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13
Nov

Saturday, November 13, 2010

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Muffin of the Day

Banana berry

Breakfast (7am – 11am)

French toast with J.C Nyman Farms’ maple syrup on the side

Two eggs, peameal bacon, toast and jam

Steel cut oats with raisins and cinnamon, brown sugar on the side

Homemade fruit and nut granola, Greek yogurt and fruit compote

Lunch (11:30 to 3pm)

East African pea soup

Garden fresh beet soup

Curried egg salad sandwich with apples and raisins, served with salad

Tofu vegetable curry over basmati rice, served with warm pita

Sweet apple sausage stew with root vegetables, served with a warm biscuit

Homemade savoury shepherd’s pie with carrots and corn, topped with cheesy mashed potatoes, served with salad

Hummos, warm pita and olives

Falafel wrap with lemony tahini sauce

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Photo from http://blog.landscapedesign.co.nz

Blog exerpt:

Today’s menu brought to you by the freshly harvested vegetables from Tall Poppy Farm – squash, pumpkin, lettuce galore, radish, Swiss chard, kale, melons, and more. It’s been a glorious autumn – we’re going to keep picking until the snow flies.

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09
Oct

Saturday, October 9

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Muffin of the Day

Banana blueberry with lemon

Breakfast (7am – 11am)

Steel-cut oats with cranberries and apricots, brown sugar on the side

Two eggs, peameal bacon, toast, fresh homemade jam and fruit

Homemade fruit and nut granola, tart Greek yogurt and fruit compote

Homemade pancakes with J.C Nyman Farms’ maple syrup

Lunch (11:30 to close)

Grilled vegetable, beef and tomato soup

Creamy mushroom soup

Goodfellow apple sausage on a bun with caramelized onions, served with slaw

Ham and havarti sandwich, served with salad

Mixed vegetable curry with warm pita and basmati rice

Homemade hamburger on a Pastry House roll, served with potato wedges and slaw

Hummos, warm pita and olives

Falafel wrap with lemony tahini sauce

Dinner (5:30 to 9:00)

Traditional Thanksgiving dinner – fresh baked free range Tall Poppy Farm turkey, apple stuffing, orange baked carrots and squash

Homemade shepherd’s pie with parmesan mashed potatoes, served with fresh veg

Fresh baked Goodfellow’s ham, scalloped potatoes and fresh veg

Fettuccine tossed in a fresh garden tomato, caper and parmesan sauce

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27
Sep

Monday, September 27th

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Muffin of the Day

Mark’s Mixed Berry Explosions (that sounds dangerous)

Breakfast (7am – 11am)

Steel-cut oats with cranberries and apricots, brown sugar on the side

Two eggs, peameal bacon, toast, fresh homemade jam and fruit

Homemade fruit and nut granola, tart Greek yogurt and fruit compote

Homemade pancakes with J.C Nyman Farms’ maple syrup

Lunch (11:30 to close)

Tall Poppy Farm’s heirloom tomato soup

Sweet potato and garden squash soup

Homemade pizza topped with heirloom tomatoes, feta cheese and caramelized onions, served with salad

Hummos, warm pita and olives

Falafel wrap with lemony tahini sauce

Turkey salad sandwich with cranberry and mayo, served with side salad

Smoked salmon on a fresh baked scone with capers and red onion

Tall Poppy Café chicken strips, breaded with parmesan, served with corn salsa and a salad

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18
Sep

Saturday, September 18

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Muffin of the Day

Mixed berry and peach

Breakfast (7am – 11am)

Steel-cut oats with cranberries and apricots, brown sugar on the side

Two eggs, peameal bacon, toast, fresh homemade jam and fruit

Homemade fruit and nut granola, tart Greek yogurt and fruit compote

Homemade pancakes with Vader’s maple syrup

Lunch (11:30 to close)

Sweet potato and pear puree

Vegetable and bean soup

Hummos, warm pita and olives

Mixed bean and vegetable chili, served with a sundried tomato and cheddar biscuit

Tall Poppy Café spinach falafel wrap with lemony tahini sauce

Spicy bean burrito topped with cheddar and sour cream, served with salad

Warm brie, garlic, fig, apple and pita

Eggplant caponata served on toated bread with herbed cream cheese

Dinner (5:30 – 9:00)

Hearty Fall beef stew with carrots, potatoes and peas, served on basmati with garden greens

Bombay style chicken with red split lentils, served with rice and fresh County veg

Fettuccine tossed in a fresh heirloom tomato sauce and garlic, topped with fresh parmesan

Garden vegetable stack, served with quinoa and a tart tomato caper sauce


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10
Sep

Friday, September 10, 2010

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Muffin of the Day

Pumpkin cranberry muffin

Breakfast (7am – 11am)

Steel-cut oats with cranberries and apricots, brown sugar on the side

Two scrambled eggs, peameal, toast, jam and fruit

Homemade fruit and nut granola, tart Greek yogurt and fruit compote

Homemade pancakes with Vader’s maple syrup

Lunch (11:30 to close)

Garden grilled vegetable soup

Roast chicken and vegetable soup

Hummos, warm pita and olives

Garden fresh tomato with Swiss sandwich, served with a salad

Savoury vegetable quiche with Swiss cheese, served with a side salad

Tall Poppy Café spinach falafel wrap with lemony tahini sauce

Penne pasta salad with sundried tomatoes, olives, garlic mozzarella, sweet peppers and sausage

Dinner (5:30 to close)

Dum Gosht – beef baked with yogurt and black pepper served with buttery rice and fresh veg

Parmesan crusted salmon patties, scalloped potatoes and fresh veg

Asian Rice Bowl – marinated tofu, peanut sauce, Asian greens

Fettuccine topped with spicy eggplant chili sauce, topped with fresh parmesan

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