Menu for October 22 and 29

(Note for new customers: You must subscribe for a plan before choosing menu items.)
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Subscribers: You can shop for pantry items here:

Pumpkin Ravioli--kabocha pumpkin, sweet potato, and mascarpone cheese ravioli in a pumpkin sherry cream sauce with dried cherries, greens, and walnuts (V)

Vegetarian Shepherd’s Pie--lentil, carrot, celery, tomato topped with cauliflower and potato puree (V, GF, DF)

Paco’s Ravioli--our pumpkin ravioli with shrimp, sun-dried tomatoes, greens, and sliced almonds in a Tuaca cream sauce

Rainbow Trout-- with ancho chile cream sauce on a bed of Professor Torbert’s grits (GF, can be DF)

Arugula Salad--sweet potato noodles, pear, roasted balsamic onions, and parmesan cheese on a bed of arugula and lettuce (V, GF, can be DF)


Harvest Turkey--Fischer Farms turkey thighs oven roasted with grapes, thyme, and a hint of orange (GF, DF)

Pork Steak--adobo marinated pork steak from Fischer Farms grilled and served with flame roasted corn (GF, DF)

Meatballs---slow cooked osso bucco style with tomato, orange, red wine, herbs, carrots, celery, and onion; over egg noodles

Veal Parmigiana--hand breaded and topped with marinara and cheese, served with pasta (can be DF)

Steak Arugula Salad--add steak (GF, can be DF)

Butternut Apple Soup (Week One) (V, GF, can be DF)
Ham and Bean Soup (Week Two) (GF, DF)
Brussels Sprout Salad--shaved Brussels sprout with kale, apple, blue cheese, dried cranberries, and pecans (V, GF, can be DF)
Chickpea Dill Salad--dill, sun-dried tomato, celery, onion, lemon (V, GF, DF)
Chicken Chickpea Dill Salad (GF, DF)

Savory Baked Pears (V, GF, DF)
Grits (V, GF)
Salad Greens
Corn Coleslaw (V, GF, DF)
Rainbow Carrots (V, GF, DF)
Roasted Cauliflower (V, Gf, DF)

Caramel Cake (V) or Coconut Cookie Bars (V, GF, DF)
Italian Pear Cake (V) Upside Down Pear Ginger Cake (V, GF, DF)