Hello Food Lovers,
On the menu at Leda’s Kitchen this week:
Railways Chicken Curry: Free-range chicken cooked in a tomato-onion gravy fragrant with cinnamon, fennel seeds, and other spices.
Chana Masala: Highly flavored chickpeas cooked in a rich onion-tomato gravy with lots of ginger and garlic. Comes with fun toppings: tangy sweet tamarind chutney, yogurt, and sev (crunchy chickpea cereal).
Mexican Pork Tinga: Slow-cooked free-range pork shoulder and Vermont Salumi chorizo infused with smoky, spicy chipotle.
Golden Chai Crunch Ladoos
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. Orders are due Tuesday by 7PM for pickup Thursday 4-7 or Friday/Saturday by advance arrangement.
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.
