Supper Club Menu for the Week of February 5th!

Published on Supper club

 

Roasted Pork with Chile Butter, Rosemary Potatoes. Blood Orange Salad

Roasted Pork with Chile Butter, Rosemary Potatoes. Blood Orange Salad
A delicious roast pork finished with chile butter and served alongside a hearty rosemary roasted potato and a delicious blood orange salad. This menu exemplifies everything we love about the Winter - a hearty roast pork and a refreshing citrus salad made with blood oranges. View the recipe here!

    

 

Chicken Tikka Skewers, Masala Squash & Peppers, Jeera Rice

Chicken skewers done tikka style served alongside a squash and green bell pepper masala (we'll provide the masala base and you'll make the best 'takeout' you've ever had right at home)! View the recipe here!

      

 

Seared Tofu and Rice Noodles with Spicy Peanut Sauce and Cauliflower, Carrot, Daikon Slaw*

The daikon radish sneaks into this 'pad thai like' dish of seared tofu and rice noodles served with a peanut sauce that has just a little bit of spice. Add in farm fresh mutli-colored cauliflower and rainbow carrots and you'll be Insta-famous in no time with this delightful made-at-home Asian bowl. View the recipe here!