Modular Meal Service (Week of 1/30/23)
Menu for week of 1/30, meals ready for pick-up Wednesday 2/1 & Thursday 2/2. 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.
This week may seem a little “potato heavy” but I choose to do two potato versions in order to offer stable sides that will not only last you throughout the week, but offer a base and allow you to add your own greens, or other sides, as you wish.
Grass Fed Grilled Skirt/Flank/Flap (depending on availability)- quickly rubbed with liquid aminos then salted and grilled to medium rare. The meat then rests 10 minutes before it is sliced thin and left to bath in a dressing of chopped parsley, garlic, shallot, lemon peel, and olive oil. Finished with Maldon Salt.
Brined Organic Boneless Pork Chops- orange, juniper, and herb brine. Seared in the cast iron to medium doneness served with a honey coconut amino mustard herb sauce. These aren’t the dried out Shake & Bake pork chops that you grew up with, trust me.
Sweet Potato Hash- large diced sweet potatoes roasted in 100% avocado oil, garlic salt, Redmond’s salt. Tossed and finished in a maple and aminos herb butter. Served hot or cold.
Duck fat fingerling potatoes- fingerlings gently simmered in spring water, garlic, bay leaf, and fresh thyme. Cooled and sliced lengthwise then browned in a thin layer of duck fat. Next they are tossed with butter, garlic salt, Parmigiano Reggiano and plenty of fresh chives. Great cold or warm.
1 Quart Organic Bone Broth- Beef marrow bones, chicken bones, and giblets. Simmered and skimmed relentlessly for at least 24 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.
Menu for week of 1/30, meals ready for pick-up Wednesday 2/1 & Thursday 2/2. 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.
This week may seem a little “potato heavy” but I choose to do two potato versions in order to offer stable sides that will not only last you throughout the week, but offer a base and allow you to add your own greens, or other sides, as you wish.
Grass Fed Grilled Skirt/Flank/Flap (depending on availability)- quickly rubbed with liquid aminos then salted and grilled to medium rare. The meat then rests 10 minutes before it is sliced thin and left to bath in a dressing of chopped parsley, garlic, shallot, lemon peel, and olive oil. Finished with Maldon Salt.
Brined Organic Boneless Pork Chops- orange, juniper, and herb brine. Seared in the cast iron to medium doneness served with a honey coconut amino mustard herb sauce. These aren’t the dried out Shake & Bake pork chops that you grew up with, trust me.
Sweet Potato Hash- large diced sweet potatoes roasted in 100% avocado oil, garlic salt, Redmond’s salt. Tossed and finished in a maple and aminos herb butter. Served hot or cold.
Duck fat fingerling potatoes- fingerlings gently simmered in spring water, garlic, bay leaf, and fresh thyme. Cooled and sliced lengthwise then browned in a thin layer of duck fat. Next they are tossed with butter, garlic salt, Parmigiano Reggiano and plenty of fresh chives. Great cold or warm.
1 Quart Organic Bone Broth- Beef marrow bones, chicken bones, and giblets. Simmered and skimmed relentlessly for at least 24 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.
Menu for week of 1/30, meals ready for pick-up Wednesday 2/1 & Thursday 2/2. 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.
This week may seem a little “potato heavy” but I choose to do two potato versions in order to offer stable sides that will not only last you throughout the week, but offer a base and allow you to add your own greens, or other sides, as you wish.
Grass Fed Grilled Skirt/Flank/Flap (depending on availability)- quickly rubbed with liquid aminos then salted and grilled to medium rare. The meat then rests 10 minutes before it is sliced thin and left to bath in a dressing of chopped parsley, garlic, shallot, lemon peel, and olive oil. Finished with Maldon Salt.
Brined Organic Boneless Pork Chops- orange, juniper, and herb brine. Seared in the cast iron to medium doneness served with a honey coconut amino mustard herb sauce. These aren’t the dried out Shake & Bake pork chops that you grew up with, trust me.
Sweet Potato Hash- large diced sweet potatoes roasted in 100% avocado oil, garlic salt, Redmond’s salt. Tossed and finished in a maple and aminos herb butter. Served hot or cold.
Duck fat fingerling potatoes- fingerlings gently simmered in spring water, garlic, bay leaf, and fresh thyme. Cooled and sliced lengthwise then browned in a thin layer of duck fat. Next they are tossed with butter, garlic salt, Parmigiano Reggiano and plenty of fresh chives. Great cold or warm.
1 Quart Organic Bone Broth- Beef marrow bones, chicken bones, and giblets. Simmered and skimmed relentlessly for at least 24 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.