Ideal vegetarian dinners when you’re too busy to cook, or lunches for those days on the go!
Please order by Monday night for Thursday Delivery–or available for pickup Wednesday
KEY: 1st date is order date - 2nd date is delivery date.
AUGUST 2018
8/6 - 8/9 ONLY OFFERED IN SUMMER! GREEK LASAGNE - This mouth-watering lasagne has a filling of spinach, feta cheese, black olives and is topped with homegrown tomatoes! Yum-yum! (285 cal / 10g fat / 6g fiber / 32g pro / 31g carb).
8/13 - 8/16 CROWD PLEASER! BLACK AND WHITE ENCHILDADAS (wheat free) - Corn tortillas fi lled with a delectable combo of black beans, feta and cream cheese topped with a zesty Mexican red sauce. (325 cal / 8.5g fat / 11g fi ber / 15.6g pro / 48.5g carb)
8/20 - 8/23 NEW! FRESH CORN, HOMEGROWN TOMATO & BASIL (SAVORY) BREAD PUDDING* - The taste of summer!! Bite sized pieces of artisanal bread and delectable morsels of fresh corn, homegrown tomatoes, & fresh basil are baked in a deeply fl avored, savory herbed custard until browned and delectable! (273 cal / 8.9g fat / 4.7g fi ber / 17.3g pro / 31.9 carb). * special pricing of $27 & $37 for this entrée.)
8/27 - 8/30 PERENNIAL FAVORITE! SPINACH ENCHILADAS SUIZAS (wheat free option available - Corn tortillas layered with sauteed spinach, onion and garlic in a light Swiss cheese and green chili cream sauce. (279 cal / 9.5g fat / 3g fi ber / 12g pro / 28g carb).
SEPTEMBER 2018
9/3 - 9/6 CROWD PLEASER! BAKED PASTA W/BROCCOLI, HOMEGROWN TOMATOES & GORGONZOLA (non blue cheese option available) - This delicious creamy pasta dish awakens and delights your tastebuds. Add fresh, homegrown tomatoes to broccoli, gorgonzola (mild blue) and Romano cheeses and you have a hit! (260 cal / 8.6g fat / 3g fiber / 16.9g pro / 18g carb).
9/10 - 9/13 DON’T MISS OUT ON MY MOST POPULAR ENCHIES! FRESH CORN ENCHILADAS (wheat free)* - These enchies are absolutely ambrosia! Corn tortillas with a creamy fresh corn and green chili lling and Ivy’s zesty Mexican red sauce(253 cal / 9.6g fat / 4.1g fi ber / 12g pro / 34g carb). *prices are $27 & $37 for this meal only.
9/17 - 9/20 ONLY AVAILABLE ONCE/YEAR - STUFFED SHELLS WITH FRESH BASIL & ROASTED RED PEPPER CREAM SAUCE*: - A feast for the eyes as well as the tastebuds. Roasted red pepper and fresh green basil brightens the colors and avors of this cream sauce and perfectly complements the three cheese stu ed jumbo pasta shells ((309 cal / 8.1g fat / 1.8g fi ber / 21g pro / 25g carb). *prices are $27 & $37 for this meal only.
9/24 - 9/27 DELECTABLE! PINEAPPLE BLACK BEAN ENCHILADAS (wheat free/vegan option available) - You’re sure to love these delicious enchiladas! Fresh pineapple, black beans, green chilies, cilantro & cheese layered with corn tortillas and my zesty Mexican red sauce. Delish! (308 cal / 8.6g fat / 6.1g fi ber / 17.7g pro / 40.8g carb).
PLACING AN ORDER IS EASY! - At Ivy’s Cookin’ a new and delicious vegetarian entree is offered each week. Simply place your order by Monday night and Ivy will deliver a delicious 2-4 portion meal (9"x 9” pan) at your convenience on Thursday, or you can pickup Wednesday. All this for just $25. (A family size 9”x13” pan is $35).
DOUBLE UP/FREEZE: - Meals from Ivy’s Cookin’ freeze exceptionally well - why not buy 2 so you always have 1 on hand for dinners when you’re too tired to cook, or lunches for those days on the go?
GIFT CERTIFICATES AVAILABLE! - Ivy’s Cookin’ is a great gift idea for new moms, birthdays, potlucks, moving day, post
surgeries, housewarmings, or as a simple act of kindness.
REFERRALS - You receive a 1/2 PRICE MEAL when your referral brings me a new customer...Spread the word!
A FREE GIFT! - Receive a FREE food gift with your first order from Ivy’s Cookin’!
WATCHING YOUR FOOD INTAKE? Ivy now provides fat, fiber, & calorie info for those folks who may be on a weight loss program. Easily calculate your points! (Info based on 4 servings for a 9”x9” pan and 8 servings for a 9”x13” pan).
FULLY LICENSED - Ivy’s Cookin’ kitchen is fully licensed by the State of Oregon Department of Agriculture.
Ivy Cotler Chef/Owner Phone: 485-4200 ivy@efn.org