Some of my oldest friends I rarely get to see, but when I do see them, I bring one of our drop-offs to apologize. Basically it’s to say I work a lot, but look what we’re making, forgive me, I don’t mean to be a jerk. You know, it’s better than flowers and it’s wrapped like a present.
I choose from our Seasonal Menu that changes each month, so this one is from November. These friends are vegetarian and there’s plenty to choose from for those restrictions. Here’s a shake down of what it all was.
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ANTIPASTO SALAD
with Roasted JF Organic Farm Sweet Peppers, Grilled Delicata Squash, Sliced Persian Cucumbers, Lone Daughter Ranch Avocado, Blanched Mc Grath Farm Lima Beans and Heirloom Tomatoes. Baked Ricotta Cheese and Lemon Vinaigrette on the side.
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THREE BEAN CASSEROLE
Mc Grath Farm Haricot Vert, Ruitiz Farm Romano, and Tamai Farm Wax Bean Casserole with Roasted Mushrooms, Preserved Lemon, and Fat Uncle Farms Almonds
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BEET GREEN RAVIOLI
Mc Grath Farm Beet Greens in Housemade Pasta, Roasted Munak Ranch Cherry Tomatoes, Grated Parmesan Cheese and Sunchoke Bisque
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FALL VEGETABLE SHEPARD’S PIE
Coleman Farm Sunchokes, JF Organic Farm Carrots and Life’s a Choke Farm Cauliflower with Smased Ruitz Farm Potato Crust, and Sprink Hill Farm Cheddar Cheese.
Photos: Yolk&Flour
