Menu for week of 9/12/2018

Message from Chef Lauren:

As Summer is at it’s last warm glow, we are fully embracing corn, tomatoes and basil until we have to say goodbye. We love working with Capay farms which picks our order specifically from the farm over the weekend to be delivered to us fresh on Monday. I have asked for their wonderful tasting heirlooms this week as they are perfect to use for our gazpacho.

We also have some pickling watermelon rind to sample and some southern specialties such as succotash and corn bread to enjoy with a vegan spin.
This is harvest time for grapes reminding us that fall is right around the corner, so I wanted to showcase them in our kale and lentil salad with wild rice.
Don’t miss our 5-day High Tea lunch of cucumber and cream cheese sandwich with mint stone fruit that I hope you enjoy on beautiful day with your favorite tea.
Chef Lauren

3-Day Meal Plan Members


1. Gazpacho

Watermelon, cucumber and heirloom tomato gazpacho with crunchy croutons

2. Wild rice and Kale Bowl

Lentil, toasted Kale and roasted Grape bowl with wild rice and maple citrus roasted carrots

3. BLT Salad

BLT tempeh bacon avocado ranch salad with cherry tomatoes and romaine lettuce


1. Corn and cherry tomato succotash

Corn and cherry tomato succotash with black eyed peas, corn bread and pickled watermelon rind

2. Fully Loaded Sweet Potato

Fully loaded southwest style sweet baked potato with black beans, corn, green onions, nacho cheese and plant bacon

3. Stuffed cannelloni

Creamy Basil smothered cannelloni stuffed with artichokes and summer squash with Italian butter beans

5-Day Meal Plan Members

(all of the above items from 3-day meal plans, plus below)


4. High-Tea Cucumber Sandwiches

High Tea cucumber cream cheese, smoky roasted carrots sandwich with mint and stone fruit salad

5. Summer Minestrone soup

Summer Minestrone soup with cherry tomatoes, summer basil and summer squash


4. BBQ sliders

Korean Jack Fruit BBQ sliders with siracha sesame slaw

5. Tamale Pie

Chili verde shredded enoki tamale pie with roasted cumin veggies