FOR DELIVERY DATES MONDAY, JANUARY 29 – FRIDAY, FEBRUARY 2 ONLY.

Entrees

Beef

• Beef Brisket Pot Roast over Egg Noodles
• Short Ribs Provencal over Creme Fraiche-Mashed Potatoes with Chives
• Tailgate Chili with Guacamole Salad

Chicken

• Chicken with Prosciutto, Lemon and Rosemary with Roasted Cauliflower with Capers and Bread Crumbs
• Chicken with Mushroom Sauce with Cream Cheese-Smashed Potatoes
• Chicken Verde Stew with Hominy with Jicama, Citrus and Arugula with Pomegranate Vinaigrette
• Chicken with Harissa Chickpeas with Gingery Creamed Kale and Cabbage
• Chicken Nuggets with Honey-Mustard Dipping Sauce with Sauteed Carrots
• Asian-Style Noodle Salad with Chicken and Romaine with Gingered Carrot Soup with Creme Fraiche
• Chicken-Tomatillo Fajitas with Mexican-Style Black Bean Soup

Pork

• Balsamic-Plum Glazed Pork with Herbed Couscous with Golden Raisins and Pine Nuts
• Baked Pasta with Prosciutto and Bechamel with Brussels Sprouts with Pecans

Fish + Seafood

• Pecan-Crusted Salmon with Green Beans with Mustard Seed Butter
• Parmesan-Dijon-Crusted Tilapia with Broccoli with Dijon Vinaigrette
• Sole Almondine with Lemon-Smashed Potatoes

Meatless

• Quinoa with Moroccan-Style Butternut and Carrot Stew with Baby Spinach with Mediterranean-Style Vinaigrette
• Banana-Macadamia Pancakes with Orange Butter with Orange Yogurt with Raisins and Walnuts
• Pasta with Creamy Wild Mushrooms with Tuscan Kale Salad
• Spinach-Tofu-Sesame Stir-Fry over Steamed Rice

Soup

• Mexican-Style Black Bean
• Curried Squash and Red Lentil
• Gingered Carrot with Crème Fraiche

Salad

• Tuscan Kale Salad
• Jicama, Citrus and Arugula with Pomegranate Vinaigrette
• Baby Spinach with Mediterranean-Style Vinaigrette
• Guacamole Salad

Baked Goods

• Carrot Cupcakes with Orange Icing
• Apple-Streusel Coffee Cake with Brown Sugar Glaze
• Salty-Sweet Butter Pecan Cookies
• Pecan Bars