Winter Menu Week 15 Apr. 14th 2008
Winter Menu Week 15
Soup
A. Hearty minestrone
B. White bean stew with kale and chorizo
Baked Goodness
A. Baked herbed flatbread
B. Cheddar rosemary scones
Pasta/Grain
A. Quinoa with soy glazed ginger and garlic sweet potatoes
B. Angel hair with caramelized fennel and onion in a cream sauce with
fresh herbs
Veggie
A. Potato cheddar and herb quiche with Flying Pig Farm smoked ham
B. Sauteed greens and herbed goat cheese wrapped in phylo
Meat dish
A. Spicy southern style meat loaf with Hawthorne Valley Farm beef
B. Slow cooked organic chicken paprikash
Side
A. Honey roasted butternut squash
B. Herb roasted potatoes
Dessert
A. Apple pear pie with hazelnut and oat crumble top
B. Molassas cookies
Cheese Please!!
Cato Corner Farm Vivace
Vivace is a young raw cows’ milk cheese reminiscent of provolone. Sprightly and sharp with beautiful eyes (you know, like the Swiss cheese kind of eyes) which occur naturally as gases are produced within the cheese as it is aging. It has a squeaky and firm texture and a bright golden paste that shows off the herds’ rich diet of pasture.
Nettle Meadow Kunik (pasteurized goats’ milk with Jersey cream) Warrensburg, NY
Kunik is dreamy mold-ripened cheese made from a mix of goats’ milk and fresh Jersey cream. It ranges from earthy, grassy and slightly firm to supple and unctuous and pungent. Kunik is delightful at any state of ripeness, and deserves a much-coveted place in your belly.
Hook’s Cheese Company Original Blue (pasteurized cows’ milk) Mineral Point, WI
Original Blue is made by Tony and Julie Hook and aged for over a year; yielding a cheese that is intense, fudgy, and peppery. It’s your grandpa’s blue cheese...sharp and fermenty and bold. Made from the milk of cows from family farms all over the Mineral Point area, the Hooks have been supporting their local dairymen since 1976. A classic American blue, ideal for salads, crostini, or atop a juicy burger!