Modular Meal Service (Week of 12/12/22)
Menu for week of 12/12, meals ready for pick-up Wednesday 12/14 & Thursday 12/15. We will contact you with your pickup date.
Lemon Herb Whole Chicken
(Deboned/Broken down): I roast these chickens to perfection with olive oil, raw butter, whole lemons, sea salt, and fresh herbs . You get the whole chicken without all the fuss. Use it for anything at any time without having to wrestle the meat off the bone.
1 quart Bone Broth: This will be a stock of beef marrow, chicken bones & livers that I’ve accumulated through the modular meal process. I carefully look over the stock as it simmers for 24 hours, skimming every little bubble that floats to the surface. In the last hour, onion, carrot & celery are added, creating a concentrated yet brightly flavored broth for any occasion.
Organic, Grass-Fed (beef/lamb/pork) Grain-free Meatballs (12 count): These are my favorite due to their versatility. They are jam-packed with quality fats and protein without all the gluten and bloat. I start with a half pound each of beef, lamb and pork and mix in ghee, organic pastured eggs, a small amount of onion and garlic, dried and fresh herbs, Parmesano Reggiano, organic cream and cheddar.
Mashed Potatoes: Yukon Gold potatoes peeled and boiled in spring water, drained, steamed, and whipped up with grass fed butter and cream and finished with Redmonds Salt.
Crispy Roasted Green Beans: Organic green beans blanched to perfection in spring water and shocked to maintain integrity. Then at high heat, the olive oil hits the pan soon followed by the green beans and shallots in an attempt to achieve those slightly burnt ends and blistered skin. Finished with Maldon sea salt.
Menu for week of 12/12, meals ready for pick-up Wednesday 12/14 & Thursday 12/15. We will contact you with your pickup date.
Lemon Herb Whole Chicken
(Deboned/Broken down): I roast these chickens to perfection with olive oil, raw butter, whole lemons, sea salt, and fresh herbs . You get the whole chicken without all the fuss. Use it for anything at any time without having to wrestle the meat off the bone.
1 quart Bone Broth: This will be a stock of beef marrow, chicken bones & livers that I’ve accumulated through the modular meal process. I carefully look over the stock as it simmers for 24 hours, skimming every little bubble that floats to the surface. In the last hour, onion, carrot & celery are added, creating a concentrated yet brightly flavored broth for any occasion.
Organic, Grass-Fed (beef/lamb/pork) Grain-free Meatballs (12 count): These are my favorite due to their versatility. They are jam-packed with quality fats and protein without all the gluten and bloat. I start with a half pound each of beef, lamb and pork and mix in ghee, organic pastured eggs, a small amount of onion and garlic, dried and fresh herbs, Parmesano Reggiano, organic cream and cheddar.
Mashed Potatoes: Yukon Gold potatoes peeled and boiled in spring water, drained, steamed, and whipped up with grass fed butter and cream and finished with Redmonds Salt.
Crispy Roasted Green Beans: Organic green beans blanched to perfection in spring water and shocked to maintain integrity. Then at high heat, the olive oil hits the pan soon followed by the green beans and shallots in an attempt to achieve those slightly burnt ends and blistered skin. Finished with Maldon sea salt.
Menu for week of 12/12, meals ready for pick-up Wednesday 12/14 & Thursday 12/15. We will contact you with your pickup date.
Lemon Herb Whole Chicken
(Deboned/Broken down): I roast these chickens to perfection with olive oil, raw butter, whole lemons, sea salt, and fresh herbs . You get the whole chicken without all the fuss. Use it for anything at any time without having to wrestle the meat off the bone.
1 quart Bone Broth: This will be a stock of beef marrow, chicken bones & livers that I’ve accumulated through the modular meal process. I carefully look over the stock as it simmers for 24 hours, skimming every little bubble that floats to the surface. In the last hour, onion, carrot & celery are added, creating a concentrated yet brightly flavored broth for any occasion.
Organic, Grass-Fed (beef/lamb/pork) Grain-free Meatballs (12 count): These are my favorite due to their versatility. They are jam-packed with quality fats and protein without all the gluten and bloat. I start with a half pound each of beef, lamb and pork and mix in ghee, organic pastured eggs, a small amount of onion and garlic, dried and fresh herbs, Parmesano Reggiano, organic cream and cheddar.
Mashed Potatoes: Yukon Gold potatoes peeled and boiled in spring water, drained, steamed, and whipped up with grass fed butter and cream and finished with Redmonds Salt.
Crispy Roasted Green Beans: Organic green beans blanched to perfection in spring water and shocked to maintain integrity. Then at high heat, the olive oil hits the pan soon followed by the green beans and shallots in an attempt to achieve those slightly burnt ends and blistered skin. Finished with Maldon sea salt.