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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!):


July 8

  • Seitan and mushroom stroganoff
    • Braised fennel and white beans
  • Feijoada (Brazilian rice and beans) with seasonal vegetables
  • Chinese steamed buns with dipping sauce
    • Spinach salad with sesame peanut dressing
  • Soup: minestrone
  • Salad dressing: lavender-balsamic vinaigrette
  • Dessert: Almond macaroon galette with strawberries


July 15

  • Korean barbecued tempeh with bok choy and rice noodles
    • Sea vegetable salad with sesame dressing, black sesame seeds, and Hawaiian red sea salt
  • Chickpea bouillabaisse with fennel, artichokes, and rouille sauce
    • Raw beets with orange-coriander vinaigrette
  • Grilled tofu pockets stuffed with greens
  • Soup: Malaysian laksa soup with rice vermicelli
  • Salad dressing: Lemon-rosemary vinaigrette
  • Dessert: Lemon cupcakes with lavender icing and sugared flowers


July 22

  • Red Bhutanese rice with baby vegetables in coconut-lemongrass sauce
    • Thai-spiced baked tofu triangles
  • Fennel-olive pastries*
    • Greek salad with cucumbers, cherry tomatoes, and pickled peppers
  • Polenta torte with duxelles and puttanesca sauce
  • Soup: Spicy peanut soup with mustard greens
  • Salad dressing: Fresh Italian dressing
  • Dessert: Not-too-sweet pistachio baklava with cardamom and rosewater


July 29

  • Stir-fried bok choy with mushrooms and tofu
    • Hot and sweet sesame nori triangles
  • Smoked refried beans with roasted tomatillo salsa
    • Spanish rice
  • Mixed vegetable korma (almond cardamom sauce) with tofu, basmati rice and cilantro chutney
    • Mustard green saag
  • Soup: Poblano corn chowder
  • Salad dressing: Tapenade and basil dressing
  • Dessert: Peanut butter sandwich cookies


August 5

  • Tofu paprikash with homemade “sour cream”
    • Pesto pasta salad with artichoke hearts, olives, and pine nuts
  • Mixed vegetable wat (African stew) with teff (an African whole grain)
    • Mellow greens with Moroccan-spiced vinaigrette and olive oil-fried almonds
  • Persian tempeh with fennel, broccoli, and pomegranate
    • Mushrooms stuffed with mushroom-walnut pâté
  • Soup: Summer three sisters soup
  • Salad dressing: Indian dressing with warm spices
  • Dessert: Ginger hazelnut squash cake with berry jam filling

 

August 12

  • Bengali vegetables with red lentils and jasmine rice
  • Coconut curried tempeh with greens
    • Marinated tofu salad with sesame dressing, sesame seeds, and Chinese cabbage
  • Herbed artisanal calzones with pesto
    • Marinated vegetables
  • Soup: Callaloo (Caribbean vegetable and greens soup)
  • Salad dressing: Carrot ginger dressing
  • Dessert: Plum berry crumble

     

    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) crostata with lemon curd (rustic fruit tart)

     

    August 26

    • Spinach-eggplant lasagne with heirloom tomato sauce
      • Caesar salad with sourdough croutons and nori
    • Southern-style collard greens with sweet potatoes
      • Black-eyed peas and rice (Hoppin’ John)
    • Chinese bean curd skin rolls
      • Brown rice and dipping sauce
    • Soup: Chilled lemon zucchini soup with lemon and herbs
    • Salad dressing: Fresh apple and parsley dressing
    • Dessert: Chocolate cake with coconut filling and chocolate ganache