November Take and Bake Entrees and Soups
PLUS “Cooked for you” Thanksgiving Dinner!

Click here for Your November Order Form and Meal Descriptions

 

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

Related posts:

1. October Take and Bake Entrees and Soups