From The Kitchen: February Menu
Our new February menu is out and it looks great!
As a Valentine’s Day treat we are featuring the Wahoo En Papilotte (last year we made this recipe with halibut, and it got a mention in Time magazine). Based on popular request, we are also still offering last month’s Spanish Swordfish.
For vegetarians we have a Tofurkey Kielbasa & Green Laird Lentils, our delicious Split Pea Soup With Bread, and a Tofu Boti Kabab, along with the always popular Cincinnati Tofu Chili, the Sweet Potatoes And Chickpeas, and the Pinto Bean & Lima Bean Soup from last month.
Omnivores will enjoy our Honey Ginger Chicken, the Turkey Kielbasa & Green Laird Lentils, the Fricasé De Pollo With Potatoes, and the Breaded Chicken Curry.
For beef and pork lovers we have a delicious Beef Goulash With Spaetzle, Lamb Boti Kabab, a hearty Split Pea & Ham Soup, and a slow-cooked Pork Shoulder Ragout.
Place your order by Tuesday for pick-up or delivery on Thursday.
Recipe Idea: Roasted Butternut Squash Salad
An easy and delicious winter salad.
Makes about 4 servings
For the salad:
1 small butternut squash (about ½ lbs.), peeled, seeded and cut into ¾-inch pieces (or you can use frozen, pre-cut organic butternut squash)
2 tablespoons minced shallots
1 tablespoon extra virgin olive oil
3 tablespoons dried goji berries
¼ - ½ cup walnut pieces
1 bunch arugula, washed
For the vinaigrette:
1 teaspoon balsamic vinegar
1 tablespoon extra virgin olive oil
½ teaspoon dijon mustard
Salt and pepper
OPTIONAL: fresh herbs like thyme
Roast the walnuts. You can do this on the stove in a dry skillet over medium-high heat, or by roasting them in the oven at 400 °F for ~ 10 min.
Saute the shallots in a skillet with the olive oil over medium heat until translucent (~ 4 min).
Add the squash pieces and ¼ cup water and saute until tender (~ 5 min). Meanwhile…
Stir the mustard and the balsamic vinegar together in a small bowl or a cup and season lightly with salt and pepper.
While whisking constantly, VERY SLOWLY add the olive oil. (If you add the oil too quickly the vinaigrette will break - i.e. the oil and vinegar will not bond and it will look like vinegar with oil stains, so take your time and keep whisking as you add the oil bit by bit).
Start tasting your vinaigrette after you’ve added about half the oil and add some more salt and pepper to taste. Keep adding more oil (slowly) until it tastes smooth and slightly tart, but not too sour. If you like, add some fresh herbs (thyme goes well with this salad).
In a bowl, toss the squash, goji berries, walnuts and the arugula with the vinaigrette. Serve while the squash is till warm. "Guten Appetit!" |
Did You Know?
We deliver to homes and offices in Longmont, Boulder County, Louisville, Broomfield, and Denver and surrounding areas. Our delivery area even includes Aurora and Golden.
This convenient delivery service is FREE for orders of $200 or more (we calculate the order total BEFORE any applicable discounts), and only costs $10 for smaller orders.
If you work inside our delivery area and think your colleagues might be interested in our food, we can even set up a special code for your company that gets everyone a small discount on every order! If you’re interested, please contact us.
Why Didn’t We Think Of That?
Several of our customers recently pointed out to us that our order confirmations for pick-up orders can be confusing.
They list a specific pick-up date, which prompted our customers to think they had to pick up their food on that date.
Instead, the date listed on the order confirmation is a "ready by" date and the food is available for pickup any time thereafter. We agree that this was confusing and we’ve changed the language on the order confirmations.
Is there something you’d like to see? 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.
Thank you,
Beckie & Toby Hemmerling.
PS: If you want to know what we have fresh during the week, you can subscribe to our blog, or become a fan on facebook.
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