The Organic Dish » News

How can we improve? Send us questions you’d like to see on our customer survey

Beckie — Fri, 08 Jan 2010 18:10:48 +0000

Please email me at beckie@theorganicdish.com if you have a question you’d like to see on our upcoming customer survey or respond via twitter or facebook.

Today we will have fresh the super yummy and comforting Coconut Red Lentils with Basmati and Spinach – ready now!

Beckie 303-736-9930 xt 1

Happy Holidays and Holiday Hours!

Beckie — Thu, 24 Dec 2009 17:20:12 +0000

Today we have fresh:

Chicken and Broccoli Udon Noodle Bowl
Sweet Potato and Broccoli Udon Noodle Bowl
Coconut Red lentils with Basmati

We will be closing at 2pm today, reopening on Saturday, Dec 26th.
We will be closed at 2pm on Dec 31rst, reopening on Saturday, January 2nd.

Best to you and enjoy the holidays!

Beckie 303-440-3828 xt 1

Donate food to There with Care

Beckie — Tue, 22 Dec 2009 17:00:51 +0000

You can always make a direct donation to There With Care (a non-profit that helps families and children facing critical illness) or you can donate money to a “Good Food Account” at The Organic Dish -http://www.theorganicdish.com/ThereWithCare. We also have an angel giving tree up at our kitchen if you want to pick a specific family to donate too. We donate meals every month and this will allow them to order a couple more meals per month as they need them.

Either way you will be supporting a great non-profit and the amazing people that help families in need. We are grateful to be associated with such an awesome organization.

Today, we will have fresh:

Fricase de Pollo with Potatos – ready 2pm
Split Pea and Ham Soup – ready at 4pm

Save yourself some time before the holidays but still enjoy a healthy home cooked meal!

Beckie 303-440-3828 xt1

Freezer Inventory – week of December 13th

Beckie — Sun, 13 Dec 2009 16:26:36 +0000

Based on a request, I will be posting every Sunday which meals we still have in our freezer that are not on the current menu. Sometimes, it will be a leftover from the previous month and sometimes we will make a meal that is not currently on the menu just because we have the ingredients and it was popular.

So – this weeks freezer inventory!

Shrimp Coconut Green Curry with Basmati Rice (spicy)
Butternut Squash Ragout with Israeli couscous
Hazelnut and Brussels Sprouts Penne Pasta
Veggie Ragout (Kale, Zucchini) with couscous
Sausage Ragout (Kale, Zucchini) with couscous – 3 left
Crockpot Dijon Chicken with Sweet Potatos- 1 left
Crockpot Dijon Lentils with Sweet Potatos – 3 left
Pork Tenderloin with Plum Coulis, Quinoa, Green Beans – 1 left

Thank you! Call or email if you want one set aside. These are based on inventory.Beckie 303-440-3828 xt 1

Review by Boulder Small Business Examiner

Beckie — Fri, 11 Dec 2009 19:04:49 +0000

Check out this cool review by Kyla Duffy (the Boulder Small Business Examiner). Thanks Kyla!

Today we’ll have Vegetable and Barley soup fresh.

Beckie 303-440-3828 xt 1

Freezer Inventory – week of December 6th

Beckie — Sun, 06 Dec 2009 16:38:40 +0000

So – this weeks freezer inventory!

Rosemary Chicken with Grape Glaze, Spinach, Quinoa -1 left
Tofu Coconut Green Curry with Basmati Rice (spicy)
Shrimp Coconut Green Curry with Basmati Rice (spicy)
Butternut Squash Ragout with Israeli couscous
Veggie Ragout (Kale, Zucchini) with couscous
Sausage Ragout (Kale, Zucchini) with couscous
Crockpot Dijon Chicken with Sweet Potatos- 3 left
Crockpot Dijon Lentils with Sweet Potatos
Pork Tenderloin with Plum Coulis, Quinoa, Green Beans

Thank you! Call or email if you want one set aside. These are based on inventory.Beckie 303-440-3828 xt 1

Freezer Inventory – week of November 29th

Beckie — Sun, 29 Nov 2009 22:05:54 +0000

So – this weeks freezer inventory!

Stuffed Mushroom Burgers with Homemade Potato Chips – 1 left
Pineapple Pizza – 1 left
Rosemary Chicken with Grape Glaze, Spinach, Quinoa -1 left
Sun Dried Tomato Chicken with Broccoli and Polenta – 1 left
Red lentils with Coconut and Basmati
Slow Cooked Jambalaya with Rice – 1 left

Thank you! Call or email if you want one set aside. These are based on inventory.Beckie 303-440-3828 xt 1

Get your Thanksgiving produce. Boulder Farmers Market tomorrow!

Beckie — Fri, 20 Nov 2009 18:37:35 +0000

First Bite Boulder! November 14-21, 2009

Beckie — Thu, 19 Nov 2009 19:19:25 +0000

First Bite Boulder is an annual event highlighting Boulder’s dining scene. For one full week, over 40 of Boulder’s top restaurants will offer a special three course $26 prix fixe dinner menu to the community.

The week celebrates Boulder’s exceptional dining community and will help bring our well-deserved reputation into the national spotlight. We invite you to join us as we celebrate the establishments that make Boulder the culinary destination it is. Learn more at http://firstbiteboulder.com/

Some of our favorite restaurants and Chef of the Months are participating. We went to Black Cat last year and it was awesome – see the review here: http://www.theorganicdish.com/blog/2008-11/the-black-cat-experience/

Today we’ll have fresh:

Dijon Chicken with Kale, Leeks, Sweet Potatos – ready at 10am
Chicken and Barley Soup loaded with veggies – ready at 10am
Coconut Green Curry Mung Beans with Basmati – ready at 530pm

Thanks Beckie 303-440-3828 xt 1 – call andI will set one aside.

Freezer Inventory Blog – week of November 8th

Beckie — Sun, 08 Nov 2009 16:02:37 +0000

So – this weeks freezer inventory!

Stuffed Mushroom Burgers with Homemade Potato Chips
Hazelnuts and Brussels Sprouts Penne
Hazelnuts and Brussels Sprouts Penne with Bacon
Pineapple Pizza
Rosemary Chicken with Grape Glaze, Spinach, Quinoa
Sun Dried Tomato Chicken with Broccoli and Polenta
Coconut Chili Rockfish with Couscous – 1 left
Red lentils with Coconut and Basmati
Broiled Chicken with Salsa Verde, Quinoa, and Broccoli

Thank you! Call or email if you want one set aside. These are based on inventory.Beckie 303-440-3828 xt 1