Well, it is the last week before the break, and I think the whole community at Calhoun is eager for Friday. This week we have a few new dishes and some solid classics.
To start the week we are serving a new chickpea and coconut stew with wilted spinach. We start by making our own curry paste with lemongrass, markrut lime leaves, ginger, garlic, shallot, fresh turmeric and a special blend of spices. This is sautéed with sweet onions and simmered in coconut milk. To that we add chickpeas and root spinach. To finish this stew we have lemon wedges and fresh mint & cilantro. This is served with one of the new favorite breads this year, fluffy naan and warm basmati rice.
We continue to recieve absolutely stunning produce from our friends at Lancaster Farm. See this impressive Swiss chard they sent today!
For the rest of the week we have some classic menu items, including turkey meatloaf, the famous sweet potato purée, chicken paprikas over egg noodles and to finish out the week breakfast for lunch! We always finish our breakfast for lunch with a little French toast made with local challah bread, and this week we are topping it with a seasonal fresh cranberry and satsuma sauce.
In addition to the menu below we also have our salad bar section of the line that has a rotation of seasonal salads, hard boiled eggs, plain pasta, and always fresh seasonal fruit.
Enjoy your winter break!
Monday December 13th
Chickpea Stew with Coconut Curry & Spinach
Steamed Basmati Rice
Sautéed Swiss Chard
Chicken Soup or Vegan Lentil Soup
Tuesday December 14th
Turkey Meatloaf with Marinara
Vegan Tofu Loaf with Marinara
Sweet Potato Purée
Portobello Ruben Sandwich
White Bean & Tuscan Kale Soup
Wednesday December 15th
Chicken Paprikas with Sour Cream (side)
Vegan Chickpea & Mushroom Paprikas
Potato Dinner Rolls
Thursday December 16th
Breakfast for Lunch!
Scrambled Eggs w/Bacon
Vegetarian & Vegan Scramble
Roasted Breakfast Potatoes
Parker House Roll
Roasted Squash Soup
Dessert! Challah French Toast w/Satsuma & Cranberry
See you in the new year!