Place Your Order For Tuesday, July 23rd 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

Preview the list of our upcoming July Well Fed menus

June 25th

Meal 1 : Indian Shrimp and Chickpea Curry, with Basmati rice pilaf, roasted cauliflower and carrots (GF)

Meal 2 : Chicken Cobb Salad Kit --- Herbed seared chicken breast, salad greens, tomato, cucumber, red onion, avocado, chive, hard boiled egg, chopped bacon, bleu cheese and red wine vinaigrette. Garlic bread. (GF bread available with $1/person surcharge.)

Muffins : Double Chocolate Zucchini

Soup : Chilled cucumber with mint and basil

Salad Bowl : Quinoa with feta and blueberries, lemon vinaigrette, mixed greens and julienne veggies

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

Oven Roasted Vegetable Medley : seasonal vegetables tossed lightly with olive oil and a sprinkling of salt then roasted in the oven to perfection

July 2nd - PICNIC MENU

Meal 1 : Pulled Pork BBQ, Buns, Cole Slaw, Potato Salad and Baked Beans (GF Buns available for $1.00 upcharge)

Meal 2 : BBQ Chicken Breast, Cole slaw, Butternut Squash Mac 'n Cheese and Corn on the Cob (GF Mac 'n cheese available. Please specify.)

JULY 4TH SPECIAL! (Delivery on July 2nd)

Pork BBQ by the pound. $ 10.95

BBQ Chicken Breasts by the pound. $11.50

Muffins : Key Lime

Soup : Turkey White Chili

Seasonal : CAPRESE SALAD (organic, heirloom tomatoes from local farms, fresh mozzarella, basil, balsamic vinaigrette). By the pint.

Salad Bowl : Spring Black Rice salad with mango/pineapple, sesame, scallions and peanuts on the side with mixed baby greens, julienne vegetables and lemon vinaigrette.

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

Oven Roasted Vegetable Medley - seasonal vegetables tossed lightly with olive oil and a sprinkling of salt then roasted in the oven to perfection

July 9th

Meal 1 : Chicken Mexican Lasagna (layers of seasoned chicken, cheese, black bean, corn tortilla) served with Spanish rice, shredded lettuce, tomato, and cured red onion. (GF)

Meal 2 : Teriyaki Glazed Salmon, Stir Fried Veggies and Sesame - Edamame Brown Rice Pilaf (GF)

Bars : Peanut Butter Cocoa Rice Krispies

Soup : Chilled Peach

Seasonal : CAPRESE SALAD (organic, heirloom tomatoes from local farms, fresh mozzarella, basil, balsamic vinaigrette) By the pint

Salad Bowl : Chickpea and edamame Millet Tabbouleh with tomatoes, cucumbers and herbs with mixed baby greens and red wine vinaigrette

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

Oven Roasted Vegetable Medley : seasonal vegetables tossed lightly with olive oil and a sprinkling of salt then roasted in the oven to perfection

July 16th

Meal 1 : Spinach - Feta Frittata, tomato-red onion salad and parsley baby potatoes (GF)

Meal 2 : Beef Fajita Kit : seasoned beef, onions, peppers and summer squashes, Mexican Corn salad, Spanish rice, pico de gallo, sour cream, and flour tortilla (GF available with corn tortilla. Please specify.)

Muffins : Mixed Berry Streusels

Soup : Chicken Noodle Soup

Seasonal : CAPRESE SALAD (organic, heirloom tomatoes from local farms, fresh mozzarella, basil, balsamic vinaigrette) By the pint

Salad Bowl : Thai Brown and Red Rice salad with diced carrots, cucumber, red onion, edamame, bell peppers, fresh herbs, and sesame seeds. Mixed greens, julienne veggies, and lime - ginger vinaigrette.

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

Oven Roasted Vegetable Medley : seasonal vegetables tossed lightly with olive oil and a sprinkling of salt then roasted in the oven to perfection

July 23rd

Meal 1 : Italian Shrimp and Fish Skewers, Canellini Bean Salad and Roasted Broccoli, Cauliflowers and Bell Peppers with Lemon and Parmesan (GF)

Meal 2 : Lime Cilantro Seared Chicken Breast with Grilled Pineapple Salsa, Mofongo and Sauteed Summer Veggies (GF)

Muffins : Lemon Blueberry

Soup : Gazpacho

Seasonal : CAPRESE SALAD (organic, heirloom tomatoes from local farms, fresh mozzarella, basil, balsamic vinaigrette) By the pint

Salad Bowl : Three grain salad (quinoa, millet, amaranth), radishes, carrots, sugar snap peas, mint, sunflower seeds, julienne vegetables, sprouts, mixed baby greens and Kripalu tahini dressing

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

Oven Roasted Vegetable Medley : seasonal vegetables tossed lightly with olive oil and a sprinkling of salt then roasted in the oven to perfection

July 30th

Meal 1 : Salad Nicoise - green beans, potatoes, olives, cucumbers, peppers, tomatoes, hard boiled egg, tuna, mixed greens, red wine vinaigrette and baguette.

Meal 2 : Chicken and Mushroom Risotto with a side of Gardiniera (Italian pickled vegetables) and garlic bread.

Oat Bars : Strawberry Jam Bars

Soup : Cuban Black Bean

Seasonal : CAPRESE SALAD (organic, heirloom tomatoes from local farms, fresh mozzarella, basil, balsamic vinaigrette) By the pint

Salad Bowl - Veggie Powerhouse - Sprouted Lentils, carrots, cucumbers, apples, walnuts, edamame, sunflower seeds, kale, mixed greens with pomegranate vinaigrette

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

Oven Roasted Vegetable Medley : seasonal vegetables tossed lightly with olive oil and a sprinkling of salt then roasted in the oven to perfection