Weekly Meal Package

Chicken and Vegetable Stir Fry (G.F.) – Summertime is time for healthy eating, so we are offering this stir fry made with garden veggies like bell pepper, broccoli, snow peas, carrots, celery, and water chestnuts.  the chicken is stir fried with all the vegetables and tossed in a tamari, ginger, honey, and rice wine sauce.  Served over white rice.  $21

Blackened Red Snapper (G.F.) –  Thanks Paul Prudhomme for this classic recipe.  Blackening spices coat the red snapper before we get the pan sizzling hot.  Butter and oil are heated in the pan before we introduce the fish.  Just a few minutes later, we turn the fish and sautee the other side.  Enjoy this with our dirty rice and grilled summer squash.  $24

Flank Steak with Corn Salsa (G.F.) – We marinate the flank steak on day 1.  On day 2, we grill the steak and top it with our corn salsa made from grilled sweet corn, red bell pepper, cilantro, lime, red onion, and avocado. You’ll also get some wild rice and green beans. $24

Kerala (Indian) Fried Chicken –  Trust us!  This fried chicken is the bomb.  It has a buttermilk, garlic, chillies, cilantro, mint, and ginger marinade.  The next day with make a dry rub with a mixture of cumin, coriander, cardamom, and garam masala, coating the whole chicken breast.  Lastly, we shake the chicken in a sack of flour, tossing off the excess, and frying it in a sunflower/coconut oil combination.  We’ll toss in a piece of naan bread and a shredded salad $22

Duo of Salads (G.F.) – Shrimp Salad– Large shrimp are cooked in a court bouillon of shrimp stock, lemon, and seasonings, chilled, then tossed with a mayo/yogurt mixture, dill, celery, lemon zest, and a little red onion.  Strawberry Green Salad – Fresh strawberries and goat cheese meet a spinach and arugula blend, peeled cucumbers, tomatoes, pecans, and pears.  We make and package a poppy seed dressing on the side.  $21