Menu for Oct. 4

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Option A:  Soft Tacos with Soy Curls, Fajita Veggies, Roasted Tomatillo Salsa and Jalapeno Cashew Cream.   (gluten-free, vegan)

In my book, tacos are the perfect meal that can work with all sorts of fillings, at all times of year.  However, you have to admit that some summer veggies like tomatillos and red peppers were just MADE to be snuggled up into a fresh corn tortilla.     As always, we source our amazing organic corn tortillas from Pachanga Tortilleria, based in Portland, ME.   Soy curls are minimally-processed, dehydrated strips of non-GMO soy beans and provide a lightly spiced, delightfully "meaty" bite to this ensemble.  Don't like heat?  The jalapenos are packaged separately so you can decide how much to use.

Contains Corn, Soy, and Cashews.

 

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Option B:  Roasted Cauliflower Soup with Arugula-Almond Pesto and Herbed Croutons   (vegan)

This thick, nourishing soup is amazingly easy to make with the help of an oven and a blender.  You will get to experience truly fresh, gorgeous organic cauliflower grown by Green Sunshine Farm in Hodgdon, ME, along with a unique, bright-flavored pesto made with hot-off-the-fields arugula from Frinklepod.  Local bread + fresh herbs = the best croutons you'll ever make!

Contains Wheat and Almonds.

Option C:  Roasted Cauliflower Soup with Arugula-Almond Pesto and Herbed G.F. Croutons   (gluten-free, vegan)

The same as option B, with gluten-free, organic millet-rice bread for the croutons.

Contains Almonds.

 

Please pre-order here by Sunday midnight!