October Take and Bake Entrees and Soups

Click here for Your October 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

 

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

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