Menu For Week of 10/14/20
Message from Chef Lauren:
This week we are thrilled to introduce a yummy new item on our order form, Spero Cheeses!
We recently discovered Spero Cream Cheese and were a little skeptical at first to see how delicious a plant based cream cheese could be made from sunflower seeds, but Oh My Gawd!! You guys, this stuff is so good, we knew we had to share it with you.
We are so excited to be offering 4 delicious Spero Cheese flavors available to our members every week. They are:
and Regular Cream Cheese.
Spero Cream Cheese is made with only 6 ingredients, no gums.
It contains probiotics and antioxidants for gut health and because it’s made from sunflower seeds, it saves water compared with nut and dairy based cream cheese products. Spero cheeses are great with toast, bagels, sandwich spreads, creamy sauce or dressing base, baking.
Spread it, spoon it, dip it, bake it, or whisk it up & make it saucy!
It can also be frozen & then thawed in fridge to make it last forevaaaaaaa.
Look for it on our order form.
We appreciate all your support.
-Chef Lauren Mahlke
Purple Cherokee Heirloom Tomatoes, Olives, Red Onion, Pepperncini, Artichokes, Feta Cheese and with Arugula and Oil-Free Herby Vinaigrette.
Non-seafood Creamy Chowder
Non-seafood Creamy chowder with Corn, Carrots, Potatoes, Jackfruit and Portobellos.
Fall Chickpea Waldorf Salad
Fall Chickpea Waldorf Salad with Sliced Harvest Grapes, Roasted Butternut Squash and Red Pears with Pita Chips and Toasted Walnuts.
Butternut Squash Mole Enchiladas
Butternut Squash Mole Enchiladas with Pepita Cilantro Lime Slaw.
Jackfruit ``Crab-less`` Cakes
Jackfruit “Crab-less” Cakes with Roasted Garlic Purple Sweet Potatoes and Delicata Squash with Tartar Sauce.
Yellow Thai Curry
Yellow Thai Curry with Tofu, Snow Peas, Carrots, Bell Pepper, Bok Choy, Baby Corn, served with Jasmine Ginger Rice.