Menu for August 23rd

OPTION A: Rustic Ratatouille with Basil Polenta  (gluten free)

When I was a college freshman, the vegetarian option in the dining hall seemed to be by default a mysterious dish called "ratatouille."  No one knew what was in this gloopy brown dish or had any frame of reference for what it was supposed to taste like.  Somehow I survived that year eating mainly ratatouille and cereal & soy milk.  (Coincidentally [?] the name of the dining hall was "The Ratty.") it took me many years, and one Disney movie, to give ratatouille another try, and I'm glad I did.

This Farm Meal Kit is ratatouille at its finest!  Sun-kissed eggplant, peppers, tomatoes, garlic, summer squash, and tomatoes make this the kind of dish you'll want to eat every day in August.  While the veggies are simmering, you can easily throw together some basil-tinged organic corn polenta and call it a day!




Option B:  BBQ Tempeh, Green Beans, Colored Pepper, and Oven-Roasted Potatoes   (gluten free)

Don't let summer go by without a nod to all the BBQs and picnics you never had time for!   Tempeh is a pressed patty, with origins in Indonesia, made from soybeans that have lightly fermented, making them more digestible.  We source our tempeh from a wonderful family farm in Bowdoinham, Maine, Lalibela Farm.   In this dish, the tempeh is smothered in our homemade BBQ sauce and complimented by crispy roasted potatoes and tender, juicy veggies.