2018 08 20

MEAT ENTREES

PEPITA crusted CHICKEN breast cutlets. Green chile & cilantro rice.  Fennel, red pepper & red onion gratin.

Basil CHICKEN & cashew stirfry. RAMEN noodle & napa cabbage salad with sesame orange vinaigrette. Miso glazed Bok Choy.

Lemon garlic SHRIMP. Red pepper romesco linguine.  (linguine can be delivered cooked or uncooked) Pistachio broccoli.

LAMB meatballs on spinach & parmesan orzo. Roasted Michigan ASPARAGUS with roasted tomato coulis.

Crispy skinned SALMON. Herbed crepes stuffed with spinach, green peas, & whipped feta. Sauce soubise (slow roasted creamy onion).

VEGETARIAN & VEGAN ENTREES

CHILE RELLENOS:  Poblano peppers stuffed with mixture of Mexican cheeses & rice.  Black bean & corn salad with roasted jalapeno avocado vinaigrette.

Skillet EGGPLANT Lasagna: Classic flavors and textures of eggplant parmigiano and lasagna combined into one delicious dish.  Black pepper caesar on little gem lettuce.

SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)

SOUP:  Local MI Corn & Bacon Chowder

GRAB & GO Salad:  Curried turkey salad with apples and walnuts in Boston lettuce cups

FRITTATA bites:  Spinach and leek

OATMEAL CUPS:   Crumb topped Strawberry Rhubarb

BREAKFAST PASTRY:    CHOCOLATE BANANA BREAD muffins

DESSERT:   PEACH CRISP with oat & brown sugar streusel

COOKIES:    Snickerdoodles

*can be built individually for grab-and-go lunches, as well as family style

PETITE BITES FOR little MOUTHS  

Chicken burgers. (+/- Cheddar cheese and Bacon) Roasted carrots & baby yukon potatoes.

Beef teriyaki skewers. Miso butter rice. Roasted Broccoli.

Classic Lasagna. Garlic Bread.