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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!)
(For photos of last week's meals, tidbits about upcoming meals, and more, check out the blog!)
***There will be no deliveries August 3***
- Deconstructed pesto pasta
- Eggplant Niçoise (stuffed eggplant halves)
- Thai coconut curried tempeh with greens
- Herbed artisanal calzones with pesto
- Calabacitas (Southwestern sautéed summer squash, onions, and peppers)
- Soup: Callaloo (Caribbean vegetable and greens soup)
- Salad dressing: Carrot ginger dressing
August 17
- Peperonata (sweet peppers, onions, herbs, and olive oil) with whole wheat pasta
- Mixed lettuces with creamy avocado “ranch” dressing, red onion, and cherry tomatoes
- Grilled tofu pockets stuffed with greens
- Homemade udon noodles in pumpkinseed-oil sauce
- 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 with orange
August 24
- Spinach-eggplant lasagne with heirloom tomato sauce
- White beans and flageolet beans with lemon and tarragon
- Zucchini tart with hazelnut-thyme crust and duxelles
- Sautéed spaghetti squash with fresh garlic, oil and herbs
- Chinese bean curd skin rolls
- Steamed short grain brown rice and dipping sauce
- Soup: Chilled lemon zucchini soup with lemon and herbs
- Salad dressing: Fresh apple and parsley dressing
August 31
- Farm-fresh vegetables stuffed with smoked 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 and lime rice
- Soup: Thai hot and sour soup with woodear mushrooms
- Salad dressing: Tahini-ginger dressing
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