Please select the number of add ons you would like, and list the items.
Honey Roasted Butternut Squash with Herbed Breadcrumbs (F) (NF,SF)
The squash is roasted and lightly drizzled with honey. and filled with a bread crumb mixture of freshly chopped herbs and a touch of goat cheese that you will finish roasting until golden and enjoy it right out of the shell!
Tabbouleh Salad (F) (GF,DF,SF)
This rice is made with currants, raisins, prunes, almonds, and a blend of turmeric, cinnamon and cumin which makes it a tasty pairing for almost any dish!
Chinese Garlic Green Beans (GF,DF,NF)
The green beans are sauteed with Chinese style garlic and scallions. .
Brussels Sprout and Andouille (CHICKEN) Sausage Soup (F) (GF,DF,NF,SF)
This recipe will reconcile you with Brussels Sprout if you have bad childhood memories with that wonderful winter vegetable. This soup makes a substantial and delicious side dish, especially if you serve it with a loaf of hearty rye bread. Order some extra soup and eat it for lunch the next day!
Lemon Herb Quinoa w/ Baby Spinach (F) (NF,SF)
Quinoa is cooked in vegetable stock and finished with lemon juice, lemon zest, and fresh dill and tarragon. We add a touch of butter at the end for added flavor.
(F) = you can freeze that dish if needed. My meals will last for 5-6 days and they don’t need to be frozen. I indicate which meals are freezable in case you want to save it for later.
ALLERGEN SYMBOL GUIDE:
-GF GLUTEN FREE
-DF DAIRY FREE
-NF NUT FREE
-SF SOY FREE
Week 1 Add Ons- 2 People
Honey Roasted Butternut Squash with Herbed Breadcrumbs
Chinese Garlic Green Beans
Brussels Sprout and Andouille (CHICKEN) Sausage Soup
Lemon Herb Quinoa w/ Baby Spinach