Friday Night Take ‘n’ Bake Dinners $25/person.
Pre-order by Tuesday at 5pm for Friday pick-up
(Between 4pm – 7pm unless otherwise arranged)
Please text orders to 907.399.7688
Choose from disposable oven safe containers or returnable glass dishes for a $10 deposit.
March 22nd
Coconut Beef Curry with Turmeric Rice,
roasted Cauliflower and Coconut Mango Slaw.
March 29th
Za’atar Chicken & Lentils with Greek Lemon Rice Pilaf
and Berry Cheesecake Baklava.
April 5th
Cranberry Onion Beef Brisket with Maple Horseradish glazed Beets,
mashed Red Potatoes, and a Green Salad with Cranberry Dressing.
April 12th
Doro Wot Chicken over Rice with Fossolia (Ethiopian Green Beans) and
Chakery (Couscous Rice Pudding) & Ethiopean Truffles.
April 19th
Smoky braised Chicken with Artichoke Olive & Basil puree,
Lemon Basil & Feta Rice, and a Pepita & Dijon Green Salad.
April 26th
Deviled Beef Short Ribs with Lemon Thyme Polenta,
Balsamic glazed Red Onions and a Tomato Salad with Tarragon Pesto.
May 3rd
Chicken Mole Enchiladas, Spiced Mexican Rice Pilaf,
Black Beans and a Tomatillo Green Salad.
May 10th
Cider-braised Pot Roast with Polenta,
Brown Butter Fennel Gratin and Fennel Slaw with Mint Vinaigrette.
May 17th
Chicken Tagine with Apricots & Olives, Almond Rice Pilaf,
Honey Balsamic roasted Carrots, and Apricot Slaw.
May 24th
Braised Short Ribs with Onions & Curry Leaves,
Garlic Parmesan Yams, Indian-style roasted Peas, and Carrot Salad.
May 31st
Jerk Chicken with Coconut Rice & Peas
and Coconut Pineapple Slaw.
