Wednesday, March 24, 2010

Zen Lunch

It's been a very busy week of cooking! I volunteered to make bag lunches for 25 people for 3 days for an event (Urban Sesshin) that is happening at Neil's Zendo, where he is the senior zen student this year.

After much menu changing, here is what the menus looks like:

Local Farmstead Goat Cheese with fresh Thyme, House Roasted Red Pepper, Home Made Olive Tapenade, Organic Arugula on locally baked Brioche Sandwich

Carrot Sticks and Radishes

Cranberry Walnut Loaf

Bananas (organic)

Day 2

House made Hummus, Feta, thinly sliced English Cucumber, fresh Mint and Sorrel on Whole Wheat and Flax Bread Sandwich

Carrot Sticks and Radishes

Wild Organic Maine Blueberry Pound Cake

Local Granny Smith Apples

Day 3

Fresh Local Mozzarella, homemade Pesto, Roasted Tomatoes, Arugula tossed with a Balsamic Vinaigrette on house made Focaccia

Carrot Sticks and Radishes

Coconut Cookies


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