Message from Chef Lauren:
We have been having fun creating new dessert jars in the kitchen. In the past few weeks we have tried blackberry cream cheese cake, strawberry short cake and this week we are excited to introduce:
Toasted Coconut Banana Cream Pie with Macadamia Nut and Coconut Crust. This is a gluten free and soy free dessert.
Due to the COVID restrictions in our kitchen, we have been limited to making 6 meals a week for the past year. Now with restrictions beginning to lift, we are thrilled to announce an increase to 8 meals a week starting next week. For our members on the 8 and 10 meals a week plan, this will give you more variety to chose from. As always, we love hearing your feedback and ideas for meals you want to see.
Highlights from next week’s menu:
Lemongrass and Coconut Tofu Bahn Mi Sandwich with Acme French Baguette, Sriracha Aioli, Pickled Carrots, Cucumber, Daikon, Cilantro, Jalapeno, Medium Spice.
Brown Rice Peanut Sauce Buddha Bowl with Coconut Peanut Sauce Tempeh, Edamame, Sugar Snap peas, Soy and Sesame Carrots and Baby Corn.
Thank you for letting us share our meals with you!
-Chef Lauren Mahlke