week of January 24th ~ January 28th

Tuesday- Super Soup / Thai Shrimp

~ Super soup is named appropriately not only because of the ingredients in it but how they all come together to make this soup a standout. It is filled with chicken, sweet potatoes, quinoa, carrots, tomatoes, greens, and just a dash of cayenne to chase away any illness that might be creeping in.

The Thai shrimp stew is a favorite for a few of us in the kitchen. The flavor is just outstanding with the red curry that Jess uses. Red curry is not spicy but a warming heat that brings the veggies, rice, and shrimp all together into a bowl of comfort.

~Olive Oil Bread

~Buttermilk Biscuits

Wednesday- Carb Day

~Stuffed Rolls


~Olive Oil Breads

Thursday- Corn Chowder / Spinach Mushroom Tortellini

~ Let's bring a little summer flavor into this wintery week with our corn chowder. This soup will have you dreaming of warm summer days with your bowl filled to the brim with sweet corn, potatoes, carrots, and herbs. An ideal soup to pair with our buttermilk biscuits.

Calling all mushroom lovers, you know this soup is for you. I personally love the way the earthiness of the mushrooms and greens pairs with the rich cheesy tortellini. Jess packs this soup with flavor and it pairs so perfectly with our rosemary garlic bread.

Friday- Thai Peanut Chicken

~ I am so excited for this meal! Thai peanut is one of my favorite flavor profiles and I know Jess makes a killer sauce. We will be slow roasting breasts and thighs until they are juicy tender, slicing them down and pairing them with jasmine rice and broccoli. It will be a full meal and one that the family might be fighting over the last few bites. Dinner is done.

Saturday- Quiche

~Buffalo Chicken and Cheddar

~Spinach, Tomato, Italian Cheese

~Beets, Greens, and Goat Cheese

***Call to Pre-Order a full-size quiche to create an easy brunch or luncheon throughout the week - 724-604-0197 ***

Salad- Roasted Beet

~Sweet roasted beets, tangy goat cheese, and candied pecans on a bed of greens.

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