Heating Instructions can be found here: https://nhhomegrowneats.com/heating-instructions/
This week’s menu…
Delivering Wednesday Jan. 20th.
Classic meat & vegetable sauce layered with egg pasta, mozzarella & topped with bechamel
Petit Greens Salad
Mixed winter greens, watermelon radishes, rainbow carrots, honey balsamic vinaigrette.
Grilled Garlic Bread
Cast iron grilled slices of thick cut sourdough baguette
Sweet Potato Galettes
Herbed ricotta & roasted sweet potatoes, maple roasted red onions, in a homemade flaky crust
Harissa Roasted Winter Vegetables
Purple top turnip, rainbow carrots & jester squash in house made harissa, orange peel & roasted garlic olive oil.
Soup of the Week
New England Clam Chowder
Dessert of the Week
“Ice Cream Cake”
A rum soaked chocolate cake with bananas & vanilla pastry cream, topped with meringue & shaved dark chocolate.
Bread of the Week
*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.