The 2018 Fall Dinner Club has ended!
Unfortunately there are no more orders we can take. Rest assured there will be more to come and you can join our email list to stay in touch and not miss the next one!
2018 Fall Dinner Club Menu
Week 1: Tandoori marinated organic chicken legs with cilantro-mint chutney, brown basmati rice, and roast cauliflower
- Vegan: Tandoori marinated tofu -
Week 2: Vegetarian Moussaka - a layered Greek casserole with potatoes, roasted eggplant, cinnamon scented lentil and tomato ragout, and topped with bechamel sauce. Served with fresh vegetable crudites and lemony hummus dip.
- Vegan: With cashew cream bechamel -
Week 3: Korean marinated beef lettuce wraps with banchan (toppings including kimchi, carrot matchsticks, fried shallots, and bean sprouts), fresh lettuce leaves, and scallion pancakes with sesame-soy dipping sauce
- Vegan: Gardein "beef" strips -
Week 4: Organic turkey bolognese over zoodles (zucchini noodles) with fresh parmesan cheese, caesar salad, and garlic bread
- Vegan - Gardein and field roast "bolognese" with vegan Caesar dressing -
Week 5: Herb and mustard crumb crusted organic chicken breads with pan jus, sauteed winter greens, and buttered egg noodles
- Vegan: Gardein "chicken" cutlets -
Week 6: Crispy vegetable empanadas (filled with local vegetables and cheese) served with saffron rice and a garden salad with creamy avocado dressing
- Vegan: With Miyoko's Kitchen vegan mozzarella -
How it Works
This six week dinner program is offered in two sizes; the Junior share feeds 1-2 people generously and the Standard share easily feeds families of 4. To accommodate all tastes, you can choose from our regular or vegan friendly menu. Gluten free options also available!
The first meal will be ready on Thursday October 18th, 2018 through Thursday November 29th, 2018. Please Note: We will be skipping the week of Thanksgiving! (we will have other options for that day, stay tuned).
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