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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!):

June 30

  • 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
    • Spanish rice
  • 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

July 14

  • Barbecue: seitan with barbecue sauce and quinoa
    • Bloody Mary chopped salad
  • Fennel-olive pastries
    • Greek salad with cucumbers, cherry tomatoes, and pickled peppers
  • Mixed vegetable korma (almond cardamom sauce) with tofu and basmati rice
    • Mustard green saag
  • 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
      • Beet and raspberry salad
    • 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