Place Your Order For Tuesday March 26th Delivery HERE

First Time Ordering?

Follow these steps to create your profile:

Step 1: Click the “Place your Order for Tuesday Month/Date Delivery Here” link.

Step 2: Choose your desired Meals & Extras.

Step 3: At Checkout:

- Enter or Select your Contact & Delivery Address information.

- Choose “Later” under “Choose a Time”. Ignore the time, leave it at what it autofills to, because we only deliver on Tuesday afternoon.

- If you are paying with Check, select “Cash”. (Sorry, the system does not let us add a Check option).

- If you are paying with Card, select “Call back & take CC details via phone.” (Sorry, this system does not record card information) For first time orders, please call us at 804-651-7281 and we’ll keep your card info for future orders.

- Use the comments section for any specific delivery instructions.

Step 4: Click “Place Order Now” and you are done!

You will receive a notification when we accept your order.

You will receive a Final Confirmation email on Friday. Should anything change, let us know immediately.

If you have any questions, please email us at WELLFED@EGOURMETRVA.COM

List of our upcoming April Well Fed menus:


March 26th

Meal 1 : Cheesy Spinach Crustless Quiche, carrot-raisin salad, roasted potato wedges (Gluten Free Meal). 

Meal 2 : Shish Tawook – Grilled Lebanese Lemon Garlic Chicken Breast, Sesame Tahini sauce, Millet – Chickpea Tabbouleh, Grilled mix veggies. Served with Pita Bread (This meal is Gluten Free except for the Pita)

Muffins : Apple Walnut Streusels

Soup : Corn Chowder

Salad Bowl : Quinoa, cranberries, pears, butternut squash, toasted pecans, baby spinach, maple-balsamic vinaigrette.

Fresh Fruit Salad : medley of fresh, seasonal fruit, may include melons, grapes, berries, pineapple, kiwi or mango.

Oven Roasted Vegetables Medley : seasonal vegetables, tossed lightly with olive oil and a sprinkling of salt, roasted to perfection.

April 2nd  

Meal 1 : Southwest BBQ Chicken with Pineapple Salsa, Texas Caviar, Jicama Slaw (GF)

Meal 2 : Pork Cutlet Provencal (lightly breaded pork cutlets, seasoned with Herbes de Provence),  Tomato – Olive ragout, Mashed Potatoes, Sauteed seasonal vegetables (GF breading available, please specify)

Muffins : Pumpkin Chocolate Chip

Soup : Creamy Asparagus

Salad Bowl : Black rice, roasted beets and sweet potatoes, Asian pear, lemon vinaigrette, mixed baby greens, julienne vegetables

Fresh Fruit Salad : medley of fresh, seasonal fruit, may include melons, grapes, berries, pineapple, kiwi or mango

Oven Roasted Vegetables Medley : seasonal vegetables, tossed lightly with olive oil and a sprinkling of salt, roasted to perfection


April 9th

Meal 1 : Hot Smoked Salmon Fillet, Roasted Broccoli and Peppers, Lemon Risotto  (GF)

Meal 2 : Lemon Greek Chicken Breast, Roasted Potato Wedges, and Greek Salad of Cucumber, Tomato, Feta and Kalamata  (GF)

Muffins : Bacon - Scallion corn muffins

Soup : Mulligatawny

Salad Bowl : Kasha, crunchy sprouts, apples, carrots, and sunflower seeds with lemon vinaigrette, Mixed baby greens, julienne vegetables

Fresh Fruit Salad : medley of fresh, seasonal fruit, may include melons, grapes, berries, pineapple, kiwi or mango

Oven Roasted Vegetables Medley : seasonal vegetables, tossed lightly with olive oil and a sprinkling of salt, roasted to perfection


April 16th

Meal 1 : Pesto Chicken with Salsa Cruda, Linguini Alfredo, and Sauteed Vegetables (GF pasta available, please specify)

Meal 2 : Moroccan Vegetable and ChickpeaTagine, served with Mint and Raisin Millet Cous Cous (GF)

Cookies : Lemon Poppy Seed

Soup : Tom Yum (Thai’s “hot and sour” shrimp soup)

Salad Bowl : Brown Rice Salad with Apples, Pomegranate Seeds, Dried Fig, Walnuts and Thyme, Cider Vinaigrette

Fresh Fruit Salad : medley of fresh, seasonal fruit, may include melons, grapes, berries, pineapple, kiwi or mango

Oven Roasted Vegetables Medley : seasonal vegetables, tossed lightly with olive oil and a sprinkling of salt, roasted to perfection


April 23rd

Meal 1 : Garlic Ginger Flank Steak, Wasabi Mashed Potatoes, Sauteed Vegetables (GF)

Meal 2 : Italian Chicken Spiedini, Roasted garlic and tomato white bean ragout, Roasted Broccoli with lemon zest and shaved Parmesan (GF)

Oat Bars : Apple and Pear Butter oat bars

Soup : Curried Carrot Soup

Salad Bowl : Quinoa with cranberries, apricots and pumpkin seeds, pomegranate vinaigrette, baby kale, julienne vegetables

Fresh Fruit Salad : medley of fresh, seasonal fruit, may include melons, grapes, berries, pineapple, kiwi or mango

Oven Roasted Vegetables Medley : seasonal vegetables, tossed lightly with olive oil and a sprinkling of salt, roasted to perfection




April 30th

Meal 1 : Chicken Fajita, Refried Beans, Mexican Cole Slaw and Flour Tortillas ( GF corn tortilla available, please specify)

Meal 2 : Grilled Herbed Pork Tenderloin with Chimichurri sauce, Quinoa Pilaf, and Roasted Asparagus and Mushrooms (GF)

Muffins : Orange Strawberry

Soup : Creamy Broccoli

Salad Bowl : Sesame brown rice salad with edamame, marinated cabbage, carrots, Sesame tamari dressing and crushed peanuts. Mixed baby greens, julienne vegetables

Fresh Fruit Salad : medley of fresh, seasonal fruit, may include melons, grapes, berries, pineapple, kiwi or mango.

Oven Roasted Vegetables Medley : seasonal vegetables, tossed lightly with olive oil and a sprinkling of salt, roasted to perfection.