What we served on…
10/8: organic lentil soup + Organic Gnocchi (imported from Italy) with fresh, roasted organic vegetables + Organic creme caramel
10/15: organic creamy rosemary red lentil soup + Fusillotti alla Bolognese (pasta imported from Italy) + Petite Chocolate Cakes
10/22: organic hot-orange glazed & grilled polenta with mangoes + radiatori pasta salad + organic fresh vegetables & two-bean slow-pot chili + autumn mini bundt cake.
10/29: organic herb lentil soup + stuffed bell pepper + Caribbean spiced farro + chocolate raspberry torte
11/5: organic lemon tahini soup with northern beans and Italian-import pasta + organic chipotle cream gnocchi with mushrooms, artichokes, and leek + Sicilian orange vanilla cake
11/12: organic pumpkin sage soup + organic slow-simmered herbed & spiced tomato and chickpeas over creamy grits + organic smokey paprika soy bites + organic Dutch chocolate cake with a chocolate custard dome
11/19: roasted carrot & ginger soup + stuffed portobello mushroom with apricot glaze served with creamy apricot rice + apricot cake with almond crème anglaise
11/26: smoky corn soup + spiced rosemary gnocchi with dark cherries and squash + crustless pumpkin pie with bourbon vanilla cookies
12/3: organic French lentil soup + tri-layered organic paccheri pasta + French chestnut cream custard with Dutch cocoa cake
12/10: organic lemon vegetable & cannellini soup + organic red miso & ginger glazed and sautéed tofu with apricot-orange sauce served with brown & wild rice + Two-layered cake with caramel sauce [fluffy dark chocolate cake & white fudge cake]
