Menu for Thursday, February 19
PLEASE HAVE YOUR ORDER IN BY SUNDAY NIGHT
*gf - gluten-free
*df - dairy-free
*all green salads have Whole30 options for dressing
All prices include delivery
Glass packaging available - to be returned upon next visit
starters and salads
Jumbo Shrimp Cocktail
$12/half-dozen *gf, df, Whole30 option
Chopped Wedge Salad
Chopped Romaine, grape tomato, scallion, homemade blue cheese dressing, optional uncured bacon
$19 (1 large entrée or up to 4 side salads) / $9.50 half salad
*gf, contains dairy
Greek Salad
Chopped Romaine, pepperoncini, chick peas, cucumber, tomato, Kalamata olives, beets, homemade Greek dressing
Optional red onion - please specify.
$20 (1 large entrée or up to 4 side salads) / $10 half salad
*gf, vegan option
Spring Green Salad
Tender spring greens, dried cherries, walnuts, blue cheese, homemade balsamic vinaigrette.
Optional red onion - please specify.
$19 (1 large entrée or up to 4 side salads) / $9.50 half salad
*gf, vegan option
Organic Winter Fruit Salad
Grapefruit, orange, kiwi, apple and pineapple.
$8/pint / $16/quart
Organic Fruit salad with Berries
Fresh berries, pineapple and kiwi
$8/pint / $16/quart
Waldorf Salad - Organic chopped apple, celery, walnuts, raisins, avocado mayonnaise, lemon.
$8/pint *gf, df, Whole30
Line-caught Tuna Salad - Wild Planet® albacore tuna, avocado mayo and celery.
$8 per 5-ounce can
$12 per half-pint (1.5 cans)
*gf, df, Whole30
Organic Egg Salad - Pasture-raised organic eggs, avocado mayo, dry mustard, sea salt. $8.75 (half-pint) *gf, df, Whole30
Chicken Salad - roasted organic chicken breast, avocado mayo, dried cranberries, celery and walnuts. $9 (half-pint) *gf, df, Whole 30
Deviled Eggs Three Ways - 2 Hungarian paprika, 2 garam masala, 2 everything seasoning. $8 (half-dozen) *gf, df, Whole30
soup
Vegan Black Bean Soup
with optional sour cream garnish
$18 per quart / $9 per pint *gf, vegan
entrées
Baby Back Ribs
Niman Ranch Ribs, slow roasted and glazed with choice of Asian BBQ sauce or Whole30 BBQ sauce
$22 (half-rack) *gf, df, Whole30 option
Chicken Shawarma
with tahini sauce
*PLEASE SPECIFY BREAST OR THIGHT MEAT*
$19 (Serves 1) *gf, Whole30
Roasted Spaghetti Squash
stuffed with shiitake mushrooms, broccolini, fennel, onion, tomato, quinoa, topped with optional white cheddar
$18 (serves 1) *gf, vegan option, Whole30 option
My Mom's Baked Cod
Alaskan wild-caught cod with butter and dill
$15 (serves 1) *gf, df, Whole30 option
Baked Tofu
pressed, marinated and baked
$11 (serves 1) *gf, vegan
Roasted wild-caught Sockeye or Norwegian Salmon Filet
Norwegian = 7 to 8-ounce portion serves 1
Sockeye = 5 to 7-ounce portion serves 1
Plain, Moroccan Spiced, Dill, or Cajun *gf, df, Whole30
$14.50 Norwegian / $14 Wild-Caught
Yogurt Dill Sauce or Mustard Glaze
$15 Norwegian / $14.50 Wild-Caught
Caramelized Onion and Gruyère Quiche
almond-flour crust
$7 per piece *gf
sides
Raw Brussels Sprouts Slaw
with shallot, lemon, garlic, Dijon, olive oil, toasted almonds, optional Parmigiano Reggiano
$6 (serves 1) *gf, vegan, Whole30
Roasted Carrots
with garlic, Italian herbs, lemon
$5 (serves 1) *gf, vegan, Whole30
Roasted Asparagus
avocado oil, Fleur de sel
$6 (serves 1) *gf, vegan, Whole30
Ina Garten's Cold Beet Salad
with orange vinaigrette, oranges and shaved red onion
$6 (serves 1) *gf, vegan, Whole30 option
snacks, sweets, etc.
Carrot Cake Muffins
$5.75 (2 muffins) *gf, df
Vegan Pecan Bars
with pecan, coconut & date crust
$4.50 each *gf, vegan, paleo
Organic Kombucha
From Neu Kombucha in Downtown Farmington $6 per 12-ounce bottle
Flavors:
Tart Cherry Ginseng, Ginger, Pineapple Ginger, Lavender Lemonade, Violet Lemonade,
Super Berry, Root Beer, Chaga Cola, Peach Ginger
About our food & FAQs:
What sets our food apart?
My priorities in the preparation of your food:
The use of organic and non-GMO products.
Animal products that are sustainable and humanely-raised/produced.
A menu that offers a wide, ever-changing variety of dishes, including many plant-based offerings and superfoods.
Everything made from scratch, including dressings and sauces.
Avoidance of harmful and questionable ingredients and food additives, such as nitrites and nitrates, "natural flavors ," artificial colors, etc.
Water used in the preparation of food is purified.
Oils: Olive oil, avocado oil, coconut oil and grass-fed butter are used for fat in cooking, dressings and sauces. Grapeseed and walnut oils are occasionally used,
Do we cook for people with food allergies/restrictions?
I have great deal of experience cooking for clients with dietary restrictions. With an occasional exception, the food I cook is gluten-free. When possible, I can provide dairy-free, soy-free, egg-free, and nut-free options. The weekly menu features dishes to accommodate vegan, Paleo and dairy-free diets. Please contact me to discuss specific allergies and concerns.
*note: Most of my baked goods are totally grain-free, and are sweetened with honey, maple syrup, maple sugar and coconut sugar instead of refined sugars.
Who is cooking my food?
My name is Sally Mimura, and I am a personal chef and caterer. I prepare all of your meals with the help of my assistants, Isabelle and Michele.
What kind of cooking equipment is used?
Cast iron, stainless steel and non-toxic enamel pans.
Wood, stainless steel and silicone cooking utensils are used.
There is no reactive plastic or Teflon used in my kitchen.
How is my food packaged?
Minimizing landfill waste and limiting your exposure to toxins are serious concern of mine. Many of my clients' meals are packed in glass containers that are returned upon the next delivery. They are again washed and sterilized by me in between uses. If you prefer disposable containers, I use a combination of eco-friendly cardboard, or BPA-free plastic when it is required. All food is cooled before being placed in plastic containers to minimize risk of exposure to toxins.
What steps are taken to ensure the safety of my food?
I have a ServSafe Food Manager certification, and follow all safe practices in the procurement, transport, preparation and storage of your meals. Please contact me if you have any specific questions about food safety.
How is payment handled?
Zelle, Venmo, PayPal, cash or check.
What days and times is food delivered?
We deliver on Thursday, generally between the hours of 4 and 8:30 PM. If these times are not convenient, food can be left in a cold bag with ice bricks, or other arrangements can be made. Delivery on Friday is also available.
My priorities in the preparation of your food:
The use of organic and non-GMO products.
Animal products that are sustainable and humanely-raised/produced.
A menu that offers a wide, ever-changing variety of dishes, including many plant-based offerings and superfoods.
Everything made from scratch, including dressings and sauces.
Avoidance of harmful and questionable ingredients and food additives, such as nitrites and nitrates, "natural flavors ," artificial colors, etc.
Water used in the preparation of food is purified.
Oils: Olive oil, avocado oil, coconut oil and grass-fed butter are used for fat in cooking, dressings and sauces. Grapeseed and walnut oils are occasionally used,
Do we cook for people with food allergies/restrictions?
I have great deal of experience cooking for clients with dietary restrictions. With an occasional exception, the food I cook is gluten-free. When possible, I can provide dairy-free, soy-free, egg-free, and nut-free options. The weekly menu features dishes to accommodate vegan, Paleo and dairy-free diets. Please contact me to discuss specific allergies and concerns.
*note: Most of my baked goods are totally grain-free, and are sweetened with honey, maple syrup, maple sugar and coconut sugar instead of refined sugars.
Who is cooking my food?
My name is Sally Mimura, and I am a personal chef and caterer. I prepare all of your meals with the help of my assistants, Isabelle and Michele.
What kind of cooking equipment is used?
Cast iron, stainless steel and non-toxic enamel pans.
Wood, stainless steel and silicone cooking utensils are used.
There is no reactive plastic or Teflon used in my kitchen.
How is my food packaged?
Minimizing landfill waste and limiting your exposure to toxins are serious concern of mine. Many of my clients' meals are packed in glass containers that are returned upon the next delivery. They are again washed and sterilized by me in between uses. If you prefer disposable containers, I use a combination of eco-friendly cardboard, or BPA-free plastic when it is required. All food is cooled before being placed in plastic containers to minimize risk of exposure to toxins.
What steps are taken to ensure the safety of my food?
I have a ServSafe Food Manager certification, and follow all safe practices in the procurement, transport, preparation and storage of your meals. Please contact me if you have any specific questions about food safety.
How is payment handled?
Zelle, Venmo, PayPal, cash or check.
What days and times is food delivered?
We deliver on Thursday, generally between the hours of 4 and 8:30 PM. If these times are not convenient, food can be left in a cold bag with ice bricks, or other arrangements can be made. Delivery on Friday is also available.
