OUR FOOD

Crawlspace Kitchen is a private chef service rooted in the belief that food should be nourishing, seasonal, and deeply satisfying—without adding stress to your daily life. Our mission is to stock your fridge with ready-to-heat, nutrient-dense meals that make it easy to eat well throughout the week.

We prioritize whole, thoughtfully prepared food: vibrant vegetables, whole grains, quality fats, and responsibly sourced meats and seafood whenever available. Our cooking emphasizes peak-season produce to ensure maximum flavor, freshness, and nutritional value.

Our Commitment to Sustainability

In an industry often defined by excess waste, we are intentional about reducing our footprint wherever possible. We prioritize sustainable, reusable packaging whenever possible, and design our systems to minimize single-use materials. We also aim to reduce food waste through thoughtful menu planning, flexible portioning, and incorporating ingredients you already have on hand in your home. Our approach is built around respect—for the ingredients, the land they come from, and the resources used to prepare them.

Each week, you’ll receive a fully customized menu designed specifically for you and your household. In the beginning especially, we encourage open feedback—your input is essential as we learn your dietary needs, preferences, and flavor profile. This ongoing dialogue allows us to refine and evolve your menus so they feel truly personal.

Our menus change weekly to reflect seasonality and to introduce a diverse range of flavors and cuisines, keeping your meals both exciting and balanced. With that said, we also highly encourage incorporating household favorites on repeat—so your menu can feel both fresh and familiar, shaped around the meals you truly love and want to return to.

All meals arrive fully prepared, unless otherwise requested or discussed in advance. For example, if a household prefers very fresh fish, we may recommend finishing or cooking the fish just before serving to ensure optimal freshness and texture.

Each meal includes simple reheating instructions designed to preserve the integrity of flavor, texture, and quality—so eating well feels effortless, every day.

MEAT FORWARD OPTIONS

Grass fed beef stew w. red wine, braised leeks, carrots, and swiss chard. Topped w. gremolata and served alongside a cauliflower & celery root mash.

Indian butter chicken, brown basmati rice w. curried cashews, roasted cauliflower and carrots with coriander and lime.

Ginger lemongrass turkey meatballs in a yellow coconut curry broth, bok choy, bell peppers, broccolini, and thai basil. Served w. forbidden black rice w. kombu.

PLANT BASED OPTIONS

Wild mushroom bolognese, butternut squash noodles, roasted romanesco w. golden raisins and pine nuts.

Butternut squash enchiladas w. house made tomatillo sauce. Topped w. goat cheddar, pepitas and cilantro.

Summer ratatouille: gigantica beans, cherry tomato confit, roasted fennel, zucchini eggplant, and heirloom peppers. Topped w. basil oil and served w. the grain of your choice. Served w. house made goats milk ricotta.

SEASONAL SALADS

Delicata squash and baby kale salad: pomegranate seeds, shaved fennel w. lemon vinaigrette

Fig salad: black mission figs, baby arugula, red mizuna, persian cucumbers, goat cheese, and toasted almonds. Served w. aged balsamic vinaigrette.

Spring asian chicken salad: grilled chicken thighs, napa cabbage, navel oranges, asparagus tips, radish, persian cucumber. Served w. a ginger tahini dressing.

GRAIN BOWLS

Blackened chipotle chicken grain bowl. Pickled purple cauliflower & onions, shaved radishes, heirloom red rice, and mango salsa.

Harissa chicken grain bowl w. quinoa, black lentils, shaved red cabbage, carrots, parsley, dill, and lemon. Served w. harissa-lemon tahini dressing.

Steelhead trout grain bowl, short grain brown rice, julienned carrot, napa cabbage, pickled fresno chilies, peanuts and thai basil. Served w. miso honey dressing.

SEASONAL SOUPS

White bean and kale stew w. spicy pork sausage.

Miso chicken bone broth, rice ramen noodles, oyster mushrooms, baby bok choy, scallions, nori, jammy pasture raised soft boiled egg.

Summer early girl tomato gazpacho w. sherry. Served chilled w. basil oil, cucumber, and microgreens.

SNACKS & BREAKFAST

3 seed granola, sesame seeds, pepitas, sunflower seeds, and goji berries. Gluten, dairy and refined sugar free.

Seasonal crudite w. house made tahini hummus w. za'atar.

Zucchini- carrot muffins w. raisins and walnuts. Gluten, dairy and refined sugar free.

Sign me up!

Page updated

Google Sites

Report abuse