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Entries in avocado (1)

Tuesday
Sep202011

Pssst...the kitchen is OPEN

DateTuesday, September 20, 2011




First up and available next Tuesday September 25th:Portobello Mushroom and Fresh Basil Lasagna, and a Kale and Peanut Salad

Ok, here's the deal. The lasagna is made with organic whole wheat pasta, organic tomatoes, fresh basil, and portobello mushrooms...and no meat. All the cheeses used are organic as well. The serving size is a generous single portion. $10

The kale salad (I know, I had the same reaction but I can't believe how good this stuff is!) is mixed with bell peppers, carrot, and a sprinkle of peanuts all tossed in a sweet/sour peanut vinaigrette. $6

I have another great salad option which is avocado and watercress with an apple and soy sauce dressing. This one is so good my girls wouldn't stop eating it...ate the whole thing...nothing leftover. $6

Lasagna + Salad = $15

One Half Pan Lasagna (5 portions) = $35

One Whole Pan Lasagna (10 portions) = $50 

Orders in by Friday evening for pick up (Grayton or Sandestin) or drop off (Sandestin) Tuesday a.m.

Reheating Instructions (just the lasagna..):

- Cover with foil and place in preheated 350º oven for 25 minutes or so if it's been refrigerated; 45 minutes to an hour if frozen. Just keep an eye on it and monitor progress.

You can email me to place your order gregatchley@me.com

 

AuthorHappily Ahimsa | Comment3 Comments |
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