This Week's Menu

with fuji apples, maple walnuts, and currants—tossed with a lemon vinaigrette- V/GF

1 qt (serves 3-4)

asparagus, rainbow carrots zucchini, yellow squash, golden beets, escarole, fennel, lite vinaigrette

1 qt (serves 3-4)

finished with tarragon cashew cream- V/GF

1 qt (serves 3-4)

ground turkey, kidney beans, tomato, chilis, cumin, oregano - GF

1 qt (serves 3-4)

1 qt (serves 3-4)

black beans, roasted corn, quinoa, cilantro, green onion, avocado cashew cream- V/GF

1 qt (serves 3-4)

green tomatillo sauce, cheddar, black beans, onions, cilantro, corn tortillas, shredded chicken breast - GF

1 qt (serves 3-4)

sesame seeds, green onion, kimchi

2 lbs (serves 4-5)

pan juices, sea salt, and evoo- GF

2 lbs (serves 4-5)

chicken breast, ginger, cilantro, sweet soy

2 lbs (serves 4-5)

topped with goat cheese, roasted tomatoes, basil, oil- GF

2 lbs (serves 4-5)

(serves 4-5)

mirin, ponzu, cilantro, green onion

(serves 4-5)

tossed with San Marzano marinara, shaved pecorino, basil

(serves 3-4)

tossed with roasted eggplant, capers, roasted tomatoes, oregano- V

(serves 3-4)

with fresh herbs, sea salt and EVOO- V/GF

(serves 2-4)

tossed with black garlic, fresh thyme- V/GF

1 qt (serves 3-4)

sea salt and olive oil - V/GF

1 qt (serves 3-4)

ginger, garlic, star anise, cilantro - V/GF

1 qt (serves 3-4)

1 qt (serves 3-4)

crispy garlic, fresh herbs, sea salt and evoo

1 qt (serves 3-4)

(serves 4)

(serves 4)

(serves 4)