6 Meal Variety Week of 1/11/20

Regular price $59.99

WHAT'S IN THE PACK?
(6 entrees per pack at $10 an entree)

Sage Chicken with Butternut Squash Risotto

Tender chicken is marinated in sage, shallot, and garlic. It is paired with creamy risotto, cooked in organic wine (with only naturally-occurring sulfites) and finished with creamy goat cheese and roasted butternut squash. An arugula salad with a white wine vinaigrette is served on the side.

Teriyaki Chicken Rice Bowl

For a satisfying meal, pour our delicious, preservative-free teriyaki sauce over jasmine rice, carrots, and spicy togarashi broccoli. Chopped green onions, red cabbage, and sesame seeds add a perfect garnish.

Salmon with Mango Slaw 

Pan-roasted salmon is complemented by both black beans with garlic and a fresh mango slaw made with lime, jalapeno, agave, bell pepper, and cabbage. A topping of cilantro, green onion, and grilled sweet mini peppers finish off the dish.

Braised Beef and Pappardelle Pasta

Pappardelle pasta is coated with a delicious sauce and tender meat, the result of braising beef chuck with red wine and vegetables. Toss the broccolini with the pasta for texture and crunch and add ricotta for a creamy finish.

Steak w/ Roasted Fennel

Steak is paired with sautéed Swiss chard and hearty white beans cooked with bacon, lemon, and thyme. Fennel has been lightly pickled in fresh herbs and apple cider, then roasted, for a refreshing burst of flavor. Crispy leeks add saltiness and texture.

Honey Mustard Glazed Pork Tenderloin

Pork Tenderloin is roasted in a scratch-made warm honey mustard glaze, then served with creamy mashed potatoes, made with yogurt and butter. Roasted Brussels sprouts finish the meal.

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