No meat, no problems! This four course meal is fully vegetarian, & can easily be made vegan as well.

Order before 2pm on Wednesday for pickup on Friday. 

Apple & Parsnip Soup 
Puréed parsnips & granny smith apples with a touch of curry.

Arugula Salad 
Spiced candied pecans, parmesan, & fresh fruit with a white balsamic vinaigrette. (Skip the cheese to make it vegan.)

Roasted Beet Tartare
Served on an aubergine & squash pavé with a tahini cauliflower purée.

Chocolate & Roasted Yam Mousse 
With mint-lime sponge toffee.

See our cooking instructions here!

DIY Field-Grown Dinner for Two

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