Meal Delivery | Fall Menu Sample

Mains

  • GF Chicken Parmesan | Maplebrook Farm mozzarella, tomato-vegetable sauce

  • Tamari-Maple Marinated Maine Pork Tenderloin | Iron Ox Farm Napa cabbage

  • Spiced New England Lamb Meatballs | Mint, garlic tahini | Three per serving

  • Baked Falafel | tzatziki, herb salad | Three per serving

Sides & Soups

  • Roasted Brussels Sprouts | Lemon zest, cracked pepper

  • Glazed Local Fennel | Chèvre, cumin

  • Alprilla Farm Kale & Carrots

  • Herb-Roasted Local Sweet Potatoes

  • Mashed Potatoes

  • Cream of Celery & Celeriac Soup

  • Tuscan Shellbean, Sausage & Greens Soup

Grains & Pasta

  • Organic Quinoa

  • GF Pasta


October 15th Order Form

Main Selections
Select 8 Servings of Mains
Side Selections
Select 12 Servings
Grain & Pasta
Select 4 Servings

Previous Week Menu & Instructions

Mains

  • Chicken "Shawarma" | housemade tzatziki
    • Heat chicken in skillet over medium heat, turning every minute or so, until heated through. Or heat in 375 degree oven for 8-10 minutes. Serve with tzatziki sauce.
  • Alprilla Farm Beef Stew | local sweet potatos & carrots, bone broth
    • Any extra can be frozen for up to 1 month.
    • Season with salt and pepper when serving. This would also be delicious with some of the sauteed greens stirred in before heating.
  • Chinese Pork Lettuce Wraps | ginger, sesame
  • Curried Red Lentils | butternut squash

Sides & Soups

  • Spiced Roasted Kabocha Squash | cinnamon, chili
  • Gingery Iron Ox Green Beans
  • Sauteed Local Greens | caramelized local onions, olive oil
  • Glazed Carrots | grassfed butter, local honey (just a hint)

Grains & Pasta

  • Organic Himalayan Red Rice