Nature’s Bounty Dinner Club – Update on 16-week menus

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 – Turkey Fajitas – Description coming soon!

 

Week 4 – 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 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

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

 

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 Lemon 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

 

 

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 DinnerClick 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

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