1. CHICKEN SATAY
Fresh chicken breasts are sliced into thin strips then skewered and marinated in a peanut, coconut, lime sauce. Broil or grill. Serve over rice with our peanut dipping sauce.
2. MEMPHIS DRY RUB PORK CHOP
Bone-in pork chops are rubbed with our Memphis dry mix of thyme, red pepper, celery seed, fennel seed, cumin seed, oregano, sweet paprika, mustard seed, sugar, kosher salt and black pepper. These chops can be grilled or broiled, serve with Sweet Pepper Coleslaw and cornbread.
3. SPINACH, MUSHROOM AND ONION QUICHE
A flaky butter crust is filled with an egg and cream custard and fresh spinach, mushrooms and sauteed onions. This quiche is fully cooked, and ready to heat and eat.
4. LEMON TILAPIA WITH SUNDRIED TOMATO AND CAPER SAUCE
Sweet mild Tilapia is rubbed with a lemon, parsley and pepper paste, grill or bake, top with our sundried tomato, lemon, caper, parsley, olive oil and spice sauce. Serve with Lebanese potato salad.
5. DRY RUB SKIRT STEAK WITH BARBECUE DIPPING SAUCE
Ground peppercorns, garlic, mustard seed, paprika, brown sugar and cayenne coat a skirt steak that is
ready to grill or broil. Slice thin, and dip into our barbeque steak sauce. Serve with garlic bread and Cuban black bean salad.
6. BOMBAY SLIDERS WITH GARLIC CURRY SAUCE
Ground turkey, cilantro, green onions, fresh ginger, cumin and paprika create these small burgers. Top with our curry garlic sauce. Serve on dinner rolls with slices of beefsteak tomatoes, red onion and cucumber, (three burgers per serving).
7. POLYNESIAN HONEY GINGER CHICKEN
Fresh chicken breasts are marinated in honey, garlic, ginger and Bragg’s (a very low-sodium soy sauce substitute), ready to bake or grill. Serve hot over rice with the cooked marinade as a dressing, and a citrus fruit salad.
8. CORN, CHICKEN AND GOAT CHEESE STUFFED POBLANO CHILIS
Roasted poblano chilis are stuffed with a mixture of pulled chicken breast, tomatillos, cilantro, sweet corn, goat cheese and spices, then smothered in a light salsa verde. Bake and serve with cold sweet watermelon or cantaloupe.
9. BEEF TERIYAKI
Top blade steak is sliced thin and marinated with our Teriyaki sauce of Bragg’s (a very low-sodium soy sauce substitute), sugar, ginger, garlic, red pepper, cannolla oil, toasted sesame seeds and green onions. Sauteed on the stovetop, add fresh broccoli crowns and serve over rice.
10. SHRIMP CAKES WITH CHILI LIME SAUCE
Chopped jumbo shrimp, green onions, lemon juice, cilantro, DIjon mustard and a touch of Tabasco sauce are mixed with panko breadcrumbs, formed into cakes, and ready to grill, bake or pan fry. Top with our chili lime sauce and serve with fresh citrus fruit salad and bread sticks.
11. QUINOA AND PORTABELLA MUSHROOM BURGER
Chopped portabella mushrooms, quinoa, grated zucchini, shallots, parmesan cheese, red pepper flakes, flaxseed, salt, pepper and whole wheat breadcrumbs are pattied and ready to bake or pan fry. Serve with cucumbers and yogurt sauce.
12. PORK BURGERS WITH CHILE TOMATO CHUTNEY
Ground pork, fresh parsley, garlic, cardamom, cinnamon, red pepper, eggs, and fresh bread crumbs, formed into patties for grilling. Serve in pita breads with shredded lettuce, yogurt and our sweet and tangy chili tomato chutney.
Tuesday and Wednesday – August 19th and 20th
Fresh entrées are available daily at our store, 962 Cherry Street SE, August hours: Tuesday thru Friday 11:30–7pm. To reserve entrées for pickup, call us at 406-8511.
CHICKEN SATAY
Fresh chicken breasts are sliced into thin strips then skewered and marinated in a peanut, coconut, lime sauce. Broil or grill. Serve over rice with our peanut dipping sauce.
SPINACH, MUSHROOM AND ONION QUICHE
A flaky butter crust is filled with an egg and cream custard and fresh spinach, mushrooms and sauteed onions. This quiche is fully cooked, and ready to heat and eat.
DRY RUB SKIRT STEAK WITH BARBECUE DIPPING SAUCE
Ground peppercorns, garlic, mustard seed, paprika, brown sugar and cayenne coat a skirt steak that is
ready to grill or broil. Slice thin, and dip into our barbeque steak sauce. Serve with garlic bread and Cuban black bean salad.
QUINOA AND PORTABELLA MUSHROOM BURGER
Chopped portabella mushrooms, quinoa, grated zucchini, shallots, parmesan cheese, red pepper flakes, flaxseed, salt, pepper and whole wheat breadcrumbs are pattied and ready to bake or pan fry. Serve with cucumbers and yogurt sauce.
MEMPHIS DRY RUB PORK CHOP
Bone-in pork chops are rubbed with our Memphis dry mix of thyme, red pepper, celery seed, fennel seed, cumin seed, oregano, sweet paprika, mustard seed, sugar, kosher salt and black pepper. These chops can be grilled or broiled, serve with Sweet Pepper Coleslaw and cornbread.
FROZEN ENTRÉES
Our freezer is always full of this months entrées. What's in your freezer?
SALADS AND SIDES
PASTA WITH PESTO
CUBAN BLACK BEAN SALAD
SWEET PEPPER COLESLAW
QUINOA TABBOULEAH WITH FETA
GREEK CUCUMBER, FETA, TOMATO AND OLIVE SALAD
LEBANESE POTATO SALAD
QUINOA WITH FRUIT AND PECANS
HUMMOUS
BASIL PESTO PASTA
