Delivering Wednesday July 30th
1.Pork Milanese - Crispy panko-breaded pork loin cutlets, pan-fried in olive oil.
Served with a lemon-garlic butter sauce and fresh parsley.
*Versions available: Grilled instead of fried, Chicken or Vegetarian Eggplant available, please specify in Cart before checkout * Add Extra Pork / Chicken / Eggplant Milanese
On a baking sheet in the oven @350 for 12-14 min. You can spoon sauce over hot cutlets or use the warm pan to lightly heat the sauce
2. Roasted Potato Wedges - Oven-roasted potato wedges with our house-made smoked green onion salt. Served with sun-dried tomato ketchup. Bake uncovered @350 for 6-8 min.
2a. Fresh cucumber pickles
3. Swiss Chard Galettes - Flaky pastry filled with braised Swiss chard, caramelized onions, aged cheddar, ricotta, pine nuts, and herbs.
* Add Extra Galettes * Add Protein : Honey Balsamic Chicken Tenders
On a pizza stone, cast iron or heavy bottom pan. Heat 6-8 min.
4. Ratatouille - A hearty mix of eggplant, summer squash, green beans, tomatoes, and fresh herbs. In a saute pan on low heat until sauce around veg has slightly thickened. Stir while heating, 6-8 min.
5. Soup of the Week - Corn Chowder - Creamy chowder with local sweet corn, potatoes, and house-cured bacon.
*Version available: No bacon corn chowder, please specify in Cart before checkout
* Add Extra Corn Chowder
Bring to simmer over med. heat. Stir while heating till slightly thickened, 8-10 min.
6. Dessert of the Week - White Chocolate Butterscotch Blondies *Add Extra Blondies
Bread of the Week - Carrot and Dill Half Wheat Sourdough
* Add Bread of the Week
This Week's Local Sources
HomeGrown zucchini, summer squashes, sweet peppers, eggplant, sundried, cucumbers, carrots, tomatoes, green beans, herbs, eggs, smoked green onion salt | Riverside Farm corn | Shagbark Farm Swiss chard | Kellie Brook Farm pork | Brandmoore Farm cheddar
