A combination of hearty plant-based salads and hot entrees

Order until Monday January, 20th, 2025 and your delivery of delicious delectables will arrive or can be picked up at the kitchen on Tuesday, January 21st, 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, January 21st, 2025! Delivery:

• Rustic Pear Pastry & Sweet Vegetables
  
  Gently glazed pears baked with King's Vegetarian Ham, Plant-Ahead feta, rich mornay sauce, dried fruit, rosemary and vegan honey drizzle on puff pastry. Served with chef select roasted vegetables.
  
  

  Preparation(s): Separate pastry and vegetables on a cooking sheet. Reheat both in hot oven at 350. Check your pastry between 8 to 10 minutes while your vegetables may take 10 to 20 minutes. 

  Storage: Best enjoyed within 3 - 5 days. Freezes up to 6 months.

• Lebanese Stuffed Onions
  

  Delicate layers of sweet onion are peeled and carefully filled with a deliciously seasoned blend of whole grain rice, lentils and gluten free Savor ground protein. Roasted in a middle eastern inspired sauce over sautéed bitter greens.

  Preparation(s): Reheat in hot oven at 375 for 20 minutes and check. Continue to reheat until desired temperature is reached careful not to burn. 

  Storage: Enjoy within 3 - 4 days or freeze for up to 6 months.

• Shakshuka and Potato
  

  A popular North African dish with a plant-based twist! Organic tofu scramble cooked in a simmering tomato sauce and mix of warming spices; cumin, paprika, and cayenne pepper, with onions, garlic, and bell peppers, green onion garnish. To keep this dish gluten free we will be serving it with roasted potatoes instead of bread. 

  Preparation(s):

  In a pot over low heat add a splash of water, the entree and sauce. Gently incorporate all ingredients together reheating until hot throughout. Toast your potatoes on the side or throw them in the pot with everything if you prefer.

  Best enjoyed within 7 - 10 days or freeze for up to 6 months.

  
  

• Purple Noodle Bowl!
  

  Purple ramen noodles with sesame tempeh, shredded carrot, purple cabbage, green onions, fried onions, peanuts and celery on blend of cabbage; sesame peanut sauce.

  Preparation(s): Remove and shake dressing. Add ingredients into a large bowl. Drizzle dressing sparingly. Carefully toss. Season to taste & Enjoy! OR you can enjoy this bowl hot! Saute over low heat until warm throughout not hot roughly 2 to 5 minutes maximum. Careful not to overcook and break the noodles.

  Storage Tip: Keep salad upside down in the refrigerator to preserve greens.

• Vanilla Persimmon Salad
  

  Referred to as the "Fruit of the Gods" this salad features gorgeous vanilla persimmons with roasted beets, pomegranate seeds, sweet corn, Plant Ahead feta, red onion, toasted walnut/pecans and black bean on organic greens in a white-wine vinaigrette

  Preparation(s): Empty salad into a large bowl and toss ingredients. Drizzle dressing sparingly.

  Storage: Enjoy within 3-4 days. Store salad upside to preserve greens.