modpaleo

You may notice some fanciness to this week’s menu! Well, Chef David and I were co-conspirators this week. In other words, I strong armed David into coming up with the menu for us this week! I’ll be doing some R&D in the kitchen this weekend so one of the menu items may have a super exciting (and fancy) surprise! HINT: Paleo “Fried” Chicken and… well that’s the surprise! HINT #2: Plantain flour is involved!

Hand Stuffed Italian Sausages w/ Peperonata
Farms Used: Hickory Nut Gap (Pork); Put A Fork In It (Onions, Herbs)

Chile Rubbed Chicken Breast w/ Beet & Arugula Salad & Roasted Broccoli
Farms Used: Poultry Junction (Chicken); Put A Fork In It (Beets & Squash); Black River Farm (Arugula); M&M (Herbs); Cottle Farm (Broccoli)

Braised Brisket w/ Salsa Verde Sauce w/ Sweet Potato Confit
Farms Used: Proffitt Family Farm (Brisket); Put A Fork In It (Herbs); Brewington Farm (Sweet Potato)

Sliced Ribeye w/ Petite Zucchini & Squash
Farms Used: Hickory Nut Gap (Ribeye); JoCo Farm (Summer Squash)

Zucchini Noodles served w/ a Hearty Bolognese Sauce
Farms Used: Ward/Sunset Ranch Farm (Zucchini); Proffitt Farms (Ground Beef); Put A Fork In It (Carrots)

Roasted Red Pepper & Pesto Stuffed Burger w/ Sweet Potato Fries
Farms Used: Somerset (Garlic Scape); Proffitt Farms (Ground Beef); Brewington Farm (Sweet Potato)

Bacon Wrapped Pork Loin w/ Smoked Tomato Ratatouille
Farms Used: Hickory Nut Gap (Bacon and Pork Loin); Ward/Sunset Ranch (Zucchini, Squash)

Braised Short Ribs w/ Sweet Potato Mash & Roasted Broccoli
Farms Used: Hickory Nut Gap (Beef Short Ribs); Brewington Farms (Sweet Potato); Cottle Farm (Broccoli)

Grilled Bistro Steak w/ Truffled Asparagus
Farms Used: Proffitt Farm (Bistro Steak); Put A Fork In It (Asparagus)

Paleofied Fried Chicken w/ Roasted Yellow Squash
Farms Used: Poultry Junction (Chicken); M&M (Herbs); Ward Farm (Squash)

Lamb Moussaka
Jerk Chicken w/ Pickled Watermelon, Red Onion and Cucumber Salad
Pork Loin  w/ Apple Reduction & Carmalized Onion/Asparagus
Pecan Encrusted Chicken w/ Broccoli
Beef Kabobs, Bell Pepper, Sweet Potato, Onion
Garlic/Herb Sliders w/ Sweet Potato Fries & Roasted Veggie
Braised Short Ribs w/ Roasted Sweet Potato & Turnips
Mexi-Ground Beef Hash
Bistro Steak w/ Sweet Potato Hash Browns
Mediterranean Meatballs w/ Veggie Fritters

The cool thing about buying local produce is that it’s always a bit of a surprise what you’ll end up with. Weather, wildlife, harvesting conditions…there are so many variables in nature that can impact a crop. I think that’s pretty awesome, it makes me feel very connected with how we’re eating & our local suppliers and mother nature. Keeping that in mind, these veggie sides could change as we’re very unsure of what the farmers will be delivering this week. But, we’ll keep ya updated!

• Shiitake Pork Burger w/ Cucumber Seaweed or Kale Salad
• Herb & Garlic Chicken Breast w/ Baked White Sweet Potato
• Buffalo Chicken w/ Sweet Potato Hash
• Ma’s Meatloaf w/ Roasted Zucchini & Squash
• Texas Brisket w/ Roasted Beets
• Short Ribs w/ Mushrooms, Squash & Tomato
• Stuffed Pepper Cups w/ Veggie Rice
• Ribeye w/ Roasted Broccoli
• Roasted Pork Loin w/ Strawberry Tart

Don’t forget – we’ll be taking Sunday off . Meals will be in the UCF fridge Monday morning by 5am, all other delivery times will not change! If you need an alternate pick up time, please email us at info@modpaleo.com.

Almond Crusted Chicken w/ Cauliflower Mash Topped w/ Roasted Chicken Gravy
Ribeye & Roasted Lemon Beets w/ Olive Oil & Almond
Meatloaf w/ Sliced Bacon & Paleo Ketchup w/ Roasted Yellow Squash
Sweet Potato & Chorizo Hash w/  Roasted Broccoli
Herb & Garlic Chicken Breast w/ Sweet Potato Mash
Balsamic Glazed Pork Belly w/ Himalayan Sea Salted Kale Chips & Strawberry Flan
Coffee Braised Short Ribs & Roasted Zucchini
Eggplant “Parm” with Tomato Basil Meatballs
Orange & Date Glazed Ham w/ Roasted Brussell Sprouts
Grilled Bistro Steak w/ Baked Sweet Potato & Asparagus

We’re super excited with all the local produce that has come into the kitchen this week. Keeping with our vision to think global, act local (the dream is that one day all kitchens will be paleo!) we wanted to give a shout out to some of our terrific suppliers:

Bells Best, Union Co.; Jackson Farm, Pelion SC;  Rawles Farm, Lexington SC; Hickory Nut Gap; Proffitt Farms; Poultry Junction.

And lucky you gets to be involved with the most delicious side of supporting local business…the eating! Here’s the menu for next week:

• Chicken Piccata w/ Roasted Broccoli
• Proffitt Grassfed Burger w/ Roasted Sweet Potato
• Hickory Nut Gap Coffee Braised Short Ribs w/ Butternut Squash Mash
• BBQ Chicken w/ Roasted Veggies & Strawberry Gazpacho
• Mediterranean Meatballs w/ Garlic & Cumin Sweet Potato Mash
• Mom’s Spaghetti & Meat Sauce
• Bistro Steak w/ Cauliflower & Ramp Mash w/ mushrooms
• Paula’s Brisket w/ sweet potato mash & Sauteed Spinach
• Taco Salad w/ Jicama Shell
• Pulled Pork w/ Spicy Veggie Mix