Take Home Menu for week of 06.02 – 06.08 

June 2, 2009 | posted by AKW Jay

Chickpea and Spring Vegetable Soup
A light spring soup of chickpeas, zucchini, yellow squash and tomatoes seasoned with fresh oregano and finished with green beans and a parsley garlic sauce   5/8

Rosemary Potato and Summer Squash Schiacciatina
Olive oil fried potatoes and Spanish rosemary tossed with sautéed onions, garlic and summer squash then wrapped in salted yeast dough and baked until golden   5

Mint and Chili Scented Chickpeas with Couscous
Chickpeas cooked with arbol chilies and spearmint then folded into an onion and allspice seasoned couscous and finished with fresh mint, parsley and olive oil   6

Lemon Garlic Chicken with Zucchini and Yellow Squash Ragout
Olive oil, garlic and lemon zest roasted chicken breast served with over a fresh ragout of zucchini, summer squash, eggplant and tomatoes   9

Cinnamon and Smoked Chili Lamb Kafta with Green Chili Tomato Salad
Smoked chili, onion and cinnamon lamb meatballs served over grilled jalapenos, onions, cherry tomatoes and fresh herbs   10

Strawberry Lavender Tart
Flaky sweet tart shell filled with a lavender and vanilla pastry cream then topped with sliced fresh strawberries and a lemon lavender glaze   20