Zen Menu
Well I thought I would take the opportunity to put together the menu online this time so that way you might all have the opportunity to comment on it. Smile, this blog might be a cool thing afterall!
Friday Arrival Snacks
Edamame, Sushi,
Friday Dinner
Eggrolls, Fire Within Soup (beets and carrots), Vegetable Stir Fry, Hoisen Chicken and Pineapple, Vegetarian Stir-fried Rice, Brown Rice, Vegetable Lo Mein, Coconut Sweet Rice with Mango
Friday Evening Snacks
Fairy Jasmine Tea, Green Tea, Something sweet, Something Else
Saturday Breakfast
Baked French Toast, Overnight Oatmeal, Zuchinni Frittatas, Cheeses, Assorted Fresh Fruit, Smoothies, Assorted Grains
Saturday Lunch
Minestrone Soup, Salad, Sandwich Bar (lots more choices)
Saturday afternoon Snack
Fruit Tart Bar - Small tart shells with assorted custards and fresh fruit.
Saturday Dinner
Salad, Chilled Cucumber and Yogurt Soup, Braised Beef Ribs, Miso Corny, String Breans, Bread item, Dessert Eggroll Bar
Saturday Night Snack
Whitney Bread, Fire Water, Sweet Item
Sunday Brunch
Individual Omelettes, Milann's Potatoes, Assorted Fresh Fruits, One other vegetable dish?, Rosemary Biscuits, Canadian Bacon
And so it begins...this is the way it always starts and it always starts big however as the time grows nearer some will be cut and others added so I welcome your input.
Need more vegetarian options.. will there be meat in the egg rolls? Thanks! I am so looking foward to the fall one. Is Randi and Sarah gonna be our cooks again. They rocked!
Randi and Sarah really enjoyed it and have signed on again. They had a real learning curve and I think did a great job. The next time they really know what it entails this time.
This gorgeous soup is a such a beautifully romantic color, and it's filled with antioxidant and mineral nutrition for a heart-loving Valentine's Day starter that can't be beat. The secret is a combination of earthy-sweet beets and carrots with zesty ginger and orange.
INGREDIENTS
6 medium beets, peeled and cut into large chunks
2 tablespoon olive oil
2 large onion, chopped
2 pound carrots, scrubbed and coarsely chopped
2 tablespoon fresh ginger, minced
2 large garlic clove, minced
12 cups water or vegetable stock
2 teaspoon grated orange rind
salt to taste
freshly-ground black pepper to taste
sour cream and heart-shaped or plain croutons to garnish (optional)
PREPARATION:
1. Heat the oil in a large soup pot over medium heat and add onions, cooking until translucent. Add carrots, ginger, and garlic and cook for 5 minutes, stirring frequently. Add beets and water or stock and bring to a simmer.
2. Simmer the soup, covered, for 50 minutes, then add orange rind and stir to combine.
3. Working in batches, puree the soup in a blender or food processor. Add salt and pepper to taste.
4. May be served hot, with a dollop of sour cream and a crouton or two, if you like, or chilled.
Serves 42 1/3 cup portions
Recipe submitted by Didi Emmons (Vegetarian Planet) on Feb 11, 2008