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. Here are our reheating suggestions. Remember preheating is essential! Cooking and reheating times may vary.
Delivering Wednesday Oct.28th.
1.Beef Ribeye Roulades
Cast iron grilled and stuffed with spinach, arugula, sun dried tomatoes & aged cheddar. Served with miso onion gravy. Bake uncovered @350 for 8-10 min, turn over and heat another 3-5 min, or longer until desired doness. Bring sauce to simmer, pour over to serve.
2.Kohlrabi & Carrot Slaw – In a creamy horseradish dressing. Intended to be enjoyed cold or room temperature
2.Herb Roasted Potatoes – Russet wedges with roasted garlic olive oil, rosemary & sage
Bake uncovered @350 for 12-14 min.
3.Curry Roasted Cauliflower Frittata – With sharp cheddar, sesame crusted, topped with roasted red onions. In a saute pan on high heat with enough oil or butter to coat the pan. Sear on each cut side till lightly brown.
4.Autumn Vegetables with Arugula – Butternut & rampicante squashes, apples, carrots & red onion baked in a maple syrup, apple cider & balsamic glaze. Bake uncovered @350 for 10-12 min. Tear arugula, mix and serve.
5.Soup of the Week – Smoked Turkey, Bean & Kale Bring to simmer over medium heat, 5-6 min.
6.Dessert of the Week – Chocolate Fudge Brownies – with toffee & raspberry swirl.
Bread of the Week – Toasted Sesame Sourdough
*available in add-ons
This Week’s Local Sources
Shagbark Farm celery, butternut | Riverside Farm potatoes, carrots, arugula | M&R spinach, cauliflower| Brandmoore Farm cheddar | Baer’s Best beans | Stout Oak Farm kohlrabi | HomeGrown arugula, tomatoes, rampicante squash, raspberries, assorted greens & herbs.