“Happiness is having one Leda’s meal in your belly and another waiting for you in the fridge!” —Tim W.
This coming week’s menu is mostly Mexican inspired:
Chicken Tinga (GF/DF): Chicken thighs simmered in a savory, smoky, and slightly spicy red sauce based on tomatoes, onions, garlic, lime, and chipotle chilies in adobo sauce. Accompaniments: lime wedges and optional sour cream $28 for 24oz container (2-3 servings)
Mexican Pork Chili Colorado (GF/DF): Free-range pork shoulder slowly simmered in a vibrant, deeply savory, slightly fruity sauce made from mild Mexican guajillo and other chilis. While the spelling of “chili” is the same as the meat and/or bean dish common in the US (and the dish below), it’s a totally different type of dish. It is perfect for those who enjoy the taste of chilis without the accompanying heat. Accompaniments: lime wedges, red onion $28 for 24oz container (2-3 servings)
Masala Black Bean and Sweet Potato Chili (GF/Vegan): A unique chili featuring sweet potatoes, black beans, and a medium-spiced blend of Mexican and Indian flavors including ginger, garlic, chipotle, and garam masala. Accompaniments: pickled onions and optional sour cream $24 for 24oz container (2-3 servings)
Ginger Garlic Carrot Soup (GF): $12 for 24oz container (2-3 servings).
There are two types of ladoos on the menu, and I have added a classic Indian rice pudding to the mix. AND MORE!
Here’s how to order:
1. Place your order at http://ledaskitchen.com by Tuesday at 7PM on weeks when I’m cooking.
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.
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 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.
