Saturday Hot Bar 4/30/11

MEATS: Braised Chicken w/ Olives & Mushrooms, Tequilla-Lime chicken, Country Style Baked Beans, Pork Loin w/ Spicy Cajun Sauce, Collard Greens (contains bacon), Ranchero Casserole

VEGAN: Ancho Lime Pinto Beans, Spanish Rice, Steamed Broccoli, Brown Basmati Rice, Black Beans, English Peas w/ Caramalized Pearl Onions, Pimento-Jalapeno Buttered Corn

VEGAN BAR (served at 1:00): Jalapeno BBQ Tofu, Tamarind Rice, Vegan Baked Beans, Spinach & Mushroom Seitan

RAW BAR (vegan): Living Coleslaw, Living Spaghetti, Sprouted Raw Quinoa Tabouli

VEGETARIAN: Roasted Butternut Squash, Ziti Florentine, Green Bean Almondine, Homestyle Mashed Potatoes

SOUPS: Fire Roasted Eggplant & Tomato Soup (vegan), Creamy Tomato Bisque (vegetarian), Truffled Cauliflower Soup (contains chicken stock)

BREAKFAST (served until 1:00): Breakfast Potatoes (vegan), Blueberry Spice Pancakes (vegan), Cheesy Eggs (vegetarian), Pork Bacon, Chicken & Apple Sausage, Sausage Egg & Cheese Breakfast Burrito, Vegan Tofu Scramble, Vegan Biscuits, Vegan Yellow Grits, Vegan Sausage Gravy

SALAD BAR PREPARED SELECTIONS: Homestyle Tuna Salad, Fiesta Chicken, Dilled Tofu Salad (vegan), Five Grain Salad (vegan), Homestyle Dilled Potato Salad (vegan), Yedinich Salata (vegan), Chickpea Salad (vegan), Azifa (vegan), Homestyle Chicken Salad, Greek Wheat Berry Salad (vegetarian), Citrus Cous Cous Salad (vegan), Forbidden Rice Salad (vegan)

* Hot Bar menu subject to change without warning throughout the day.

Friday's Hot Bar 4/29/11

RAW FOODS: Living Cole Slaw, Living Kale Salad, Raw Sprouted Quinoa Tabouli

SOUPS: Pozole Verde, Creamy Tomato Bisque, Truffled Cauliflower Soup

VEGAN FOODS: Taco Shells, Soft Flour Tortilla, Refried Beans, Spanish Rice, Vegan Taco Meat, Organic Black Beans, Brown Basmati Rice, Tofutti Sour Cream, Homemade Pico De Gallo, Fire Roasted Salsa, Vegan Cheese, Guacamole, Shredded Lettuce, Fajita Veggies, Ancho Lime Pinto Beans, Yucatan Veggies, Steamed Broccoli, Vegan Baked Beans, Malabar’s Tamarind Rice, Vegan Shepherds Pie, Gluten Free Lasagna

VEGETARIAN FOODS: Sour Cream, Shredded Cheese

MEAT: Blackened Tilapia, Shredded Chicken, Seasoned Ground Turkey, Pork Carnitas, Carne Asada, Ranchero Casserole, Tequila Lime Chicken, Roasted Corn and Poblano Polenta

*Hot bar is subject to change throughout the day without notice.

Thursday's Hot Bar 04/28/11

RAW FOODS: Living Cole Slaw, Raw Carob Brownies, Raw Sprouted Quinoa Tabouli

SOUPS: Pozole Verde, Tomato Bisque, Andouille Sausage & Kale, Vegan Chili, Gazpacho

VEGAN FOODS: Chili Cornbread, Grain Salad, Dilled Potato Salad, Greek Wheatberry Salad, Chickpea Salad, Yedinich Salata, Forbidden Rice Salad, Nappa Slaw with Bell Peppers, Broccoli-Cranberry Salad, Brown Basmati Rice, Five Grain Salad, Tomato Rice, Black Beans, Curried Cabbage, Steamed Broccoli, Medji’s Cous Cous, Vegan Baked Beans, Local/Organic Tofu Stir Fry, Vegan Shepherd’s Pie

VEGETARIAN FOODS: Homestyle Mashed Potatoes, Roasted Butternut Squash, Honey Whole Wheat Rolls, Hoppin’ John’s Cheddar & Chili Grits

MEAT: Fiesta Chicken, Chicken Tikka Masala, Curried Chicken, Chicken Marsala, Pulled Pork BBQ, Country Style Baked Beans with Ham

*Hot bar is subject to change throughout the day without notice.

1970's MONSANTO Advertisement

Just found this vintage MONSANTO ad from the 1970’s on Flickr. Pretty funny when you think about it, especially in the present day.

“Monsanto is a big part of the destruction of sane agriculture. By creating crops meant to be grown in monoculture fields, creating seeds that can’t be harvested, and patenting genetics, Monsanto is almost single handedly destroying generations of knowledge and practice for sustainable agriculture.” –Elisabeth Robson

Wednesday's Hot Bar 04/27/11

RAW FOODS: Living Cole Slaw, Raw Kale Salad, Raw Fennel & Carrot Salad

SOUPS: Roasted Eggplant & Tomato Soup, Gazpacho, Pozole Verde, Tomato Bisque, Andouille Sausage & Kale

VEGAN FOODS: Grain Salad, Dilled Potato Salad, Chickpea Salad, Local Tofu Croutons, Forbidden Rice Salad, Citrus Cous Cous, Yedinich Salata, Broccoli-Cranberry, Brown Basmati Rice, Tomato Rice, Vegetable Curried Rice, Black Beans, Aloo Gobhi, Chole Saag, Vegetable Korma, Gobhi Matar, Curried Cabbage, Sugar Snap Peas with Caramelized Onions, Steamed  Broccoli, Aloo Tikkis, “Sausage” Seitan with Peppers & Onions, Local Tofu Stir Fry, Gluten-Free Lasagna

VEGETARIAN: Tandoori Naan Flatbread, Pasta with Vodka Sauce

MEAT: Homestyle Chicken Salad, Chicken Vindaloo, Chicken Tikka Masala, Chicken Samosa, Cider Braised Chicken

*Hot bar is subject to change throughout the day without notice.

Tuesday's Hot Bar 4/26/11

RAW FOODS: Living Spaghetti, Raw Kale Salad, Carrot & Fennel Salad

VEGAN FOODS: Kelal Shiro, Mujadara, Vegan Lentils with Kale, Coconut Curried Tofu, Dilled Potato Salad, Greek Wheatberry Salad, Grain Salad, Chickpea Salad, Forbidden Rice Salad, Citrus Cous Cous, Yedinich Salata, Local Tofu Croutons, Basmati Rice, Black Beans, English Peas with Peral Onions, Pimento-Jalapeno Corn, Pasta Puttanesca, Roasted Cauliflower with Tomatoes, Mixed Steamed Veggies, Steamed Broccoli

VEGETARIAN FOODS: Blueberry Cheesecake, Roasted Butternut Squash, White Lasagna with Peppers, Green Bean Almondine, Homestyle Mashed Potatoes

MEAT: Homestyle Chicken Salad, Wild Caught Tuna Salad, Jambalaya, Cider Braised Chicken, Rainbow Trout with Pesto Veggies, Chicken Pot Pie, Rojo Pozole

SOUPS: Maryland Vegetable Crab, Tomato Bisque, Pozole Verde, Vegan Chili, Gazpacho

*Hot bar is subject to change throughout the day without notice.

Grilled Gruyère with Apples & Marinated Onion Sandwich

It’s not your typical grilled cheese, but hey, nothing at Ellwood’s is to typical.

Grilled Gruyère with Apples & Marinated Onion Sandwich

Total time: About 25 minutes, plus marinating time for the onions

Servings: Makes 2 sandwiches

Ingredients:

1/2 cup Spanish or brown onion, very thinly sliced

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon organic extra virgin olive oil

1 tablespoon white wine vinegar

4 slices hearty multi-grain bread (bread option is your choice here)

4 tablespoons organic salted butter, melted

5 ounces Gruyère cheese, coarsely grated

4 teaspoons stone-ground mustard

1 ripe organic Granny Smith apple, sliced very thin

pinch of chopped organic sage (optional)

Directions

1. In a small bowl, mix together the onion, salt, pepper, olive oil and vinegar. Cover and let sit for at least 1 hour.

2. Heat a cast-iron pan or griddle over low heat. Brush one side of each slice of bread with the melted butter. Place two slices of bread, butter-side down, on a cutting board. Spread half of the grated cheese evenly over the bread. Drain the excess liquid from the marinated onions and scatter them evenly over the cheese-topped slices. Add some apple slices and sage. Distribute the remaining cheese evenly over the onions. Spread the mustard over the unbuttered sides of the remaining 2 slices of buttered bread. Place these, mustard-side down, on top of the slices spread with cheese.

3. Using a spatula, place one of the sandwiches into the hot pan and weight with another heavy skillet or a steak weight. (If your pan is big enough, cook both sandwiches; otherwise, cook one at a time.) Cook until golden brown, about 3 to 4 minutes. Flip the sandwich and weight it with the pan or steak weight, and cook until golden brown, another 3 to 4 minutes.

4. Remove the sandwich to a cutting board and cut it in half or quarters. Serve immediately.

Each sandwich: 745 calories; 29 grams protein; 37 grams carbohydrates; 2 grams fiber; 55 grams fat; 29 grams saturated fat; 138 mg. cholesterol; 1,131 mg. sodium.

Monday's Hot Bar 04/25/11

RAW FOODS: Living Spaghetti, Raw Kale Salad, Carrot & Fennel Salad

VEGAN FOODS: Medji’s Cous Cous, Local Coconut Curried Cabbage, “Sausage” Seitan with Peppers & Onions, Pasta Puttanesca, Dilled Potato Salad, Greek Wheatberry Salad, Azifa Lentils, Brussel Sprout Salad with Orzo, Five Grain Salad, Dilled Tofu Salad, Stuffed Grape Leaves, Forbidden Rice Salad, Citrus Cous Cous, Yedinich Salata, Brown Basmati Rice, Tamarind Rice, Black Beans, Shiro Wat, Bedelijan, Tikel Gomen, Goman, Dinich Wat, Gingered Squash, Steamed Broccoli

VEGETARIAN FOODS: Homestyle Mashed Potatoes, Green Bean Almondine

MEAT DISHES: Homestyle Chicken Salad, Wild Caught Tuna Salad, Fiesta Chicken, Coconut Curried Chicken, Pozole Verde, Italian Artichoke Braised Chicken, Chicken Pot Pie

SOUPS: Maryland Vegetable Crab, Creamy Tomato Bisque, Truffled Cauliflower Soup, Vegan Chili, Roasted Eggplant & Tomato Soup

*Hot bar is subject to change throughout the day without notice.