Archive for the ‘Weekly Menus’ Category

Mar 03

Menu For The Week Of March 3rd, 2013

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Breakfast

Griddle Cakes and Sausage

So everyone wanted to do Bangers and Mash. I just couldn’t see eating cauliflower puree for
breakfast, and since I’m the boss, I changed it. So, a satisfying breakfast of Derr’s Artisan
lamb sausage links with coconut griddle cakes with blueberry syrup.

Green Eggs and Ham

Our take on the festive dish made famous by Dr. Seuss. Spinach and egg scramble served
with smoked ham. Happy St. Patrick’s Day!

Soup

Coddle

A classic Irish broth based soup with ground pork, onions, rutabaga, and bacon.

Salads

Spinach Salad

Baby spinach with sun-dried tomato, onion, prosciutto, and balsamic vinaigrette. (If anyone
is up to trying my Paleo feta cheese, this would be good on here, just let me know.)

German “Potato” Salad

This potato salad is typically served warm, but can be eaten cold. In our version, we’re using
rutabagas instead of potatoes and tossing them with a vinegar-based dressing, a little onion,
and a little bacon (or turkey bacon.)

Entrees

Cabbage Rolls

Our cabbage rolls are stuffed with house made corned beef and cauliflower rice, wrapped
with love and served with roasted seasonal veggies.

Irish Pasties

Ground beef, carrots, celery, and tine rutabagas inside pasties (think Irish hot pocket) and
covered in beef gravy and served with roasted carrots.

Jalapeño Salmon (Spicy)

Spicy seared salmon served with a jicama-grapefruit-jalapeno slaw. See what we did there,
spicy Salmon and then slaw to cool it down…

Reuben Pizza

Paleo rye pizza crust with our homemade thousand island dressing, topped with
sauerkraut, and Derr’s Artisan smoked corned beef sausage.

Lamb Chops

Rosemary and thyme crusted lamb chops with honey and mustard, and served on a portion
of Sheppard’s pie.

Lemon Roasted Chicken

Legs and thighs roasted with lemon and thyme, served with dill parsnips.

Chicken and Dumplings

Cozy up with this old favorite. Shredded white meat chicken in a creamy white gravy with
our Paleo herb dumplings.

Dessert

Bread Puddin’

Cinnamon-raisin bread custard with a dreamy coconut caramel sauce. Awwww yeah.

Feb 16

Menu for Week of January 17th, 2013

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Here is our menu for the week of January 17th, 2013:

Breakfast

Mexican Chirozo Scramble (Mexico)

Grass fed beef chirizo, farm fresh eggs with peppers, onions, and house cilantro salsa.

Jason’s Egg Bake

Classic Egg bake with seasoned beef, tomatoes, onions, peppers, mushrooms and tomatoes.

Soup

Roasted Red Pepper Soup

Perfect red soup for the upcoming valentines day holiday. Roasted red pepper soup with a side of paleo sour cream.

Salads

Chef Salad (New York City)

Romaine Wedge salad with cherry tomatoes, bacon (or turkey bacon) red onions, and a sliced egg and chopped chicken with our own Paleo honey mustard.

Tuna Salad (Belguim)

So, I promised I would never make this, but Chef Monica insisted that we do a beloved tuna salad of hers, so here it is. Mayo based tuna salad with, PEACHES, house pickles on a bed of spinach.

Entrees

Flaxseed Crusted Salmon (Pacific Northwest)

Salmon crusted in flaxseed and with grilled asparagus.

HM Chicken

Free range chicken seared and baked with honey mustard and topped with bacon, peppers, onions, sautéed mushrooms. Served with carrots and parsley.

Korean Style BBQ (Korea, duh)

Grass fed beef with a Korean BBQ sauce and served with a quick Kimchi.

Pollo en Papitoria (Spain)

Chicken in Almond and saffron sauce with roasted cauliflower.

Pork Tenderloin in Blueberry Sauce

Dodge City Beef pork tenderloin roasted and sliced into medallions and topped with a blueberry sauce and served with scalloped rutabagas.

Lamb and Vegetable Stew (Africa)

I have a hard time calling this a stew, it’s more of a meal, but a hearty chunky stew-type of meal. Chunks of lab, rutabagas, carrots, onions, celery and tomatoes make this stew-meal just right this time of year.

Cheeseburger Meatloaf (Arkansas)

Dry aged, grass fed ground beef mixed with herbs, spices, onion and topped with ketchup. Oh yeah, it is stuffed with Paleo cheese!

Dessert

Due of Cupcakes (Yes, you heard right)

Honey raspberry filled vanilla cupcake with vanilla bean icing and fresh raspberry garnish.

Double Chocolate cupcake with chocolate icing and chocolate drizzle garnish