Menu for the Week of Feb 27

Please order by midnight Wed, Feb 22nd.

Lunch

First Delivery

Flank Steak Salad with Mango Chutney
Grilled juicy flank steak over a bed of mixed greens, avocado, onions, and sweet mango chutney.

Curry Chicken Salad
Curry chicken served overtop of baby spinach and tossed with celery and grapes.

Pico de Gallo Burger and Guacamole Deviled Eggs
Inspired by a recipe from Mark Sisson, these deviled eggs use avocado instead of mayonnaise. Thanks to Amanda Wisley at Crofton Crossfit for suggesting it! A lovely accompaniment to our Pico de Gallo burger.

Second Delivery

Turkey Wrap with Bacon and Homemade Mayo
Sliced turkey breast with applewood smoked bacon and a homemade paleo aioli. Served with a side salad.

Arribbiata Sausage & Peppers
We had several folks ask us sausage and peppers so here’s our tasty take: pork sausages, peppers, onions, zucchini and yellow squash in a lightly spicy tomato sauce.

Dinner

First Delivery

Okra, Tomato and Turkey Stew
Ground turkey in a tomato-based ginger, cardamom and okra stew. A winner suggested by Jillian Humphreys from Crossfit Bethesda.

Artichoke Chicken Ragout with Beet and Fennel Salad
Suggested by Trident Crossfit’s Jennifer Kessler, this is from Health Habits, which calls it “mouthwatering good.” Chicken sauteed with olives, artichokes and sun-dried tomatoes.

Lebanese Beef Kibbeh with Eggplant Puree and Spiced Zucchini
A Paleo-friendly take on Lebanese Kibbeh with blended almond exterior and pinenuts on the inside.

Second Delivery

Sautéed Sesame Pork with Spaghetti Squash Lo Mein
Strips of juicy pork served with spaghetti squash, oyster sauce, ginger, and garlic.

Grilled Chicken with Curried Banana Sauce and Grilled Vegetables
Tender grilled chicken topped with a gently sweet sauce of bananas, coriander, and curry.

Order by midnight Wed, Feb 22nd for delivery the week of Feb 27th.