WE'RE OPEN FOR DELIVERY AND PICK UP.
SOME HIGHLIGHTS from this week’s Meals-to-Go:
Modern times have removed us, more than a little, from needing to eat hearty meals that’ll “stick-to-your-ribs.” Nevertheless, Irish Lamb-Mushroom-Barley Stew with Leeks and Potatoes will really stoke your furnace—and your imagination, (visions of the British Isles, and sheaves of scythed grain?). Craving flavorful carbs, such as barley, which thickens this meaty, brothy braise, is mid-winter behavior we simply haven’t outgrown. Lucky for you, satisfaction is just within reach.
Tangy Peanut Sauce makes a splash on a seared piece of fish, full-flavored of lime leaf, ginger, sriracha and nam pla. When you’re down to the last drop served with Tuesday’s Thai-Style Asian Sea Bass, you’ll wish that we bottled it all on its own! It goes great with Coconut Rice flecked with cilantro and scallions, not to mention the Wok-Seared Peppers, Green Beans and Onions sprinkled with basil and roasted nuts.
When sautéed wild mushrooms meet sharp, aged Italian cheese, their savory synergy makes for some mind-blowing meals. Wild Mushroom Lasagna delivers this dynamic duo in every bite: the punch of parmesan and fontina paired with a formidable ensemble of cremini, king oyster, shiitake, and dried porcini mushrooms.
It’s all that fresh parsley and mint that make Lamb Meatballs so Mediterranean. That, and the bright hit of Greek feta, and raisins’ fruity tang. After a quick simmer in Aromatic Tomato Sauce seasoned with cinnamon stick and lemon, we serve them, not over strands of long pasta, but with a simple Greek Gratin of Spinach, Rice, Feta and Dill.
A braising broth of deep, dark beer, rich beef stock, and slowly caramelized onions distinguishes this Belgian Beef Stew from any other you’ll ever eat. Seasoned with a dash of brown sugar and a wisp of cider vinegar, each forkful brings with it the distant, mellow memory of bitter, sweet, and tang. Served with Farro-Sautéed Kale Pilaf.