Hello food lovers,
On the menu this week is my top seller, Saag Paneer, and Butter Chicken makes its debut at Leda’s Kitchen. My versions of these well-known restaurant menu items are made from scratch: I cook up 24 pounds of spinach and make paneer from 16 gallons of local milk to yield 100+ cups of Saag Paneer. My Butter Chicken is made with local cream and milk and free-range chicken. Most important, I cook these and all my dishes from my heart. Mexican Pork Chili Colorado, a deeply flavored and colored yet mild pork stew for flavor lovers who avoid spicy food, is also on the menu. I do not post on this platform every week, so the best way to keep in the loop is to subscribe to my mailing list. Click on the link to do so and to see this week’s full menu.
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 pickup address.
3. Collect your meals on Thursday between 4 PM to 7 PM or by special arrangement. Question? Text 802-246-7592.
About: 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 mostly gluten-fre weekly 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.
