2013-03-30 Menu

Vietnamese Caramel-Cooked Tofu

Harissa Spaghettini

Jerk Sloppy Joes

Saturday: Day Trip to Duluth

• Indian!

Sunday:

• Potato and Kale Enchiladas
• Salad

Monday:

• Vietnamese Caramel-Cooked Tofu
• Sautéed spinach

Tuesday:

• Harissa Spaghettini
• Salad

Wednesday:

• Kimchi Fried Rice

Thursday:

• Jerk Sloppy Joes with Coconut Creamed Spinach
• Corn

Friday:

• Indian!

2013-03-23 Menu

New Year Noodle Soup

Grilled Eggplant Parmesan

Chile Relleno "Soufflé"

Saturday: Twelfth Night at the Guthrie Theater

• Dinner at Zen Box Izakaya:
• Manju Sake Flight:
• Eiko Fuji Ban Ryu Honjozo Sake
• Oyama Junmai Sake
• Chikurin Fukamari Depth Junmai Sake [our favorite]
• Veggie Umami Ramen (special)
• Nasu Moyashi Itame
• Japanese pickle assortment 
• Avocado Tempura
• Broccoli Itame
• Indeed Midnight Ryder American Black Ale

Sunday:

• Beet Gnocchi with Walnut-Sage Butter
• Sautéed greens

Monday:

• New Year Noodle Soup
• Crusty bread

Tuesday:

• Grilled Eggplant Parmesan
• Salad and crusty bread

Wednesday: Carrie - MFRPS audit celebration at Moscow on the Hill

Thursday:

• Chile Relleno "Soufflé"
• Salad

Friday:

• Goat cheese and asparagus pizza
• Broccoli rabe

2013-03-16 Menu

Simple Kimchi Jjigae

Swiss chard enchiladas

Fideua

Saturday:

• Balsamic, Onion and Goat Cheese Pizza
• Kale Waldorf Salad

Sunday: St. Patrick's Day (which we celebrate with Hungarian cabbage and potatoes...)

• Hungarian Caramelized Cabbage Soup
• Hungarian Paprika Potatoes

Monday:

• Pasta with sauce of sun-dried tomatoes and cannellini beans
• Sautéed broccoli rabe

Tuesday:

• Simple Kimchi Jjigae
• Stir-fried fresh Asian noodles

Wednesday:

• Indian!

Thursday:

• Swiss Chard, Onion and Monterey Jack-Filled Vegetarian Enchiladas in a Tomatillo Salsa
• Black beans with lime

Friday:

• Vegetarian fideua

2013-03-09 Menu

Skinny potato and fennel gratin

Smoky tomato lentil soup with spinach and olives

Cavatelli with slow-roasted broccoli and harissa

Saturday: Taming of the Shrew at the Guthrie

• Dinner at Red Stag Supper Club
• Appetizers:
• Relish plate
• Beet tartare
• Drinks:
• the 5-4-3 (Label 5 scotch, Licor 43, orange peel)
• Scotch and Stout (Single malt scotch, Drambuie, Tallgrass stout, chocolate bitters)
• Liftbridge Farm Girl Saison
• Main courses:
• Potato Gnocchi with Winter vegetables, Sarvecchio cream, peppery truffle lemon vinaigrette
• Fennel & Saffron Risotto with Roasted Roma tomatoes, Mascarpone cheese

Sunday:

• Skinny Potato and Fennel Gratin with Leek Confit
• Steamed kale

Monday:

• Smoky Tomato Lentil Soup With Spinach & Olives
• Crusty bread

Tuesday:

• Indian!

Wednesday:

• Cavatelli with Slow Roasted Broccoli and Harissa
• Butternut Squash with Sage

Thursday:

• Saigon-Style Sweet Potato and Tempeh Curry over rice or noodles
• Vietnamese Green Mango Salad

Friday:

• Balsamic, Onion and Goat Cheese Pizza

2013-03-02 Menu

Mee goreng

Broiled vegetable soup

Roasted butternut squash

A week of cooking (mostly) from Yotam Ottolenghi's Plenty.

Saturday:

• Mee goreng

Sunday:

• Garlic soup and harissa
• Sweet potato cakes

Monday:

• Black bean burgers
• Roasted butternut squash with sweet spices, lime, and green chili

Tuesday:

• Spiced red lentils with cucumber yogurt
• Naan
• Salad

Wednesday:

• Kimchi fried rice

Thursday:

• Indian!

Friday:

• Broiled vegetable soup
• A nice crusty bread