November

Week 1:
Meat: Peruvian Chicken with Aji Verde
Veg: Mushroom Al Pastor Tacos 

Week 2:
Meat: Egyptian Braised Beef with Onions
Veg: Borani Kachalu - sweet potatoes with turmeric, ginger, and tomatoes 

Week 3:
Meat: Haitian Poul Nan Sos, Marinated Chicken with Chiles, Bell Peppers, and Citrus
Veg: Green Chili and Butternut Squash Stew with Black Beans and Hominy

Week 4:
Meat: Goan Pork Vindaloo
Veg: Baked Halloumi with Baharat Roasted Vegetables and Gigante Beans

*Menus are subject to change
*Gluten-free and dairy-free options available

December

***Please Note: NO MEALS WILL BE OFFERED THE WEEKS OF 12/24 AND 12/31, DUE TO THE HOLIDAY.

THE PRICE FOR DECEMBER IS REFLECTED FOR A SHORTENED THREE WEEK SUBSCRIPTION.

Week 1:
Meat: Somali Spiced Chicken and Vegetables 
Veg: Ethiopian Cabbage Stew with Cumin Infused Rice and Red Lentils

Week 2:
Meat: Brasato Al Barolo; Red Wine Braised Beef with Parmesan Polenta and Roasted Root Vegetables
Veg: Beans alla Norma with Tomato, Ricotta, and Aubergine 

Week 3:
Meat: Pollo Pibil with Black Beans and Pickled Red Onions
Veg: Oaxacan Black Bean Tamales

*Menus are subject to change
*Gluten-free and dairy-free options available

January

Week 1:
Meat: Greek Turkey and Spinach Meatballs with Spicy Tomato Sauce, Couscous, and Feta
Veg: Ikarian Longevity Stew with onion, tomato, fennel, and black eyed peas

Week 2:
Meat: Chicken Tikka Masala with Steamed Basmati Rice and Cucumber Mint Yogurt
Veg: Savory Red Lentil Cakes with Spinach Dal and Mint Chutney

Week 3:
Meat: Chef Kanyaa’s Red Thai Curry with Sticky Rice
Veg: Thai Basil Tofu Stir-Fry with Pineapple Fried Rice

Week 4:
Meat: Moroccan Smothered Turkey and Barley
Veg: Shawarma Spiced Cauliflower and Kale with Bulgur Mujadara & Smoky Tahini Sauce