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Menu for the week of April 25th

(Menus are subject to change)

Chef Lauren Mahlke

Message from Chef Lauren:

As Spring is becoming more flowers then showers we are having some fun this week with food to enjoy in our warm weather a tropical “Ceviche” as well as an Asparagus Sushi is going to be perfect to enjoy on a warm spring day. I love to transform classics into a delicious plant-based version. This week you will try our pulled “pork” sandwiches made with King Oyster mushrooms. We will be smoking the mushrooms with a steamer and wood chips to add more flavor before shredding the mushrooms to create a pulled pork flavor. We also will be creating meatballs made out of all plant-based ingredients. I created a special brunch this week that would be perfect for a Spring Tea Party.
At the Planted Table kitchen we make all of the food in the kitchen from scratch providing you with the freshest nutrient and antioxidant filled food. We hope you are enjoying your meals as much as we enjoy cooking them.
Chef Lauren Mahlke

Menu:

Roasted Pepper and Pesto Foccacia Sandwich
Spinach , Strawberry and Asaragus Salad
Berry and Mint Salad
Cookie Bars

3-Day Meal Plan Members: 

Lunches 

-Soup:Daal Lentil Soup with Herb Naan

-Salad:Poppyseed and Blackberry Spinach Salad with Candied Walnuts

Daal Lentil Soup with Herb Naan

-Bowl:Black Bean Tropical “Ceviche” with Plantain Chips

Dinners

-Roasted Cauliflower, Dates and Olives in Tahini Sauce and Mediterranean Couscous

-Pulled “Pork” with King Oyster Mushroom Sliders and Red Cabbage Coleslaw

-Pesto Spaghetti Squash with Herb Crusted Tofu

 

5-Day Meal Plan Members: (all of the above, plus below)

Lunches:

Asparagus and Carrot Sriracha Tofu Sushi

-Pozole Soup

-Asparagus and Carrot Sriracha Tofu Sushi

Dinners:

-Spaghetti and Basil Meatballs

Black eyed Peas Jambalaya

-Black eyed Peas Jambalaya

 Optional add ons:

Brunch

Scones with Strawberry Butter and Mini Leek Quiches

Dessert 

Cheesecake fruit bars

Cheesecake fruit bars

Kids Entree

Kids Sushi Rolls

Burritos 

Ancho Chili and Black Bean Burritos

 

 

Menu for the week of April 18th

(Menus are subject to change)

Chef Lauren Mahlke

Message from Chef Lauren:

Happy Earth Day! To celebrate our Earth we are traveling around the world this week with our menu embracing Russian dishes to Latin flavors and Indian Somosas. Be sure not to miss our wonderful add-ons as well as our Planted Table Picnic to enjoy for the weekend.
We hope to see you at the Berkeley Earth Day event on Sunday, April 22nd. We will be sampling foods and are excited to be apart of an event celebrating our Earth and learning about steps on what we can to do to eliminate waste, pollution and plastic. I encourage everyone to watch Cowspiracy on Netflix to celebrate how Plant Based eating is a better choice for our environment. Thank you for choosing to better the earth and the environment and supporting Planted Table.
-Chef Lauren Mahlke

Menu:

Roasted Pepper and Pesto Foccacia Sandwich
Spinach , Strawberry and Asaragus Salad
Berry and Mint Salad
Cookie Bars

3-Day Meal Plan Members: 

Lunches 

-Soup: Carrot Ginger Curry Soup Wonton Sesame Chips

-Salad: Caesar Salad with Smoky Tempeh and Grilled Pickled Red Onion

Carrot Ginger Curry Soup Wonton Sesame Chips

-Bowl: Spanish Bowl with Quinoa and Romesco Sauce

Dinners

-Verde Enchiladas Casserole

-White Bean Ratatouille with Saffron Rice

-Stuffed Cabbage Rolls with Braised Red Cabbage and Pears

 

5-Day Meal Plan Members: (all of the above, plus below)

Lunches:

Potato Leek Soup

-Potato Leek Soup

-Asian Noodle Salad

Dinners:

-Quinoa and Asparagus Stuffed Portobello Mushroom

Cauliflower Samosa with Mint Chutney

-Cauliflower Samosa with Mint Chutney

 Optional add ons:

Brunch

Asparagus Frittata with Blueberry Muffin and Maple Butter

Dessert 

Gluten-Free Chocolate Covered Cookie Dough Bars

Gluten-Free Chocolate Covered Cookie Dough Bars

Kids Entree

Potato and Veggie Cheesey Pocket

Burritos 

Roasted Pepper Burrito with Black Beans and Spinach

 

Menu for the week of April 11th

(Menus are subject to change)

Chef Lauren Mahlke

Message from Chef Lauren:

As we say goodbye to March and enjoy April we have some amazing add-ons to offer to bring you more health and flavor into your spring. Our customer favorite of Smoothies helps add powerful antioxidants and vitamins to your daily routine. We are adding some wonderful new smoothies to the mix to start your day with a flavor boosting kick. We are introducing Chocolate Cherry Decadence and Morning Mojito Smoothies.
With this wonderful weather we are introducing the Planted Table Picnic as an Add-On. What  better way to enjoy the weekend with friends outdoors? Whether you are heading out to a winery, hiking or to the park,  we will pack your picnic in our black insulated bag. The add-on includes 3 picnic bites along with a sweet bite that celebrates the season, perfect for our beautiful Spring days. Picnics include eco-plates, serving-ware and napkins all you need is your picnic blanket. This is a great gift to celebrate Mother’s Day or an upcoming Birthday.
Menu: Spring Fruit Salad
Citrus Segments, Berries, Roasted Pears with Pomegranate Seeds glazed in a Lemon Balsamic and Mint
Apple and Walnut Garbanzo Waldorf Salad served in a toasted Whole Wheat Pita
Asparagus and Mint Pasta Salad
Lemon Shortbread Cookies

3-Day Meal Plan Members: 

Lunches 

-Soup:Miso Soup, Edamame, Tofu, Carrots, Rainbow Chard, Green Onion

-Salad:”Tuna” Free Chickpea Salad with Poppy Seed Crackers

Pomegranate, Spinach, Artichoke and Pistachio Mediterranean Salad with Kumquats

-Salad:Pomegranate, Spinach, Artichoke and Pistachio Mediterranean Salad with Kumquats

Dinners

-Sweet Potato Caribbean Stew with Verde Rice and Black Beans

-Mushroom Walnut Loaf with Chive Mashed Potatoes, Mushroom Gravy and Roasted Tarragon Beets and Carrots

-Rosemary Balsamic Skewer with Bell Pepper, Red Onion, Mushrooms with Asparagus Rainbow Chard Stem Rice Pilaf

 

5-Day Meal Plan Members: (all of the above, plus below)

Lunches:

Three Bean Chili

-Three Bean Chili

-Roasted Potatoes and Vegetable Bowl with Herb Dressing

Dinners:

-Lemon Alfredo Linguine with Leek , Asparagus, Artichokes with White beans

Black Bean Chipotle Taquitos with Latin Creamy Lime with Roasted Veggie Salad

-Black Bean Chipotle Taquitos with Latin Creamy Lime with Roasted Veggie Salad

 Optional add ons:

Brunch

Mediterranean Hummus Tart with Pomegranate Candied Pistachios and Mint

Dessert 

Lemon and Berry Tart with a Strawberry Coconut Cream

Lemon and Berry Tart with a Strawberry Coconut Cream

Kids Entree

BBQ Kebabs with roasted potatoes

Burritos 

Mole Burrito with Rice, Black Beans and Roasted Veggies

 

Menu for the week of April 4th

(Menus are subject to change)

3-Day Meal Plan Members: 

Lunches 

-Soup:Asian Noodle Soup with Cabbage and Carrots

-Salad: Candied Walnut and Cara Cara Segment salad with roasted radish and Spring Mix with radish blossom

Orzo Spring Pasta White Beans Salad with Lemon Herb Sauce

-Bowl: Orzo Spring Pasta White Beans Salad with Lemon Herb Sauce

Dinners

-Stuffed Green Tomatoes and Bell Pepper served with  Black Eye Peas and Rainbow Chard

-Cauliflower Tikka Masala with Garbanzo Beans with Turmeric Cinnamon Rice

Cauliflower Tikka Masala with Garbanzo Beans with Turmeric Cinnamon Rice

 

-Potato and Zucchini Lasagna

5-Day Meal Plan Members: (all of the above, plus below)

Lunches:

-Mexican Chili Verde Rice  Bowl with White Beans and Sauteed Veggies

-Penne Marinara With White Bean

Dinners:

Quinoa Lemon and Herb Stuffed Artichoke Hearts

-Quinoa Lemon and Herb Stuffed Artichoke Hearts

-Moroccan Stew with Dukkah Flatbread

 Optional add ons:

Brunch

Rosemary skillet potatoes with bell pepper, blackberry and orange vanilla bread pudding

Dessert 

Pear maple crumble

Kids Entree

Mac and cheese with sweet potato and carrot

Burritos 

Chili verde burrito

 

 

Menu for the week of March 28th

Spring Produce

 

Welcome Spring!

Even though the weather is still rainy and cold, we can now celebrate spring produce! Rain means a long spring of blossoms, green hills and wonderful summer produce ahead. My two favorite spring dishes will be featured this week; both are classics I look forward to cooking every year. The first is a Spring Panzanella Salad celebrating Asparagus, mint and peas along with a Planted Table favorite Mint and Strawberry Salad with Candied Nuts. I hope you enjoy these when the rain has a break and you can go outside and enjoy the fresh spring air. When it is raining and you want to stay in, get warm and cozy with our warming Thai Curry with Coconut Rice as well  as a comforting Leek and Mushroom Potato Au Gratin.

Going to a get together for the Easter Holiday?

Don’t miss our Easter brunch add on item

Order our brunch add-on. It’s a play on a vegan savory “quiche” served with a citrus parfait for the perfect brunch. Or have guests staying from out of town order our Spanish 3-Course Dinner Add On featuring a Tapas Platter as the Appetizer Course. 

We hope you enjoy the food this week as much as we enjoy cooking it for you. 

Cheers!

-Chef Lauren Mahlke

 

(Menus are subject to change)

3-Day Meal Plan Members: 

Lunches 

-Soup:Tortilla Soup with Black bean, bell pepper and cauliflower

-Salad:Mint and Strawberry Salad.  Little Gem Lettuce with Strawberry Dressing and Candied Nuts

Mint and Strawberry Salad Little Gem Lettuce with Strawberry Dressing and Candied Nuts

-Bowl:Spring Panzanella with Asparagus, Mint, Peas and Lemon Basil Dressing, Croutons Served on Side to be mixed in

Dinners

-Cornmeal Baked Green Tomatoes with Chive Aioli served with Spring Succotash

-Thai Curry with Zucchini, Carrots and Potatoes served with Coconut Jasmine Rice

Thai Curry with Zucchini, Carrots and Potatoes served with Coconut Jasmine Rice

 

-Leek and Mushroom Potato Au Gratin with Balsamic Roasted Rainbow Carrots

5-Day Meal Plan Members: (all of the above, plus below)

Lunches:

-Herb Farro Bowl with Sauteed Leeks, Onions and Spinach

Herb Farro Bowl with Sauteed Leeks, Onions and Spinach

-Beet and Chickpea Soup

Dinners:

-Saffron Paella with Roasted Bell Pepper, Carrots and White Beans
-Falafel Pie with Olives, Roasted Tomatoes and Zucchini

 Optional add ons:

Brunch

Flaky Chickpea Tart with Sauteed Leeks and Mushrooms served with Citrus and Berry Coconut Parfait

Dessert 

Citrus Olive Oil Upside-Down Cake with Candied Kumquats

Citrus Olive Oil Upside-Down Cake with Candied Kumquats

Kids Entree

Pizza Pockets with Zucchini and Carrots

3-Course meal, serves 4

Spanish Inspiration 3-Course Dinner Add-ON
Tapas Platter
Platter includes crostinis and dried vegetables for dipping with white bean bruschetta, olive tapanade, peppadews with cashew cheese and a mixed assortment of cured olives.
Paella Stuffed Bell Peppers along Seasonal Vegetables in Romesco Sauce.
Chili and Blood Orange Chocolate Mousse

 

Menu for the week of March 21st

This week’s dessert: Strawberry Galette

(Menus are subject to change)

3-Day Meal Plan Members: 

Lunches 

-Soup: Pesto soup with rainbow chard and wild rice

-Salad: Beet and citrus arugula salad with pistachio and citrus maple dressing

Beet and citrus arugula salad with pistachio and citrus maple dressing

 

-Bowl: Peanut sauce noodle bowl with shredded carrots and cabbage cilantro

Dinners

-Greek salad with kalamata olives, sun dried tomatoes, cucumber and herb vinaigrette with spanakopita pie with spinach and artichoke

-Sweet potato chickpea curry with a basmati cauliflower rice

Sweet potato chickpea curry with a basmati cauliflower rice

 

-Spanish white bean stew with roasted fingerling potatoes with verde sauce

5-Day Meal Plan Members: (all of the above, plus below)

Lunches:

-Sweet potato and black bean burrito

Sweet potato and black bean burrito

-Minestrone soup

Dinners:

-Cauliflower fajitas with black beans
-Mushroom stroganoff with chive brown rice fusilli

 Optional add ons:

Brunch

Sweet potato and spinach hash with baked crumble maple apples

Dessert 

Strawberry Galette

Kids Entree

Mini burritos

 

Menu for the week of March 14

(Menus are subject to change)

3-Day Meal Plan Members: 

Lunches 

-Mediterranean Couscous Bowl with Beet Hummus, with Grilled Vegetables

-Vichyssoise Leek and Potato Soup

-Cobb Salad with Creamy Chive and Dill Sauce, Carrots, Bell Pepper, Coconut Bacon,  Corn and Croutons

Dinners

-Vegetable Stir Fry with Sugar Snap Peas, Carrots, Watercress, Soy Tofu and Cashews, served with Chow Mein with Cabbage, Carrots, Celery

-Black Bean Rojo  Cauliflower Enchiladas with Latin salad with Corn, Cabbage, Avocado, bell pepper with Cilantro Lime Sauce

-St. Patricks’ Day Jackfruit “Corned Beef” with cabbage, carrots cooked with Guiness served with Herby Green Cornbread

5-Day Meal Plan Members: (all of the above, plus below)
Lunches:
-Falafel Platter with Crunchy Vegetables and Pita-Creamy Tomato Basil Soup

Dinners:

-Pea and Asparagus White Wine Cream Sauce Pasta with White Beans
-Cauliflower Twice Baked Potatoes with Tempeh Bacon and Green Onions
Optional add on:
Dessert 

St Patrick’s Day Bailey’s Irish Cream Trifle with Chocolate Mint Crumble

Kids Entree

Chickpea Nuggets with Carrots and Peas

Message from Chef Lauren: March is here and that means we will be celebrating spring produce. Our farmers market salad will feature Salinas organic asparagus and English spring peas with a beautiful lemon vinaigrette. I am going to have so much fun in the kitchen this week making homemade tamales, bean “bratwursts” and teriyaki kabobs. I hope you enjoy some of my favorite classic foods with a plant-based spin.

If your loving our meals and aren’t already, I encourage you to try our 5-day plan this week. The 5-day plan will enjoy Pho Noodle soup and a wonderful favorite Waldorf Chickpea Salad.  I love being able to offer you ease and balance with our busy schedules. Are you having guests over for the weekend? Order a 3-course meal that we can customize for your group. Want to add more fruits and vegetables into your day? Add-on the smoothies for a burst of energy and nutrients. Have kids at home? Order our kids meals which will be sure to please any picky eater this week the kids meal is our house made “sausage” in no-pigs in a blanket with corkscrew zucchini.

Menu for the week of March 7

(Menus are subject to change)

3-Day Meal Plan Members: 

Lunches 
-Asparagus, mint and pea salad with butter lettuce, almonds and  lemon vinaigrette
Antipasta bowl
-Italian toasted Farro with sun dried tomatoes, artichokes, garbanzo beans, castelvetrano olives and pesto sauce
-Caramelized onion and lentil soup with kale

Dinners

-Sweet potato and green chili tamales with black beans and bell peppers

-Grilled Teriyaki kabobs with skewered teriyaki tofu, sweet potatoes, pineapple, bell pepper and mushrooms served with pineapple, edamame and green onion fried rice

-“Bangers and Mash” with minted English Spring Peas (Bangers and Mash is a classic English dish of mashed potatoes, served with housemade bean and veggie sausage alongside fresh english Spring peas.)

5-Day Meal Plan Members: (all of the above, plus below)
Lunches:
-Waldorf Chickpea Salad with Whole Wheat Pita
-Kale caesar salad with smoky tempeh

Dinners:

-Red Pepper and Red Bean Pasta With Sun-dried tomatoes, Eggplant, Zucchini and Castelvetrano Olives
-Lemongrass and ginger Pho noodle soup with Asparagus, Bell Pepper and Mushrooms
Optional add on:
Dessert 

Kumquat Cashew Cheesecake with Dates, Maple and Pistachio Crust

Kids Entree

No Pigs In a Blanket Served with Zucchini Corkscrews

Menu for the week of February 28th

(Menus are subject to change)

3-Day Meal Plan Members: 

Lunches 
Farmers Market Salad
Fennel and Blood Orange Salad with Crunchy Quinoa
Provincial Bowl with Eggplant, Roasted Bell Pepper, Caramelized Onion and Zucchini served over Bulgur Wheat
Three Bean Chili with Jalapeno Cornbread

Dinners

Pad Thai with Tofu, Lime, Cilantro and Roasted Peanuts

Herb Wild Rice with Sweet Potatoes and Mushroom and Truffle White Bean Gravy
Zucchini and Spaghetti Squash Pesto with Breaded Cauliflower Steaks
5-Day Meal Plan Members: (all of the above, plus below)
Lunches:
Fajita Black Bean Bowl with Cilantro Rice and Grilled Peppers

Sweet Potato Curry Coconut Soup

Dinners:

Portobello Stuffed Mushrooms with Quinoa, Artichokes and Spinach

Thyme Potato, Carrot and White Bean Pot Pie

Optional add on:
Dessert 

Chocolate Blood Orange Brownies

Menu for the week of February 21st

Lunch 
Kumquat and Roasted Beet Salad
Dinner
Cauliflower Steak with Tahini, Dates, Dill, Mint and Pistachio served with Garbanzo Bean Tabbouleh
Lunch 
Pyeongchang Korean Olympic’s Noodle Salad
Dinner 
Southern Gumbo with Jasmine Rice
Lunch 
Broccoli “Cheddar” Soup with Rosemary Crackers
Dinner 

Mushroom Lentil and Carrot Shepherd’s Pie with balsamic roasted beets and rainbow carrots with thyme.

5-Day Meal Plan Members: (all meals above plus meals listed below)
Lunch
“Take me to Rio Bowl” Chimichurri Bulgur Wheat, Sweet Potatoes and Beets with Crispy Chard and Chickpeas
Dinner
Stuffed Bell Peppers with Roasted Tomato Sauce, Olives and Fresh Parsley
Lunch 
Lentil Curry Carrot Soup
Dinner
Eggplant Parmesan With Spaghetti Squash Lentil Marinara
Optional Add On:
Dessert:
Apple Crumble Cupcakes

Menu for the week of February 21st

(Menus are subject to change)

3-Day Meal Plan Members: 

Lunch 
Kumquat and Roasted Beet Salad
Dinner
Cauliflower Steak with Tahini, Dates, Dill, Mint and Pistachio served with Garbanzo Bean Tabbouleh
Lunch 
Pyeongchang Korean Olympic’s Noodle Salad
Dinner 
Southern Gumbo with Jasmine Rice
Lunch 
Broccoli “Cheddar” Soup with Rosemary Crackers
Dinner 

Mushroom Lentil and Carrot Shepherd’s Pie with balsamic roasted beets and rainbow carrots with thyme.

5-Day Meal Plan Members: (all meals above plus meals listed below)
Lunch
“Take me to Rio Bowl” Chimichurri Bulgur Wheat, Sweet Potatoes and Beets with Crispy Chard and Chickpeas
Dinner
Stuffed Bell Peppers with Roasted Tomato Sauce, Olives and Fresh Parsley
Lunch 
Lentil Curry Carrot Soup
Dinner
Eggplant Parmesan With Spaghetti Squash Lentil Marinara
Optional Add On:
Dessert:
Apple Crumble Cupcakes

Menu for the week of February 14th

(Menus are subject to change)

3-Day Meal Plan Members: 

Lunch 
Mint and Strawberry Salad with Strawberry Dressing and Candied Nuts
Dinner
Paella with Smoky Chickpeas served with Roasted Veggies in Romesco Sauce
Lunch 
Coconut Lime Thai Soup
Dinner 
Russian Stuffed Cabbage with Braised Red Cabbage and Apple
Lunch 
Butternut Squash Quinoa Bowl with Leeks and Sage
Dinner 
Chili Verde Enchiladas with Spinach Artichoke and White Beans served with Creamy Chipotle Tortilla Salad
5-Day Meal Plan Members: (all meals above plus meals listed below)
Lunch
Spanish Stew with Roasted Veggies and White Bean
Dinner
Cauliflower and Butternut Squash Curry with Jasmine Coconut Rice
Lunch 
Chickpea Mediterranean Salad
Dinner
Stuffed Delicata Squash with Braised Greens and Artichokes
Valentines Day Dessert:
Chocolate Fudge Heart Cakes

Menu for the week of February 7th

(Menus are subject to change)

3-Day Meal Plan Members: 

  • Purple Potato and Artichoke Gratin
  • Lentil Protein-Packed Lasagna with Caesar Salad
  • Caribbean Sweet Potato Stew 
  • Golden Beet Tangerine Salad 
  • Thai Red Cabbage Salad
  • Minestrone Soup

5-Day Meal Plan Members: (all meals above plus meals listed below)

  • Dill Mint Salad with Farro and Roasted Veggies
  • Purple Potato Salad with Maple Baked Beans
  • Mexican Rice Bowl
  • Zoodle Zucchini Pesto 

Smoothies: Please see ingredients and preparation instructions here. 

Kids Meal: 
Penne marinara with chickpea pasta and lentils

Dessert:
Chocolate peanut butter tarts

 

 

Menu for the week of January 31st

(Menus are subject to change)

Wednesday Dinner
Butternut Squash Curry with Lentils Served with Saffron Basmati Rice with Green Beans

Thursday Lunch
Black Bean with Sweet Potato and Roasted Pepper Burrito

Thursday Dinner
Buckwheat Mushroom Ravioli with Cashew Alfredo Sauce with Roasted Beet and Roasted Carrots in Balsamic

Friday Lunch
Kale and Lentil Salad with Sweet Potatoes

Friday Dinner

Lentil “Meatloaf” with Mashed Potatoes and Broccoli with Slivered Almonds

Monday Lunch
Rosemary Sweet Potato Soup with Lentils


Monday Dinner
Brown Rice with Baked Tofu Stir Fry with Broccoli in Curry Sauce

Tuesday Lunch
Creamy Potato and Broccoli Soup

Tuesday Dinner
Mole Butternut Squash and Black Bean Enchiladas Creamy Chipotle Coleslaw

Wednesday Lunch

Soba Noodle Salad with Ginger Vinegar and Edamame and Baked Tofu

Dessert Add-on

Apple Moon Pies

Kids Meal

Butternut Squash and Carrot Whole Wheat Mac and Cheese

Brunch
Smoky Sweet Potato Hash with Maple Pecan Stuffed Apples

Provincial 4 Course Meal for Four

Nicoise Salad with Roasted Beets, Artichokes, Green Beans and Olives with Crispy Rosemary Baguette
Creamy Polenta with White Bean Ratatouille
Chocolate Blood Orange Mousse

 

Appetizer Tray for 6-8

Super Bowl Appetizer Pack 6-8
Buffalo Cauliflower Wings
Chipotle Nacho Cheese with Bean Taquitos
Creamy Artichoke and Spinach Dip in Bread Bowl
Crispy Crunchy Smoked Chickpeas

Cowboy Caviar with Chips