Today's Entree
NO MEAL TODAY
We're glad you are interested in ordering from the SmallBatch Kitchen Website. Please check the section below to view and order upcoming meals.
Preorder Meals
Mon
8/12
Pork Over Polenta
Slow cooked pork shoulder in tomatoes and red wine over a creamy parmesan polenta with charred broccolini.
Tue
8/13
Penne Perfection
Penne tossed in a creamy white wine, Gruyere and goat cheese sauce with caramelized onion, crispy prosciutto and burrata.
Wed
8/14
Italian Wedding Soup
Homemade meatballs in a soup of carrots, celery, herbs and spices, Acini di Pepe pasta, spinach and parmesan cheese.
Fri
9/27
Sesame Orange Chicken
Chicken breast pounded thin, coated with sesame seeds and baked, served with orange and red cabbage salad and steamed rice.
Tue
11/5
Italian Wedding Soup
Homemade meatballs in a soup of carrots, celery, herbs and spices, Acini di Pepe pasta, spinach and parmesan cheese.
Wed
11/6
Mango Salmon Bowls
Grilled marinated salmon over rice with sweet mango, shredded carrots, edamame beans, cucumber slices and sriracha mayo -GF
Thu
11/7
Loaded Potato Soup
Golden potatoes in a chicken broth and heavy cream soup with celery and garlic, topped with chives, crispy bacon bits, capers and lemon oil. Served with a side of crostini. -Soup is GF
Tue
11/12
Beef Bourguignon
Slow cooked beef chuck in a beef broth, tomato paste and red wine sauce with thyme, carrots, pearled onions and mushrooms -GF
Wed
11/13
Parsnip Soup
Simmered and blended parsnip and celery with vegetable broth and heavy cream base, topped with pomegranate seeds, lime oil and tortilla chips
Thu
11/14
Ranch Burrito Bowls
Grilled turkey, avocado, monterey jack cheese, roasted anaheim chilis, and grilled corn over rice, drizzled with house made ranch dressing
Mon
11/18
Minestrone Soup
Traditional minestrone soup with cannellini beans, garbanzo beans, tomatoes, green beans, zucchini and herbs with a side of garlic bread -Vegetarian and GF soup
Tue
11/19
Enchiladas
Dutch oven pulled turkey with green chilies, layered with corn tortillas and colby jack cheese, topped with avocado and pico de gallo -GF
Wed
11/20
Salmon over Farro
Grilled salmon over farro with roasted sweet potatoes, pomegranate seeds and crispy kale
Thu
11/21
Posole Blanco
Roasted green chilies, chopped chicken, corn hominy in a chicken broth with oregano, garlic, cilantro and lime -GF
Mon
12/2
Pistachio Crusted Salmon
Pistachio crusted salmon, baked and served over an asparagus salad with pancetta, farro, leeks and orange zest
Tue
12/3
Pork Over Polenta
Slow cooked pork shoulder in tomatoes and red wine over a creamy parmesan polenta with charred broccolini -GF
Wed
12/4
Greek Chicken
Marinated chicken seared then baked in a white wine sauce with cherry tomatoes, kalamata olives and feta cheese, served with roasted lemon potatoes -GF
Thu
12/5
Steak with Green Sauce
Grilled flank steak sliced thin over a brown butter pasta with roasted carrots and topped with a green sauce comprised of parsley, basil, garlic, capers, anchovy, lemon and olive oil -GF pasta available upon request
Mon
12/9
Prosciutto Gnocchi
House made gnocchi in a creamy white wine sauce with sauteed mushrooms, peas, thyme and crispy prosciutto
Tue
12/10
Salmon, Kale, Mint Salad
Grilled salmon over a bed of kale and mint salad with roasted walnuts, sliced honey crisp apples and peanut dressing -GF
Wed
12/11
Turkey and Hummus
Grilled chopped turkey over smooth, scratch-made hummus with cucumber, kalamata olives, feta and herbs. Served with house made naan -GF naan available upon request
Thu
12/12
Beef Bourguignon
Slow cooked beef chuck in a beef broth, tomato paste and red wine sauce with thyme, carrots, potatoes, pearled onions and mushrooms -GF
Mon
12/16
Udon Noodle Stir-Fry
Grilled teriyaki chicken thighs over udon noodle and cabbage stir fry with carrots, mushrooms and edamame beans
Tue
12/17
Smoked Salmon Chowder
Smoked salmon in a heavy cream and chicken stock chowder with shredded carrots, potato, garlic, thyme and capers -GF
Wed
12/18
Greek Bison Orzo
Ground bison stewed with cumin, coriander, cinnamon, tomato and spinach over lemon and parsley orzo, topped with feta and kalamata olives
Thu
12/19
Creamy Garlic Chicken
Grilled chicken thighs, marinated in herbs de Provence, garlic, dijon mustard, apple cider vinegar and finished off with heavy cream, served with blanched green beans and parmesan mashed potatoes -GF
Mon
12/23
Enchiladas
Chopped grilled turkey in a cream, green chilies and garlic sauce, layered with corn tortillas and colby jack cheese, topped with avocado and pico de gallo -GF
Tue
12/24
Cottage Pie
Like Shepherd’s pie but with ground beef, mushrooms, carrots, roasted tomatoes and covered with creamy mashed potatoes, baked till golden -GF
Mon
12/30
Greek Chicken
Marinated chicken seared then baked in a white wine sauce with cherry tomatoes, kalamata olives and feta cheese, served with roasted lemon potatoes -GF
Tue
12/31
Untraditional Lasagna
Ground beef and italian sausage red sauce layered with lasagna noodles, shredded colby jack cheese and mozzarella, baked till bubbly
Wed
1/1
Pineapple Teriyaki Pork
Pineapple and teriyaki pulled pork over jasmine rice cooked with coconut milk, ginger and garlic, topped with toasted coconut and asparagus -GF
Thu
1/2
Scandinavian Salmon Bake
Smoked salmon layered with potatoes, caramelized onions, covered in heavy cream and dill, then baked off till golden -GF
Mon
1/6
Shrimp and Chorizo
Seared shrimp and chorizo in a butter garlic sauce over creamy manchego polenta with green olives and cherry tomatoes -GF
Tue
1/7
Turkey Sage Meatballs
Ground turkey, bread crumbs, sage and spices rolled and baked over a creamy orzo alla carbonara with thyme and spinach
Wed
1/8
Teriyaki Salmon Bowls
Grilled teriyaki salmon with crispy brussel sprouts over jasmine rice, drizzled with a mayonnaise, dijon mustard and honey sauce -GF
Thu
1/9
Cheeseburger Bombs
Seasoned ground beef and cheddar cheese folded into biscuit dough, brushed with butter, parsley and parmesan then baked till golden with a side of french green beans dressed with a shallot vinaigrette
Mon
1/13
Pork Over Polenta
Slow cooked pork shoulder in tomatoes and red wine over a creamy parmesan polenta with charred broccolini -GF
Tue
1/14
Chicken Divan
Roasted chopped chicken and broccoli baked in a cheddar cheese cream sauce, topped with bread crumbs -GF available upon request
Wed
1/15
Steak with Green Sauce
Grilled flank steak sliced thin over a brown butter pasta with roasted carrots and topped with a green sauce comprised of parsley, basil, garlic, capers, anchovy, lemon and olive oil -GF pasta available upon request
Thu
1/16
Loaded Potato Soup
Golden potatoes in a chicken broth and heavy cream soup with celery and garlic, topped with chives, crispy bacon bits, capers and lemon oil -GF
Mon
1/20
Pistachio Crusted Salmon
Pistachio crusted salmon, baked and served over an asparagus salad with pancetta, farro, leeks and orange zest
Tue
1/21
Posole Blanco
Roasted green chilies, pulled turkey, corn hominy in a chicken broth with oregano, garlic, cilantro and lime -GF
Wed
1/22
Beef Bourguignon
Slow cooked beef chuck in a beef broth, tomato paste and red wine sauce with thyme, bacon, carrots, potatoes, pearled onions and mushrooms -GF
Thu
1/23
Chicken Kofta
Ground chicken mixed with onion, garlic, parsley, mint, egg, coriander, cumin, and cinnamon, seared and served over lemon dill rice with tzatziki sauce, cucumber and tomato -GF
Mon
1/27
Hash Over Polenta
Sweet potato and crimini mushroom hash over creamy manchego polenta, topped with crispy kale -GF, Veg
Tue
1/28
Italian Wedding Soup
Homemade meatballs in a chicken broth soup of carrots, celery, herbs and spices, Acini di Pepe pasta, spinach and parmesan cheese.
Wed
1/29
Coconut Chicken Curry
Broiled chicken thighs in a coconut milk and lime curry sauce with charred broccoli over jasmine rice -GF
Thu
1/30
Enchiladas
Chopped grilled turkey in a cream, green chilies and garlic sauce, layered with corn tortillas and colby jack cheese, topped with avocado and pico de gallo -GF
Mon
2/3
Creamy Garlic Chicken
Grilled chicken thighs, marinated in herbs de Provence, garlic, dijon mustard, apple cider vinegar and finished off with heavy cream, served with blanched green beans and parmesan mashed potatoes -GF
Tue
2/4
Green Chili Pulled Pork
Slow cooked pork loin with mild green chilies, cumin, garlic and salsa over Spanish rice, topped with cilantro and avocado -GF
Wed
2/5
Mango Salmon Bowls
Grilled marinated salmon over rice with sweet mango, shredded carrots, edamame beans, cucumber slices and sriracha mayo -GF
Thu
2/6
Prosciutto Gnocchi
House made gnocchi in a creamy white wine sauce with sauteed mushrooms, peas, thyme and crispy prosciutto
Mon
2/10
Salmon Risotto
Seared salmon over a creamy mushroom risotto with sauteed spinach, garlic and dill -GF
Tue
2/11
Cottage Pie
Like Shepherd’s pie but with ground beef, mushrooms, carrots, roasted tomatoes and covered with creamy mashed potatoes, baked till golden -GF
Wed
2/12
Greek Chicken
Marinated chicken seared then baked in a white wine sauce with cherry tomatoes, kalamata olives and feta cheese, served with roasted lemon potatoes -GF
Thu
2/13
Shrimp and Chorizo
Seared shrimp and chorizo in a butter garlic sauce over creamy manchego polenta with green olives and cherry tomatoes -GF
Tue
2/18
Salmon Ricotta Pasta
Grilled salmon over rigatoni pasta mixed with whole milk ricotta, grated parmesan, lemon zest, arugula, basil and a pinch of chili flakes -GF pasta available upon request
Wed
2/19
French Onion Pot Roast
Slow cooked chuck roast with caramelized onions, garlic, white wine, beef broth over mashed potatoes and topped with gruyere cheese -GF
Thu
2/20
Chicken Kofta
Ground chicken mixed with onion, garlic, parsley, mint, egg, coriander, cumin, and cinnamon, seared and served over lemon dill rice with tzatziki sauce, cucumber and tomato -GF
Mon
2/24
Steak with Green Sauce
Grilled flank steak sliced thin over creamy mashed potatoes with roasted carrots and topped with a green sauce comprised of parsley, basil, garlic, capers, anchovy, lemon and olive oil -GF
Tue
2/25
Coconut Chicken Curry
Broiled chicken thighs in a coconut milk and lime curry sauce with charred broccoli over jasmine rice -GF
Wed
2/26
Mediterranean Fish Bake
Cod rubbed with oregano, paprika, and olive oil over a bed of zucchini slices, red onion, cherry tomatoes, lemon slices and olives with dijon mustard and honey drizzle -GF
Thu
2/27
Turkey Pot Pie
Traditional turkey pot pie with a creamy filling of carrots, celery, peas and seasoning, wrapped in a flaky pie crust
Mon
3/3
Beef Bourguignon
Slow cooked beef chuck in a beef broth, tomato paste and red wine sauce with thyme, bacon, carrots, potatoes, pearled onions and mushrooms -GF
Tue
3/4
Chicken Shawarma
Organic chicken thighs marinated with garlic, cumin, paprika, turmeric, and lemon, broiled and served over jasmine rice with yogurt sauce and grilled asparagus -GF
Wed
3/5
Tuscan Sausage Pasta
Fusilli pasta tossed in a cream sauce with crumbled sweet Italian sausage, spinach, basil, sun dried tomatoes and parmesan cheese -GF pasta upon request
Thu
3/6
Enchiladas
Chopped grilled turkey in a cream, green chilies and garlic sauce, layered with corn tortillas and colby jack cheese, topped with avocado and pico de gallo -GF
Mon
3/17
Turkey and Hummus
Grilled chopped turkey over smooth, scratch-made hummus with cucumber, kalamata olives, feta and herbs. Served with house made naan -GF naan available upon request
Tue
3/18
Lasagna
Ground beef and italian sausage red sauce layered with lasagna noodles, shredded colby jack cheese and mozzarella baked till bubbly
Wed
3/19
Lemon Grass Chicken
Roasted chicken thighs marinated in fish sauce, lemongrass and lime with a sesame cucumber salad with radish, mint, basil and cilantro over jasmine rice -GF
Thu
3/20
Pork Over Polenta
Slow cooked pork shoulder in tomatoes and red wine over a creamy parmesan polenta with charred broccolini -GF
Mon
3/24
Pomegranate Salmon
Glazed and roasted pomegranate salmon over a grilled zucchini salad with roasted corn, red onion, feta, arugula, pumpkin seeds and lemon dressing -GF
Tue
3/25
Chicken Divan
Roasted chopped chicken and broccoli baked in a cheddar cheese cream sauce, topped with bread crumbs -GF available upon request
Wed
3/26
Green Chili Pulled Pork
Slow cooked pork loin with mild green chilies, cumin, garlic and salsa over Spanish rice, topped with cilantro and avocado -GF
Thu
3/27
Greek Chicken
Marinated chicken breast seared then baked in a white wine sauce with cherry tomatoes, kalamata olives and feta cheese, served with roasted lemon potatoes -GF
Mon
3/31
Harissa Orange Chicken
Roasted chicken thighs marinated in harissa paste, honey, orange zest and fresh squeezed orange juice, served over rice with a side of grilled asparagus -GF
Tue
4/1
Greek Bison Orzo
Ground bison stewed with cumin, coriander, cinnamon, tomato and spinach over lemon and parsley orzo, topped with feta and kalamata olives
Wed
4/2
Ranch Burrito Bowls
Grilled turkey, avocado, monterey jack cheese, roasted anaheim chilis, grilled corn and broccoli over rice, drizzled with house made ranch dressing
Thu
4/3
French Onion Pot Roast
Slow cooked chuck roast with caramelized onions, garlic, white wine, beef broth over mashed potatoes, roasted carrots and topped with gruyere cheese -GF
Mon
4/7
Coconut Chicken Curry
Broiled chicken thighs in a coconut milk and lime curry sauce with charred broccoli over jasmine rice -GF
Tue
4/8
Steak and Kiwi Salad
Grilled flank steak and kiwi salad with sliced avocado, mixed greens, red onion, feta, olive oil, lime and honey dressing -GF
Wed
4/9
Chicken and Artichoke Pasta
Grilled chicken and artichoke hearts over fusili pasta tossed in a lemon, butter, garlic and white wine sauce, topped with lemon garlic panko breadcrumbs
Thu
4/10
Teriyaki Salmon Bowls
Grilled teriyaki salmon with crispy brussel sprouts over jasmine rice, drizzled with a mayonnaise, dijon mustard and honey sauce -GF
Mon
4/14
Cottage Pie
Like Shepherd’s pie but with ground beef, mushrooms, carrots, roasted tomatoes and covered with creamy mashed potatoes, baked till golden -GF
Tue
4/15
Mango Salmon Bowls
Grilled marinated salmon over rice with sweet mango, shredded carrots, edamame beans, cucumber slices and sriracha mayo -GF
Wed
4/16
Tuscan Sausage Pasta
Fusilli pasta tossed in a cream sauce with crumbled sweet Italian sausage, spinach, basil, sun dried tomatoes and parmesan cheese -GF pasta upon request
Thu
4/17
Chicken Kofta
Ground chicken mixed with onion, garlic, parsley, mint, egg, coriander, cumin, and cinnamon, seared and served over lemon dill rice with tzatziki sauce, cucumber and tomato -GF
Mon
4/21
Enchiladas
Chopped grilled turkey in a cream, green chilies and garlic sauce, layered with corn tortillas and colby jack cheese, topped with avocado and pico de gallo -GF
Tue
4/22
Mango Chicken Skewers
Marinated honey and whole grain mustard chicken skewers with mango, and thin slices of ginger grilled, served over rice with roasted broccoli -GF
Mon
4/28
Creamy Garlic Chicken
Grilled chicken thighs, marinated in herbs de Provence, garlic, dijon mustard, apple cider vinegar and finished off with heavy cream, served with blanched green beans and parmesan mashed potatoes -GF
Tue
4/29
Chile Relleno
Slow cooked and shredded beef stuffed in poblano peppers with tomato sauce and jack cheese, baked till bubbly over Spanish rice, garnished with cilantro -GF
Wed
4/30
Mediterranean Fish Bake
Cod rubbed with oregano, paprika, and olive oil over a bed of zucchini slices, red onion, cherry tomatoes, lemon slices and olives with dijon mustard and honey drizzle -GF
Thu
5/1
Prosciutto Gnocchi
House made gnocchi in a creamy white wine sauce with sauteed mushrooms, peas, thyme and crispy prosciutto
Mon
5/5
Harissa Orange Chicken
Roasted chicken thighs marinated in harissa paste, honey, orange zest and fresh squeezed orange juice, served over rice with a side of grilled asparagus -GF
Tue
5/6
Italian Wedding Soup
Homemade meatballs in a chicken broth soup of carrots, celery, herbs and spices, Acini di Pepe pasta, spinach and parmesan cheese. Served with a side of garlic bread
Wed
5/7
Salmon Risotto
Seared salmon over a creamy mushroom risotto with sauteed spinach, garlic and dill -GF
Mon
5/12
Lemon Grass Chicken
Roasted chicken thighs marinated in fish sauce, lemongrass and lime with a sesame cucumber salad with radish, mint, basil and cilantro over jasmine rice -GF
Tue
5/13
Beef Bourguignon
Slow cooked beef chuck in a beef broth, tomato paste and red wine sauce with thyme, bacon, carrots, potatoes, pearled onions and mushrooms -GF
Thu
5/15
Bushfire Bowls
Grilled turkey over creamy mashed potatoes, roasted broccoli, carrots, cauliflower and mushrooms, drizzled with a sweet and smoky BBQ sauce -GF
Mon
5/19
Steak with Green Sauce
Grilled flank steak sliced thin over a brown butter pasta with roasted carrots and topped with a green sauce comprised of parsley, basil, garlic, capers, anchovy, lemon and olive oil -GF pasta available upon request
Tue
5/20
Salmon, Kale, Mint Salad
Grilled salmon over a bed of kale and mint salad with roasted walnuts, sliced honey crisp apples and peanut dressing -GF Served with Garlic Bread
Wed
5/21
Pork Fried Rice
Teriyaki pulled pork over fried rice with garlic, peas, carrots, eggs and green onion -GF
Thu
5/22
Greek Chicken
Marinated chicken breast seared then baked in a white wine sauce with cherry tomatoes, kalamata olives and feta cheese, served with roasted lemon potatoes -GF
Mon
5/26
Chicken Sausage Pasta
Chicken sausage sauteed with zucchini and tomatoes over a penne pasta with butter, parmesan and basil -GF pasta upon request
Tue
5/27
Mango Salmon Bowls
Grilled marinated salmon over rice with sweet mango, shredded carrots, edamame beans, cucumber slices and sriracha mayo -GF
Wed
5/28
Mediterranean Chicken
Chicken thighs marinated with basil, garlic, lemon, tomato paste and dijon mustard, roasted with red onion and served over brown rice with cucumber, green bell pepper, feta, herbs and yogurt salad -GF
Thu
5/29
Asparagus Carbonara
Crispy bacon and sauteed asparagus over a creamy egg yolk and pecorino romano sauce tossed pasta -GF pasta upon request
Mon
6/2
Chicken Kofta
Ground chicken mixed with onion, garlic, parsley, mint, egg, coriander, cumin, and cinnamon, seared and served over lemon dill rice with tzatziki sauce, cucumber and tomato -GF
Tue
6/3
Eggplant Parmesan
Eggplant with a parmesan and panko crust, baked with slices of mozzarella and a garlicky tomato sauce till bubbly
Wed
6/4
Pistachio Crusted Salmon
Pistachio crusted salmon, baked and served over an asparagus salad with pancetta, farro, leeks and orange zest
Thu
6/5
Coconut Chicken Curry
Broiled chicken thighs in a coconut milk and lime curry sauce with charred broccoli over jasmine rice -GF
Established 2021
From Our Kitchen, To Your Table
Small-Batch Kitchen is a unique dinner experience featuring
delicious meals prepared from scratch daily that exude home
cooked comfort. Served hot and ready for your busy days,
Small-Batch-Kitchen takes the hassle out of providing a healthy,
wholesome meal.
With humble beginnings, Small-Batch Kitchen was born in my own home
kitchen in Fallbrook, CA in 2021, it wasn’t long before our neighbors
and friends started to enjoy the convenience of a home cooked meal
without the hassle of having to prepare it on those busy weekday evenings.
After earning a business degree at the University of San Diego, I
quickly learned that the corporate world was not feeding my soul.
It wasn’t until I started cooking each Sunday for family dinner that
I experienced the joy that comes from creating nourishing and delicious
meals for my loved ones. It was fulfilling to be with my family and
friends as we gathered each week to enjoy a meal prepared with the
freshest of ingredients and swirled with love. I found myself excitedly
looking forward to trying new recipes and anxiously waiting for those
first bites to be eaten. Experiencing the reactions to the meals I
prepared was a delight and the foundation of what Small-Batch Kitchen
is all about.
My wife, Chelita, and I are so proud of what we have created over the last
several years and we are excited to share our passion and love of cooking
with you, our new neighbors and friends, right here in Flagstaff, AZ.
As native Arizonan’s, we chose the vibrant community of Flagstaff to raise
our two young children and have reveled in the embrace of the city and
all it has to offer.
I enjoyed serving our many friends and neighbors in California who were
taking care of elderly parents, families with busy after school happenings,
retirees who didn’t want the hassle of meal planning or cooking just for two,
and young professionals who had long workdays. We are looking forward to
bringing that same experience to our new community here in Flagstaff!
It feels good and I love knowing that we are providing nutrient rich
meals that bring joy, warmth and full bellies to our client’s day.
From our kitchen to your table,
Daniel Runbeck
Chef and Co-Founder
Our Mission
Feeding our community with nutritious meals created from scratch with the freshest ingredients and passionately prepared with joy!
Meet the Chef
Daniel Runbeck
Head Chef