Nature’s Bounty Dinner Club – 16-week Rotating Menu Descriptions

Our New Rotating Menu for the Nature’s Bounty Cafe Dinner Club is Here!  
Every 16 Weeks the Menu Starts Back to Beginning and Cycles Through Again*

*(PLEASE NOTE: We reserve the right to make changes to the menu based on product availability. 
Please use the Order Form below to confirm the exact menu for the current 16-week cycle) 

Click here to download a PDF version of  the Menu Descriptions 

Click here for your Order Form 


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 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 2 – Roasted Vegetable Meatloaf with Au Gratin Scalloped Potatoes

Carrots, Zucchini, Red Peppers and Onions are roasted with rosemary and Olive Oil and then added to Nimen Ranch Ground Beef and Diestel Farms Ground Turkey with fresh bread crumbs and seasoning.  Mozzarella and Fresh basil are added to make this meat loaf very moist and full of flavor.  Our Au-gratin scalloped potatoes are made with Yukon Gold Potatoes, Asiago and Mild Cheddar Cheese, shallots and 2% Milk.  This dinner comes to you in two separate packages; one for the Meatloaf, and one for the potatoes.

 

Week 3 – Chicken Stew and Ricotta 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 4 – 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 5 – 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 6 – 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 7 – Three Cheese and Chicken Penne Florentine

Whole Wheat Penne is tossed with a creamy cheese sauce that includes Parmesan, Cheddar and Ricotta.  Included are thinly sliced sautéed mushrooms, onions, sweet red peppers and spinach.  Roasted Free Range Mary’s Chicken is added making this a wonderful dinner. 

 

Week 8 – 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

 

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

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 11

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 12

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 13

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

 

Week 14

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 15

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 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

 


Nature’s Bounty Dinner Club – 16-week Menu March 28 through July 11, 2012

Our New Rotating Menu for the Nature’s Bounty Cafe Dinner Club is here!  
This Menu Covers Weeks Beginning March 28 through July 11, 2012

Click here to download a PDF version of  the Menu Descriptions 

Click here for your Order Form 

 

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 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 2 – Roasted Vegetable Meatloaf with Au Gratin Scalloped Potatoes

Carrots, Zucchini, Red Peppers and Onions are roasted with rosemary and Olive Oil and then added to Nimen Ranch Ground Beef and Diestel Farms Ground Turkey with fresh bread crumbs and seasoning.  Mozzarella and Fresh basil are added to make this meat loaf very moist and full of flavor.  Our Au-gratin scalloped potatoes are made with Yukon Gold Potatoes, Asiago and Mild Cheddar Cheese, shallots and 2% Milk.  This dinner comes to you in two separate packages; one for the Meatloaf, and one for the potatoes.

 

Week 3 – 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 4 – 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 5 – 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 6 – 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 7 – Three Cheese and Chicken Penne Florentine

Whole Wheat Penne is tossed with a creamy cheese sauce that includes Parmesan, Cheddar and Ricotta.  Included are thinly sliced sautéed mushrooms, onions, sweet red peppers and spinach.  Roasted Free Range Mary’s Chicken is added making this a wonderful dinner. 

 

Week 8 – 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

 

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

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 11

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 12

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 13

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

 

Week 14

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 15

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 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

 


Nature’s Bounty Dinner Club – 16-week Menu

Our New Rotating Menu for the Nature’s Bounty Cafe Dinner Club is here!  We are currently in Week 4 and will be posting the Chef’s Choice Seasonal Favorite for next week in just a few days…

Click here to download a PDF version of this post

Click here for your Order Form 

 

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

Catering Erin & Zach’s Wedding Reception

wedding cake 217x300 Catering Erin & Zachs Wedding Reception“What a marvelous wedding reception for our Erin & Zach on Saturday! Thank you! Truly you are outstanding, and a cut above the other choice caterers.” ~ John & Brenda Davis

Corporate Catering Customer Expanded List

511 Contra Costa AAA Auto Club Anheuser Busch
Antioch Charter Academy Antioch Historical Society Antioch Unified School District
Antioch Police Balfour Dermatology BALT
Bancroft Garden Bancroft Library Bay Area Green Tours
Bio-Rad Bond Manufacturing Brentwood Yoga Center
Cancer Society Carollo Engineers Chamber of Commerce – Antioch
Chamber of Commerce – Pittsburg Children’s Network City of Antioch
City of Concord Comcast Contra Costa Community College District
Contra Costa County - EHSD Contra Costa County Sanitary District Contra Costa Water District
Delta Diablo Sanitation Delta Quilters Dow Credit Union
Dow Chemical Company East Bay Regional Parks El Campanil Theater
Energy Coalition EnXco ERM
First Five Center Food Service Tech Center Foundation Constructors
Garden Conservancy GenOn Energy Generation Green
Green Business Program Gurnick Academy of Medical Arts GWF Power Systems
Hapgood Theater Henkel Corporation Hispanic Chamber of Commerce
Interfaith Peace Project Intuitive Healing Center Jennifer Bullock Productions
John Muir Health / Medical Center Kaiser Permanente Karste Consulting
KB Homes Los Medanos College Los Medanos Healthcare
Markstein Beverage Company Mt. Diablo Unified School District Oakley Unified School District
Opportunity Junction Peace Journey PG&E
RMC Water & Environment Silgan Containers Slow Food Delta Diablo
State of California - DGS Stanford University Stoneyfield Farm
StopWaste.org Sutter Delta Medical Center T-Mobile
United Spiral Pipe USS Posco Walmart
Wendel, Rosen, Black and Dean LLC