Modular Meal Service (Week of 6/5/23)
Menu for week of 6/5, meals ready for pick-up Wednesday 6/7 & Thursday 6/8.
*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.
Organic Chicken Salad- After our chicken friends take a little jacuzzi bath in stock, herbs, citrus and some secret spice, they will cool off gently before being chopped up and mixed up with avocado oil mayo and a bit of local honey. Not quite a Willow Tree whipped chicken salad as seen on the eastern side of the country, but definitely an inspiration. Tasty as is, or served on your favorite bread. A great option for school lunch!
Marinated Fresh Mozzarella balls and Tomato-Marinated fresh mozzarella balls, three hour oven-dried, seasoned, Roma tomatoes tossed with organic grilled fennel and slivered endive. This is dressed lightly with juice of grilled lemon, olive oil, and fresh herbs.
Organic (small) diced Potato Hash-organic potatoes small diced; but first blanched in spring water, then shallow fried in duck fat, and tossed with charred diced Vidalia onions, butter, smoked Maldon salt and chives.
Organic Tomato, Basil, Mozzarella Fritatta add-on available for purchase here.
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.
Thank you!
Menu for week of 6/5, meals ready for pick-up Wednesday 6/7 & Thursday 6/8.
*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.
Organic Chicken Salad- After our chicken friends take a little jacuzzi bath in stock, herbs, citrus and some secret spice, they will cool off gently before being chopped up and mixed up with avocado oil mayo and a bit of local honey. Not quite a Willow Tree whipped chicken salad as seen on the eastern side of the country, but definitely an inspiration. Tasty as is, or served on your favorite bread. A great option for school lunch!
Marinated Fresh Mozzarella balls and Tomato-Marinated fresh mozzarella balls, three hour oven-dried, seasoned, Roma tomatoes tossed with organic grilled fennel and slivered endive. This is dressed lightly with juice of grilled lemon, olive oil, and fresh herbs.
Organic (small) diced Potato Hash-organic potatoes small diced; but first blanched in spring water, then shallow fried in duck fat, and tossed with charred diced Vidalia onions, butter, smoked Maldon salt and chives.
Organic Tomato, Basil, Mozzarella Fritatta add-on available for purchase here.
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.
Thank you!
Menu for week of 6/5, meals ready for pick-up Wednesday 6/7 & Thursday 6/8.
*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.
Organic Chicken Salad- After our chicken friends take a little jacuzzi bath in stock, herbs, citrus and some secret spice, they will cool off gently before being chopped up and mixed up with avocado oil mayo and a bit of local honey. Not quite a Willow Tree whipped chicken salad as seen on the eastern side of the country, but definitely an inspiration. Tasty as is, or served on your favorite bread. A great option for school lunch!
Marinated Fresh Mozzarella balls and Tomato-Marinated fresh mozzarella balls, three hour oven-dried, seasoned, Roma tomatoes tossed with organic grilled fennel and slivered endive. This is dressed lightly with juice of grilled lemon, olive oil, and fresh herbs.
Organic (small) diced Potato Hash-organic potatoes small diced; but first blanched in spring water, then shallow fried in duck fat, and tossed with charred diced Vidalia onions, butter, smoked Maldon salt and chives.
Organic Tomato, Basil, Mozzarella Fritatta add-on available for purchase here.
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.
Thank you!