Grilled steak, grilled corn, fresh peaches, fresh chives, cilantro, cherry tomatoes, red onion, chopped burrata cheese, chickpeas, and white beans, tossed with an herb vinaigrette, served over a bed of arugula. *Must be ordered 72 hours in advance to endure fresh, ripe peaches. *Fun fact: this is Well Stocked NYC chef Liz’s favorite thing on the menu and something she regularly makes at home.

Greek Chicken Dense Bean Salad

Chickpeas, white beans, Kalamata olives, cucumber, red onion, feta cheese, sweet mini peppers, fresh parsley, and marinated chicken thighs in a bright lemon-y Greek dressing.

Braised, Fork-Tender Meats

Spicy Shredded Beef Over Roast Vegetables

Sweet and spicy shredded red wine-braised beef, served over roast carrots and roast beets.

Red Wine-Braised Short Ribs over Mashed Potatoes

Fork-tender short ribs braised for five hours in a red wine sauce.

Cranberry Rosemary Short Ribs

Cranberry sauce diluted in beef stock and red wine, plus fresh rosemary, create the braising liquid for short ribs to braise for five hours. Served over mashed potatoes.

Apple Cider Pot Roast

Pot roast braised with shallots, apple, apple cider, apple cider vinegar, and carrots, finished with an apple cider reduction, served over mashed potatoes.

Pomegranate Short Ribs

Short ribs braised with fresh pomegranate seeds, pomegranate juice, onion, garlic, and a splash of balsamic vinegar. Served over mashed potatoes.

Dutch Oven Short Rib Ragu

Short ribs braised until they fall apart in a red wine sauce, served over tagliatelle.

Pot Roast with Tart Cherry-Black Pepper Sauce

Pot roast braised with red wine, black pepper, onions, and tart cherries, served over mashed potatoes and topped with gorgonzola cheese.

Cranberry Balsamic Pot Roast

Pot roast braised with red wine, cranberries, maple syrup, onion, thyme, and balsamic vinegar, served over mashed potatoes.

Boeuf Bourguignon

French beef stew braised in red wine, reduced on the stove for four hours into a thick “gravy,” with carrots, onions, and caramelized mushrooms, served over garlic mashed potatoes. An adaptation of Julia Child’s Boeuf Bourguignon

Beef Stew

Red wine beef stew braised on the stove for four hours, with carrots, potatoes, onions, and mushrooms. (More of a soup consistency than the Boeuf Bourguignon)

Osso Buco

Beef shanks braised in red wine on the stove for four hours until they are fall-off-the-bone tender, with carrots, onion, celery, and a parsley-lemon gremolata, served over mashed potatoes.

Evergreen Menu

Picky Eaters’ Menu

Buffalo Chicken Dip for Families with Picky Eaters

For the picky eaters: pulled chicken breast slow cooked in buffalo sauce, mixed into a dip with light cream cheese, cheddar cheese, and homemade ranch.

For the non-picky eaters: aforementioned dip, with diced roasted cauliflower, caramelized diced onion, and wilted arugula mixed in, dotted with bleu cheese crumbles.

Chicken Quesadilla for Families with Picky Eaters

*Highly recommend reheating by oven or toaster oven. Side of caramelized green beans.

For the picky eaters: Quesadilla with cheddar cheese and diced chicken thighs

For the non-picky eaters: Quesadilla with cheddar cheese and diced chicken thighs, plus caramelized onions and jalapeño inside, and sour cream and chives on the side.

Taco Pasta

A dish designed specifically for homes with both picky eaters and non-picky eaters. The picky eaters’ portions are set aside before adding extra ingredients for the non-picker eaters.

Picky eaters version: orecchiette pasta in a taco seasoned-sauce with ground beef and cheddar cheese.

For the non-picky eaters: Above pasta with diced onion and diced tomato, with arugula wilted in, dotted with sour cream. Garnished with pickled red onion. *Must be ordered 24 hours in advance for pickled onion garnish.

Twice-Baked Potatoes, for Families with Picky Eaters

Picky eater version: baked organic russet potatoes, their filling mashed with sour cream, topped with cheddar cheese, and baked again.

Non-picky: the aforementioned twice-baked potato, sans cheddar, topped with caramelized shallot, cubed steak, and bleu or feta cheese.

Pulled BBQ Chicken, for Families with Picky Eaters

Picky eaters bowl or tacos: Slow-cooked pulled barbecue chicken thighs, seasoned red potatoes, brown rice, and cheddar cheese. Soft tortillas on the side so picky eaters can make their own tacos.

Non-picky: Aforementioned bowl with roasted garlic broccoli. Substitute in your choice of bleu cheese or feta cheese.

Macaroni and Cheese for Families with Picky Eaters

For the picky eaters: all-cheddar stovetop macaroni and cheese, made with all-organic dairy ingredients.

For the non-picky eaters: aforementioned cheddar cheese macaroni and cheese with caramelized shallots and gouda crumbles, with fresh arugula wilted into the pasta.

From-Scratch Baked Cheddar Macaroni and Cheese

Buttery breadcrumb topping. Side of garlic roasted broccoli.

From-Scratch Stovetop Cheddar Macaroni and Cheese

Extra gooey. Side of garlic roasted broccoli.

Organic Breaded Chicken Tenders with Homemade Honey Mustard Dipping Sauce

Side of garlic mashed potatoes

Pecan-Crusted Chicken Breasts with Homemade Honey Mustard Dipping Sauce

Side of garlic mashed potatoes

Broccoli-Cheddar Soup

A healthier, dressed-up adaptation on the Panera broccoli-cheddar soup, using blended carrots to add an extra serving of vegetables.

Taco Bowls

Seasoned ground beef, diced tomato, caramelized yellow onion, shredded cheddar cheese, black beans, and sour cream over lime juice-infused rice.

Chicken Nuggets

An all-organic take on a copycat recipe of the Chick-fil-a chicken nuggets, with a side of barbecue honey dipping sauce. Side of caramelized green beans.

White Spaghetti Pie

A baked casserole of spaghetti in a creamy parmesan cheese sauce, topped with sugared breadcrumbs. Side of caramelized green beans.

Risotto for Beginners

“Cheesy rice” risotto made with parmesan (omitting the wine, shallots, and caramelized garlic typically used, for a less complex flavor). Side of caramelized green beans.

Fish and Seafood

Poke Bowls

Honey-soy marinated tuna and salmon over cucumber, roasted broccoli, shredded carrot, and sticky sushi rice, garnished with sesame seeds

Sweet Chili Salmon

Honey-chili-soy marinated salmon over edamame, roasted garlic broccoli, and quinoa, garnished with sesame seeds. (gf)

Sea Salt-Crusted Salmon over Pasta with Homemade Pesto, side of caramelized zucchini

Coconut Fried Shrimp*

Coconut-battered butterflied fried shrimp, with a pineapple-sour cream dipping sauce. Side of garlic mashed potatoes or sautéed green beans. A dressed-up, healthier version of the Red Lobster classic.

Baked Boursin Salmon

Salmon filets in a garlicky herbed Boursin cheese and lemon sauce. Side of sauteed asparagus with lemon-Boursin sauce.

Chicken Dishes

BBQ Pulled Chicken

Chicken thighs slow-cooked in barbecue sauce until they are fork-tender, over quinoa, caramelized onion, caramelized zucchini cubes, and fresh corn, topped with crumbled bleu cheese.

Maple-Glazed Apple and Brie-Stuffed Chicken Breasts

Apple cider-brined chicken breasts stuffed with thin slices of apple and Brie cheese, brushed with a Dijon and maple glaze. Side of Brussels sprouts drizzled with maple-Dijon glaze.

Garlic Parmesan Chicken over Garlicky Broccoli (gf)

Chicken tenders in a sauce made from parmesan cheese and whole roasted heads of garlic.

Shredded Roast Chicken over Smoky Eggplant with Grilled Lemons

“Main course dip” made from the silky interiors of fresh eggplants charred over a gas flame and “smoked” in their jackets, tossed with garlic-infused olive oil, fresh lemon, and arugula. Topped with shredded roast garlic-brined bone-in chicken breast, served with parmesan flatbread and grilled lemons.

Shredded Roast Chicken over Roasted Beets and Brussels Sprouts*

Shredded roast chicken over Brussels sprouts and fresh beet quarters roasted in the chicken juices, balsamic reduction, fig jam, walnuts, sliced grapes, yogurt sauce (gf)

Pasta and Risotto

Italian Sausage and Zucchini Orzo

Italian sausage (choose from beef or chicken sausage) and orzo cooked in tomato sauce, with onion, zucchini, wilted spinach, fresh basil, red pepper flakes, and a splash of cream.‍ ‍Can be prepared in two separate batches with three servings that are spicy and three servings that are not-spicy.

Gouda Macaroni and Cheese

Roux-based macaroni and cheese made with aged cheddar, Gruyère, and gouda. Complimentary double-batch; option to flavor second batch with bacon (heartily recommended), homemade buffalo sauce, ranch, or broccoli-cheddar.

Goat Cheese Macaroni and Cheese

Mac and cheese that went to academic summer camp as a kid: four-cheese macaroni and cheese with goat cheese, cheddar cheese, parmesan, and romano.

Grilled Shrimp over Angel Hair with Pesto and Caramelized Red Peppers

Meat Bolognese Sauce over Pasta

Beef, pork, and pancetta Bolognese sauce made with cream and red wine, reduced and lovingly stirred on the stove for two hours; gf pasta available, lactose-free coconut milk substitution available.

Colorful Vegetable Pasta

Spinach, red bell peppers, fresh sliced tomatoes, zucchini, with pesto-ricotta sauce; option to add sliced steak, grilled shrimp, or chicken (v, gf pasta option)

Meatballs and Red Sauce

All-beef meatballs made with fresh parsley and onion, cooked for an hour on the stovetop in a homemade red wine-fresh basil red sauce. Double-batch; option to freeze second batch.

Brown Butter-Sage Butternut Squash Risotto (gf, v)

Brown Butter-Sage Butternut Squash Risotto with Bacon (gf)

Mushroom Risotto (gf, v)

Sliced Steak over Steak Juice-infused Risotto, side of sautéed asparagus or green beans (gf)

Soups

Roasted Feta Butternut Squash Soup

Butternut squash, feta cheese, and whole heads of garlic are roasted in olive oil and blended into a creamy soup. Topped with sour cream. Option to add ground chicken for extra protein.

Caramelized Onion Butternut Squash Soup

Creamy butternut squash soup with added complexity from caramelized onions and added protein from bone broth.

White Chicken Chili

Ground chicken, fresh corn, white beans, chiles, and jalapeno.

Carrot Soup

Roasted carrots pureed with caramelized onion and tahini, garnished with spiced fried chickpeas.

Bone Broth

Rich, gelatinous stock made from bones simmered for 24 hours, breaking down the collagen in the bones and releasing nutrients into the broth. Each serving typically contains 12 grams of protein.

Peach Gazpacho

Fresh peaches, Roma tomatoes, and cucumber blended into a refreshing cool soup. Garnished with sour cream and fresh basil.

Pasta e Fagioli

Tomato-based broth with white beans, caramelized onion, fresh kale, and shell pasta.

Pumpkin Wild Rice Soup

Pumpkin, chickpeas, wild rice, kale, and mushrooms. Option to add organic ground chicken for extra protein.

Creamy Cauliflower Soup

Garnished with spiced fried chickpeas.

Creamy Chicken Sausage and Kale Soup

With shallots, yellow potatoes, and red pepper for a mild spicy kick.

Spicy Black Bean Soup

Black beans, onion, red bell pepper, carrot, celery, and fire-roasted tomatoes with cayenne and chili powder, reduced on the stove for an hour. Topped with cotija cheese. Medium-spicy; can be customized to your heat preference, from mild to hot.

Salads:

Arugula and Frisee Salad with Aged Gouda, Dried Cranberries, Diced Apple, Walnuts With Cranberry Vinaigrette

Option to add shrimp or sliced steak.

Garlic Shrimp over Thai Quinoa Salad

Garlic-marinated seared shrimp over a salad of quinoa, fresh carrot, fresh cabbage, fresh mint, fresh basil, fresh jalapeño and peanuts, with a soy-fish sauce dressing.

Fall Caesar Salad

Kale, butternut squash roasted with fresh sage, shaved Parmesan, pine nuts, and pomegranate seeds tossed in house-made Caesar dressing. Option to add protein of your choosing (skirt steak, chicken breast, shrimp, baked chickpeas)

Mint-Brined Lamb Chops over Blueberry, Avocado, and Arugula Mint Salad

Mint-brined lamb chops over a salad of fresh blackberries, fresh blueberries, fresh cucumber, avocado, feta cheese, hazelnuts, and fresh mint over arugula with a mint vinaigrette. (gf)

Burrata Salad

Whole burrata, sliced dried figs, sliced peaches, arugula, balsamic glaze (gf, v)

Warm Ginger Chicken Meatball Salad

Baked chicken meatballs with fresh ginger served over a salad of edamame, cucumber, carrot, red onion, peanuts, avocado, and red cabbage with a soy-lime dressing.

Buffalo Chicken Dense Bean Salad

A zesty and protein-packed “dense bean salad” of buffalo sauce-marinated baked chicken thighs, fresh corn, radish, red peppers, chickpeas, white beans, pepper jack cheese, and cilantro tossed with a creamy buffalo dressing.

Breakfast, Snacks, and Appetizers

Fresh Berry Muffins (v)

Choose from blackberry, blueberry, raspberry

Brazilian Cheese Bread

Chewy, parmesan-cheddar rolls made with gluten-free tapioca flour.

Party Dates (gf)

Dates stuffed with an almond and goat cheese, wrapped in maple bacon

Flatbread (v)

Fresh basil, caramelized onions, balsamic reduction, shaved parmesan, atop garlic-infused EVOO dough

Gorgonzola and Pear Flatbread

Caramelized pear slices, gorgonzola cheese crumbles, arugula, and maple syrup-infused balsamic glaze

Black Bean Burgers

Black bean burgers with a yogurt-dill sauce; side salad with arugula, caramelized onions, and fresh sliced stone fruit (peaches or nectarines, depending on availability) (v; vg customization available with a coconut yogurt sauce)

Quinoa Salad (gf, v)

Quinoa, sliced grapes, Fiji apple chunks, bleu cheese crumbles, walnuts, wilted spinach

Blackberry-Raspberry Olive Oil Zucchini Muffins