Although we do our best to list ingredients, some may not be. If you have any food allergies and are not sure our food is safe for you please contact us!
Even though all our containers are microwave safe, this may affect the quality of some items, such as proteins, fried or breaded foods.
Remember preheating is essential for proper results.
Cooking and reheating times may vary
Delivering Wednesday Jan. 20th.
1.Lasagna Bolognese – Classic meat & vegetable sauce layered with egg pasta, mozzarella & topped with béchamel Bake covered @350 for 12-14 min. Uncover and heat another 12-14 min.
2.Petit Greens Salad – Mixed winter greens, watermelon radishes, rainbow carrots, honey balsamic vinaigrette Shake dressing well
Grilled Garlic Bread – Cast iron grilled slices of thick cut sourdough baguette Warm 2-3 min. @350
3.Sweet Potato Galettes – Herbed ricotta & roasted sweet potatoes, maple roasted red onions, in a homemade flaky crust On a preheated pizza stone, cast iron or heavy bottom pan @350 for 8-20
4.Harissa Roasted Winter Vegetables – Purple top turnip, rainbow carrots & jester squash in house made harissa, orange peel & roasted garlic olive oil. In a baking dish, uncovered @350 for 12-14 min.
5.Soup of the Week – New England Clam Chowder Bring to simmer over low heat, stir often while heating, 10-12 min.
6.Dessert of the Week – Prajitura Inghetata – “Ice Cream Cake”. A rum soaked chocolate cake with bananas & vanilla pastry cream, topped with meringue & shaved dark chocolate. Keep refrigerated!
Bread of the Week – Honey Oat
*available in add-ons
This Week’s Local Sources
Kellie Brook Farm pork | Whipoorwill Farm beef | M&R Harvest salad greens, Purple Top turnip | Shagbark farm Jester squash, honey | Riverside Farm carrots, watermelon radishes | Sugarmomma’s maple syrup | HomeGrown tomato sauce, greens and herbs.