Food

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)

“That chicken curry was a knockout! We are so grateful for you.” –John U.

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 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. On the menu for the coming week (order by January 27/pick up January 29:

Hello Food Lovers,

On the menu this week:

*Ghee Roast Chicken Curry

*Beef Keema

*Ethiopian-style Chickpea Stew

… and more

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 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. On the menu for the coming week (order by January 13/pick up January 15):

Dear Food Lovers,

Thank you for the incredible support you’ve shown me as Leda’s Kitchen celebrates its first anniversary. Since launching the business a year ago and working ten out of the twelve months, I’ve completed nearly a thousand orders, serving close to three thousand dishes! I’ve met lots of new people on Front Porch Forum!

To celebrate, take $5 off your order next week with the code iBratt5. Railways Chicken Curry, Paneer Butter Masala, and Pork Chili Colorado are on the menu.

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.