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20
Jul

ONCE a Week 7.15

Written by Meghan Bodo.

ONCE a Week Omnivore Menu for the Week of July 15th

cuisineenlocaleonceaweekfishcakesFish Cakes ~ Nestled in a bed of fresh North Star spinach, your taste buds will enjoy these cakes made with pollock, bits of sweet & new potatoes, eggs, onions, garlic, parsley, Cajun seasoning (paprika, oregano, salt, pepper, cayenne, garlic powder) and bread crumbs

Cajun Remoulade ~ Top your fish cakes with this tasty mayo-based sauce, with in-house mustard, egg, clarified butter, smoky & Hungarian paprika, cayenne, garlic powder, vinegar, sea salt & sunflower oil

Sausage & Pepper Calzone ~ A healthy and local version of this classic guilty pleasure, Ken lent us some basil from his own backyard for these calzones! Let Capone's ricotta cheese and mozzarella melt in your mouth, along with Stillman hot Italian sausage, North Star Farm green & red peppers, onions, and oregano. Dough: homemade flour yeast, honey, flour, sea salt, ricotta, egg and oregano.

cuisineenlocaleonceaweekcalzoneTomato Sauce ~ Use this Valicenti Red Gravy to compliment your calzone! (Organic tomatoes, olive oil, marsala wine, garlic, basil, cane juice, sea salt & pepper)

Liver & Onion  ~ No longer an early bird special, get your liver and onion at any time of the day! Beef liver soaked in milk, flavored with marjoram, pepper and salt and paired with caramelized North Star Farm onions.

Mac ‘N Cheese ~ A favorite for the whole family, enjoy Valicenti pasta with sharp cheddar from Sonnetal Dairy, colby, spinach, butter, cream, and barley flour with nutmeg, cayenne, and black pepper for a little extra kick.

Stuffed Summer Squash ~ Just when you thought vegetables couldn’t get any cuter! Patty pans and zucchini squash stuffed with seasoned breadcrumbs, spinach, spring onions, green garlic, pepitas, thyme and butter.

cuisineenlocaleonceaweekbarleyngreenbeansBarley & Green Beans ~ What’s fun about barley and green beans? Everything! Four Star Farms pearled barley with green beans, spinach, fresh herbs, basil, spring onions, and butters.

Elote con Queso Blanco ~ “Elote” is the Mexican term for corn on the cob. Topped with a tasty combo of Mary’s aioli, queso blanco, ancho chili peppers, chipotle, green garlic and Mexican oregano.

Carrot, Kale & Cuke Slaw ~ A delectable combo of these colorful veggies. Made with green onion, apple cider vinegar, honey, mustard, delicatta squash seed oil, sunflower seed oil, sea salt, black pepper, basil, sweet & Hungarian paprika and cayenne.

Kale, Chard & Zucchini ~ Another trio of summer veggies for you to nom on. Including onion, garlic, garlic powder, thyme, sea salt, and and black pepper.

cuisineenlocaleonceaweekchickentandooriBeet, Carrot & Ginger Soup ~ The most beautiful soup you ever did see. Including ginger, onion, turmeric, sea salt, pepper, garlic powder and water.

Tandoori Chicken ~ Stillman’s juicy chicken, cooked with coriander, cumin, fenugreek seed, turmeric, red chili flakes, turmeric, garlic, ginger and Sophia's Greek yogurt. Pair it with our sweet and spicy onion chutney for your daily dose of classic Indian flavors! Made with spring onions, cranberry, honey, red chili flakes, cayenne pepper, ginger and garlic 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.

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Testimonials

"When my wife went back to work three months after having our first child, we found ourselves eating takeout for weekday dinners four or even five times a week. It took a toll on our finances and our mental and physical health. Then we discovered ONCE a Week. Now we eat easy, delicious, interesting, and locally sourced dinners -- and for far less than we were spending on all that takeout. Every Tuesday is like Christmas when we eagerly look to see what we'll be eating that week. Thanks, JJ & Co., for solving weekday dinners for us."

Jake

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Whats Next

Saturday Country Brunch
31 March 2014 18:42
Every Saturday in April, saddle on up and head over to Cuisine en Locale for a rib stickin', finger lickin', honkey tonkin' good brunch Food served from 10am to 3pm with live music from 10-2 Menus...

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JJ Gonson - Cuisine Enlocale
Telephone: 617-285-0167
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