Weekly Meal Package
Price range: $21.00 through $25.00
Massaman Curry Chicken (G.F.) – This stir fry has the perfect sauce with a little acid, fat from the coconut milk, sweetness and a little heat. The chicken is cut into smaller bites and stir fried. We remove the chicken, then add the bell pepper, broccoli, carrots, and potatoes. Next, we add the massaman sauce and reintroduce the chicken until the vegetables a al dente. Enjoy over jasmine rice and a side of shelled edamame. $21
Bistecca alla Gremolata (G.F.) – We use a high quality ribeye and grill it with a minimalist preparation of oil salt and pepper to medium rare (you can always reheat it to medium or medium well if that is your preference. I like to allow the steak to come to room temperature and eat it without reheating). Next we make a gremolata from fresh garlic, parsley, lemon zest, olive oil, salt and pepper. Enjoy with fingerling potatoes and creamed spinach. $25
Pork Tenderloin with Dijon Cream Sauce (G.F.) – You’ll really enjoy the pork tenderloin which has been marinated in tamari, spices and herbs, then seared. Dijon mustard, butter, garlic, thyme, and cream make up the sauce. Enjoy with our twiced baked potatoes and green beans. $21
Shrimp Jambalaya (G.F.) – We haven’t cooked y’all a proper New Orleans dish in a while. So here comes jambalaya made with jumbo shrimp, andouille sausage, tomatoes, onion, green bell pepper and celery, scallions, seafood stock and rice. We’ll add a side salad and send you home happy. $23
Barramundi with Lemon Caper Sauce (G.F.) – Fillets of barramundi are tossed with blackening seasoning and seared over high heat until just cooked. Then we compose a classic lemon caper sauce with white wine, stock, parsley, lemon, and a touch of cream. Served with brown rice and roasted brussels which taste great with the sauce. $23