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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.

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Steak and Brie Grinder with Cranberry Relish

Pan grilled sirloin thinly sliced then shingled onto a bed of peppery arugula topped with bloomy Brie then broiled to make it ooey-gooey.  Finally, topped with seasonal sweet-tart cranberries because Brie likes tart fruits to bring out its creaminess.  Top off your creation with the top bun for some real toothiness or leave it off and eat it with a fork and knife.  A side salad of apples, celery, pecans and yogurt complete the meal (not pictured).

Ingredients:  Akaushi sirloin, arugula, Brie, brown sugar, buns, celery, cranberries, ginger, pecans, Texas Gala apples, yogurt.

Prep time + 25 minutes cooking time.

Pork Chops with Cinnamon Texas Apple and Grits

A mixture of cinnamon, nutmeg and red apple 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.

Cardamom Rubbed Chicken with Kale and Roasted Maple Cranberries

The warm, aromatic, and crisp cardamom harmonizes the brown sugar and chilies in this flavor packed chicken rub. The kale is wilted and steamed in the fond of the pan grilled chicken thighs.  Cranberries are roasted with maple syrup and raspberry balsamic for a sweet-tart side dish.

Ingredients:  cardamom rub, chicken thighs, cranberries, garlic, kale, maple syrup, orange,  balsamic vinegar, sriracha

Prep time + 25 minutes cooking time.

Chicken and Dumplings

Tender chicken breast pieces are poached in a chicken broth gravy of savory chunky carrots, celery, and onions.  Then topped with fluffy cheesy dumplings.  It has a simplicity and a complexity that explains why it’s a down home American dinner classic. 

Ingredients:  Bay leaf, carrots, celery, chicken breasts, chicken broth, dumpling dry mix, onion, parsley, peas, Parmesan cheese, Sue’s poultry seasoning blend.

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

Black Bean and Sweet Potato Soup with Garlic Bread

Gotta love a one pot meal simmering on the stove.  Unique autumn blend of black beans, market fresh sweet potatoes, and crunchy snow peas in a veggie broth seasoned with garlic, bay leaves, and chipotle for some spice.  Garlic rubbed toasted baguette on the side (not pictured).

 Ingredients:  Bay leaf, black beans, chipotle (you can leave it out), garlic, lime, mini baguette, purple onion, snow peas, sweet potato, vegetable broth

Prep time + 35 minutes cooking time

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Rubbed Sage Pork on Pasta with Pumpkin Sauce

This meal has a smooth pumpkin sauce dotted with sage and thyme seasoned pork.  It’s a great topper on pasta for a weeknight fall meal.  A fresh spinach and apple salad is served alongside. 

Ingredients:  apple, apple cider vinegar, autumn seasoning blend, chicken broth, ground pork, honey, leek, pork seasoning blend, pumpkin puree, rigatoni, sage leaves, spicy brown mustard, spinach, yogurt                                                                                                                                 

Prep time + 25 minutes cooking time.

Coconut Curry Shrimp on Rice 

The sweet coconut milk smooths out the spicy heat of the red curry paste for these tender shrimp.  This is an all-star easy and fast weeknight dish that is so so satisfying.

Ingredients: Basil, Bell pepper, Coconut milk, Cilantro, Fish sauce, Green beans, Red curry paste, Scallions, Texas Gulf shrimp, Texmati rice, Turbinado sugar

Prep time + 20 minutes cooking time.