November 2, 2020
Soups ($10/quart, 3 quarts for $25, serves 2)
Autumn Wild Rice with Butternut Squash (Vegan/DF/GF)
Vegetable Minestrone (Vegetarian)
Salad Dressing ($7 per 12oz bottle)
Asian Peanut Sauce (Vegan/GF/DF)
Dijon Honey Vinaigrette (Vegetarian/GF/DF)
Entrees ($50, serves 4)
Chicken, Steak, or Vegetarian Fajitas with Plantains and Dirty Rice
We start by cooking your choice of chicken, steak, or meatless substitute with onions and multi-color sweet peppers. We serve the dish with our dirty rice and candied plantains. Flour tortillas, sour cream, and pico de gallo (all packaged separately) complete the entree.
Lemon Dill Salmon with Roasted Vegetable Quinoa and Side Salad
Looking for a light entree? Try our omega-3 rich baked lemon dill salmon! We pair it with a roasted seasonal vegetable quinoa and a side salad. This entree won’t weigh you down.
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