Menu For Week of 3/18/20
Spring is here and we are so excited for California Asparagus, Artichokes and Fava Beans to feature in this week’s meals. We hope you enjoy our spring meals and much as we enjoyed making them for you.
REMINDER: WE ARE CLOSED AND NOT DELIVERING ANY MEALS OR PICKING UP BAGS THE WEEK OF APRIL 8TH.
P.S. There is a spectacular holistic living giveaway happening right now on our instagram @plantedtable. A prize pack valued at over $300. The deadline to enter is Thursday. Good luck!
Hope you enjoy the food this week as much as we enjoyed making it for you.
-Chef Lauren Mahlke
Spring Kale Caesar Salad
Spring Kale Caesar Salad with Grilled Pickled Red Onions, Fava Beans, Toasted Almonds and Easter Egg Radish.
Minted Pea and Lemon Bowl
Minted Pea and Lemon Bowl with Pearl Barley, Grilled Lemon, Sautéed Leeks and Smashed Minted Lemon Peas.
Roasted Pepper and Tomato Soup
Roasted Pepper and Tomato Soup with Lentils.
Hoisin Lettuce Cups
Hoisin Lettuce Cups with Vermicelli Rice Noodles, Carrots, Cucumber and Hoisin Roasted Tofu.
Barbecue Bowl with Black Eyed Peas, Collard Greens, Barbecue Roasted Sweet Potatoes and Maple Roasted Sweet Red Onions.
Fully Loaded Baked Potato
Fully Loaded Baked Potato with Plant Bacon, Roasted Smokey Romanesco, Cashew Cheese Sauce, Green Onions and Sunflower Seeds.
Soy Chorizo Macaroni and Cheese
Soy Chorizo Macaroni and Cheese with Grilled Asparagus.
Artichoke and Caramelized Onion Khoresh Stew
Artichoke and Caramelized Onion Khoresh Stew with Dill and Fava Bean Basmati Rice.
Jackfruit ``Crabless`` Cakes
Jackfruit “Crabless” Cakes with Spring Baby Artichokes and Tartar Sauce.
Asparagus and Fava Bean Lemon Risotto
Asparagus and Fava Bean Lemon Risotto.