FRIDAY LOCAL LUNCH MENUS & RECIPES
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November 21, 2008
Pumpkin Sage Lasagna Succulent Seitan Turkey Celebrity Dairy Cheese Plate Vegan Stuffing (special family recipe) Traditional Thanksgiving Gravy Spicy Apple Chutney Free Green Pepper Relish Braised Greens Dinner Rolls Vegan Pumpkin Pie
Team: Bob, Camille, Kim, Coco, Tim Keim
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January 2, 2009
Lasagna Vegetarian Lasagna Vegan Lasagna Foccacia Apple Crisp
Team: Todd, Sandy, Tracy
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January 9, 2009
Local, Grass Fed Beef Brisket Pan Fried Sweet Potatoes Au Gratin Sweet Potatoes (made with milk and cheese from Hannah's own goats) Steamed Collard Greens Absolute Mexican Corn Bread Local Rice Black Beans Sautéed Onions & Garlic
Team: Leif, Rachel, Scott, PJ, Hannah, Spencer
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January 16, 2009
Daijonjiru Seitan Cutlets Daikon Steaks Sweet, Hot and Single Sauce Rice Pudding
Team: Jason, Haruka, Brandon, Mary Beth
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February 6, 2009
Smoky Chipotle Potato Zucchini Stew Roasted Pepper Posole Chipotle Barbe-cumin Tempeh Southwestern Black Beans Tim's Famous Cornbread Carolina Rice, Soy Sour Cream & Cilantro Winter Greens with Daikon, Cabbage & Artichoke Dijon Vinaigrette with Peanut Oil Cookie's Sugar Cookies
Team: Bob, Camille, Doug, Jessi, Tim
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March 13,
2009
All LOCAL pork and beans Creamy potato and kale casserole Roasted beets and sweet potatoes Salad with baby mizuna Foccaccia Team: Jason, Haruka, Mary Beth, Chris McHugh, Chris Jude |
Local Ingredients:
Carolina Plantation Aromatic Rice (Chatham Marketplace - $8 per lb, Carolina Plantation $93.17 for 12 2# bags before shipping)
Corn Tortillas (Don Pablos Market - 2 lbs for under $3)
Lindley Mills: Flour, Cornmeal, Grits (Chatham Marketplace $1 - $1.30 per pound)
Pidemont Biofarm: Produce
Edible Earthscapes: Produce
Chatham Marketplace: Local Produce, condiments, wine, beer
Tips:
Rice - 6 cups raw rice serves 40 people when cooked. There are a little over 2 cups of rice in a pound.
The instructions on the Carolina Plantation Aromatic Rice are misleading. We use the following formulas:
White Rice - 1.5 cups of water and 1/2 teaspoon of salt per cup of rice and 20 minute cooking time
Brown Rice - 1.75 cups of water and 1/2 teaspoon of salt per cup of rice and 30 minutes cooking time.
Also, we bring the water and salt to a boil before adding the rice. Lower to a simmer and cook, covered until time is up.