DOCSLIB.ORG

RESERVE CLUB Featured Recipe

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
RESERVE CLUB Featured Recipe RESERVE CLUB February 2014 WE HOPE YOUR NEW YEAR IS OFF TO A GREAT START with friends, family, and great wine! Although the phenomenal 2013 harvest has passed, our winemaking team continues to work hard preparing for the next vintage. In the vineyard, vines are carefully pruned to ensure healthy growth for the new crop, signifying the start of the 2014 grape growing season. While the vines and wines are being tended to, the tasting room team is looking forward to a new year full of events and private tastings. As a wine club member, we offer VIP access to a variety of elevated experiences. Every option is complimentary to members each year - including three guests! Grand Cru – an expertly-led barrel tasting experience served with artisan cheeses and charcuterie Candlelight Tasting – an intimate, candlelit setting for wine tasting with gourmet chocolates Poet’s Loft– sample small production and reserve wines paired with wine country accompaniments in our private loft For more information or to make a reservation, visit www.cosentinowinery.com/tasting-options or call (800) 764-1220. Cheers! ~ Club Cosentino Featured Recipe STRIP STEAK WITH HOMEMADE WORCESTERSHIRE SAUCE Worcestershire Sauce is a perfect blend of salty, sweet, spicy, and sour, and lends great flavor to a variety of dishes. It’s surprisingly easy to make at home and takes only 10 minutes to prepare! The great thing about making your own is that you can adjust the salty, spicy, sour, or sweet to your tastes. Ingredients • 4 New York strip steaks (12-to-14-ounces), trimmed of excess fat • 4 teaspoons olive oil • ½ cup homemade Worcestershire sauce • Coarse salt and freshly ground black pepper Preparation Preheat oven to 450 degrees, while preheating a large skillet or grill pan over medium-high heat. Rub ½ teaspoon olive oil on each side of the steaks then season with salt and pepper. Place steaks on hot grill pan and cook for 2 minutes, then turn each steak one-quarter turn to create grill marks, and cook for an additional 2 minutes. Flip steaks and continue cooking for 4 minutes for medium-rare. Transfer steaks to a large baking sheet and into oven; roast until an instant-read thermometer reaches 140 degrees, about 4 to 6 minutes for medium- rare. Place each steak on a serving plate and drizzle with two tablespoons of Worcestershire sauce. Serve immediately with side of fresh veggies, blue cheese mashed potatoes, and a glass of 2011 Vintner’s Blend. WORCESTERSHIRE SAUCE Ingredients • 1/2 cup apple cider vinegar • 1/4 teaspoon dry mustard Place all ingredients in a medium saucepan and bring to a boil, stirring • 2 tablespoons soy sauce • 1/4 teaspoon onion powder constantly. Simmer 1-2 minutes and let cool before serving. Leftover • 2 tablespoons water • 1/4 teaspoon garlic powder sauce can be stored in the refrigerator for up to 30 days and used for • 1 tablespoon brown sugar • 1/8 teaspoon cinnamon marinades, chicken or vegetable stir-fry, or add a splash to red pasta • 1/4 teaspoon ground ginger • 1/8 teaspoon black pepper sauce for a boost of flavor. WWW.COSENTINOWINERY.COM | EMAIL: [email protected] | PHONE: 707.921.2898 RESERVE CLUB FEATURED WINES 2009 Cabernet Sauvignon, Oakville, Napa Valley Club Exclusive New Release A classic Oakville Cabernet Sauvignon with lavish notes of blackberry, rich vanilla, and warm spice. Once open, the tannins soften evenly around bright red fruit and subtle cedar. WINEMAKING The Oakville appellation of the Napa Valley is well-known for producing some of the best Cabernet Sauvignon in the world. The climate is perfectly balanced; not too hot and not too cold. This full-bodied wine was aged in 100% French Oak, 84% new. FOOD PAIRING Delicious alongside braised short ribs, wild mushroom risotto, or kurobuta pork. COMPOSITION 100% Cabernet Sauvignon OPTIMAL AGING: Drink now through 2020 RETAIL: $100 Club RE-ORDER PRiCE: $80 2011 Vintner’s Blend, Sonoma County Club Exclusive New Release Bold aromatics of allspice and blackberry are signature characteristics of our 2011 Vintner’s Blend. The palate shows robust flavors of toasted oak and a Buff Varietal Grey Black gold foil vivid fruit profile packed with notes of cherry and plum. 200 45 E 200 45 E 200 45 E200 45 E 175 45 EY WINEMAKING While Cosentino usually focuses on crafting wines from Napa grapes, Sonoma County is also known for being one of the world’s greatest grape growing regions. With miles of beautiful coastline and the Russian River Valley, warm days and cool, foggy nights produce the perfect balance of fruit, tannin, and acidity. Malbec gives the wine a deep color and hints of blackberry, while the Petit Verdot adds tannin and texture. Zinfandel offers up bright fruit while Merlot provides backbone and structure to the wine. FOOD PAIRING Serve with our featured recipe of strip steak with homemade Worcestershire sauce, or enjoy with portabella mushroom burgers. COMPOSITION 55% Malbec, 16% Petit Verdot, 15% Zinfandel, 14% Merlot OPTIMAL AGING: Drink now through 2016 RETAIL: $48 Club RE-ORDER PRiCE: $38.40.
Load more

Recommended publications
  • Kentucky Fried Tofu with Potato Wedges & Homemade
    KENTUCKY FRIED TOFU WITH POTATO WEDGES & HOMEMADE BBQ Is your household new to tofu or looking for fun ways to use this protein-packed, super affordable, vegetarian ingredient? Our spin on fried chicken is a great way to introduce this tofu in a delicious way. Breaded with flour and cornflakes, this dish has a great crunch and the homemade BBQ will take your dinner to the next level! Ingredients Directions 14 oz tofu Read through entire recipe before getting started. 1.5 c flour Wash and dry all produce. Preheat oven to 400ºF 1 lb potatoes 1 can corn 1. Slice tofu in half like a book. Place a few paper towels or napkins underneath 1 - 15 oz can tomato sauce and on top of the tofu. Then add the other piece of tofu on top. Place a heavy 2 oz mustard skillet or cutting board on top. Allow at least 10 min to drain. Small dice onion. 1 onion Mince or grate garlic. Cut potatoes into wedges. 4 cloves garlic 1 c corn flakes 2. Prepare BBQ sauce: Heat 1 tbsp oil in a medium sauce pan over med-high heat. Add onion and cook 3-4 min until translucent. Add garlic and cook 1-2 min. Add From your pantry tomato sauce, mustard, vinegar, sweetener, and Worcestershire sauce. 1/2 c vinegar (any type) Season with salt and pepper. Whisk to incorporate. Simmer uncovered for 10-12 1/3 cup sweetener (sugar, min until sauce thickens. Remove from heat and allow to cool. honey, etc.) 2 tbsp Worcestershire 3.
    [Show full text]
  • Post 60 Recipes
    Post 60 Recipes Cooking Measurement Equivalents 16 tablespoons = 1 cup 12 tablespoons = 3/4 cup 10 tablespoons + 2 teaspoons = 2/3 cup 8 tablespoons = 1/2 cup 6 tablespoons = 3/8 cup 5 tablespoons + 1 teaspoon = 1/3 cup 4 tablespoons = 1/4 cup 2 tablespoons = 1/8 cup 2 tablespoons + 2 teaspoons = 1/6 cup 1 tablespoon = 1/16 cup 2 cups = 1 pint 2 pints = 1 quart 3 teaspoons = 1 tablespoon 48 teaspoons = 1 cup Deviled Eggs Chef: Phil Jorgensen 6 dozen eggs 1 small onion 1 celery hot sauce horse radish mustard pickle relish mayonnaise Worcestershire sauce Boil the 6 dozen eggs in salty water While the eggs are boiling dice/slice/ grate, the celery and onion into itty bitty pieces put them in the bowl. Eggs get cooled best with lots of ice and more salt Peel and half the eggs. Drop the yokes in the bowl with onion / celery add mustard, mayo, relish Begin whupping then add some pepper 1/4 hand and 1 teaspoon of salt. Add some Worcestershire sauce 2-4 shakes Add some hot sauce 2-3 shakes. Add about 1/4 to 1/2 cup of horse radish. Keep whupping till thoroughly mixed then stuff eggs as usual. Ham Salad Chef: Brenda Kearns mayonnaise sweet pickle relish ground black pepper salt smoked boneless ham 1 small onion 2 celery stalks Dice 2 to 4 lbs smoked boneless ham. Dice 2 stalks of celery and 1 small onion. Mix ham, celery and onion with 1 to 2 cups mayonnaise. Add 1/2 teaspoon of freshly ground black pepper and 1 1/2 teaspoons salt add more to taste.
    [Show full text]
  • The Japan News / Recipe
    Recipe Depth and variety of Japan’s cuisine The “Delicious” page, published every Tuesday, introduces simple recipes, restaurants across the country and extensive background information about Japanese washoku cuisine. By uncovering the history of Japanese food and sharing choice anecdotes, we make cooking at home and dining out even more fun. Our recipe columns In this column, we look back over changes in Japanese cuisine by featuring popular recipes carried in The Yomiuri Shimbun over the past century. Preparing a meal for oneself often comes with many complaints such as, “Cooking just for me is annoying,” and “I don’t know if I can eat everything by myself.” In this series, cooking researchers share tips for making delicious meals just for you. In this column, Tamako Sakamoto, a culinary expert who previously wrote the column “Taste of Home” for The Japan News, introduces tips for home-style dishes typically enjoyed by Japanese families. Taste of Japanese mom Chikuzen-ni Chikuzen refers to northwestern Fukuoka Prefecture. Although the dish is widely known as Chikuzen-ni, local people usually call the dish game-ni. There are several possible origins of the name. One idea is that it comes from “gamekomu,” a local dialect word for “bringing together” various leftover vegetables, even scraps, in a pan. Another theory is that turtle (kame) or soft-shelled turtle (suppon) were cooked together. There are also various views about the roots of the dish. One is that it was a battlefield dish of the Kuroda clan in the Chikuzen district, while another suggests the dish was created by warriors who were stationed in Hakata, Fukuoka Prefecture, when Toyotomi Hideyoshi sent a large army to the Korean Peninsula in the 16th century.
    [Show full text]
  • CRISPY TOFU BITES SANDWICH with SPICY BBQ SAUCE and SOUTHERN SLAW Yield: 3 Cups Ingredients Amounts
    CRISPY TOFU BITES SANDWICH WITH SPICY BBQ SAUCE AND SOUTHERN SLAW Yield: 3 Cups Ingredients Amounts BBQ Rub Salt 1 Tbsp. Ground black pepper 1 Tbsp. Sweet paprika 1 Tbsp. Dark brown sugar 1 Tbsp. Onion powder ¾ tsp. Granulated garlic ¾ tsp.. Ancho or New Mexico Chili, ground 1 Tbsp. Dry mustard ¾ tsp. Cumin ½ tsp. Spicy Barbecue Sauce Ketchup 1 cup Water ½ cup Apple cider vinegar ¼ cup Brown sugar ¼ cup Onion powder ¼ Tbsp. Ground mustard ¼ Tbsp. Spanish paprika ¼ Tbsp. Worcestershire sauce, vegan ½ Tbsp. Molasses 1 Tbsp. Cayenne as needed Ground black pepper ¼ tsp. Salt as needed Southern Slaw Cabbage, green fine julienne 4 cups Red cabbage, fine julienne ½ cup Carrot, fine julienne ½ cup Green onions, finely chopped ¼ cup Ground black pepper ¼ tsp. Salt as needed Cider vinegar ¼ cup Olive oil 1 Tbsp. Sugar 2 tsp. Celery seeds ¼ tsp. Ground black pepper to taste Salt to taste Assembly Nasoya Crispy Tofu Bites 1 lb. Whole grain bun, toasted 4 ea. Canola oil 1 oz. Method 1. For the BBQ Rub: Combine all the spices in a bowl. 2. For the Spicy BBQ Sauce: Combine all the ingredients in saucepan and bring to a simmer. Cook for 30 – 45 minutes or until you achieve a saucy consistency. 3. For the Southern Slaw: Combine the cabbages, carrots, and onions in a bowl. Season with salt and pepper and let sit for 5 minutes. 4. In a separate bowl, combine the vinegar, oil, sugar, celery seeds and black pepper. Add to the cabbage mixture and toss to combine. Adjust seasoning with salt and pepper. Drain excess liquid prior to serving.
    [Show full text]
  • A Taste of the Peninsula Cookbook
    A TASTE OF THE PENINSULA ABOUT THIS COOKBOOK Over the years, many visitors and guests have enjoyed TABLE OF CONTENTS the delicious cuisine and libations offered across The Peninsula Hotels, which is often missed once BREAKFAST they have returned home. This special collection Fluffy Egg-White Omelette – The Peninsula Tokyo 2 of signature recipes, selected by award-winning Peninsula chefs and mixologists, has been created with these guests in mind. SOUP Chilled Spring Lettuce Soup – The Peninsula Shanghai 4 These recipes aim to help The Peninsula guests recreate the moments and memories of their SALADS AND APPETISERS favourite Peninsula properties at home. The Stuffed Pepper and Mushroom Parmesan – The Peninsula Shanghai 6 collection includes light and healthy dishes from Heritage Grain Bowl – The Peninsula New York 7 The Lobby; rich, savoury Cantonese preparations Charred Caesar Salad – The Peninsula Beverly Hills 8 from one of The Peninsula Hotels’ Michelin-starred restaurants; and decadent pastries and desserts that evoke the cherished tradition of The Peninsula CHINESE DISHES Afternoon Tea. Cocktail recipes are also included, Barbecued Pork – The Peninsula Hong Kong 10 with which guests can revisit the flavours of Chive Dumplings – The Peninsula Shanghai 11 signature Peninsula tipples. Steamed Bean Curd with XO Sauce – The Peninsula Beijing 12 Summer Sichuan Chicken – The Peninsula Tokyo 13 By gathering these recipes, The Peninsula Hotels Fried Rice with Shrimp – The Peninsula Bangkok 14 aims to share a few of its closely guarded culinary
    [Show full text]
  • Meat Substitutes
    MMeeaatt SSuubbssttiittuutteess Tofu, made from soybeans, is a hearty and very flexible food. Think of it as a blank slate, an excellent substitute for fish, chicken, cheese, cream, eggs, and mayonnaise. Tofu packed in water should be drained before using. Tofu can be either soft or hard. Soft tofu blends into a smooth cream and is excellent in desserts. Hard, or firm, tofu retains its shape, and can be sliced or crumbled. Firm or extra-firm tofu can be drained and then pressed firmly using cheese cloth to remove excess water. Crumble, slice, or dice it, and add it to the skillet to add more protein to your favorite vegetables and seasonings. Marinate tofu the way you would chicken or fish—with herbs, citrus juice, cracked black pepper, vinegar, tamari, soy sauce, or wine. Cook marinated tofu in a sprayed skillet, under the broiler, or on a sprayed grill until it is nicely browned on both sides. Try freezing a drained block of tofu. After it thaws, frozen tofu soaks up marinades easily since it becomes more porous in the freezing process. It also changes slightly in consistency, becoming chewier. Seitan is a wonderful substitute for chicken or beef, and comes in both flavors. Derived from wheat in a process that extracts the gluten or wheat protein, it slices and dices easily without falling apart, and is delicious plain. Tempeh is a form of fermented, unprocessed tofu; it is remarkably nutritious. It usually comes in hard bricks that can be sliced or chopped, then added to stir- fries or chilies.
    [Show full text]
  • Thai Instant Pot Chicken Curry
    Warm Winter Recipes Thai Instant Pot Chicken Curry Ingredients: • 3 Tbsp Thai red curry paste • 14 oz. can coconut milk • 1 lb boneless chicken breasts or thighs sliced into thin bite sized pieces • 1/4 cup chicken broth • 2 Tbsp fish sauce more to taste • 2 tsp brown sugar or to taste • 1 Tbsp lime juice • 1 cup red and/or green bell pepper cubed • 1 cup carrots sliced • 1/2 cup onion cubed • 1/2 cup canned bamboo shoots • 2-4 TBSP lime juice Preparation: 1. Select ‘Saute’ and stir in red curry paste and 1/2 can of coconut milk until mixture is bubbly, about a minute or two. 2. Press 'Cancel'. 3. Stir in chicken, remaining coconut milk, and chicken broth. 4. Close Instant Pot and make sure steam release handle is in the ‘Sealing’ position. 5. Cook on 'Manual' (or 'Pressure Cook') mode for 4 minutes. 6. Do a Quick Release of pressure and open the Instant Pot. 7. Stir in fish sauce, brown sugar, lime juice, bell pepper, carrots, onions, bamboo shoots 8. Press 'Saute' and cook until vegetables are crisp-tender, 3 to 5 minutes. (Be sure not to overcook. Vegetables will continue to cook in the residual heat. 9. Taste and adjust with more fish sauce, brown sugar or lime juice. 10. Stir in lime juice to taste 11. 11. Serve with Instant Pot Jasmine Rice. Makes 4 servings NOTE: You can also make this right on the stovetop in a large skillet or pot! Quick and Easy Mole-Style Sauce This traditional sauce from the central and southern regions of Mexico comes in all different varieties, but most all combine chile peppers, chocolate and nuts.
    [Show full text]
  • Lunch Special Hot Entrées
    LUNCH SPECIAL HOT ENTRÉES Served Monday through Friday 11:30 am – 2:00 pm Add miso soup & ginger salad Add to any lunch special Miso soup +1 to entree +4 Ginger salad +1 Sizzling Plates cabbage, carrot, onion and broccoli medley with white rice Bento Box TERIYAKI KATSU cabbage, carrot, onion and broccoli medley with white rice, grilled/broiled and brushed with panko coated and lightly fried with ginger salad, spring roll and orange teriyaki reduction Japanese worcestershire sauce BEEF 6 oz 16 TORIKATSU 16 TERIYAKI KATSU USDA Certified Angus ribeye filet chicken breast grilled/broiled and brushed with panko coated and lightly fried with BEEF 14 oz 25 TONKATSU 15 teriyaki reduction Japanese worcestershire sauce USDA Certified Angus ribeye steak pork cutlet BEEF 11.5 TORIKATSU 11 CHICKEN 15 FISH KATSU 17 USDA Certified Angus chicken breast USDA All Natural, antibiotic and white fish ribeye filet TONKATSU 11 steroid free breast CHICKEN 10.5 pork cutlet ADD-ONS SEAFOOD 17 USDA All Natural, antibiotic FISH KATSU 11.5 sea scallop, shrimp, kani, white fish BEEF 3 oz 7 and steroid free breast white fish SALMON 16 SHRIMP SKEWER 6 SALMON 11.5 Faroe Islands or Scottish skin-on filet SCALLOP 7 Faroe Islands or Scottish SHRIMP 16 CHICKEN 6 skin-on filet Alaskan butterfly shrimp SAUTEÉD SEASONAL 7 SHRIMP 11 SEASONAL VEGETABLES 15 MUSHROOMS Alaskan butterfly shrimp SEASONAL 10 334 East Bay Street VEGETABLES Ansonborough Square Tempura lightly battered, delicately fried; served with tentsuyu sauce and white rice Downtown Charleston Noodle Soup SEAFOOD
    [Show full text]
  • 08 APRIL Cat Smaller.Indd
    ASSOCIATEDEEDD BUYERS Distributor of Natural, Organic, Specialty & Ethnic Foods APRIL TABLE OF CONTENTS Grocery Brand Name Index 6 2008 PRICELIST Order & Delivery Schedules 14 Policies and Procedures 15 New Items 18 BUSINESS HOURS Key 19 Monday-Friday Hot Deals 22 8:30-4:30 Case Stack Deals 23 Books and Bulk Items 29 Frozen Items 45 REACH US AT Grocery - Ethnic Foods 58 5 Commerce Way Grocery by Category 72 PO Box 399 Household and Miscellaneous 124 Barrington, NH 03825 Remedies and Supplements 130 (p)603.664.5656 Personal Care 134 (f)603.664.8840 Pet Foods and Care 144 Refrigerated Items 146 FOR ORDERS SHIPPED BETWEEN MARCH 31 - MAY 2 TABLE OF CONTENTS PASTA 105 ANNIE’S HOMEGROWN PASTA SAUCES 107 cookies BRAND NAME INDEX 6 PIZZA SAUCES & CRUSTS 107 crackers, bread sticks & rice cakes ORDER & DELIVERY SCHEDULE 14 PREPARED FOODS, CANNED 108 prepared foods, canned POLICIES & PROCEDURES 15 PREPARED FOODS, PACKAGED 108 prepared foods, packaged NEW ITEMS 18 PRESERVES, SWEETENED 109 ANNIE’S NATURALS BOOKS & BULK ITEMS 29 PRESERVES, UNSWEETENED 110 condiments, cooking BBQ sauces FROZEN FOODS 45 PRESERVES & SPREADS, BUTTERS 111 condiments, cooking marinades RICE 111 condiments, cooking worcestershire GROCERY - ETHNIC FOODS 58 condiments, salad dressings GROCERY BY CATEGORY 72 SEA VEGETABLES 112 SEAFOOD 112 condiments, sandwich spd, mustard HOUSEHOLD & MISC. 124 SNACK & SNACK BARS 112 condiments, sandwich sprd, ketchup REMEDIES & SUPPLEMENTS 130 SOUPS, CANNED & ASCEPTIC 115 APPALACHIAN NATURALS PERSONAL CARE 134 SOUPS, CUPS & DRY MIXES 115 condiments,
    [Show full text]
  • Tofu Jerky First Published in Freewheelin ' October 2007
    Road Food: Tofu Jerky first published in Freewheelin ' October 2007 From Arleene Arnold I took dehydrated Tofu Leather to the Heart of the South Tour (GASP 2007). Many wanted the recipe so I thought I would submit it to the newsletter. It is not my recipe however, it is from: Babes In The Woods by Bobbi Hoadley, Globe Pequot Press. Connecticut 2003. Tofu Jerky Cake of extra firm tofu. (I found the "grainier" tofu worked better than the "silky" tofu.) Marinade: 1/2 cup soy sauce 1/4 cup water 1 tbsp. Worcestershire sauce 1 tbsp. honey 1 tsp. each paprika and onion powder 2 cloves garlic, crushed 1 tsp black pepper Drain and slice the tofu into 1/4 inch strips. Mix the marinade well. Place the tofu on a cookie sheet in a single layer and port the marinade over it. Cover with plastic wrap and refrigerate overnight, turning once. Spread the tofu on a tray and dehydrate for 4 to 6 hours in your oven at 150 F, in a dehydrator at 125 F, or according to manufacturers directions. Dry until leathery but still bendable. Sweet Tofu Jerky Cake of extra firm tofu Marinade 1/4 cup maple syrup 1/4 cup water 2 tsp soy sauce 2 tsp dark brown sugar Drain and slice the tofu into 1/4 inch strips. Mix the marinade well. Place the tofu on a cookie sheet in a single layer and pour the marinade over it. Cover with plastic wrap and refrigerate overnight, turning once. Spread the tofu on to a tray and dehydrate for 4 to 6 hours in your oven at 150 F, in a dehydrator at 125 F, or according to manufacturers directions.
    [Show full text]
  • Hainanese Chicken Rice
    From My Kitchen: Readers’ Choice Top 10 Recipes from Focus:Snap:Eat Words and images by Benjamin Seto Copyright © 2016 Benjamin Seto All rights reserved. No parts of this ebook should be excerpted or distributed without the owner’s permission. For more information, contact Benjamin Seto at [email protected] Introduction In September 2016, I marked 10 years of food blogging in the San Francisco Bay Area. And can you believe in all that time, this is my very first cookbook? In the next few pages, you’ll see the Top 10 most viewed recipes that can be found on my Focus:Snap:Eat food blog. Coincidentally, many are Chinese favorites from my youth growing up in Honolulu, which makes me wonder if I’m getting a lot of page hits from China? ;-) Whoever is reading my recipes, I thank you for your interest and hope you enjoy this collection of readers’ choices. Cheers, Ben 1 Hainanese Chicken Rice 2 I don’t think there’s a better dish to celebrate Hainanese Chicken Rice the pure chicken-ness of a good chicken Makes 4 servings than Hainanese chicken rice. Ingredients: If you’re not familiar with this dish, it’s 1 whole organic or free-range chicken (about 3 to 3.5 lbs.) extremely popular in Southeast Asia. In fact, 2 cups jasmine rice 1 English cucumber even though it was created in Hainan — an 2 to 4 stalks of green onion island province in Southern China — it was fresh ginger root adopted by other nearby Asian countries 4 cloves garlic 1 shallot and became so popular in Singapore that 1 star anise (optional) it’s considered the national dish.
    [Show full text]
  • Fresh Produce Dairy
    Garden Market Grocery List 1 March 28, 2020 / Call 802-856-7355 from 10am to 3pm FRESH PRODUCE DAIRY Apple (Red) Vegan Butter Earth Balance Baby Bok Choy Plain Skyr Gammelgarden Large or Small Bananas Maple Skyr Gammelgarden Large or Small Basil Jammin Skyr Gammelgarden Small Blueberries Fresh Mozzarella Maplebrook Cantaloupe Fresh Feta Maplebrook Carrots (2lbs) Unsweetened Vegan Celery Creamer Milkadamia Pint Cilantro Whipped Cream Natural By Nature Dill 2% Milk Organic Valley Half Gallon English Cucumber 1% Milk Organic Valley Half Gallon Ginger Root Sour Cream Organic Valley 8 oz Lemon Cream Cheese Organic Valley 8 oz Lemongrass Maple Butter Ploughgate Creamery 8 oz Limes Unsalted Butter Ploughgate Creamery 8 oz Mango Cultured Butter Vermont Creamery 1 lb Mushrooms Maitake (3.5oz) Goat Cheese Vermont Creamery 4 oz Mushrooms Oyster (3.5oz) Orange Parsely Pineapple Potatoes (5lbs) Red Onion Romaine Lettuce Sunflower Sprouts Tomato Roma Tomatoes Cherry (pint) Supplies are limited. Call early! Check our Facebook and Instagram for daily updates: @gardencafeandgallery / 802-856-7355 / www.gardencafeandgallery.com Garden Market Grocery List 2 March 28, 2020 / Call 802-856-7355 from 10am to 3pm Balsamic Vinegar Newman's Own BBQ Sauce Annie's Black Beans Eden Bulgur Bob's Red Mill Butter Beans Eden Cannellini Beans Eden Canola Oil Non Stick Spray Spectrum Chai Latte Mix Tazo Coconut Milk Pacific Foods Cornstarch Bob's Red Mill Couscous M'hamsa Creamy Peanut Butter Earth Balance PERISHABLES Dark Brown Sugar Now! Tuna American Tuna Diced Tomatoes
    [Show full text]