WNK MENU BASICS
MENU BELOW FEATURES MEALS FROM SPRING 2018
WEEK OF APR 2: INA GARTEN’S LEMON FUSILLI WITH CHICKEN, Field Greens & Fresh Bread / Creamy alfredo-like sauce with a hint of lemon served over pasta and topped with sliced all-white chicken breast. This dish is really delicious and something different from the same-old.
Week of APR 9: GARLIC-GINGER BEEF STIR-FRY WITH FRESH VEGETABLES, White Rice, Mandarin Cabbage Salad & Fortune Cookies. / Tenderstrips of beef from local butcher Husnik Meats in a homemade garlic-ginger sauce with fresh carrots, celery, onion, peapods and water chestnuts. GSF
WEEK OF APR 16: SLOW ROASTED PULLED PORK, Baked Beans, Coleslaw, Fresh Dollar Buns & Strawberry Fluff Jello-Salad / A summer picnic fully prepared for your family to enjoy. The jello salad is a wild card –but it’ll be fun! GSF
WEEK OF APR 23: COOKS ILLUSTRATED WHITE CHICKEN CHILI, Corn Cake & Field Green Citrus Salad / This recipe uses a variety of peppers and white beans to create a wonderful white chili that is delicious without being too spicy. GSF
WEEK OF APRIL 30: MARTHA STEWART’S CLASSIC MEATLOAF, Baby Red Potatoes, Buttered Carrots & Wedge Salad with Homemade Ranch Dressing / This menu is our best seller – and a labor of love. Delicious homemade meatloaf topped with a sweet and savory red sauce and served with red potatoes, carrots and simple salad. GSF (there are breadcrumbs in the recipe, however)
WEEK OF MAY 7: PORK CARNITAS TACO BOWLS, Spanish Rice, Shredded Lettuce, Fresh Salsa, Sour Cream & Tortilla Chips / Taco bowls give everyone an opportunity to make dinner on their own as we send “boats” for individual assembly. Easy, good, low cal and low carb. GSF
MENU CHANGE. WEEK OF MAY 14: RAVIOLI BOLOGNESE BAKE, Large Caesar Salad & Garlic Toast / This recipe is a classic family favorite with homemade bolognese sauce (slow-cooked tomato based sauce with ground beef, onion, garlic, carrots and celery) served with a large Ceasar Salad and Garlic Toast. (Cancelled as of 5/3/18: CHEESY BAKED PASTA with cauliflower and cherry tomatoes, Field Greens and Fresh Bread)
MENU CHANGE. WEEK OF MAY 21: CHICKEN AND DUMPLINGS, Spinach Berry Salad & Brownies. All-white chicken with carrots, onions, celery and peas in warm gravy topped with dumplings served with a light spinach and berry salad and a pan of brownies. (Cancelled as of 5/3/18: CHICKEN BLT SALAD, Basil-Green Goddess Dressing, Fresh Bread & Brownies)
*GSF= denotes Gluten Sensitive Friendly meals. We cannot declare any of our meals gluten free because we share our kitchen. GSF implies that the entree contains minimal/trace amounts of gluten.