Weekly Meal Package
Price range: $21.00 through $24.00
White Chicken Chili and Charred Winter Vegetable Salad (G.F.) – How about a stick to your ribs chicken chili? Onion and garlic sweat in the pot before we add the spices and chiles. Then we add our homemade chicken stock, cannellini beans, corn kernels, fresh lime juice, and a little cilantro. We thicken the soup by blending half of the beans into the mixture, then add shredded roasted chicken breast. The accompanying salad uses broccoli, brussel sprout and kale which are all roasted before we add arugula, slivered almonds and grapes. Lemon tahini dressing on the side. $21
Chicken with Clementines and Pernod (G.F.) – In Yotam Ottolenghi’s Jerusalem cookbook he hints to how he balances the sweetness of brown sugar against the fennel bulbs and the pernod against the acidity of lemons and clementines. You’ll love the uncanny simplicity of the flavors as they meld into this chicken dish. Served with cous cous and roasted Moroccan carrots. $21
Tacos al Pastor (G.F.) – Chiles, Mexican spices, and citrus are about as simple as it gets, but the result is sooooo good. We take our pork shoulder and cube, marinate, then sear it on the griddle. This version is accompanied by pickled red onions, jalapenos, and pineapple. We use corn tortillas (but let us know in the special instructions if you prefer flour tortillas). Accompanied by yellow rice and charro beans. $21
Lasagna Bolognese – Classic beef bolognese made with a bechamel sauce is layered on pasta, and a mozzarella/parmesan mixture. The lasagna is paired with a caesar salad. $21.
Shrimp and Grits – For the cooler weather, we make our low country shrimp and grits recipe with a tasso gravy. Italian sausage and shrimp are seared and a gravy is made with a basic roux, chicken broth and and cajun spiced tasso. Lastly, we slow cook stone ground grits with a touch of cream, which is used as the base for this dish. $24