Modular Meal Service (Week of 3/13/23)
Menu for week of 3/13, meals ready for pick-up Wednesday 3/15, Thursday 3/14, Friday 3/15. We will contact you with your pickup date.
*Please note if this is your first order, you will need to purchase a Glassware deposit at checkout also. Click here to do so and see more information about the Reusable Glassware program.
Braised Organic Grass-fed Chuck Roast: You’ve heard of Chuck D. Well this is D Chuck-Roast… This chuck will be a special amalgamation of the previous two beef dishes braising liquids consisting of red and white wine braises along with some dates for sweetness to add to the bouquet of flavors derived from the wines, and previous cuts of meat (short ribs and beef shank).
Organic Kabocha Squash- These will be sliced and roasted skin-on with brown butter and Smoked Maldon Salt. The skin is edible, and doesn’t have any off flavors like bitterness. This squash is a wonderful variety and far under appreciated. Some may be drier than others but it is in general a drier squash than other varieties all together. Simple and basic but a a pleasure to eat. These squash can be hard to slice so some people choose to just roast them whole in a dish with some water added in the oven. But nothing here is easy at Lineage Meals, that’s why we go to the edge of the earth for this Kabocha dish.
Diced Organic Potato Hash- Organic Yukon golds small-diced, blanched, and browned in ghee with shallots and garlic, along with chopped organic cuts of beef, parsley, paprika, and Parmesan cheese.
1 Quart 100% Organic Bone Broth- (The Broth is back! Stay tuned in future weeks for possible soup upgrade option) Beef marrow bones, chicken bones, and giblets. Simmered and skimmed relentlessly for at least 48 hours (many of the stocks I will be providing will likely be fortifications of other stocks. This means the stock is basically a “mother sauce” past down from generations of older stocks (from the freezer or boiled regularly to kill bacteria. This is a common practice in many Asian restaurants and homes and plays a major role in their culture, cuisine, and in the flavor, love, and passion that goes arm in arm-with food cooked by this method of fortification.
This process enhances and deepens the flavor while building upon the nutrient profile by gathering nutrients from many different animals- many times over, as opposed to a stock consisting of one chicken and part of one cow. The proteins are continually broken down during heating and re-stacked in different ways during cooling due to the newly added protein structures. This makes a very healthy stock appear less viscous than expected, but that is very much on the contrary. The long heating/extraction process versus a three-hour stock also affects these results, as the proteins will again stack differently at cooling due to being less broken down.
The stock will be simmered with fresh and dry organic bay leaves, fennel seeds, and peppercorns and finished in the final hours with organic carrots, celery, onion, garlic, and fresh parsley. It will then be cooled for one hour in the pot then meticulously strained through a fine sieve (I try not to use cheesecloth when not necessary. If I do, I rinse it first and make sure the final rinse is with spring or filtered water) before pouring it into glass ball jars and cooled in the refrigerator.
This nutritious stock is excellent for adding to anything you want to heat up and add flavor and boundless nutrition. Even just a tablespoon added to something is enough to heat it correctly- while adding nourishment and helping you make a nice little sauce instead of using too much butter and burning it.
Add-on option (Purchase here): We are experimenting with a new menu format, in order to maintain flexibility and creativity with meals choices and increased food costs. If you prefer protein heavy menus, we have the option to add-on two (or three depending on the size) organic pan-seared chicken breasts this week for $30. Click here to add to your cart and order.
Thank you!
Menu for week of 3/13, meals ready for pick-up Wednesday 3/15, Thursday 3/14, Friday 3/15. We will contact you with your pickup date.
*Please note if this is your first order, you will need to purchase a Glassware deposit at checkout also. Click here to do so and see more information about the Reusable Glassware program.
Braised Organic Grass-fed Chuck Roast: You’ve heard of Chuck D. Well this is D Chuck-Roast… This chuck will be a special amalgamation of the previous two beef dishes braising liquids consisting of red and white wine braises along with some dates for sweetness to add to the bouquet of flavors derived from the wines, and previous cuts of meat (short ribs and beef shank).
Organic Kabocha Squash- These will be sliced and roasted skin-on with brown butter and Smoked Maldon Salt. The skin is edible, and doesn’t have any off flavors like bitterness. This squash is a wonderful variety and far under appreciated. Some may be drier than others but it is in general a drier squash than other varieties all together. Simple and basic but a a pleasure to eat. These squash can be hard to slice so some people choose to just roast them whole in a dish with some water added in the oven. But nothing here is easy at Lineage Meals, that’s why we go to the edge of the earth for this Kabocha dish.
Diced Organic Potato Hash- Organic Yukon golds small-diced, blanched, and browned in ghee with shallots and garlic, along with chopped organic cuts of beef, parsley, paprika, and Parmesan cheese.
1 Quart 100% Organic Bone Broth- (The Broth is back! Stay tuned in future weeks for possible soup upgrade option) Beef marrow bones, chicken bones, and giblets. Simmered and skimmed relentlessly for at least 48 hours (many of the stocks I will be providing will likely be fortifications of other stocks. This means the stock is basically a “mother sauce” past down from generations of older stocks (from the freezer or boiled regularly to kill bacteria. This is a common practice in many Asian restaurants and homes and plays a major role in their culture, cuisine, and in the flavor, love, and passion that goes arm in arm-with food cooked by this method of fortification.
This process enhances and deepens the flavor while building upon the nutrient profile by gathering nutrients from many different animals- many times over, as opposed to a stock consisting of one chicken and part of one cow. The proteins are continually broken down during heating and re-stacked in different ways during cooling due to the newly added protein structures. This makes a very healthy stock appear less viscous than expected, but that is very much on the contrary. The long heating/extraction process versus a three-hour stock also affects these results, as the proteins will again stack differently at cooling due to being less broken down.
The stock will be simmered with fresh and dry organic bay leaves, fennel seeds, and peppercorns and finished in the final hours with organic carrots, celery, onion, garlic, and fresh parsley. It will then be cooled for one hour in the pot then meticulously strained through a fine sieve (I try not to use cheesecloth when not necessary. If I do, I rinse it first and make sure the final rinse is with spring or filtered water) before pouring it into glass ball jars and cooled in the refrigerator.
This nutritious stock is excellent for adding to anything you want to heat up and add flavor and boundless nutrition. Even just a tablespoon added to something is enough to heat it correctly- while adding nourishment and helping you make a nice little sauce instead of using too much butter and burning it.
Add-on option (Purchase here): We are experimenting with a new menu format, in order to maintain flexibility and creativity with meals choices and increased food costs. If you prefer protein heavy menus, we have the option to add-on two (or three depending on the size) organic pan-seared chicken breasts this week for $30. Click here to add to your cart and order.
Thank you!
Menu for week of 3/13, meals ready for pick-up Wednesday 3/15, Thursday 3/14, Friday 3/15. We will contact you with your pickup date.
*Please note if this is your first order, you will need to purchase a Glassware deposit at checkout also. Click here to do so and see more information about the Reusable Glassware program.
Braised Organic Grass-fed Chuck Roast: You’ve heard of Chuck D. Well this is D Chuck-Roast… This chuck will be a special amalgamation of the previous two beef dishes braising liquids consisting of red and white wine braises along with some dates for sweetness to add to the bouquet of flavors derived from the wines, and previous cuts of meat (short ribs and beef shank).
Organic Kabocha Squash- These will be sliced and roasted skin-on with brown butter and Smoked Maldon Salt. The skin is edible, and doesn’t have any off flavors like bitterness. This squash is a wonderful variety and far under appreciated. Some may be drier than others but it is in general a drier squash than other varieties all together. Simple and basic but a a pleasure to eat. These squash can be hard to slice so some people choose to just roast them whole in a dish with some water added in the oven. But nothing here is easy at Lineage Meals, that’s why we go to the edge of the earth for this Kabocha dish.
Diced Organic Potato Hash- Organic Yukon golds small-diced, blanched, and browned in ghee with shallots and garlic, along with chopped organic cuts of beef, parsley, paprika, and Parmesan cheese.
1 Quart 100% Organic Bone Broth- (The Broth is back! Stay tuned in future weeks for possible soup upgrade option) Beef marrow bones, chicken bones, and giblets. Simmered and skimmed relentlessly for at least 48 hours (many of the stocks I will be providing will likely be fortifications of other stocks. This means the stock is basically a “mother sauce” past down from generations of older stocks (from the freezer or boiled regularly to kill bacteria. This is a common practice in many Asian restaurants and homes and plays a major role in their culture, cuisine, and in the flavor, love, and passion that goes arm in arm-with food cooked by this method of fortification.
This process enhances and deepens the flavor while building upon the nutrient profile by gathering nutrients from many different animals- many times over, as opposed to a stock consisting of one chicken and part of one cow. The proteins are continually broken down during heating and re-stacked in different ways during cooling due to the newly added protein structures. This makes a very healthy stock appear less viscous than expected, but that is very much on the contrary. The long heating/extraction process versus a three-hour stock also affects these results, as the proteins will again stack differently at cooling due to being less broken down.
The stock will be simmered with fresh and dry organic bay leaves, fennel seeds, and peppercorns and finished in the final hours with organic carrots, celery, onion, garlic, and fresh parsley. It will then be cooled for one hour in the pot then meticulously strained through a fine sieve (I try not to use cheesecloth when not necessary. If I do, I rinse it first and make sure the final rinse is with spring or filtered water) before pouring it into glass ball jars and cooled in the refrigerator.
This nutritious stock is excellent for adding to anything you want to heat up and add flavor and boundless nutrition. Even just a tablespoon added to something is enough to heat it correctly- while adding nourishment and helping you make a nice little sauce instead of using too much butter and burning it.
Add-on option (Purchase here): We are experimenting with a new menu format, in order to maintain flexibility and creativity with meals choices and increased food costs. If you prefer protein heavy menus, we have the option to add-on two (or three depending on the size) organic pan-seared chicken breasts this week for $30. Click here to add to your cart and order.
Thank you!