Monday, July 25th
French Onion Soup -- This is the soup that I think is my best. I went on a quest to make French Onion Soup a couple years ago and am quite proud of the results :o) Slow, carmelized onions in a rich beef broth with French herbs and Demi-Glaze to deepen the flavors. All of this topped with a toasted baugette and a blend of four cheeses. Delicious! I can't wait! $7 quart, $25 gallon
Lemon Tart -- Homemade lemon custard in a shortbread crust. It's a lovely way to end a meal. $15
Tuesday, July 26th
Chili Verde -- I believe that this is the most popular thing that I have made in my little venture. Pork Roast slowly roasted to ensure melt in your mouth tenderness. Chili Verde sauce has fresh onions, green chilis and is simmered for hours to marry the flavors together. Straight Chili Verde: 1/2 Quart $9, 1 Quart $16. Bean enchiladas (flour shells) smothered with Chili Verde and Cheese: 8x6 $11, 9x13 $20; Chili Verde enchiladas (flour shells) smothered with Chili Verde and Cheese: 8x6 $13, 9x13 $22
Homemade Refried Beans -- Pinto beans soaked and slow cooked with bacon and chilis. Mildly seasoned and mashed to perfection (which in my mind means not to smooth!) $6 Quart
Cilantro Lime Rice -- Rice cooked with lime and fresh cilantro. I love this rice! It screams freshness and summer! $6 Quart
Thursday, July 28th
Creamy Enchiladas -- Slow roasted chicken in a green chili creamy sauce. Rolled in flour soft shells tortillas and smothered in creamy sauce and cheese. Excellent to freeze or to eat! $14 8x6; $25 9x13
Black Bean & Corn Salsa -- Black beans and tender shoepeg corn combined with red onions, Roma tomatoes and fresh cilantro. The dressing is made with extra virgin olive oil and balsamic vinegar. Healthy and great tasting! This salsa is excellent, excellent, excellent on the creamy enchiladas, but is also great served with corn tortillas. $4 1/2 Quart; $7 per Quart
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