Current Menu

Week of May 23rd - 27th

Monday, Tuesday & Wednesday

Wellness Menu

click for full ingredients list

Monday - May 23
BREAKFAST
Sun-dried Tomato, Onion and Basil Frittata
Parsley, Breakfast Potatoes, Turkey Breakfast Sausage & Fresh Juice Shot**
LUNCH
Creamy Corn Chowder & Roasted Pork Tenderloin Garden Salad
with Cherry Tomatoes, Honeycrisp Apple, Carrots, Tortilla Strips, Mixed Greens & Caper Vinaigrette
DINNER
Firecracker Chicken with Thai Basil & Sweet Thai Style Chili Sauce
Rice Noodles, & Roasted Bok Choy with Chinese Long Bean
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Tuesday - May 24
BREAKFAST
Peach Breakfast Bread with Orange Blossom Glaze
Fresh Strawberries, Turkey Sausage & Fruit Cup
LUNCH
Toasted Almonds & Herbed Chicken Salad
with Dried Apricot, Broccoli Slaw, Shredded Pickled purple Cabbage, Arugula, Spinach, Romaine & Herbed Dressing
DINNER
Roasted Italian Sausage with Beet-Rosemary Risotto
with Capers, Brussels Sprouts & Cauliflower Topped with Romesco
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Wednesday - May 25
BREAKFAST
Seasonal Vegetables & Sweet Potato Hash with Scrambled Eggs
Salsa Cup & Fresh Fruit Cup
LUNCH
Roasted Turkey & Toasted Quinoa Bowl
with Mandarin Oranges, Pepitas, Watermelon Radish, Shaved Fennel, Spinach, Mixed Greens & Citrus Vinaigrette
DINNER
Shredded Chicken with Chipotle Chimichurri
Sweet Potato Puree & Charred Broccoli with Carrots

Order Wellness
Plant-Based Menu

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Monday - May 23
BREAKFAST
Sun-dried Tomato, Onion and Basil Frittata
Parsley, Breakfast Potatoes, Maple Breakfast Tofu & Fresh Juice Shot**
LUNCH
Creamy Corn Chowder & White Beans Garden Salad
with Cherry Tomatoes, Honeycrisp Apple, Carrots, Tortilla Strips, Mixed Greens & Caper Vinaigrette
DINNER
Firecracker Tofu with Thai Basil & Sweet Thai Style Chili Sauce
Rice Noodles, & Roasted Bok Choy with Chinese Long Bean
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Tuesday - May 24
BREAKFAST
Peach Breakfast Bread with Orange Blossom Glaze
Fresh Strawberries, Maple Breakfast Tofu & Fruit Cup
LUNCH
Toasted Almonds & Herbed Tofu Salad
with Dried Apricot, Broccoli Slaw, Shredded Pickled purple Cabbage, Arugula, Spinach, Romaine & Herbed Dressing
DINNER
Roasted Gren Garbazno Beans with Beet-Rosemary Risotto
with Capers, Brussels Sprouts & Cauliflower Topped with Romesco
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Wednesday - May 25
BREAKFAST
Seasonal Vegetables & Sweet Potato Hash with Scrambled Eggs
Salsa Cup & Fresh Fruit Cup
LUNCH
Kidney Beans & Toasted Quinoa Bowl
with Mandarin Oranges, Pepitas, Watermelon Radish, Shaved Fennel, Spinach, Mixed Greens & Citrus Vinaigrette
DINNER
House-Made Veggie Patty with Chipotle Chimichurri
Sweet Potato Puree & Charred Broccoli with Carrots

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 - May 26
BREAKFAST
Granola Bowl with House-Made Pumpkin Spice Vegan Yogurt
Fresh Plum, Coconut, Nuts & Fresh Fruit Cup
LUNCH
Mushroom Wild Rice Soup with Roasted Chicken Salad
Fresh Blueberries, Apples, Walnuts, Raisins, Arcadian Greens & Balsamic Vinaigrette
DINNER
Slow-Braised Korean Style Beef with Kimchi Fried Rice
& Roasted Purple Cabbage, Broccoli with Snap Peas
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Friday - May 27
BREAKFAST
Seasonal Vegetable Fritatta with Breakfast Potatoes
Turkey Sausage & Fresh Juice Shot**
LUNCH
Salami & Beets Salad with Creamy Rosemary Dressing
Sweet Potato, Snap Peas, Golden Raisins, Spring Mix, Kale & Creamy Rosemary Dressing
DINNER
Grilled Chicken with Kalamata Olive Tomato Sauce
Yellow Squash, Zucchini and Red Onion with Lemon Zest & Quinoa

Order Wellness
Plant-Based Menu

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Thursday - May 26
BREAKFAST
Granola Bowl with House-Made Pumpkin Spice Vegan Yogurt
Fresh Plum, Coconut, Nuts & Fresh Fruit Cup
LUNCH
Mushroom Wild Rice Soup with Marinated Tofu Salad
Fresh Blueberries, Apples, Walnuts, Raisins, Arcadian Greens & Balsamic Vinaigrette
DINNER
Korean Style Edamame with Kimchi Fried Rice
& Roasted Purple Cabbage, Broccoli with Snap Peas
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Friday - May 27
BREAKFAST
Seasonal Vegetable Fritatta with Breakfast Potatoes
Maple Breakfast Tofu & Fresh Juice Shot**
LUNCH
Herbed Chickpeas & Beets Salad with Creamy Rosemary Dressing
Sweet Potato, Snap Peas, Golden Raisins, Spring Mix, Kale & Creamy Rosemary Dressing
DINNER
Green Falafel with Kalamata Olive Tomato Sauce
Yellow Squash, Zucchini and Red Onion with Lemon Zest & Quinoa

Order Plant-Based