March 14th, 2019

RED CABBAGE

Recipe: Sautéed Cabbage with Dill                                   

FRISEE

Recipe: Orange Frisée Salad                                          

NANTES CARROTS 

Recipe: Swiss Carrot Cake (Rüeblitorte)                          

RED DAIKON 

Recipe: Kale, Red Cabbage, Daikon, Ginger Stir-Fry                              

FRESH DILL                                                    

MURCOTT TANGELO                      

 

VEGETARIAN: Vacherin Fribourgeois 

Recipe: Tartiflette (potato gratin) with Vacherin Fribourgeois

OMNI: Vacherin Fribourgeois + D’artganan Angus Beef Medallions

Recipe: Beef Tenderloin with Mushroom-Dill Sauce

OMNI +: Vacherin Fribourgeois + D’artganan Angus Beef Medallions + Grass Fed Ground Beef

PALEO: D’artganan Angus Beef Medallions + Grass Fed Ground Beef + Butterfield Farms Organic Free-Range Eggs

MEAT ONLY: D’artganan Angus Beef Medallions + Grass Fed Ground Beef

 

UPGRADES

CHEESE: Cowgirl Creamery St.Pat Bloomy Rind

CHOCOLATE: Ritual Vanilla

FRUIT: BLACKBERRIES + RED D’ANJOU PEARS

Recipe: blackberry, pear & ginger crisp {gluten-free}

EGGS: Butterfield Farms Organic Eggs

FLOWERS: Carla’s Bouquet of Star Gazer and Tiger Lilies

Steven Rosenberg