The last vegevore menu: week of Sept 19th
ONCE a Week
The last Vegevore Share Menu for the Week of Sept 19
As you may know, this marks the last week of our Vegevore share. We loved coming up with new ways to feed our vegetarian friends week after week, but are focusing our energies on Omni, parties, and spreading the good word of locavorism around town and beyond. Stay in touch and please send us your suggestions for new ways we can feed you.
Love always, The Vegevore Kitchen
Tortilla Espanola breakfast, lunch or dinner; cold, warm or hot; in a tapas-size serving or all at once. JJ made good use of Red Fire potatoes, Stillman eggs, red and mole peppers, paprika, onions, oregano and thyme
3 Rivers Farm Jacobs Cattle & Black Bean Dip roasted mild & spicy peppers, cilantro, sunflower oil, vinegar, garlic dress up a classic dip
Fruit Soup only Mary could come up with a concoction such as this: watermelon, blueberry, ginger & cayenne. Cooler than cool
Corny Mac and Cheese Another JJ creation: Capone Foods Creste de Gallo meets Parker corn, carrots and kale in a cheesy sauce of butter, Four Star whole wheat flour, milk, Cabot cheddar, onion, garlic, and a special blend of spices we call Jay Masala. Topped with bread crumbs, pop it in the oven!
Sauteed Parker Farm Greens Sometimes the best things in life are the simple joys. In this case, best = sauteed chard, mizuna & dandelion with sunflower oil, salt, and special Rocambole garlic JJ & Angie brought back from Ray Bradley Farm in New Paltz, NY
Roast Potato Fries w/Chimichurri Taters go green with an Red Fire herb-sunflower oil-garlic dressing
Roasted Roots w/Kaley Yogurt Jay made this up, and that's why we love him (even though we still miss Tom). He went for it with layered roasted radishes & beets atop Sophia's yogurt & kale
Oat Cakes Chef Mary aims to please! And so here you have the famous oat cakes, made from Aurora Mills oats, whole wheat flour, butter, honey, and maple sugar, with just a pinch of baking powder and salt
Pear Muffins Breakfast just got brighter with these buttery beauties. Made with Sophia's yogurt, buttermilk, Four Star pastry flour, honey, maple, pears, cinnamon, spices
Apple Cinnamon Amaranth Dessert? Breakfast? Mid-afternoon pick-me up? The choice is yours. Cinnamon, maple, sea salt, and Angie's rhubarb-applesauce
