This weekend we're roasting free-range whole chickens, St. Louis ribs, and cauliflower with caramelized onions and fresno chili’s.
It comes with fresh-baked rosemary focaccia, heirloom tomato chickpea salad, cucumber salad, herb-roasted potatoes, and a peach crumb cake.
The meals are designed for reheating at home, and are meant to feed a hungry group of 2-3 (with left-overs).
Greek Lemon-Garlic Fire-Roasted Chicken
mesquite-grilled spatchock whole chicken from lancaster PA
with lemon garlic sauce and herbs
Grilled Harissa Spiced Pork Ribs
Rosemary Olive Oil Focaccia
Castle Valley Mills stone-ground soft wheat
Heirloom Tomato and Chickpea Salad
Sliced tomatoes, cucumbers basil, quinoa, chickpeas, balsamic vinegar
baby red potatoes, roasted garlic, rosemary
cucumber, yogurt, dill, lemon
Peach Crumb Cake
classic pound cake with Reid’s Orchard yellow and white peaches
cinnamon brown sugar streusel top
Baby Red Seedless Watermelon
whole Sugar Baby watermelon from Garners Produce
Mac and Cheese
shelburne cheddar and breadcrumbs
Mozzarella and Tomato Pizza
THIS ITEM IS AVAILABLE SATURDAY (9/12), SUNDAY (9/13).
SCHEDULE FOR PICK UP OR DELIVERY
TAKE-HOME AND RE-HEAT
12:30PM - 3:00PM