Our Food
Our Food
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Crawlspace Kitchen is a private chef service with a mission to stock your fridge with ready to heat and eat nutrient dense and seasonal meals. We put your health first by cooking meals packed with vegetables, whole grains, and good fats. We prioritize the use of peek-season produce, the use of responsibly raised meats and fishes, and sustainable reusable packaging. All meals will come fully prepared with very simple and quick heating instructions to ensure the integrity of the high quality flavors and textures.
Crawlspace Kitchen is a private chef service with a mission to stock your fridge with ready to heat and eat nutrient dense and seasonal meals. We put your health first by cooking meals packed with vegetables, whole grains, and good fats. We prioritize the use of peek-season produce, the use of responsibly raised meats and fishes, and sustainable reusable packaging. All meals will come fully prepared with very simple and quick heating instructions to ensure the integrity of the high quality flavors and textures.
Each week you will receive a customized menu that is designed specifically for you and your household. Especially in the beginning we encourage feedback of the menu and the food you receive. Your feedback is crucial for us to better understand your dietary goals, preferences, and flavor profile likes and dislikes. The menu changes weekly to reflect seasonal changes and offer you an array of flavor profiles.
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.
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