Hello Food Lovers,
On the menu at Leda’s Kitchen this week:
LOCAL TOMATO, BASIL & BELL PEPPER CHICKEN: Free-range chicken simmered with local tomatoes, green bell peppers, chilies, and fresh basil. A dish that can only be made in summer with the best of Vermont’s produce.
SICHUAN RED BRAISED BEEF: Beef slow-cooked in a rich broth with chili bean paste, soy sauce, ginger, and toasted sesame oil. Daikon and carrots absorb the savory sauce for a subtle sweetness, while Sichuan peppercorns add a bright tingle and lingering warmth. Contains gluten.
PALAK RAJMA (KIDNEY BEAN AND SPINACH CURRY): Kidney beans and spinach simmered in a flavorful tomato curry sauce.
MANGO LASSI . . . AND MORE!
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 usually Friday/Saturday by advance arrangement. Some dishes are done by Wednesday–feel free to ask about Wednesday pickup possibilities.
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. Questions? Text 802-246-7592.
*If you miss the deadline, text me at 802-246-7592 to see what I have available (I almost always have something!)
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-free 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.
