This spring brought new life in a major way for my family– we welcomed Noah Fisher Strauss on April 19th. Being a new mom is exciting, joyous, and BUSY! I’m slowly getting the hang of cooking with an infant in tow, but for the next couple months I’m concentrating  my efforts on making meals for my family, tending my kitchen garden and enjoying every moment of life with my sweet baby. I very much look forward to cooking for your families again beginning in September. Happy summer everyone!

Beet and Carrot Soup

Mushroom and Mascarpone Potato Ramekins

Grass-Fed Ribeye Steaks with Parmesan Butter and Balsamic Reduction on Arugula

White Chocolate Mousse with Pomegranate Sauce

_______________________________________________________________________________________

Creamy Leek Soup

Cabbage Salad with Apples and Pecans

Cider-Braised Chicken with Roasted Root Vegetables

Cranberry Maple Pudding Cake with Homemade Vanilla Ice Cream

_______________________________________________________________________________________

Lemon Lentil Soup

Mixed Greens with Fennel and Grapefruit

Salmon with Maple Mustard Sauce with Sauteed Swiss Chard

Fresh Orange and Honey Sorbet with Ginger Snaps

_______________________________________________________________________________________

Greens with Manchego and Pears

Baked Stuffed Mussels

Homemade Whole Wheat Fettucini with Mixed Mushroom Sauce

Almond Orange Polenta Cake with Strawberry Sauce and Fresh Whipped Cream

There will be no meal deliveries during the week of Thanksgiving.  Have a great holiday!

NOTICE : Meals this week will be delivered on Wednesday, November 18th

Baked Shrimp with Feta and Tomatoes

Whole Wheat Crusty Bread

Sauteed Kale with Garlic and Lemon

Sausage and Mushroom Penne Gratin

Mixed Greens with Manchego and Pears

Carrot Fennel Soup

Optional Dessert: Pumpkin Cheesecake with Gingersnap Crust

Baked Polenta with Tomato Sauce and Fontina

Mixed Greens with Shaved Fennel, Olives, and Red Wine Vinaigrette 

Creamy Leek Soup

Cider Braised Chicken

Rosemary and Maple Roasted Root Vegetables

Kale with Garlic and Dried Cranberries

Optional Dessert: Ginger-Squash Cupcakes with White Chocolate Frosting