Menu for week of 1/19/22
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Message from Chef Lauren:
As we celebrate our 4-year anniversary this month, we want to thank all of you for making our dream possible. We have entered back into challenging times, operations-wise, as the current COVID outbreak has caused staffing shortages with many of our vendor partners. We are doing our best to keep your meals coming in this month, and hopefully things will resume at normal capacity with our vendors soon. We appreciate your patience as we navigate these times. Because our suppliers are needing more advance notice on our orders, we need to bump up the cutoff day for the 6,8 and 10 meals a week plans to Thursday morning instead of Friday morning. Thank you for your understanding. We welcome all our new members and hope you enjoy your meals as much as we enjoy making them for you.
Winter Citrus and Pomegranate Salad with Pomegranate Balsamic Vinaigrette, featuring Blood Oranges, Mandarin oranges, Grapefruit and Cara Cara Oranges, Kale, Candied Herb Walnuts, Roasted Golden Beets and Herb Barley.
The perfect (and healthiest) vegan tuna melt. Think vegans can’t eat tuna melt sandwiches? Think again! This 100% plant-based, creamy, cheesy, perfectly toasted vegan tuna melt will melt your heart into a pool of bliss. We’re talking straight up diner-style vegan comfort food! Grilled Sourdough Non Tuna Melt Sandwich with Vegan Cheddar Spread, Red Onions, Pickles and Spinach.
Artisan Mushroom and Leek Fettuccine Alfredo with Shaved Fresh Black Truffles featuring Hedgehog, Hen of the Woods and Oyster Mushrooms. A tasty dairy-free alternative to a classic Italian dish. Velvety smooth and creamy sauce offering much-needed comfort on a cold day.
New on the order form:
Winter Donut Flavors. We have said goodbye to the classic fall and holiday flavors and are welcoming some fun new winter flavors.
New Matcha Almond Milk Latte
We hope you enjoy next week’s menu.
-Chef Lauren Mahlke
