The Root Cellar

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Chapel Hill • 919.967.3663
Pittsboro • 919.542.1062

Paleo Dinner – Week 2

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Paleo Menu

  • Apple Cider Glazed Pork Loin with Brussels Sprout Salad
  • Grilled Blackberry BBQ Chicken Legs with Poppyseed Slaw & Country Green Beans
  • Beef Barbacoa Burrito Bowls with Pico de Gallo
  • Greek Turkey Burgers with Mediterranean Relish & Spring Veggie Hash

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Paleo Menu

  • Hawaiian Pulled Pork with Pineapple Salsa & Baked Sweet Potato Wedges
  • Chicken Thighs with Smoky Paprika Sauce over Riced Cauliflower with Green Beans & Cherry Tomatoes
  • Chorizo Sweet Potato Hash with Spinach, Brussels & Hatch Green Chili Sauce
  • Sweet Potato Noodle Bowl with Creamy Thai Red Curry Sauce

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how it works    FAQ

To Start Your Order, Make Your Week Selection(s) Below.

Menu subject to change based on availability. Please note, that this form is unable to accept gift cards for payment.

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Vegetarian Menu

  • Cauliflower Tinga Tacos with Lime Crema and Black Bean & Sweet Potato Salad
  • Grit Cakes in White Wine Sauce with Roasted Rosemary Potatoes & Stewed Apples
  • Asparagus Sun-dried Tomato & Broccoli Alfredo
  • Grain Bowl with Roasted Spring Veggies & Green Goddess Dressing

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Standard Menu

  • Chicken Tinga Tacos with Lime Crema and Black Bean & Sweet Potato Salad
  • Pork Loin in White Wine Sauce with Roasted Rosemary Potatoes & Stewed Apples
  • Blackened Chicken, Sun-dried Tomato & Broccoli Alfredo
  • Grain Bowl with Roasted Spring Veggies & Green Goddess Dressing

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Standard Menu

  • Coconut Lime Chicken with Sweet Chili Green Beans & Thai Cucumber Salad
  • Bruschetta Chicken with Honey Butter Sweet Potatoes & Roasted Vegetables
  • Bang Bang Shrimp with Stir Fried Rice
  • Eggplant Parmesan over Spaghetti with Marinara

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Vegetarian Menu

  • Steamed Veggies in Coconut Lime Sauce with Sweet Chili Green Beans & Thai Cucumber Salad
  • Pasta al Limon with Honey Butter Sweet Potatoes & Roasted Vegetables
  • Bang Bang Tofu with Stir Fried Rice
  • Eggplant Parmesan over Spaghetti with Marinara

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Standard Menu

  • Smoky Romesco Striploins with Rosemary Red Potatoes & Grilled Asparagus
  • Sante Fe Chicken with Confetti Beans & Rice
  • Bruschetta Chicken with Brown Rice Pilaf & Sweet Potato Wedges
  • Pasta Primavera

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Vegetarian Menu

  • Wild Rice Stuffed Tomatoes with Rosemary Red Potatoes & Grilled Asparagus
  • Santa Fe Enchilada Bake
  • Brushetta Stuffed Portabellos with Brown Rice Pilaf & Sweet Potato Wedges
  • Pasta Primavera

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Vegetarian Menu

  • Broccoli & Cheddar Stuffed Baked Potatoes with Brussels Sprout Salad
  • Stuffed Peppers with Pico de Gallo
  • Greek Chickpea Burgers with Feta Spread & Potato Spring Veggie Hash
  • Vegetarian Ravioli with Peas & Spinach in Lemon Cream Sauce