A combination of hearty plant-based salads and hot entrees

Order until Monday, October 21st, by or while ingredients are available and your delivery of delicious delectables will arrive or can be picked up at the kitchen on Tuesday, October 22nd, 2024. 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, October 22nd, 2024 Delivery:

• Artichoke Pasta Salad
  

  GiGi pasta with roasted artichoke hearts and fresh picked market veg, freshly soaked and seasoned beans, sun-dried tomatoes, fresh onion, seasoned nuts and olives with the pit (because they taste better and are less processed), on organic blend of greens and extra-virgin and herb vinaigrette

  Select Gluten-free options using drop down menu above.

  Preparation: 

  Portion with tongs into 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: Refrigerate upon delivery and enjoy within 10 days. Keep in dark cool space in your fridge and upside down to preserve greens beyond 2 to 3 days.

• Shaved Brussel Salad
  

  Roasted Brussels sprouts, butternut squash over mixed cabbage. Vegan chicken bites, edamame, raisins, soy bacon bits, red onions and Plant Ahead feta and Crème fraîche dressing.

  Preparation: Portion with tongs into 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 fresh within 4 to 5 days or sauteed within 10 to 15 days. Gently sauté in a pan on the stove with a spot of oil or water over low heat. Incorporate dressing once all the ingredients are cooked and Enjoy!

  Storage: Refrigerate upon delivery and enjoy within 10 days. Keep in dark cool space in your fridge and upside down to preserve greens beyond 2 to 3 days.

• Mac n' Cheese
  

  Butternut squash Mac and cheese topped with a plant-based cheddar cheese over gluten-free pasta, King's Vegetarian ham, seasoned bread crumbs and soy bacon bits

  Select Gluten-free options using drop down menu above

• Pad Thai Bowl
  

  Sweet & salty tofu scramble with peanuts, King's Vegetarian shrimp, edamame, fresh greens, shredded carrot, green onion, garlic and sesame on rice noodles with a Pad Thai dressing

• 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!