Ready to Bake/Heat Dinners

Not your every day chicken pie.  We braise  chicken breast, loads of onion and celery in butter, then add corn, peas, and just enough water to create a cream sauce with the butter.  It's rich, comforting, nourishing, and delicious.  Best of all, it topped with a thick layer of our famous pie dough.  Available in 1.5 and 3 lb sizes, ready in less than an hour.

We brown our beef with a touch of fennel seed, make a rich sauce with crushed tomato and tomato paste for extra flavor, olive oil, garlic, and onion.  Then for something special: hearty pasta dough made fresh on our sheeter with eggs, imported pasta flour, and durum semolina.  Finally, a filling of thick ricotta impastata, egg, Parmesan, and Romano cheese. 

We marinate chicken breast pieces in yogurt and spices before baking it and adding to a fresh sauce of tomato, yogurt, onion, garlic, and spices.  Goes beautifully with any sort of toasted flat bread (we prefer Naan or gyro breads) or basmati rice to help mop up the thick sauce so nothing goes to waste.  Granted, we've also been known to eat it with a spoon without bread or rice.  There is some spice in this dish.

Softened onion and thinly sliced chicken breast simmered in a sauce of Thai red curry paste, coconut milk, and fish sauce.  While we frequently just microwave this and eat it as-is, you can also add vegetables and/or serve with rice; jasmine rice is particularly good with this.  If adding vegetables, please cook them separately, then add.  The chicken will get tough and the sauce watery if you put in raw vegetables and heat this up enough to soften them.

Ground beef with onion, garlic, carrots, and peas flavored with tomato paste, then topped with mashed potatoes and Romano cheesefor extra flavor.  Fully cooked.   Bakes in less than 45 minutes.

Imagine a Spanakopita in rich buttery crust instead of filo dough and you've got our spinach & feta pie.  Real imported feta cheese with chopped spinach, cream cheese, green onion, asiago, and egg for a flavorful vegetarian meal packed with plenty of protein.

Richly flavorful cavatapi pasta with a sauce made from 4 cheeses.  Extra sharp cheddar makes the base of this mac, but we bring in Chevre for tanginess, gruyere to round out the flavor profile, and mozzarella to make it creamier.  Topped with panko, parmesan/romano, and a touch of smoked paprika.  Perfect as is, but goes incredibly well with add-ons like bacon, blackened chicken, and truffle oil.

A hearty blend of chickpeas, onion, coconut milk tomato and cooked with South Indian style spices.  I often put this out as a vegetarian, gluten-free, dairy free option when we're hosting a group lunch and the organizer requests a vegan meal for one of the attendees.  I've learned to put out extra, because almost everybody in the group will want to try it and come back for seconds.  Goes great with rice or Naan bread, but great on a spoon as is too.  It is definitely on the spicy side, but not super hot.