February 2016 Menu

MAIN DISHES

Beef Broccoli Pie
Organic grass fed ground beef, sautéed onions, and roasted broccoli in a cream cheese and cheddar sauce topped with a flaky pastry crust

Quiche Lorraine
Free-range organic eggs custard filled with ham, shallots and gruyere cheese in a flaky pastry crust

Traditional Mac and Cheese
Elbows in aged Grafton cheddar sauce and topped with homemade bread crumbs
Vegetarian

Arepas
Grilled corn patties topped with pulled pork, roasted onions and butternut squash, avocado and tomato salsa and queso fresco
Can be made Paleo as a salad

Pozole Rojo
White bean and hominy (maize kernels soaked in lime) chili with cocoa, garlic, onions and mexican seasonings – can be made mild, medium or spicy. Served with sliced radishes, green onions, cilantro, avocado and lime
Vegan

Shepard’s Pie
Grass-fed organic round beef and onions layered with fresh corn and a garlic mashed potatoes
Can be made vegan (with mushrooms) or dairy-free

Baked Stuffed Squash
Organic acorn squash stuffed with farm-raised sweet Italian sausage, apples, onions, kale, walnuts, fresh breadcrumbs and parmesan
Can be made low-carb, dairy-free and/or paleo

Fettucine Alfredo
Egg noodle pasta in a garlic parmesan cream sauce – can add mushrooms, broccoli or chicken
Vegetarian

Chicken Masala
Free range organic chicken breasts breaded and sautéed in EVOO with shitake mushrooms and wild leeks in a red wine reduction; served with your choice of: ziti, mashed fingerling potatoes, cauliflower rice or brown rice
Dairy-free, low-carb depending on the side and Paleo-friendly (uses white wine)

Mini Flatbread Pizzettas
Thin flatbread crust topped with:
– Pesto, fresh mini mozzarella balls and sweet cherry peppers
– Barbecue sauce, sharp cheddar, grilled chicken and caramelized onions
– Roasted garlic, extra virgin olive oil, Gruyère and mushrooms
– Ricotta, Asiago, fresh basil, tomatoes, garlic and extra virgin olive oil

Caribbean Haddock
Wild-caught haddock breaded in crushed macadamia nuts, coconut flour and plantain chips and sautéed in EVOO,  topped with pineapple salsa and served with mashed plantains
Paleo and low-carb 

Indian Curry
Indian red curry sauce of tomatoes, garlic, shallots, onions and ginger, finished with greek yogurt; with hard-boiled egg, fried Paneer, mushrooms, cashews and raisins – can be made mild, medium or hot; served with your choice or brown rice or cauliflower rice (a recent reviewer raves this dish is “power Indian food!”)
Vegetarian and low-carb, can be made paleo and vegan 

Egg Foo Young – Vegetable, Pork or Chicken
Organic free-range eggs scrambled with bamboo shoots, water chestnuts, mushrooms, scallions and bean sprouts and served with a chicken stock sesame oil sauce; served with brown Basmati rice or cauliflower rice
Can be made vegan, vegetarian, paleo and/or low-carb

Asian Salmon with Wilted Greens
Wild-caught salmon baked in a sesame and mild chili marinade; served with wilted garlic greens
Paleo and low-carb

Smoky Black-Eyed Peas with Roasted Sweet Potatoes and Collard Greens
Seasoned black-eyed peas, onions and sweet potatoes (can be made mild, medium or spicy), served with sauteed collard greens
Vegan

Barbecue Beef Brisket
Slow-roasted beef brisket marinated in home-made smoky barbecue sauce and served with mashed rutabega, cauliflower or sweet potatoes
Dairy-free and low-carb depending on the side

Apricot Glazed Chicken
Organic chicken thigh medallions and onions simmered in brandied apricot sauce; served over quinoa or cauliflower rice
Paleo-friendly (has brandy), dairy-free and low-carb depending on side

Frittatas
Frittata with your choice of: bacon, sausage, mushrooms, onions, peppers, broccoli, apples, sweet potatoes, yukon gold potatoes, spinach, grape tomatoes, cheddar, goat, gruyere, and/or ricotta
Low-carb and can be made vegetarian or Paleo

SOUPS, STEWS and CHILI

Curried Cauliflower and Lentil Soup 
Cauliflower, onions, tomatoes and lentils simmered in home-made curry spices (can be made mild, medium or spicy)
Vegan

Kale and Sausage Soup
Farm-fresh Linguisa, chorizo, onions, carrots, garlic, parsnips, carrots and wilted organic kale in chicken broth
Paleo and low-carb

Split Pea Soup
Organic green split peas, carrots and onions slow simmered with smoked ham hock
Dairy-free

Chocolate Chili
Organic ground 93% lean beef and pork, onions and garlic with fire roasted tomatoes, butternut squash, cinnamon and unsweetened fair-trade cocoa
Paleo and low-carb

Corn Chowder
Fresh organic corn, onions, carrots, roasted red peppers, fingerlings and sweet potatoes in a corn cob broth, finished with a touch of cream – can add bacon and/or chicken
Vegetarian, can be made Paleo

West African Groundnut Stew
Roasted sweet potatoes, carrots, onions and garlic, with cilantro, kale and ground peanuts – can add organic free-range white meat chicken
Vegan, can be made Paleo with cashews

SIDES

Sweet Potato Soufflé with Toasted Pecans

Roasted Brussel Sprouts with Apples, Bacon, Shallots and Pecans

Brown-Butter Green Beans with Toasted Pine Nuts

Wilted Garlic Kale

Sautéed Spinach with Feta and Golden Raisins

Mashed Rutabaga