Last week we had ourselves another little office getaway with a few of our managers (remember when we went to Palm Springs here?) to talk about the holidays, budgets, and goals. These off-site meetings are always a perfect opportunity to order from our own Drop-Off Menu (this is how they work), and here you see some dishes from our November Seasonal Menu which highlights the best produce from the farmer’s market and various small farms we get weekly deliveries from.
GREEN APPLE, RADISH, & CHEDDAR SALAD
with sliced Tenerelli Orchard Green Apples, Smoked Penryn Orchard Persimmon Puree, JF Organic Farm shaved radishes, Spring Hill Farm grass-fed cheddar cheese, raddichio and endive
VEGAN PUMPKIN SAGE RISOTTO
with olive oil and sage caramelized JF Organic Farms pumpkin and oven roasted pumpkin soup, finished with lemon, sea salt, and braised greens
BAKED HOUSE MADE CAVATELLI
with Jimenez Farms spinach, pecorino, parmesan, and Rutiz Farm roasted baby broccoli
ROASTED CARROTS AND PERSIMMONS
Weiser Farms carrots and Penryn Farms persimmons with JF Organic Farms mustard greens, baked ricotta spicy pepitas and cumin
I had two helpings and felt so good afterwards. That’s the thing about eating mostly vegetables for a meal, you feel clean afterwards, not heavy, but completely satisfied when there is this much variety.
And then we ruin that with a decadent dessert! Well just have a small slice, there’s lots of raw fruit- all from Pudwill Farms- on this pretty lemon cream tart. Eating seasonal tastes better, supports local, small farmers, and looks gorgeous. Our Seasonal Menu changes each month. Check it out here.
Photos: Yolk & Flour
