Make and eat good food with us.

It’s beginning to look more and more like spring around the neighborhood and plantings are beginning to sprout in our grow room.

In honor of a new season, this week’s menu includes several options with zucchini noodles. Whether you make your own with a spiralizer or buy them already cut (“Zoodles” are in the produce or frozen food sections in most grocery stores), you’ll want to stock up this week.

Bell peppers regularly appear in our plans because they are so versatile. This week is no different. I like to have them on hand to reuse leftover ground beef (or meatloaf) and layer with pastas and cheeses to make mini lasagnas. How about you?

You likely noticed we are mixing in a paleo recipe. Fear not. It doubles as keto. On that note, you’ll see more infusion of paleo offerings in our social feeds as well. It is a new chapter in our journey and we’re glad you’re here for the next phase!

Here’s the menu I have planned:

Monday (April 05):
Plated Craving’s Pork Medallions with Blue Cheese Sauce

Tuesday (April 06):
Eating Bird Food’s Shrimp and Asparagus Over Zucchini Noodles

Wednesday (April 07):
Gnom-Gnom’s Spinach and Ricotta Ravioli

Thursday (April 08):
Paleo Grubs’ Roasted Stuffed Bell Peppers

Heading to the grocery store? Get your shopping list for the week!


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