Cafe menu for Friday 6/22/12

Join us for lunch in our air conditioned oasis and visit the Highland Park Farmer's Market right outside our door.

Specials:

Mutter Subzi- fresh peas from Giamarese Farm in East Brunswick in a tomato gravy. Served with basmati rice.(v) 5.50

 Cabbage masala-A spicy mix of Honeybrook Organic Farm's cabbage and other seasonal veggies. Served with basmati rice.(v) 5.50

 Homemade naan bread with eggplant chutney from Frank's Pickled Peppers  (v)- 2

 Teriyaki Tofu platter with mushrooms and black bean sprouts. Served with brown rice. (v)7.50

 Personal pizza topped with mushrooms and herbs.  $5

 Soup: sm 2 med 3 lg 4.50

Cream of broccoli

Sandwiches 3.25 half/ 6.50 whole

Grilled Cheese with mixed garlicky greens

 Turkey with roasted tomato mayo

 Tofu Bahn Mi- Miso glazed tofu with our house pickles, herbs and carrot ribbons on baguette (v)

 Salads: sm 1.50 med 3 lg 4.50

Better World Salad- organic tofu, brown rice, shredded vegetables with citrus sesame dressing topped with crunchy tamari almonds (v)

Broccoli slaw

Israeli couscous salad (v)

 artichoke heart and feta

 Desserts:

chocolate banana tart -3

 red velvet cake - 3

Love bar- grown up granola bar with honey and nuts- 2

Jammy Bar- jam filled cereal bar- 2

Beverages

Iced Tea and Iced Coffee $1.75. $2 to go.

OQ Coffee or organic tea $1.25 here, $1 refill. $1.50 to go

(v) on menu indicates VEGAN items. All breads are also, housemade and vegan.

 Want it to go? No problem! Add 50 cents for our biodegradable containers.

 Call ahead 732-510-1572 to order for pickup

Seasonal Star: Strawberries!

The days are lasting long into the evening, the grills are fired up, and temperatures are finally climbing--time for something refreshing! That means red, juicy, sweet...STRAWBERRIES! Low in calories (a mere 55 per cup) and high in healthy antioxidants and vitamin C, these berries are a late spring and early summer seasonal standout in abundance right now at farmer's markets across the Garden State.

Enjoy them all by themselves, cool and fresh, or dip them in whipped cream. Or get a bit more decadent and indulge your chocolate cravings with this recipe for strawberry shortcake with chocolate "gravy"--otherwise known as "soppin' chocolate." And then there's strawberry meringue cake, so pretty you might want to make two: one to look at and one to eat!

But don't limit these berries to the end of a meal--make them part of the meal. Add sliced strawberries to a salad of spinach and fennel and drizzle with balsamic vinegar for a quick nd healthy starter or side bursting with flavor.

And since Independence Day is right around the corner, show your stars and stripes with this super-simple, no-bake twist on a classic Fourth of July dessert: strawberry short cakes!

Storage tips: Strawberries are fragile fruits and will go bad quickly without proper handling and storage. Refrigerate berries as soon as possible and store them in a shallow, uncovered container. And only wash your strawberries just before you eat them--excess moisture will speed up spoilage.

Did you know?

• There are about 200 tiny seeds on every strawberry. Have you ever seen another fruit with seeds on the outside?
• Strawberries are a member of the rose family.
• Many New Jersey farms offer opportunities to pick your own strawberries and other fruits. Search for one near you.