CLIENT PROFILE

order history

3 CHEESY BEEF ENCHILADA [ground beef, onion, green chilies, tomatoes, chicken stock, milk, cheddar cheese, bell peppers, onions, cumin, lime, cilantro, corn tortillas, black beans, pinto beans, garlic

1 (vegetarian version available)

Remove lid from pan and replace with foil. Bake at 375 degrees covered for 30 minutes, remove foil and bake 15 more minutes or until melty and golden brown.

3 CHICKEN KYIV MEATBALLS [ground chicken, boursin, butter, thyme, egg, chives, side of rice pilaf + sautéed spinach

1 Vegetarian Kyiv

Air fry meatballs 375 degrees for 8-10 minutes until golden and hot. Microwave rice and spinach until hot. Alternatively you may saute in pan until hot.

3 EGG ROLL NOODLES [ground pork, shredded cabbage, carrot, cilantro, coconut aminos, sesame oil, ginger, rice noodles, side of sweet + sour sauce]

1 vegetarian substitute: vegetarian chicken

Combine all ingredients except sweet and sour sauce in saute pan and stir until hot. Drizzle with sweet and sour

Grocery Total: $221.70

Chef’s Time: $250

Total to Zelle: $471.70

Tuesday 2/3/26

CURRIED CAULIFLOWER BISQUE [cauliflower, onion, celery, apple, curry powder, coconut milk, vegetable stock, butter, lime, cilantro] 2 qts

Transfer contents to sauce pot and simmer until hot while stirring occasionally over medium heat.

BEEF + BROCCOLI [sliced prime ribeye steak, broccoli, teriyaki sauce (coconut aminos, garlic, ginger, sesame oil, sambel olek, honey), side of steamed white rice, crab rangoons (lump crab, cream cheese, scallion), side of sweet chili garlic crunch. You may swap out the rice for brown rice or quinoa for a change up] Vegetarian Swap: Beyond Steak 3/1

Simmer beef and broccoli in fry pan over medium high heat until hot. Cut a small slit in the rice bag, microwave 3 minutes or until hot. Air fry rangoons at 350 degrees for 8-10 minutes until hot.

CHICKEN LIMONE [pan seared chicken cutlets, lemon butter caper sauce (lemon, chicken stock, white wine, garlic, shallot, grassfed butter, capers, fresh parsley), fresh pasta, parmesan parker house rolls, extra side of parmesan] Vegetarian Swap: Pan Seared Lemon Impossible Chicken Patty 3/1

Preheat oven to 375 degrees. Plaee croissant rolls on sheet pan and bake 15-20 minutes until golden and toasty. Bring a stockpot of water to a boil with salt. While that’s heating up place chicken cutlets in large fry pan, add sauce. simmer until hot. Boil fresh pasta 2-3 minutes according to package directions. Pour sauce and chicken over pasta and serve with garlic bread. Air fry impossible patty 350 degrees 12-15 minutes, top with sauce.

SHRIMP SAGANAKI [pan seared lemon garlic jumbo shrimp, fried halloumi cheese, tomato orzo (orzo, tomatoes, onion, chicken stock, parmesan, brown butter), green beans] Vegetarian Swap: Chickpeas + Tofu 3/1

Boil orzo and shrimp in bag for 8 minutes or until hot. Squeeze lemon over shrimp. Air fry halloumi 400 degrees for 7 minutes, use as garnish!

Food Cost: $355.35

Chef’s Time: $250

Total to Zelle Jamie: $605.35

First delivery tuesday 1/27/26

BAKED FRENCH TOAST [broiche, vanilla custard, maple syrup, grassfed butter, cinnamon, wild blueberries]  

(3 servings) Preheat oven to 350 degrees. Bake covered with foil for 30 minutes, uncover and bake 25 more until golden in color.

TOMATO BOURSIN [tomatoes, basil, boursin, protein pasta, grilled cheese croutons] vegetarian

(4 servings) Simmer until hot. Top with croutons.

WONTON SOUP [ground pork, ginger, onion, wonton wrapper, egg, scallion, baby bok choy, coconut aminos, chicken stock] 

(3 servings as is, 1 vegetarian serving made with vegetarian chicken broth and wonton filling)

Combine broth and dumplings in sauce pan until hot.

FAJITA [cilantro lime sous vide + grilled chicken, chopped iceberg, roasted baby bell peppers, pico de gallo, roasted sweet corn, taco spiced greek yogurt, tortilla strips] 

(1 serving as is, 1 serving vegetarian)
Airfry chicken 400 degrees for 6 minutes. Toss ingredients together and top with chicken.

BALSAMIC [butter lettuce, carrots, cucumber, green onion, tomato, blue cheese, balsamic vinaigrette] 

(4 servings) Toss ingredients together.

ORANGE CHICKEN [chicken thighs, orange sauce (fresh orange, coconut aminos, ginger, honey, sesame oil, cornstarch) served with veggie fried rice with sugar snap peas, carrot, scallion, garlic, sesame oil, garlic oil] Vegetarian Swap: Quron Chicken or Sous Vide Tofu 

(3 servings as is, 1 serving tofu version)

Airfry chicken and tofu 350 degrees for 10 minutes until hot and crispy. Simmer orange sauce and combine with chicken. In a hot skillet or wok, add a little oil, garlic and sesame oil. Add rice, stir until nice and golden. Add veggies. Stir until cooked through, about 5 minutes.

SALTIMBOCCA PASTA [pork tenderloin, proscuitto, white wine butter sauce, tortello’s handmade pasta, provolone cheese, parmesan cheese, fresh sage] served with par baked boursin bread

Veg Option: Lemon + Herb Plant Based Chicken Pieces (Daring) 

(3 servings as is, 1 Veg Chicken Serving

Bring a pot of water to a boil. Meanwhile, take pork out of bag, wrap with proscuitto. Airfry 350 degrees for 8 minutes or until hot and golden. Simmer saltimbocca sauce until hot. Cook pasta according to directions, toss with extra sauce and parmesan.

Sous Vide Steak Asada Tacos

Tender marinated steak with roasted peppers, onions, and garlic-lime aioli. Topped with pico de gallo, cilantro, and a touch of queso fresco. (3 servings as is, 1 serving tofu)

Grill skirt steak 2 minutes each side until grill marked. steak is already medium rare.

Receipts

Whole Foods $ 373.08

Harrisons $46.14

Heinen’s $79.76

Chef’s Time 7 hours (4 hour block is $250) $ 437.50

Total $936.48