Menu, Week of July 20

We’re restocking more favorites this week: Jerk chicken, spicy and SO flavorful is back with creamy coconut rice, red beans, and greens. Baked pasta with pork meatballs, tomato sauce, and fontina cheese has fresh tomatoes and tons of basil because SUMMER. 

The last of the broccoli, basil and cherry tomato pasta bake is still available, and we’ll be sliding into one with seared squash, green beans, heartier beefsteak tomatoes, herby cream sauce with plenty of tarragon and basil. 

Chilled cucumber soup is also back: toasted almonds, local buttermilk, plenty of basil, just the thing for when it’s too hot to move. We’ve still got plenty of chicken meatball soup, beef curry noodles, and chorizo chicken chili, ready when you are.

The salad is a WINNER this week: fat red tomatoes, creamy pink eye peas, roasted sweet onions, tons of herbs and marinated Capra Gia Goat feta. 

And I’m super excited to announce the debut of the Seasonal Sauce Shoppe! I’m bringing back the fresh tomato sauce with plenty of herbs and citrus. The summer squash sauce, silky, beautiful, and bright is there. And for people who need a little more funk in their lives, there’s the eggplant, herb, and anchovy sauce: mint, basil, parsley, white “balsamic” for balance, and enough anchovies for umami, not so many that it’s fishy. These sauces are chunky and great on top of grilled bread with an egg or cheese, as a complement to simply prepared proteins, or as a quick-meal shortcut, stirred into rice or (obviously) pasta. They’re one of my favorite ways to shine a bright light on GORGEOUS veg, and they’ll be changing as the seasons do.