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In The Spotlight: Better Boxes
After our last customer survey we were excited to switch to compostable Bagasse™ boxes for our meals. But, unfortunately, being compostable doesn’t make up for being too big, bulky, and not tough enough for the job.
So, due to the overwhelming negative response to the Bagasse™ boxes, we have decided to switch back to our previous boxes. They are smaller and stack much better in your (and our) freezer. In addition, the manufacturer has seen the light and is now manufacturing the boxes from 100% recycled material (35% post consumer), making them more environmentally acceptable than they were previously.
From The Kitchen: More Of Your Favorites For Longer
Based on repeated requests we have decided to keep some of our more popular dishes around for more than one month at a time. We will continue to offer 12-13 new/different meals each month, supplemented by a few of the most popular meals from the previous month. The repeats we will have from the January menu are: Coconut Red Lentils, Split Pea and Ham Soup, and Split Pea Soup.
We still have the following meals from last month’s menu in our freezer: Tofu and Chicken Pineapple Bok Choy, Honey Ginger Chicken, Red Wine Sausage Penne, Citrus Chicken Tagine, Fricasé de Pollo, Cumin Beef, Citrus Tofu Tagine, Split Pea Soup, Split Pea and Ham Soup, Coconut Red Lentils.
These meals are still available online today (Tuesday, January 29th), or you can pick them up by dropping by our kitchen at 2690 28th Street or order them over the phone (303–440–3828). Get ’em before they’re gone!
Recipe Idea: Orange French Toast
This is a definite winner for indulgent Sunday morning breakfasts.
Makes about 4 servings:
4 eggs
1 cup fresh orange juice
1 teaspoon grated or zested orange peel
8 1-inch-thick slices of Challah braids (bread)
4 tablespoons (1/2 stick) butter
powdered sugar
Maple syrup
Beat eggs, orange juice and zested orange peel to blend in medium bowl. Arrange bread in 9x13-inch baking dish. Pour egg mixture over bread. Cover with plastic and refrigerate at least 1 hour or overnight.
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add bread to pan in batches and cook until golden brown, adding more butter to pan as necessary, about 2 minutes per side. Transfer to platter.
Sprinkle with powdered sugar and serve with maple syrup. "Guten Appetit!"
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New Menu With Valentine’s Day Treat
Our new February menu is stock full of yummy treats like Balsamic Chicken, Hazelnut & Brussels Sprouts Penne, Pork Carnitas, Tofu Korma, and our special Valentine’s Day treat, Halibut En Papillote.
Did You Know?
We’re moving! We’ve signed a lease on a convenient 28th Street location and we’re currently waiting for a building permit. We expect to be in our new, much improved kitchen by April. We’ll keep you posted.
Why Didn’t We Think Of That?
Kathy, one of our customers/recipe reviewers, made us realize we can harness your favorite family recipes to make our menu even better.
Do you have a favorite recipe you think would work well with our concept? Submit it to us and if it appears on our menu we’ll give you credit for it, and one free meal.
Do you have a tip for us? Something you’d like to see, or something we could do better? Send it to us via email (or use the contact form on our website). Please don’t forget to tell us your name.
Last Words
If you like our food, please tell your friends, colleagues and neighbors (forward this newsletter).
If there’s something you don’t like, or something you think we can do better, please tell us. We want to know because we can only fix it if we know it’s broken.
Thank you,
Beckie & Toby Hemmerling.
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