Menu for the week of June 27th. Orders must be placed by 5pm on Sunday June 26th for delivery or pickup Wednesday June 29th.
Happy Friday, Meal Clubbers!
After receiving quite a few inquiries from kind and supportive neighbors looking for leftovers to purchase - now seems like the PERFECT time to dive into one of the core values of Rebel Chef (as well as our home), minimizing food waste.
Our background is in grocery- two young twerps turned lovesick (still young twerps) across the stockroom of the local grocery market. We loved working there, not only because we met one another but because that is where our passion for food, beer and creating delicious things together was born. Conversely it was also a horrifyingly eye opening gateway to the gross malignance that is food waste. Cart after cart after cart full of 'spoils' 365 days a year, and that's just ONE grocery store in ONE town... The simple fact is, food waste is an absolutely MASSIVE issue. We all throw away food. It’s one of those very unfortunate and somewhat unavoidable byproducts of living in the modern day with a globalized food system. The amount of food that gets tossed in the average home alone is certainly nothing to overlook, especially when you take a moment to multiply that food waste by the gazillions of homes that are helping to create it. Take that thought and translate it to each grocer, market, big box store, restaurant, hotel, sports arena, music venue, etc. and it’s enough to make one's head spin. We work REALLY hard at home and in the kitchen to not be a contributing factor to that seven headed hydra. We are meticulous and thoughtful grocery shoppers, going to some lengths to avoid consuming more than we reasonably require. We’ve become extremely well versed in using what is on hand before heading out to procure a specific ingredient. That’s a long winded way of saying: Producing generous portions while minimizing food waste is what we’re all about! PSA over, on to the main event!
A requested repeat, and a few new faces:
BEEF & BROCCOLI NOODLE BOWL
Lean cuts of marinated steak, seared and tossed up with tender broccoli, carrots and brown rice ramen noodles. Served in a tangy stir fry sauce. As an amendment to the last time we ran this entree, there will be an extra side cup of stir fry sauce in your container (I’ll send several reminders to remove it before microwaving) as the noodles seem to soak up a lot of the sauce, leaving the beef and broccoli feeling rather nude. Not on our watch!
Grown up Noodle Bowl for $16
pint sized/trial size Noodle Bowl for $8
AJ says: ‘While unpopular with some, Japanese whiskey or regular Scotch (very closely related, you know) will lend a very appropriate layer of earth, fruit and sometimes smoke. Big fans of Hibiki or Lagavulin 8, here.’
We are going to have to make an amendment to the originally proposed menu for the week- the Thai Crunch Salad and I have been spending a little too much time together lately. You know the feeling, You love the thing, the thing loves you, but you both just need a little space. With that being said we will be calling in an alternate…
ASIAN SPINACH SALAD W/ SESAME VINAIGRETTE
Tender baby spinach, super cute mandarin oranges, toasted walnuts, thinly sliced red onion and a sesame soy dressing. A light and satisfying side for your noodle bowl or a perfect summer lunch all on its own!
Side salad is $10
Entree salad is $14
AJ says: ‘Whether you make it from scratch with your own anise, cardamom/clove and tea blend or purchase a pre-mix, Thai iced tea is a wonderful companion for these flavors. Whatever the recipe, half the sugar!’
TANGY COCONUT VEGGIE SOUP
This soup will be zippy and nourishing. A cross between a classic miso and a tom kha.
Our coconut veggie soup will have scallion, tofu, snow peas, carrots and a coconut lime miso broth. Bright yet creamy with a satisfying finish.
16oz bowls are $8
By the Quart $15
AJ says: ‘If you can find it, Kirin Ichiban is a wonderful American -style Lager made in Japan with a ton of food-friendliness. Notable mention goes to well known competitor Sapporo, mostly for the excellently sized giant can.’
We have healthy seed croutons as an add-on this week for $5
Thank you & Happy Eating!
Delivery Date Menu
7/6 Steak or Chicken Fajita Bowls
Corn & Tomato Salad w/ Avocado
Add-on Breakfast muffins??
7/13 Breakfast for Dinner!
Cookies for dessert
7/20 Greek Chicken Thighs w/ Roasted Cherry Tomatoes & White Beans
Mediterannean Cucumber & Tomato Salad w/ Pita Chips
Spinach Lentil Lemon Soup
7/27 Closed for Summer Vacation!
On last week's episode of Meal Club......