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Menu for June 16 & 23

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

Vegetarian / Pescatarian

  • Tortellini a La Scala: Tomato Cream Sauce (V)
  • Roasted Cauliflower and Mushroom Bowl: Quinoa, blue cheese, walnut, chard (V, GF, can be DF)
  • Wild Salmon: Artichoke, capers, San Marzano tomato with risotto (can be DF, can be GF)
  • Insperato a Ceviche: Shrimp and scallops, roasted red peppers, basil, scallion, white wine lime sauce, linguine (can be GF, DF)
  • Caprese Chickpea Chopped Salad: Mozzarella, tomato, cucumber, olives, basil, greens, honey basil vinaigrette (V, GF, can be DF)

Meats

  • Kirsten’s Risotto: Chicken, mozzarella, pine nuts, basil (GF, can be DF)
  • Sausage Bolognese: Green peppers, carrots, tomato cream sauce, pasta (can be GF, can be DF)
  • Flat Iron Steak: Grilled vegetable kabob (GF, DF)
  • Cilantro Lime Chicken with mango salsa (GF, DF)
  • Caprese Chopped Salad with Salami mozzarella, tomato, cucumber, olives, basil, greens, honey basil vinaigrette (GF, can be DF)

Sides

  • Macaroni & Cheese (V, can be GF)
  • Salad Greens
  • Black Bean Salad: Red pepper, onion, cilantro (V, GF, DF)
  • Roasted Tomatoes (V, GF, DF)
  • Roasted Kohlrabi (V, GF, DF) Week One
  • Polenta (V, GF) Week Two

Extras

  • Lemony Chickpea Orzo SoupVegetarian Minestrone(V, DF) Week One
  • Green Enchilada Chicken Soup Week Two
  • Herbed Egg Salad (V, GF, DF)
  • Pasta Salad: Bell pepper, tomato, black olives, and basil (V, can be GF, can be DF)
  • Chicken Pasta Salad (can be GF, DF)

Desserts

  • Cannoli or GF/DF Chocolate Chip Scone Week One
  • Black Forest Cake or GF/DF Black Forest Cake Week Two