Weekly Delivery with Personalized Cuisine
Helping Los Angeles Eat Their Vegetables
From local farms to your table
Welcome to a new improved lifestyle for you!
Here’s how it works…
Jennie and Miranda shop the local Farmers Markets every weekend and the chefs cook it up for you first thing on Monday morning.
Your freshly prepared, local food will be delivered on Monday afternoon,
or you can pick it up at the Shoppe.
Arrangements for delivery must be made prior to the first delivery.
All foods will come labeled, dated and in reusable containers.
A printed menu will come with each order and 3 suggested menus for the weekly selections.
Amounts are portioned for 3 people, depending on appetites.
Ready to go into your refrigerator! Testimonials from a few Current Clients “For a family of four with very different tastes, EVERYONE absolutely loves this food. Delicious and healthy and convenient. What’s not to like? ”
“We’re enjoying it enormously! Love all the tasty vegetables and the variety in entrees. Some favorites over the last two weeks were the meat loaf, the roasted chicken, the sangria beef, the sausage and peppers, the apples, and the carrot soup.”
“Jennie: the food is just WONDERFUL. Each of us in this house has a different palate, and yet EVERYONE loves the meals! We love our veggies. Would be thrilled for a repeat our favorites when it works for you.”
Weekly Delivery Options and PricingMeats for entrées are free of antibiotics, pastured, free range, organic, local and /or naturally raised. Portions run around a pound of meat plus sauce. Seasonal vegetables are chosen at their peak. Most with minimal preparation. All are locally grown and most are from organic farms. A trial week is suggested before a 4 week sign up. (Prices below)
Farm to Table $160. Per week choice of 3 meat entrees 4 to 5 farmer’s market vegetables 1 potato selection or rice Fresh fruits – whole or prepared a little something Sweet Delivery Fee - $30 to $40. A four week retainer is requested at the time the first order is placed.
Week OneSeared Chinese broccoli with sweet and spicy soy drizzle Roasted carrots with achiote Green beans – just so Sweet potatoes fruit salad Smashed Yukon Golds – add what you will Chinese Cabbage slaw Choices of Pastured Meats and Other offerings Sustainably Raised or Wild Salmon Roasted Rocky organic chicken (3LB) with barbeque sauce on the side Picadillo – pastured ground beef seasoned with Latin spices Fejoida – (fedge waa da) black bean and pork (vegan available) Cooked up Brown rice and beans Week Two Butternut squash and Corn Sauté Potato Pancakes with Sautéed Apples Vegetable Tian One whole Heirloom Tomato Cabbage Sauté Cauliflower Risotto Green beans just so Pastured Meats Selections Roasted Rocky Organic Chicken with Fresh tomato Salsa Meatloaf – turkey – gravy Grilled Mahi with chimmi Churri Salsa Brunswick Stew with chicken thighs, vegetables and Legumes or Carrot Ginger Soup Tempeh Skewers Week Three Sweet Potato Smash Zucchini fritters Green Beans Braised Leeks Broccoli Slaw (vegan) Seared Bok Choy Potatoes Ana Pastured Meats Choices Minced Beef in Lettuce Leaves Shrimp Scampi Style Braised Chicken Sausage with onions and peppers Chicken Marsala with Golden Mushrooms Quinoa Fritters Week Four Roasted Brussel Sprouts Homefried Potatoes Seared green vegetable medley Seared Asparagus Baked winter squash with cranberries Maple Glazed Carrots Pastured Meats Choices Turkey chili Grilled organic chicken thighs with a Shoyu sauce Lemon Sole Burgundy Beef in the true Fashion Vegan Shepherds Pie