Modular Meal Service (Week of 5/15/23)
Menu for week of 5/15, meals ready for pick-up Wednesday 5/17 & Thursday 5/18. *Please note due to our son’s (10th!!) birthday pickup on Thursday 5/18 will be between 2-4pm only. If you need pickup after this time, please contact us and we can leave your items packed in a cooler, or arrange a different 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.
4th Generation Braised Organic Grass-Fed Beef Shanks- These shanks will be slow cooked in my 4th generation braise (past white and red wine braises from shank, chuck roast, and short ribs using 48 hour stock). I will be adding carrots, onions, garlic, herbs, and plum tomatoes. Sauce will be reduced then strained and finished with Banyuls vinegar and bone marrow.
Grilled Organic squash and Zucchini boats (peeled and seeded)- These veg will get peeled and seeded then tossed with macadamia oil and a dry herb mix then grilled to perfection and sprinkled with fresh herbs.
Organic Sweet Potato Oven Fries- Hand cut sweet potato fries tossed with a blend of oils seasoned with Redmonds and baked until crispy then seasoned again with Maldon salt..
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-Organic pan-seared chicken breasts this week for $35. Click here to add to your cart and order.
Thank you!
Menu for week of 5/15, meals ready for pick-up Wednesday 5/17 & Thursday 5/18. *Please note due to our son’s (10th!!) birthday pickup on Thursday 5/18 will be between 2-4pm only. If you need pickup after this time, please contact us and we can leave your items packed in a cooler, or arrange a different 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.
4th Generation Braised Organic Grass-Fed Beef Shanks- These shanks will be slow cooked in my 4th generation braise (past white and red wine braises from shank, chuck roast, and short ribs using 48 hour stock). I will be adding carrots, onions, garlic, herbs, and plum tomatoes. Sauce will be reduced then strained and finished with Banyuls vinegar and bone marrow.
Grilled Organic squash and Zucchini boats (peeled and seeded)- These veg will get peeled and seeded then tossed with macadamia oil and a dry herb mix then grilled to perfection and sprinkled with fresh herbs.
Organic Sweet Potato Oven Fries- Hand cut sweet potato fries tossed with a blend of oils seasoned with Redmonds and baked until crispy then seasoned again with Maldon salt..
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-Organic pan-seared chicken breasts this week for $35. Click here to add to your cart and order.
Thank you!
Menu for week of 5/15, meals ready for pick-up Wednesday 5/17 & Thursday 5/18. *Please note due to our son’s (10th!!) birthday pickup on Thursday 5/18 will be between 2-4pm only. If you need pickup after this time, please contact us and we can leave your items packed in a cooler, or arrange a different 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.
4th Generation Braised Organic Grass-Fed Beef Shanks- These shanks will be slow cooked in my 4th generation braise (past white and red wine braises from shank, chuck roast, and short ribs using 48 hour stock). I will be adding carrots, onions, garlic, herbs, and plum tomatoes. Sauce will be reduced then strained and finished with Banyuls vinegar and bone marrow.
Grilled Organic squash and Zucchini boats (peeled and seeded)- These veg will get peeled and seeded then tossed with macadamia oil and a dry herb mix then grilled to perfection and sprinkled with fresh herbs.
Organic Sweet Potato Oven Fries- Hand cut sweet potato fries tossed with a blend of oils seasoned with Redmonds and baked until crispy then seasoned again with Maldon salt..
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-Organic pan-seared chicken breasts this week for $35. Click here to add to your cart and order.
Thank you!