Message from Chef Lauren:
This is our final week before our spring-break closure on April 6th. There will be no deliveries or bag pick-ups that day. We appreciate your patience as we give our staff a much-needed week of rest. I am looking forward to spending time looking through my favorite cook books and food magazines to get inspired for new recipes for the rest of spring and summer. I added a few extra freezer-friendly meals like chili, French-Onion Soup and Ramen to help you stock up during our week off.
Spring BLT Ranch Salad. Inspired by everyone’s favorite sandwich, the BLT Salad is a fresh take on a classic flavor combination with yuba tofu bacon, green tomatoes, romaine lettuce, freshly shelled spring English peas, pea tendril, chive blossom, and crunchy quinoa.
Buffalo Panko Breaded Tofu Sandwich with Chive Cream Cheese , Red Butter Lettuce, Red Onion, Pickles and HeirloomTomatoes on ACME Sweet Herb Roll
Fried Plantain with Strawberry, Pineapple and Bell Pepper, Cilantro Salsa served with Coconut Brown Rice and Black Beans served on a Banana Leaf. Plantains are grown and enjoyed in many tropical regions around the world, especially in the Caribbean, Latin America, and West Africa. We like to use ripe, yellow, spotty plantains for this dish because that’s when they’re most sweet!
-Chef Lauren Mahlke