Menu, Week of 8/10
Hey y’all,
Since day one, I’ve gotten enough emails telling me, “We LOVED ____. If you put that on the menu again, we’ll definitely order it.” Weekly menus presented a challenge: how soon was too soon to run an item again? What if someone missed something that they loved? So I’m really pleased to announce the late summer regular menu. All of these items will be available whenever you want them, through at least the end of September:
Meat Casseroles:
Veg Casseroles:
Meat Soups:
Veggie Soups:
Veg Stew with black chickpeas & Wonderbroth™
Extras:
There will still be some seasonal changes--mostly which vegetables are where--and they will be clearly noted in the item descriptions, so double-check if you’re concerned.
I love the freedom of focusing on just a couple of weekly specials, too. To wit, this week we’ve got Stella’s Weird Chicken & Dumplings: chicken meatballs, roasted fennel and tomatoes, polenta dumplings, and a light, wine-and herb-dense gravy. It’s one of those “not easily categorized, but delicious” dishes.
I’ve also got a great end of summer lentil stew. The whole black lentils are super-nutty and delicious, so I’m stewing them with Pine Street Market’s smoked chicken sausage. This stuff is great: it’s a really savory, smoky, flavorful little sausage, and I say that as someone who used to make sausages for a living. This one? It’s one of my faves. I’ll have more roasted tomatoes, because they just came out SO NICE, and herbs and greens. Delicious.
The salad will continue to change weekly. This week, I’ve got some noodles, caramelized scallion vinaigrette, basil, tomato, cucumbers, and marinated, fried tofu.
And there are extras! The amaretti cookies are making a triumphant return. As for preserves, I’ve put up some whole figs with lemon syrup and black cardamom: smokey and sharp, it’s so much fun with syrupy figs. I’ll be putting it into fancy grilled cheese sandwiches.
Thanks for putting up with my extra-long email, and I hope y’all have a great week.
Cheers!
Stella