Locally Sourced Meals Delivered
Please note: due to the corona virus, and rapidly changing situations, recipes and ingredients are subject to change based on local availability.
** Notes a vegetarian or vegan alternative.
Click the images to see details about this week’s menu.
The Week of September 27th
Pumpkin Gnocchi with Short Ribs
House-made pumpkin gnocchi with our ever popular short ribs braised in red wine for 4 hours. Finished with micro greens and extra sauce. (GF, DF, NSF, NF)
Coq au Vin with Mashed Potatoes
Coq au Vin or Chicken in Wine may be one of the most heartwarming dishes you will ever eat. Mary’s chickens marinated in red wine (wine you’d also drink!), then roasted with onions, carrots, garlic, tomato paste, herbs and more wine. Finished with local mushrooms and served on creamy mashed potatoes. Don’t miss this one! (GF, NF, DF)
Vegetarian Persian Meatballs
Vegetarian Persian style “meatballs” with flavors of cinnamon, turmeric, mint and citrus in a rich tomato sauce and with a light cucumber tomato salad, flat bread and basmati rice. Meatballs are made with black beans, rice, mushrooms and yams, then flavored to perfection and roasted. (GF, NF, DF)
Puttanesca with Pork Chops
Our homemade Puttanesca has tomatoes, garlic, artichokes and olives in it and it full of flavor. Served with a seasonal green vegetable and jasmine rice on the side. (GF, DF, NF)
Egg Salad, Asparagus & Greens with Naan
Local eggs, house mayo with hints of capers, pickle and a touch of red onion on a bed of shaved asparagus, local greens and finished with a creamy dijon dressing. (GF, DF, NSF, NF)
**Mediterranean Hummus Plate
The perfect lunch plate with house-made hummus, fresh sliced vegetables, olives, marinated artichokes and dried copa. GF, NF) NOTE: Can be DF by request.
Vegetarian Mediterranean Hummus Plate
The perfect lunch plate with house-made hummus, fresh sliced vegetables, olives, marinated artichokes and hard cheese. GF, NF) NOTE: Can be DF by request.
Sonoma Chicken Salad
Poached chicken cubed into bite-size pieces and combined with grapes, celery, shallot, walnuts, poppy seeds and our homemade mayo, served with our favorite roasted potatoes. (GF, DF) NOTE: Walnuts can be omitted for a nut free dish.
Soup of the Week
Italian Wedding Soup
If you had an Italian grandmother, she would approve! A gluten free twist on a classic. Hearty meatballs in a rich broth with carrots and spinach. Enjoy as is, or add your own orzo pasta to carb it up. (GF, NF) Note: meatballs have parmesan cheese in them.
The Week of October 4th
Chicken Pot Pie
Beef & Broccoli Stir Fry
A clean spin on a Chinese favorite. Marinated steak quickly cooks up with broccoli and is topped with sesame seeds. Comes with sushi rice. (this is one of my favorites) (GF, DF, NF)
Adobo Stuffed Sweet Potatoes
Pork & beans slow roasted in a pineapple adobo sauce then stuffed into roasted sweet potatoes and topped with roasted broccoli and pickled vegetables. Delicious hot or cold. (GF, NF, DF)
Packaging: This dish uses all reusable packaging
Veggie Stuffed Fajita Bowls
Turkey Broccoli Salad
**Roasted Fall Veggie Bowl w/Chicken
Roasted Fall Veggie Bowl
Soup of the Week