#chef jules

So you want to know what's in your delivery bags this week? Well, look no further!

Menu for 1/14/13 to 1/20/13 

All meats and vegetables are organic, grass-fed, and wild-caught

Breakfast:

Pumpkin Pancakes with Ground Turkey and Grass-Fed Beef Breakfast Patties

French Egg Muffins: Made with Tomato, Mushrooms, and Ham; seasoned with Herbs de Provence

Greek Egg Muffins: Made with Bacon, Red Bell Pepper, and Olives; seasoned with Oregano

Entrées:

Hawaiian Meatza: a ground turkey breast crust with red, white, and green onions, topped with slow cooked plum tomato sauce, uncured ham steak, pineapple chunks and uncured applewood smoked bacon bits

Buffalo Meatza: a ground turkey breast crust with celery and onions topped with slow cooked plum tomato sauce, ass-kickin’ buffalo chicken chunks, and sliced radishes. Top with your favorite creamy dressing like blue cheese or ranch (I can’t outright give you cheeseJ)

Meatloaf: ground turkey breast and beef liver, infused with mushrooms, carrots, red and white onions, and garlic

Pomegranate Chicken Salad: herb roasted chicken, pomegranate seeds, supreme orange segments, crisp gala apples, green globe grapes, dried cranberries, raisins, celery, red and white onions, and chopped hazelnuts, lounging in a sweet Indian-inspired vinaigrette [apple cider vinegar, olive oil, pure maple syrup, salt and pepper, coriander, turmeric, and a dash of cayenne] Note: Add the rainbow Swiss chard strips to the chicken salad in the morning and let the dressing get absorbed into the leaves throughout the day for the ultimate flavor experience. No need for sides, this is a pretty filling meal.

Pesto Chicken: herb roasted chicken infused in a fresh walnut basil garlic pesto; enjoy with the Bibb lettuce wraps for a delightful treat.

Coconut Chicken and Shrimp: organic, air-chilled chicken breast strips and wild-caught shrimp dipped in an agave nectar and egg wash and unsweetened coconut flakes, pan-fried in coconut and/or walnut oil, paired with an apricot-orange horseradish mustard sweet and sour sauce.

Sides:

Creamed Spinach and Kale

Carrot Timbales

Roasted Beets in a sweet onion vinaigrette: pair with some fresh avocado chunks for the best flavor combination

Winter Mashed Vegetables: A sweeter combination of parsnip, rutabaga, and turnips

Steamed Herb Broccoli: infused with rosemary and thyme