All deliveries will be made on Tuesday of each week.

Steak Salmoriglio
 
 

Pan Seared Sirloin with Compound Butter and Creamed Spinach and Farfalle

This dinner is bursting with flavor.  Lime and chipotle compound butter melts over tender Akaushi beef. Creamed spinach with pasta and a trio of sautéed mushrooms make this a winner dinner.

Ingredients:  Akaushi beef, butter, chipotle in adobo, cream, garlic, lime, mixed mushrooms, parsley, pasta, shallot, spinach. 

Prep time + 25 minutes cooking time.

Grilled Flank on Arugula with Shiitake Mushrooms and Caramelized Onions

You could use any salad greens but baby arugula is especially good with pan grilled steak, caramelized onions and mushrooms, dressed in a tangy vinaigrette.  The scratch made bread is also pan grilled so it can soak up any juices left behind by the steak.

Ingredients:  Baby arugula, cannellini beans, crushed red pepper flakes, grass fed beef flank steak, lemon infused olive oil, mini baguette, onion, shallot, sherry vinegar, shiitake mushrooms, spicy brown mustard, thyme

Prep time + 25 minutes cooking time.

Orange Chicken with Apricots

Pieces of chicken are sautéed then coated with a thick, slightly sweet orange flavored sauce with chunks of tangy apricots. The nutty flavor and chewy texture of the brown rice pairs perfectly with the apricots.

Ingredients:  Brown rice, chicken breasts or thighs, chili paste, cornstarch, dried apricots, garlic, Isaac’s Spice Blend, oranges, scallions, soy sauce, tomato sauce, turbinado sugar

Prep time + 20 minutes cooking time.

 
 

Pork Chops with Cinnamon Texas Apple and Grits

A mixture of cinnamon, nutmeg and red apples balsamic coats the Texas grown Gala apples, which pairs beautifully with the seared pork chops and creamy white grits.

Ingredients:  apple juice, cinnamon, cranberries, ginger, grits, lemon, nutmeg, pork chops, red apple balsamic vinegar, Texas Gala apples.

Prep time + 25 minutes cooking time.

Black Drum with Citrus Bagna Cauda, Pan Roasted Veggies and Quinoa

In Piedmont, eating bagna cauda as a dip is a fall and winter tradition.  It means "hot bath."  In this dish you bathe your fish and veggies in this delicious, slightly salty, citrusy sauce.  A tiny dab of anchovy paste adds a savory depth to this sauce in a surprisingly un-fishy way.

Ingredients:  anchovy paste, basil, black drum, carrots, chicken broth, colored sweet peppers, garlic, lemon, orange, parsley, purple onion, quinoa.

Time: prep + 20 minutes cooking time

 
 

Poached Salmon with Dill & Lemon Yogurt Sauce

Salmon is delicately poached using a cold-start method.  Lemon and aromatics like onion, celery, dill and fennels seeds add to the overall flavor of the salmon.  The freshly made creamy yogurt sauce makes a whole plate of deliciousness.  This dinner is even good at room temperature.

Ingredients: baby potatoes, celery, chives, cucumber, dill, fennel seeds, garlic, lemon, onion, Parmesan cheese, salmon, yogurt

Time: prep + 30 minutes cooking time

 

Pasta with Chickpea Sauce

This meatless dish is a stick-to-your-ribs meal.  The chickpeas and pasta cook together to create a sweet, creamy satisfying flavor.  The tomatoes and Parmesan cheese add a bit of umami.

Basil, Carrot, Celery, Chickpeas, Garlic, Onion, Parsley, Parmesan cheese, Serrano, Tomatoes, Whole grain pasta

Prep time + 22 minutes cooking time