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Menu for October 6 & 13 

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V: Vegetarian | GF: Gluten Free | DF: Dairy Free | Freezes Well

Vegetarian / Pescatarian

  • Stuffed Acorn Squash--½ acorn squash stuffed with cannellini beans, quinoa, walnuts, brie, and kale (V, GF, can be DF)
  • Arugula Pesto Linguine--arugula walnut pesto with roasted red pepper and broccoli (V, can be GF, can be DF)
  • Ravioli Florentine with Shrimp- fresh greens, sundried tomatoes, Marsala wine cream sauce, and jumbo spinach and ricotta ravioli (V)
  • Mahi Mahi in White Wine Tomato Basil Sauce with rice (can be GF, DF)
  • Farm & Field Salad---apple, pear, pecan, feta, and dried cranberries over greens with apple dressing (V, GF, can be DF)

Meats

  • Stuffed Acorn Squash---½ acorn squash stuffed with chorizo, black beans, quinoa, kale, and cheddar (GF, can be DF)
  • Beef & Blue Pasta---strips of Fischer Farms steak, spinach, blue cheese cream sauce
  • Pork Meatballs-Fischer Farms pork seasoned with garlic and ginger, cooked with scallions and bell pepper in a sweet and sticky sauce with rice. (GF, DF)
  • Braised Chicken Breast--bone in breast with grapes and figs (GF, DF)
  • Chicken Farm & Field Salad---chicken breast, apple, pear, pecan, feta, and dried cranberries over greens with apple dressing (V, GF, can be DF)

Sides

  • Cheesy Broccoli (V, GF, can be DF)
  • Salad Greens
  • Carrot Cauliflower Mash (V, GF, DF)
  • Snow Peas (V, GF, DF)
  • Pasta with Marinara (V, can be GF, DF)

Extras

  • Week One: White Chicken Chili (GF, DF)
  • Week Two: Creamy Vegetable Soup (V, GF)
  • Cauliflower Antipasto Salad: cauliflower, olives, bell pepper, parsley, artichokes, mozzarella, Italian vinaigrette (V, GF, can be DF)
  • Cauliflower Antipasto Salad with Salami (GF, can be DF)
  • White Bean Dip (V, GF, DF)

Desserts

  • Week One: Italian Lemon Cake or GF/DF Lemon Cake
  • Week Two: Pumpkin Cheesecake or GF/DF Pumpkin Muffin