A combination of hearty plant-based salads and hot entrees

Order until Monday March 24th, 2025 and your delivery of delicious delectables will arrive or can be picked up at the kitchen on Tuesday, March 25th, 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 25th, 2025! Delivery:

• Crab Cakes and Potato Wedges
  

  Savor-made crab-less Crab Cake Medallions with palm heart, artichoke, pepper, chickpea, gluten-free bread crumbs, fresh lemon, dill & green onions with potato wedges and cashew tartar sauce on the side

• Vegan Risotto
  

  Arborio rice slowly cooked in Savor vegetable broth and white wine, with mixed mushrooms, green peas and the mornings fresh picked market veg; some onion, garlic and vegan parm

  Cooking Instructions:

  Add a little water/broth to a pot over low heat. Once the water is warm, add dish carefully into the pot using a fork to loosen and careful not to burn. Continue to add room temperature water/broth a Tbsp at a time as necessary to loosen until hot throughout. Add some vegan butter if you like for added richness. Season to taste and enjoy!

• 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.

  
  

• Everything Bagel with Smoked Salmon Salad
  

  Everything bagel seasoned chickpeas, cashew creme fraiche dressing with vegan salmon, onion, dill, capers, sesame seeds and cucumber over organic greens

  Preparation(s):  Portion salad in a large bowl without dumping it all to avoid any of the juices that may have accumulated before you lightly drizzle the dressing. This is to prevent the salad from being too watery. Best enjoyed within 4 to 5 days.

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

• Detox Beet and Carrot Salad
  

  Roasted tempeh with shredded beets, cabbage and carrot, julienne onion, toasted nuts and chopped dates in a cilantro-pesto dressing

  Preparation(s):  Remove and shake dressing. Add ingredients into a LARGE bowl. Drizzle dressing sparingly. Carefully toss salad and season to your taste if necessary using Himalayan, sea or grey salt (NO TABLE SALT! Throw that salt in the garbage or use it in the winter for your driveway.) 😊

  Enjoy!

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