Modular Meal Service (Week of 1/16/23)
Menu for week of 1/16, meals ready for pick-up Wednesday 1/18 & Thursday 1/19. 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.
Creamy Organic Polenta -with milk, cheddar and Parmesan cheese -about two quarts of cooked Bobs Red Mill organic polenta simmered on low with spring water and organic milk finished with organic butter, organic cheddar cheese, and Parmesan (if you had it at the Winter Festival, then you know). :)
Organic Asparagus tips and Crispy Bacon salad- roasted whole tender winter asparagus with just tips and tender stem parts. I choose the freshest, most sturdy, slim and tender looking asparagus. These are then carefully cut into pieces and tossed with garlic and thyme fingerling potatoes with a shallot and fines herb mustard vinaigrette finished with crispy bacon pieces.
Roasted Organic Whole Chicken with fortified /infused duck fat- Whole roasted organic chicken-dried, salted, buttered, then drenched in duck fat and stuffed with organic herbs and citrus. Cooked until it is falling off the bone. Fully deboned whole chicken pieces for your eating pleasure.
Braised Organic Boneless Short Ribs/Chuck Roast (per availability)- Short Ribs marinated in chopped parsley, garlic, olive oil, Redmonds Salt, and lemon peel. Braised with plenty of garlic, and finished with dashes of sherry and apple cider vinegar. Trimmed off the bone. Braised Organic Chuck Roast- Chuck roast marinated in chopped parsley, garlic, olive oil, Redmonds Salt, lemon peel. Braised with plenty of garlic, cooled and sliced thin then served with a medjool date glace brightened with coconut aminos.
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 1/16, meals ready for pick-up Wednesday 1/18 & Thursday 1/19. 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.
Creamy Organic Polenta -with milk, cheddar and Parmesan cheese -about two quarts of cooked Bobs Red Mill organic polenta simmered on low with spring water and organic milk finished with organic butter, organic cheddar cheese, and Parmesan (if you had it at the Winter Festival, then you know). :)
Organic Asparagus tips and Crispy Bacon salad- roasted whole tender winter asparagus with just tips and tender stem parts. I choose the freshest, most sturdy, slim and tender looking asparagus. These are then carefully cut into pieces and tossed with garlic and thyme fingerling potatoes with a shallot and fines herb mustard vinaigrette finished with crispy bacon pieces.
Roasted Organic Whole Chicken with fortified /infused duck fat- Whole roasted organic chicken-dried, salted, buttered, then drenched in duck fat and stuffed with organic herbs and citrus. Cooked until it is falling off the bone. Fully deboned whole chicken pieces for your eating pleasure.
Braised Organic Boneless Short Ribs/Chuck Roast (per availability)- Short Ribs marinated in chopped parsley, garlic, olive oil, Redmonds Salt, and lemon peel. Braised with plenty of garlic, and finished with dashes of sherry and apple cider vinegar. Trimmed off the bone. Braised Organic Chuck Roast- Chuck roast marinated in chopped parsley, garlic, olive oil, Redmonds Salt, lemon peel. Braised with plenty of garlic, cooled and sliced thin then served with a medjool date glace brightened with coconut aminos.
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 1/16, meals ready for pick-up Wednesday 1/18 & Thursday 1/19. 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.
Creamy Organic Polenta -with milk, cheddar and Parmesan cheese -about two quarts of cooked Bobs Red Mill organic polenta simmered on low with spring water and organic milk finished with organic butter, organic cheddar cheese, and Parmesan (if you had it at the Winter Festival, then you know). :)
Organic Asparagus tips and Crispy Bacon salad- roasted whole tender winter asparagus with just tips and tender stem parts. I choose the freshest, most sturdy, slim and tender looking asparagus. These are then carefully cut into pieces and tossed with garlic and thyme fingerling potatoes with a shallot and fines herb mustard vinaigrette finished with crispy bacon pieces.
Roasted Organic Whole Chicken with fortified /infused duck fat- Whole roasted organic chicken-dried, salted, buttered, then drenched in duck fat and stuffed with organic herbs and citrus. Cooked until it is falling off the bone. Fully deboned whole chicken pieces for your eating pleasure.
Braised Organic Boneless Short Ribs/Chuck Roast (per availability)- Short Ribs marinated in chopped parsley, garlic, olive oil, Redmonds Salt, and lemon peel. Braised with plenty of garlic, and finished with dashes of sherry and apple cider vinegar. Trimmed off the bone. Braised Organic Chuck Roast- Chuck roast marinated in chopped parsley, garlic, olive oil, Redmonds Salt, lemon peel. Braised with plenty of garlic, cooled and sliced thin then served with a medjool date glace brightened with coconut aminos.
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.