Home for the Holidays…

October 1, 2018

…or away visiting? Wherever you are, and whoever you’re with, we’d be proud to cook for you and yours.

flourless torte — This is not a stock photo. This is us. And yes, it tastes as delicious as it looks. Always the finest ingredients, thoughtfully source from responsible growers, artfully assembled by genius chefs.

THANKSGIVING MENU 2020

Cakes | Cobblers | Mousse

FLOURLESS CHOCOLATE TORTE
chocolate ganache couverture | organic, non-gluten | 6-inch $29 | 8-inch $45

HOLIDAY CRANBERRY-ORANGE MINI MUFFINS
whole wheat or non-gluten | 2 dozen $36

CHOCOLATE MOUSSE
super-rich| organic, non gluten | $14/#

APPLE CRISP
unrefined sweeteners | whole wheat or non-gluten | 9-inch $24

CRANBERRY CRUNCH
oat topping | organic, non-gluten, vegan | 9-inch $24

BOSTON CREAM PIE
authentic and very rich | whole wheat or non-gluten | 8-inch $45

WHOLE GRAIN ASSORTED MINI COOKIE PLATTER
chocolate chip | linzer torte | gingery ginger | oatmeal raisin | 2 dozen $36

NON-GLUTEN ASSORTED MINI COOKIE PLATTER
linzer torte | gingery ginger | chocolate bark | ginger pistachio | 2 dozen $36

LEMON POPPY SEED CAKE
lemon cashew frosting | vegan | whole wheat or non-gluten
| 9-inch $45 | dozen mini-cupcakes $26

BOSTON CREAM PIE
non-gluten | sponge, pastry cream, chocolate | 9-inch $45

LEMON CURD GINGER ZINGERS
whole wheat gingerbread | lemon curd filling | lemon frosting | 12 mini-cupcakes $26

PUMPKIN MAPLE CAKE
whole wheat OR non-gluten | cream cheese frosting |12-mini cupcakes $26 | 12 mini whoopie pies $24 | 8-inch round $45

COCONUT MANNA CHOCOLATE MOUSSE BITES
raw cacao | Vermont maple | organic, vegan, non-gluten | platter 24 bite-size pieces $24

Sauces

RAW CRANBERRY SAUCE
raw, organic | honey | orange zest |1 pint $12

TRADITIONAL CRANBERRY APPLE SAUCE
organic | cinnamon | 1 pint $12

PUMPKIN SEED TOMATILLO DIP
savory | dairy-free | also a sauce | 1 pint $12

CAPER DILL REMOULADE
the perfection of mayonnaise |1 pint $12

Pies — All Available Whole Wheat and Non-Gluten

**PERFECT PECAN**
BURSTING with pecans | Vermont maple syrup | $26

CHOCOLATE PECAN
Vermont maple syrup | organic dark chocolate | $26

WILD BLUEBERRY
true Maine wild blueberries | maple sweetened | vegan | $28

SWEET POTATO
better than pumpkin | nutmeg | candied ginger topping optional | $24

COCONUT CUSTARD
vanilla custard | coconut pieces | $24

Savory / Sides

ROASTED ROOTS
yams, beets, parsnips | garlic, rosemary | $10/#

MOM’S MASHED POTATOES
skin on | with dairy or vegan butter | $10/#

QUINOA w/ APRICOTS + PISTACHIOS
serve hot or cold | pilaf or stuffing | $13/#

MASHED BUTTERNUT
with or without butter | slow-roasted | no added sweetener | $10/#

CHILLED GOLDEN BEETS SALAD
walnuts | feta | kale | $14/#

QUINOA w/ MUSHROOMS
garlic | rosemary | thyme | $13/#

Appetizers

QUINOA FRITTER CAKES
bite-sized | caper dill remoulade | $40 / 2 dozen

ROASTED SHRIMP
preservative-free shrimp | herbs pesto | no dairy, no nuts | $45 / 2 dozen

VIBRANT CULTURED BEET DIP | RAINBOW CRUDITE
living fermented beets | cream cheese | $36 | serves 8-10

DRESSED FREE-RANGE EGGS
mix-and-match herbed, BLT, harissa | $36 2 dozen

Quiche

all available whole wheat or non-gluten

VEGGIE
peppers | onions | mushrooms | 9-inch $27

FLORENTINE
spinach | tomato | mushrooms | 9-inch $27

LORRAINE
onion | pastured bacon | 9-inch $27

MIXED VEGGIE + BACON
lagniappe! | 9-inch $30

Lagniappe!

pronounced “lan-YAP,” this is a Cajun/Creole word which roughly translates as “that little bit extra” — i.e. the thirteenth bagel in the baker’s dozen. The Debra’s kitchen specializes in lagniappe. So if you want something special, talk to us!

Uncategorized

My Mother’s Potato Salad

July 1, 2018

Mom always used extra virgin olive oil and garlic in her potato salads. The best! No mayo… Yes, take on a picnic. Serve with whatever you have on the grill. This is summer heaven!

[Editor’s note about ingredients. You can use the brands you want, of course. If you’ve got a good olive oil at home, use it. Ditto for capers and feta. But I think this salad sings in no small part because Debra uses the Les Moulins Mahjob dried cured capers, the Olympiana Greek feta in brine, and the Spartan olive oil. The olive oil is peppery and nice, the feta is authentic as you please, and the capers really are a revelation compared to your standard cured-in-vinegar variety].

Serves 4 to 6

6 medium red-skin potatoes	3/4 C chopped onion or sliced scallions
4 hard-boiled eggs peeled & quartered	1 C crumbled feta or goat cheese
1/2 C finely chopped fresh dill*	1 1/4 C pitted Nicoise olives**
1/2 C extra virgin olive oil	2 large garlic cloves, pressed or minced
2 Tbsp capers	3 Tbsp red wine vinegar
1 tsp good salt	1 tsp ground black pepper

Scrub potatoes, but leave the skin on. You can do this when you buy organic! Put them in a pot with water and simmer, covered, until tender, about 20 minutes. Drain, cool until you can hold, and cut into bite-size pieces.

In bowl, toss potatoes with extra virgin olive oil and garlic. (Make sure you use authentic, real extra virgin olive oil, and we have many. One of my favorites is Spartan, from Greece.) Cool potatoes to room temp. Then add onion/scallions, feta/goat cheese. Drizzle with vinegar. Add remaining ingredients, reserving 1/4 cup olives. Toss gently. Allow mom’s potato salad to sit for an hour. Garnish with remaining olives and have a party!

This salad keeps for several days in the frig but bring to room temp before eating.

*If you don’t have fresh dill, dried dill weed works, but use more.

**You can find pitted Nicoise olives in our refrigerated produce case.

Salads Uncategorized What's Cooking

Feed Your Plants! Beautiful blooms with sour milk & blackstrap molasses.

June 1, 2018

molasses pouring.... slowly — “Molasses Sequence” photograph, courtesy of Marshall via Flickr and the Creative Commons license.

Flower growers have used blackstrap molasses (yes, we do sell this old-time remedy for iron poor blood!) to get stronger, longer lasting blossoms for ages. Molasses supplies trace minerals along with bio-available sugars that feed plants. Milk, too, is a soil and plant food. The organization Slow Food says that, in addition, milk is an effective fungicide and soft-bodied insecticide; critters like grasshoppers don’t have a pancreas to process the sugars, so they are driven off when milk is applied to leaves. Slow Food says to mix two cups of milk (whole) into eight cups of water and stir in ¼ cup of blackstrap molasses for the first feeding (spray on leaves or pour a cup of the mixture around the stem of each plant). Do this every two weeks to nurture healthy communities of microbes, fungi and beneficials in compost or garden soil.

Of Note Uncategorized