Menu, Week of 7/27

I got some local celery. I know--celery is exciting now? Yes. This stuff is great. It smells like funky parsley on steroids. It’s got a FLAVOR. It made me think of roast chicken, and Rockwell-esque Sunday suppers.I’m happy to announce that this week, we’ve got a Roast Chicken & Stuffing casserole. Chicken breasts, honey, sage salt. Chewy bread cubes. That celery. Plus some caramelized fennel and summer squash. A nice white wine chicken gravy. Serve it on a weeknight and mother yourself a little. 

Our other special is a greener, lighter take on the Veggie Pasta Bake: hearty beefsteak tomatoes, crisp pole beans, squash, creamy herb sauce with plenty of citrus. Made extra special with herby polpette: little balls of greens and herbs bound together with cheese, breadcrumbs and eggs. They’re what Italian nonni make when their grandkids come home from school and announce that they’re now vegetarian. 

And we’re bringing back that light, funky chicken soup with rice noodles, herbs, and citrus. It’s got some fish sauce, so be aware.

This week’s salad is a little darker: Black japonica rice, roasted sweet onions, caramelized fennel, the last of the lady peas, lots of herbs, some tomates and jammy eggs. 

For restocking this week, I’m happy to announce the return of the lentils and dumplings: spicy, aromatic, drizzled with creamy-tangy tamarind-coconut cream. The veggies are green beans, tomatoes and squash.

Pork ramen is also coming back, exactly as before, with rich broth, mirin-soy glazed pork roast, corn bomb, and green onions. 

Charred Tomatillo Pozole, with squash and cabbage is also back, with its dark, complex, I-can’t-believe-it’s vegan base.

And if you’re looking for a deal, the last of the broccoli and tomato pasta bake and the baked curry tofu just got marked down. Please note the presence of the shrimp paste in the curry if you avoid shellfish for any reason. My bad.