The meals for Wednesday (7/18) delivery are:
(minimum of 4 servings per order please!)
The meals for this week are:
Pan-Seared Chicken Breast w/ Cherry Salsa
Taking advantage of the summertime cherry season, this fresh take on salsa is a delicious blend of sweet and savory. Served with a zesty cabbage and carrot slaw to keep it nice and light for the summer.
Kheema: Indian Beef Curry w/ Peas
A fragrant blend of spices flavor this dish with exotic Indian flavors. Served with roasted cauliflower and coconut-curried collard greens.
Salmon w/ Rosé Lemon Caper Sauce
A bright and acidic sauce balances the rich meatiness of the salmon. Served with a watercress, walnut, and green-bean salad to turn it into a full meal.
Curried Chicken Salad
Curry powder provides a sweet and slightly spicy twist to a summertime classic. Currants, cashews, and scallions round out the flavors and provide some nice texture. Served with local mixed greens.
Heating and Plating Instructions
Chicken w/ Cherry Salsa
Toaster oven: Heat toaster oven to 275F. Place chicken breast onto tray and place in oven for 10-12 minutes or until heated through.
To plate, place slaw in center of bowl and fan the chicken slices around the slaw. Spoon the cherry salsa over the chicken.
Kheema: Indian Beef Curry
Stove-top: Place beef in a medium saute pan over medium heat. Heat the coconut-curry greens and cauliflower in a separate saute pan over medium heat. Stir everything occasionally, then place greens on one area of the plate. Place the cauliflower and beef on the plate then enjoy!
Stove-top: Place salmon in a small saute pan over medium-low heat with the sauce so it melts and coats the surface of the salmon. Place on a plate next to the salad and spoon over any extra sauce over the salmon.