FOR DELIVERY DATES MONDAY, NOVEMBER 16 – FRIDAY, NOVEMBER 20 ONLY.
Entrees
Beef + Lamb
- Orange Beef with Steamed Rice with Roasted Broccoli with Garlic and Red Pepper
- Meat Loaf Braciole with Pasta with Broccolini and Ricotta
- Green Goddess Steak Salad with Kale with Herbed Garlic Bread
- Lamb Stew with Cipollini Onions, Carrots and Potatoes with Farro and Green Olive Salad with Walnuts and Raisins
Chicken
- Chicken Cordon Bleu with Maple-Roasted Delicata Squash and Red Onions
- Chicken Stew with Artichokes, Olives and Lemon with Focaccia with Roasted Garlic Oil
- Chicken Carbonara with Baby Spinach with Pear, Cranberries, Red Onion and Toasted Hazelnuts with Balsamic Vinaigrette
- Tandoori Chicken with Cilantro-Shallot Relish with Sauteed Parsnips with Dates and Spiced Yogurt
- Chicken with Tomatillos and Jalapenos with Lime Cream with Corn and Smoked Mozzarella-Mashed Potatoes
- Chicken and Vegetables with Tarragon Creme Fraiche
- Chicken with Brazilian-Style Tomato-Coconut Sauce with Refried Black Beans
Turkey
- Asian-Style Turkey-Cabbage Wraps with Shrimp Soup with Lemongrass and Ginger
Pork
- Rosemary Pork with Nutty Haricot Verts with Bacon and Blue Cheese
- Wine-Braised Pork with Chestnuts and Sweet Potatoes
- Roasted Sausage with Grapes and Onions over Oven-Baked Creamy Polenta
Fish + Seafood
- Bay Scallop Gratin with Kale and Quinoa Salad with Sweet Potato “Croutons”, Pears, Pistachios and Maple-Apple Vinaigrette
- Maple Salmon with Green Beans with Mustard Seed Butter
- Sweet Potato-Crusted Tilapia with a Vanilla-Creole Cream with Sauteed Baby Spinach
- Shrimp and Vegetable Tagine with Preserved Lemon with Arugula with Quinoa, Roasted Eggplant, Apples and Spiced Cider Vinaigrette
Meatless
- Indian-Style Vegetable Curry over Steamed Rice with Garam Masala Biscuits
- Caramelized Shallot-Topped Two-Cheese Macaroni with Sauteed Kale
- Garlicky Kale and Provolone Grinder with Chickpea Salad with Provencal Herbs and Olives
- Tofu Lasagna Rolls with Garlic-Sauteed Spinach
- Black Bean and Vegetable Enchiladas with Creamy Chipotle Butternut Squash Soup
Salad
- Farro and Green Olive Salad with Walnuts and Raisins
- Kale and Quinoa Salad with Sweet Potato “Croutons”, Pears, Pistachios and Maple-Apple Vinaigrette
- Chickpea Salad with Provencal Herbs and Olives
- Baby Spinach with Pears, Cranberries, Red Onion and Toasted Hazelnuts with Balsamic Vinaigrette
- Arugula with Quinoa, Roasted Eggplant, Apples and Spiced Cider Vinaigrette
Soup
- Spaghetti Squash Soup with Wild Mushrooms
- Chicken-Corn Chowder
- Cabbage and Kale Soup with Farro
- Shrimp Soup with Lemongrass and Ginger
- Creamy Chipotle Butternut Squash Soup
Baked Goods + Dessert
- Pumpkin Scones
- Banana-Walnut Bread
- Pear Clafoutis
- Raspberry Brownie Bars (retake)
- Toffee-Hazelnut-Chocolate Chip Cookies