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Provisions Menus

*Menus are subject to change
*Gluten-free and dairy-free options available at checkout for an additional fee.

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

April

Week 1:
Meat: Rigatoni with 16 Hour Pork Sugo and Braised Rainbow Chard
Veg: Za’atar Tofu with Basil Quinoa, Hummus, and Roasted Vegetables

Week 2:
Meat: Pakistani Ginger Chicken with Basmati Rice, Naan, and Coconut Yogurt
Veg: Curry Roasted Cauliflower with Saucy Lentils

Week 3:
Meat: Jamaican Beef Curry with Orange, Lime, and
Jicama Slaw
Veg: Slow Cooked Vegetable Haitian Legim Stew with Caribbean Spices, Rice, and Plantains

Week 4:
Meat: Caramel Clay Pot Style Chicken with Vietnamese Noodles
Veg: Korean Braised Tofu with Baby Bok Choy and Warm Miso Ginger Dressing


Week 5: NO MEAL

May

Week 1:
Meat: Rigatoni with 16 Hour Pork Sugo
Veg: Eggplant Parmesan with Lentil Bolognese

Week 2:
Meat: Braised Poblano Chicken with Black Beans and Queso Fresco
Veg: Salvadorian Spinach and Mushroom Pupusas

Week 3:
Meat: Egyptian Braised Beef with Freekeh and Dukkah Roasted Vegetables
Veg: Tunisian Chickpea Stew with Harissa and Couscous

Week 4:
Meat: Haitian Stewed Poulet Creole 
Veg: Black Eyed Pea Cakes with Collard Greens and Jalapeno Crema

June

Week 1:
Meat: Brasato al Barolo with Polenta
Veg: Corsican Style Fresh Cheese and Mint Frittata

Week 2:
Meat: Somali Chicken with Jollof Rice
Veg: Berbere Spiced Ethiopian Cabbage with Stewed Lentils

Week 3:
Meat: Goan Pork Vindaloo
Veg: Afghani Eggplant with Turmeric, Ginger, and Tomatoes 

Week 4:
Meat: Pollo Pibil with Banana Leaf, Achiote, and Sour Orange
Veg: Mushroom al Pastor Tacos

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