· By Laroot World INC
Gratitude Menu
Monday Lunch
Shopska Marousolata
Preparation: Allow the dressing to become room temperature, shake well and then pour your preferred amount over the salad, top with feta and enjoy.
Parts Included: Shopska Marousolata, Spiced Feta & Lemon Vinaigrette
Laroot’s version of the Balkan shopska salad has been delicately tweaked to include an optimal balance of local herbs, which add piquancy and flavor without the addition of spices. Tangy feta cheese and the optional roasted chicken, meanwhile, up the lean-protein content. We recommend that this salad be consumed during the day, to allow for proper digestion of the raw ingredients. (Fun fact: the shopska salad was voted Best European Salad by the European Parliament in 2016!)
Ingredients: romaine, dill, parsley, scallion, lemon juice, kosher salt, roasted chicken (lemon juice, thyme, rosemary, salt, pepper, olive oil) lemon vinaigrette: (lemon juice, olive oil, salt, pepper), spiced feta: (feta cheese, aleppo)
Monday Dinner
Mali Mafe & Black Eyed Peas
Preparation: Pour the stew and couscous into a medium pot and simmer for 3 – 4 minutes, stirring occasionally or place both containers in the microwave and heat for 2 – 3 minutes. Enjoy with the black eyed peas.
Parts Included: Vegetable Stew, Millet Couscous & Black-Eyed Pea Salad
Originally made with groundnuts, mafé is a traditional West African stew that was developed in Mali and spread to Senegal and Gambia during the colonial period. Laroot’s version fuses immunosupportive spices and herbs with French tomato, carrot, and cabbage. Its nutty creaminess derives from sunflower-seed butter—nonallergenic, and high in protein and omega-3s—instead of peanut. An herbaceous side of black-eyed peas seasoned with bay leaf, parsley, chive, cilantro, and shallot boosts the meal’s protein, vitamin, and antioxidant content.
Ingredients: (Stew) fresh tomato, vegetable stock, onion, ginger, garlic, thyme, cabbage, carrot, rutabaga, sunflower seed butter chili flake, paprika, ground black pepper, kosher salt, parsley, (Millet Couscous) vegetable stock, salt, Senegalese spice garnish: roasted okra: palm fruit oil, kosher salt (Black Eyed Pea Salad) Black eyed peas, vegetable stock, salt, thyme, bay leaf Tomato, shallot, parsley, chives, scallion, cilantro, jalapeño, lemon juice, olive oil, salt
Tuesday Lunch
The French Riviera
Preparation: Pour the lentils into the glass container and heat for 8 minutes at 400 F or microwave the lentils and squash for 3 – 5 minutes.
Parts Included: Summer Squash or Long Island Sola & Beluga Lentils
Sauce vierge (“virgin sauce”) is a staple of simple French cooking—simplicité being the paradoxical strength behind its robust flavor. Our seasonal vegetable dish is an ode this culinary minimalism, with its sauce containing only the most delicious farm-fresh ingredients: cherry tomato, lemon juice, herbs, and olive oil. The first published recipe for sauce vierge appeared in 1976 in chef Michel Guérard’s Cuisine Minceur, which presented healthier recipes that contrasted with the heavier cuisine classique. Since sauce vierge is a match made in heaven for seasonal squash, we serve our rendition with hearty beluga lentils. This dish is packed with protein, vitamins, and phytonutrient support. Join us as we voyage to the Côte d’Azur with our irresistible iteration of a Gallic favorite!
Ingredients: Squash, Cherry Tomato, Shallot, Garlic, Capers, Parsley, Chive, Basil, Beluga Lentils, Carrot, Celery, Onion, Garlic, White Wine, Thyme, Bay Leaf, Parsley, Kosher Salt
Tuesday Dinner
The Tom Khan
Preparation: Pour the soup and rice into a medium pot and simmer for 4 minutes or microwave place both containers for 2 – 3 minutes. Garnish with the table salad and a squeeze of lime.
Parts Included: Coconut Soup, Thai Red Rice & Herb Table Salad
Our creamy tom kha gai brims with all the comfort, flavor, and aromatic spices you’d expect from a Southeast Asian soup. The original Thai recipe was first published in 1890, and was made with young galangal, duck, and a chili jam relish. As French Indochina expanded over the course of the Franco–Siamese War, the recipe fused with bordering Lao cuisine to create the soup we know today: sweet-and-sour, hot and seasoned with fresh herbs. Our chicken-and-vegetable version is lean and nutritious, yet no less complex. Fragrant galangal, kaffir lime, garlic, and ginger bring anti-inflammatory and immune support, while rich coconut milk turns the soup into a satisfying hug.
Ingredients: (Soup) Coconut milk, vegetable stock, galangal, kefir lime leaf, onion, garlic, ginger, scallion, fresno pepper, red bell pepper, beech mushroom, tamari, rice wine vinegar, braised chicken, (Rice) Thai red rice, vegetable stock, kosher salt, lemongrass, (Herb Table Salad) Thai basil, cilantro, parsley, mint whole leaves, cucumber, lime vinaigrette
Wednesday Lunch
From Kurdistan With Love
Preparation: Heat in the microwave for 2 – 3 minutes or on the stove top or add 2 tbsp of water to a pan on medium heat, add the biryani and chicken and cook for 4 –5 minutes. Enjoy with the Turmeric Mast.
Parts Included: Biryani with Chicken & Turmeric Mast
Laroot’s tribute to the Kurdish struggle for self-determination, our multitextured chicken biryani (from the Farsi term for “fried rice”) is prepared using the same step-by-step process outlined in traditional Kurdish recipes. Our biryani rice is seasoned with over a dozen micronutrient-rich spices to cover the six Ayurvedic rasas, while organic roast chicken, Yukon potatoes, dried apricot, and almonds provide fiber, protein, and vitamins C and E.
Ingredients: Biryani Rice: basmati rice, spanish onion, garlic, yukon potato, snap pea, dried apricot, slivered almond, biryani spice mix (Coriander, Black Pepper, Caraway Seed, Cinnamon, Cloves, Onion, Red Chili Pepper, Garlic, Ginger, Turmeric, Bay Leaf, Cardamom, Anise Seed, Nutmeg, Mace), vegetable stock, Roast Chicken: organic chicken breast, olive oil, salt, turmeric, cardamom, red chili pepper, onion, garlic, ginger, Turmeric Mast (yogurt): organic greek probiotic yogurt, dried turmeric, lemon juice, parsley
Wednesday Dinner
Kung Pao Wow
Preparation: Heat for 5 minutes at 400° F or in the microwave for 2 - 3 minutes.
Parts Included: Roasted Sweet Potatoes
Hailing from South-Western China and also known as Gong Bao or Kung Po, this dish is a Sichuan classic. It is said to be named after the rescuer of late Qing Dynasty governor Ding Bhaozen, who fell into water as a young boy and was saved by a local called Gongbao Jiding. When the governor visited him years later to give thanks, he was served a delicious dish of diced chicken, peanuts and spicy Sichuan peppercorns. He asked for the recipe and served it often, and so Gongbao spread its wings. Our plant-based sweet potato version is high in beta carotene, marrying sweet ground peanut with zingy Sichuan peppercorns, Chinese five spice, fresh lime and fermented black bean. Stir fried celery and long bean carry fresh crunch and nutrients, topped with calcium-rich black sesame and roast cashews sweetened with agave for a low glycemic load.
Ingredients: Sweet Potato, Salt, Olive Oil, Fermented Black Bean, Vegetable Stock, Garlic, Ginger, Scallion, Sichuan Peppercorn, Chinese 5 Spice, Agave, Kosher Salt, Lime Juice, Sesame Oil, Chinese Celery, Long Bean, Sichuan Pepper, Agave Roasted Cashews, Scallion, Black Sesame Seed, Steamed Brown Rice, Vegetable Stock, Salt, Lime Wedge.