Menu for Week of 2/15/17

Celebrating Black History Month: 

Foods of the African Diaspora

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For order pickups, deliveries and store shopping
beginning Wednesday, February 15th
Callaloo! Tastes as wonderful as it sounds. A favorite throughout the Caribbean that often uses taro and amaranth leaves, our local winter version of this soup features collard greens from Feral Heart Farm in Sunol, and spinach and chard from County Line Harvest in Sonoma.

Callaloo! Tastes as wonderful as it sounds. A favorite throughout the Caribbean that often uses taro and amaranth leaves, our local winter version of this soup features collard greens from Feral Heart Farm in Sunol, and spinach and chard from County Line Harvest in Sonoma.

Ghanaian Chicken Stew*
Lentil Chili with Lamb*
Callaloo Soup*
Ethiopian Beef Stew (Sega Wat)*
Dominican Beef and Plantain Casserole
Chicken Liver Pâté
Carolina Gold Rice Grits (Reezy)
Sea Island Red Peas (Peezy)
West African Fritter Dough (Akara)
Pikliz*
Kale Caesar Salad in a Jar*
Honey Mustard Dressing*
Aster’s Eritrean Pesto*
Paleo Date Walnut Cake*
Hibiscus Gelatina with Coconut Cream*
Transit Bars*
A classic combination from the Gullah tradition of the Carolina coast and Georgia Sea Islands, Reezy and Peezy feature buttered rice grits and a rich stew of Sea Island Red Peas.

A classic combination from the Gullah tradition of the Carolina coast and Georgia Sea Islands, Reezy and Peezy feature buttered rice grits and a rich stew of Sea Island Red Peas.

Granola with Almonds & Raisins
TSH Oatmeal
Housemade Cultured Ketchup*
TSH Mayonnaise
Yogurt Cream
plus Our Slow-Cooked Bone Broths*
Chicken, Beef and Pork
*GAPS Diet-Friendly Dishes