Dinner Subscriptions

Dinners Made by Annie

For the nights no one wants to cook.

Sign up to receive dinners during the months of November through March.  It’s like having your own personal chef making meals in your home!  Choose from 1 to 7 meals per week.  Dinners delivered on Monday of each week within a 20 mile radius of Rockland, Maine.  All meals serve 4 to 6 people and incorporate organic, local and sustainably raised ingredients.

1 month, per meal, per week – $45
2 months, per meal, per week – $43
3 months, per meal, per week – $41

New this year:
Soup option: $6pp
Bread option: $4 per loaf
Half sized option (serves 2 to 3): $25 per meal

Simply multiply the number of meals you wish to receive per week by the total.

Sample meals could include:

  • Chinese Chicken Wings over Sticky Rice
  • Tomato Soup with Chipotle Chilis and Potatoes
  • Artichoke and Olive Paella
  • Coq au Vin with Roasted Red Onions and Baby Bella Mushrooms
  • Clam Sauce with Soprasata over Red Pepper Fettuccini
  • Chicken, Kale and Mushroom Pot Pie
  • Kielbasa and Lentil Soup with loaf of Portugese Cornbread
  • Creamy Potato Soup with Pancetta Croutons
  • Steak and Onion Soup with Chimi Churri
  • Braised Lamb Shanks with Rosemary, Au Jus, Potato Gallette, Root Vegetables
  • White Bean, Ham and Hubbard Squash Soup
  • Garlic Shrimp over Fettuccini
  • Shrimp with Lemon and Capers with Risotto
  • Roasted Squash and Spinach Lasagna
  • Three Bean Vegetarian Chili
  • Lobster Stew with a loaf of Black Pepper and Sage bread
  • Lobster, Spinach and Mushroom with Dilled Gnocchi
  • Classic Bolognese Sauce with Homemade Raviolis
  • Flaky Chicken Pot Pie with Garden Veggies
  • Hubbard Squash Soup with Lime and Chive Crema
  • Fettuccini Ticino – Creamy Mushroom, Pancetta w/Herbs over Fresh Pasta
  • Mexican Cheese, Bean and Beef Burritos w/Homemade Salsa
  • Classic French Onion Soup w/Swiss Cheese and Croutons
  • Texas Beef and Black Bean Chili w/Cheddar Cheese and Homemade Tortillas
  • Rosemary Chicken and Dumplings
  • Black Forest Ham, Leek and Potato Soup w/crème fraîche
  • Vegetarian: Polenta Pie with Gorgonzola, Roasted Tomatoes and Kalamata Olives
  • Yellow Chicken Curry over Rice with Fresh Mango Chutney
  • Broccoli and Cherry Tomato Alfredo over Penne

To sign up for your Dinner Subscription, email or call Annie at ChefAnnie@MaineWindjammer.com or 207.594.4823.

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