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Chef Meagan Entree Caprese Risotto

$26.00

2-servings

Chef Meagan's 
Caprese Risotto
Choose Chicken or Tofu or Risotto Only!
A Unique Blend of Yellowbird Grower-Sourced Ingredients
Freshly Made, Just Heat and Serve
2-Servings!
ORDERS CLOSE AT 11:59 PM on Saturday - No Adjustments Afterwards!



Caprese Risotto w/ Chicken or Tofu or Risotto Only

Choose from the following:


Caprese Risotto Chicken:
Sweet Grass Chicken Breast, Lemon juice, Dijon mustard (distilled white vinegar, mustard seed, water, salt, white wine, citric acid, tartaric acid, sugar, spices), garlic, onion, basil, kosher salt, white pepper, canola oil, olive oil. Arborio Rice, Vegetable Stock (Water, Onion, Celery, Carrots, Zucchini, Summer Squash, Cauliflower, Broccoli, Bay Leaves, Rosemary, Thyme, Parsley, Black Peppercorns, Kosher Salt), Garlic, Onions, Butter (Milk), Parmesan (Partially skimmed cows milk, Cheese cultures, Salt and Enzymes), Kosher Salt and White Pepper. Pesto- Spinach, Basil, Garlic, Pumpkin Seed, Parmesan, Olive Oil, Lemon Juice, Kosher Salt, White Pepper. Roasted Herb Tomatoes- Tomatoes, Olive Oil, Italian Seasoning, Garlic, Kosher Salt, Black Pepper. Fresh Mozzarella-(Cows Milk, Cheese Cultures, Salt and Enzymes) Balsamic Reduction

OR

Caprese Risotto Tofu: Cleveland Tofu (water, soybeans, calcium sulfate, glucono delta lactone), Lemon juice, Dijon mustard (distilled white vinegar, mustard seed, water, salt, white wine, citric acid, tartaric acid, spices) garlic, onion, basil, kosher salt, white pepper, canola oil, olive oil. Arborio Rice, Vegetable Stock (Water, Onion, Celery, Carrots, Zucchini, Summer Squash, Cauliflower, Broccoli, Bay Leaves, Rosemary, Thyme, Parsley, Black Peppercorns, Kosher Salt), Garlic, Onions, Butter (Milk), Parmesan (Partially skimmed cows milk, Cheese cultures, Salt and Enzymes), Kosher Salt and White Pepper. Pesto- Spinach, Basil, Garlic, Pumpkin Seed, Parmesan, Olive Oil, Lemon Juice, Kosher Salt, White Pepper. Roasted Herb Tomatoes- Tomatoes, Olive Oil, Italian Seasoning, Garlic, Kosher Salt, Black Pepper. Fresh Mozzarella-(Cows Milk, Cheese Cultures, Salt and Enzymes) Balsamic Reduction

OR

Caprese Risotto :
Base Risotto Arborio Rice, Vegetable Stock (Water, Onion, Celery, Carrots, Zucchini, Summer Squash, Cauliflower, Broccoli, Bay Leaves, Rosemary, Thyme, Parsley, Black Peppercorns, Kosher Salt), Garlic, Onions, Butter (Milk), Parmesan (Partially skimmed cows milk, Cheese cultures, Salt and Enzymes), Kosher Salt and White Pepper. Pesto- Spinach, Basil, Garlic, Pumpkin Seed, Parmesan, Olive Oil, Lemon Juice, Kosher Salt, White Pepper. Roasted Herb Tomatoes- Tomatoes, Olive Oil, Italian Seasoning, Garlic, Kosher Salt, Black Pepper. Fresh Mozzarella-(Cows Milk, Cheese Cultures, Salt and Enzymes) Balsamic Reduction

Gluten-free, Nut-free, Soy-free, Corn-free

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Heating instructions: In a medium-large skillet on medium low, place the risotto and a quarter of the stock provided, stirring every minute or two or until the stock has been completely absorbed. Then add another quarter quarter of stock, and repeat the process from above. Taste the risotto to see if it's the texture you like, if it is too crunchy for you add another 1/4 of the stock. Stir as it continues to get creamier, and taste again. The risotto should be creamy not soupy, and tender. If that is the case, add the pesto, tomatoes, mozzarella and protein if added. Then a small amount of stock and stir until everything has been incorporated, approximately 1-2 minutes. If it is not continue adding the last of the stock and stirring every minute, so it doesn't stick and its creamy. Separate into the bowls and garnish with a little balsamic reduction on top. Enjoy!

ORDERS CLOSE AT 11:59 PM on Saturday - No Adjustments Afterwards!

32 oz. (946 mL)

Chef Meagan's Food Truck

FARM TO FOOD TRUCK & FOOD TRUCK TO FARM

"I figured farm to table wasn’t the only way to bring the freshest local and sustainable foods to your plate, instead I drove the kitchen to the farm!"
--Chef Meagan

Chef Meagan proudly showcases only the freshest fare from local farms and farmers in the central Ohio region at all events.
Whether it’s a sunny day at the truck, or an evening wedding under the stars, Chef Meagan and staff will ensure the most delicious memories.


Chef's Bio

Chef Meagan Stewart began her culinary career at age 15, working in the kitchen of Cherry Valley Lodge. She attended the prestigious Johnson and Wales University-North Miami and has worked for several restaurants including time as a national trainer and sous chef for P.F. Chang’s and as a personal chef with Chef’s Delight.
Taking a position as the Executive Chef for Kenyon College in 2010 thru 2017, Meagan successfully turned their sustainable efforts around, a truly incredible feat for most chefs looking to feed more than 1600 students every day. Kenyon went from serving more than 75% store-bought to being the nation's collegiate leader in sustainability at 42% all sustainable. The deep ties to the local farms and farmers have only grown since then.

Chef Meagan was in charge of Pelotonia for 5 consecutive years, feeding over 32,000 riders, supporters, and family over the 3-day charity event.






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