FOR DELIVERY DATES MONDAY, MAY 6 – FRIDAY, MAY 10 ONLY.

Entrees

Beef + Lamb

  • Mexican-Style Lasagna with Roasted Sweet Corn
  • Beef Brisket in Sweet and Sour Sauce with Honey and Soy-Glazed Carrots
  • Beef and Rice-Stuffed Bell Peppers with Cheddar-Roasted Cauliflower

Chicken

  • Jamaican-Spiced Chicken with Island Rice
  • Chicken with Forty Cloves of Garlic with Couscous with Currants and Pine Nuts
  • Balsamic Chicken with Tomatoes and Onions with Mushroom Rice
  • Chicken Tagine with Apricots and Almonds with Couscous Salad with Zucchini and Roasted Almonds
  • Mozzarella-Stuffed Turkey Burger with Marinara with Pasta Salad with Tomatoes, Arugula and Pine Nuts with an Herb Dressing
  • Chicken with Basil-Parsley Sauce with Orzo with Green Onion and Parmesan
  • Lemon Chicken and Vegetable Stir-Fry over Rice Noodles

Pork

  • Pork with Chimichurri with Potatoes with Garlic Aioli
  • Baby Spinach with Spiced Pork, Oranges, Napa Cabbage, Raisins and Avocado with a Citrus Vinaigrette with Jamaican-Style Carrot Soup with Pear Relish

Fish + Seafood

  • Almond-Crusted Tilapia with Caribbean “Barbecue” Sauce with Aromatic Yellow Rice
  • Salmon in Lemon Brodetto with Pea Puree
  • Halibut with Prosciutto, Lemon, White Wine and Capers with Sauteed Baby Spinach

Meatless

  • Green Bean, Zucchini and Potato Stew with Greek-Italian Chopped Salad
  • Black Bean Croquettes with Sour Cream and Avocado with Roasted Yellow Bell Pepper and Tomato Soups with Pepper Creme
  • Tofu and Broccoli Stir-Fry over Soba Noodles
  • Grilled Mushrooms over Lemony Couscous Salad

Salad

  • Couscous Salad with Zucchini and Roasted Almonds
  • Pasta Salad with Tomatoes, Arugula and Pine Nuts with an Herb Dressing
  • Greek-Italian Chopped Salad

Soup

  • Jamaican-Style Carrot Soup with Pear Relish
  • Roasted Yellow Bell Pepper and Tomato Soups with Pepper Creme
  • Split Pea Soup

Baked Goods

  • Orange-Pecan French Toast Casserole
  • Apricot-Oat Bars
  • Yogurt Panna Cotta with Honey
  • Lemon Pudding Cake
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