FOR DELIVERY DATES MONDAY, DECEMBER 7 – FRIDAY, DECEMBER 11 ONLY.

Entrees

  • Beef Brisket with Portobello Mushrooms and Dried Cranberries with Potato-Fennel Gratin
  • Pasta Bolognese with Mixed Greens with Goat Cheese, Pancetta, Dried Cherries, Pine Nuts and Port-Cabernet Vinaigrette
  • Pan-Fried Meatloaf in a Bell Pepper with Celery Root Puree
  • Short Rib Tagine with Honey-Roasted Butternut Squash

Chicken

  • Chicken and Mushroom Fricassee with Kale and Apple Salad with Pancetta and Candied Pecans
  • Chicken in Dijon-Tarragon Sauce with Super Buttered Noodles
  • Chicken with Chive Sauce with Roasted Garlic-Mashed Potatoes
  • Lemon Chicken with Quinoa and Parsley Salad with Celery, Apricots and Pepitas
  • Indonesian-Style Ginger Chicken with Roasted Carrots 
  • Kung Pao Chicken over Steamed Rice with Sauteed Green Beans with Soy, Shallots, Ginger and Garlic
  • Chicken and Smoked Sausage over Steamed Rice with Parmesan and Garlic-Roasted Broccoli

Turkey

  • Turkey and Mushroom Meatloaf Steaks with Gravy with Browned Butter-Cauliflower Mash 

Pork

  • Lasagna Rolls with Prosciutto with Tuscan Kale Salad with Dates, Parmesan and Almonds
  • Ancho Pork and Hominy Stew with Beet, Fennel and Jicama Salad with Macadamia Nut Dressing
  • Sauteed Brussels Sprouts with Sausage and Pickled Red Onion with Parmesan-Roasted Potatoes

Fish + Seafood

  • Spice-Rubbed-Roasted Salmon with Lemon-Garlic Spinach
  • Barbecue Shrimp and Grits with Swiss Chard with Onion
  • Halibut Tacos with Pickled Red Onion, Jalapeno, Tomatillo Salsa Verde and Baja Creme with Pinto  Beans with Chiles 

Meatless

  • Spicy Macaroni and Cheese with Chili-Garlic-Roasted Broccoli
  • Bean Bolognese over Zucchini Noodles with Creamy Tomato Soup with Toasted Almonds
  • Indian-Style Cauliflower and Potatoes with Sauteed Green Beans with Coconut
  • Wild Mushroom-Topped Creamy White Lasagna with Cranberry-Nut Roll
  • Roasted Cauliflower and Lentil Tacos with Creamy Chipotle Sauce with Southwestern-Style Sweet Potato Saute

Salad

  • Quinoa and Parsley Salad with Celery, Apricots and Pepitas
  • Tuscan Kale Salad with Dates, Parmesan and Almonds
  • Kale and Apple Salad with Pancetta and Candied Pecans
  • Beet, Fennel and Jicama Salad with Macadamia Nut Dressing
  • Mixed Greens with Goat Cheese, Pancetta, Dried Cherries and Pine Nuts with a with a Port-Cabernet Vinaigrette       

Soup 

  • Cheese and Potato Soup with Ham 
  • Old-Fashioned Chicken Noodle Soup
  • Creamy Tomato Soup with Toasted Almonds
  • Moroccan-Spiced Chickpea Soup
  • Mulligatawny Soup

Baked Goods + Desserts

  • Lemon-Currant-Cream Scones
  • Pumpkin Bread with Chocolate Chips and Walnuts
  • Fruitcake
  • Peppermint Melt-A-Ways
  • Triple Ginger Cookies
  • Rice Pudding with Almonds and Cherry Sauce
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