Braised Garlic Short Rib
Braised Garlic Short Rib
w/ mushrooms and savory mashed potatoes
Showing all 13 results
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Buffalo Mac and Cheese
Buffalo Mac and Cheese
A marinated chicken thigh served on a bed of cavatappi pasta.
Ingredients
Boneless S+kinless Chicken Thighs, Cheddar Cheese, Pasta (cooked unenriched without added salt), Broccoli, Butter, Water, Skim Milk, Modified Food Starch Corn Vegetable Oil (contains one or more of the following soybean oil canola oil sunflower oil) Natural Flavors Cheddar Cheese Pasteurized Milk Cheese Cultures Salt Enzymes and Annatto (contain less than 1% of salt dipotassium phosphate lactic acid cellulose gum sodium citrate distilled vinegar datem mono-and-diglyceerides yeast extract citric acid and annatto) , Cayenne Pepper, Distilled Vinegar, Extra Virgin Olive Oil, Tapioca Starch Xanthan Gum, Low Fat Milk (vitamin a palmitate and vitamin d3)
Allergens: (produced in a facility that handles peanuts and treenuts)
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Cajun Shrimp Pasta
Cajun Shrimp Pasta
Cajun Shrimp Pasta is a rich, flavorful dish that blends tender shrimp with bold Cajun
spices for a mild, spicy flavor -
Chesapeake Crab-Stuffed Mushrooms with Old Bay Rice Pilaf
Chesapeake Crab-Stuffed Mushrooms with Old Bay Rice Pilaf
A plump, roasted mushroom cap generously filled with sweet lump crabmeat, gently bound
with breadcrumbs, scallions, and a touch of creamy Dijon -
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Seared Tuna with Asian Balsamic Tomato Glaze over Soba Noodles
Seared Tuna with Asian Balsamic Tomato Glaze over Chilled Soba Noodles
A cool, composed plate of sesame-crusted tuna, lightly seared and served chilled, glazed with a tangy-sweet reduction of balsamic vinegar, soy, and roasted tomato. Nestled atop a refreshing soba noodles tossed with crisp vegetables, scallions, and a light sesame-ginger dressing, this dish balances bold umami with bright, garden-fresh notes.
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Veal Marsala over Pasta
Veal Marsala over Pasta
Veal Marsala over pasta is a timeless Italian-American favorite elegant, yet deeply
comforting. It starts with tender veal cutlets, lightly floured and pan-seared to a golden
brown. The veal is then gently simmered in a Marsala wine sauce, rich with the earthy flavor of mushrooms, the sweetness of shallots, and a hint of garlic.