2019 11 11

Slow cooked & smoked BEEF BRISKET. Seed crusted acorn squash slices.  Lemon spiked labneh. Sauteed baby kale. (can sub whole TURKEY breast) 

Five spice PORK BELLY & Rainbow Salad Ramen. Michigan Pork belly slices (just enough to satisy) on an abundant bed of shaved colorful veggies & organic ramen noodles. Sesame Vinagrette.  XO sauce drizzle. (Can be eaten hot or cold, OR sub TOFU for Vegetarian version)

Z’atar (thyme & sesame) CHICKEN, roasted whole on a bed of shallots & herbs. Harvest Salad: apple, cheddar, pumpkin seeds, couscous, diced chili dusted butternut squash on fresh greens. Handmade Pesto Garlic knots.

Simple RAINBOW TROUT filet. Cajun beurre blanc. Potato & spinach colcannon (creamy mashed potatoes combined with sauteed cabbauge, baby spinach, leeks & garlic). Roasted Baby Farm Carrots. 

Autumn Farmer’s Stew: all that the farmer’s market is still offering, in one satisfying VEGETARIAN tomato based stew.   Add your favorite whole grain starch: cooked farro, barley or noodles (held separately so they will not get too soggy). Handmade Pesto Garlic knots.