Friends and neighbors,
Every Monday we deliver a quantity of meals in batches of 6, cooked by our partner chefs Tony and Rhonda Gruska of Bauman Wellness, in the beautiful commercial kitchen of our partner Ed Bauman. We will post some pics of it sometime soon so that you can see this magnificent place!
Tony and Rhonda (they are both really photogenic!)
We will post the menus every week here!
Menus for Monday 2/22, provided by Bauman Wellness.
Caribbean black beans and collard greens with turmeric coconut rice and mango chutney (vegetarian)
Stewed chickpeas with Meyer lemon dino kale and roasted cauliflower (vegetarian)
Green rice w pinto beans and carrots, with cilantro tomatillo salsa (vegetarian)
Menus for Monday 3/1, provided by Bauman Wellness.
The soaking beans
The spinach:
The final product:
Collards:
Bourbon-braised pork butt:
Menus for 3/8:
#1. South Indian dahl with japonica rice and cilantro mint sauce
#2. Asparagus fried rice with carrots, peppers and a peanut garnish
#3. Chicken cacciatore with cheesy cheddar polenta
Cooked by the wonderful Rhonda and Tony Gruska!
A few pictures:
Gorgeous looking dahl (lentils).
Chicken cacciatore: looks so good it is hard to pass on…
Delicious cheezy polenta: so appetizing!
Menus for 3/15, cooked by Tony and Rhonda Gruska!
1 - Borscht with white beans, gorgeous! (veggie)
Look at this color!
2 - West African peanut stew with lentils, yum! (veggie)
Hard to resist eating it as you take a pic…
3 - Roasted chicken with asparagus, cauliflower, curried rice pilaf. So flavorful!
Menus for 3/22, cooked by Tony and Rhonda Gruska!
Please note that these requesting vegetarian meals got 6 meals but only menus 1 and 2, along with savory biscuits.
3/29/21 menu:
#1- regular or veggie chunky, rich chili. Both have black, pinto, cranberry and kidney beans; brown rice. Regular comes with beef. Delicious!
#2 - Herb Swiss chard frittata served with meyer lemon, broccoli and kale. Savory veggie dish.
#3 - Hummus and tabbouleh salad with roasted red peppers, olives, artichoke hearts and cucumber. Beautiful veggie dish.
4/5/21 menu:
#1- regular or veggie polenta. Regular is topped with meat sauce and veg with fresh Mozzarella. Both are in a tomatillo cilantro sauce and garnished with scallions and kale sautéd with onion and Meyer lemon zest.
4/5/21
Meal #2 veggie:
Smoky bean and collard stew with garbanzo and giant beans. Great for a cold day!!
4/5/21
Meal #3 veggie: Red bell peppers stuffed with rice, fresh mozzarella, black olives and capers in a tomato based sauce atop rice with fennel, onions and celery. So colorful!
4/12/ 21
#1, Marinated Salad, regular and veggie options. Both are full of color with artichoke hearts, black olives, garbanzo beans, celery, fennel, fresh mozzarella and labneh (yogurt) cheese. Regular option includes pork sausage.
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4/12/21
Note: Each regular meal bag of three containers will have two stews and one salad. Each veggie meal bag will have two veg salads and one stew.
4/19/21. Meal Number 1
Meatballs in tomato sauce on top of cheesy polenta. Top with chard and ricotta salata
Meal Number 2
3 Bean and Kale minestrone soup. Chicken broth with chickpeas and black-eyed peas and butter beans! Yummy!
Meal Number 3
Vegetarian black bean soup with collard greens over cilantro rice. Top with lime cilantro sour cream. Tasty!
4/19/21
Note: Vegetarians will receive 3 containers of black bean soup in their bags.
