A simplified menu this week. My kids are on Spring Break and I will not be able to do as much cooking as I would like to. I'll be back with full menus in April.
All orders (or changes to orders) must be submitted no later than midnight Sunday, March 27th, 2011. There will only be 32 portions of each dish prepared, so reservations for portions will be made on a first-come, first serve basis. Orders may be picked up any time after 3:30PM on Wednesday, or can be delivered to your house Thursday morning for an additional charge.
This soup will brighten any cold day. I start with leeks, garlic, carrots, white beans, zucchini, yellow squash, tomato, potato, and Swiss chard and add whatever other veggies look fresh and delicious and combine them with a little sea salt & fresh herbs to make this delicious & healthy soup. Vegan/Vegetarian. Low-fat. Gluten free. Freezes Well. $4 cup / $8 pint / $15 quart
No beans, no filler, just big chunks of tender beef, poblano & serrano peppers, onions, & garlic. I use my own custom roasted & blended mild Ancho-Guajillo chili powder to round out the heat. Feel free to spice it up with your favorite hot sauce. I can’t sell it by the cup because the chunks of meat won’t fit in that small of a container. Freezes well. Gluten-free. $12 pint / $20 quart
A perfect accompaniment to the Chili, this is a light & fluffy cornmeal cake topped with shredded extra-sharp cheddar cheese is great as a side or crumbled on top- also fabulous with the vegetable soup. $6 per pie pan
These cookies are sizable. Golden brown on the outside, soft & chewy on the inside, they will be baked fresh on Wednesday. Made with organic, cage-free, all-natural eggs and sugar-in-the-raw. Vegetarian. $2 each
My family’s favorite breakfast, freshly toasted just for you. Made with real Vermont Maple syrup, whole-grain rolled oats, sliced almonds, sunflower seeds, toasted wheat germ, unsweetened coconut, and dried cranberries & blueberries, this healthy treat has just a touch of cinnamon. I eat it as a topping for my homemade Greek-style yogurt, but it is great by itself with a splash of milk, and my kids eat it as a snack. Vegetarian. Low-fat. $6 pint / $10 quart
Spring is here! I can’t wait for the fresh green veggies, and here is a healthy and delicious way to celebrate the season. For you Top Chef fans, I’m stealing this recipe from Carla. Gluten-Free. $4 cup / $8 pint / $14 quart
The pecans and the goat cheese will be packaged separately, so they can be easily omitted. $7 pint / $14 quart
There are a hundred different ways to make chicken & dumplings and I can’t promise this is exactly like your grandma’s. I can only do it Devona’s way. Whole chickens are braised in homemade chicken stock until they are fall-apart tender. Add delicate hand-rolled dumplings and not much else. $9 pint / $17 quart
I’m going to let the pork marinate for 36 hours in a mix of herbs & seasoning and then wrap it in nitrate-free organic bacon. Roasted to golden brown perfection, each serving will be 1/3-1/2 pound of tenderloin and a healthy portion of creamy organic polenta. Gluten-free. $12 per serving
Same as above but without the bacon. Gluten-free. Low-Fat. $10 per serving
Steamed Fresh Organic Broccoli with Garlic & Extra Virgin Olive Oil
Vegan. Low-Fat. $3 cup / $6 pint / $11 per quart
Baked fresh for you on Wednesday. Made with organic, cage-free, all-natural eggs. Vegetarian. $2 per slice / $12 whole cake
My family’s favorite breakfast, freshly toasted just for you. Made with real Vermont Maple syrup, whole-grain rolled oats, sliced almonds, sunflower seeds, toasted wheat germ, unsweetened coconut, and dried cranberries & blueberries, this healthy treat has just a touch of cinnamon. I eat it as a topping for my homemade Greek-style yogurt, but it is great by itself with a splash of milk, and my kids eat it as a snack. Vegetarian. Low-fat. $6 pint / $10 quart
If you would like to order, please use the order form in this link:
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All orders (or changes to orders) must be submitted no later than midnight Sunday, March 13th, 2011. There will only be 32 portions of each dish prepared, so reservations for portions will be made on a first-come, first serve basis. Orders may be picked up any time after 3:30PM on Wednesday, or can be delivered to your house Thursday morning for an additional charge.
To place your order, please use this ordering form:
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Similar to a classic French Onion Soup, but with a slight Creole kick. The soup will come with a container of freshly grated cheese and a freshly toasted crouton that you can simply sprinkle on top of the soup, or prepare under a broiler French-Onion style. $4 cup / $8 pint / $14 quart
Shredded red & white cabbage, spinach, red & green onions topped with a Creole mustard & mayonnaise dressing. Vegetarian. Gluten-free. $7 pint / $14 quart
My apology to okra lovers, but my husband can’t stand it. So there will be no okra in my gumbo. There will be a true brown roux, and real file powder. I try to keep this gumbo mild enough for my kids, but please feel free to amp it up with your favorite hot sauce. Freezes well. $11 pint / $20 quart
I’m going to let the steak marinate in copious amounts of red wine, garlic, and just a touch of Creole Spice rub until they are nice and tender. Then I’ll grill them up and serve them over rice with a Creole Tomato Sauce on the side. Gluten-free. $12 per serving
Baked fresh for you on Wednesday. Made with organic, cage-free, all-natural eggs. Vegetarian. $3 for 2 cookies
My family’s favorite breakfast, freshly toasted just for you. Made with real Vermont Maple syrup, whole-grain rolled oats, sliced almonds, sunflower seeds, toasted wheat germ, unsweetened coconut, and dried cranberries & blueberries, this healthy treat has just a touch of cinnamon. I eat it as a topping for my homemade Greek-style yogurt, but it is great by itself with a splash of milk, and my kids eat it as a snack. Vegetarian. Low-fat. $6 pint / $10 quart
All orders (or changes to orders) must be emailed to jenn@chefwylie.com no later than midnight Sunday, February 27th, 2011. There will only be 32 portions of each dish prepared, so reservations for portions will be made on a first-come, first serve basis. Orders may be picked up any time after 3:30PM on Wednesday, or can be delivered to your house Thursday morning for an additional charge.
I learned to make this peasant soup in the spa town of San Pellegrino Terme in Italy, and I have been addicted ever since. This soup is at its best in August/September with tomatoes and basil straight from the garden, but I just can’t wait! So I’ll be using the finest jarred San Marzano tomatoes from Italy I can find and fresh baked Italian bread to tide me over till then. Vegetarian. Low-Fat. $4 cup / $8 pint / $14 quart
If arugula is looking good next week, I’ll be sure to incorporate it with the fresh greens. Vegetarian. Gluten-free. $7 pint / $14 quart
I make my own ricotta for this dish because it tastes so much fresher than store-bought. I mix it with prosciutto, lemon zest, nutmeg, and some free-range organic eggs to make a luscious filling for the shells and then top it with homemade sugo di Pomodoro (tomato sauce) and mozzarella. Freezes well. $11 per serving
Same as above, no prosciutto. Freezes well. $10 per serving
These cookies are sizable. Golden brown on the outside, soft & chewy on the inside, they will be baked fresh on Wednesday. Made with organic, cage-free, all-natural eggs and sugar-in-the-raw. Vegetarian. $2 each
My family’s favorite breakfast, freshly toasted just for you. Made with real Vermont Maple syrup, whole-grain rolled oats, sliced almonds, sunflower seeds, toasted wheat germ, unsweetened coconut, and dried cranberries & blueberries, this healthy treat has just a touch of cinnamon. I eat it as a topping for my homemade Greek-style yogurt, but it is great by itself with a splash of milk, and my kids eat it as a snack. Vegetarian. Low-fat. $3 cup / $6 pint / $10 quart
All orders (or changes to orders) must be emailed to jenn@chefwylie.com no later than midnight Sunday, February 20th, 2011. There will only be 32 portions of each dish prepared, so reservations for portions will be made on a first-come, first serve basis. Orders may be picked up any time after 3:15 PM on Wednesday, or can be delivered to your house Thursday morning for an additional charge.
I promised my husband I’d get this on the menu before it got too warm outside. Loaded with fiber, protein, potassium, and B vitamins, this green pea soup is comforting and truly nourishing. Dried split peas are simmered with carrot, onion, celery, fresh marjoram & thyme. $4 cup / $8 pint / $15 quart
Same as above, but no ham, and without any meat-based broth. Vegetarian/Vegan. $3 cup / $6 pint / $12 quart
Romaine, cucumber, scallion, and tomato, chopped and ready for Ranch Dressing that is nothing at all like what you buy in a bottle. Vegetarian. $7 pint / $14 quart
Tis the season for this slow-cooked classic. My kids are already excited about it. Corned beef is slow simmered with stout beer, onion, carrot, and cabbage until fork tender. $12 per serving
A perfect pairing to soak up the juice from the corned beef & cabbage, or delicious all by itself. Vegetarian. $3 cup / $5 pint / $10 per quart
These bite-sized confections are delicate, yet rich. Made with Callebaut bittersweet chocolate, they are the real deal. Baked fresh for you on Wednesday. $1 each
I’m switching up the granola this week and using honey instead of maple syrup. There is no refined sugar in my granola. This is my family’s favorite breakfast, freshly toasted just for you. Made with whole-grain rolled oats, sliced almonds, sunflower seeds, toasted wheat germ, unsweetened coconut, and dried cranberries & blueberries, this healthy treat has just a touch of cinnamon. I eat it as a topping for my homemade Greek-style yogurt, but it is great by itself with a splash of milk, and my kids eat it as a snack. $3 cup / $6 pint / $10 per quart
All orders (or changes to orders) must be emailed to jenn@chefwylie.com no later than midnight Saturday, February 12th, 2011. There will only be 32 portions of each dish prepared, so reservations for portions will be made on a first-come, first serve basis. Orders may be picked up any time after 3:15PM on Wednesday, or can be delivered to your house Thursday morning for an additional charge.
An excellent source of folate, iron, and cholesterol-reducing fiber, you’ll never guess this rich, satisfying soup is actually good for you. Made with organic red lentils, homemade chicken broth, onion, garlic, Arborio rice, and just a hint of paprika. Freezes well. $3 cup / $6 pint / $11 quart
I’m not going to slice this loaf for you because it tends to fall apart when touched, and I like it that way-tender and juicy. Lightly glazed with Balsamic vinegar and a touch of Dijon, each loaf is served with a decadent mash of both organic sweet and Yukon Gold potatoes. Freezes well. Weight listed is for pre-cooked meatloaf.
$12 mini loaf – ½ lb loaf w/ 1 cup of mash (generous single serving)
$20 1lb loaf w/ 2 cups of mash (2-3 servings)
$35 2lb loaf w/ 4 cups of mash (5-6 servings)
My kids eat this like popcorn. If you have never had roasted cauliflower, you are in for a surprise. $4 cup / $8 pint / $14 quart
I realize these are not everyone’s favorite vegetables, but I personally find them delicious. $3 cup / $6 pint / $11 quart
Soft and cake-like, these delicate scones have miniature chocolate chips, orange zest, and Grand Marnier. No nuts. Please order in multiples of 2. If you would like raw scones frozen in vacuum-sealed bags to bake at your convenience, please specify. 2 for $3
My family’s favorite breakfast, freshly toasted just for you. Made with real Vermont Maple syrup, whole-grain rolled oats, sliced almonds, sunflower seeds, toasted wheat germ, unsweetened coconut, and dried cranberries & blueberries, this healthy treat has just a touch of cinnamon. I eat it as a topping for my homemade Greek-style yogurt, but it is great by itself with a splash of milk, and my kids eat it as a snack. $3 cup / $6 pint / $10 quart
All orders (or changes to orders) must be emailed to jenn@chefwylie.com no later than midnight Sunday, February 6th, 2010. There will only be 32 portions of each dish prepared, so reservations for portions will be made on a first-come, first serve basis. Orders may be picked up any time after 3:15 PM on Wednesday, or can be delivered to your house Thursday morning for an additional charge.
Fresh organic broccoli is paired with organic chicken stock, leeks, and organic milk with just a touch of cheddar cheese for richness. $3 cup / $6 pint / $12 quart
I brown and then slowly braise organic chicken thighs and root vegetables in apple cider vinegar, apple cider, and broth until they are falling-apart tender. Served over long-grain jasmine rice and topped with parsley and scallion, this was an instant family favorite. $10 per serving
Traditional Belgian beef stew, slowly braised in Chimay Ale and served with buttered noodles. This is my husband’s favorite winter dish. Freezes well. $11 per serving
This one is a favorite with my kids. I cook carrots until they are just soft with fresh ginger and a drizzle of honey, then add fresh mint at the very end. $3 cup / $6 pint / $10 quart
My daughter’s favorite because it’s chocolate in chocolate! I use the good stuff- along with sugar-in-the-raw, organic free-range eggs, and organic butter. Truly decadent, these rich fudgy brownies will satisfy any chocolate lover. $2 each
My family’s favorite breakfast, freshly toasted just for you. Made with real Vermont Maple syrup, whole-grain rolled oats, sliced almonds, sunflower seeds, toasted wheat germ, unsweetened coconut, and dried cranberries & blueberries, this healthy treat has just a touch of cinnamon. I eat it as a topping for my homemade Greek-style yogurt, but it is great by itself with a splash of milk, and my kids eat it as a snack. $3 cup / $6 pint / $10 quart
All orders (or changes to orders) must be emailed to jenn@chefwylie.com no later than midnight Saturday, January 22nd, 2011. There will only be 40 portions of each dish prepared, so reservations for portions will be made on a first-come, first serve basis. Orders may be picked up at any time after 3:15PM on Wednesday, or can be delivered to your house Thursday morning for an additional charge.
This creamy soup is made with heirloom pumpkins, including the gorgeous French Rouge variety, onions, chicken stock, and a hint of bourbon. Low-fat. Gluten-free. Freezes well.
$4 per cup
$8 per pint (2 cups)
$15 per quart (4 cups)
$6 per pint
$12 per quart
A much lighter & healthier take on chili, I use my own custom roasted & blended chili powder to season ground turkey, white beans, and fresh serranos. Low-fat. Gluten-free. Freezes well. $4 per cup
$8 per pint (2 cups)
$16 per quart (4 cups)
A perfect accompaniment to the Chili, this is a light & fluffy cornmeal cake topped with shredded extra-sharp cheddar cheese is great as a side or crumbled on top- also fabulous with the pumpkin soup. $6 per pie pan
These soft, cake-like scones are infused with fresh rosemary and Italian Limoncello liquor. Made with organic free-range eggs, organic heavy cream & sugar in the raw. $2 each
My family’s favorite breakfast, freshly toasted just for you. Made with real Vermont Maple syrup, whole-grain rolled oats, sliced almonds, sunflower seeds, toasted wheat germ, unsweetened coconut, and dried cranberries & blueberries, this healthy treat has just a touch of cinnamon. I eat it as a topping for my homemade Greek-style yogurt, but it is great by itself with a splash of milk, and my kids eat it as a snack. Vegan/Vegetarian. Low-fat. $3 per cup
$6 per pint (2 cups)
$10 per quart (4 cups)