MEAL KIT MENUS

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

October Meal Subscriptions

October 8th pick - up

Roasted Pork & Salsa Verde Enchiladas, Pico de gallo, Cilantro Rice

Vegetarian Version – Cauliflower & salsa verde enchiladas, pico de gallo, cilantro rice.

Local Beef Meatballs & Kale Pesto, Roasted Cauliflower, Sweet Potatoes & Honey

Vegetarian Version – Roasted Butternut Squash & Kale Pesto, Cauliflower, Sweet Potatoes & Honey

 
October 22nd pick - up

Pork Loin a la Bolognese, Sauteed Spinach, Roasted Garlic, Butternut Squash

Vegetarian Version – Herb roasted mushrooms & and pecan gremolata, creamed spinach, roasted garlic, butternut squash

Turkey & Broccoli Burgers with Creamy Sumac Sauce, Quinoa & Parsley Tabouleh, Roasted Carrots

Vegetarian Version – Quinoa & Parsley Tabouleh, Spicy braised kale, Roasted Carrots

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

October 

*locally raised meats!

Charcuterie Kit

1 – 1lb Bockwurst (creamy, warm spiced German sausage)

12oz - Smoked Bierwurst (large deli style sausage reminiscent of bologna but with lots of beer)

Red Dragon Cheddar – Welsh Cheddar cheese with wholegrain mustard seeds & Welsh ale

Pressroom Pretzel sticks

Sierra Nevada Spicy Porter Mustard

Spicy Dill Carrot Pickles

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

Chef Travis McConnell
Ropeswing Hospitality Group