Current Menu
Week of March 18th - 22nd
Monday, Tuesday & Wednesday
click for full ingredients list
Monday - March 18
BREAKFAST
Mushroom Scrambled Eggs*
with Roasted Red Pepper, Breakfast Potatoes, Seasonal Vegetables & Fresh Fruit Cup
LUNCH
Borscht & Eastern European Style Chicken Breast Salad
with Pickled Onions, Cucumbers, Blanched Potatoes, Broccoli Slaw, Mixed Greens & Caraway Vinaigrette
DINNER
Shrimp* Biryani Curry
with Curried Basmati Rice & Brussels Sprouts with Zucchini
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Tuesday - March 19
BREAKFAST
Farmer's Market Frittata*
with Sweet Potatoes, Mixed Vegetables & Fresh Fruit Cup
LUNCH
Grilled Steak & Quinoa Bowl
with Cherry Tomatoes, Carrots, Artichoke Hearts, Almonds, Hemp Seeds, Spinach & Red Wine Agave Vinaigrette
DINNER
Chili Colorado Roasted Pork
Tossed with Fresh Cilantro, Served with 'Dirty Rice', Onions, Yellow Squash and Cabbage
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Wednesday - March 20
BREAKFAST
Chia Seed Raspberry Rice Porridge
with Mixed Nuts, Seeds, Dried Fruit & Juice Shot**
LUNCH
Shredded Chicken Salad with House-Made Vegan Ranch Dressing
Tortilla Strips, Peas, Carrots, Sunflower Seeds, Mixed Greens, Spinach
DINNER
Chicken Pad See Ew
with Rice Noodles, Broccoli, Onion, Baby Corn & Bamboo Shoots
click for full ingredients list
Monday - March 18
BREAKFAST
Mushroom Scrambled Eggs*
with Roasted Red Pepper, Breakfast Potatoes, Seasonal Vegetables & Fresh Fruit Cup
LUNCH
Borscht & Eastern European Style White Beans Salad
with Pickled Onions, Cucumbers, Blanched Potatoes, Broccoli Slaw, Mixed Greens & Caraway Vinaigrette
DINNER
Garbanzo Beans Biryani Curry
with Curried Basmati Rice & Brussels Sprouts with Zucchini
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Tuesday - March 19
BREAKFAST
Farmer's Market Frittata*
with Sweet Potatoes, Mixed Vegetables & Fresh Fruit Cup
LUNCH
Herbed Tofu & Quinoa Bowl
with Cherry Tomatoes, Carrots, Artichoke Hearts, Almonds, Hemp Seeds, Spinach & Red Wine Agave Vinaigrette
DINNER
Chili Colorado Lentils Crumble
Tossed with Fresh Cilantro, Served with 'Dirty Rice', Onions, Yellow Squash and Cabbage
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Wednesday - March 20
BREAKFAST
Chia Seed Raspberry Rice Porridge
with Mixed Nuts, Seeds, Dried Fruit & Juice Shot**
LUNCH
Herbed Black Beans Salad with House-Made Vegan Ranch Dressing
Tortilla Strips, Peas, Carrots, Sunflower Seeds, Mixed Greens, Spinach
DINNER
Tofu Pad See Ew
with Rice Noodles, Broccoli, Onion, Baby Corn & Bamboo Shoots
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
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Thursday - March 22
BREAKFAST
Broccoli & Red Pepper Scramble*
with Brown Rice, Black Beans & Power Juice Shot**
LUNCH
Tomato Basil Bisque & Chicken Breast Side Salad
with Walnuts, Cherry Tomatoes, Manzanilla Olives, Mixed Greens, Romaine & Balsamic Dressing
DINNER
Chile Verde Con Carne
with Brown Rice, Green Peppers, Red Onions & Carrots
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Friday - March 23
BREAKFAST
Coconut-Cocoa Overnight Oats
with Dried Apple, Craisins Nuts and Fresh Strawberries & Fresh Fruit Cup
LUNCH
Cumin Turkey & Wild Rice Bowl
with Pickled Purple Cabbage, Snap Peas, Radish, Pepitas, Arugula, Mixed Greens & Creamy Turmeric Dressing
DINNER
Peruvian Style Chicken
with Cilantro Sauce, Zesty Quinoa & Roasted Corn Zucchini Salad
click for full ingredients list
Thursday - March 22
BREAKFAST
Broccoli & Red Pepper Scramble*
with Brown Rice, Black Beans & Power Juice Shot**
LUNCH
Tomato Basil Bisque & Kidney Beans Side Salad
with Walnuts, Cherry Tomatoes, Manzanilla Olives, Mixed Greens, Romaine & Balsamic Dressing
DINNER
Chile Verde Con Vegan Chorizo
with Brown Rice, Green Peppers, Red Onions & Carrots
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Friday - March 23
BREAKFAST
Coconut-Cocoa Overnight Oats
with Dried Apple, Craisins Nuts and Fresh Strawberries & Fresh Fruit Cup
LUNCH
Cumin Tofu & Wild Rice Bowl
with Pickled Purple Cabbage, Snap Peas, Radish, Pepitas, Arugula, Mixed Greens & Creamy Turmeric Dressing
DINNER
Peruvian Style Bean Patty
with Cilantro Sauce, Zesty Quinoa & Roasted Corn Zucchini Salad