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Yogurt Fruit and Granola Parfait (Kit)

Price dependent on items selected. Actual price will be reflected in the cart.

Simple Easy & Healthy

Cut up apples or other fruit for 1/3 cup/serving

Using a clear parfait or wine glass, alternate layering fruit with 1/3 cup yogurt and 1/3 cup granola. 

Tablefield Grocery

Seasonal Quinoa Tabouleh:


1 cup quinoa

2 cups water

1 TBSP  Shah’s Shanty Spice Blend (Contains mushrooms)

1-2 cups of cooked or raw vegetables or herbs (See notes)

Juice from 1 lemon

1/4 cup olive oil

Salt to taste (approx. 1 tsp)


Combine grain, water and spice mix, and salt (if desired), cover, bring to boil,  reduce to simmer until all water is absorbed (about 10 minutes). Remove from heat, fluff with fork, remove to mixing bowl and allow to cool. While cooling, prepare beef mince.

When quinoa is cool, combine with lemon juice, olive oil, and your selected vegetables. Season to taste with salt and more Shah’s Shanty as desired.

NOTES: The great thing about grain salads are that you can add whatever you have on hand to them.  In the summer add raw or grilled vegetables, in the fall, winter and early spring add sauteed or roasted vegetables.  

Beef Kebab:


1 lb Ground Beef

1 TBSP Shah’s Shanty masala spice

1 tsp. salt

1 Egg

Oil for cooking

Mix together and form onto four skewers (Traditional skewers are made of metal and are flat to hold the meat on better,a few bamboo skewers work well too, or just form into an oblong meatball shape)

Grill, pan fry, or broil in oven over a medium high heat with a bit of oil in the pan or grill.  To help keep the form, don't mess with it too much, turning after 2 minutes.  Adjust heat to prevent burning and cook until the internal temperature reaches 130 degrees. Carry over cooking will take it to 140 degrees for medium rare.  Cook longer for desired doneness.

If you have picky eaters, grate up some zucchini or finely dice up some other vegetable to add to the mince.  Hiding veggies in meat croquette...classic sneaky trick!

Seasonal Tatziki


1 cup grated or finely chopped raw and/or cooked vegetables, or herbs

1 cup Yogurt 

(optional) 1 garlic clove mashed or pressed, 

1 TBSP Shah’s Shanty

Salt to taste


Prepare Vegetables:For veggies with lots of moisture: tomatoes (drain well) or cucumbers/summer squash (sprinkle with salt set aside and then squeeze out excess moisture.  The consistency to be more dip like and less sauce like.   If cooking the vegetables, cool before mixing. You can also use leftover cooked vegetables if you think they would work in the dish.

Mix together all items. Season with salt to taste. Refrigerate until ready to use.

NOTE: The classic combo is cucumber with mint and dill, but don’t be afraid to experiment with items you have.  The cool flavor of the yogurt is a delightful counterpoint to any vegetable, beef and the grain salad


Place Tabouleh on the plate, top with Kebob and offer with Yogurt Sauce on the side.  Enjoy.

Serves 4

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