Modular Meal Service (Week of 3/20/23)
Menu for week of 3/20, meals ready for pick-up Wednesday 3/22, Thursday 3/23, Friday 3/24. 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.
Gluten free Organic Beef/Pork/Lamb Meatballs- I know not everyone likes lamb so I’m gonna sneak a small amount in, grandma style, just to make sure we are getting varied nutrition. These tasty balls will have the usual sweated onions and garlic with fresh and dry herbs and loaded up with Parmesan and Cheddar cheese.
Cheesy Organic Bob’s Polenta- The classic creamy polenta is cooked for 30 minutes with water and milk; then cheddar cheese and butter is added at the end to upgrade the creaminess.
Super Garlicky Organic Green Beans- French green beans are blanched to perfect tenderness and blasted with heat in a cast iron with macadamia oil and avocado oil. Once they begin to blister, I add shaved garlic and garlic salt. Simple, salty, and garlicky. My son and wife can’t get enough of these.
1 Quart 100% Organic 48-Hour Bone Broth- 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 3/20, meals ready for pick-up Wednesday 3/22, Thursday 3/23, Friday 3/24. 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.
Gluten free Organic Beef/Pork/Lamb Meatballs- I know not everyone likes lamb so I’m gonna sneak a small amount in, grandma style, just to make sure we are getting varied nutrition. These tasty balls will have the usual sweated onions and garlic with fresh and dry herbs and loaded up with Parmesan and Cheddar cheese.
Cheesy Organic Bob’s Polenta- The classic creamy polenta is cooked for 30 minutes with water and milk; then cheddar cheese and butter is added at the end to upgrade the creaminess.
Super Garlicky Organic Green Beans- French green beans are blanched to perfect tenderness and blasted with heat in a cast iron with macadamia oil and avocado oil. Once they begin to blister, I add shaved garlic and garlic salt. Simple, salty, and garlicky. My son and wife can’t get enough of these.
1 Quart 100% Organic 48-Hour Bone Broth- 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 3/20, meals ready for pick-up Wednesday 3/22, Thursday 3/23, Friday 3/24. 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.
Gluten free Organic Beef/Pork/Lamb Meatballs- I know not everyone likes lamb so I’m gonna sneak a small amount in, grandma style, just to make sure we are getting varied nutrition. These tasty balls will have the usual sweated onions and garlic with fresh and dry herbs and loaded up with Parmesan and Cheddar cheese.
Cheesy Organic Bob’s Polenta- The classic creamy polenta is cooked for 30 minutes with water and milk; then cheddar cheese and butter is added at the end to upgrade the creaminess.
Super Garlicky Organic Green Beans- French green beans are blanched to perfect tenderness and blasted with heat in a cast iron with macadamia oil and avocado oil. Once they begin to blister, I add shaved garlic and garlic salt. Simple, salty, and garlicky. My son and wife can’t get enough of these.
1 Quart 100% Organic 48-Hour Bone Broth- 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!