Food

Hello food lovers,

On the menu this week is my top seller, Saag Paneer, and Butter Chicken makes its debut at Leda’s Kitchen. My versions of these well-known restaurant menu items are made from scratch: I cook up 24 pounds of spinach and make paneer from 16 gallons of local milk to yield 100+ cups of Saag Paneer. My Butter Chicken is made with local cream and milk and free-range chicken. Most important, I cook these and all my dishes from my heart. Mexican Pork Chili Colorado, a deeply flavored and colored yet mild pork stew for flavor lovers who avoid spicy food, is also on the menu. 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.

Hello Food Lovers,

It is a dream come true to cook the food I love and to share it with you. Thank you, fellow flavor seekers.

This week’s menu includes Ghee Masala Chicken (Dede C. called it “the best thing I’ve ever eaten”), Palak Rajma (Kidney Bean & Greens Curry), and Austrian-Style Pork Stew. Click the link below to see the full menu, place an order, and/or subscribe to my newsletter if you wish. I don’t post every week’s menu here, so the mailing list is the best place to stay connected.

Hello Food Lovers,

Here are some highlights of this week’s menu. Order by Tuesday, pick up Thursday (or Friday/Saturday by special arrangement). Go to ledaskitchen.com for the full menu and pricing.

Chicken Korma: One of the more well-known Indian dishes, free-range chicken in a rich and creamy cashew yogurt sauce anointed with ghee and a host of savory spices.

Hello Food Lovers,

This week’s menu includes two rich and luscious Indian dishes, dal to go with, and a tart, sweet, and savory grounding Mexican beef stew for the start of spring:

Kerala-Style Fennel Coconut Chicken Curry: A dish I learned at the traditional fishing village of Marari Beach in Kerala, India. Free-range chicken with a dozen spices, lots of ginger and garlic, and a coconut oil-rich gravy.

Hello Food Lovers,

This week’s menu includes two new dishes:

Mexican Chicken in Tomatillo Sauce: Free-range chicken cooked in a tangy, just slightly spicy tomatillo sauce that can be enjoyed dairy free or with a finish of sour cream.

Creamy Mushroom and Chickpea Curry: Roasting mushrooms brings out the most of their savory nature, and cashews make this a creamy curry. Vegan or vegetarian options.

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.

Hello food lovers,

On the menu at Leda’s Kitchen this week:

SAAG PANEER (GF/Vegetarian) $28 for 24oz (2-3 servings)
“Off the charts scrumptious!” —Nettie L. A saag that goes above and beyond: small-batch house-made paneer combined with organic spinach, lots of onions, ginger, and garlic, and  finished with a hint of cream to elevate the soft, earthy flavors of the dish.​ Mild.

KALA MASALA CHICKEN CURRY (GF/DF) $28 for 24oz (2-3 servings)
The chicken curry that fed countless Dosa Kitchen customers for a decade. Free-range chicken in a base of tomatoes, onions, ginger, garlic, and a spice mix (kala masala) created for us in India. Medium-hot spice.

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.

“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)