FOR DELIVERY DATES MONDAY, JANUARY 8 – FRIDAY, JANUARY 12 ONLY.

Entrees
Beef + Lamb

  • Southwestern-Style Beef and Bean Burger “Taco” Wrap with Baby Spinach with Pear, Avocado and Blue Cheese with a Lime-Cilantro Vinaigrette
  • Curried Meatballs over Basmati Pilaf with Naan
  • Herb-Roasted Lamb Chops with Scalloped Yukon Gold and Sweet Potato Gratin

Chicken

  • Sweet, Crunchy Mustard Chicken with Honey-Glazed Carrots
  • Teriyaki Chicken with Sticky Rice “Dressing”
  • Curried Coconut Chicken Rendang over Steamed Rice with Asian-Style Green Beans
  • Chicken with Charred Lemon Salsa Verde with Roasted Cauliflower with Pine Nuts, Garlic and Rosemary
  • Chicken Pot Pie with Baby Spinach, Apples, Goat Cheese and Sweet-Spiced Pecans with a Maple-Cider Vinaigrette
  • Chicken BLT Salad with Buttermilk-Ranch Dressing with Cheddar-Cauliflower Soup

Turkey

  • Four-Cheese-Turkey Manicotti with Herbed Garlic Bread

Pork

  • Brussels Sprout, Bacon and Gruyere Frittata with Turkey, Kale and Brown Rice Soup
  • Pork with Thai-Style Peanut Sauce over Basmati Rice

Fish + Seafood

  • Shrimp and Bok Choy Noodle Bowl with Sesame Edamame with Sweet Chili Sauce
  • Mahi-Mahi with Pineapple Chutney with Coconut Rice
  • Dijon Salmon with Smoky Brussels Sprouts

Meatless

  • West African-Style Groundnut Stew with Hard Boiled Eggs
  • Three-Bean-Vegetable Chili with Buttermilk Cornbread
  • Quinoa “Risotto” with Lemon and Roasted Tomatoes with Roasted Sweet Potatoes and Peppers
  • Scrambled Tofu with Tomatoes, Mushrooms and Peppers with Cinnamon-Scented Quinoa

Salad

  • Baby Spinach with Pear, Avocado and Blue Cheese with a Lime-Cilantro Vinaigrette
  • Baby Spinach, Apples, Goat Cheese and Sweet-Spiced Pecans with a Maple-Cider Vinaigrette

Soup

  • Stuffed Cabbage
  • Cheddar-Cauliflower
  • Turkey, Kale and Brown Rice

Baked Goods

  • Glazed Lemon-Ginger Scones
  • Honey-Goat Cheese-Fig Muffins
  • Peanut Butter and Fudge Brownies with Salted Peanuts
  • Hazelnut Sandwich Cookies
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