The flavor + texture of this dish is outrageous! Defrost and serve cold over salad or any veg plate or warm up in a saucepan.
If you’ve yet to try our braised carrot dishes, now’s the time. It’s one of the true hidden gems at Goodness Cooks. This iteration features our classic braised carrots tossed in a delicious cilantro pesto that really pops, with organic local cilantro from Red’s Quality Acre, crushed sesame seed, white miso for earthiness, and a touch of lime to round it out. Adding this punchy pesto to the sweet and smooth-as-butter texture of the braised carrots creates quite the satisfying combo. Reheat gently in a saucepan with a dash of oil, over medium heat. Mix and match with any other dish on the menu.
$8.50 / pint
Carrot* | Local Cilantro* | Sesame Seed* | Rice Vinegar* | Lime* |NC-Made Great Eastern Sun White Miso* | Sesame Oil* | Sea Salt (* = ORGANIC)
We’ll perfectly roast organic cauliflower florets to bring out that earthy caramelized flavor then toss with fresh herbs, lemon, organic olive oil, and Kalamata olives for an added punch of tanginess. To seal the deal on this fresh dish, we’ll top each container with chopped toasted almonds. Reheat in a saucepan and serve up with any of this week’s dishes or serve cold on top of some salad greens for a quick lunch.
We’ll pair quinoa, wild rice, fresh parsley and roasted local butternut squash with an abundance of local baby arugula from Red’s Quality Acre to create an earthy, sweet, and peppery quinoa dish. Quinoa and wild rice are both seeds, not grains, and wild ‘rice’ has almost twice the protein, fiber and b-vitamins as brown rice. The flavor, freshness and nutrient density of this dish is off the charts. Enjoy with all of this week’s dishes. Reheat (if desired) in a saucepan over low heat.
$8.50 / pint
$17 / quart
White Quinoa* | Wild Rice* | Local Arugula* | Local Butternut Squash* | Parsley* | Lemon* | Extra Virgin Olive Oil | Sea Salt (* = ORGANIC)