tuna Nicoise Salad is made with butter/romaine lettuce, green beans, hard cooked eggs, new potatoes, olive tapenade, pickled red onions, roasted roma tomatoes, capers and a red wine dijon vinaigrette dressing at Snap Kitchen in Austin, Texas on Monday, June 7, 2010.

The M.O.:The story behind Snap Kitchen

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(Thao Nguyen AMERICAN-STATESMAN)

Chef Ethan R. Holmes the Executive and concept Chef and Owner Martin Berson at Snap Kitchen in Austin, Texas on Monday, June 7, 2010.

The M.O.:The story behind Snap Kitchen

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