Our First Friday Dinner

Menu Friday 6/17/11

Nibbles: Deviled organic egg with capers and smoked paprika

Quiche Du Jour: Asparagus, mushroom and swiss

Soup: Green Explosion (v)- Ten green and white vegetables pureed with cardamom and a touch of lemon

Salads:
Better World Salad (v)- Organic tofu marinated and baked; brown rice, shredded veggies, citrus sesame dressing topped with tamari almonds

Classic Caesar- crisp local greens tossed with caesar dressing and our house croutons

Orzo salad (v)- whole wheat orzo, onion, peppers tossed with a lemon dressing

Sandwiches:
Roasted Asparagus with lemony ricotta, greens and basalmic on foccacia

Tofu Bahn Mi - Miso honey glazed tofu on a baguette with housemade pickles and greens

BWC Dog- Our awesome, all natural (no antibiotic/nitrate/preservative beef) dog grilled and served with carmelized onion on whole wheat bun

Entree specials:
Lunch: Indian chicken kabob served over rice

Dinner:
Vegetarian option- Lentil dal, alloo mutter and rice with pappadum and chutney
Meat option: Chicken kheeme, lentil dal and rice with pappadum and chutney



We are thankful for our amazing volunteer crew that helps prepare and serve our meals. This week's entrees were made by Francis and Shalini, two very talented Indian chefs

Our quiches, caesar, breads and desserts are made by the culinary students at Elijah's Promise Culinary School.

Many of our ingredients are sourced from local farmers. Today we thank Katonah Farm for the asparagus and Flaim Farm for swiss chard, kale and romaine lettuce. Some of this week's produce was grown and donated by Rutgers Garden and our very own Elijah's Promise kitchen garden.