2014-02-22 Weekly Menu

Spicy Chickpea and Sour Tomato Curry

Garlicky Potatoes, Green Beans and Cauliflower

Tamale Pie

Saturday: Tristan & Yseult at the Guthrie

• Dinner at Zen Box Izakaya

Sunday:

• Tamale Pie
• Broccoli with Lime-Cumin Dressing

Monday:

• Spicy Chickpea and Sour Tomato Curry with Noodles
• Salad

Tuesday:

• Garlicky Potatoes, Green Beans, and Cauliflower
• Spinach with Raisins and Pine Nuts

Wednesday:

• Spicy Chickpea Patties
• Salad

Thursday:

• Indian!

Friday:

• Leek and Potato Pizza with Goat Cheese
• Sautéed greens

2013-12-21 Weekly Menu

Caramel-Cooked Tofu

Beet and 3 Legume Soup

Pasta Puttanesca

Saturday: Rose Ensemble concert: And Glory Shone Around, An Early American Christmas

• Dinner at Solera

Sunday:

• Beet Soup with Three Legumes

Monday:

• Vietnamese Caramel-Cooked Tofu
• Celery with Chili Pepper Pickles

Tuesday:

• Vegan Pasta Puttanesca 
• Salad

Wednesday: Christmas Day

• Three Sisters Casserole with Pumpkin Seed Pesto
• Broccoli with Lime-Cumin Dressing

Thursday:

• Indian! (or leftovers)

Friday:

• Celery Root and Onion Gratin
• Mustard Greens with Toasted Walnuts

2013-11-30 Weekly Menu

Cincinnati Chili

Chard Soup

Korean tacos

Saturday: Event: Born Yesterday at the Guthrie

• Dinner at Spoonriver

Sunday:

• Cincinnati Chili
• Salad

Monday:

• Herb, Chard, and Feta Soup
• A crusty bread

Tuesday:

• Welsh Rarebit
• Grilled mushrooms

Wednesday:

• Indian!

Thursday:

• Korean Tacos
• Sesame-Glazed Baby Bok Choy

Friday:

• Pizza with patatas bravas sauce, roasted red peppers, and mozzarella

2013-06-15 Weekly Menu

Sesame noodles

Korean tacos

Lebanese-style beans

A sampling from our latest cookbook addition: Big Vegan by Robin Asbell

Saturday: Clybourne Park at the Guthrie Theatre - this was fantastic; highly recommended!

• Dinner at Zen Box Izakaya

Sunday:

• Cold Noodles with Sesame Sauce
• Broccoli rabe

Monday:

• Kale and White Bean Pizza with Roasted Garlic from Big Vegan
• Roasted asparagus

Tuesday:

• Korean tacos from Big Vegan
• Salad

Wednesday:

• Cauliflower Soup, Italian Style
• Crusty bread and a nice cheese

Thursday:

• Indian!

Friday:

• Maltagliati with Swiss Chard and Sage from Big Vegan
• Lebanese-Style Green Beans With Chickpeas in Olive Oil

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

2013-03-09 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

2012-09-15

Saturday: St. Paul Chamber Orchestra concert: Strauss and Brahms 

• Dinner at Amsterdam Bar and Hall
• Drinks:
• Gin: Boomsma "Oude" Fine Old Genever (Netherlands), St. George's Rye (USA)
• Beer: Summit Belgian Style Abby Ale (USA-MN), Kwak (Belgium)
• Food: 
• Broodjes (like sliders): curried yam kroket, fried eggplant, dutch cheese, marinated octopus
• Amsterdam frites with herb garlic mayo and curry ketchup

Sunday:

• My Wild Irish Seitan Stew

Monday:

• Rebaked potatoes
• Skillet-cooked broccoli

Tuesday:

• Pasta with Spicy Cauliflower, Chickpeas, and Tomatoes

Wednesday:

• Jerk Sloppy Joes with Coconut Creamed Spinach
• Salad

Thursday:

• Indian!

Friday:

• Balsamic, Onion, and Goat Cheese pizza
• Sautéed greens

2012-07-14

Saturday:  Music in the Zoo - Marc Cohn concert

• Pressure Cooker Split Pea Soup
• Cheese and crusty bread

Sunday:

• Summer Potatoes Stewed with Peppers, Tomatoes, and Olives
• Shaved Fennel Salad

Monday: St. Paul Public Library - Night Photography

• Dinner at Babani's Kurdish Restaurant

Tuesday:

• Spaghetti with Spinach, Garlic, Lemon, and Sun-Dried Tomato
• Salad

Wednesday:

• Indian!

Thursday:

• Goat Cheese and Asparagus Pizza

Friday:

• Raw and Cooked Salad

2012-01-28

Saturday: 1st Date Anniversary Celebration

• Dinner at Everest on Grand
• See Cat on a Hot Tin Roof at the Guthrie Theater

Sunday:

• White Bean and Garlic Soup with Greens
• Grilled baguette slices

Monday:

• Fettuccine in Black Pepper Cashew Chardonnay Sauce with Asparagus, Spinach, and Bell Pepper

Tuesday:

• Kimchi Fried Rice with our homemade kimchi

Wednesday:

• Potato-Leek Gratin
• Salad

Thursday:

• Indian!

Friday:

• Baked Farro Risotto
• Fennel Braised in White Wine

Heartland Restaurant, 1-22-2011

Cocktails

• Gibson (B)
  
• Manhattan (C)
  

First Course:

• Celery root cream soup, caraway, curried pecans (B)
  
• Upland cress, corned grass-fed beef tongue, roasted pear, ginger mustard vinaigrette (C)
  

Wines:

• Tedeschi Valpolicella (C)
• Von Schleintz Riesling (B)
  

Second Course:

• Marinated root vegetables, walnut oil poached mushrooms, charmoula cream, microgreens (B)
  
• Hazelnut-duck terrine, red fruit jam, chestnut-eggnog panna cotta, whole wheat croustades (C)
  

Side Plates:

• Roasted beets, Aquavit sour cream
• Cabbage, mustard-dill butter