Menu

week of March 28th ~ April 1st


Tuesday- Thai Shrimp / Chili

~ We all look forward to this soup, and the last week of March is perfect for it. This soup has it all, flavor, texture, just enough heat to warm you up and make you feel cozy. It is filled with plump shrimp, white rice, veggies, fresh herbs, and a delicious red curry adds that warming heat. Warning, it is addicting, and you may eat a whole quart yourself.


Chili, a classic and a must have every couple months or so. Jess doesn't mess around with loading this chili up with all things you love, kidney beans, ground beef, tomatoes, fresh bell peppers, and all the right spices. Filling enough for a whole meal, especially when paired with one of our olive oil breads.


~Olive Oil Bread

~Buttermilk Biscuits





Wednesday- Carb Day

~Stuffed Rolls

~Focaccia

~Olive Oil Breads





Thursday- Tomato Basil / Creamy Mushroom Quinoa

~This soup makes all of Batch smell so good even the day before, because we slow roast fresh tomatoes with garlic and herbs to make a flavorful soup base. That extra step is what gives this simple sounding soup depth and complexity. Jess then adds tons more fresh tomatoes, carrots, onions, celery, herbs, and then blends till just smooth. Perfect with a biscuit.


Calling all our mushroom lovers, this soup sounds amazing. Earthy and textural with a couple types of mushrooms and our favorite grain, quinoa. Then we smooth it all out with just enough cream to make everything come together. A great choice for lunch or pair with your favorite protein for a side at dinner.






Friday- Pasta Primavera (with or without shrimp)

~ Anyone that has had Jess's Primavera knows, this isn't your basic pasta dish. This meal is made with love and layered in its flavors. Each component is prepared separate as to not overcook it and keep its integrity. Slow roasted zucchini, squash, red onion, and bell peppers which then they are combined with the butter, olive oil, and garlic sauce that the cherry tomatoes were cooked in till they burst. All that gets tossed with perfectly cooked pasta and if you so choose, topped with garlic parmesan shrimp. Dinner is done.





Saturday- Quiche

~Bacon and Gouda

~Peppers, Onions, Cheddar

~Spinach, Mushroom, Gouda




***Call to Pre-Order a full-size quiche to create an easy brunch or luncheon throughout the week - 724-604-0197 ***






Salad- Chef Salad

~Ham and turkey roll ups, with fresh tomato, cucumber, egg, and shredded cheese on a bed of crisp romaine. Perfect with our house made ranch.


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Batch - 724-604-0197
www.batch-homegrown-handmade.com