FOR DELIVERY DATES MONDAY, JANUARY 4 – FRIDAY, JANUARY 8 ONLY.

Entrees

Beef

  • Tangerine Beef over Steamed Rice with Ginger-Honey-Glazed Carrots 
  • Beef Short Ribs in Chipotle and Green Chile Sauce with Jalapeno-Mashed Potatoes
  • Italian-Style Meatball Stew with Potatoes, Mushrooms, Green Beans and Bell Peppers with Rosemary Rolls
  • Steak with Sweet Potato Hash Browns

Chicken

  • Maple-Mustard-Glazed Chicken with Green Beans with Caramelized Pecans
  • King Ranch Chicken Macaroni and Cheese with Chili-Garlic-Roasted Broccoli
  • Spicy Chicken Milanese with Tomatoes with Couscous with Parmesan and Peas
  • Chicken with Garlic and Vinegar Sauce with Herbed-Steamed Rice
  • White Bean and Turkey Chili with Mixed Greens with Butternut Squash, Black Beans, Goat Cheese, Walnuts and Cabernet-Honey-Adobo Vinaigrette
  • Greek-Style Chicken and Barley Salad with Sweet and Sour Cabbage Soup  
  • Creamy Chicken and Mushroom Pasta with Sauteed Green Beans
  • Chicken Vesuvio with Romaine Salad with Creamy Italian Dressing

Pork

  • Succulent-Braised Pork with Black Bean-Quinoa Salad 
  • Bacon-Herb-Wrapped Pork with Lemon-Glazed Sweet Potatoes
  • Pasta with Sausage and Tomato-Cream Sauce with Tuscan Kale Salad with Ricotta Salata

Fish + Seafood

  • Tuna-Cornbread Croquettes with Lemon Aioli with Romaine and Vegetable Salad with Roasted Garlic Dressing
  • Potato-Crusted Tilapia with Chive-Rosemary Oil with Roasted Sugar Snap Peas with Chives
  • Shrimp Salad with Hominy, Arugula, Avocado and Lime with Mexican-Style Black Bean Soup with Bacon
  • Salmon with Citrus-Salsa Verde with Orzo Pilaf 

Meatless

  • Quinoa-Stuffed Bell Peppers with Butternut Squash and Kale Saute
  • Lemon Broccoli and Pasta with Toasted Pine Nuts with Roasted Cherry Tomatoes
  • Mexican-Style Stuffed Spaghetti Squash
  • Cauliflower, Cashew, Pea and Coconut Curry over Steamed Rice
  • Chickpea Stew with Orzo and Greens with Arugula with Tomatoes and Garlic-Balsamic Vinaigrette

Salad

  • Romaine Salad with Creamy Italian Dressing
  • Tuscan Kale Salad with Ricotta Salata
  • Greens with Butternut Squash, Black Beans, Goat Cheese, Walnuts and Cabernet-Honey Adobo Vinaigrette        
  • Romaine and Vegetable Salad with Roasted Garlic Dressing
  • Black Bean-Quinoa Salad
  • Arugula with Tomatoes and Garlic-Balsamic Vinaigrette

Soup

  • Mexican-Style Black Bean Soup with Bacon
  • Sweet and Sour Cabbage Soup
  • Velvety Leek Soup 
  • Collard Green and Black-Eyed Pea Soup
  • Lemon Chicken and Rice Soup with Celery and Parsley

Baked Goods + Desserts

  • Pear and Sour Cream Coffee Cake
  • Whole Grain Oatmeal-Raisin Muffins
  • Italian Ricotta Cookies
  • Blueberry-Lemon Cupcakes with Lemon-Cream Cheese Frosting
  • Banana-Nut Bread
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