October menu

October 2026

Delivered Tuesdays & Thursdays

Oct 1: New England Fish Chowdah with Scones. I’ve been making this for as long as I could cook. Surprisingly light with only a bit of cream, this soup gets all its richness from tons of haddock and salmon and a slow-cooked fishbone broth. Served with jumbo cheddar onion scones. Shellfish and bivalve free.

Oct 6: Jollof Rice with Chicken. I’ll tone down the heat on this classic West African rice dish that’s packed with tons of flavour and warming spices. The rice is cooked in puréed vegetable juices so picky eaters get a full serving without even noticing! Served with juicy seasoned chicken legs and thighs.

Oct 8: Paratha “Quesadilla”. A mashup that would probably anger some traditionalists, but they are so damn good, I just don’t care! Two paratha per serving, stuffed with smoked sausage, street corn-inspired relish, and cheddar. Served with roasted carrot and mixed green salad with goddess dressing.

Oct 13: Grilled Chicken Fettuccini Alfredo with Roasted Balsamic Broccoli. Everyone’s favourite pasta dish is best when made with the least amount of ingredients. I stick to classic here, but a side of bright green broccoli breaks up all the rich heaviness of the pasta.

Oct 15: Kheema Matar & Palak Paneer and Channa. Flavourful ground beef curry with peas and a beautiful green curry of spinach, pressed cheese, and chickpeas. Served with basmati rice, handmade naan, and tamarind chutney.

Oct 20: Loaded Potato Hash. I’ve been missing my favourite dish from the Boston diner where I spent many a Sunday morning in my university days. Roasted potato hash with onions, peppers, broccoli, crumbled bacon, breakfast sausage, Parmesan, and cheddar. Served with two thick slices of homemade Anadama bread for toasting with cinnamon honey butter.

Oct 22: Roasted Squash Stuffed Pupusas with Curtido. Three cheesy corn cakes per serving, stuffed with deliciously creamy roasted acorn squash. Accompanied by an ultra-crisp fresh cabbage and carrot slaw called curtido. The tangy juice from the slaw is perfect for pupusa dipping!

Oct 27: Beef Meatball Stroganoff. Fork-tender beef meatballs and mushrooms simmered in a savoury cream sauce. Served over buttered egg noodles with two Yorkshire puddings per serving.

Oct 29: Pumpkin Lasagna and Garlic Bread. This lasagna is made with a beautifully savoury sauce of pumpkin purée, chicken bone broth, and chipotle. Stacked with whole wheat noodles, crumbled sausage, onions, chard, homemade ricotta, and lots of cheese. Served with buttery handmade garlic bread.

Bi-weekly Monday grain bowls

Oct 5 & 19. Stock up on healthy lunches or a quick and easy dinner that won’t weigh you down. Each bowl contains 1.5 cups of seasoned brown rice and quinoa, one type of bean, three to four chopped vegetables, and sliced protein with an accompanying sauce. They last up to four days in the fridge. $12.50 chicken · $14 steak.