menu
Week of 4/5/2021
monday
4/5
MEATBALLS + POLENTA
grass-fed beef + ricotta meatballs with san marzano tomato + basil sugo.
stone ground polenta with ricotta, fontina, black truffle cream, + chives.
roasted asparagus with lemon-caper butter.
mixed greens salad + sundried tomato vinaigrette
SWEET POTATO ZOODLE BOWL
miso-roasted sweet potatoes, snap peas, marinated tofu, grated carrots, + scallions over fresh zucchini noodles with roasted sesame citrus dressing
For Your Kids
Monday: kiddo’s spaghetti + meatballs- grass-fed beef meatballs + linguine, roasted green beans, marinara on the side
tuesday
4/6
TINGA TACOS
tomato + chile braised shredded chicken breasts + thighs.
saffron + paprika rice with roasted peppers + tomatoes.
refried black beans with crispy bacon, caramelized onions, + charred garlic.
cucumber + pickled red onion pico de gallo.
roasted tomatillo salsa verde. corn tortillas
TACO SALAD!
Mrs. Chips’ famous tortilla chips, covered in shredded iceberg lettuce with diced tomatoes, queso fresco, pinto beans, pickled red onions, chipotle lime crema, with roasted tomato vinaigrette
For Your Kids
Tuesday: quesadillas- shredded chicken + cheddar jack cheese in flour tortillas with plain rice, black beans, + honey-lime sour cream
wednesday
4/7
SKIRRRRRRRRRRRRT STEAK
chimmichurri marinated skirt steak.
crispy yukon potatoes with charred sweet corn + poblano crema.
roasted zucchini + butternut squash with pumpkin seed + sweet plantain mole.
baby spinach + arugula salad with shaved carrot + radish, plantain chips, + guava vinaigrette
ROASTED CHICKEN + CAULIFLOWER SALAD
herb-marinated chicken, sumac roasted cauliflower, roasted baby carrots + shaved fennel over arugula, watercress, endive + herb salad with roasted red pepper vinaigrette
For Your Kids
Wednesday: lasagna! layers of sausage + pepper ragu with mozzarella cheese + tomato sauce. roasted carrots + parm on the side
thursday
4/8
SPRING BBQ!
thyme + beer-braised pork shoulder with sweet carolina gold style BBQ sauce.
smokey cabbage + spring veggie slaw with buttermilk-spring onion-ranch dressing.
macaroni salad with cherry tomatoes, shaved peppers, caramelized onions, mint, parsley, + sweet pea mayo.
loaded baked potatoes with bacon, cheddar, scallions, + paprika garlic butter.
scallion + cabot cheddar buttermilk cornbread
STUFFED PEPPERS
red + green bell peppers stuffed with gold quinoa, roasted mushrooms, “parmesan breadcrumbs”, + caramelized shallots with spaghetti squash, baby kale, + saffron honey drizzle
For Your Kids
Thursday: sesame-orange chicken- roasted chicken breast tossed in sesame orange glaze, with jasmine rice + steamed broccoli
friday
4/9
CROSS-CUT SHORT RIB
soy marinated cross-cut/kalbi/flanken short ribs with salted plum + guajillo steak sauce.
roasted purple potatoes with sweet smoked paprika aioli + fried shallots.
charred broccoli crowns with green pea curry “pesto”.
steamed brown rice with spring onion + sesame
CHICKEN LETTUCE WRAPS
diced chicken breast tossed in sweet chili sauce, yuzu pickled carrots + cukes, chopped rice noodle + green papaya salad with torn herbs + lime, chili roasted peanuts, bibb lettuce
For Your Kids
Friday: chicken tenders, mac + cheese, honey mustard dippin’ sauce
Each night we publish the food ingredient cost to those who received a meal. this base cost generally hovers anywhere from $7.00-$12.00 and includes the food ingredients, state tax, and delivery (if applicable). you choose how much to add on for our labor, rent, overhead, etc!
#WEAREWECO tag your dinners on IG and facebook! we love to see our WECO fam enjoying their dinners!
