ONCE a Week Omnivore Menu for the Week of July 9th
Roast Leg of Lamb~ We rubbed a couple Stillman’s lamb legs with spring herbs, onion and garlic and roasted those babies until perfectly tender.· Tucked underneath is a bed of kale sautéed in sunflower oil, garlic, chili flakes, apple cider vinegar, maple syrup, salt, and pepper.· We mixed in some sweet potato and voila, a perfect meal!
Smoked Mixed Grill~ A trio of Stillman’s meats--brisket, pork chops, and country ribs-- smoked over hickory and slow roasted in Sean’s Secret Sauce; BBQ so tasty you’ll still be gnawing on the bones for a while after the meat’s gone.
Empanada con Calabacitas~ Calabacitas means “little squashes” in Spanish.· We stuffed your empanada shells (Four Star whole wheat flour, Maine sea salt, butter, eggs, apple cider vinegar) with a veggie filling composed of zucchini, spinach, and Vermont Creamery goat cheese.
Gazpacho~ A light and refreshing cold soup featuring fresh tomatoes, Valicenti plain tomato, cucumbers, pickled habeneros,· strawberries, strawberry· vinegar, honey, Narragansett Summer Ale, lemon verbena, and cilantro. It’s the perfect appetizer for Empanadas.
Grilled Corn & Cucumber Salad~ Char-grilled corn stripped right off the cob is mixed with fresh cucumbers, green onion, grilled yellow onion, cilantro, parsley, apple cider vinegar, Hungarian sweet paprika, chili powder, and salt.
Grilled Pork Fratine~ We took a steak-cut of Stillman’s pork and grilled it to perfection, chopped it up and combined it with sweet potatoes, eggs, milk, rosemary, parsley, thyme, salt, and pepper, then topped it with Sonnental Dairy Aroostook cheddar and popped it in the oven.· The result is a savory fratine that’s spot on as a hearty breakfast.
Corn & Rye Cracker~ Crumble these tasty bites onto your Gazpacho, dip them in the Grilled Corn & Cucumber Salad, or top them with a spoonful of herbed goat cheese.· No matter which way you have them, these little crackers are slightly sweet and super yummy.· Corn meal, rye flour, whole wheat flour, baking powder, baking soda, maple sugar, sea salt, butter, milk, apple cider vinegar, and Soluna Farms Ras el Hanout spice mix.
Stuffed Bell Peppers~ Red and green bell peppers stuffed with Stillman’s chorizo, onion, garlic, Valicenti plain tomato, zucchini, kale, smoked paprika, celery seeds, oats, egg, parsley, salt, and pepper.
Roasted Red Pepper Dressing~ Create a couple side salads to compliment your Smoked Mixed Grill with the bag of greens and a dash of this tasty dressing made with roasted red pepper, garlic, apple cider vinegar, roasted pumpkin seed oil, salt, pepper, and honey.
Roasted Beets & Fennel~ Beautiful fennel fronds greeted us this week.· Known for its licorice flavor, fennel is delectable when paired with sweet roots like these roasted beets.· We grilled the fennel with butter and tossed it all together with some fresh green beans, Thai basil, sea salt, black pepper, and apple cider vinegar.
*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.