Modular Meal Service (Week of 2/13/23)
Menu for week of 2/13, meals ready for pick-up Wednesday 2/15 & Thursday 2/16. We will contact you with your pickup date.
*Please note if this is your first order, you will need to purchase a Glassware deposit at checkout also. Click here to do so and see more information about the Reusable Glassware program.
Super Bowl Post-Week Celebration Menu:
Organic Asian style Baby back Ribs- These ribs are amazing! Two full racks/over 4 pounds of organic ribs for after the big game! Whether you’re celebrating a win or down in the doldrums, it doesn’t get any better than this. (Well, in my opinion, if the Patriots were in the Super Bowl and the Eagles were sweeping up the ashes from a lost season that would be better.). But back to the ribs. These are my version of the Asian Rib. I pare down the the usual amount of brown sugar and rely once again on a blend of organic aminos along with small amounts of less than a handful of different herbs and spices, fresh garlic, and ginger. The ribs are wrapped in parchment and slow cooked at 275 for about 3 hours then they are lacquered repeatedly under the broiler until achieving maximum stickiness.
Organic Twice Baked Potatoes-3-4 (depending on size) organic potatoes oiled, salted and baked then cooled, cut, and scooped. They are then re-filled with the potato mixture of milk, butter, sour cream, chives, and cheddar cheese. All you have to do is bake them for the second time ;)
Gluten free Polenta Cornbread-1 loaf of sliced gluten free cornbread made with Gluten Free 1:1 flour and Bob’s polenta. Packaged with organic, local, honey maple butter for spreading.
1 Quart 100% Organic Bone Broth- Beef marrow bones, chicken bones, and giblets. Simmered and skimmed relentlessly for at least 48 hours (many of the stocks I will be providing will likely be fortifications of other stocks. This means the stock is basically a “mother sauce” past down from generations of older stocks (from the freezer or boiled regularly to kill bacteria. This is a common practice in many Asian restaurants and homes and plays a major role in their culture, cuisine, and in the flavor, love, and passion that goes arm in arm-with food cooked by this method of fortification.
This process enhances and deepens the flavor while building upon the nutrient profile by gathering nutrients from many different animals- many times over, as opposed to a stock consisting of one chicken and part of one cow. The proteins are continually broken down during heating and re-stacked in different ways during cooling due to the newly added protein structures. This makes a very healthy stock appear less viscous than expected, but that is very much on the contrary. The long heating/extraction process versus a three-hour stock also affects these results, as the proteins will again stack differently at cooling due to being less broken down.
The stock will be simmered with fresh and dry organic bay leaves, fennel seeds, and peppercorns and finished in the final hours with organic carrots, celery, onion, garlic, and fresh parsley. It will then be cooled for one hour in the pot then meticulously strained through a fine sieve (I try not to use cheesecloth when not necessary. If I do, I rinse it first and make sure the final rinse is with spring or filtered water) before pouring it into glass ball jars and cooled in the refrigerator.
This nutritious stock is excellent for adding to anything you want to heat up and add flavor and boundless nutrition. Even just a tablespoon added to something is enough to heat it correctly- while adding nourishment and helping you make a nice little sauce instead of using too much butter and burning it.
Menu for week of 2/13, meals ready for pick-up Wednesday 2/15 & Thursday 2/16. We will contact you with your pickup date.
*Please note if this is your first order, you will need to purchase a Glassware deposit at checkout also. Click here to do so and see more information about the Reusable Glassware program.
Super Bowl Post-Week Celebration Menu:
Organic Asian style Baby back Ribs- These ribs are amazing! Two full racks/over 4 pounds of organic ribs for after the big game! Whether you’re celebrating a win or down in the doldrums, it doesn’t get any better than this. (Well, in my opinion, if the Patriots were in the Super Bowl and the Eagles were sweeping up the ashes from a lost season that would be better.). But back to the ribs. These are my version of the Asian Rib. I pare down the the usual amount of brown sugar and rely once again on a blend of organic aminos along with small amounts of less than a handful of different herbs and spices, fresh garlic, and ginger. The ribs are wrapped in parchment and slow cooked at 275 for about 3 hours then they are lacquered repeatedly under the broiler until achieving maximum stickiness.
Organic Twice Baked Potatoes-3-4 (depending on size) organic potatoes oiled, salted and baked then cooled, cut, and scooped. They are then re-filled with the potato mixture of milk, butter, sour cream, chives, and cheddar cheese. All you have to do is bake them for the second time ;)
Gluten free Polenta Cornbread-1 loaf of sliced gluten free cornbread made with Gluten Free 1:1 flour and Bob’s polenta. Packaged with organic, local, honey maple butter for spreading.
1 Quart 100% Organic Bone Broth- Beef marrow bones, chicken bones, and giblets. Simmered and skimmed relentlessly for at least 48 hours (many of the stocks I will be providing will likely be fortifications of other stocks. This means the stock is basically a “mother sauce” past down from generations of older stocks (from the freezer or boiled regularly to kill bacteria. This is a common practice in many Asian restaurants and homes and plays a major role in their culture, cuisine, and in the flavor, love, and passion that goes arm in arm-with food cooked by this method of fortification.
This process enhances and deepens the flavor while building upon the nutrient profile by gathering nutrients from many different animals- many times over, as opposed to a stock consisting of one chicken and part of one cow. The proteins are continually broken down during heating and re-stacked in different ways during cooling due to the newly added protein structures. This makes a very healthy stock appear less viscous than expected, but that is very much on the contrary. The long heating/extraction process versus a three-hour stock also affects these results, as the proteins will again stack differently at cooling due to being less broken down.
The stock will be simmered with fresh and dry organic bay leaves, fennel seeds, and peppercorns and finished in the final hours with organic carrots, celery, onion, garlic, and fresh parsley. It will then be cooled for one hour in the pot then meticulously strained through a fine sieve (I try not to use cheesecloth when not necessary. If I do, I rinse it first and make sure the final rinse is with spring or filtered water) before pouring it into glass ball jars and cooled in the refrigerator.
This nutritious stock is excellent for adding to anything you want to heat up and add flavor and boundless nutrition. Even just a tablespoon added to something is enough to heat it correctly- while adding nourishment and helping you make a nice little sauce instead of using too much butter and burning it.
Menu for week of 2/13, meals ready for pick-up Wednesday 2/15 & Thursday 2/16. We will contact you with your pickup date.
*Please note if this is your first order, you will need to purchase a Glassware deposit at checkout also. Click here to do so and see more information about the Reusable Glassware program.
Super Bowl Post-Week Celebration Menu:
Organic Asian style Baby back Ribs- These ribs are amazing! Two full racks/over 4 pounds of organic ribs for after the big game! Whether you’re celebrating a win or down in the doldrums, it doesn’t get any better than this. (Well, in my opinion, if the Patriots were in the Super Bowl and the Eagles were sweeping up the ashes from a lost season that would be better.). But back to the ribs. These are my version of the Asian Rib. I pare down the the usual amount of brown sugar and rely once again on a blend of organic aminos along with small amounts of less than a handful of different herbs and spices, fresh garlic, and ginger. The ribs are wrapped in parchment and slow cooked at 275 for about 3 hours then they are lacquered repeatedly under the broiler until achieving maximum stickiness.
Organic Twice Baked Potatoes-3-4 (depending on size) organic potatoes oiled, salted and baked then cooled, cut, and scooped. They are then re-filled with the potato mixture of milk, butter, sour cream, chives, and cheddar cheese. All you have to do is bake them for the second time ;)
Gluten free Polenta Cornbread-1 loaf of sliced gluten free cornbread made with Gluten Free 1:1 flour and Bob’s polenta. Packaged with organic, local, honey maple butter for spreading.
1 Quart 100% Organic Bone Broth- Beef marrow bones, chicken bones, and giblets. Simmered and skimmed relentlessly for at least 48 hours (many of the stocks I will be providing will likely be fortifications of other stocks. This means the stock is basically a “mother sauce” past down from generations of older stocks (from the freezer or boiled regularly to kill bacteria. This is a common practice in many Asian restaurants and homes and plays a major role in their culture, cuisine, and in the flavor, love, and passion that goes arm in arm-with food cooked by this method of fortification.
This process enhances and deepens the flavor while building upon the nutrient profile by gathering nutrients from many different animals- many times over, as opposed to a stock consisting of one chicken and part of one cow. The proteins are continually broken down during heating and re-stacked in different ways during cooling due to the newly added protein structures. This makes a very healthy stock appear less viscous than expected, but that is very much on the contrary. The long heating/extraction process versus a three-hour stock also affects these results, as the proteins will again stack differently at cooling due to being less broken down.
The stock will be simmered with fresh and dry organic bay leaves, fennel seeds, and peppercorns and finished in the final hours with organic carrots, celery, onion, garlic, and fresh parsley. It will then be cooled for one hour in the pot then meticulously strained through a fine sieve (I try not to use cheesecloth when not necessary. If I do, I rinse it first and make sure the final rinse is with spring or filtered water) before pouring it into glass ball jars and cooled in the refrigerator.
This nutritious stock is excellent for adding to anything you want to heat up and add flavor and boundless nutrition. Even just a tablespoon added to something is enough to heat it correctly- while adding nourishment and helping you make a nice little sauce instead of using too much butter and burning it.