Saturday Hotbar 12/31/11

MEATS: Roasted Corn & Poblano Chicken, Pork Carnitas, Ranchero Casserole, Braised Chicken w/ Olives & Mushrooms, Coq Au Vin Blanc, Cider Braised Chicken

VEGAN: Vegetable Curried Rice, Curried Cabbage, Caponata, Steamed Broccoli, Black Beans, Whole Five Grain Blend, Spanish Rice, Ancho Lime Pinto Beans, Mujadara, Red Quinoa Pilaf w/ Corn & Kale, Lentils w/ Kale, Chickpea Picadillo

RAW (vegan): Raw Kale Salad, Italian Pickled Zucchini Salad, Living Coleslaw

VEGETARIAN: Pasta Primavera, Homestyle Mashed Potatoes, Green Bean Almondine

SOUPS: Broccoli & Cheddar Cheese Soup (vegetarian), Spicy Onion Soup (vegan), Roasted Vegetable Soup (vegan)

SALAD BAR PREPARED SELECTIONS: Marinated Grilled Chicken, Homestyle Tuna Salad, Homestyle Chicken Salad, Chickpea Salad (vegan), Yedinich Salata (vegan), Homestyle Dilled Potato Salad (vegan), Forbidden Rice Salad (vegan), Artichoke Salad (vegan), Greek Wheat Berry Salad (vegetarian), Nappa Coleslaw (vegan), Citrus Cous Cous Salad (vegan), Sauteed Mushrooms (vegan), Azifa (vegan), Oven Fried Tofu (vegan)

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

Friday's Hot Bar 12/30/11

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

SOUPS: cream of asparagus, spicy onion soup, roasted vegetable puree, chickpea stew, lentil stew

VEGAN FOODS: gluten free lasagna, mujadara, vegan buffalo bites, vegan lentils with kale, flour tortillas, corn taco shells, spanish rice, refried beans, black beans, pico de gallo, vegan cheese, vegan sour cream, guacamole, ancho lime pinto beans, steamed broccoli

MEAT: bell and evans chicken, seasoned ground turkey, talapia with corn and  black beans, pork carnitas, carne asada, chicken ranchero casserole, roasted corn and poblano polenta.

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

Thursday's Hot Bar 12/29/11

RAW FOODS: italian pickled zucchini salad, raw cole slaw, raw kale salad

SOUPS: cream of asparagus, cream of mushroom, turkey chili

VEGAN FOODS: chickpea picadillo, vegan buffalo bites, vegetable curried rice, vegan lentils with kale, black beans, tomato rice, roasted cauliflower, caponata, ginger squash, currie cabbage, sugar snap peas, steamed broccoli

VEGETARIAN: homestyle mashed potaotes

MEAT: coq au blanc, jambalaya, coffee rubbed st. louis short ribs, talapia with corn and black bean salsa, salami ziti, braised pork cheeks, 5 spice roasted local chicken, collard greens with pork

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

The Truth About Grass Fed Beef

It’s really quite simple. In terms of health, grass fed beef is far more healthier in terms of Omega-3 content and lower fat content than grain or corn fed beef. Yes, it’s going to cost you more, but that’s up to you as the consumer.

Across the U.S. farmers are turning back to a traditional method of cattle raising: feeding cows on grassy pastures instead of troughs filled with corn. A decade ago, there were only about 50 grass-fed-cattle operations left in the United States. Now, there are thousands and the numbers are growing.

NPR did a wonderful story on the main differences between the two types of beef and posted a great video to go along with it. Feel free to check it out here.

Wednesday's Hot Bar 12/28/11

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

SOUPS: creamy tomato bisque, cream of mushroom soup, chicken “noodle” soup, lentil stew

VEGAN FOODS: chickpea picadillo, local Hunan BBQ tofu, gluten free lasagna, 5 grain whole blend, tomato rice, kadhi-pakora, vegetable korma, chole saag, curried cabbage, aloo gobhi, gobhi matar, steamed broccoli

VEGETARIAN FOODS: tandoori naan (flatbread), green bean almondine, mashed cauliflower

MEATS: curried chicken, chicken samosas, chicken tikka masala, pork duxelle with port

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

NYTimes: Southern Farmers Vanquish the Clichés

The New York Times just posted a great article on South Carolina’s Emile DeFelice, who raises 200 pigs at Caw Caw Creek Farm, just north of Charleston, S.C.

Apparently it’s not hard to get Emile riled up. Just mention Paula Deen, the so-called queen of Southern food, who cooks with canned fruit and Crisco. Or say something like “You don’t look like a Southern pig farmer.” He’ll practically hit the ceiling of his Prius

Emile DeFelice, calls his farm a ‘managed wild setting.‘ No building whatsoever. Just the sky, old oak trees and healthy soil!’ To read the rest of the article, click here.

Tuesday's Hot Bar 12/27/11

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

SOUPS: tomato bisque, turkey chili, chicken noodle soup

VEGAN FOODS: black beans, tikel gomen, 5 grain wild blend, misir wat, bedelijan, mujadara, vegetable curried rice, steamed broccoli, buffalo vegan bites, loaded mashed potatoes, local Hunan BBQ tofu, chickpea picadillo

VEGETARIAN: mashed cauliflower, 5 spice roasted butternut squash

MEAT: pork & mushroom duxelle with port, salami ziti, trout with lemon asparagus cream sauce, cider braised chicken, roasted local hunan BBQ chicken, chicken pot pie

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

Say Hello to our new Solar Panels!

This past week, we teamed up with our friends at Urban Grid Solar in Richmond, VA to install eight photovoltaic panels on our south facing roof. These initial 8 panels will be the first of many more to help reduce our environmental impact and help set new sustainable standards in the Richmond community.

These steps go hand in hand with our Environmental Pledge:

At Ellwood Thompson’s, we realize that our actions directly impact our community and environment. It is our goal to establish new  environmental standards in our community and beyond.

We make every effort to bring awareness to environmental issues and more importantly, practice what we preach. We strive to reduce our waste, recycle and compost everything we can, support alternative modes of transportation and incorporate green building methods into our store.

Being a sustainable community partner is something that we owe to our planet.

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Lucky and Spicy Black-Eyed Pea Salad Recipe

This New Years, start your day off right with what some to claim be the luckiest bowl of peas you’ll ever eat! According to food historian Jessica Harris, black-eyed peas were cultivated in the Carolinas before the early 1700s. In a December 29, 2010 article in the New York Times, Jessica said that no one is sure how black-eyed peas became associated with good luck at New Years.

On the other hand, there are those who support a Jewish origin.  They say that the Sephardic Jews who began settling in Georgia in the 1730s introduced the practice of eating of black-eyed peas at New Year celebrations. This is plausible because black-eyed peas were part of the Jewish Rosh Hashana New Year tradition since ancient times. Sephardic Jews had ties to the Iberian Peninsula (modern-day Spain and Portugal) and were thus within close proximity to Africa, the homeland of black-eyed peas.

There are also claims that it wasn’t until around the 1860s, during the American Civil War, that non-Jews picked up on the good luck pea tradition. Maybe it was then that ham hock and other porcine seasoning meats were added to pots of black-eyed peas.  The result may have obscured the Jewish connection.

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Saturday Hot Bar 12/24/11

MEATS: Ranchero Casserole, Roasted Corn & Poblano Chicken, Pork Carnitas, Pasta Florentine w/ Ham, Tilapia w/ Corn & Black Bean Salsa, Curry Crusted Pork Loin, Chicken Pot Pie, Cider Braised Chicken

VEGAN: Yucatan Roasted Veggies, Roasted Cauliflower w/ Tomatoes, Steamed Broccoli, Black Beans, Whole Five Grain Blend, Spanish Rice, Ancho Lime Pinto Beans, Local Hunan BBQ Tofu, Gluten Free Lasagna, Green Wheat Freekeh Hash, Shiitake Lo Mein

RAW (vegan): Living Spaghetti, Living Coleslaw, Raw Kale Salad

VEGETARIAN: Five Spice Roasted Butternut Squash, Mashed Sweet Potatoes

SOUPS: Truffled Cauliflower Soup (contains chicken stock), Chicken “Noodle” Soup, Broccoli & Cheddar Soup (vegetarian)

SALAD BAR PREPARED SELECTIONS: Grilled Marinated Chicken, Homestyle Chicken Salad, Homestyle Tuna Salad, Chickpea Salad (vegan), Yedinich Salata (vegan), Homestyle Dilled Potato Salad (vegan), Forbidden Rice Salad (vegan), Artichoke Salad (vegan), Greek Wheat Berry Salad (vegetarian), Vegan Nappa Coleslaw (vegan), Citrus Cous Cous Salad (vegan), Stuffed Grape Leaves (vegan), Oven Fried Tofu (vegan)

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