Square Meals San Francisco

Week Of March 8

admin — Wed, 03 Mar 2010 17:54:34 +0000

Please place your order via phone or email by Friday March 5th before 5pm.

Fish Stew in Tomato Broth

With Scallops, Prawns, Clams, and Halibut
Green Beans, Peppers, and Potatoes

Citrus Grilled Chicken with Harissa Sauce

Roasted Garbanzo Beans, Sweet Potatoes, and Brussels Sprouts

Braised Pork Shoulder with Orange and Fennel Jus

Quinoa Salad with Arugula, Feta, and Olives
Broccolini

Broccoli and Cauliflower Soup
(16oz Servings $12)

Chocolate Fudge Brownies

(2 Servings $6)

Unless otherwise noted, the Cost Per Serving is $25. This INCLUDES tax, delivery, and heating instructions.

If this is your first order please make sure to speak with Chef Alison regarding delivery logistics. Thanks!

Week Of March 1

admin — Tue, 23 Feb 2010 23:31:44 +0000

Please place your order via phone or email by Friday February 26th before 5pm.

Coconut Crusted Fish (Opah, Salmon, or Similar)

Orange Mango Sauce
Lemongrass Scented Rice
Marinated Cucumbers and Snap Peas with Black Sesame Seeds

Enchiladas Verde

With Poached Chicken, Red Onions, Black Beans
Homemade Tomatillo Salsa in Corn Tortillas and Baked with Jack Cheese
Brown Rice with Tomatoes, Peas, and Broccoli

Braised Brisket with Red Wine

Root Vegetables, and Mission Figs
Sautéed Lacinato Kale

Provincial Vegetable Stew with Pistou

(Basically a French minestrone)
(16oz for $12)

Orange Pistachio Baklava
(2 Servings $6)

Unless otherwise noted, the Cost Per Serving is $25. This INCLUDES tax, delivery, and heating instructions.

If this is your first order please make sure to speak with Chef Alison regarding delivery logistics. Thanks!

Week of February 22

admin — Wed, 17 Feb 2010 17:11:29 +0000

Please place your order via phone or email by Friday February 19th before 5pm.

Grilled Fish with Thai Style Sweet and Sour Glaze

Steamed Black Rice
Grilled Blue Lake Beans

Roasted Lamb Meatballs Over Quinoa

with Lemon-Cumin Yogurt Sauce
Sicilian Cauliflower with Capers, Golden Raisins and Sundried Tomato

Seared Chicken Breast with Artichokes, Mushrooms,
and White Wine Sauce

Roasted Red Potatoes with Olive Tapenade
Steamed Broccoli Florets

Roasted Tomato-Fennel Soup

with 3 Cheese Quesadilla
(16oz for $12)

Unless otherwise noted, the Cost Per Serving is $25. This INCLUDES tax, delivery, and heating instructions.

If this is your first order please make sure to speak with Chef Alison regarding delivery logistics. Thanks!

Week of February 16

admin — Wed, 10 Feb 2010 00:52:21 +0000

We’ll be closed on Monday, February 15th – delivery is available for Tuesday or Wednesday!

Please place your order via phone or email by Friday February 12th at 5pm.

Poached Salmon

Over Curried Green Lentils and Veggies
Steamed Jasmine Rice
Yogurt Sauce

Moroccan Chicken Stew

with Butternut Squash, Green Beans, Garbanzos, and Almonds
Served Over Steamed Whole Wheat Cous Cous

Pork Tenderloin Cutlets in Onion Sauce

with Farro Risotto Style
Steamed Broccoli Florets

Unless otherwise noted, the Cost Per Serving is $25. This INCLUDES tax, delivery, and heating instructions.

If this is your first order please make sure to speak with Chef Alison regarding delivery logistics. Thanks!

Week of February 8

admin — Wed, 03 Feb 2010 02:48:09 +0000

Please place your order via phone or email by Friday February 5th at 5pm.

Grilled Fish Tacos

with Green Cabbage Slaw
Whole Pinto Beans with Tomato

Fig and Fennel Stuffed Chicken Breasts

with Roasted Lemon-Rosemary Sauce
Brussels Sprouts with Bacon
Steamed Wild Rice Blend

Red Wine Braised Shepherd’s Pie

Spinach
Topped with Celery Root and Potato

Chickpea Soup with Sausage,
Mushrooms, and Farro

($12 for 16oz)

Unless otherwise noted, the Cost Per Serving is $25. This INCLUDES tax, delivery, and heating instructions.

If this is your first order please make sure to speak with Chef Alison regarding delivery logistics. Thanks!

Week Of February 1

admin — Tue, 26 Jan 2010 02:23:21 +0000

Please place your order via phone or email by Friday January 29th at 5pm.

Salmon (or Black Cod) Glazed with Ginger-Hoisin Sauce

Black Rice Stir Fry with Mushrooms
Matchstick Vegetable Saute

Chicken Schnitzel

with Apple, Celery, and Hazelnut Salad
Smashed Potatoes with Whole Grain Dijon

Braised Short Ribs au Jus

Baby Root Vegetables
Green Chard

Pork Stew with Apples, Parsnips, and Onions

($12 for 16oz)

Fruit and Oat Bars

($6 Serves 2)

Unless otherwise noted, the Cost Per Serving is $25. This INCLUDES tax, delivery, and heating instructions.

If this is your first order please make sure to speak with Chef Alison regarding delivery logistics. Thanks!

Week of January 25

admin — Thu, 21 Jan 2010 01:51:14 +0000

Please place your order via phone or email by Friday January 22nd at 5pm.

Grilled Mahi Mahi with Pineapple Chutney

Green Rice (Spinach and Herbs)
Caramelized Cauliflower

Roasted Half Chicken with Chipotle-Maple Sauce

Quinoa and Black Bean Salad
Roasted Green Beans

Baby Back Ribs with Tomato BBQ Sauce

Sauerbraten with Cherries and Apples (Braised Red Cabbage)
Winter Greens and Lentils

Tuscan Stew with Lamb Meatballs

($12 for 16oz)

Fruit and Yogurt Pavlovas

($8 Serves 2)

Cost is $25 per serving INCLUDING tax, delivery, and heating instructions.

If this is your first order please make sure to speak with Chef Alison regarding delivery logistics. Thanks!

Week of January 19

admin — Wed, 13 Jan 2010 00:58:52 +0000

Please place your order via phone or email by Friday January 14th at 5pm.

Roasted Dungeness Crab Cakes

Roasted Red and Yellow Beet Salad with Goat Cheese, Green Beans, and Pistachios

Braised Chicken Paprikash

Over Herbed Orzo
With Roasted Brussels Sprouts

Grilled Skirt Steak

with Roasted Ginger-Scallion Mushrooms and Bok Choy
Steamed Brown Basmati Rice

Pinto Bean and Beef Chili

($12 for 16oz which serves 2)
With Lime Sour Cream and Radishes and Avocado Toppings

Cost is $25 per serving INCLUDING tax, delivery, and heating instructions.

If this is your first order please make sure to speak with Chef Alison regarding delivery logistics. Thanks!

Week of January 11

admin — Wed, 06 Jan 2010 00:53:36 +0000

Please place your order via phone or email by Friday January 8th at 5pm.

Panko Crusted White Fish

with Red Pepper and Citrus Sauce
Farro with Roasted Butternut Squash and Winter Herbs
Steamed Broccoli

Spinach Saag with Mixed Vegetables and Paneer

Served Over Saffron-Ginger Rice

Dijon Roast Pork Tenderloin

Fennel and Yukon Potato Hash
Green Beans

Dessert: Apple Bread Pudding

(2 servings $8)

Cost is $25 per serving INCLUDING tax, delivery, and heating instructions.

If this is your first order please make sure to speak with Chef Alison regarding delivery logistics. Thanks!

Week of January 4

admin — Mon, 28 Dec 2009 19:03:50 +0000

Happy New Year!

Please place your order via phone or email by Friday January 1st at 5pm.

Baked Salmon with Cranberry Almond Crust

Steamed Wild Rice
Broccolini with Italian Balsamic Reduction

Traditional Chicken Piccata

With Capers and Parsley
Served with Roasted Red Potatoes and Herbs
Green Bean and Red Pepper Sauté

Moroccan Style Vegetable Stew

With Garbanzo Beans, Pearl Couscous
Topped with Harissa Yogurt Sauce

Dessert: Mexican Chocolate Pots de Crème

(2 servings $8)

Cost is $25 per serving INCLUDING tax, delivery, and heating instructions.

If this is your first order please make sure to speak with Chef Alison regarding delivery logistics. Thanks!

Square Meals San Francisco

Week Of March 8

Fish Stew in Tomato Broth

With Scallops, Prawns, Clams, and Halibut Green Beans, Peppers, and Potatoes

Citrus Grilled Chicken with Harissa Sauce

Roasted Garbanzo Beans, Sweet Potatoes, and Brussels Sprouts

Braised Pork Shoulder with Orange and Fennel Jus

Quinoa Salad with Arugula, Feta, and Olives Broccolini

Broccoli and Cauliflower Soup (16oz Servings $12)

Broccoli and Cauliflower Soup (16oz Servings $12)

Chocolate Fudge Brownies (2 Servings $6)

(2 Servings $6)

Week Of March 1

Coconut Crusted Fish (Opah, Salmon, or Similar)

With Poached Chicken, Red Onions, Black Beans Homemade Tomatillo Salsa in Corn Tortillas and Baked with Jack Cheese Brown Rice with Tomatoes, Peas, and Broccoli

Braised Brisket with Red Wine

Root Vegetables, and Mission Figs Sautéed Lacinato Kale

Provincial Vegetable Stew with Pistou

Orange Pistachio Baklava (2 Servings $6)

Week of February 22

Grilled Fish with Thai Style Sweet and Sour Glaze

Steamed Black Rice Grilled Blue Lake Beans

Roasted Lamb Meatballs Over Quinoa

with Lemon-Cumin Yogurt Sauce Sicilian Cauliflower with Capers, Golden Raisins and Sundried Tomato

Seared Chicken Breast with Artichokes, Mushrooms, and White Wine Sauce

Roasted Red Potatoes with Olive Tapenade Steamed Broccoli Florets

Roasted Tomato-Fennel Soup

with 3 Cheese Quesadilla (16oz for $12)

Week of February 16

Poached Salmon

Over Curried Green Lentils and Veggies Steamed Jasmine Rice Yogurt Sauce

Moroccan Chicken Stew

with Butternut Squash, Green Beans, Garbanzos, and Almonds Served Over Steamed Whole Wheat Cous Cous

Pork Tenderloin Cutlets in Onion Sauce

with Farro Risotto Style Steamed Broccoli Florets

Week of February 8

Grilled Fish Tacos

with Green Cabbage Slaw Whole Pinto Beans with Tomato

Fig and Fennel Stuffed Chicken Breasts

with Roasted Lemon-Rosemary Sauce Brussels Sprouts with Bacon Steamed Wild Rice Blend

Red Wine Braised Shepherd’s Pie

Spinach Topped with Celery Root and Potato

Chickpea Soup with Sausage, Mushrooms, and Farro

($12 for 16oz)

Week Of February 1

Salmon (or Black Cod) Glazed with Ginger-Hoisin Sauce

Black Rice Stir Fry with Mushrooms Matchstick Vegetable Saute

Chicken Schnitzel

with Apple, Celery, and Hazelnut Salad Smashed Potatoes with Whole Grain Dijon

Braised Short Ribs au Jus

Baby Root Vegetables Green Chard

Pork Stew with Apples, Parsnips, and Onions

($12 for 16oz)

Fruit and Oat Bars

($6 Serves 2)

Week of January 25

Grilled Mahi Mahi with Pineapple Chutney

Green Rice (Spinach and Herbs) Caramelized Cauliflower

Roasted Half Chicken with Chipotle-Maple Sauce

Quinoa and Black Bean Salad Roasted Green Beans

Baby Back Ribs with Tomato BBQ Sauce

Sauerbraten with Cherries and Apples (Braised Red Cabbage) Winter Greens and Lentils

Tuscan Stew with Lamb Meatballs

($12 for 16oz)

Fruit and Yogurt Pavlovas

($8 Serves 2)

Week of January 19

Roasted Dungeness Crab Cakes

Roasted Red and Yellow Beet Salad with Goat Cheese, Green Beans, and Pistachios

Braised Chicken Paprikash

Over Herbed Orzo With Roasted Brussels Sprouts

Grilled Skirt Steak

with Roasted Ginger-Scallion Mushrooms and Bok Choy Steamed Brown Basmati Rice

Pinto Bean and Beef Chili

($12 for 16oz which serves 2) With Lime Sour Cream and Radishes and Avocado Toppings

Week of January 11

Panko Crusted White Fish

with Red Pepper and Citrus Sauce Farro with Roasted Butternut Squash and Winter Herbs Steamed Broccoli

Spinach Saag with Mixed Vegetables and Paneer

Served Over Saffron-Ginger Rice

With Scallops, Prawns, Clams, and Halibut
Green Beans, Peppers, and Potatoes

Quinoa Salad with Arugula, Feta, and Olives
Broccolini

Broccoli and Cauliflower Soup
(16oz Servings $12)

Broccoli and Cauliflower Soup
(16oz Servings $12)

Chocolate Fudge Brownies

(2 Servings $6)

With Poached Chicken, Red Onions, Black Beans
Homemade Tomatillo Salsa in Corn Tortillas and Baked with Jack Cheese
Brown Rice with Tomatoes, Peas, and Broccoli

Root Vegetables, and Mission Figs
Sautéed Lacinato Kale

Orange Pistachio Baklava
(2 Servings $6)

Steamed Black Rice
Grilled Blue Lake Beans

with Lemon-Cumin Yogurt Sauce
Sicilian Cauliflower with Capers, Golden Raisins and Sundried Tomato

Seared Chicken Breast with Artichokes, Mushrooms,
and White Wine Sauce

Roasted Red Potatoes with Olive Tapenade
Steamed Broccoli Florets

with 3 Cheese Quesadilla
(16oz for $12)

Over Curried Green Lentils and Veggies
Steamed Jasmine Rice
Yogurt Sauce

with Butternut Squash, Green Beans, Garbanzos, and Almonds
Served Over Steamed Whole Wheat Cous Cous

with Farro Risotto Style
Steamed Broccoli Florets

with Green Cabbage Slaw
Whole Pinto Beans with Tomato

with Roasted Lemon-Rosemary Sauce
Brussels Sprouts with Bacon
Steamed Wild Rice Blend

Spinach
Topped with Celery Root and Potato

Chickpea Soup with Sausage,
Mushrooms, and Farro

Black Rice Stir Fry with Mushrooms
Matchstick Vegetable Saute

with Apple, Celery, and Hazelnut Salad
Smashed Potatoes with Whole Grain Dijon

Baby Root Vegetables
Green Chard

Green Rice (Spinach and Herbs)
Caramelized Cauliflower

Quinoa and Black Bean Salad
Roasted Green Beans

Sauerbraten with Cherries and Apples (Braised Red Cabbage)
Winter Greens and Lentils

Over Herbed Orzo
With Roasted Brussels Sprouts

with Roasted Ginger-Scallion Mushrooms and Bok Choy
Steamed Brown Basmati Rice

($12 for 16oz which serves 2)
With Lime Sour Cream and Radishes and Avocado Toppings

with Red Pepper and Citrus Sauce
Farro with Roasted Butternut Squash and Winter Herbs
Steamed Broccoli

Fennel and Yukon Potato Hash
Green Beans

Steamed Wild Rice
Broccolini with Italian Balsamic Reduction

With Capers and Parsley
Served with Roasted Red Potatoes and Herbs
Green Bean and Red Pepper Sauté

With Garbanzo Beans, Pearl Couscous
Topped with Harissa Yogurt Sauce