Menu For Week of 9/26/18

Menu for week of 9/26/2018

Message from Chef Lauren:

There really needs to be a fifth season between summer and fall when the Heirloom tomatoes, Corn, Squash and Peaches are more ripe then ever and the butternut squash, collards and sweet potatoes are jumping in for fall. I would call this wonderful 5th season Late Summer-Harvest when the days are warm but the nights get cooler and some days you crave a peach salad in the sun and other days a hot tortilla soup to push away that little chill coming. I hope you enjoy some of our popular Add-ons this week, in the planted table kitchen the whole staff plays a roll in creating these yummy dishes for you. As a mom myself, I hope the kids meals help get you and your family through the week and I also love to have a snack pack ready. It’ perfect for entertaining and making your meal a 3-course dinner with appetizer, main course and a dessert add-on. I have two amazing chefs who excel at vegan desserts and can’t wait to bake the next yummy sweet treat for you. I have a wonderful kitchen staff member who is studying getting his personal training and has a passion for health and nutrition who creates the vitamin and protein packed smoothie bowls each week and executes them to perfection. I have another staff member who has been vegan for a few years now and loves making burritos each week. They are perfect for our customers for a quick and easy breakfast or lunch. And we all have so much fun creating in house pickles, dressings, sauces and vinaigrettes packing flavor to your plant-based meals. We hope you enjoy the meals as much as we enjoy cooking them for you. Happy 5th season from the planted table team! -Chef Lauren


3-Day Meal Plan Members

Lunch

1. Peach and Arugula Salad

Peach and Grilled Pickled Red Onions with Arugula and Toasted Almonds with Lucero Peach Balsamic Vinegar

2. Latin Tortilla Soup

Latin Tortilla Butternut Squash Soup with Tortilla Strips

3. Pearled Barley Bowl

Pearled Barley Bowl with Mint and Herb Dressing, Red Onion, Grilled Corn, Tomatoes and Pickled Carrots

Dinner

1. Cauliflower Steak

Cauliflower Steak with Tahini, Dates, Dill, Mint, Kalamata olives and Pistachio served with Garbanzo Bean, roasted cherry tomato and eggplant salad

2. Red Curry with Ginger Rice

Red Curry with Zucchini, Carrots and Bok Choy and Brocolli served with Coconut Ginger Jasmine Rice with Edamame

3. End of Summer Stuffed Portobello

End of Summer Stuffed Portobello with Roasted Pepper Farro with Roasted Squash and Sweet Potato

5-Day Meal Plan Members

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

Lunch

4. Mason Jar Salad

Mason Jar Salad with Basil and Lemon Garbanzo Bean, Hearts of Palm, Heirloom Tomatoes, Castroveltrano Olives and Spinach

5. Grilled Portobello Panini

Grilled Portobello, Bell Pepper, Caramelized Onion and Arugula Pesto Panini

Dinner

4. UnCrab Cakes

Southern UnCrab Cake with Sautéed Collard Greens and Pickled Chow Chow

5. Soy Chorizo Black Bean Taquitos

Soy Chorizo Black Bean Taquitos with Latin Creamy Slaw with Pepitas

Megan Scott

HI I'm Megan.
My sister, Chef Lauren and I started Planted Table to help people learn how fun and easy plant-based eating can be. We hope you follow along in our journey.

Megan Scott