Is this a Vegetarian Buffet? It could be! But it’s actually all of the sides and starches from our February Menu (also see appetizers and salads). We are still seeing a lot of root vegetables and citrus. I love the unusual pairings that our Chef Matt always comes up with. Here the broccoli and squash salad sounds mundane but coupled with spice and caramelized leeks, the variable textures elevate into a flavorful winter symphony. Check it out for yourself this month! All dishes from our Seasonal Menus are available for drop-off, pick-up or full service.
.
Pan Roasted JF Organic Farm Delicata & Kabocha Squash
with Caramelized Leeks, Coastal Farm Baby Broccoli, & Lemon Aleppo Pepper Vinaigrette
.
Oven Roasted JF Organic Farm Brussels Sprouts
with Roasted Cuyama Orchard Granny Smith Apples, Sweet & Sour Onions, & Sherry Thyme Vinaigrette
.
.
Blanched Thao Farm Cauliflower Romanesco
with JF Organic Radishes, Roasted Parmesan Endive, & Preserved Lemon Dressing
.
.
Warm Caramelized Weiser Farm Parsnip “Potato Salad”
with Roasted Mc Grath Farm Carrots, Chino Farm Eggs, Celery Leaves, & Garlic Aioli
.
.
Two Peas in a Pod Farm Lima Beans
with Mc Grath Farm Peas & Pea Tendrils, Grilled JF Organic Leeks, & Chipotle & Meyer Lemon Emulsion
Mexican Bean Salad
with assorted Two Peas in a Pod Farm Shelling Beans & Marinated Feta
.
.
Coastal Farm Baby Carrot & Miliken Farm Sweet Potato Caponata
with Pickled Peppers, Spicy Creme Fraiche, & HLA Garden Tatsoi
.
.
Pastrami Style Poached Weiser Farm Fingerling Potatoes
with Fennel, Braised Cabbage, & Cipolinni Onions
.
.
Weiser Farm Turnip & Rutabaga Farro Salad
with Spring Garlic, Sugar Snap Peas, & Arugula Pesto
.
.
Coleman Farm Celery Root Mashed Potatoes
with Collard greens, Roasted Celery Root, & Horseradish Creme Fraiche
.
Photos: Yolk & Flour
