Menu for the week of August 22nd. Orders must be placed by 5pm on Sunday August 21st for delivery on Wednesday August 24th.
Well boys and girls, some way, some how, the curtain is closing on summer. It’s time to get back in the school-time saddle and whether you’re a parent interested in a healthful and convenient single-package lunch for your child or maybe just a kid at heart yourself, we urge you to give our 'brown box' a try!
REBEL CHEF BROWN-BOX LUNCHES! As previously detailed, your youngin’ (or you) will get: a sandwich (choice of pb&j on whole grain or turkey & cheese on a croissant), a hand made peanut butter, oat and chocolate chip granola bar, single serving of kid friendly fruit or veggie rotating with seasonality, goldfish crackers and a no sugar added/nothing artificial juice box. Feedback on the contents is welcomed as we tailor for a broad audience, but the aspect we most hope to stand on is the quality of the ingredients used for the main components. The chips and fruit juice are for the kids, the rest is for your peace of mind.
All lunches are $9 and are available in the add-on section of the weekly order form!
Now on to our regularly scheduled programming...
This week on Meal Club:
AJ’S FAVORITE HONEY GARLIC PORK CHOPS W/ AUNT SARAH’S TANGY POTATO SALAD
These pork chops really are a family favorite. Every time we have pork chops on hand I’ll ask AJ: ‘you want to try something different with these?’ and the response is always ‘but... why?’ We season ultra juicy, bone-in pork chops with salt, pepper, garlic and thyme and give them a quick sear. They finish cooking in a sweet, tangy, gooey sauce made of chopped garlic, chicken stock, lots of honey and a bit of butter. We’ll serve these up with a side of Aunt Sarah’s ultra-famous potato salad (read: The Barefoot Contessa French Potato Salad) . It's the ultimate summer side dish, made with an oil and vinegar based sauce as opposed to mayonnaise. Your taste buds will thank you.
Full size entrees are $16
Half size entrees are $8
WATERMELON, PEACH & NECTARINE SALAD W/ BASIL AND BURRATA
We’ve been making this salad on repeat behind the scenes for special events and our own personal consumption all summer. While traditionally our salads go in a green/veg heavy direction, there’s many merits (and lots of fiber!) to be found in a fruit salad.
Luscious summer watermelon and stone fruit is tossed with torn creamy, fresh burrata cheese and garden fresh basil leaves. Served with a cup of homemade balsamic vinaigrette. Summer in a bowl!
Individual/side salad are $13
One size salad fits all this week!
CREAMY CARROT SOUP
Fresh carrots are simmered in vegetable broth along with coriander, cumin and a bit of fresh ginger. While we know this may sound a bit adventurous for some, this soup really is very easy on the palate. Tender carrots are blended with pillows of ricotta cheese and yogurt for a bit of depth and creaminess. It’s light but satisfying and delicious when eaten warm or cold. This recipe is adapted from one of my favorite You-Tubers, Kylie Flavell whose channel is instantly addictive and inspiring.
16 oz Bowl $7
Happy Eating & Happy Back to School!
Delivery Date Menu
August 31st Thai Crunch Chicken Noodle Bowl
Almost Sushi-House Salad w/ ginger dressing
Coconut Lime Tofu Miso Soup
(maybe more school lunches??)
September 7th No service this week, we will miss you!
September 14th Rebel Chef Weeknight Meat Sauce
Apple, Roasted Beet & Goat Cheese Salad