What a wonderful last blast of summer this past week. One last, maybe, swim in Seneca Lake at the end of the day to cool down from a full day of kitchen heat. Our menu is one last blast of summer as well. Paella with summer vegetables, Chick pea w/escarole, short lived delicata squash with a tasty cilantro gremolata and our fall greens w/avocado & cucumber dressing. This is one of my favorite times of the year to cook. Late summer/fall bring a vibrancy to the recipes while adding a calm and collecting effect of fall. This is a great time to nourish your stomach and spleen. Building healthy blood and a strong immune system to help carry us through the winter months. Enjoy tomorrow’s meal. It’s a bit rainy tomorrow. Our gardens have been waiting………
Platter of the Day
plant based cuisine
Paella w/fresh local veggies & mushrooms
Chick peas w/sauteed escarole
Roasted delicata squash w/cilantro-almond gremolata
Dino kale & red cabbage w/a light avocado-cucumber dressing
Lightly pickled cabbage, apple, lemon
Organic field greens w/Lemon Poppyseed Dressing
Desserts
plant based delights
Cookies
Baca di Dama
Strawberry Thumbprints
Almond cookies-GF
Spiced Almond Tahini-GF
Cherry-Ginger Scones
Fresh Fruit Crisp-GF
Tofu Cheesecakettes w/Blueberry Compote-GF
Chocolate Hazelnut Torte-GF
Apple Pie
Pecan Pie
Chocolate Brownies
Hazelnut Spice Cake w/Maple Hazelnut Icing w/Salted Caramel