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Here are the meals that are coming up in the next few weeks. Because I use only the freshest organic local produce, variations in the meals are always possible (but not probable!):
August 19
- Peperonata (sweet peppers, onions, herbs, and olive oil) with whole wheat pasta
- Mixed lettuces with creamy avocado ranch dressing, red onion, and cherry tomatoes
- Barbecue baked beans with cornbread
- Cole slaw with almond mayonnaise
- Eggplant and oyster mushrooms in garlic sauce with black forbidden rice
- Soup: Tom kha (coconut milk soup) with mushroom and banana flower
- Salad dressing: Chai vinaigrette
- Dessert: Blueberry (or blackberry - depending on what's in season) crostata with lemon curd (rustic fruit tart)
August 26
- Spinach-eggplant lasagne with heirloom tomato sauce
- Flageolet bean salad with creamy Caesar dressing and sweet onions
- Zucchini tart with hazelnut-thyme crust and duxelles
- Sautéed spaghetti squash with fresh garlic, olive oil, and herbs
- Chinese bean curd skin rolls
- Brown rice and dipping sauce
- Soup: Chilled lemon zucchini soup with herbs
- Salad dressing: Fresh apple and parsley dressing
- Dessert: Chocolate cake with coconut filling and chocolate ganache
There will be no deliveries the week of September 1 (Labor Day weekend).
September 9
- Farm-fresh vegetables filled with grilled red onions, corn, and cinnamon-chipotle infused oil
- French potato salad with dijon mustard and fines herbes
- Moroccan-spiced vegetables and tofu with couscous
- Eggplant salad with cumin and fresh herbs
- Picadillo (Dominican stew) with seitan with lime rice
- Soup: Thai hot and sour soup with woodear mushrooms
- Salad dressing: Champagne-poppy seed vinaigrette with homegrown mint
- Dessert: Blackberry cobbler with coconut-pecan topping
September 16
- Red-wine spaghetti with market vegetables
- Bloody Mary chopped salad
- Syrian baked stuffed eggplant
- Vegetable phyllo triangles with Dijon mustard-lentil sauce
- Beet salad with marcona almonds and sherry vinegar
- Soup: Spiced red lentil soup with crispy ginger
- Salad dressing: Neoclassical French dressing
- Dessert: Peanut butter brownies with chocolate ganache
September 23
- Szechuan peanut noodles with ground tempeh and scallions
- Fresh summer rolls with herbs and edible flowers
- Fresh corn tamales with chiles, beans and tomotillo salsa
- Black bean salad with lime and cilantro
- Vegetable polenta napoleons
- White bean-rosemary purée
- Soup: Hubbard squash and apple soup with smoky chipotle peppers
- Salad dressing: Lime, cilantro, and pumpkinseed oil vinaigrette
- Dessert: fruit in homegrown lemon-verbena syrup with Italian polenta cookies
September 30
- Tempeh shepherd’s pie
- Collard green olive pesto noodles
- Baked beans with Creole sauce and vegetables
- Rice with parsley and lemon
- Pan-fried tofu with Vietnamese-style caramel sauce and broccoli
- Soup: Porcini miso broth with greens and noodles
- Salad dressing: lemon-oregano vinaigrette
- Dessert: Baked apples two ways
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