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You asked, we deliver! Here is our first flavor of Dinner Belle overnight oats... Strawberry + Peanut Butter, a classic combination!

This parfait is hearty and satisfying with a dollop of peanut butter, topped with peanuts, strawberry compote made with local strawberries, and overnight oats made with gluten free oats, coconut milk, a little bit of chia seeds, and a hint of cardamom.

-Gluten Free

-Vegan

This is a soup celebrating the lovely flavors of spring: cream of asparagus soup made creamy by blending cashews along with tarragon, basil, & parsley.

Comes with radishes to garnish.

-Vegan

-Gluten Free

This meal is inspired by my Swedish grandmother, Marie. She would serve this meal to my grandfather at times that she wanted to keep the kitchen cool because everything was made ahead of time & could be served cold: radish, beets, boiled eggs.

A dill dressing is layered with local radishes, bite-sized boiled potatoes, half of an 11-minute local, pastured egg, sustainably harvested salmon, roasted beets, and Bloomsbury sprouts.

-Gluten Free

Named after the talented Jen McNabb for her award winning recipe!

Everyone will loved these meatballs, paired with Jen's magical, creamy Diane sauce over mashed potatoes with a sprinkle of bacon. Comes with arugula and a lemon to squeeze over everything.

Asparagus, pulled local chicken, and quinoa are tossed in a creamy Nobel Springs chèvre sauce and covered with more cheese from Sweetwater Valley Farm. Just reheat and enjoy!

Comes with a side salad.

-Gluten Free

This meal is inspired by my Swedish grandmother, Marie. She would serve this meal to my grandfather at times that she wanted to keep the kitchen cool because everything was made ahead of time & could be served cold: radish, beets, boiled eggs.

A dill dressing is layered with local radishes, bite-sized boiled potatoes, half of an 11-minute local, pastured egg, roasted beets, and Bloomsbury sprouts.

-Gluten Free

Named after the talented Jen McNabb for her award winning recipe!

Everyone will loved these vegetarian beanballs paired with the magical, creamy Diane sauce over mashed potatoes with arugula and a lemon to squeeze over everything.

Asparagus and quinoa are tossed in a creamy Noble Springs chèvre sauce and covered with more cheese from Sweetwater Valley Farm. Just reheat and enjoy!

Comes with a side salad.

-Gluten Free