Weekly Menu for December 17, 2012

Entree One: Orange-Scented Quinoa/ Roasted Sweet Potatoes/ Almonds (n)

Entree Two: Corn Penne all’Arrabbiata/ Vegan Sun-dried Tomato Sausage

Entree Three: Spinach Salad/ Tempeh Croutons/ Ginger Miso Dressing

Entree Four: Seitan Scallopini/ Parsnip Puree ++

Entree Five: Truffled Mushroom Multi-Grain Risotto

Entrée Six: Red Bean Chili

Vegetable: Balsamic Roasted Cauliflower and Onions/ Sautéed Greens

Breakfast: Scottish Oats/ Caramelized Apples

Dessert: Sugar-free Vegan Carrot Cake/ Walnuts/Soy Cream Cheese Frosting (n)

++ Contains gluten

(n) Contains Nuts


Kombu Kitchen meals are prepared in a commercial facility that contains nuts, wheat, soy, and other allergens.  Please inform us if anyone in your household has food allergies.

Weekly Menu for December 10, 2012

Entree One: Stuffed Provencal Tomatoes with Herbed Millet++

Entree Two: Fennel and Sweet Pea Whole Wheat Israeli Couscous++

Entree Three: Raw Veggie Handrolls with Pickled Carrots and Cashew Cream

Entree Four: Basil Mint Soba Noodles with Tofu, Mango and Eggplant++

Entree Five: Sweet Winter Slaw with Glazed Tempeh, Cilantro and Jalapeno

Soup: Mixed Bean Congee with Shiitake Mushrooms

Vegetable: Roasted Carrots and Sweet Potatoes/ Sautéed Greens

Breakfast: Maple Amaranth Grits with Persimmon Compote

Dessert: Vegan/Gluten-free Chocolate Peanut Butter Brownies


** Adapted from a classic Le Cordon Bleu recipe

++ contains gluten


Weekly Menu for December 3, 2012

Entree One: Turkish Brown Rice Pilaf with Grilled Zucchini

Entree Two: Wheatberries with Roasted Poblano Peppers and Pecans **

Entree Three: French Lentils with Sage, Parsnips and Baked Tofu

Entree Four: Kale and Brussel Sprout Salad with Raw Pumpkin Seed Dressing

Entree Five: Polenta Pasticciata with Vegan Bolognese and Soy Béchamel

Soup: Hearty Black Bean and Shiitake Mushroom

Vegetable: Baked Orange Acorn Squash/ Sautéed Garlic Greens

Breakfast: Pear Infused 7-Grain Cereal with Roasted Pears/

Dessert: Vegan Sugar-free Espresso Brownies


** Adapted from a classic Le Cordon Bleu recipe

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