Delivering Wednesday July 22nd
1. Teriyaki Beef & Broccoli - Tender slices of beef and fresh broccoli tossed in our house-made sauce.*Version available: Chicken or Tofu & Vegetables (eggplant, mushrooms, zucchini, and peppers) In a saute pan on med heat. Add beef & veg to the hot pan. Gently stir/toss while heating, 4-6 min.
2. Vegetable Lo Mein - Lo mein noodles tossed with summer squash, carrots, cabbage, sweet peppers, mushrooms and scallions in a savory garlic-ginger hoisin sauce. In a saute pan on med. heat . Add noodles, veg & a couple tablespoons water. Gently stir/toss while heating until the water cooks out, 4-6 in.
3. Coconut Shrimp Skewers - With peach sweet & sour sauce on the side. Bake uncovered @350 for 6- 8 min.
*Versions available: Coconut Chicken or Grilled Thai Shrimp or Grilled Thai Chicken
4. Vegetable Fried Rice - With sweet cabbage, carrots, green peas, bean sprouts, celery, caramelized onions, eggs. In a saute pan on high heat with enough oil or butter to coat the pan. Let sit one minute before stirring, 3-5 min.
5. Appetizer of the Week - Summer Rolls - Light and flavorful rice paper rolls filled with summer squash, carrots, cucumber, vermicelli noodles, and fresh herbs. Served with peanut dipping sauce. Enjoy cold. Dip or drizzle with sauce to serve.
*Add Extra Summer Rolls
6. Dessert of the Week - Chocolate Banana Crinkle Cookies
Bread of the Week - Crusty Semolina Sourdough
This Week’s Local Sources | Riverside Farm summer squashes, cabbage | HomeGrown squashes, cucumbers, eggs, herbs
