Chunks of lean pork are browned with carrots, onion and celery until tender. Tomatoes, red wine and a “bouquet” of Asian flavors including coriander, star anise, and fennel provide a savory and succulent finish. Freezes.
Grilled Tofu Brochettes with Organic Quinoa, Pine Nuts & Carrots
Fire roasted poblano chili stuffed with poached all natural chicken breasts, mild chilies, sour cream, Monterey Jack cheese; placed on top of a blended fire-roasted salsa sauce. Topped with Mexican queso fresco. Freezes.
The vegetarian counterpart - Fire roasted poblano chili stuffed with roasted butternut squash, zucchini, mild chilies, sour cream, Monterey Jack cheese, placed on top of a blended fire-roasted salsa sauce. Topped with Mexican queso fresco. Freezes.
This elegant entree is made with a sauce of fresh button mushrooms & long simmered leeks, paired up with our individual polenta cakes which are layered with mozzarella and garnished with parsley. Do not freeze.
Classic tortilla soup made with a wonderful base of poblano chiles and corn tortillas with cilantro, garlic, carrot and shredded chicken thighs. Crunchy corn tortillas sticks as well as a cilantro sour cream crema come on the side. NO modifications are possible for this soup,Freezes.
Organic baby spinach with fresh romaine lettuce from Salinas, California ~ washed and dried, accompanied with diced seasonal vegetables, and a house made vinaigrette. A medium is .5 pound of greens. A large is .75 of a pound of greens.