Hello food lovers,
This week’s offerings are Mexican-inspired, with mostly new to the menu dishes.
CHICKEN MOLE COLORADITO (GF/DF) $30 (2-3 servings)
Oaxacan-style mole with a complex, slightly sweet, nutty, and subtly spiced flavor profile. The deep reddish brown sauce is made with more than 20 ingredients including ancho and guajillo chiles, tomatoes, chocolate, raisins, cinnamon, and sesame seeds.
PORK AND GREEN SALSA STEW (GF/DF) $26 (2-3 servings)
Pork and hominy long-cooked in chicken stock with a tomatillo green sauce.
HOMINY AND PINTO BEAN STEW WITH PANEER CRUMBLE (GF, VEGETARIAN/Vegan option) $28 (2-3 servings)
A hearty stew starring hominy and pinto beans, flavored with garlic, a hint of jalapeño, scallions, and tomatillo salsa and house-made paneer crumbles to finish.
Plus Ginger Garlic Carrot Soup, The Fig “Bar” Ladoo (new!), Crunchy Seasonal Salad, and Cinnamon and Caramel Rice Pudding.
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.
