Menu for Sept. 27

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Option A:   Sweet & Sour Plum Seitan with Broccoli and Jasmine Rice  (vegan)

Every few years we have the pleasure of working with our neighbor's amazing harvest of Damson plums.  This is such a year and we are excited to introduce them to you in this sweet and sour sauce that coats chewy, juicy bites of organic seitan (a wheat-based protein).  Enjoy your steamed veggies and organic, California-grown jasmine rice on separate parts of your plate, or do what our kids do and stir it all together!   Toasted sesame seeds add a delectable touch. (Think General Tsao's Chicken, but with plum sauce instead of orange, and plant-based protein instead of meat).

Contains wheat.

Option B:   Sweet & Sour Plum Tempeh with Broccoli and Jasmine Rice (vegan and gluten-free)

The same dish as above, with organic Lalibelah Farm tempeh (Bowdoinham, ME)  instead of seitan.   Contains soy.

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Option C:  Wild Rice with Mushrooms and Roasted Pear Walnut Salad with Date Balsamic Dressing (vegan and gluten free)

Forget all the "wild rice" you've eaten that has most likely been cultivated in paddies in California.  This rice is the real deal, actually a species of grass, that grows wild and is hand-harvested by canoe in lakes in Minnesota (by friends of ours!)  The taste is like none other and is perfectly complemented by the earthy flavors of mushroom, onions, and sage.  Add some color to your plate with roasted local pears, Frinklepod salad greens, and an oil-free dressing that will make you want to lick your plate clean (go for it)!

Contains walnuts (easy to omit if necessary)

Click here for a 3 minute video about the wild rice you're about to eat!

Please pre-order here by Sunday midnight!