Menu For Week of 3/20/19
Message from Chef Lauren:
Spring is here and we are so excited for all the asparagus, artichoke, peas, favas, herbs and soon fruit coming our way.
We have such a fun job in the kitchen of providing you with Vegan, zero waste meals and snacks for you to enjoy throughout the week. We hope you enjoy our new pesto sauce add-on my favorite way to enjoy this is on avocado toast.
We also made an in-house ricotta for the lasagna last week that we hope you enjoyed and this week we are featuring a Dill and Chive Cashew Havarti as a new cheese add-on.
This add-on will be perfect with crackers on a cheese plate, on a sandwich, toast or flatbread. The Havarti will last 1-2 weeks in your fridge and is around 8-10 oz.
Three Course Entertaining Menu Serves 4-6
Entertaining this week? Don’t forget about our entertaining 3 course meal perfect all together or a la carte (serves 4-6)
Spring Kale Caesar Salad with Grilled Pickled Red Onions, Fava Beans, Toasted Almonds and Easter Egg Radish GF
Spring Arugula, Basil and Spinach Pesto with Peas and Whole Wheat Spaghetti (freezer friendly)
*GF pasta substitution
Peppermint Chocolate Mousse
Introducing our new add on: Vegan Nut Cheese! Look for it in your order form.