Anniversary Savings
We are celebrating our second anniversary with a 10% off coupon (valid through 3/31/2009). You can print the coupon and use it at our kitchen, or you can use the coupon code (anniversary2009) to redeem the discount online: XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX
GET 10% OFF EVERY PURCHASE BEFORE 3/31/2009
ONLINE CODE: anniversary2009
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From The Kitchen: March Menu
Our new March menu is out and it looks great! Out of 19 different meals there is only 1 that does not qualify for our "Happy Camper" icon  , which indicates the meal meets FDA requirements for low sodium, low cholesterol, low fat, or high fiber. For vegetarians we have a wonderful Cannellini Minestrone, our most popular dish, Red Lentils With Coconut, a Citrus Tofu Tagine with Moroccan roots, the African inspired Berbere Tofu, a wonderful Tomatillo Chili Verde from a recipe by our customer Audrey, and a new creation, Potato Latkas With Eggs & Pinto Beans that is great for breakfast, lunch or dinner.
Omnivores will enjoy our Balsamic Chicken, the Canellini Minestrone Chicken, the Citrus Tagine With Chicken, and Audrey’s Tomatillo Chili Verde With Chicken.
For beef and pork lovers we have a delicious slow-cooked Corned Beef With Sauerkraut & Potatoes (perfect for a St. Patty's Day gathering or potluck), and the mouth-wateringly good Berbere Pork, and for seafood enthusiasts there is the Tilapia With Orange And Thyme. Place your order by Tuesday for pick-up or delivery on Thursday.
Recipe Idea: Caesar Salad
A delicious salad.
Makes 4–6 servings
1 large, crisp head of Romaine lettuce
2 cloves of garlic
3 anchovies
1 egg yolk
2 tablespoons Dijon mustard
2 tablespoons heavy cream
1 tablespoon fresh lemon juice
6 tablespoons Parmesan cheese, shaved or grated
¼ teaspoon sea salt
¼ – ½ teaspoon pepper
½ cup extra virgin olive oil
2 cups cubed country bread (day old bread is best)
Pre heat oven to 325° F. Place the bread cubes on a sheet pan, sprinkle with olive oil and place in oven until dried out.
Wash and dry Romaine lettuce and break into bite size pieces.
Mash garlic and anchovies into a smooth paste. In a small bowl, whisk together the egg yolk, the lemon juice, and the Dijon mustard, then add the garlic-anchovy paste.
While whisking constantly, VERY SLOWLY add the olive oil. (If you add the oil too quickly the dressing will break - i.e. the oil and egg mixture will not bond, so take your time and keep whisking as you add the oil bit by bit). The resulting dressing should be quite thick, like mayonnaise. Now you can stir in the cream, 2 tablespoons of the Parmesan cheese, and salt and pepper to taste (we like quite a bit of pepper in our Caesar dressing).
In a large bowl, toss the romaine lettuce and the croutons with the dressing. Sprinkle with remaining Parmesan cheese and serve immediately. "Guten Appetit!" |
