New Day Kitchen

It would be my pleasure to cook for you. With people’s health and well-being on the front burner, I provide a weekly menu every Wednesday morning via e-mail to my list of customers. The customers then respond by Friday morning with which menu items they desire and how many orders of each item. I shop and cook accordingly over the weekend, and deliver to their doors on Monday from morning to aftern

oon, depending on the area the customer lives in. The majority of food I make is soup or stew, which pack nicely into the quart-size mason jars they are delivered in. My menu changes weekly, with up to four main dishes available, as well as homemade gluten-free bread, vegetable purees, and the always-available bone broth and chicken broth. For my stocks/broths, I start from scratch, using local grass-fed beef bones or organic chicken. The stocks simmer for 24 hours. They have been very popular among my customers, so I continue to list them on the menu every week. As the seasons change, I adjust my ingredients according to what is available locally. I have always found joy and contentment in cooking for people, and now I have the privilege to do it for a living.