Wildflowers Catered Meals

Work From Home Lunch Series this Friday🍜🥗

Starting a new series for the South Austin area delivering healthy lunches with the ability to add on a prepared home cooked meal for dinner. Or eat it all at once?! Up to you!

Apple and Goat Cheese Salad with candied pecans and Apple Cider Vinaigrette $10

Red Curry Pumpkin Soup 16oz - $10 | 32oz - $15

Salt Brined Pork Tenderloin with Bacon Lentils and a Creamy Dijon Sauce $25

Ask me any questions you may have! Let me know if you are interested by end of Wednesday for delivery on Friday. You set the time.

Mushroom Risotto. 👩‍🍳💋

That Bolognese takes knife skills. My hands are sore tonight.

Yes all healthy and vegetable forward. But also all so delicious and satisfying. Within our boundaries of a dietary restrictive diet to have happy, healthy bodies in order to fight.

**kcancer

Cooked for a friend hired by another friend to feed this mama and papa after just recently welcoming their first baby into this world. Did a dry brine then ancho chile rubbed pork tenderloin with chimmichurri, roasted butternut squash puree and garlic confit grilled broccolini. Also sent some egg bites to snack on with a tomatillo salsa.

A lot of love in this one! ❤️❤️❤️❤️❤️

Cooking for restrictive diets in order to better health is truly my passion. Everything here is within guidelines of dieticians. Organic, preservative free, gluten, dairy and soy free

👉 Asian Chicken Lettuce Wraps with homemade Sweet Chili Sauce
👉Turkey, Little Gem Lettuce Guacamole and Siete Tortilla wraps
👉 Banana and Rice Soothie (meant to soothe during cancer treatments)
👉 Pumpkin Spice Granola Bars
👉 Carrot Juice
👉 Green Juice

Dinner Series this Thursday

Steak Salad using sirloin flap from cooked to your preference. Comes with cherry tomatoes, shallots, Gorgonzola cheese and homemade Parmesan croutons. Tomato vinaigrette on the side. $20

Traditional Spanish Gazpacho - $8 - 8oz or $15 - 16oz

White Gazpacho -$8 - 8oz or $15 - 16oz

Can pick and choose what you would like.

Free delivery within 15 miles. Message me ASAP!

I am here to help out and take care of you through food. Everything here is GF DF SF and all homemade.

I do not buy store bought sauces. I make my Sichuan chili oil, DF pesto, and use my homemade chicken stock for the stir fry sauce. The chicken stock and chili oil are pantry staples that I always have on hand and are for individual sale. Just ask about my inventory if interested!

Veggie Pad Thai with all the toppings on the side
Chicken and Squash pesto vermicelli
Steak Stir Fry
Side of Sichuan Chili Oil

I am AWKWARD at taking photos and posting about myself or attempting to be any kind of “influencer”. But I LOVE to cook and take care of people with homemade, seasonal, delicious food. Always thinking about the client and what their body needs. This whole spread was comfortably Gluten Free.

Please consider hiring me for an event, a personal meal delivery or most recently for my 4th of July series coming up this Wednesday. Happy to help however I can through food!

For Wednesday delivery just before 4th of July! Message me to place an order for sides to go with your grilled entreès!

👉Potato Salad made with homemade aioli, dijon mustard and chow chow relish
8x8 pan for $25
👉Mexican Street Corn Salad with Cotija & Cilantro
8x8 pan for $25 (only fresh corn, never a can)
👉Bread and Butter Coleslaw with Jalapeños
8x8 $20
👉Watermelon cut-up, simple
8x8 $9
👉Charred Tomatillo Salsa
8oz $6 16oz $12

Can do different sizes if necessary and possible to make some modifications. Just let me know if you hate cilantro or what your spice level is, etc.

Minimum orders may be necessary for delivery depending on location.

👉Bun Cha (meatballs) with vermicelli and lemongrass coconut aminos dipping sauce
👉Chicken Stir Fry with rice made in my Sichuan chili oil
👉Green Juice (with a kick of jalapeño)
👉Sesame Scallion Chicken Salad

Chicken Yakitori with Grilled Veggies for this week’s dinner series. Can add a side of the Tare sauce, Togorashi, and/or homemade Sichuan Oil to go with. Choose from either white meat or dark meat, and rice or vermicelli noodle option. Either way GF DF all day.

Don’t forget I have freezer inventory:
$6 Chicken Stock
$17 Chicken Noodle Soup GF DF
$20 Bolognese with or without dairy

This week’s Friday Dinner Series has a couple of options:

Fried Polenta Cake with Roasted Tomatoes and Garlic, Burrata and a Sorrel Pesto. The Sorrel comes from as well as the Caciotta cheese that went into the Polenta.
GF $10

Roasted Asparagus with Spring Onions, Avocado and a Sichuan Aioli that I make all components of in-house.
GF DF $10

Crispy Chicken Sandwiches with Coleslaw and the Sichuan Aioli. The chicken has been soaked in buttermilk and I shake it in a mixture using AP flour and a spice blend I use for all my fried chicken. This sandwich can be spicy, but can also be altered for kiddos.
$10

I also have several items frozen in inventory that you can add on. All items are easily batched out which brings you a cheaper cost. Pick and choose how you like. Let me know if you have any questions!

I had a craving of creamy, spicy, and satisfying. Shrimp linguine with blistered shish*to’s and cherry tomatoes in a grana padano sauce using the shrimp heads. Then roasted asparagus with spring onions and Sichuan aioli.

***DINNER SERIES THIS FRIDAY***
Hello all! Spring has brought some great produce that have inspired me so I have created a few things to be a part of my dinner series for delivery this Friday.

First Course is Aguachile Verde with Gulf Shrimp and Siete Tortilla chips. Let me know how spicy you like it. 🌶️🌶️🌶️

Second Course is a Parmesan Cream Risotto with Asparagus, Maitake Mushrooms and finished with Ramp Oil. Super satisfying in every way. This Ramp Oil is addicting and I will have it in its own separate container for you to drizzle on top with extra to spare! Ramps are super cool because they are wild and only foraged in the spring. I got really excited when I found them

Message me for more info, pricing, sizes and if you would like to include any add ons that I have in frozen inventory - like homemade stocks, chicken noodle Soup or Bolognese (available in DF as well)

👉Chicken Stir Fry with Vermicelli Noodles and one with Jasmine Rice
👉Aleppo and Ancho Chili spiced Sweet Potaoes with Sautéed Kale and a Chimichurri dressing
👉Carrot Ginger Turmeric Juice

All

👉Asparagus Salad with Egg and Tarragon Aioli
👉Arugula Spring Rolls with Almond Butter Dipping Sauce
👉Sirloin Stir Fry
👉Bun Cha (Thai Meatballs with noodles and herbs)
👉Green Juice

A little Bun Cha with Nuoc Cham is the meatball dish with noodles and tender fresh herbs. The Nuoc Cham sauce is sweet, salty, acidic to bring it all together. Then the stir fry with lots of colorful vegetables and chicken has that Sechuan chili oil to liven it up a bit. Other items were a green goddess dip with blanched spring veggies and a green juice.

Most recently made a Chicken Stir Fry, Tofu Stir Fry, Deviled eggs and a Green Juice to bring back some health post surgery.

Large batch Bolognese setting to simmer for the next couple of hours. Used the chicken stock in the back as a part of the bolognese. Filling that freezer for inventory so that you can buy individually at any point. Red pot is DF.

Setup a client for spring break with some meals of Beef Stroganoff, several loafs of Banana Bread and a Turnip Green Frittata. GF DF SF

Two drops in one.

🥇Three course meal for some ladies needing a self-care day. Started with Aguachile Verde served with blue corn tortilla chips. Second course was a citrus salad with segmented grapefruit, sliced avocado and a watercress spinach mix dressed in blood orange-lemon-ginger dressing. Third course is finishing with a crustless Quiche Lorraine.

🥈Freshly made meals to be stored for the freezer.
👉Probably my best Bolognese yet. Minced everything super fine including the pancetta and used Wagyu ground beef.
👉Carnitas braised with fresh squeezed orange juice and kept separate for reheating. Served with a Creamy Avocado Tomatillo Salsa.
👉Chicken pot pie using GF flour and shortening for the pie crusts.
👉Coq Au Vin with shiitakes and vegetables rustic cut for long lasting flavor. Red wine sauce was kept separate for reheating as well.

All GF DF SF

I am donating this meal to a teacher at one of my girls schools who unexpectedly lost her husband. I always want to help people in times of need. Cooking has always been my go-to. Hoping it helps. 💙

Food drop today consisted of my upscale Beef Stroganoff. My grandma use to make it traditionally with cubed beef and then it became my dad’s favorite. My upscale version is a wild mushroom sauce with garlic, shallots, thyme and crème fraiche that I add a seared sliced filet on top and serve with pappardelle.

This version is dairy free and gluten free using alternatives catered to my client.

Along with it a made some freezer friendly meals:
👉Spicy Chicken Tortilla soup (with fresh toppings - sliced radishes, cilantro, limes and tortilla strips)
👉Breakfast Tacos of slow scrambled eggs with Brie, shoestring fried yukon potatoes, rendered pork belly
👉Fresh Salsa Roja
👉Bolognese Sauce

Lactation Cookies work hard for hard working mamas. 💪🍼👩‍🍼