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MEAL KIT MENUS


Each meal offers a Vegetarian Option which should be specified at time of ordering.

August Meal Subscriptions

August 13th pickup

Cider brined thin cut pork chops + Honey Butter
choux, jalapeno cornbread

Vegetarian Version Roasted Beets + Cilantro Pesto
maque choux, jalapeno cornbread

Local Beef & Bacon Meatloaf
creamy Mashed potatoes, seasonal salad

Vegetarian Version Tomato + Peach Salad
mashed potatoes, seasonal salad
 

August 27th pickup

Chicken Braised with Zucchini & Tomato
Roasted Sweet Potatoes, Basil

Vegetarian Version Zucchini & Tomatoes with Roasted Eggplant
Roasted Sweet Potatoes, Basil

Roasted Beer Bratwurst, Creamy Creole Mustard Sauce
Tangy summer farmers market slaw

Vegetarian Version BBQ Spiced Eggplant
Creamy Creole Mustard Sauce, Roasted Peppers & Onions


MEAL REHEAT INSTRUCTIONS

Meal #1

-Pre-heat Oven to 350 F

-Remove sauce before reheating meal, reserve to serve at room temperature

-Replace lid on entree and place into pre-heated oven

-Heat entree for about 15-25 minutes or until you have reached temperature of 155 F or higher

Meal #2

-Pre-heat Oven to 350

-Remove salad before reheating meal

-Place entree with lid on into pre-heated oven

-Heat entree for about 15-25 minutes or until you have reached temperature of 155 F or higher

CHARCUTERIE & PANTRY PROVISIONS

August

*locally raised meats!

Charcuterie Kit

1 – 1/2lb Pork Pistachio Pate

1 – 1/2lb Spicy Pork Rillette

1 – 12oz Pack Sliced House Bacon

1 – 12oz Pack Sliced Chorizo Salami Cotto

6 Pack of our House Rosemary Focaccia

Surprise Cheese curated by Sweet Freedom Cheese

 
Butchers Kit

4 – 6oz - BBQ Spiced Chicken Kebobs

1.5lb - Za’atar Spiced Lamb Sirloins

2 each - Pork Tenderloin wrapped in caul fat




Thank you for the opportunity to prepare this meal for you! 
However you choose to enjoy, keep it simple and savor!

Chef Travis McConnell