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17
Feb

Thursday, February 17, 2011

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Muffin du jour

Keith’s choice

Breakfast (7am – 11am)

Scrambled eggs, homemade baked beans and a potato-sausage hash

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

Two eggs, peameal bacon, toast and jam

Homemade fruit and nut granola, Greek yogurt and fruit compote

Lunch:

East African pea soup

Roasted veg and bean soup

Grilled Black River Cheddar, sun-dried tomato and roasted red onion sandwich, served with salad

Warm chicken salad: chicken and buttered noodles, tossed in a rich tomato sauce

Barb’s all-beef sausage rolls, served with slaw and potato wedges

Sun-dried tomato and feta frittata, served with mixed greens

Beef and vegetable chili, served with a warm biscuit

Falafel wrap with a lemon tahini sauce.

Dinner (Fri – Sun 4:30 to 8pm)

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Blog excerpt

Is it any coincidence that I cheekily mention a “Win a Date with Ally” contest and 62 pieces of spam show up in the comment box overnight? Yeah, I don’t think so either. The “Show us Your Signature Dish” contest is legit, though. Entries are rolling in. Why don’t you play along? It’ll be fun!

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28
Jun

Monday, June 28, 2010

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Breakfast (7am – 11am)

Breakfast quesadilla – apple sausage, egg and Monteray Jack cheese panfried in a spinach tortilla, served with a side of home fried potatoes

Steel cut oats with dried cranberries and dates and sprinkled with brown sugar

Two fried eggs, side of peameal bacon and Fred’s Bread toast.

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

Lunch (11:30 – 3:00)

Minestrone soup

Carrot lemongrass soup

Pork schnitzel sandwich with Black River old cheddar, and an herbed mayo/mustard spread and a side of salad

Antipasto plate with a selection of cheese, meat, breads and veggies

Hommus, warm pita and olives

Monte Cristo sandwich served with a side of Tall Poppy Farm mixed greens

Falafel spinach wrap with a lemony tahini sauce

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24
Jun

Thursday, June 24th

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Breakfast (7am – 11am)

Spinach and fresh vegetable frittata with home fried potatoes

Grilled shiitake mushrooms (from Vicki’s Veggies!) with garlic and fresh herbs on olive bread toast

Steel cut oats with dried cranberries and dates and sprinkled with brown sugar

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

Lunch (11:30 – 9:00)

Cream of fresh green Mill Creek Farm peas soup (only a few servings left!)

Cream of cauliflower and Black River Cheese cheddar soup

Falafel spinach wrap with a lemony tahini sauce

Antipasto plate with a selection of cheese, meat, breads and veggies

Savoury vegetable quiche served with fresh Tall Poppy Farm greens

A trio of dips (artichoke, tzatziki and hummos) with a variety of dippers

Dinner (5:30 – 9:00)

Chicken Marbella served with roasted savoury potatoes, Tall Poppy Farm fresh peas and vegetables

Asian rice bowl with kale, baby bok choy, snow peas and peanut sauce

Fettuccine topped with Tall Poppy Farm heirloom tomato sauce and homemade meatballs and fresh parmesan

Thai tofu stir fry with cashews and vegetables on rice

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21
Jun

Monday, June 21st

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Breakfast (7am – 11am)

Spinach and fresh vegetable frittata with home fried potatoes

Grilled shiitake mushrooms with garlic and fresh herbs on olive bread toast

Steel cut oats with dried cranberries and dates and sprinkled with brown sugar

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

Lunch (11:30 – close)

Cream of fresh green Mill Creek Farm peas soup

Lentil dal soup

Falafel spinach wrap with a lemony tahini sauce

Grilled vegetable pasta salad with Fifth Town Bedda Fedda served on fresh greens

Individual gourmet pizza with greens (shiitake mushrooms, grilled eggplant and feta OR caramelized onion, thai chicken and parmesan)

Savoury vegetable quiche served with fresh Tall Poppy Farm greens

Hummos, warm pita and olives

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