this week was a whole lot better than last week. things still aren't resolved with nova scotia power but at least nothing blew up. i really appreciate all the comments, feedback & concern regarding my electrical plight.
production went according to schedule this week & i have three new main courses on the menu.
there's a whole lotta pork. it's all from getaway farm & when i picked up my order i even had a little extra love ;)
the first order of business was a new batch of sesame ginger pulled pork. it's been awhile since i've had this one on the menu, but it's always a top seller. i braised the pork shoulder overnight with 5-spice, garlic, ginger, soy, rice vinegar & brown sugar until meltingly tender. it's served up with sesame roasted broccoli, rice (mixed up with some braising liquid), bok choy & chillies. it's got a smidge of a kick but it's not overly spicy at all.
i made a fair bit of it!
small $10 large $20
then it was on to sweet & spicy pork meatballs. it's sort of funny but this is literally one of the very first things i learned to cook, back in the day before i would touch raw meat & replaced the meatballs with cooked sausages (about 20 years ago!!!). this is inspired by many afternoons watching 'wok with yan' on cbc. it's more of a grown up version than i used to make with red curry, some fun spices & fresh ginger and coriander in the meatballs. the sauce has pineapple, peppers & chillies. this one packs a bit more of a punch than the pulled pork.
oh yeah, it's also gluten free & dairy free!
ps: there are 8 meatballs/large, they're just buried under sauce & veggies.
small $10 large $20
then it was time for something vegan. lentil shepherd's pie is back, also known as 'gardener's pie' in some circles. the bottom layer is braised lentils with carrots, celery, zucchini, corn, mushrooms, kale & tomatoes. the top in a winter vegetable mash with potatoes, sweet potatoes, cauliflower & parsnips with a touch of nutmeg to round it out. it's vegan & gluten free.
small $9 large $18
for salads this week, there's broccoli, greek quinoa & vegan potato.
today for lunch i had leftover quinoa from last week. since it's chilly out, i like to heat it up...and melt parmesan cheese all over it. it makes a great side dish option or hot lunch if you're not so much in a salad frame of mind at this time of year.
& it's fine in the fridge after a week!
here's the creamy vegan potato salad:
people are often confused as to how i can make it creamy & keep it vegan. i make an emulsification in the blender that is essentially 'vegannaise.'
this is technically another you could serve warm if you so desired.
as always, salads are $5 each for a 375ml container.
don't forget i have tons of soups, lots of other mains, bbq sauces & baked goods. just consult my blackboards & freezer door for all of the menu options (i think there are 44 in total).
ok now it's cake building time!
hope to see you all over the weekend at the market :)