Must summer come to an end? Sigh. Menu for August 18-22, 2014

The end of summer is always bittersweet.  It signals the last of lazy days and vacations, and the beginning of busy schedules, early mornings and new school years.  Even those households who are empty of children are affected by the coming season — traffic patterns change, so you adjust your schedule; you stay out of the stores at certain hours… My menu this week is a salute to the beauties of late summer produce: zucchini, raspberries and eggplant. Hope you find something that you can enjoy in one of your final meals of summer!
It’s a college visit week for us (getting a quick one in before my son goes back to school on Friday!) so Pick up is WEDNESDAY and THURSDAY only this week.

To order, please use the Contact tab (or email and state which items you would like and what day you would like to pick up at the Preston Commons location. Please order by noon for pickup the following day. Pick up is from 4-6 pm, Wednesday or Thursday at 8115 Preston Rd, Suite 140, inside the Cafe Gourmet on the Go shop.

Salad:  Southwestern Cornbread Salad is back! This salad is the best and is destined to go up in price this fall.  It is hearty and addictive. $15/serves 3-4. Veg. GF avail.

Soup: Chicken Tortilla – my classic, traditional soup is a best seller and this latest batch includes the freshest summer zucchini as well as fresh Hatch chiles. $15/quart serves 3. GF

Quiche: Summer Squash, Bacon & Mozzarella – the surprise about this quiche is that it is actually on the light side without losing anything in the flavor arena! $20/pie

Pot Pie: Homestyle Chicken ($25) or Steak & Ale ($30)

Entree: Eggplant Parmesan – this version of the classic Italian casserole highlights delicate slices of fried eggplant, gooey mozzarella and a bright tomato sauce. The breading on the eggplant has been replaced by a crispy topping over the entire dish. Serve with a crisp green salad and a loaf of crusty bread. $30 serves 4-6. Veg. GF avail.

Dessert: Fresh Raspberry Pie – Double crust pie filled with tart berries that is surprisingly delicious with cinnamon ice cream (take softened vanilla bean ice cream and stir in just a smidge of ground cinnamon!) $25/pie. Veg.

We are happy to create any of our pies and quiches with gluten-free products. Please note that we do not operate a fully gluten-free kitchen and some cross-contamination is possible.