Menu For Week of 9/16/20
Message from Chef Lauren:
Another week of extreme heat is a great reason to outsource your cooking to us!
New on the order form this week:
Freshly Made Beet Hummus, Organic Veggies and Pita Chips Snack Platter (serves 4-6).
Look for it on your order form.
We appreciate all your support.
-Chef Lauren Mahlke
Nicoise Salad with Garbanzo Beans, Beets, Brentwood Wax Green Beans, Purple Fingerling Potatoes, Cherry Tomatoes, Olives in a Herb Balsamic dressing with toasted slivered almonds.
3 Bean Barbecue Chili
3 Bean Barbecue Chili with Farro and Cauliflower.
Herb Wild Rice Apple Bowl
Herb Wild Rice Apple Bowl with Roasted Gravenstein Apples, Roasted Red Torpedo Onions, White Beans and sauteed roasted garlic spinach.
``Coq au Vin``
“Coq au Vin” with Roasted Carrots, Pearl Onions, Roasted Mushrooms and White Beans in a Red Wine Demi Glaze served on a bed of Chive Buttered Noodles.
Tandori Tofu Skewers
Tandori Tofu Skewers with Cauliflower, Summer Squash and Bell Pepper served with Mint Cucumber and Tomato Salad.
Fully Loaded Baked Potato
Fully Loaded Baked Potato with Smokey Tempeh Bacon, Roasted Smokey Romanesco, Cashew Cheese Sauce, Green Onions and Sunflower Seeds.