FOR DELIVERY DATES MONDAY, JANUARY 7 – FRIDAY, JANUARY 11 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
- Paprika Chicken with Lemon-Parsley Orzo
- 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
- Almond and Lemon-Crusted Cod with Spinach
- Dijon Salmon with Smoky Brussels Sprouts
Meatless
- Chickpea and Fennel Ratatouille with Parmesan-Garlic Bread
- 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
- Rice Pudding