Current Menu

Week of April 22nd - 26th

Monday, Tuesday & Wednesday

Wellness Menu

click for full ingredients list

Monday - April 22
BREAKFAST
Borbor Kreung: Cambodian Rice Porridge with Shredded Chicken
with Bok Choy, Bean Sprouts, Chili Crisp, Fish Sauce & Juice Shot**
LUNCH
Dal Soup & Indian Style Turmeric Chicken Salad
with Watermelon Radish, Hemp Seeds, Amaranth Seeds, Heirloom Cherry Tomatoes, Roasted Corn, Kale, Spring Mix & Sweet Curry Dressing
DINNER
Thai Style Peanut Sauce with Chicken Thigh
with Rice Noodles & Sautéed Bok Choy with Carrots
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Tuesday - April 23
BREAKFAST
Italian Stallion Frittata*
Cherry Tomatoes, Olives & Basil, Breakfast Ham and Roasted Potatoes & Fresh Fruit
LUNCH
Fisherman Salad
Tuna*, Celery, Dill, Red Onion, Pepitas, Cherry Tomatoes, Red Peppers, Arcadian, Arugula & Creamy Lemon Dill Dressing
DINNER
Carne Molida: Ground Turkey with Pineapple Relish
with Rice with Pinto Beans & Roasted Zucchini, Corn and Pickled Carrots Topped with Cilantro
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Wednesday - April 24
BREAKFAST
Raspberry Banana Muffins with Lemon Yogurt
with Hard Boiled Egg* & Seasonal Vegetables with Fruit Cup
LUNCH
Greek Style Quinoa Tabbouleh Bowl with Grilled Beef
with Grape Tomatoes, Cucumber, Kalamata Olives, Red Peppers, Mixed Greens & Red Wine Vinaigrette
DINNER
Zesty Braised Pork Ragù
with Penne Noodles, Brussels Sprouts, Red Onions and Cauliflower

Order Wellness

Plant-Based Menu

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Monday - April 22
BREAKFAST
Borbor Kreung: Cambodian Rice Porridge with Tofu
with Bok Choy, Bean Sprouts, Chili Crisp, Vegan Fish Sauce & Juice Shot**
LUNCH
Dal Soup & Indian Style Turmeric Vegan Chik'n Salad
with Watermelon Radish, Hemp Seeds, Amaranth Seeds, Heirloom Cherry Tomatoes, Roasted Corn, Kale, Spring Mix & Sweet Curry Dressing
DINNER
Thai Style Peanut Sauce with Marinated Tofu
with Rice Noodles & Sautéed Bok Choy with Carrots
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Tuesday - April 23
BREAKFAST
Italian Stallion Frittata*
Cherry Tomatoes, Olives & Basil, Breakfast Tofu and Roasted Potatoes & Fresh Fruit
LUNCH
Vegan Fisherman Salad
Tofu, Celery, Dill, Red Onion, Pepitas, Cherry Tomatoes, Red Peppers, Arcadian, Arugula & Creamy Lemon Dill Dressing
DINNER
Stewed Black Eyed Peas with Pineapple Relish
with Rice with Pinto Beans & Roasted Zucchini, Corn and Pickled Carrots Topped with Cilantro
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Wednesday - April 24
BREAKFAST
Raspberry Banana Muffins with Lemon Yogurt
with Hard Boiled Egg* & Seasonal Vegetables with Fruit Cup
LUNCH
Greek Style Quinoa Tabbouleh Bowl with Roasted Chickpeas
with Grape Tomatoes, Cucumber, Kalamata Olives, Red Peppers, Mixed Greens & Red Wine Vinaigrette
DINNER
Zesty Lentils & Mushrooms Ragù
with Penne Noodles, Brussels Sprouts, Red Onions and Cauliflower

Order Plant-Based

Notice & Allergens

NOTICE: *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
**Consuming unpasteurized fruit or vegetable juices may increase your risk of foodborne illness if you have certain medical conditions.
ALLERGENS: Our meal plans are always gluten & dairy free but we do want you to know that we work in a private commercial kitchen space where tree nuts, peanuts, shellfish, fish, sesame, soybeans, eggs, coconut, some gluten and dairy are processed. If you have a severe allergy, we don't recommend the program.

Schedule a Cooler Bag Pickup

Taking a break or not planning to re-order soon? Schedule your cooler bag pickup by messaging us via the Contact Us tool or email us at hello@westerlykitchen.com.

Thursday & Friday

Wellness Menu

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Thursday - April 25
BREAKFAST
Mushroom Cashew Spread on House-Made Rosemary and Seed Breakfast Bread
with Scrambled Eggs* & Fresh Juice Shot**
LUNCH
Coconut Red Curry Soup & Pork Tenderloin Salad
with Pickled Ginger, Carrots, Pineapple, Almonds, Kale, Spinach, Spring Mix & Ginger Tamari Dressing
DINNER
Turkey Loaf with BBQ Sauce
with Roasted Potatoes & Seasonal Vegetable Medley
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Friday - April 26
BREAKFAST
Chilaquiles Rojos
with Scrambled Eggs*, Black Beans & Fresh Fruit
LUNCH
Roasted Turkey Breast & Purple Quinoa Salad Bowl
with Cherry Tomatoes, Dried Cranberries, Matchstick Carrots, Mixed Seeds & French Dressing
DINNER
Beef Birria Bowl with Consomé
with Green Onion Brown Rice, Roasted Chayote, Carrots and Topped with Pickled Radish

Order Wellness

Plant-Based Menu

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Thursday - April 25
BREAKFAST
Mushroom Cashew Spread on House-Made Rosemary and Seed Breakfast Bread
with Scrambled Eggs* & Fresh Juice Shot**
LUNCH
Coconut Red Curry Soup & Roasted Edamame Salad
with Pickled Ginger, Carrots, Pineapple, Almonds, Kale, Spinach, Spring Mix & Ginger Tamari Dressing
DINNER
Lentils Loaf with BBQ Sauce
with Roasted Potatoes & Seasonal Vegetable Medley
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Friday - April 26
BREAKFAST
Chilaquiles Rojos
with Scrambled Eggs*, Black Beans & Fresh Fruit
LUNCH
Herbed Bean Medley & Purple Quinoa Salad Bowl
with Cherry Tomatoes, Dried Cranberries, Matchstick Carrots, Mixed Seeds & French Dressing
DINNER
Vegan Chik'n Birria Bowl with Consomé
with Green Onion Brown Rice, Roasted Chayote, Carrots and Topped with Pickled Radish

Order Plant-Based