Cauliflower Masala with Long Grain and Wild Rice, Tomato-Mint Raita (for 2)
Roast Turkey and Fresh Mozzarella Panini w/ Cashew-Spinach Pesto (for 2)
Served on locally baked baguette, this light dinner (or lunch) panini comes with roast turkey breast, fresh mozzarella, leaf lettuce, and tomato and dressed with delectable cashew-kale-walnut pesto (also includes garlic, basil, olive oil, Parmesan). Reheat in a preheated oven (375 degrees) or panini press. Serves two. #tomorrowslunchDONE
*Prefer vegetarian? We'll omit the turkey and double down on the mozzarella. Mention it in the notes section.
Jay's Chocolate Chip Cookies (4-pack)
Vegetarian Corn Enchilada Casserole w/ Polenta Crust (for 2)
Only a few left!
We didn't reinvent the enchilada, just reconstructed it. Jay's vegetarian enchilada casserole is filled with veggies (red bell peppers, onions, sweet potatoes, kale, corn, zucchini) and layered with brown rice, sharp Cheddar, corn tortillas, and enchilada sauce. Polenta forms the crust. We top the dish with green onions, cilantro, and more enchilada sauce. #sortalikelasagna #vegetarian #gluten-free #loadedwithveggies
Butternut Leek Bisque with Dill (for 2)
This velvety spring soup is filled with hearty leeks, butternut squash, sweet and red potatoes, carrots, onions, celery, garlic, red bell peppers, dill, parsely,and a hint of cream. Its cooks until the vegetables and seasonings meld into one mellifluous river of flavor. #vegetarian #glutenfree #plantpower
**Vegan version is available upon request.
Thai Curry Chicken with Bok Choy and Red Rice Pilaf (for 2)
Only a few left!
We simmer boneless chicken in a coconut broth with garlic, ginger, onion, red bell peppers, mushrooms, bok choy, kale,red curry paste, gluten-free soy sauce, and lime juice; the sauce is thickened with a corn starch 'slurry' and fresh cilantro tumbles in at the finish. Served over a chewy red and brown rice pilaf. #glutenfree #dairyfree
Grill-Blackened Salmon, Wilted Rainbow Kale, Herb Roasted Potatoes (for 2)
Only a few left!
Chef Paul Prudhomme's "Louisiana Kitchen" cookbook was like a bible in Jay's early restaurant life. Chef Paul's recipe for blackened seasonings is classic -- a piquant (but not overpowering) blend of white pepper, black pepper, cayenne, onion powder, garlic powder, and paprika. Jay's Grill-Blackened Salmon fillets are spice-rubbed, grilled, lemonized, and served over skillet-braised rainbow kale and spinach with Herb Roasted Red Potatoes on the side. #gluten-free #dairy-free
*Limited supply - order early before this popular dish sells out!
Big Salad w/ Dried Cherries, Almonds, Goat Cheese, Mandarin Oranges, White Balsamic Vinaigrette (for 5)
This delicious chopped salad also includes carrots, cabbage, and cherry tomatoes. Served with our housemade WhiteBalsamic Vinaigrette (sweetened with organic agave syrup.)
Char-Grilled Steak Bowl, Rice 'n Black Beans, Roasted Tomatillo Salsa (for 2)
Jay's chicken 'fajita' bowl: chicken is marinated in gluten-free soy sauce, lime juice, olive oil, parsley, garlic, cumin, and chili powder, char-grilled and served over rice and beans, topped with roasted tomatillo salsa (peppers, onions, cilantro, garlic, lime) with sour cream on the side. #glutenfree #dairyfree w/out sour cream
*Brown rice available upon request.
Pasta Primavera with Fettuccini, Peppers, Kale, Carrots, Broccoli (for 2)
First we make a killer alfredo sauce (with light cream, garlic, Parmesan, whisked-in egg yolks, parsley). Then we saute bell peppers, roasted carrots, kale, and broccoli, fold in the cooked fettuccini, and blend in the alfredo sauce - all while being careful not to break the sauce. YUM! #inthemoodforpasta