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Sample Week Recipes

Our plans are made to give you a break. Truly. Print the shopping list, do your one trip to the store and stock your fridge. Please read through each night's menu and instructions one time prior to preparation. We hope you will enjoy yourself, dinnertime and the selections as well. See you next week!

Wednesday - Roasted Portobello Sandwich with Sundried Tomato Mayo and Mini Caprese Salad

Serves: 4     Prep: 25     Cooking: 15


For Sandwich

4 large Portobello mushrooms
Extra virgin olive oil
1 tbl minced fresh Italian herbs – your choice of oregano, basil, thyme, or flat parsley
Salt and pepper
8 slices sourdough bread
1-2 roasted red peppers, sliced into ½ “ strips
1 avocado, thinly sliced
Red onion, thinly sliced
Romaine lettuce

For the Aioli:

6 sundried tomatoes
1 clove garlic, peeled 1 ½ cups mayo
2 tbls fresh Italian herbs of your choice
Pinch of salt

For the Salad

8-12 ozs fresh mozzarella, chopped into ½ “ squares,  
8 ozs grape tomatoes
¼ cup basil leaves, torn
1 tbl+ balsamic vinegar
2 tbl good extra virgin olive oil
pinch each salt and pepper


Prep Opportunity: At any point during the day, you can:
Make the Mayo.  In a food processor, mince garlic. Add tomatoes along with the mayo to the processor. Scrape down the sides of the bowl as needed and process until smooth. Add herbs and salt and process lightly. Transfer to a container and refrigerate.

Heat oven to 400º. 
Line a cookie sheet with parchment paper. Wipe mushrooms with a damp towel to clean. Remove stems rub the topside with olive oil. Place topside down on cookie sheet and sprinkle insides with Italian herbs and a pinch of salt.
Roast for 8-10 minutes until soft.
While the mushrooms roast, combine the mozzarella, tomatoes, basil and balsamic.
Lightly toast bread. Spread mayo on toast and top with roasted portobello, roasted red pepper, red onion, avocado and lettuce.
Serve with salad and watch it get gobbled up.