White Quinoa* | Local Curly Parsley* | Local Mint* | Local Cucumber* | Local Grape Tomato* | Lemon | Greek Sparta Kefalas Extra Virgin Olive Oil* | Sea Salt (* = ORGANIC)
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$10.00 – $20.00
Tabbouleh originated in the mountains of Lebanon, and has been an essential part of Middle Eastern cuisine for thousands of years. It’s traditionally made with cracked bulgur wheat and a generous amount of parsley, lemon and tomato. We’re switching grains in our version and using quinoa instead, as well as an abundance of local curly parsley (of course) and tomato from Happy Dirt, and local cucumber and mint from Red’s Quality Acre. This dish is light, crunchy, and full of fresh flavors that enhance every other dish on the menu. Don’t miss this summertime favorite. Serve cold.
$10 / pint
$20 / quart
White Quinoa* | Local Curly Parsley* | Local Mint* | Local Cucumber* | Local Grape Tomato* | Lemon | Greek Sparta Kefalas Extra Virgin Olive Oil* | Sea Salt (* = ORGANIC)
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$8.50
Baba Ghanouj is a traditional middle eastern dip made with blended roasted eggplant and tahini. Its popularity has spread far and wide throughout the world and can be found in homes from Brazil to the Caribbean. The simplicity of ingredients speaks to the rich flavors that are brought forth in this versatile dip. We’ll roast local eggplant from Red’s Quality Acre and bulbs of garlic to bring out their natural smoky flavors and create a nice caramelization. When whizzed up it becomes silky smooth and delicious. We’ll drizzle aleppo pepper infused Greek organic olive oil on top with a sprinkle of toasted sesame seeds and local parsley for extra eye-catching flavor. This dip will enhance the flavors of all the other dishes on the menu or can also be eaten meze style with a few olives and cucumber sticks as a perk-me-up snack during the day.
$8.50 / 8 oz
Local Eggplant* | Garlic | Tahini | Lemon | Local Parsley* | Sesame Seed* | Turkish Aleppo Pepper Flake*/** | Greek Sparta Kefalas Extra Virgin Olive Oil* | Sea Salt (* = ORGANIC, ** = very mild)
$10.00
5 in stock
The lemon-y basil pesto really makes this beet dish a stand out! They’ll be great defrosted and just served cold on your summer plate or in a salad. You could also warm them up a touch in a saucepan with a touch of oil.
We’ll slow braise local red beets from Happy Dirt until they’re silky soft with just the right amount of texture in the bite. Then, we’ll toss them in a lemon-y basil pesto made with local Red Hawk Farm basil and toasted almond for a nutty, earthy quality. Add to that a dash of balsamic vinegar for extra zing and you have a beet dish with the potential to change the minds of non beet-lovers; so don’t hesitate to let this one win you over. Enjoy cold or warmed up in a saucepan. Serve alongside the chicken or any of this week’s sides with a dollop of hummus and you’ll be happy.
$10 / pint
Local Red Beet* | Balsamic Vinegar* | Pesto: Almond* | Local Basil* | Parsley* | Lemon | Nutritional Yeast* | Black Pepper* | Greek Sparta Kefalas Extra Virgin Olive Oil* | Sea Salt (* = ORGANIC)
$10.00
10 in stock
This is such a special dish with so much incredible local veg! Defrost in the fridge and toss in a saucepan to reheat.
This is our take on the classic Indian dish, aloo gobi – “potatoes and cauliflower”. It originates from the Punjab region, but has become prized throughout the Indian subcontinent. It’s simple, yet so rich in flavor and texture. We’ll roast local Yukon potatoes and cauliflower until they’re slightly crisp and then stir them into the already toasted spices and onions. Then, we’ll add local green beans from Happy Dirt for fresh flavor and crunch and finish it with local cilantro from Red’s Quality Acre and lime. Enjoy cold or reheat gently in a pan on the stovetop and enjoy alongside any of this week’s dishes with a dollop of hummus for good measure.
$10 / pint
Cauliflower* | Local Yukon Gold Potato* | Local Green Bean* | Onion* | Ginger | Cumin Seed* | Turmeric* | Lime* | Local Cilantro* | Extra Virgin Olive Oil | Sea Salt (*= ORGANIC)
$10.00 – $20.00
The stars of this dish are the soft, pillowy chunks of perfectly cured and roasted local Garnet sweet potatoes and purple sweet potatoes from Happy Dirt. We’ll layer these beauties with roasted chickpeas and fresh local herbs from Red’s Quality Acre in a tart and bright tahini sauce featuring pomegranate molasses and a touch of lemon. The textures are outrageously satisfying here; plus, the sesame and nigella seeds really make it pop. The tahini sauce will be on the bottom, so you can reheat the dish in a saucepan then pour over the sauce to serve. Or simply serve cold! This dish pairs well with everything this week, so don’t miss out.
$10 / pint
$20 / quart
Local Garnet Sweet Potato* | Local Purple Sweet Potato* | Chickpea* | Tahini | Pomegranate Molasses* | Lemon | Cumin* | Coconut Milk | Parsley* | Mint* | Sesame Seed* | Nigella Seed* | Extra Virgin Olive Oil | Sea Salt (* = ORGANIC)