Message from Chef Lauren:
We have just entered our locally-grown pomegranate season, and I am so excited to feature our first dish with them. This week’s salad is about as festive as you can get highlighting pomegranates, Pear chutney, cardamom roasted honey nut squash, in-house pickled cauliflower, sliced radish, pomegranate seeds and toasted pistachios.
Festive pomegranate couscous salad is as flavorful as it is colorful . Tangy-sweet pomegranate seeds round out the pistachios and radish. Yes, it’s that good.
One of our all-time favorite sandwiches is on the menu next week: As we enter into the busy holiday season, this sandwich is the perfect way to carve out a healthy, on-the-go lunch for yourself.
Hummus BLT with Tempeh Bacon, sliced tomatoes, red lettuce, in-house made hummus, grilled red onions and avocado ranch with sunflower seeds served on ciabatta bread.
Not to brag, but I truly believe, This is the BEST vegan mushroom stroganoff you will ever try! It’s packed with umami, is super flavorful, and is so creamy you won’t believe it’s dairy-free and vegan. It’s the ultimate comfort food!
Mushroom Stroganoff with Roasted Tofu Strips, Broccoli di Ciccio and artisan mushrooms.
We know there’s a lot of debate on whether “rolled tacos” are called Taquitos or Flautas. We used to think Taquitos were made with corn tortillas, and Flautas were made with flour tortillas. But, that’s not the case. We learned that the word, taquito translates to “small taco”, and flauta translates to “flute”, so technically, you can call these taquitos or flautas, regardless of the tortilla you use – we are sticking with flautas because ours are larger in size than traditional taquitos and we love a little flute.
Potato and Black Bean and Soy Chorizo Flautas with Roasted Tomato Chipotle Salsa and Side Salad with Cucumber, Red Cabbage, Romaine, carrot ribbons and pepitas in a Cilantro Lime Creamy Dressing.
We hope you enjoy next week’s menu.
Thank you for letting us share our meals with you!
-Chef Lauren Mahlke