Hello Food Lovers,
On the menu at Leda’s Kitchen this week:
GEORGIAN POMEGRANATE-BRAISED BEEF WITH WALNUT SAUCE: Slow-braised beef and vegetables in a rich pomegranate-walnut sauce with a sweet-tart pomegranate molasses drizzle.
LOCAL TOMATO CHICKEN STEW: Free-range chicken simmered with local tomatoes, green bell peppers, chiles, and fresh basil. A dish that can only be made in summer with the best of Vermont’s produce. Last one of the season!
INDIAN EGGPLANT AND PINTO BEAN CURRY: Roasted eggplant and pinto beans in a nuanced, aromatic onion and tomato masala enriched with coconut milk.
CUCUMBER AND MINT RAITA/TZATZIKI: Goes well with the Indian Eggplant and Pinto Bean Curry and Georgian Pomegranate-Braised Beef.
MANGO LASSI . . . AND MORE!
I do not post here 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 usually 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. 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.
