2020 02 10

FLANK STEAK PEPERONATA: Sweet peppers, onion & Roma tomato petals cooked in olive oil, served over thinly sliced flank steak with shaved Pecorino Romano. Herby fingerling potatoes. Sauteed roasted garlic Spinach.

Moroccan spiced BISON Meatballs.  Roasted Chickpeas, Carrots & Cracked Bulgur melange.  Cilantro-yogurt chutney. (can be vegetarian, made with seitan and oat)

Lemon CHICKEN breast & vegetable skewers on a bed of charred Scallions. Toasted almond rice pilaf.  Tahini Yogurt sauce. 

PORK TAMALE pie: Slow cooked pork shoulder & root vegetables in a Mexican stew, topped with a cheddar Hatch chile cornbread batter.  Tangy Curtido slaw. (can be made vegetarian by omitting pork and/or adding soy curls)

Creole SHRIMP & ANDOUILLE saute.  Cream Cheese Mashed Cauliflower. Lemony Zucchini Spears.

Spicy Roasted TOMATO soup.  Artichoke, spinach & 3-cheese sandwiches, prepped for you to grill. 

Roasted CAULIFLOWER, Poblano and caramelized onion tacos.   Small corn tortillas. Avocado, Quinoa & Black bean salad.