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Week 1

Shepherd’s Pie:

Our Shepherd’s Pie is loaded with Organic Veggies:  Celery, Carrot, Yellow Onion and Peas with a blend of Nimen Ranch Ground Beef, and Diestel Ranch Ground Turkey.  The filling is complemented with a light Chicken Stock Gravy and seasoned with Sea Salt, Black Pepper and a little Thyme.  We top it with Organic Yukon Gold Mashed Potatoes which have a little fresh garlic in them.  This meal is one of our favorite comfort foods, and highly complimented by all. Especially Rayna, my 12-year old daughter!  GF

Week 2

Grilled Chicken Breast with Fresh Herbs and Fresh Lemon over Quinoa Pilaf

Mary’s Free Range Chicken Breast is seasoned with assorted Fresh Herbs, Garlic and Lemon.  The Chicken is grilled on an open flame grill (like a BBQ).  Thick slices of Chicken are fanned on top of our Quinoa Pilaf: Pearl Quinoa, Basmati Brown Rice, Olive Oil, Caramelized Onions, Peas, and Pine Nuts.   This is a delicious, high-protein healthy meal. LF, DF, GF

Week 3

Beef Tamale Casserole with Cornbread:

Assorted organic beans and Nimen Ranch ground beef slowly cooked to perfection and mixed with Corn, Onion, Fire Roasted Tomato, Sweet Peppers, Fresh Cilantro and Mexican Seasonings (not Spicy) and topped with grated mild cheddar cheese.  We then add our moist and delicious buttermilk cornbread to make this a very tasty and satisfying meal! 

Week 4

BBQ Chicken Sandwiches on Rudi’s Wheat Buns

Beginning with a bed of savory Grilled Onions and Sweet Bell Peppers, we then add our pulled Free Range Chicken smothered in Nature’s Bounty’s own zesty BBQ Sauce.  The chicken is then topped with mild cheese that will melt to gooey perfection in your oven.  Organic Hamburger Buns are served on the side waiting for you to load them up.  Warning:  This may be messy, and more fun than you should be allowed to have with your food.  J

Week 5

Seasonal Favorite – Chef’s Choice (check website 2-4 weeks prior for selection)

Week 6

Chicken Enchilada Pie:

Free Range Mary’s Chicken with Organic: Spanish Brown Rice, Corn, Black Beans, Yellow Onion, Sweet Red Peppers, and Seasonings. Layered with Organic Corn Tortillas and a Blend of Mild Cheddar and Pepper Jack Cheeses and topped with green onions.  This recipe is family friendly; not spicy.  (Vegetarian Black Bean Enchilada Pie Available – Please Ask) GF

Week 7

Meat Lasagna: 

50% Organic Semolina and 50% Whole Wheat Lasagna Noodles layered with our House Meat Sauce which is made with Ground Diestel Turkey and Niman Ranch Beef, Fire Roasted Tomatoes, Onions, Garlic, Red Wine and Herbs.  Each layer also includes Organic Ricotta Cheese, Mozzarella and Parmesan Cheese.  This is a Café Favorite!  (Roasted Veggie Lasagna Available – Please ask).

Week 8

Chicken Montery Over Quinoa:

Organic Pearl Quinoa is topped with Fresh Steamed Chard with layers of Sliced Free Range Mary’s Chicken and topped with our special Monterey Sauce which is a Chicken Stock Reduction Sauce that includes just a touch of Pepper Jack Cheese.  Low Fat, High Fiber, Great Protein and Delicious! GF

Week 9

Shepherd’s Pie:

Our Shepherd’s Pie is loaded with Organic Veggies:  Celery, Carrot, Yellow Onion and Peas with a blend of Nimen Ranch Ground Beef, and Diestel Ranch Ground Turkey.  The filling is complimented with a light Chicken Stock Gravy and seasoned with Sea Salt, Black Pepper and a little Thyme.  We top it with Organic Yukon Gold Mashed Potatoes which have a little fresh garlic in them.  This meal is one of our favorite comfort foods, and highly complimented by all. Especially Rayna, my 12-year old daughter!  GF

Week 10

Seasonal Favorite – Chef’s Choice (check website 2-4 weeks prior for selection)

Week 11

Chicken and Dumplings:

Tender pieces of Free Range Mary’s Chicken with Chunky Carrots, Celery, Yukon Gold Potatoes, Leeks and Parsnips are in our house made chicken stock-gravy and is topped with ricotta dumplings that are melt in your mouth delicious.  This is a comfort food dinner you won’t want to miss!

Week 12

Tacos al Pastor

Sliced Nimen Ranch Pork Loin is marinated in a pineapple and orange juice and mild chili powder for over 24 hours.  The Pork is flame grilled and then chopped with grilled fresh pineapple. We provide black beans, fresh cilantro and onions, and corn tortillas so that you can assemble your tacos and enjoy.  Large meal makes 8 tacos, small dinner makes 4 tacos.  GF

Week 13

Chicken Veggie Cashew Stir Fry over Brown Rice:

Assorted Stir-Fried/Steamed Vegetables in a Ginger and Garlic Asian Sauce with Mary’s Free Range Chicken.  This is served on a bed of Steamed Brown Rice and Toasted Cashew Nuts are served on the side for you to add after your meal is hot.  Veggies to be included (but not limited to), Organic: Broccoli, Cauliflower, Carrots, Zucchini or other Squash, Bok Choy, Napa Cabbage, Beans or Snap Peas.  (This Dinner can be made with Tofu instead of Chicken – Please ask) GF, DF, LF

Week 14

Napa Valley Basil Smoked Burgers

Nimen Ranch Ground Sirloin is mixed with Zinfandel Wine, Diced Red Onion, Fresh Basil, Sundried Tomatoes, Italian Bread Crumbs and Garlic.  These large burgers are then flame grilled for added flavor.  After you heat up your patties, pile on the Fresh Tomato, Basil Leaf, Thinly Sliced Red Onion, Red Leaf Lettuce and Sliced Cheese that we give you on the side to make this burger a taste bud explosion!  Fresh Basil Garlic Mayo served on the side.  Serves 3.

Week 15

Seasonal Favorite – Chef’s Choice (check website 2-4 weeks prior for selection)

Week 16

Risotto alla Primavera with Chicken Thighs

Creamy organic risotto with fresh chicken stock, white wine, butter, assorted young spring vegetables, including green garlic, Italian parsley and Parmesan.  This is topped with seasoned and roasted Mary’s boneless chicken thighs. This special recipe is imported straight from Bon Appétit Magazine, and a real treat! GF

Welcome to the Nature’s Bounty Dinner Club…

Just like our Take and Bake Meal program, the Nature’s Bounty Dinner Club gives you three choices to order your delicious Nature’s Bounty Cafe Take and Bake Meals: 

Three ways to order now:  

1. Cafe Member:  Order any time you want…ala Carte and enjoy Nature’s Bounty Cafe meals you can take home and heat up yourself. 
2. Classic Member:  Let us cook for you for 8 weeks in a row and Save up to $14 from the Cafe Member Price.
3. Premier Member:  Commit to 16 weeks of Nature’s Bounty Cafe meals and you’ll receive special pricing, saving up to $52 on your meals, plus we’ll have some special surprises for you along the way…

Just download your order form here and make it easy on yourself…serve yourself and your family delicious organic meals, but let us do the cooking for you!  

 Let Nature’s Bounty Cafe & Catering Company
Take Care of Your Family This Holiday Season

Take ALL the pressure off your Holiday Feast by letting Nature’s Bounty Cafe & Catering do the cooking and make you look like a hero!

Click here for the flyer and details on our Thanksgiving 2011 “Done for You” Thanksgiving Feast

Let us Cook for You for Thanksgiving This Year…

Save yourself the time, effort and energy, while you serve a delicious organic feast to your family and friends. 

This year our Thanksgiving Menu Features: 

• Oven Roasted Free Range Turkey
• Yukon Gold Mashed Potatoes
• Apple Herb Stuffing
• Fresh Gravy
• Green Bean Melody
•  Sweet Potatoes w/ Orange Glaze
• Cheddar & Chive Biscuits
• Cranberry Sauce

 Order by Thursday, November 17 and Pick up on Wednesday November 23…

Then just HEAT AND SERVE!  You’ll be the Thanksgiving Hero and still have the energy to enjoy the day yourself! 

We  have “done for you” pies and desserts, too: 

• Pumpkin Pie 
• Pecan Pie
• Apple Crisp
• Carrot Cake

Call us now at 925-777-0600 to reserve your meal today

Click Here for All the Details and Pricing Information

Just fill out your order form and get it back to us by Friday to pick up the following week (pick up on Wednesday, Thursday or Friday).  

You have three convenient ways to get your Take and Bake Order Forms to us…just fill it out and either: 

• Fax to us at 925-777-0629
• Fill out, scan and email us at info (at) naturesbountycafe (dot) com
• Just bring it in when you come by the cafe for a meal

November Entrees

 11/02  Layered Chicken Enchilada with Tomatillo-Cilantro Sauce

Organic corn tortillas and roasted chicken are smothered with our fresh tomatillo-cilantro sauce and a blend of Mozzarella and Jack Cheese.  Sour Cream is served on the side.

 11/09  Tri Tip Stroganoff with Wild Mushrooms

Free Range Tri Tip Beef slowly simmered with fresh herbs, beef stock, Crimini and Porcini Mushrooms and cream.  Organic Fettuccini noodles are served on the side. 

 11/16 Chicken Monterey Over Quinoa

Organic Pearl Quinoa is topped with Fresh Steamed Chard with layers of Sliced Free Range Mary’s Chicken and topped with our special Monterey Sauce which is a Chicken Stock Reduction Sauce that includes just a touch of Pepper Jack Cheese.  Low Fat, High Fiber, Great Protein and Delicious! GF

*** 11/23 Thanksgiving Feast Dinner – Click here for the Thanksgiving Feast Flyer

 11/30  Orzo with Roasted Butternut Squash and Beef

Roasted butternut squash and caramelized onions are tossed with orzo, seasoned ground beef, finely diced sweet red peppers, zucchini and pine nuts. Topped with a light crumble of feta cheese, and fresh bread crumbs for a crisp topping.

November Soups 

 11/02 Black Bean Soup

Ingredients: Organic:  Fresh Vegetable Stock, Black Beans, Onions, Carrot, Celery, Garlic, Cumin, Red Chili Flakes, Sea Salt and Pepper.   Served with a side of Sour Cream.  GF, Veg, LF (DF – without sour cream)

 11/09 Curried Red Lentil Soup

Ingredients: Organic: Fresh Chicken Stock, Red lentils, Sweet Potato, Yukon Gold Potato, Onion, Carrot, Celery, Garlic Curry Blend, Fresh Ginger and Lemon.   GF, LF, DF

 11/16 Fresh Tomato Soup

Ingredients: Chicken Stock, Roma Tomatoes, Tomato Paste, Celery, Onion, Carrots, Galic, Fresh Basil, Greek Plain Yogurt

GF, LF
 

 *** 11/23 Thanksgiving Feast Week – No Soup

11/30 Cream of Chicken and Mushroom Soup

Ingredients: Fresh Chicken Stock, Organic: Assorted Mushrooms, Onion, Basmati Rice, 2% Milk, Half and Half, Garlic, Sea Salt and Pepper

* DF = Dairy Free, GF = Gluten Free, LF = Low Fat, Veg = Vegetarian, Vegan = No Animal Products

Thanks to 110 Magazine for publishing this article about Nature’s Bounty Cafe & Catering, focusing on our corporate and event catering. 

Click here for a link to the article or click the image on the left for the “Virtual Magazine” version of the article.  

Just fill out your order form and get it back to us by Friday to pick up the following week (pick up on Wednesday, Thursday or Friday).  

You have three convenient ways to get your Take and Bake Order Forms to us…just fill it out and either: 

• Fax to us at 925-777-0629
• Fill out, scan and email us at info (at) naturesbountycafe (dot) com
• Just bring it in when you come by the cafe for a meal

Here are you October Take and Bake Entree Offerings

Whole Wheat Pasta Checca with Chicken (meals available October 5)

Just so we can remember the flavors of summer as we enter Fall…. Roma Tomatoes, Fresh Basil, Sundried Tomatoes, Olive Oil, and Garlic are very quickly sautéed to marry the ingredients, but this sauce is intended to be “fresh” and full of texture and flavor.  This will be served over whole wheat penne pasta and topped with and Asiago Cheese and Chicken.  We can substitute Gluten Free Pasta for an additional $2.00 – Please Ask.

 Tacos al Pastor (meals available October 12) 

Sliced Nimen Ranch Pork Loin is marinated in a pineapple puree, orange juice and mild chili powder for over 24 hours.  The Pork is flame grilled and then chopped with fresh grilled pineapple. We provide black beans, fresh cilantro and onions, and corn tortillas so that you can assemble your tacos just the way you like, and enjoy.  Large meal makes 8 tacos, small dinner makes 4 tacos.

 Roasted Chicken Thighs with Yukon Gold Potatoes and Carrots (meals available October 19) 

Mary’s Free Range Chicken Thighs are seasoned with fresh herbs, sea salt, and a pinch of nutmeg.  Then oven roasted with Yukon Gold Potatoes and Carrots until golden and tender.  This is a classic autumn dinner, and one you won’t want to miss.

 Napa Valley Basil Smoked Burgers (Back by popular demand!) (meals available October 26)

Nimen Ranch Ground Sirloin is mixed with Zinfandel Wine, Diced Red Onion, Fresh Basil, Sundried Tomatoes, Italian Bread Crumbs and Garlic.  These large burgers are then flame grilled for added flavor.  After you heat up your patties, pile on the Fresh Tomato, Basil Leaf, Thinly Sliced Red Onion, Red Leaf Lettuce and Sliced Cheese that we give you on the side to make this burger a taste bud explosion!  All you need is sliced bread or buns and a little mayo or mustard.  Large serves three.

 October Take and Bake Soups

Cheesy Potato Soup (available October 5)

This soup was my twin’s favorite when they were little, and now it’s known to be a Café sell out.  Fresh Veggie Stock and Russet potatoes are the base for this hearty soup.  We add caramelized onions, 3 types of cheese, 2% Milk and Half and Half with lots of love just for you.

Lentil Soup (available October 12)

Ingredients: Organic: Fresh Vegetable Stock, French Green Lentils, Onion, Celery, Potatoes, Spinach (or Swiss Chard), Olive Oil and Seasonings, Sea Salt and Pepper.  LF, Veg, Vegan, DF, GF

 Split Pea Soup (available October 19)

Ingredients: Organic:  Split Peas, Onion, Celery, Carrot, Sea Salt and Pepper.  LF, Veg, Vegan, DF, GF

Chicken Tortilla Soup (available October 26)

Ingredients : Mary’s Free Range Chicken, Fire Roasted Ground Peeled Tomatoes, Onion, Carrots, Bell Peppers, Corn, Black Beans, Corn Tortillas, Mild Chili Pepper, Cumin, Garlic.  DF, LF, GF

 * DF = Dairy Free, GF = Gluten Free, LF = Low Fat, Veg = Vegetarian, Vegan = No Animal Products