WEEKLY MENU FOR WEDNESDAY 1/9

Main Course 

Chicken Chili Verde ​

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Fire-roasted tomatillos and poblano chili peppers sauteed with garlic, onions, celery, Mexican oregano, thyme, cilantro and smoked paprika then slowly simmered with Great Northern beans and shredded rotisserie chicken in an organic chicken stock.  Warm and hearty on a cold winter evening. Includes 2 quarts of chili, poblano Jack corn bread and chopped Sante Fe salad with cilantro vinaigrette.

$48​

Serves 4-6 

Extra Chili Quarts Available​

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Need a little extra?  Additional fridge or freezer ready quarts available for purchase.  Refrigerated stores 3-5 days, frozen up to a month.  

$16​ ea

Side Dishes

Poblano Jack Corn Bread​

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Scratch-made corn bread with just the right amount of heat from fire-roasted poblano chilies, sharp cheddar & monterey jack cheese and chopped fresh cilantro.  The perfect side with our scrumptious chili.  

Included

Salads

Sante Fe Chopped Green Salad

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Chopped Romaine lettuce, radishes, roasted corn, tomatoes, avocado and red bell peppers. Served with homemade cilantro vinaigrette dressing!

Included