Today’s Lunch: Millet Croquettes with Mushroom-Onion Gravy Savory Lentils & Onions Roasted Cauliflower Kale Salad Homemade Sauerkraut
Corn Cake with Mushroom Gravy Savory Black-Eyed Peas Beets & Cauliflower Home-Grown Greens with Roasted Pumpkin Seeds Pickled Cabbage What customers are saying about the food: “Michael and Marta’s meal was so delicious, it was hard to eat it slowly. The rainbow of flavors on my plate were perfectly paired. Highly recommended.” -Patty Baskin… more »
“Cooking and nutrition are other vital skills for every ranger and their families. Akashinga rangers have all adopted a vegan plant-based diet. Like so many others, including IAPF’s founder Damien Mander, the Akashinga rangers made the connection between the animals they are protecting and the animals they are eating. Chef Cola from South Africa joined… more »
Millet-Quinoa-Corn Adzuki Beans with Sweet Potato Roasted Daikon Radish Garden Greens with Red Cabbage & Lemon Cucumber-Onion-Lettuce Salad Ume Pickle Email Michaelmacro@gmail.com for more info
Menu includes: Millet & Corn with Mushroom-Peanut Sauce Black-Eyed Peas ‘n Onions Sautéed Zucchini Romanesco Garden Salad & Cabbage Slaw Email Michaelmacro@gmail.com for more info
Country Cornbread Savory Black Beans Red & Gold Sweet Potatoes Fresh Salad w/ Peanut Sauce Pickle
This is our plate-of-the-day (to-go). Brown and Sweet Rice with Pumpkin Seed, Red Lentil with Carrot & Onion, Light Sauté of Daikon & Summer Squash, Garden Greens with Sesame-Lemon Dressing and Homemade Sauerkraut.
Here’s our Lunch Plate today. Vegetables Tamales, Steamed Carrot, Broccoli, Corn, Daikon and Whole Scallion, Cucumber Radish Salad and Natto.
This Friday the Thirteenth, we offer you a lucky meal of Fried Tofu, Shiitake, Brown & Wild Rice w Tekka, Broccoli & Carrots. Tekka is a concentrated condiment made of Burdock Root, Ginger and Lotus root that is cooked long and slow. It helps counteract the effects of sugar. Served with a red radish pickle,… more »