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From The Kitchen: September Menu
Our new September menu is full of tasty seasonal dishes that reflect the harvest.
As the kids are going back to school and the days are starting to get shorter, the menu offers a wonderful mix of delightful summer dishes like the Lemon Dijon Flank Steak, the Rosemary Chicken (or Tempeh) With Fresh Grape Glaze, or the Tomato Basil Pasta With Artichokes, and slightly more hardy dishes to keep you warm on a cool evening, like the Tofu (or Shrimp) Coconut Green Curry, the Black Beans And Rice With Corn Salsa, or the Pork Green Chili and the Lemon Chili Chicken With Peas.
Place an order today to get your meals by September 4th.
In The Spotlight: Going Local
We are very proud of the superior quality of all our ingredients. Not only are 95% of the ingredients certified organic, but some of them are also local.
We added a notice to the top of every menu page called "Going Local" that outlines where our meat comes from. Some of our meat is certified organic and some (our favorite) is from small, local, not certified organic producers. All our meats are hormone and antibiotic free, raised on a 100% vegetarian diet and also free range. We are very close with our local chicken and pork producers and feel very fortunate that they provide us such delicious meats that are humanely raised.
You can view our "Local Producers" page that profiles all the wonderful local vendors we use and where we talk about why we buy local whenever we have the opportunity.
Recipe idea: Corn on the Cob with Chili-Lime Butter
This is an easy recipe for a summer snack or a side dish that tastes great with fresh, local corn.
Makes 4 servings/ears of corn:
¼ cup butter (½ stick), softened
2 teaspoons honey
1 tablespoons fresh lime juice
¼ teaspoon chili powder
salt & pepper to taste
Soak the whole cobs (husk on) covered in cold water for ~15 minutes.
The most sophisticated way to grill corn is to carefully pull down the husks without removing them, then remove the silk. Brush the kernels with olive oil, pull the husks back up around the corn and tie them at the top with a long, narrow piece of husk or twine. Place the corn on a grill over medium heat, rotating as needed to keep them from getting charred too much on one side. After a couple turns, place the corn away from the flame over indirect heat and close the cover. Grill for an additional 15 minutes
— OR —
just shuck the corn and give the cobs a quick 10 minute boil.
In a small mixing bowl, cream the butter with the honey, lime juice and chili powder. Spread over hot corn on the cob. Salt to taste. "Guten Appetit!"
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