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Provisions Menus
*Menus are subject to change
*Gluten-free and dairy-free options available at checkout for an additional fee.
January
Week 1:
Meat: Greek Turkey and Spinach Meatballs with Spicy Tomato Sauce, Couscous, and Feta
Veg: Ikarian Longevity Stew with onion, tomato, fennel, and black eyed peas
Week 2:
Meat: Chicken Tikka Masala with Steamed Basmati Rice and Cucumber Mint Yogurt
Veg: Savory Red Lentil Cakes with Spinach Dal and Mint Chutney
Week 3:
Meat: Chef Kanyaa’s Red Thai Curry with Sticky Rice
Veg: Thai Basil Tofu Stir-Fry with Pineapple Fried Rice
Week 4:
Meat: Moroccan Smothered Turkey and Barley
Veg: Shawarma Spiced Cauliflower and Kale with Bulgur Mujadara & Smoky Tahini Sauce
February
Week 1:
Meat: Chicken Tinga with Onions, Chipotle, and Smoky Tomato Sauce
Veg: Sweet Potato and Black Bean Enchiladas
Week 2:
Meat: Garlic Studded Pork Shoulder with Calabrian Chilies and Lemon Gremolata
Veg: Vegetarian Moussaka with Spiced Eggplant, Blistered Tomatoes, Mushrooms, and Greek Yogurt
Week 3:
Meat: Moroccan Chicken Stew with Couscous, Garbanzo Beans, and Sweet Potatoes
Veg: Chickpea Tagine with Currants, Saffron, and Ras al Hanout
Week 4:
Meat: Kerala Style Beef with Coconut, Ginger, and Curry Leaves
Veg: Sri Lankan Kabocha Squash Curry
March
Week 1:
Meat: BBQ pulled pork with spice roasted potatoes
Veg: Baked sweet potatoes with chipotle black bean chili
Week 2:
Meat: Herb roasted chicken with moroccan chermoula sauce and fennel farotto
Veg: Baked Zucchini-Chickpea Fritters with Dill Tahini
Week 3:
Meat: Korean Beef and Peppers with sesame rice and stir fried rainbow chard
Veg: Vegan singapore noodles with tofu and house made chili oil
Week 4:
Meat: Julia’s Coq au Vin with Mashed Potatoes and Roasted Delta Asparagus
Veg: Vegetable Bouillabaisse with Cannellini Beans, Spinach, Fennel, Chickpea Croquettes, and Roasted Red Pepper Rouille
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