Celery & Roasted Red Pepper Soup: Fresh & Spring-y, with a very soft mouth-feel. Serve with a poached egg or Sean’s agnolotti (or any dumpling…).
Sweet Potato Puree: Say good-bye to winter with this soup, available hot or not this week while the morning is cold and the afternoon warms up. Made with thyme brown butter & maple syrup. Soon, we’ll be switching to cold soups!
Black Bean Enchiladas: Made with organic black beans, onions, garlic, gold squash, local cheeses, corn from last summer & sprouted wheat tortillas, with our fresh salsa.
Sean’s Pasta: Knives & Flames pasta made right here and available at the end of the week. Flavor TBA. Always available frozen.
Thursday Flatbread: Local feta & tomato.
Weekend Pies: Apple.
Bread: My multigrain Tuesday, pizza & pitas Thursday, potato bread & flutes Friday.
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