April 5th 2010

Dressings
A. Cilantro Lime Vinaigrette
B. Homemade Ranch Dressing
C. Geary Ceasar Dressing
D. Lemon Vinaigrette

Soups
A. Yellow Spit Pea with Smoked Ham
B. Creamy roasted celery root soup

Baked Goodness
A. Amaranth Biscuits
B. After Passover Challa

Pasta/Grain
A. Orecchiette with Parmesan Cream & Broccoli Rabb
B. Garlicky Buckwheat Noodles with peashoots

Meat
A. Homemade Fancy Joes! with fresh baked Brioche Buns for sandwiches
B. Lemony Herb Brick Chicken

Sides
A. Herbed smashed Potatoes & Celery Root
B. Cranberry Beans with Shallots & Parsley Butter
C. Maple Roasted OR Lemon Roasted Brussels Sprouts (please specify)
D. Scalloped Potatoes with Gruyere
E. Roasted Broccoli Rabb with Anchovies & Chili
F. Citrus Roasted Beets with Fresh Herbs

Dessert
A. Honey Almond Cake
B. Apple Pear Cranberry Pie

Granola
A. Honey Nuts & Seeds
B. Cranberry Blueberry Almond

Cheese Please!
Oma (raw cows’ milk. VonTrapp Family Farm, VT)
$21 per pound
A pudgy, unctuous, washed-rind cheese that is one part tart and one part peanut butter. The VonTrapp family (of The Sound of Music fame) settled in Vermont’s Mad River Valley and dabbled in many industries before settling on cheese. This is Oma’s first season, and are we ever happy about it. Named after Sebastian VonTrapp’s grandmother, the cheeses are bathed in a salt water brine twice weekly up at the Cellars at Jasper Hill Farm. Oma is the perfect mouthful of pungent, salty, barnyard goodness. Aged for 2 to 3 months.

Butternut (raw cows’ milk. Willow Hill Farm, VT)
$23 per pound
Just like a good night at the movies, Butternut tastes just like buttered popcorn! Warm, rich and nutty with a golden butter finish. Made from rich raw cows’ milk and cellar aged for 5 months.

Salvatore Smokey Ricotta (pasteurized cows’ milk. Salvatore Brooklyn, NY)
$18 per pound
Smokey goes down the mountain and into the fridge at Saxelby Cheesemongers. And if you play your cards right, we might just let you have a little bit of it. Salvatore Brooklyn Ricotta already crafts the richest, most delectable thing going in the land of fresh curds and whey, but cheese maker Betsy Devine felt that she had to up the ante and go for smoked. The result: a fabulous, rich and heady cheese, with a sultry scent of cherry wood smoke and an incredible loop de loop of flavor. Try it with a dollop of honey and fresh ground black pepper for a crostini to drool for.