week of November 14th ~ November 18th

Tuesday- Zuppa Toscana / Broccoli Cheddar

~ You know it, you love it, and so do we, Zuppa Toscana soup really has it all. This soup begins with Thoma sausage, both sweet and hot, to make the base loaded with flavor. Then we add tomatoes, garlic, potatoes, veggies, gnocchi, and just enough heavy cream to make everything meld together.

Broccoli cheddar soup is one the whole family loves and easy way to get some veggies in your kids' diet for the day. Jess adds carrots, celery, and potatoes into the soup to make it hearty and nutritious. I recommend our herb salt bread to pair.

Wednesday- Carb Day

~Stuffed Rolls


~Olive Oil Breads

Thursday- Tuscan White Bean / Stuffed Cabbage

~ I know I have a lot of favorites, I just can't help it, there are so many good ones. But honestly this is seriously one of absolute favorite vegetarian soups. It's simple but packed with flavor from all the fresh herbs and veggies. Then the white beans break down and give this soup a texture and heartiness that keeps you coming back for more.

This soup is much loved and for good reason. Sweet cabbage, ground meat, tomatoes, along with other veggies, and rice make this soup hard to stop eating. It is comforting and may just make you feel like you are sitting in your grandma's kitchen after a long day, and she just dishing up her homemade soup to make everything better. A biscuit will really complete the imagery.

Friday- Classic Lasagna

~ Talk about comfort after a long week, saucy, cheesy, meaty layers can make anyone feel better. Jess makes a mean Lasagna and anyone who has had it knows that is the truth. We will have both meat and just cheese options. Dinner is done.

Saturday- Quiche

~Seasoned Ricotta with Fresh Tomato

~Ham and Cheddar

~Broccoli and Cheddar

***Call to Pre-Order your full-size quiche for any weekend and especially for your Thanksgiving Day. The flavors featured below are available for pick up Wednesday, November 22nd.


Salad- Greekish

~ Crisp cucumbers, fresh tomatoes, red onion, olives, and feta on a bed of romaine.

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