February 20th and February 23rd Deliveries
- 1200 Calorie Plan
- 1600 Calorie Plan
- 2000 Calorie Plan
- Boost Low Carb Plan
- Paleo Plan
- Keto Plan
- Whole30
- Plant Based
- Diabetes Friendly
Sunday, February 20th
Breakfasts
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with eggs, ricotta, spinach, basil, mozzarella & parsnip sauce
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with sun-dried tomato, spinach, feta, breakfast potatoes & Loukaniko sausage
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with whole wheat English muffin, gouda cheese, roasted red bell pepper, Canadian bacon, basil & breakfast potatoes
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‘Carrot Cake’ baked french toast with cream cheese glaze
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nuts, coconut, seeds & maple syrup—with fruit compote & Greek yogurt
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with breakfast yams & lemon-sweet paprika cream
Lunches
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with roasted pear, grilled chicken, chevre, pumpkin seed vinaigrette, dried cranberries & pumpkin seeds
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with lemon-chive Neufchatel spread, whole wheat tortilla, wild arugula, English cucumber & fresh fruit salad
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with roasted poblanos, queso fresco, whole wheat bun & aioli
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marinated chicken breast, shaved cabbage, bell pepper & heirloom radish, with cilantro-pumpkin seed spread & whole wheat bun
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with field greens, roasted chickpeas, edamame, cucumbers, carrots, grilled chicken & zesty house dressing
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with chicken, shrimp & Spanish chorizo
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with bell pepper baba ganoush & grilled summer squashes
Dinners
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with prosciutto, mushrooms, marsala wine, Israeli couscous & baby carrots
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with market vegetables & saffron skillet potatoes
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with spring vegetables, mashed yams & tarragon sauce
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with no-rice pilau & grilled pineapple sauce
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with vegan cheese, sweet potato jojos & whole wheat bun
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with quick braised vegetables, simple mashed potatoes & dill vinaigrette reduction sauce
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with scallion polenta & wilted chard
Wednesday, February 23rd
Breakfasts
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with breakfast yams
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with folded egg & chipotle salsa rioja
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with maple syrup & turkey breakfast sausage
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with whole wheat English muffin, gouda cheese, roasted red bell pepper, Canadian bacon, basil & breakfast potatoes
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‘Carrot Cake’ baked french toast with cream cheese glaze
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nuts, coconut, seeds & maple syrup—with fruit compote & Greek yogurt
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with breakfast yams & lemon-sweet paprika cream
Lunches
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with potatoes, mushrooms, carrots & brown rice
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with Italian beans & brown rice
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with farro, walnuts, spinach, feta, baby kale & pomegranate vinaigrette
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marinated chicken breast, shaved cabbage, bell pepper & heirloom radish, with cilantro-pumpkin seed spread & whole wheat bun
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with field greens, roasted chickpeas, edamame, cucumbers, carrots, grilled chicken & zesty house dressing
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with chicken, shrimp & Spanish chorizo
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with bell pepper baba ganoush & grilled summer squashes
Dinners
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with roasted baby carrots, orange juice-braised beets & cilantro pesto
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with green beans & roasted garlic mashed potatoes
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with penne, roasted poblano cream
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with no-rice pilau & grilled pineapple sauce
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with vegan cheese, sweet potato jojos & whole wheat bun
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with quick braised vegetables, simple mashed potatoes & dill vinaigrette reduction sauce
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with scallion polenta & wilted chard