This Weeks Menu

We're cooking today for tonight's delivery.

BREAKFAST:

Basil Strata

This savory egg dish is just delicious, light and fluffy eggs with just enough cheese and a little touch of basil.

LUNCH:

Egg Salad Sandwich

with Fruit, Artisan Bread, Lettuce and Tomato. One of our go to sandwiches that will fill you up, but isn’t too heavy for a nice mid week lunch.

DINNER:

Beef & Broccoli Stir-Fry

with Sushi Rice. This dish brings the umami, with tender broccoli and lean beef marinated just right, will make you wish you had seconds.

We're cooking today for tonight's delivery.

BREAKFAST:

Blueberry Nut Granola

with Honey Greek Yogurt. Packed with dried blueberries and pecans, you will want to eat this granola everyday of the week.

LUNCH:

Edamame Salad

with Chicken and Wasabi Dressing. This salad will bring the heat, but in a good way.

DINNER:

Chicken Chili

served over Short Grain Brown Rice. This warm and hearty chili will spice up your evening and fill you up at the same time.

BREAKFAST:

Lemon Blueberry Muffin

with Honey Greek Yogurt. You would think this is a classic blueberry muffin, but that extra little lemon zest takes it up to the next level.

LUNCH:

Roasted Turkey Sandwich

with Fruit. Just when you thought you could get a little break from the holidays, we give you a wonderfully slow roasted perfectly seasoned roasted turkey breast sandwich that will make you think back to thanksgiving again.

DINNER:

Porchetta

with Sage Roasted Potatoes, and a Roasted Carrot Side Salad. This pork shoulder takes about four hours to slow roast in our ovens with a traditional Porchetta seasoning, smells and tastes amazing.

BREAKFAST:

Breakfast Burrito

served with Brown Rice and Black Beans. A fun little play on breakfast, scrambled eggs, rice, and beans wrapped in a flour tortilla.

LUNCH:

Minestrone Soup

with Croutons, and Asiago Cheese. This traditional soup is rich and hearty and will help warm up your weekend. You will wish you had a big pot of it simmering away on the stove.

DINNER:

Prosciutto & Provolone Stuffed Meatloaf

with Polenta Squares and Sauted Spinach and Chard. This is not your mothers’ meatloaf. This moist and tender when you cut into it and get a special surprise of melty cheese and rich and salty prosciutto add flavors and dimensions to an otherwise basic meal.

BREAKFAST:

Bonicelli Cranberry Granola

with Honey Greek Yogurt. Chef Bonicelli’s first recipe written when she was only 17 years old! Still one of everyones favorite recipes.

LUNCH:

Farro Salad

with Roasted Veggies and Chicken. Not like and ordinary pasta salad, Farro is a grain native to Italy and Spain derived from the word Farrum, literally meaning a “kind of wheat”. 

DINNER:

Pasta Bolognese

with Green Beans and Red Peppers, and lemon. Using our homemade Bolognese recipe, this dinner is perfect for a Sunday evening.