Menu for Dec. 5

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Meal A: Tuscan Bean & Kale Soup with Herbed Croutons

A thick & creamy soup featuring Bumble Bee beans (Baer's Best, South Berwick, ME) along with Frinklepod veggies, tomatoes, and rosemary, tarragon, and basil.  Once you've made your own crisp, herby croutons (from Abigail’s Bakery’s Millet-Rice bread), you'll never go back to the packaged ones again! 

vegan, gluten-free

Meal B: Wild-Rice-Lentil Stuffed Squash

Delicata squash, with its sweet flesh and thin, edible skin, is the star of this show; it is stuffed with  truly "wild" wild rice (hand harvested by our friends in Minnesota), French lentils, and dried cranberries.  Top with a tangy roasted apple sauce as we bid a sad goodbye to autumn.

vegan, gluten-free

Please pre-order here by Monday 8am!