Prepared by Chef Steven Pereyda - Beef is slow-cooked in ancho chili and tomato until tender and full of flavor. Served inside a bolillo, a traditional Mexican bread often likened to a baguette for its crispy crust and soft inside. Top it all off with slices of avocado, queso fresco and pickled red onion and plate it up alongside my fresh tortilla chips. NOTE: This item arrives chilled to keep freshness and is designed to be finished in your microwave or oven.
Tender Phnom Penh Beef Stew
$10.50
Prepared by Chef Eric Meas - This dish is inspired by a wonderful stew my mother makes. My spin on it includes spice-marinated beef with roasted carrots and zucchini. I serve with steamed coconut rice. NOTE: This item arrives chilled to keep freshness and is designed to be finished in your microwave or oven.
All Natural Chicken Caesar Salad
$10.95
Prepared by Chef Eddie Montalvo - Our Caesar salad begins with tender red and green baby romaine, sourdough croutons and shaved Parmigiano Reggiano. It is served with a seared, all-natural, antibiotic-free chicken breast from Murray's Farm in the heart of Pennsylvania. What makes it great? Our dressing. It's is made with yolks, which provide the richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing). NOTE: This item arrives chilled to keep freshness and is designed to be finished in your microwave or oven.
Vanilla-Orange Pot de Creme
$6.95
Prepared by Chef Michal Shelkowitz - Spring means rhubarb season, and I can't get enough of it! It's tart, sour flavor is such a bright and refreshing change. In this dessert, a delicate orange-scented vanilla bean pudding is topped with slow-cooked rhubarb compote. Alongside are mini madeleines, traditional French shell-shaped soft cookies made with olive oil.
Chewy Gingersnap
$2.95
Prepared by Chef Michal Shelkowitz - This chewy cookie gets an aromatic blend of warm baking spices (think nutmeg, cinnamon and cloves) and of course, the star of the show - ground ginger. The result is a sweet and spicy cookie, topped with turbinado sugar, a type of brown sugar with large granules, which gives the cookie a wonderful added crunch.
