Friday's Hot Bar 10/14/11

RAW FOODS: living fennel and carrot salad, raw cole slaw, raw kale salad

SOUPS: curried carrot and coconut milk soup, spicy onion soup, rasted vegetable soup

VEGAN: taco shells, wheat tortillas, vegan TVP, Spanish rice, refried beans, basmati rice, black beans, guacamole, pico de gallo, vegan cheese, taco cheese, ancho-lime pinto beans, fajita veggies, Yucatan veggies, steamed broccoli, pear and sweet potato mash, local tofu cacciatore, local coconut cacciatore, lentils with kale

MEAT: shredded chicken, blackened talapia, ground turkey, pork carnitas, carne asada, ranchero casserole, roasted corn and poblano polenta, roasted poblano chicken

*Hotbar is subject to change throughout the day without notice.

Thursday's Hot Bar 10/13/11

RAW FOODS: living carrot & fennel salad, raw cole slaw, raw kale salad

SOUPS: curried carrot & coconut milk soup, lemongrass and shiitake mushroom soup, lentil stew, miso soup

VEGAN FOODS: black beans, brown basmati rice, lemon rice, caponata, gobhi matar, pimento-jalapeno corn, sugar snap peas with caramelized onions, gingered squash, steamed broccoli, mujadara, buffalo vegan  bites, curried cabbage, local tofu cacciatore

VEGETARIAN: pasta with vodka sauce, mashed cauliflower, green bean almondine

MEAT: rainbow trout with pesto veggies, coconut curried chicken, cider braised chicken, coq au vin blanc, braised red cabbage.

*Hotbar is subject to change throughout the day without notice.

Wednesday's Hot Bar! 10/12/2011

SOUPS: Vegan and GF White Bean Soup, Miso Soup, Chicken and Rice Soup, Broccoli and Cheddar Cheese Soup, Potato and Leek Soup (Imam Style)

RAW FOODS: Living Spaghetti, Living Coleslaw, Raw Kale Salad

VEGAN FOODS: Blackened Tofu with Vegetables, Cous Cous Paella, Mujadara, Vegan Buffalo Bites, Black Beans, Brown Basmati Rice, Malabar’s Lemon Rice, Vegetable Curried Rice, Vegetable Korma, Malabar’s Chole Saag, Malabar’s Aloo Gobhi, Gobhi Matar, Curried Cabbage, Steamed Broccoli

VEGETARIAN: Tandoori Naan

MEAT: Curry Chicken, Chicken Tikka Masala, Chicken Samosa, Coq Au Vin Blanc, Salami Ziti, Loaded Mashed Potatoes

*Hotbar is subject to change throughout the day without notice.

Tuesday's Hot Bar 10/11/11

SOUPS: roasted veggie soup, chicken and rice soup, broccoli-cheddar soup, shiitake mushroom & lemongrass soup, miso soup

RAW FOODS: living spaghetti, raw cole slaw, raw kale salad

VEGAN FOODS: local tofu cacciatore, blackened local tofu with veggies, local bbq tofu, cous cous paella, black beans, bastmati rice, sweet potato & pear mash, vegetable curried rice, pimento-jalapeno corn, vegetable curried rice, misir wat, sugar snap peas, steamed veggies, ginger squash, steamed broccoli

VEGETARIAN: green bean almondine

MEAT: loaded mashed potatoes with bacon, talapia with black bean corn salsa, fennel crusted pork loin, salami ziti, coconut curried chicken, jamaican jerk chicken

*Hotbar is subject to change throughout the day without notice.

Butternut Squash Muffins

These squash muffins are moist and yummy, and savory rather than sweet.  They’d be fine for breakfast or tea, but I found they also worked well in place of bread with a hearty-soup-and-salad meal.  And they help use up the surplus of cooked winter squash that’s filling up my freezer!

Continue reading

Study shows 10% of Pre-Schoolers Are Obese

Eating habits are established as young as 12-24 months, and unfortunately toddlers are getting a bad start according to the “Nestle Feeding Infants & Toddlers Study”. By age 4, calories from sweets account for three times more than calories from fruits and vegetables. One third of their daily calories come from snacks between meals. Unfortunately, cookies, candy and crackers are the snacks most consumed.  Click here for full story.

Monday' Hot Bar 10/10/11

SOUPS: turkey chili, tomato bisque, broccoli-cheddar soup

RAW FOODS: living spaghetti, raw cole slaw, raw kale salad

VEGAN FOODS: local tofu cacciatore, local coconut curried tofu, black beans, basmati rice, dinich wat, gomen, vegetable curried rice, mujadara, misir wat, broccoli, local bbq tofu, gluten-free vegan lasagna

VEGETARIAN: roasted yellow tomato and blue cheese pasta

MEAT: braised red cabbage with pork, coconut curried chicken, fennel crusted pork loin with country olives, leeks, and tomatoes, rainbow trout with pesto veggies, yedero tibs, doro wat, ater kik alicha

*Hotbar is subject to change throughout the day without notice.

Crop Swaps

Heads up, green thumbs struggling to offload excess edibles: Aid is out there. A growing movement, designed to help people eat well, save money, and get to know their neighbors, is planting seeds in communities around the country. Crop swaps–meet ups where people exchange their surplus backyard bounty–are thriving from the San Francisco Bay Area to Boston in city and suburban enclaves and online, too.

Read the rest of the story here.

Saturday Hot Bar 10/8/11

MEATS: Roasted Corn & Poblano Chicken, Ranchero Casserole, Rainbow Trout Stuffed w/ Pesto Asparagus, Italian Artichoke Braised Chicken, Kung Pao Chicken, Braised Red Cabbage w/ Pork

VEGAN: English Peas w/ Caramelized Pearl Onions, Sugar Snap Peas w/ Fennel, Steamed Broccoli, Brown Basmati Rice, Black Beans, Spanish Rice, Yucatan Veggies, Ancho Lime Pinto Beans, Caponata, Coconut Curry Tofu, Vegan Buffalo Bites, Mujadara, Kung Pao Tofu

RAW (vegan): Italian Pickled Zucchini Salad, Living “Spaghetti”, Raw Kale Salad

VEGETARIAN: Mashed Cauliflower, Mashed Sweet Potatoes

SOUPS: Potato Bacon Cheddar Soup, Tomato Bisque (vegetarian), Miso Soup (vegan)

SALAD BAR PREPARED SELECTIONS: Fiesta Chicken, Homestyle Chicken Salad, Homestyle Tuna Salad, Yedinich Salata (vegan), 3 Bean Salad (vegan), Forbidden Rice Salad (vegan), Homestyle Dilled Salad (vegan), Chickpea Salad (vegan), Roasted Corn & Black Bean Compote (vegan), Artichoke Salad (vegan), Citrus Cous Cous Salad (vegan), Oven Fried Tofu (vegan), Azifa (vegan)

* Hot Bar items subject to change throughout the day without notice.

Friday's Hot Bar (Fiesta Fridays) 10/7/11

SOUPS: lentil stew, chilled melon soup, cream of mushroom soup, spicy chicken and vegetable, miso soup

RAW FOODS: raw kale salad, living cole slaw, Italian pickled zucchini

VEGAN FOODS: local coconut curried tofu, mujadara, vegan loaded mashed potatoes, vegan bolognese, taco shells, whole wheat tortillas, spanish rice, TVP, refried beans, basmati rice, black beans, guacamole, pico de gallo, vegan cheese, ancho lime pinto beans, yucatan veggies, steamed broccoli

MEAT: blackened talapia, shredded chicken, seasoned ground turkey, pork carnitas, carne asada, ranchero casserole, poblano chicken, roasted corn and jalapeno polenta

*Hotbar is subject to change throughout the day without notice.