At Leda’s Kitchen, I draw on my adventures as a private chef, cookbook author, and co-owner of Dosa Kitchen Food Truck to offer weekly-ish gluten-free heat-and-eat meals designed to awaken your senses and fit seamlessly into your schedule. My menus feature curries, stews, nourishing soups and stews inspired by diverse food traditions. I cook with high-quality ingredients including free-range meats and focus on local and organic sourcing. You decide when to eat, as all dishes are designed to reheat beautifully, maintaining or even increasing their original deliciousness.
To order, just follow these three simple steps!
1. Place your order at http://ledaskitchen.com by Tuesday at 7PM.
2. Look for your confirmation email with the Brattleboro pickup address.
3. Collect your meals on Thursday between 4 PM to 7 PM or by special arrangement.
Questions? ledaskitchen@gmail.com or 802-246-7592. Subscribe to my mailing list for most recent menu drops (they don’t all appear on Front Porch Forum) and get 10% off your first order with the code EATWELL.
ON THE MENU THIS WEEK:
MADRAS-STYLE CHICKEN CURRY (GF, DF)
Free-range chicken in a slightly spicy, slightly sweet and tangy curry
base of blended onions, tomatoes, carrots, and bell pepper.
$26 for 24oz container (2-3 servings)
PALAK RAJMA (GF/Vegetarian/Vegan option)
Kidney beans and greens simmered in a highly seasoned tomato-based curry sauce.
$24 for 24oz container (2-3 servings)
BORSCHT-STYLE BEEF STEW (GF)
Beloved borscht ingredients—beef, beets, carrots, cabbage, tomatoes,
celery, caraway, and more—come together in this unique take on the dish.
$28 for 24oz container (2-3 servings)
WINTER SQUASH DAL
Toor dal (lentils) cooked with tomatoes, onions, garlic, and chilies, infused
with a host of spices tempered in ghee. Complements any curry.
$16 for 24oz container (2-3 servings)
BASMATI RICE ($4 for 24oz/3 cups)
CRUNCHY VEGETABLE SALAD (24oz): $8
ORGANIC RAW CACAO MACAROONS 2 for $5
AND MORE!
