Soups ($15/quart, 3 quarts for $40, serves 2)

Vegan Chili (Vegan/GF/DF)

Cauliflower Cheddar (Vegetarian/GF)

ENTREES ($35, serves 2; $70, serves 4; $99, serves 6) 

Tuscan Salmon or Chicken with Sun-Dried Tomatoes and Pasta

We start by pan-searing your choice of seasoned salmon filets or chicken breasts, then finish them with a light creamy sauce made with butter, garlic, fresh spinach, and sun-dried tomatoes. The entree is served with fluffy pasta.

Sausage and Apple Stuffed Acorn Squash and Side Salad

Looking for something a little lighter? This will fit the bill. We halve the squashes and stuff them with sausage (or meatless substitute), apples, onions, celery, rosemary, garlic, and breadcrumbs. We top with butter and bake to a golden brown. This entree comes with a side salad.

$5 ADD ON! >> Side Salad with Honey Balsamic Vinaigrette (DF/GF)

Our side salad is made with mixed field greens, cucumbers, tomatoes and shredded carrots. We serve the salad with our house-made honey balsamic vinaigrette. It is available as an add on for $5.

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HANDLING LEFTOVERS
Leftovers can be kept for 3 to 4 days in the refrigerator. After that, the risk of food poisoning goes up. If you don’t think you’ll be able to eat leftovers within four days, freeze them right away. The USDA’s current guidance on the handling and consumption of leftovers is available online.