Monday Lunch

Flamenco Escabeche

Parts:

1. Seared Salmon or Charred Cauliflower

Heat in the oven at 400 degrees for 10 minutes or microwave for 3 – 4 min.

In the Middle Ages, the escabeche dish in Spain was known as "the father of hospitality." Originally it was brought to Spain by the Muslim Moors as they conquered Spain, and later the fish alternative was popularized by Spaniards during Lent. Our recipe prepares salmon and seasonal vegetables in a tart vinegar marinade, creating a light meal that is rich in protein and probiotics. Patatas bravas, a traditional Spanish way of preparing potatoes, is a spicy accompaniment to our escabeche dish.

Monday Dinner

Ukrainian Borscht

Parts included:

1. Beet Soup
2. Sour Cream
3. Gluten-Free Bread

Heat in a small pot for 5 minutes or microwave for 2 –3 minutes. Serve with the Gluten-Free bread and sour cream. 

Borscht dates back to 14th-century Ukraine, where it was created from the abundant hogweed of the region. Like most interpretations today, our version is made using organic beetroot, a superfood high in fiber and folate. The beets are stewed in a beef broth to create a robust soup that is both distinctively sour and savory. This specific recipe is special to Laroot as it belongs to our founder’s grandmother.

Tuesday Lunch

Princess of Addis Ababa

Parts included:

1.  Ethiopian Teff-Grain Salad
2. Farmer's Cheese (*depending on dietary preference)
3. Lemon Vinaigrette

Season with your preferred amount of the vinaigrette and farmer’s cheese.

The ancient cuisine of Ethiopia deserves more recognition in the Western world for its health benefits and flavor profiles. The notable ingredient here is teff, a native Ethiopian super grain which rivals quinoa in its protein, calcium, and iron content. Served alongside traditional ingredients like kale, squash, and farmer's cheese, we call this dish the Princess of Addis Ababa for its regal nutritional value.

Tuesday Dinner

Three Sisters Stew

Parts included: 

1. Corn, Bean & Squash Stew
2. Ancient Grains

Heat the stew for 3 – 4 minutes on the stove or in the microwave. Microwave the grains for 1 – 2 minutes.

Native American people relied on a sacred trio of crops known as the Three Sisters — corn, beans, and squash. When planted together, these crops grow in perfect harmony, supporting each other's unique needs, just as any sisterhood should. Our dish is a tribute to these ancient ingredients, uniting them to create a stew that's rich in protein and vitamins — it's no wonder these crops were often called "the sustainers of life."

Wednesday Lunch

The Kingston

Parts included:

1. Jamaican Jerk Chicken or Yam
2. Sweet Plantain

Place meal in a 400 degree preheated oven for 10 minutes or microwave for 4 – 5 minutes. Transfer the plantains to an oven safe dish or microwave them for 3 – 4 minutes.

Born from a unification of African and Taíno culinary techniques,"jerk" traditionally refers to spicy, slow-smoked meat that has been seasoned with a marinade including, but not limited to, Scotch bonnet peppers, allspice, garlic, and vinegar. We rub local free-range chicken breast in a proprietary jerk sauce of molasses, for sweetness; traditional Scotch bonnet peppers, for capsaicin-rich heat; and cinnamon, ginger, and the classic allspice, for antioxidant and antibacterial compounds. The meal is complete with turmeric-seasoned braised cabbage, coconut rice, callaloo-style collard greens, and sweet plantains sauteed in olive oil.

Wednesday Dinner

The KC

Parts included:

1. Spicy Korean Carrot Soup
2. Kelp-Noodle Stir Fry

Heat the soup for 4 minutes on medium heat or microwave and then pour over the noodles (or enjoy separately). The noodles can also be microwaved separately for 1 – 2 minutes. 

Our Korean dish takes advantage of the fact that that cooked carrots are actually more nutritious than raw carrots. Heat releases beta carotene, an antioxidant that may improve memory and cognitive function. That’s why we roast our carrots before blending them to create this naturally sweet soup, eliminating the need for added sugars. We complete the dish with the stir fry featuring kelp noodles and Asian vegetables.