DOCSLIB.ORG

[email protected] | 571-429-4705 LUNCHBOX CLASSICS

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Neworder@Tryhungry.Com | 571-429-4705 LUNCHBOX CLASSICS CATERING hungrycatering.com | [email protected] | 571-429-4705 LUNCHBOX CLASSICS 1 Choose an Entrée El Monte Sandwich (8 minimum) contains soy Grilled marinaded chicken thighs (anaheim chiles, arbol chiles, MSG, salt, spices, orange juice, lime juice, canola oil), guacamole (avocados, red onion, cilantro, salt, lime juice, jalapeno), sweet and sour sauce (pineapple juice, orange juice, soy sauce, bell pepper, dried apricot, tomato paste, garlic, canola oil, ginger), and dill pickles on ciabatta Turkey Club (8 minimum) contains eggs Roast turkey breast, bacon, avocado, honey mustard (mayonnaise, yellow mustard, honey), and tomatoes on sourdough The RB (8 minimum) contains dairy contains eggs Roast beef (top round, garlic, herbs, oil, salt), dill aioli (mayonnaise, ketchup, red onion, dill, pickles), red onion, pickles, sourdough, havarti cheese and pickles on sourdough Gardener (8 minimum) vegetarian contains dairy contains eggs Avocado, cucumber, pepper relish (piquillo peppers, peppadew peppers, red onion), mozzarella cheese, green goddess (mayonnaise, sour cream, tarragon, cilantro, basil, lemon juice, lemon zest, salt, garlic), red onion 2 Choose Two Sides (included with entrée) Roasted Applesauce vegetarian vegan gluten-free Roasted apples and apple cidar Creamy Cole Slaw vegetarian gluten-free Green cabbage, orange carrots, fennel, red onion, dressing (mayonnaise, sour cream, apple cider vinegar, salt, sugar, celery seed, buttermilk) Loaded Potato Salad gluten-free Gold potatoes, mayonnaise, sour cream, scallion, chives, cheddar, bacon, salt Route 11 Potato Chips vegetarian vegan gluten-free Chef Bryan Potatoes, expeller pressed high oiliec sunflower oil, salt Born and Bred in Frederick, Maryland, Bryan Voltaggio is a DC food scene hometown hero. The James Beard finalist and Top Chef star is the executive chef of local restaurants VOLT, Lunchbox, Family Meal, RANGE, and AGGIO. As a father and a chef, Voltaggio is a passionate philanthropist and has raised over three quarters of Additional sides $4.00 per person. All menus can be served buffet style or individual boxed meals. 571-429-4075 | [email protected] a million dollars for Share Our Strength and the No Kid Hungry campaign. LIGHT MEDITERRANEAN 1 Choose an Entrée Blue Catfish Batonette (8 minimum) contains eggs Blue catfish, flour, lemon caper sauce (lemon, garlic, caper, canola oil, egg whites, dijon mustard) salt, pepper Curried Cauliflower Steaks (8 minimum) vegetarian gluten-free Cauliflower, curry powder, canola oil, olive oil, brown sugar, salt, pepper, sumac dressing (pomegranate molasses, orange juice, sumac, red wine vinegar, sugar), lemon lado (honey, lemon juice, olive oil) Chicken Salad Sandwich (8 minimum) contains dairy contains nuts contains eggs Potato roll (potato, flour, buttermilk, yeast, sugar, shortening) sage mayo (egg, canola oil, walnut oil, sherry vinegar, sage) walnuts, celery, red onion, chicken, rice, grapes, dried apricot, salt, pepper Chicken Milanese (8 minimum) contains dairy contains eggs Chicken, panko crumbs, lemon, parmesan, oregano, thyme, parsley, flour, egg yolk, lemon garlic Aioli (garlic, lemon, canola oil, dijon mustard, egg white) salt, pepper 2 Choose Two Sides (included with entrée) Garlic Roasted Potatoes vegetarian vegan gluten-free Potato, garlic, shallot, parsley, canola oil, salt, pepper Pasta and Whole Grains Salad vegetarian contains dairy Orzo, barley, farro, black olive, artichoke, red pepper, feta, spinach, peas, parsley, white balsamic vinaigrette (olive oil, canola oil, basil, oregano, garlic, shallot, lemon, dijon, honey) salt, pepper Sautéed Green Beans vegetarian vegan gluten-free Green beans, garlic, shallot, lemon, salt, pepper Chef Ris Spaghetti Squash vegetarian gluten-free Spaghetti squash, mint, shallot, raisin, pomegranate, canola oil, lado-lemon dressing (lemon, olive oil, honey), salt, pepper James Beard Award nominated Ris Lacoste is chef and owner the West End DC bistro, RIS, which is listed in the Michelin Guide DC as one of DC’s top restaurants. Meat lovers should treat themselves to Chef Ris’ tender and delicious Braised Beef Additional sides $4.00 per person. Short Ribs with spinach and creamy mashed potatoes! All menus can be served buffet style or individual boxed meals. 571-429-4075 | [email protected] HOT & HEALTHY LUNCH 1 Choose an Entrée Roasted Chicken Breast (8 minimum) Chicken, garlic, olive oil, salt, pepper, paprika Roasted Salmon (8 minimum) Salmon, garlic, olive oil, salt, pepper, lemon juice Flank Steak (8 minimum) Flank steak, garlic, olive oil, salt, pepper Marinated & Grilled Tofu (8 minimum) vegetarian vegan contains soy Tofu, garlic, olive oil, salt, pepper, paprika, parsley, lemon juice 2 Choose Two Sides (included with entrée) Mixed Greens with White Balsamic Vinaigrette vegetarian vegan Spring mix, carrots, tomato, cucumber, white balsamic vinegar, mustard, oregano, olive oil, salt, pepper Cauliflower Mash vegetarian vegan contains nuts Cauliflower, coconut milk, garlic, salt, pepper Sweet Potato Wedges vegetarian vegan Sweet potato, garlic, salt, pepper, paprika Cumin Carrots with Pepitas vegan contains nuts Chef Rachelle Carrots, olive oil, salt, pepper, garlic, cumin, pepitas (pumpkin seeds) Health nuts take notice! Chef Rachelle has channeled her CIA training and years of experience at five-star restaurants into becoming a master at making healthy food Additional sides $4.00 per person. truly delicious. Enjoy her tasty food while knowing it’s also great for your body. All menus can be served buffet style or individual boxed meals. 571-429-4075 | [email protected] FILIPINO CLASSICS 1 Choose an Entrée Adobo Chicken Wings (8 minimum) contains soy Chicken wings, lemon juice, lemon zest, tamari soy sauce, garlic ginger, rice wine vinegar, salt, pepper Roasted Salmon (8 minimum) vegetarian Salmon, thyme, rosemary, garlic, olive oil, salt, pepper, lemon Chick Pea Spinach Stew (8 minimum) vegetarian vegan Chickpea, spinach, tomato, shallots, pickled garlic, cumin, tumeric, olive oil, salt, pepper, cayenne pepper Cabbage Wrapped Cod with a Tamarind & Meso Sauce (8 minimum) vegetarian Cod, tamarind paste, meso paste, tomato, red pepper flakes, salt 2 Choose Two Sides (included with entrée) Jasmine Rice vegetarian vegan Long grain jasmine white rice, water Turmeric Fried Rice vegetarian vegan Long grain jasmine white rice, water, olive oil, garlic, turmeric, cayenne pepper, salt, pepper, green peas, carrots Seasonal Vegetable Medley vegetarian vegan contains soy Broccoli, zucchini, yellow squash, red bell pepper, onion, garlic, tamari soy sauce, ginger Stir Fried Broccoli vegetarian vegan contains soy Chef Irene Broccoli, garlic, ginger, tamari soy sauce Chef Irene is one of HUNGRY’s great international chefs. She was born in the Philippines and is a graduate of the prestigious L’Academie De Cuisine -- where Chef Irene perfected bringing the flavors of Manila to the western palate. If you love or are curious about Filipino cuisine, you simply must try Chef Irene’s menu. Chef Additional sides $4.00 per person. 571-429-4075 | [email protected] Irene is also a mainstay on Capitol Hill, so today you’ll dine like our Senators and All menus can be served buffet style or individual boxed meals. Congressmen do – and really enjoy her delicious dishes! CAJUN AMERICAN 1 Choose an Entrée Cajun Spiced Chicken (8 minimum) gluten-free Grilled chicken seasoned with flavorful & savory cajun spices with just the right amount of heat Cajun Spiced Salmon (8 minimum) gluten-free Panseared Salmon season with flavorful & cajun spices with just the right amount of heat Penne Pasta with Cajun-Spiced Alfredo Sauce (8 minimum) vegetarian A rich & creamy Cajun-spiced Afredo sauce covers penne & spinach in Chef Ama’s version of this classic Italian favorite Cajun Spiced Shrimp (8 minimum) vegetarian Shrimp, cajun seasoning, olive oil 2 Choose Two Sides (included with entrée) Dirty Rice gluten-free Ground beef, creole seasoning, bell peppers mixed in with fresh steamed rice White Rice vegetarian White rice, salt, pepper, and water Mixed Greens Salad vegetarian vegan gluten-free A fresh mixed green salad with cherry tomatoes carrots cucumber balsamic vinaigrette Chef Ama Summer Berry Salad vegetarian vegan gluten-free Mixed greens, strawberries, dried cranberries, walnuts, creamy blue cheese, and a tangy honey-lemon dressing Some say Billy Ocean wrote his hit song, “Caribbean Queen” shortly after eating Chef Ama’s cuisine. A Caribbean island cuisine specialist and an internationally acclaimed chef, Chef Ama travels the world to add new ingredients and techniques to her repertoire, thus giving you access to delicious globally-inspired dishes. Additional sides $4.00 per person. All menus can be served buffet style or individual boxed meals. 571-429-4075 | [email protected] PASTA ITALIANO 1 Choose an Entrée Spinach + Mushroom Lasagna (8 minimum) vegetarian contains dairy Spinach, ricotta cheese, parmesan cheese, mushrooms, salt, pepper, garlic, olive oil, pasta, onions, fennel, basil, oregano, tomato paste Chicken Parmesan (8 minimum) contains dairy contains eggs Chicken, seasoned bread crumbs, flour, eggs, onions, fennel, basil, oregano, tomato paste, mozzarella, parmesan Turkey Meatball in Marinara Sauce (8 minimum) contains dairy contains eggs Ground turkey, ground turkey sausage, salt, pepper, garlic, basil, parsley, bread crumbs, eggs, ketchup, tomato paste, parmesan Baked Salmon (8 minimum) gluten-free Salmon, salt, pepper, garlic, olive oil, dill 2 Choose Two Sides (included
Load more

Recommended publications
  • The Restaurant Menu
    AMAN’S TRIBUTE TO GREEK FLAVOURS Fresh, seasonal ingredients are grown in gardens and on farmland, foraged from forest floors, or plucked fresh from the oceans, then transformed by the simple alchemy of the kitchen into bold, heart-warming dishes, alive with flavors. «Kali Oreksi» Soup Salads Cold Summer Soup Greek Salad Organic Tomatoes | Kalathaki | Kalamata Olives 25 Daily Chef’s Selection 13 Leafy Salad with Colorful Cherry Tomatoes Avocado | Lemon-Dijon Mustard Vinaigrette 25 Cold Appetizer Summer Roots with Crumbled Goat Cheese Yoghurt Cheese Balls Beetroots | Carrots | Watermelon Radish | Asparagus | Bitter Orange Confit 19 Peach Carpaccio | Mint Vinaigrette 26 Warm Wild Herbs Salad Sea Bass Carpaccio Artichokes | Black-eyed Beans 25 Pink Grapefruit | Cucumber | Radish 28 Summer Salad with Black Garlic “Kaseri” Cheese Bocconcini & Ham from Proussos Monastery Strawberries | Arugula | Fennel | Almond Flakes | Melon | Nectarine 29 Balsamic-Strawberry Vinaigrette 25 Wagyu Beef Carpaccio Pasta & Rice Ossetra Caviar 89 Soya “Mince” and Fresh Tomato Signature Greek Ossetra Ikra Caviar Spaghetti 23 30gr of Caviar with Assorted Condiments and Blinis 235 Linguine with Gambari Prawns Confit Cherry Tomatoes | Citrus Zest | Herbs 36 Hot Appetizer Risotto Milanese Greek Summer Truffle | “Graviera” Cheese 35 Grilled Calamari Pumpkin Ravioli Split Pea Puree | Semi-Dried Tomatoes | Capers 27 Mascarpone | Orange | Sage 32 Fresh Fish & Seafood from the Aegean Sea Warm “Koilada” Prawns Vegan Pilaf Rice Basil | Lemon Oil 29 Vegetables | Dried Fruits
    [Show full text]
  • ELEMENTS CATERING MENU Winter 2017-2018
    ELEMENTS CATERING MENU Winter 2017-2018 Salads House Salad $4 / person Mesclun Greens with House Made Croutons and Shredded 6 Month Aged Parmesan Cheese on the side - Mission Fig Vinaigrette - Honey Orange Vinaigrette - Champagne Dijon Vinaigrette Cold Tapas Ceviche Shooters $2.5 / each Yellow Tail and Scallop Marinated in Lime Juice with Serrano Chilis, Shallots, and Cilantro, Served in a Serving Spoon Large Cheese Platter $35 Manchego, Idiazabal, Mahon, Cabra Viño, and Valdeon (Spanish Blue) Cheeses Large Charcuterie Platter $55 Serrano Ham, Spanish Dry Cured Chorizo, Sopressata, Speck, and Bressaola - Check with us about other house made charcuterie that we may have available at the time. Whole Tortilla Española $25 Spanish Omelet with Potato, Cheese, and Spinach, Cut into 1” Cubes (25) Large House Grapes Platter $22 Red Grapes Encrusted with Rogue Creamery Smoky Blue Cheese and Crushed Pistachio Duck Terrine $40 20 Portions, Duck Breast and Leg, Chestnut, and Dried Apricot, with House Mustard and Water Crackers Duck Pastrami Canapé $2.25 / each House Made Duck Breast Pastrami, with Chevre, and Cherry Compote Roasted Vegetable Canapé $1.5 / each Oil Packed Tomato, Roasted Squash, Artichoke Heart, Garlic, Leek, and Wild Mushroom Hot Tapas 24” Baguette $5 / each House Dates $2.25 / each Bacon Wrapped Medjool Dates Stuffed with Spanish Chorizo Pinchos Morunas Skewers (Pork or Chicken) $2.25 / each Grilled Pork Tenderloin, or Grilled Chicken Breast Marinated in Spanish Adobo Sauce Lamb Lollipops $3 / each House Made Lamb Merguez Sausage
    [Show full text]
  • Bell Pepper (Capsicum Annuum) a Potential Commercial Crop for Guam
    Food Plant Production August 2016 FPP-03 Bell Pepper (Capsicum annuum) A Potential Commercial Crop for Guam Joe Tuquero and Jesse Bamba, Cooperative Extension & Outreach College of Natural & Applied Sciences, University of Guam There are numerous health benefits of bell pepper. Bell peppers are rich in Vitamin C, Vitamin A, and B-complex group of vitamins including Vitamin B-1 (niacin and pyridoxine) and Vitamin B-6 (riboflavin and thiamin) (Rudrappa, 2016). Fig. 1 shows basic nutrition facts of raw, green bell pepper as provided by the United States Department of Agriculture (USDA) Introduction The bell pepper, also known as sweet pepper, is a widely cultivated vegetable crop that originates from central and South America. Although there are vari- ous shapes of sweet peppers, most are bell-shaped, which is why the term ‘bell pepper’ is more common (Department of Agriculture, Forestry, and Fisheries, Republic of South Africa, 2013). They belong to the same species as many varieties/cultivars of hot chili peppers, Capsicum annuum. The major difference along with the commonly larger bell shape is that bell peppers are considered “sweet” and chili peppers are “hot”. Bell peppers are very popular throughout the world. They are sold as a fresh vegetable in markets. In Guam stores, fresh bell green peppers average $4.00/ Fig. 1. Nutrition facts of raw, green bell pepper. Source: USDA lb, and fully ripened red, yellow, or orange bell pep- pers are usually sold at $4.99 to $6.99/lb. Growing Bell Pepper Bell peppers can be transplanted as a seedling or Bell peppers are commonly used as a fresh vegetable direct-seeded in to the ground (University of Missouri in salads and sandwiches, and as a cooked vegetable Extension, 2010).
    [Show full text]
  • The Family Favorites Caesar Dressing and White Anchovies
    APPETIZERS Salads & Sandwiches Bruschette Miste | 13 Soup di giorno | 5/8 Grilled breads topped with chopped tomatoes and basil, white bean spread and artichoke salads. house salad | 7/13 Field greens, marinated olives, artichoke hearts Mozzarella Bread al Forno | 9 and tomato with lemon-parsley vinaigrette. Fresh baked bread with garlic butter, Mozzarella and basil marinara sauce. Winter Salad | 10/18 Dried apricot and dried cherry, spiced almonds, Gorgonzola Buffalo-Style Calamari | 15 cheese with a Concord grape vinaigrette and field greens. Sautéed with sweet & hot peppers, garlic, hot sauce and Gorgonzola cheese over field greens Grilled Romaine Caesar Salad | 14 with balsamic dressing. Lightly charred hearts of Romaine, grape tomatoes, focaccia croutons, Parmigiano-Reggiano cheese, The family favorites Caesar dressing and white anchovies. Filet Mignon and Risotto Sticks | 12 Stuffed Pepper Sandwich | 20 Crispy, lightly breaded with herbs, banana pepper, Half-pound of filet mignon topped with a roasted stuffed Italian sausage and Pecorino-Romano banana pepper on a fresh garlic bread roll. with spicy cream sauce. Italian pulled pork sandwich | 12 Buratta Caprese | 15 Slow-roasted Porchetta with house rub, fennel, garlic, House-made Mozzarella stuffed with lemon Ricotta, Pecorino-Romano cheese and arugula salad on a Torpedo roll. fresh tomato, basil charred bread and olive oil. Nani’s Meatball | 6 The family recipe, yeah, it’s all beef and white bread and huge, simmered in Sunday Sauce Sides and topped with Ricotta. Risotto di Giorno | 8 Daily preparation of simmered Carnaroli rice, The ‘Carl’ | 14 chicken stock, white wine and market ingredients. Italian sausage topped with our giant meatball, sautéed banana peppers, onions, melted Mozzarella Spaghetti with any sauce | 7 and Sunday Sauce.
    [Show full text]
  • Sweet Pepper
    • PRODUCTION GUIDELINE • SSweetweet ppepperepper (Capsicum annuum) agriculture, forestry & fisheries Department: Agriculture, Forestry and Fisheries REPUBLIC OF SOUTH AFRICA • PRODUCTION GUIDELINE • SSweetweet ppepperepper (CCapsicumapsicum aannuumnnuum) March 2013 Department of Agriculture, Forestry and Fisheries 2013 Printed and published by Department of Agriculture, Forestry and Fisheries Compiled by Directorate: Plant Production Private Bag X250 PRETORIA 0001 Tel. +27 12 319 6072 Fax +27 12 319 6372 E-mail [email protected] Design and layout by Directorate Communication Services CCONTENTONTENT General aspects ................................................................................... 1 Cultivation practices ............................................................................. 5 Post-havest handling ............................................................................ 17 Production schedule ............................................................................. 18 Utilisation .............................................................................................. 19 References ........................................................................................... 20 GGENERALENERAL AASPECTSSPECTS Classifi cation Scientific name: Capsicum annuum Common names: bell pepper, sweet pepper Origin and distribution Sweet peppers (Capsicum annuum L.) originate from central and South America where numerous species were used centuries before Columbus landed on the continent (Manrique, 1993). The cultivation
    [Show full text]
  • 2017-2018 Wedding Package EMAIL.Pub
    2017 Wedding Packages 7350 Clubhouse Road Boulder, CO 80301 (303) 530530----46004600 Welcome to Boulder Country Club (303) 530-2720 (303) 530-4603 (fax) Enjoy impeccable personal service and world-class culinary creations with timeless architecture in an enchanted setting. Let your mind wander into the endless possibilities and allow us to handle the details. At Boulder Country Club, professional planning services are included for your wedding ceremony and reception at no additional charge. Couples have the option to choose from one of four different wedding packages or customize their wedding to their specific requests. Here you will enjoy the friendly warmth and elegance of a courteous private club. We pride ourselves on our thoughtful attention to every detail that makes your special event truly memorable. We provide individualized synchronized table service, private club touches and amenities and a breathtaking mountain setting. Let our professionals assist you in planning and coordinating your event. For more information please contact our Catering Director, Mallorie Davenport, at (303) 530-2720 or [email protected] Bronze Wedding Package $55.00 per person Reception Site Fee Ivory, White, Chocolate or Black Tablecloths & Napkins Votive Candles and Accent Mirrors on Each Table Reception and Dance Floor Set-Up Professional Planning Services of On-Site Wedding Coordinators Plated Dinner Service or Buffet Service Selection of 2 Tray Passed Hors D’oeuvres Choice of Starter Salad Selection of up to 2 Entrees Plus a Vegetarian Option
    [Show full text]
  • ELEMENTS CATERING MENU Winter 2018-2019
    ELEMENTS CATERING MENU Winter 2018-2019 Salads House Salad $4 / person Mesclun Greens with House Made Croutons and Shredded 6 Month Aged Parmesan Cheese on the side - Mission Fig Vinaigrette - Honey Orange Vinaigrette - Champagne Dijon Vinaigrette Cold Tapas Large Cheese Platter $45 Manchego, Idiazabal, Mahon, Cabra Viño, and Valdeon (Spanish Blue) Cheeses Large Charcuterie Platter $60 Serrano Ham, Spanish Dry Cured Chorizo, Sopressata, Speck, and Bressaola - Check with us about other house made charcuterie that we may have available at the time. Whole Tortilla Española $30 Spanish Omelet with Potato, Cheese, and Spinach, Cut into 1” Cubes (25) Ceviche Shooters $2.5 / each Yellow Tail and Scallop Marinated in Lime Juice with Serrano Chilis, Shallots, and Cilantro, Served in a Flat Bottom Spoon Shrimp Stuffed Piquillo Peppers $2.75 / each Fire Roasted Mild Piquillo Peppers Stuffed with Poached Shrimp Salad Smoked Salmon Canapés $2 / each House Smoked Salmon Mousse, Chives, and Lemon Aioli on Crostini Olive and Serrano Ham Canapés $1.5 / each Spanish Olive Tapenade, Crispy Serrano Ham, Lemon Aioli, and Reduced Balsamic on Crostini Steak Skewer $2 / each Flat Iron Steak, Red Bell Pepper, and Onion, with Chimichurri Sauce Cold Prawn Skewer $2 / each Served with Spanish Pepper Relish Duck Terrine $45 20 Portions, Duck Breast and Leg, Chestnut, and Dried Apricot, with House Mustard and Water Crackers Hot Tapas 24” Baguette $5 / each House Dates $2.25 / each Bacon Wrapped Medjool Dates Stuffed with Spanish Chorizo Pinchos Morunas Skewers (Pork
    [Show full text]
  • Pepper Varieties – 2020 Season SWEET
    The HERB FARMacy - Pepper Varieties – 2020 Season SWEET PEPPERS Banana Sweet: Prolific 16”-24” inch plants produce an abundance of thick-walled sweet elongated peppers. Fruits ripen from pale green to yellow then red for a beautiful show. Great sweet flavor either fresh or cooked. (66 days) Cornito – Red/Russo and Yellow/Giallo: Smaller versions of the sweet Corno di Toros peppers offering vibrant green-to-red (Russo) and green-to-yellow (Giallo) super sweet conical peppers. Perfect for salads, grilling and roasting. Fruits are about 1” wide and 5” long. (Yellow: 55 days green, 75 days yellow; Red: 60 days green, 80 days red) King of the North: Perfect sweet bell pepper for New England. Peppers ripen green to red. Open pollinated variety that produces consistent fruit even in shorter cool growing season with excellent flavor. (70 days) Lipstick: Shiny, smooth, top-shaped sweet pepper. Fruits are about 4” long and ripen to a glossy, rich red. Thick, juicy, and sweet for salads and cooking - perfect for roasting. Dependable yields. (53 days green, 73 days red ripe) SWEET PEPPERS (continued) Lunchbox Peppers – Orange, Yellow, Red: Small, sweet peppers ideal for snacking or salads. Sweet and nutritious with vibrant color. Fruits are more elongated than bell shaped, 2-3” long x 1-1 ½” wide. Super color and crispy, sweet flavor make these a versatile hit. (60 days green, 75-80 days ripe) Orange Bell-“Orange Sun”: Large, blocky, beautiful bell peppers ripen from green to bright orange. Great color, thick crunchy flesh and sweet taste make these a great choice for grilling, sautéing, roasting or fresh in salads, dipping or just snacking.
    [Show full text]
  • YAZ 2021 Sapa’Da Akşam
    YAZ 2021 Sapa’da Akşam BAŞLANGIÇ SOĞUKLAR SICAKLAR Acılı Kuru Cacık 28 Fırın Mücver 38 Süzme yoğurt, turşu biber, salatalık, kuru domates Süzme yoğurt, körpe roka, kuru domates Muhammara 32 Dana Dil Izgara 40 Antakya nar ekşili sarımsaklı kıtır ekşi maya ekmeği Köz patlıcan, semizotu, rezene, yeşil elma salatası Cevizli Mantı 42 Fesleğenli Domates Salatası 34 Tuzlu yoğurt, isot yağı Kırmızı soğan, kıl biber, ceviz, peynir Izgara Kuşkonmaz 48 Antakya Humus 42 Tire çamur peyniri, endivyen, çam fıstığı, ot ezmesi, Pastırma, isli nohut ve kavrulmuş susam narenciye Vegan opsiyon için pastırmasız tercih edilebilir. Izgara Balık Ekmek 56 Yıldız Anasonlu Enginar 44 Kızarmış Brioche ekmeği, tarama, taze baharat Portakallı taze bakla salatası, biber turşusu Ördek Topik 48 Ahtapot Izgara 62 Antalya hibeş, isli yağ, ızgara lavaş Köz biber, fıstık püresi, ot ezmesi, portakal, kişniş Levrek 50 Kokoreç Izgara 62 Sızma zeytinyağı, limon, Çengelköy salatalık, zeytin, Brioche ekmeği, köz biber salatası kişniş, kırmızı biber Acılı Kuzu Sosis Izgara 62 Patates ezmesi, ot salatası, tuzlu yoğurt SALATA Roka Salatası 32 TAŞ FIRINDAN ANA YEMEKLER Roka, çilek, Kars Gravyeri, domates, sumak sosu Dağ Kekikli Tavuk But 48 Ayvalık Salatası 34 Pazar otları, mantarlı fırın patates, bakla ezmesi Lor, vişne, roka, semizotu, bakla, nane, Balık Güveç 80 dereotu, maydanoz Levrek, havuç, arpacık soğan, tarhun, taze patates, Tahıllı Ton Balığı Salatası 48 biber, domates Firik buğdayı, beluga mercimek, maş fasulyesi, nohut, Kızarmış Somon 84 yer fıstığı, kuş üzümü, domates,
    [Show full text]
  • Food As a Daily Art: Ideas for Its Use As a Method in Development Practice
    Copyright © 2018 by the author(s). Published here under license by the Resilience Alliance. Haider, L. J., and F. J. W. van Oudenhoven. 2018. Food as a daily art: ideas for its use as a method in development practice. Ecology and Society 23(3):14. https://doi.org/10.5751/ES-10274-230314 Insight, part of a Special Feature on Reconciling Art and Science for Sustainability Food as a daily art: ideas for its use as a method in development practice L. Jamila Haider 1 and Frederik J. W. van Oudenhoven ABSTRACT. Food is the only art form that is also a basic need. It requires knowledge and labor for cultivation and cooking and offers a space where tastes, hospitality, and other cultural values are expressed and created. As a daily practice in agricultural societies, food is a holistic concept that incorporates ideas of health, spirituality, community, technology, and trade, and connects the most marginalized with the most powerful. Conventional international development aid is dominated by a limited number of relatively narrow ideas informed by scientific processes: progress, economic growth, market development, and agricultural production. Such ideas are often at odds with endogenous ideas about development and often work against biological and cultural diversity. Here, we reflect on our experiences documenting the food culture of the Pamiri people of Afghanistan and Tajikistan. We trace the trajectory of ideas about development, local and foreign, and explore how at different stages in those trajectories, the qualities of food can help promote local perspectives, challenge dominant power relationships, and challenge scientific practices to incorporate these perspectives better.
    [Show full text]
  • Bell Peppers Bull Nose
    Bell Peppers Likely introduced to North America in the 1700s. In 1812, Thomas Jefferson recorded Bull Nose Bull Nose (36) peppers in his garden calendar at Monticello. Crisp fruits ripen from green to red with an excellent flavor. Sweet. Productive, sturdy plants. 55-80 days from transplant. Incredibly sweet and delicious, medium-large, 3 or 4-lobed bell peppers mature from green to Chocolate Beauty (36) an attractive chocolate color. Eat them at the fully ripe stage and you'll know that they're something special. Plants are tobacco mosaic virus resistant. Golden Cal Wonder 78 days. Colorful golden bells that are very sweet and tasty. The productive plants produce (72) early and are good for northern climates. 73 days. Plants produce excellent yields of brilliant orange- yellow bell peppers. Blocky, four- Horizon Bell (36) inch fruits are thickwalled, ripening from medium green to orange-yellow at maturity. Sweet and flavorful gourmet pepper for salads, stuffing and more! The best red bell pepper we know for northern gardeners where the seasons are cool and short. King of the North (72) 70 days Large, elongated bells ripen to golden yellow. Plants are very compact, but very productive nonetheless. Tolerates adverse growing conditions. Great choice for low-tunnel growing, early- Napoleon Sweet (36) and late-season, or container planting. Very popular Polish variety that should be a hit over here as well! 75 days Absolutely stunning purple bell pepper. Large 4-lobed, thick-walled fruits borne on sturdy Purple Beauty (36) compact plants. Tender crisp texture, mild sweet flavor. 70-75 days from transplant.
    [Show full text]
  • 2020 Hugo Feed Mill Pepper List Type Description
    2020 Hugo Feed Mill www.hugofeedmill.com Pepper List 651-429-3361 New Name Type Description 09154 Hot A long, skinny Thai ¼" x 2" red pepper. Grows in clusters pointing upwards. 2018 7 Pot B. Gum X Pimenta de Neyde Hot Fiery Hot with a Bleeding Stem. Salmon to Red skin with ocassional purple blush. 7 Pot Brain Strain Hot Scorching hot, fruity flavored peppers. High yield. Said by some to be the hottest of the 7 Pot family. 7 Pot Brain Strain Yellow Hot Yellow version of the Red Brain Strain but less heat Originally from Trinidad, pineapple flavor, w/ 7 Pot heat 7 Pot Bubble Gum Hot Super Hot w/ floral smell and fruity undertones Red fruit w/ stem and cap ripening to bubblegum color 7 Pot Bubble Gum* Hot Super Hot w/ floral smell and fruity undertones Red fruit w/ stem and cap ripening to bubblegum color 7 Pot Lava Brown Hot Another Pepper in the Super Hots. Heat is remarkable Smokey fruity, brown pepper with the scorpion look 7 Pot Lave Brown Variant Red Hot Moruga Scorpion X 7 Pot Primo cross Morurga look with a stinger, extremely hot 2020 Aji Amarillo Hot 4-5" long pepper. Deep yellow/orange. Fruity flavor with intense heat. Aji Perrana Hot Large Aji type orange pepper from Peru. Similar to an Aji Amarillo but smaller. Aji Chombo Hot Robust rounded red scorcher from Panama. Scotch bonnet type fruit w/ sweet flavor then BAM! Aji Cito Hot Awesome producer of beautiful torpedo shaped peppers. Peruvian pepper, with 100,000 SHU and a hint of citrus.
    [Show full text]