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 October 25th

Dinner

Pho
A rich broth made in-house and served up with beef brisket, Pho noodles, Thai basil, chili pepper, sprouts and lime. (GF, DF, NF) Note: Nightshade optional (served on the side).

**Stuffed Acorn Squash with Pork
Winter squash is here and we are stuffing them with all sorts of deliciousness.  Ground pork combined with rice, garlic, onion, zucchini, carrots, peppers and more to make a delicious stuffed squash.  Add shredded cheese on top, or leave it off, your choice! (GF, NF, Dairy comes separately)

Stuffed Acorn Squash with Veggies
Winter squash is here and we are stuffing them with all sorts of deliciousness.  Extra veggies combined with rice, garlic, onion, zucchini, carrots, peppers and more to make a delicious stuffed squash.  Add shredded cheese on top, or leave it off, your choice! (GF, NF, Dairy comes separately)

Harissa Rubbed Pork
Whole pork shoulder rubbed down with harissa, cinnamon, fennel and ground mustard seed, then slow roasted and sliced served with a local pickle salad of carrots, zucchini and peppers seasoned with turmeric and mustard seed finished with roasted yam & dates. (GF, DF, NF)

Teriyaki Chicken Wing Bowls
Chicken marinated then grilled, then finished in the oven with a teriyaki glaze. Served over a bowl of rice and a side of roasted vegetables. (GF, DF, NF)

Lunch

Butternut Squash Hummus Plate
Rich creamy (dairy free) butternut squash hummus makes the perfect partner for a host of cured meats, cheese and local crunch vegetables. (DF, GF, NSF) NOTE: Comes with some nuts, can be nut free by request.

**Stuffed Acorn Squash Lunch with Pork
Winter squash is here and we are stuffing them with all sorts of deliciousness.  Ground pork combined with rice, garlic, onion, zucchini, carrots, peppers and more to make a delicious stuffed squash.  Add shredded cheese on top, or leave it off, your choice! (GF, NF, Dairy comes separately)

Stuffed Acorn Squash Lunch with Veggies
Winter squash is here and we are stuffing them with all sorts of deliciousness.  Extra veggies combined with rice, garlic, onion, zucchini, carrots, peppers and more to make a delicious stuffed squash.  Add shredded cheese on top, or leave it off, your choice! (GF, NF, Dairy comes separately)

Chicken Bacon Ranch Salad
A hearty salad with chicken, bacon and veggies and a house-made ranch dressing. (GF, NF) NOTE: Sour cream in the ranch dressing.

Soup of the Week

Zuppa Toscano
A warm soup with Italian sausage, potatoes, kale and bacon. (NF, GF)

The Week of NOVEMBER 1st

Dinner

Coconut Lime Grilled Chicken with Indonesian spiced Sweet Potato Fries and Crunchy Slaw in Sesame Sauce
Boneless skinless chicken thighs marinated in coconut milk, lime and ginger then grilled and served with sweet potato fries tossed in Indonesian Spice sauce and a crunchy slaw with sesame sauce. (GF, DF, NF)

Parchment Baked Wild Cod
We prep all the fillings, you wrap and bake it off! Perfectly baked wild cod with asparagus, fennel, cherry tomatoes, lemon and baby potatoes. Plate and finished with fresh herbs. (GF, DF, NF) can be nightshade free without the tomatoes.

**House-Made Pappardelle with Beef Ragu
House-made gluten free pappardelle pasta (big wide noodles) paired with a slow roasted beef ragu with local beef cheeks, leeks and herbs in a rich tomato sauce. (GF, NF)

House-Made Pappardelle
House-made gluten free pappardelle pasta (big wide noodles) paired with vegetables, leeks and herbs in a rich tomato sauce. (GF, NF)

Beef Braciole with Lemon Garlic Lima Beans and Creamy Cauliflower Mash
Humanely raised beef pounded thin, seasoned with parmesan, lemon juice, garlic and herbs then rolled, seared and braised in a house-made tomato sauce. Served with lemon-y garlic-y lima beans and a creamy cauliflower mash. (GF, NF)

Lunch

**Sesame and Honey Roasted Turnip Salad with Quinoa and Local Greens with Grilled Chicken
Local turnips roasted in a sesame honey glaze, served on a bed of quinoa and finished with shaved hard cheese and local green salad. Vegetarian or with Grilled Chicken. (GF, NF, NSF)

**Sesame and Honey Roasted Turnip Salad with Quinoa and Local Greens
Local turnips roasted in a sesame honey glaze, served on a bed of quinoa and finished with shaved hard cheese and local green salad. Vegetarian. (GF, NF, NSF)

Beef Kabobs on Greens with Chimichuri
Beef top sirloin and vegetables seasoned with a Moroccan spice blend, served with local greens and rice. (GF, DF, NF)

By the Quart: Grilled Chicken Ceasar
Tender chicken, crunchy lettuce, local veggies tossed with seeds and a house-made Cesar dressing. Perfect to eat straight from the quart.

Soup of the Week

Butternut Squash & Leek Soup
Smooth rich and creamy soup with butternut squash, leeks, garlic and ghee with a bone broth base. (GF, NF, NSF) NOTE: Dairy in this dish is ghee (clarified butter) in the soup.

The Week of NOVEMBER 8th

Dinner

**Ratatouille with Pork Tenderloin
An old world favorite right here. Tomatoes, zucchini, onion and eggplant all married together in a flavorful tomato and basil sauce. Served with pork tenderloin and our famous sweet potato pudding – this is a show stopper! (GF, NF, DF)

Ratatouille
An old world favorite right here. Tomatoes, zucchini, onion and eggplant all married together in a flavorful tomato and basil sauce. Served with our famous sweet potato pudding – this is a show stopper! (GF, NF, DF)

Saffron Roast Chicken with an Herb & Chickpea Stew and Rice
Mary’s whole chickens are quartered then rubbed down with a lemon saffron rub, seared and finished in the oven in an herb and chickpeas stew. Serve at home over steamed rice. This warm Italian inspired dish is perfect for a cold Fall evening. (GF, DF, NF, NSF)

Moroccan Tagine with Dates & Shallots
Traditional Moroccan flavors of dates, honey, toasted coriander, cinnamon, ginger and herbs stewed with shallots, sweet potatoes, carrots and a hint of orange peel and finished with Gorge Micro Greens. (GF, NF, NSF) NOTE: this dish uses ghee.

Honey Mustard Sausage with Potato au Gratin & Roasted Fall Vegetables
Braised chicken apple sausage in a honey mustard sauce with greens and served with a creamy potato au gratin and roasted Fall vegetables. (GF, NSF, NF)

Lunch

**Thai Curry Spaghetti Squash Bowl with Grilled Chicken
Get the spaghetti without that heavy carb feeling. Roasted spaghetti squash combined with local mushrooms, peppers and greens then tossed in a coconut creamy curry sauce and finished with toasted nuts. Served with grilled chicken or vegetarian. (GF, DF) NSF & DF by request.

Soup of the Week

Split Pea & Ham
A classic favorite ready to reheat and eat. Creamy (dairy free) split pea soup with a chicken stock base and simmered with ham, carrots, onion and ginger. Perfect for those quick meals. (GF, DF, NF, NSF)

The Week of NOVEMBER 15th

Dinner

BBQ Steak With Bacon Mashed Cauliflower and Greens
Our hanger steak in AMAZING!  Seasoned and ready to grill, it cooks in minutes and tastes delightful with local greens and a cauliflower bacon mash. (GF, NF, NSF, DF)

Lunch

**Cold Soba Noodle Salad
Buckwheat noodle (Gluten Free) tossed with fresh crunchy vegetables and finished with a Sesame Dressing. Served with lightly picked broccolini with grilled pork. (GF, DF, NF, NSF)

Cold Soba Noodle Salad
Buckwheat noodle (Gluten Free) tossed with fresh crunchy vegetables and finished with a Sesame Dressing. Served with lightly picked broccolini. (GF, DF, NF, NSF)

Grilled Steak with Little Gem Salad with Cherry Tomatoes, Ricotta and House Made Dukkah
An Egyptian blend of seeds and pistachios, toasted and ground together into Dukkah then served with little gem lettuce, cherry tomatoes and ricotta. (GF, NF)

Soup of the Week

Moroccan Lentil Soup
This warm soup will keep you cozy on a cold day. Rich Moroccan spices of cinnamon, turmeric, clove, and cumin are combined in a rich stock with chunks of carrots and yams then lentils are cooked in the soup low and slow until perfection is reached. (GF, NF, NSF) NOTE: This dishes uses Ghee (clarified butter)

The Week of NOVEMBER 22nd

Closed for regular meal service.
Please visit our thanksgiving page to order our special Thanksgiving menu


The Week of NOVEMBER 29th

Dinner

Roast Chicken Piccata
A favorite dish is back! Bone-in Skin-on Mary’s organic chicken thighs roasted in a lemon artichoke combo and served with a side of sautéed zucchini and sweet potato pudding. (GF, NF) NOTE: Dairy in this dish is ghee (clarified butter) in the sweet potato pudding.

Lunch

**Saucy Tahini Noodle Bowl with Grilled Chicken
A saucy tangy tahini sauce with sesame, ginger and garlic tossed with rice noodles and served with roasted yams seasoned with cumin and Aleppo chili, crispy kale chips, green onion and cilantro. You won’t want to miss this one! With grilled chicken. (GF, DF, NSF, NF)

Saucy Tahini Noodle Bowl
A saucy tangy tahini sauce with sesame, ginger and garlic tossed with rice noodles and served with roasted yams seasoned with cumin and Aleppo chili, crispy kale chips, green onion and cilantro. You won’t want to miss this one! (GF, DF, NSF, NF)

Roasted salmon flaked and combined with coconut oil, fresh dill, garlic and a little mayo. Served with crunchy vegetables and blanched fingerling potatoes. (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)

Soup of the Week

Hamburger Soup
A hearty soup with seasoned ground beef, yams, carrots, corn, green beans in a hearty house-made chicken stock.(GF, DF, NF)