Take Home Menu for week of 09.01 – 09.07 

September 1, 2009 | posted by AKW Jay

Corn, Bacon and Chili Potato Chowder
Bacon fat sautéed onions, corn and jalapenos simmered with chilies, chicken stock and cream then finished with fresh parsley and sliced tomatoes   5/8

Zucchini, Bell Pepper and Feta Herbed Couscous
Stewed zucchini, bell peppers and onions on a bed of coriander and bay leaf spiced couscous. Finished with olive oil and chopped parsley   6

Lemon, Chili, Eggplant and Chickpea Salad
Tender chickpea salad with lemon, crushed pepper, eggplant and parsley   6

Pan Roasted Pork Loin with Sauteed Apples and Thyme
Caraway and black pepper rubbed pork loin with sauteed Michigan apples and thyme   8

Wine Braised Beef with Pumpkin, Potatoes and Carrots
Grass fed chuck slowly braised in wine with tender pumpkin, potatoes and carrots   8

Peach Plum Cinnamon Galletes
Sliced peaches and plums tossed in Vietnamese cinnamon and sugar and baked in a buttery pie dough until golden   8