A combination of hearty plant-based salads and hot entrees

Order until Monday March 10th, 2025 and your delivery of delicious delectables will arrive or can be picked up at the kitchen on Tuesday, March 11th, 2025!. Please note: kitchen pick up is from 10:30am-3pm (please call upon arrival and someone will bring your bag(s) out to you).

Menu for Tuesday, March 11th, 2025! Delivery:

• Apple Chestnut Salad
  

  Cinnamon poached apples with roasted chestnut, carrot and Chefs fresh picked markedt veg, some lightly caramelized onions, toasted nuts, seeds and barley on fresh market greens and apple cider vinaigrette

• Cobb Salad
  

  King's Vegetarian ham, vegan egg, sweet corn, tomato, cucumber, soy bacon bits, onion, and Nafsika Garden cheese on greens with Dill-Ranch dressing

• Citrus Tofu
  

  Toasted tofu bites and sautéed vegetables served in a sweet and sour citrus sauce. tamari and chili flakes. On a plate of Asian noodles, topped with green onions, sesame seeds and toasted peanuts. This dish will feature a very special vegan Kimchi seasoning, gifted to Savor from friends visiting from Korea. I love a new spice from life. Can't wait to share! 

  Gluten-free noodles available by email request

   

• Peppers & Polenta
  

  Roasted peppers, caramelized russet potatoes, onion and toasted nuts with a pepper marinara sauce, soft beans on polenta
  

  Preparation(s):  Remove lid and sauce from dish. Toss remaining ingredients in a lightly oiled pot ( or you can use a splash of little water ), on medium low heat, you can break up the polenta into chunks and cook with vegetables until hot throughout. OR you can place in hot oven at 375 covered with foil for 30 minutes, poking holes in center of the polenta to distribute heat. Enjoy with roasted pepper marinara sauce

• Mac & Chili
  

  Pasta with Mexican chipotle, beans, bell pepper, garlic, onion, hot pepper, tomato, vegan cheddar and fresh herbs

  Gluten free pasta available by email request