Menu for August 30

Please pre-order HERE  (by Sunday midnight).

Option A:  Loaded Corn Chowder  (vegan, gluten-free)

As our family gears up for our first (and last) camping trip of the summer, I am reminded of childhood camping trips where my mom would whip up multi-course meals from scratch over a camp stove.  Corn chowder was always on the menu and I have no idea how she did it, but it was delicious every time.  (I do remember copious amounts of cheddar cheese.)

This corn chowder is simple with one little trick that totally makes it.  Cashew cream and potatoes give it a creamy thickness, and a melange of super fresh veggies add color, flavor, and crunch. 

Contains cashews.


Option B:  Beet Falafel with Parsley Tahini Sauce, Pickled Veggies, and Couscous (vegan)

This meal was a favorite among our Meal Kit focus group participants last winter, and we have been waiting for a good harvest of beets to be able to offer it this season.  These falafel patties are made with a base of chickpeas, herbs, and beets, of course, and are served over fluffy couscous (a semolina-based pasta) with a tangy sauce and sweet and sour pickled cucumbers, onions, and tomatoes.

Option C:  Beet Falafel with Parsley Tahini Sauce, Pickled Veggies, and Brown Rice (vegan, gluten-free)

If you are avoiding gluten, choose this option over Option B, as couscous contains gluten.


Please pre-order here by Sunday midnight.