Comida Corrida Thursday, October 31, 2013

Brussels Sprouts galore! Have you ever tried them on top of a pie? Well, you should.

Call me if you'd like me and the two-wheeled stallion to bring forth food.

601.1145

Pies

A Rosemary Buckwheat Rice Crust with seasoned Red Mexican Beans and Tomatillos, topped with sliced Brussels Sprouts, and baked. $6

Sweet

A roll created from layering Butterleaf Lettuce and Beet colored Amaranth that is spiced with Cinnamon and finished with Rose Water, together with strips of Parsnips. $3

Collard Wraps(from yesterday)

Tri-colored Quinoa with sautéed Maitake Mushrooms and Sweet Peppers, pretty Mustard Greens, thinly cut sticks of Parsnip, Red Butterleaf Lettuce, and Butternut Squash Vinaigrette. $6 $3

Soup(For reheating)

Lacinato Kale and Rainbow Chard creamed with Sunflower Seeds, with grilled Shiitakes and Yellow Green Beans, Tarragon, roasted Garlic, and finished with diced Tomatillos. $11

Sources

Bayside Park Farm – Green Beans, Beets, Lettuce, Collard Leaves, Parsnips, Peppers, Kale, Brussels Sprouts, Mustard Greens, Butternut Squash, Beets

Wild Rose Farms – Quinoa

I&I Farm – Onions

Warren Creek Farm – Red Mexican Beans

Claudia's Herbs – Garlic

My House – Tomatillos, Chard

Mycality Mushrooms- Maitakes and Shiitakes

 

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