Monthly Archives: November 2008

Dinner Menu 11/18

Dinner Menu
November 18, 2008

Starters
Cheese and Antipasto Plate – 8.50
(local salami, cheeses, various pickles & olives)
House-made Black Bean Dip and Local Tortilla Chips – 4.00
Roasted Cauliflower – 4.00

Salads
Small – 3.50  Large – 7.50
Everything Root Vegetable Salad (local apples, turnips, carrots, pumpkin, parsnips, and ginger all roasted and served on mixed greens and a sprinkling of everything topping and balsamic vinaigrette.)

Side Salad (mixed greens, cucumbers, red onions, and balsamic vinaigrette.)

Entrees
Green Plate Special – 8.00
(cup of potato, cauliflower, and ham soup, served with a hot sandwich of ham, gruyere, and roasted cauliflower)

Autumn Plate – 8.00
(baked mac-n-cheese-n-cauliflower with side of roasted beets)

Pizzas – 8.00
Simple Pizza  (tomato sauce, mozzarella, roasted peppers)
Pizza Lily (roasted garlic olive oil, tomato sauce, feta, spinach)
Roasted Garlic (roasted garlic & peppers, olive oil, mozzarella)

Dessert
Chocolate Bread Pudding with Blue Heron Ambrosia – $5.00
Raspberry Chocolate Bars, Banana Bread – $1.99

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calling all artists.

right now, at our cafe, we have a whole wall full of prints by Eric Stevens. they are beautiful, if you haven’t seen them you really should.

soon, we will be looking to replace his prints with another local artist.

we are looking for art with the themes of food or nature, or has a focus on environmental issues.

please submit all request to lh.cafe.catering [at] gmail [dot] com.

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Dinner Menu 11/17

Dinner Menu
November 17, 2008

Starters
Cheese and Antipasto Plate – 8.50
(local salami, cheeses, various pickles & olives)
House-made Black Bean Dip and Local Tortilla Chips – 4.00
Roasted Cauliflower – 4.00

Salads
Small – 3.50  Large – 7.50
Everything Root Vegetable Salad (local apples, turnips, carrots, parsnips, and ginger all roasted and served on mixed greens and a sprinkling of everything topping and balsamic vinaigrette.)

Side Salad (mixed greens, cucumbers, red onions, and balsamic vinaigrette.)

Entrees
Green Plate Special – 8.00
(cup of potato, cauliflower, and ham soup, served with a hot croissant sandwich of ham, gruyere, and roasted cauliflower)

Autumn Plate – 8.00
(baked mac-n-cheese-n-cauliflower served with side roasted beets)

Pizzas – 8.00
Simple Pizza  (tomato sauce, mozzarella, roasted peppers)
Pizza Lily (roasted garlic olive oil, tomato sauce, feta, spinach)

Dessert
Chocolate Bread Pudding with Blue Heron Ambrosia – $5.00
Raspberry Chocolate Bars, Banana Bread – $1.99

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Tofu recipe-Longlife Tofu

Hey there- One of our faithful customers took me up on the idea of submitting a recipe. Yeah! Thanks so much Michael. He uses the Longlife Deep-fried tofu.  It sounds really tasty to me–especially the part about caramelizing and “sticky goodness.”

Yum.

Maddie

————————————–
I like the deep-fried tofu for its texture and ease of use, and it costs
much less than the baked and seasoned varieties. No more draining and
patting dry, no more pan frying, and no more heartbreak when your drained
and dried little cubes crumble in the pan. Open the package, dice, and
cook. That’s worth the added fat, which is not all that much in the end.

This time of year, the rest is all about root vegetables, gourds, and warmth.

The Ingredients:

1) One package of deep-fried tofu

2) Some onions, as much or as little as you like

3) Lots of carrots, cleaned & diced

4) Optionally, some squash or pumpkin, peeled and diced. You can go with
pre-cooked if texture is not important.

5) Up to about a cup of walnuts pieces, broken up fine

6) A big thumb-sized piece of ginger, peeled and minced. I always put in
half at the start of cooking and the other half just as I’m finishing

7) Some frozen peas or preserved roasted peppers for color

8) The sauce: About half a cup of soy sauce, a healthy teaspoon-sized dose
of brown sugar, and a squirt of lemon or lime juice

The Cooking:

Fry the ginger for about 30 seconds in a really hot, oiled pan. Add all
the vegetables and stir to coat. Let them fry until you get just short of
the consistency you like, then add the remaining ginger and walnut pieces
and make sure they get nice and hot.

Your pan needs to be as hot as it can get for the last step, which is
adding the vigorously stirred sauce. If you do it right, the sauce will
caramelize and give you lots of sticky goodness.

Serve over whatever starch brings you the most joy. Personally, I go for
short-grain brown riceor, if I really need a shot in the arm, udon
noodles. Garnish with a little sesame oil and/or sriracha garlic-chili
paste.

If I can get my act together enough to make some vegetable side dishes,
such as shredded carrots with rice vinegar and sesame oil, Brian and I can
usually avoid wolfing down the entire yield for dinner. There are few
greater joys in the workweek than popping leftovers of this stuff in the
microwave and having your own little mid-day comfort food festival.

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storing food for baby

mason-jarsYou may have heard all the recent controversy about the plastic in baby bottles (and many of the plastic food containers used in our country.)  http://www.chej.org/BPA_Website.htm So, when I started cooking for lil’ Beck I was thinking about how I would store and carry his food.  Josie, who used to work for LHG, passed down her tip–  Mason Jars.

I stole this idea and still use it. I had access to a bunch of jars so I have a variety of sizes, but you can also just reuse mason jars from products at our store.  They are easy to clean, recyclable, cheap, and safe (well, as long as you don’t break them, which I have done.)

So that’s today’s “Green Baby” tip.

-Maddie

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Dinner Menu 11/14

Dinner Menu
November 14, 2008

Starters
Cheese and Antipasto Plate – 8.50
(local salami, cheeses, various pickles & olives)

House-made Black Bean Dip and Local Tortilla Chips – 4.00

Salads
Small – 3.50  Large – 7.50
Apple Salad (mixed greens, local apples, toasted almonds, and goat cheese, served with balsamic vinegarette)

Entrees
Green Plate Special – 8.00
(cream of potato soup, hot croissant sandwich with ham, gruyere, and mixed greens)

Autumn Plate – 8.00
(fresh lasagna noodles layered with tomato & goat cheese sauce, roasted squash, mozzarella cheese served with side of  roasted brussel sprouts)

Blue Corn Enchiladas – 8.00
(filled with black beans and served with greens)

Pizzas – 8.00
Simple Pizza  (tomato sauce, mozzarella, roasted peppers)
Pizza Lily (roasted garlic olive oil, tomato sauce, feta, spinach)
Pizza Roberto (roasted garlic, creminis, carmelized onions, goat cheese)

Dessert
Chocolate Bread Pudding with Blue Heron Ambrosia – $5.00
Raspberry Chocolate Bars, Banana Bread – $1.99

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new stuff for the holidays.

we have a few new items in the store…just in time for the holiday cooking craze:

Singing Dog organic vanilla extract -with a whole vanilla bean in each bottle- ($13.49) and Red Ape ground cinnamon ($5.69) and cinnamon sticks ($5.29) -they are better than fair trade!-. this is what they look like:

loco-harvest-008

also, we are announcing our venture into serve-yourself bulk – we are kicking it off with popcorn, black beans, kidney beans, and pinto beans – all from Bellews Creek Farm in Hillsboro – that’s right, local dried beans!

our set up cute, to say the least…

loco-harvest-003

loco-harvest-004loco-harvest-005

come and visit, and let us know what you think.

my best,

clara

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Dinner Menu 11/13

Dinner Menu
November 13, 2008

Starters

Cheese and Antipasto Plate – 8.50
(local salami, cheeses, various pickles & olives)

House-made Hummus with Crostini – 4.00

Salads

Small – 3.50  Large – 7.50
Apple Salad (mixed greens, local apples, toasted almonds, and goat cheese, served with balsamic vinegarette)

Entrees
Green Plate Special – 8.00
(cream of potato soup, croissant, fresh field green salad)

Autumn Plate – 8.00
(fresh lasagna noodles layered with tomato & goat cheese sauce, roasted squash, mozzarella cheese)

Pizzas – 8.00
Simple Pizza  (tomato sauce, mozzarella, roasted peppers)
Pizza Lily (roasted garlic olive oil, tomato sauce, feta, spinach)
Pizza Roberto (roasted garlic, creminis, carmelized onions, goat cheese)

Dessert
Bread Pudding with Blue Heron Orchard Ambrosia – $5.00
Raspberry Chocolate Bars, Banana Bread – $1.99

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Dinner Menu 11/12

yum.

Dinner Menu
November 12, 2008

Starters
Cheese and Antipasto Plate – 8.50
(local salami, cheeses, various pickles & marinated olives)

House-made Hummus with Crostini – 4.00

House-marinated olives – 2.00

Salads

Small – 3.50  Large – 7.50
Roasted Beet Salad (mixed greens, roasted beets, goat cheese, and balsamic
vinaigrette)

Autumn Spinach (baby spinach, roasted autumn vegetables, topped with goat
cheese & balsamic vinaigrette)

Entrees

Green Plate Special – 8.00
(cream of potato soup, croissant, fresh field green salad)

Autumn Plate – 8.00
(fresh lasagna noodles layered with tomato & goat cheese sauce, roasted
squash, mozzarella cheese)

Pizzas – 8.00
Simple Pizza  (tomato sauce, mozzarella, roasted peppers)
Pizza Lily (red sauce, roasted garlic & onions, mozzarella)

Dessert
Bread Pudding with Blue Heron Orchard Ambrosia – $5.00
Raspberry Chocolate Bars, Banana Bread – $1.99

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heathy charity – cranksgiving ’08

back in 1999, in new york city, a bunch of bike messengers got together and decided to organize an alleycat race – but this one stopped at groceries along the way, where the cyclists bought non-perisable goods to donate to charity.

this idea spread to los angeles, chicago, des moines, madison, and even st. louis – this year is the third year for our fair city.

starting at the st. louis bike works at noon on november 23, stl-bike-works1

you can choose a long (25 mile) or a short (5 mile) route, you will be given a shopping list of needed items (you are asked to spend about $20), and a map of the route.

if you chose the short route, you will be dropping in on us – so stop when you see this:

grocery-sign

this is a great way to start the giving season. don’t forget a comfortable and strong bag to carry your items, some warm gloves, and a sense of humor (cause you can never leave the house without that).

you can find a little more info here.

-clara

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