The week of 12/11 - 12/18
(Each meal is 1-2 servings)
Slow-cooker short ribs with Blackberries and Balsamic served over root vegetable hash.
Roasted vegetable stew with eggplant, carrots, squash, zucchini, bell peppers and more!
Pan seared Organic Chicken breast in a lemon-caper paillard sauce served over potatoes and fennel.
There will be 1 breakfast option, and 3 lunch/dinner options. Choose one option, or all four - it's up to you!
*most recipes can be modified to fit dietary restrictions
We accept cash, check or payment via PayPal. Your order must be paid for upon pick-up or delivery
**small fee for delivery