What's on the menu for the week of October 10th

Apple Cider Pulled Pork

Local pork shoulder slow-cooked in apple cider and served with roasted sweet potatoes and a kale broccoli slaw. 

Harvest Bowl

All the best ingredients come together for one of our new favorite dishes. Roasted brussels, cauliflower, butternut squash, pepitas and cranberries served with chicken breast and a pomegranate vinaigrette.

Honey Mustard Chicken

Amish chicken breast marinated in house made honey mustard served with baked beans and green beans.

Golumpki Bowl

Our Golumpki Bowl is a take on the famous stuffed cabbage dish from Poland. Boiled cabbage that is then baked with tomato sauce, Shady Creek grass fed beef, and a cauliflower rice/jasmine rice blend.

Salmon Cakes with Mixed Greens

House-made salmon cakes are made from freshly roasted whole Atlantic salmon filets then combined with freshly sautéed red pepper, onion, and fresh herbs. These filling salmon cakes are served with a bed of mixed greens topped with local blueberries and thinly sliced red onion. This meal is served with our famous Root lemon vinaigrette and dill aioli.

Moroccan Carrots over Black Lentils with Chicken

Moroccan flavors are prominent throughout this exciting dish. Local chicken thighs seasoned with a Ras El Hanout blend. Rainbow carrots are roasted until tender and seasoned with freshly squeezed orange juice, cinnamon, red chili flakes, and cilantro. All served on top of protein-rich black lentils with a side of creamy mint yogurt. 

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