ONCE a Week 5/21
ONCE a Week Omnivore Menu for the Week of May 21st
This is a big week for us. For the first time since ONCE a Week's inception, we hit 40 shares. That means 40 bags of all local, delicious cooked meals went out to lucky locavores all over Boston. We want to express our deepest gratitude to all those that support us by ordering week after week, spreading the word, and those who are new to the gig and have given us so much love back about the food. We speak not just for us but also for the farmers that our work supports when we say THANK YOU.
Pilaf & Portobello~ Our veggie laden pilaf is perfect served with pollock and a Spring salad! A compendium of Four Star triticale, Baer's Best money beans and black turtle beans, carrots, celery root, kale, portobello mushrooms, onion, butter, garlic, roasted garlic powder, thyme, marjoram, oregano, coriander, rosemary, chives, parsley, sunflower oil, black pepper, sea salt, and apple cider vinegar.
Sausage Stuffed Squid & Spinach Pasta~ Red's Best squid stuffed with an outrageously tasty blend of hot Italian sausage, chorizo, Cabot sharp cheddar, kale, bread crumbs, squid tentacles, garlic, green garlic, chile flakes, black pepper, thyme, oregano, marjoram, dried basil, savory, sea salt, and butter, served alongside fresh Capone's rigatoni with spinach and nettles.
Spring Salad~ Compose your own salad with a bag of beautiful North Star baby greens accompanied by a half pint of black radish, kohlrabi, and cucumbers dressed in sunflower oil, apple cider vinegar, fresh thyme, fresh tarragon, chives, salt, and pepper.
Burgoo~ A Kentucky Derby classic, this “roadkill stew” is chock full of farm fresh meats and vegetables. Lamb, beef, pork, chicken, turkey, beef liver, rabbit, tomato, corn, green beans, onion, carrots, cabbage, meat stock, Mary's ketchup, Ken's mustard, fish sauce, Alex's Ugly Sauce, sea salt, and black pepper.
Cheesy Corn Bread~ We thought you might want something to sop up your Burgoo with! A soft, savory bread made with Cabot sharp cheddar and pepper jack cheese, green garlic, buttermilk, butter, honey, corn meal, whole wheat flour, barley flour, baking powder, and sea salt.
Breaded Day Boat Pollock~ Red's Best pollock pulled from the sea yesterday morning! We breaded 'em with spinach, dill, butter, matza meal, garlic, onion, allspice, and thyme, then baked them and garnished with a slice of our friend Sluggo's California lemons and a side of pickled ramps.
Chicken Paprikash & Spaetzle~ A Hungarian dish from our resident Hungarian, Ken, this mouthwatering dish features Stillman chicken, onion, tomato, Hungarian paprika, marjoram, chicken stock, salt, pepper, Cabot sour cream, and green beans served with a side of home made spaetzle, a soft, German egg dumpling: rye flour, bread flour, nutmeg, egg, milk, chives, butter, salt.
Asparagus & Fiddlehead Soup~ “It tastes like Spring time!” There you have it, straight from our fabulous chef Mary, this fresh soup is a mix of asparagus, fiddleheads, water, garlic, onion, paprika, basil, salt, pepper, marjoram, thyme, and roasted garlic powder.
Carrot Muffin & Chevre Frosting~ These muffins are a sure bet for a quick breakfast. Lovingly prepared with carrots, cinnamon, fresh ginger, nutmeg, home made vanilla extract (infusion of Christina's vanilla beans in Privateer rum), clove, whole wheat flour, buckwheat flour, butter, milk, maple syrup, Narragansett creamery yogurt, and eggs. We kept the frosting on the side just in case! Vermont Creamery goat cheese, butter, maple sugar, cinnamon, vanilla extract, and sea salt.
*Please note, not all ingredients are listed on the menu. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Please inform us before ordering if you or any member of your party have food allergies
