The fall season brings with it cooler temperatures, changing leaves and a craving for our favorite comfort foods. But not every dish we dine on this season has to leave us feeling fuller and guiltier than the last. For Hudson County residents, Paleo meal delivery service Graze and Braise has just debuted their fall menu and trust us, it’s packed with plenty of autumnal flavor. Ayaz Adiguzelli—Graze and Braise founder and head chef—dropped by The Digest to give us a taste of his latest offerings.
For those who aren’t familiar with the popular Paleo trend, Graze and Braise uses only the highest quality ingredients that uphold to “Paleolithic” dietary standards—lean proteins, fresh fruits and vegetables, healthy fats and small amounts of carbohydrates. All meals are made with natural avocado oil, locally-sourced fruits, vegetables and spices, along with grass-fed beef, pasture-raised pork and antibiotic-free poultry. Additive-free sea salt is used for seasoning along with natural sweeteners such as maple syrup or honey.
@grazeandbraise
The newest fall menu from Graze and Braise has some inventive takes on familiar classics like sweet & sour cauliflower, Chinese beef stir fry and pineapple chicken and broccoli with “lo mein” made from braised cabbage. Traditional soy sauce and sweeteners have been left out and replaced with coconut aminos and plum juice.
Hearty, cold-weather dishes included the Hungarian pork goulash, shredded BBQ pork with coconut mashed yams and a spicy vegan chili made with portobello mushrooms. Warm spices like cinnamon, clove, star anise, fennel and coriander can be found throughout the entire menu, tapping into that familiar fall flavor.
Currently, Graze and Braise is offering delivery service to Hoboken, Jersey City, Weehawken, West New York, Union City and Bayonne for either five- or seven-day meal plans. To order or explore more, visit their website.
About the Author/s
Abby is The Digest's Managing Editor. She spends her time looking at dogs on Instagram and eating her way around Jersey City.
