Menu for the week of May 16th. Orders must be placed by 5pm on SUNDAY May15th for delivery or pickup Wednesday May 18th.
Hello hello Neighbors! This week was a blast! We had a fantastic time in the kitchen (cooking AND eating) and I really enjoyed seeing some new faces and places during Wednesday deliveries. Thank you all so very much for your orders and your very helpful feedback.
This week I have a bit of housekeeping info to share with you all:
Starting this week, the cutoff for orders will be at 5pm on SUNDAYS. We are oh so grateful to have so many people participating in Meal Club and we will continue to send the order reminder emails.
We will be ‘closed’ the week of May 23rd as well as the following week (5/30) while we: work on new and exciting things for you, take a couple quick camping trips, celebrate our anniversary, get our garden up and running for the season and install a new garage floor!
We will be back like Bruce Willis in Die Hard 3 (with a vengeance) on June 6th and ready to feed you! During our time off we will be sending out a survey that we would GREATLY appreciate if you could take a few minutes to fill out so that we can do our very best to give you want you want and need.
On to the main event…..
This Week’s Menu:
SHRIMP & SAUSAGE PESTO PASTA SALAD
As we head into the simultaneously bustling and pleasurable early days of summer, we aim to bring you meals that take minimal to no effort to get from fridge to belly. This pasta salad will do the trick, being equally delicious eaten straight from the container out of the fridge, at room temp or quickly heated in the microwave.
Large boiled shrimp, smoked sausage, sun dried tomatoes, roasted peppers, summer squash and artichoke hearts tossed with pasta and a light, herby pesto sauce.
Served up by the quart for $14!
‘THE KALE SALAD’
This salad is probably the single thing I have made the most in my time as a cook. It came into my life many years ago while working as an in home chef when I adapted a recipe given to me by my then employer. She enjoyed my verion so much that it immediately became a weekly repeat and quickly was referred to during meetings and correspondence as ‘The Kale Salad’. I then began making it for my coworkers during my many long and happy years working at Rocco & Rocco Salon and Day Spa (hi guys!) mostly in an effort to convince them that they didn’t actually hate kale. It was only a matter of time before I was regularly being asked ‘but when will you make The Kale Salad again?’ There were weeks where I would make 15 or 20 at a time. So, if you’re one of the non believers who claims to hate kale I would like to suggest that you simply havent had it prepared in the best way and would encourage you to be brave boys and girls and try it anyways. As my one time bro Daniel Tiger says ‘try a new food, it might taste good.’
Massaged (you heard me) curly and lacinato kale, toasted quinoa, salt and pepper almonds, unsweetened cranberries and cherries and a parsley & apricot vinaigrette.
Individual (feeds one as a main course or two as a side) for $12
XL (feeds 1-2 as a main or 3- 4 as a side) for $17
VEGAN POTATO, LEEK AND CORN CHOWDER
We’re back on the soup train as this unseasonable heatwave comes to a close. This soup pairs perfectly with seasonable spring evenings (or afternoons… or mornings). Sweet corn, springy superfood leeks, golden potatoes and a dairy free creamy broth. Enjoy with your meal or all on it’s own.
16 oz bowl for $7
Quart for $13
Add-on items will be back (also with a vengeance) the week of June 6th.
Thank you all so much &
LAST WEEK IN THE KITCHEN......
THAI CRUNCH SALAD W/ BEEF & BROCCOLI NOODLE BOWL
CITRUSY PEANUT DRESSING