ONCE a Week 3/19
ONCE a Week Omnivore Menu for the Week of March 18
Did you think we were done with the snow? HA! This is Boston, and it snows when it wants. Maybe it'll even snow in May. Old Man Winter has little sympathy for the plight of too-busy humans. Fortunately, we do care, and we want to make sure that just because you're busy doesn't mean you're not well fed. This week's menu features a whole host of dishes that are truly magical. So stay in, eat local, and wave merrily to your friends trudging to the grocery store in the slush.
Ropa Vieja ~ Chef Ken just returned from a trip to Cuba, inspiring this Caribbean dish. “Ropa vieja” is Spanish for “old clothes”, but you won't find any dirty tees here, only Snow Farm beef shank, Stillman chuck roast, tomato, onion, garlic, cumin, anaheim chili, apple cider vinegar, cilantro, salt and pepper, bay leaf, and Winter Moon celery root. Served with a black bean and wheat berry pilaf seasoned with pumpkin seed oil, cilantro, salt and pepper.
New England Style Bo Ssam ~ The New England version of a popular Korean dish, we slow roasted for 6 hours a Snow Farm Boston pork butt rubbed with maple sugar, sea salt, and pepper. Try it with the two side sauces; an asian style scallion sauce (home made fish sauce, scallion, apple cider vin, honey, water, garlic, South River adzuki bean miso) or charred rhubarb sauce (rhubarb, maple syrup, jalepeño, salt and pepper, apple cider vinegar, water).
Baked Mac n' Cheese ~ Valicenti spelt rustici, broccoli, Four Star Farms bolted barley flour, butter, milk, Aroostook cheddar, Misty Brook Farm gouda, Robinson Family Farm Prescott, nutmeg, cayenne, salt, Ken's mustard, baked with breadcrumbs, thyme, and rosemary. The ultimate comfort food for a snowy mid-March evening.
Roasted Parsnips and Carrots ~ Glazed with a mixture of butter, South River chickpea miso, honey, salt, lemon verbena, and then baked, these tasty root veggies are a sure fire pick-me-up for when you need a hearty afternoon (or midnight—hey, we won't judge!) snack.
Red Flannel Hash ~ Our nod to St. Patty's day, corned beef hash with beets, Waltham Fields Community Farm potatoes, sweet potatoes, onion, Stillman corned beef briskets, parsley, pork fat, paprika, butter, salt and pepper.
Asparagus Soup ~ We're breaking into our stock of frozen goodies from last season to bring you a treat that won't be available for another few weeks yet! Asparagus, fiddleheads, butter, onion, garlic, chicken stock, milk, thyme, marjoram, nutmeg, cayenne, and pepper
Waldorf Salad ~ Our vegetarian version of this classic dish features celery root, apples, cranberry, parsley, Sidehill Farm yogurt, honey, salt, and apple cider vinegar.
Spinach Salad ~ A fresh green salad showcasing young North Star spinach, roasted red beets, Stillman bacon, thyme, cilantro, salt, pepper, and apple cider vinegar. The perfect compliment to our gooey mac n' cheese!
*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
