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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!):
- 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
- Thinly sliced 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 7
- Red Bhutanese rice with baby vegetables in coconut-lemongrass sauce
- Thai-spiced baked tofu triangles
- Smoked refried beans with roasted tomatillo salsa
- Polenta torte with duxelles and puttanesca sauce
- Braised fingerling potato coins with creamy greens
- Soup: Spicy peanut soup with mustard greens
- Salad dressing: Fresh Italian dressing
- Dessert: Not-too-sweet pistachio baklava with cardamom and rosewater
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July 14
- Barbecue: seitan with barbecue sauce and quinoa
- Bloody Mary chopped salad
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- Fennel-olive pastries
- Greek salad with cucumbers, cherry tomatoes, and pickled peppers
- Mixed vegetable korma (almond cardamom sauce) with tofu and basmati rice
- Soup: Poblano corn chowder with dulse
- Salad dressing: Tapenade and basil dressing
- Dessert: Chocolate-pomegranate torte
July 21
- Tofu paprikash with new potatoes
- Pesto pasta salad with artichoke hearts, olives, and pine nuts
- Bibimbop (Korean rice bowl) with vegetables and homemade kimchi
- Corn and mushroom sauté with leeks and tempeh bacon
- Persian tempeh with fennel, broccoli, and pomegranate
- Mushrooms stuffed with mushroom-walnut pâté
- Soup: Summer three sisters soup
- Salad dressing: Tomato vinaigrette
- Dessert: Ginger hazelnut squash cake with berry jam filling
July 28 --There will be no deliveries the week of July 28.
August 4
- Bengali vegetables with red lentils and jasmine rice
- 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
- Dessert: Plum tart with lemon shortbread crust
August 11
- Peperonata (sweet peppers, onions, herbs, and olive oil) with whole wheat pasta
- Mixed lettuces with creamy avocado 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 18
- Spinach-eggplant lasagne with heirloom tomato sauce
- Flageolet bean salad with creamy Caesar vinaigrette and sweet onions
- Zucchini tart with hazelnut-thyme crust and duxelles
- Sautéed spaghetti squash with fresh garlic, oil and herbs
- 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: Peanut butter sandwich cookies
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