Mid Spring Menu

April 19, 2013 § Leave a comment

This month is a mish mash- lots of different influences from Italian to Indian to Thai to all American. It is also the season of leeks and ramps, which I love, and are represented in several dishes. Please let me know how you guys like everything!

  • Linguini tossed in cashew pesto with broccoli, potatoes and two-year aged raw milk Parmigiano Reggiano. It might seem funny to add the potatoes, but i’ve been told this is the authentic Italian method!
  • Fresh mandarin orange segments tossed in rasberries, raw honey and lemon.
  • Chicken breast, potatoes and peas in a fresh cilantro laden coconut milk curry.
  • Buttered jasmine rice.
  • Omega-3 egg salad with red onion and celery with fresh sour dough from *SCRATCH*
  • Jicama flowers in lime juice, EVOO, cayenne and paprika.
  • Farmed white trout in Thai ginger dressing.
  • Buttered couscous with edamame and carrots.
  • Agave sweetened teriyaki chicken thighs.
  • Buttered and blanched baby spinach.
  • Ruby Crescent fingerling potatoes w/ lemon and fresh mint.

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