Menu For Week of 3/4/20
In the Planted Table kitchen we are patiently waiting for spring… asparagus, artichokes, spring peas and fresh spring strawberries. It already feels like spring with the record warm weather. The blossoms are already here and telling us Spring is right around the corner.
As we goodbye to winter we are still enjoying crisp winter greens radicchio, kale, broccolini as well as beautiful citrus that we are featuring in plenty in our Fruit Snack Jar. We hope you enjoy saying farewell to winter in these next few weeks as we gear up for all things Spring.
Because our ranch salads are so popular with our Planted Table customers we will be offering a new version of ranch salad each month. This week we will be enjoying Barbecue Ranch with Planted Table Bacon. Have a great version of Ranch you want us to try? Let us know on Instagram and it maybe featured next month.
We are so excited to now offer delivery to Marin County, it has been a goal for us to expand to that area. If you know anyone who would love to try our wonderful Plant Base foods please send them your referral code so you get a Thank you from us.
We have revamped our weekly burrito offering. Now the burrito is packed with veggies in a slightly smaller size and smaller price. We hope you like their new look.
Be sure to stay tuned to our instagram @plantedtable. Next week we have an exciting giveaway taking place featuring an eco friendly gift basket and some of my favorite cooking essentials.
Hope you enjoy the food this week as much as we enjoyed making it for you.
-Chef Lauren Mahlke
Barbecue Ranch Salad
Barbecue Ranch Salad with zoodle cucumber, baby corn, carrot ribbons, planted table bacon bits, croutons, radicchio and gem lettuce with sunflower sprouts.
Chipotle Baja Bowl
Chipotle Baja Bowl with Ancho Brown Rice, White Beans, Chipotle Roasted Veggies and Toasted Papitas with Micro Cilantro and Grilled Limes.
Vegetable Packed Curry Noodle Soup
Vegetable Packed Curry Noodle Soup with Carrots, Cabbage, Green Beans.
Spiced Lentil Jar Salad
Spiced Lentil Jar Salad with End Of Winter Squash and Kale with a Tahini Dressing.
Vegetable Packed Roasted Poblano Chili
Vegetable Packed Roasted Poblano Chil.
Eggplant Stir Fry
Eggplant Stir Fry with Garlic Thai Basil Sauce served with Jasmine Rice.
Bolognese Linguine with White Beans and Pine Nuts.
Black Bean Taquitos
Black Bean Taquitos with Mango Salsa and Latin Slaw.
Stuffed Mushrooms with Cheese and Herb Filling served with Roasted Garlic Potatoes and Roasted Cauliflowe.
Pesto Flatbread with Grilled Broccolini, Pine Nuts, Caramelized Onions and Zucchini with Balsamic Arugula Salad with Blood Orange Slices and Almonds.