A combination of hearty plant-based salads and hot entrees

Order until Monday May 12th, 2025 and your delivery of delicious delectables will arrive or can be picked up at the kitchen on Tuesday, May 13th, 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, May 13th, 2025! Delivery:

• Cheesy Beefy Enchilada Bake
  

  Plant-based ground protein, brown rice and beans cooked in a Mexican inspired tomato sauce, layered between corn tortillas and a mix of local market vegetables and vegan cheddar topped with crispy romaine. Cashew sour cream on the side.

  Preparation(s):

  Cut portion & reheat in microwave safe dish or place in toaster oven for 8 - 10 min. OR cover with foil & reheat in hot oven at 375 degrees for 30 minutes. Carefully remove foil, poke through dish with a knife to incorporate the heat. Continue to reheat uncovered for another 10 minutes until hot throughout.

   

• Fettuccini Alfredo
  

  I can't get Alfredo out of my mind so we are going to get this craving satisfied with a cauliflower based sauce on al-dente fettuccini, topped with bacon seasoned chickpeas  and mix of fibrous vegetable greens picked from Monday mornings local market.

• Pineapple Fried Rice
  

  Pineapple, scrambled tofu, King's Vegetarian ham, toasted cashews and mixed veggies stir fried with brown rice, sesame & tamari sauce

• Daikon Japchae
  

  Daikon radish, cucumber, cabbage, onion, carrot, gluten-free noodles and sesame beans with fresh herbs tossed in a garlic vayonnaise. This was one of my favourite salads in Japan! But I'm going to add a bed of gf noodles to spin.

  Preparation(s):
  

  This dish is delicious fresh from the refrigerator or lightly sautéed and served hot. Shake dressing & lightly dress salad sparingly. Toss. Season to your taste. Best enjoyed within 5 to 7 days.

• Celery Spa Salad
  

  A clean dish of fresh vegetables over organic greens. Featuring celery as the hero and apples, partnered with a variety of fresh picked market vegetables and fresh herbs, medjool dates, toasted nuts in a creamy parmesan and dill dressing.

  Preparation(s):
  

  Remove dressing. Toss ingredients in a large bowl. Taste. Shake & drizzle dressing sparingly. Some salads do not require any or much dressing. Just a touch of seasoning. That said, we use ONLY the BEST oils & seasonings so please save your dressing for another day if you don't need it. Enjoy! Store salad upside down to preserve greens.