April

Week 04/09: Julia’s Coq au Vin with Mashed Potatoes and Roasted Delta Asparagus

Vegetarian: Spring Vegetable Bouillabaisse with Cannellini Beans, Spinach, Fennel, Chickpea Croquettes, and Roasted Red Pepper Rouille

Week 04/16: Pineapple Pork Adobo with Garlic Bok Choy

Vegetarian: Firecracker Rice Paper Dumplings

Week 04/23: Dhaba Style Chicken Curry with Bindi Masala and Steamed Basmati Rice

Vegetarian: Saag Paneer with Baingan Bhartha, Chana Dal, and Cucumber Raita

Week 04/30: Stemple Creek Beef Meatballs with Heirloom Tomato Pomodoro Sauce and Parmesan Polenta

Vegetarian: Quinoa Stuffed Peppers with Spinach and Artichoke

*Menus are subject to change.

*Gluten-free and vegetarian options available

May

June

Week 05/07: Chicken Tinga with Onions, Chipotle, and Smoky Tomato Sauce

Vegetarian: Mushroom and Pepper Enchiladas with House Made Pickled Vegetables and Queso Fresco

Week 05/14: Citrus Braised Pork with Crispy Shallots

Vegetarian: Vegan Jamaican Meatballs with BBQ Pineapple Glaze and Brown Basmati Rice

Week 05/21: Moroccan Chicken Stew with Couscous, Garbanzo Beans, and Sweet Potatoes

Vegetarian: Chickpea tagine with currants, saffron, and ras al hanout

Week 05/28: Korean Beef and Peppers with sesame rice and stir fried rainbow chard

Vegetarian: Vegan singapore noodles with tofu and house made chili oil

*Menus are subject to change.

*Gluten-free and vegetarian options available

Week 06/04: Pan Roasted Chicken with Lemon, Basil, and Cherry Tomatoes

Vegetarian: Sardinian Stuffed Eggplant with Tomato, Mint, Capers, and Pecorino Romano

Week 06/11: BBQ Pulled Pork with Spice Roasted Potatoes

Vegetarian: Baked Sweet Potatoes with Chipotle Black Bean Chili

Week 06/18: Pollo Pibil - Yucateca Braised Chicken with Black Beans, Rice, Roasted Vegetables, and Pickled Red Onion

Vegetarian: Black Bean and Cheese Stuffed Venezuelan Arepas with Chile Braised Mushrooms and Avocado Crema

Week 06/25: Beef with Creamy Chimichurri

Vegetarian: Spiced Harissa Vegetable Ragu with Tahini Yogurt