April
Week 04/09: Julia’s Coq au Vin with Mashed Potatoes and Roasted Delta Asparagus
Vegetarian: Spring Vegetable Bouillabaisse with Cannellini Beans, Spinach, Fennel, Chickpea Croquettes, and Roasted Red Pepper Rouille
Week 04/16: Pineapple Pork Adobo with Garlic Bok Choy
Vegetarian: Firecracker Rice Paper Dumplings
Week 04/23: Dhaba Style Chicken Curry with Bindi Masala and Steamed Basmati Rice
Vegetarian: Saag Paneer with Baingan Bhartha, Chana Dal, and Cucumber Raita
Week 04/30: Stemple Creek Beef Meatballs with Heirloom Tomato Pomodoro Sauce and Parmesan Polenta
Vegetarian: Quinoa Stuffed Peppers with Spinach and Artichoke
*Menus are subject to change.
*Gluten-free and vegetarian options available
May
June
Week 05/07: Chicken Tinga with Onions, Chipotle, and Smoky Tomato Sauce
Vegetarian: Mushroom and Pepper Enchiladas with House Made Pickled Vegetables and Queso Fresco
Week 05/14: Citrus Braised Pork with Crispy Shallots
Vegetarian: Vegan Jamaican Meatballs with BBQ Pineapple Glaze and Brown Basmati Rice
Week 05/21: Moroccan Chicken Stew with Couscous, Garbanzo Beans, and Sweet Potatoes
Vegetarian: Chickpea tagine with currants, saffron, and ras al hanout
Week 05/28: Korean Beef and Peppers with sesame rice and stir fried rainbow chard
Vegetarian: Vegan singapore noodles with tofu and house made chili oil
*Menus are subject to change.
*Gluten-free and vegetarian options available
Week 06/04: Pan Roasted Chicken with Lemon, Basil, and Cherry Tomatoes
Vegetarian: Sardinian Stuffed Eggplant with Tomato, Mint, Capers, and Pecorino Romano
Week 06/11: BBQ Pulled Pork with Spice Roasted Potatoes
Vegetarian: Baked Sweet Potatoes with Chipotle Black Bean Chili
Week 06/18: Pollo Pibil - Yucateca Braised Chicken with Black Beans, Rice, Roasted Vegetables, and Pickled Red Onion
Vegetarian: Black Bean and Cheese Stuffed Venezuelan Arepas with Chile Braised Mushrooms and Avocado Crema
Week 06/25: Beef with Creamy Chimichurri
Vegetarian: Spiced Harissa Vegetable Ragu with Tahini Yogurt