Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
summer supper, middle eastern in the south
Cool Cucumber with Yogurt & Dill, topped with Crispy Pita & Chive
Babaganoush on Beefsteak Tomatoes with Cilantro & Sweet Onion
Squash-Pepper-Feta Börekas with Steamed Raab, Flax & Roasted Potato Salad
at friday lunch
Winter Savoy Stew with Beluga Lentils & Speltberries topped with Walnut Parsley Pesto
Georgia Herb & Meyer Lemon Quinoa Tabulleh on Red Watercress & Dandelion with Toasted Pecans, Granny Smith Apple & Blanched Broccolini
both soups
Here, we have small bowls of Borsht with Georgia Apples and Horseradish and California Beets, topped with Crème Fraîche, Fresh Horseradish & Pink Peppercorn and Fiesta Squash, Carrot and Ginger topped with Fresh Cilantro. Both are bright, hearty, zingy winter soups. This works out really well, I think. You eat lunch with a friend and get one of each soup (or salad or sandwich...) - then share them between you. Often, when somebody gets excited reading the menu, they say, I'd like one of everything! There is a completest's thrill of satisfaction in the idea. In fact, if there are four or more in your party, and you really do want to try everything on the menu, ask one of us. We can usually work it out. In the mean time, come down with a friend and try both soups.
scenes from the week
Andrea, prepping some garlic
Lollo Rosso & Frisée with Shredded Watermelon Radish, Apple & Kohlrabi, Fresh Dill Cucumbers, Chives, Sunflower Seeds & Pomegranate
Mixed Greens with Cottage Cheese, Starkrimson Pear, Avocado, Toasted Almonds & Chives
Georgia Garnet Sweet Potato & Grapefruit with Crème Fraiche & Spiced Pecans (along with some Magnolia Bakery Pumpkin Sourdough & Organic Farmer's Butter)
lunch 10/29
Avocads not pictured
Mix Greens (Frisée, Lollo Rosso, Arugula) with Mirin-Ginger Poached Pears, Watermelon Radish, Chopped Chives & Toasted Almonds
Cream of Georgia Pepper & Peruvian White Asparagus with Roasted Beet, Horseradish & Chèvre Puree on Wholewheat Sourdough Toast with Red Delicious Apple & Walnuts
Garnet Sweet Potato, Butternut Squash, Appenzeller & Millet Cakes with Steamed Spinach & Garlicky Green Beans
autumn soups
Outrageous intensity of flavor is the common theme, surfacing in soups such as ginger carrot with so much ginger it would cure a cold.
This articulates a common reaction to David's soups, where the punch of flavor that may seem overwhelming, at first, quickly becomes invigorating. When the bowl is finished, you feel stronger. The fresh turmeric and fresh ginger act as tonic, warming, purifying and aiding circulation and digestion. Often made with some combination of local squash, sweet potatoes and carrots, these soups are packed with vitamin A, vitamin C and potassium, as well as plenty of fiber. Come and enjoy them.
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