This week’s locally sourced produce includes:
-Red Leaf Lettuce: Orange Jicama Salad, Asparagus Tomato Salad, Hummus Wrap
-Green Onions: Kung Pow Tofu Wrap
-Oregano: Pesto Mozz sandwich
-Basil: Bruschetta, Pesto, Local Yokel and Florentine Breakfast sandwich
-Parsley: Hummus, Falafel, Soup Garnish
-Mushrooms: Veggie Breakfast Burrito Strata, Kung Pow Tofu Wrap
-Fennel: Curry Veggie Soup
-Cherries: Turn-overs, Cherry Parfaits
Our red leaf lettuce is from Spring Valley Produce in Hillsboro, Wisconsin. Daniel and Esther Yoder moved to Spring Valley in 1998, where they farm 30 acres and are surrounded by 62 acres of land they do not farm, including large wooded areas. We use red leaf lettuce in our Alterra Spring Mix.
Athenian Chicken Sandwich: Sliced Chicken, Feta Green Olive Cream Cheese, Artichoke Hearts, Tomatoes, Lime-marinated Onion, on Herb Flat Bread. A decidedly Grecian inspired Sandwich - when onions are marinated in lime juice, the acid in the lime brings out the sweetness of the onion and changes a purple onion pink. A touch of cumin is added to heighten the flavor profile.
Chicken Chorizo Quiche: Organic Chicken, Yuppie Hill Chorizo, Pepper Jack, Cheddar, Onions, Cayenne
Broccoli and Potato Quiche: chives, smoked swiss, and cheddar
Big Sky Steak Breakfast Burrito: Local Steak, Lemon Basil Marinated Roasted Peppers and Onions, Provolone, Eggs
Curry Veggie: The flavor of Sweet yellow curry is balanced by aromatic ginger and spicy red pepper flakes. We add a diverse multitude of vegetables to this dish which provides a great textural and flavor synergy. Fresh herbs add color.
Texas Chili: Big Sky steak is a highlight in this classic Texas style chili, or “Chili Con Carne.” Roasted Habenero peppers add a spicy complexion to this chili and Toasted Tortilla strips add a satisfying crunch.