Weekly Menu for June 4, 2012

Entree One: Cilantro Scented Quinoa with Black Beans and Roasted Corn
Entree Two: Buckwheat Soba Noodles with Braised Bok Choy and Asian Peanut Slaw

Entree Three: Jasmine Brown Rice  with Roasted Root Vegetables and Glazed Tofu


Soup
: Shiitake Mushroom with Spring Greens

Grain: 7 Grain Medley                                                                           
Legume:
Pomegranate Mung Beans Salad
Vegetables: Fresh Snap Peas and Fresh Green Salad


Dessert/ Breakfast
: Coconut Rice Cream with Fresh Mango

Weekly Menu for May 28, 2012

Entree One: Vegetable Ziti with Garlic Greens and Garbanzo Beans (serve warm or cold)
Entree Two: Kamut and Navy Bean Stew (serve warm)

Entree Three: Roasted Rosemary Potatoes with Cauliflower  (serve warm or cold)


Soup
: Amaranth Quinoa and Roasted Corn Chowder  (serve warm)

Grain: Brown Rice Risotto with Sweet Potatoes, Tofu, and Sage  (serve warm or cold.)      
Legume:
French Lentils with Mustard Vinaigrette  (serve warm or cold)
Vegetables: Brussel Sprouts (serve warm or cold)


Dessert/ Breakfast
: Creamy Scottish Oats with Grilled Peaches  (serve warm or cold)

Weekly Menu for May 21, 2012

Entree One: Wheatberry Salad with Basil Vinaigrette
Entree Two: Quinoa Picadillo with Chipotle Tofu Sausage

Entree Three: Lime Scented Soba Noodles with Eggplant and Mango

 

Soup: Spring Vegetable

Grain: Brown Rice Pilaf                                                                     
Legume:
White Beans with Spring Onions
Vegetables: Grilled Vegetable Misto


Dessert/ Breakfast
: Blueberry Ginger Crostada with Ginger Tofu Cream

Weekly Menu for May 14, 2012

Entree One: Glazed Tempeh Filet and Truffle Scented Mushrooms with Creamy Polenta (serve warm)
Entree Two: Spring Barley Risotto with Fresh English Pea and Artichoke Hearts (serve warm)
Entree Three: Ancient Grain Nicoise with Dijon Vinaigrette (serve warm or cold)

Soup: Curried Cauliflower Red Lentil with Millet (serve warm)
Grain: Roasted Brown Rice and Leek Pilaf (serve warm or cold.)
Legume: Black-Eyed Peas (serve warm or cold)
Vegetables: Sautéed Mélange of Greens (serve warm or cold)

Dessert/ Breakfast: Quinoa and Amaranth Porridge with Roasted Apples, Pears, and Pecans (serve warm or cold)

Weekly Menu for May 7, 2012

Entree One: Vegan Cassoulet with Coco Beans

 

Entree Two: Orange Scented Quinoa with Honey Baked Tofu, Roasted Apricots and Parsnips, Currants and Almond

Entree Three: Lemon-mint Snap Peas and Lima Beans on a Bed of Bulgar Pilaf

Soup: Heirloom Tomato with Tarragon

Grain: Brown Rice

 

Legume: Aduki Beans

Vegetables: Grilled Asparagas

Dessert/ Breakfast: Rhubarb Crumble with Vanilla Tofu Cream

 

 

18 healthy delicious meals delivered
100% vegan macrobiotic fusion cooking
low fat using only organic vegetable and nut oils
no dairy, sugar, or wheat flour
no additives, preservatives, GSM, or colorants
organic -whenever possible
seasonal -whenever possible
fresh -always

 

The future depends on what we do in the present. ~ Gandhi
www.kombukitchen.com
617-939-9138 kitchen line

 

Weekly Menu for April 30, 2012

Entree One
Buckwheat Tabouli with Garlic Chickpeas and Tofu Tzatziki


Entree Two

Smoked Tempeh over Wilted Dandelion Greens

 

Entree Three

Wild and Black Rice with Roasted Sweet Potatoes, Baked Tofu, and Sage


Soup

Cleansing Mung Bean and Jobs Tear Congee with Shiitake Mushrooms

 

Grain
Creamy Millet


Legume
Lentils


Vegetables

Broccoli


Dessert/ Breakfast

Creamy Scottish Oats with Blackberries

Weekly Menu for April 22, 2012

Entree One
Baked Tofu and Herbed Quinoa


Entree Two

Soba Noodles with Braised Bok Choy, Kale and Carrots

 

Entree Three

Sautéed Tempeh with Cassava Pilaf and Snap Peas


Soup

Spring Greens and White Bean

 

Grain
Brown Rice


Legume
Aduki Beans


Vegetables

Grilled Vegetables Misto


Dessert/ Breakfast

Butterscotch Rice Pudding with Stone Fruit Compote

Weekly Menu for April 16, 2012

 

Entree One
Spring Vegetables Provencal with Tarragon, Sun-dried Tomatoes and Green Olives in a Lemon Caper Reduction


Entree Two

Corn Fusilli Pasta with Fresh Garden Peas and Wilted Greens Finished with Basil


Entree Three

Kombu Komfort — Vegetarian Shepherd’s Pie with Mashed Parsnip and Potato Puree


Soup

Creamy Sweet Potato with Sage and Candied Pecans


Grain

Red, Brown, and Wild Rice Medley


Legume
Soy Beans with Garlic Confit


Vegetables

Roasted Carrots, Cauliflower, Shiitake Mushrooms and Red Cabbage


Dessert/ Breakfast

Sour Cherry and Plum Crumble with a Lemon Vanilla Tofu Cream

Weekly Menu for April 9, 2012

 

Entree One
Lemon Scented Quinoa with Spring Vegetables and Baked Tofu


Entree Two

Agave Glazed Tempeh with Truffled Shiitake Mushrooms on Creamy Polenta


Entree Three

Power Protein Salad with Wheatberries* and Sprouted Soy Beans


Soup

French Lentil


Grain

Brown Rice


Legume
White Beans


Vegetables

Steamed Kale with Black Sesame Seeds


Dessert/ Breakfast

Coconut Rice Pudding with Grilled Pinapple

*contains gluten

Weekly Menu for April 2, 2012

Menu for Week of April 1, 2012

Each week we provide our clients with a complete meal plan that includes enough food for 18 nutritionally balanced meals. Our menu changes every week to reflect the seasonal availability of the best quality produce and ingredients.

Entree One
Buckwheat Soba Noodles served with a Carrot Peanut Glaze

Entree Two
7 Grain Medley served with Roasted Root Vegetables including Sweet Potatoes, Yams, Parsnips, Carrots, Whole Shallots and Garlic

Entree Three
Creamy Polenta with Braised baby Bok Choy and Shiitake Mushrooms

Soup
Mung Bean and Job’s Tear Congee

Grain
Brown Rice

Legume
Aduki Beans

Vegetables
Steamed Kale
Roasted Cauliflower
Sautéed Spinach

Breakfast/ Dessert
Coconut Rice Cream with Fresh Blueberries

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