blueberry pie

All good things must come to an end, especially vacation

Thank you for answering the survey! We’re still tabulating results and will post them here for those of you who are curious about what you answered in relation to other respondents.
We had a lovely week off and wish it were two, but the sun has set on our vacation! No rest for the weary. Idle hands are the devil’s workshop. No time off goes unpunished. Blah, blah, blah.

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So here’s the menu this week…making it so. easy. for. you. You don’t even have to click to see the deliciousness we have in store for you this week. But you do have to click to order here! Please order by 10am the day prior to your pickup. Pickup schedule at 9800 Preston Road is as follows:

Tuesday 2-4pm
Wednesday 12-5pm
Thursday 11-4pm
Friday 11-2pm

SALAD
Creamy Caesar – crisp, sweet romaine, little grape tomatoes, nutty parmesan, housemade croutons and my creamy, anchovy-less dressing. Available in 2 sizes, $15 small (2-3), $20 medium (4-6) GF
Kale Pasta – love, love, love this salad! Featuring bow tie pasta, pine nuts, parmesan and a light garlic olive oil dressing. $20/serves 2-3

ENTREE
Italian-American Meatballs & Pasta – the college boy has requested this for one of his “final meals” before heading back to school! My favorite balls and sauce recipe will knock your socks off. I like a little kick in the sauce and I think you will too. $45/2 dozen meatballs, sauce & pasta, add another dozen for $10 more.

POT PIE
Home Sweet Home – tender chicken breast and sweet green peas in a homestyle gravy like Grandma used to make. $26/pie

QUICHE
Green Chile – I love this simple egg and cheddar pie with the subtle kick of Hatch chiles. Did I mention that I purchased 75 pounds of chiles when I was in New Mexico in July? :)) $22/quiche, whole wheat & GF crust available

DESSERT
Blueberry Pie – pie, pie, me oh my, I love pie! This one-crust wonder is so sweet and luscious. $22/pie

BREAD BONUS
Focaccia – we came upon some delicious, herby, sun-tried tomato-ey focaccia bread at a Farmers Market stand last week and I want to recreate it for you. $6/6 large pieces, avail. with purchase of entree, quiche or pot pie.

As always, call, text or email with questions! 214-675-1932

The joy of adult children

It’s a fact: Mother’s Day is a made-up holiday. An occasion maximized by retailers, greeting card purveyors and florist shops across America.  And for those in the current generation, a weekend whereby you may be made to feel guilty unless you pronounce your undying love for the woman who raised you on some form of social media.
Last year, I reflected here on my own mother and the next week I spoke of my mother-in-law. This year I want to talk about the honor it is to be the mother to my children in our ever-changing landscape.  For Mother’s Day 2016 we had such a nice weekend with 3 out of 4 children and 2 spouses. The guys golfed, the girls shopped, and we all brunched. it was both fun and relaxing.

When the kids are young and growing up in your home, the parents are in charge. We decide where to vacation, what the meal plans will be, how we will celebrate holidays. The year our family discontinued the trips to New Mexico for Christmas with the grandparents, and instead began to celebrate within our own family unit, the children didn’t have a say. But as they mature and create their respective independent families, I can no longer tell them that we expect their company for special events. I must ask or invite them to join us.  This is a good thing.  Because now when they are here, I know they’ve chosen to be with us. The goal is for the grown children to enjoy spending time in our home, now that they have options.

So on occasions like Mother’s Day, when we are trying to take so many pictures (my ever-patient John claims that we take more pictures than any other family on the planet!) I can look around the table and sigh a little with happiness. These amazing, special individuals of whom I am so proud, wanted to be here to share our table and toast me over mimosas. They laughed a lot and teased each other and I couldn’t have had a better day. I so enjoyed those sweet years of baby kisses, and all of the milestones that followed but this is a pretty amazing time. How can it get any better than this?

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Back to a full menu this week…after all, I do have a 19-year-old back in the house and he needs some home-cooked meals to fatten him up! Pick up times are as follows:

Tuesday – NW Hwy & Preston, 2:30 pm, 3pm, 3:30 pm
Wednesday – NW Hwy & Preston, 2:30 pm, 3pm, 3:30 pm
Forest & Preston, 4:30 pm
Thursday – NW Hwy & Preston, 2:30 pm, 3pm, 3:30 pm
Forest & Preston, 4:30 pm

Order online here

View the BG Menu for May 16

 

But Mom! Eating more veggies is hard! Menu for June 8-12, 2015

I believe in healthy eating just as much as the next person, especially as I age. But let’s face it: if eating healthier means upping the quantity of vegetables in your diet, it takes some effort. Fresh vegetables have to be purchased, well, fresh. From the store or farmers market. Often. I remember that when I was growing up, my mother complained about making salads because she had to make them fresh each time. These days I have a little trick to combat that woe: I wash and spin a whole head of lettuce, torn and ready to go, then store it in my salad spinner in the fridge, taking out only what I need each evening. It lasts for a few days and alleviates the labor of washing and spinning the lettuce each night. As we add more vegetables to our diet, it’s also important to note that we should be getting as much nutrition out of them as possible in order to maximize the benefits of this diet change. (Not to mention justifying the extra work of keeping them in the house!) I came upon this great article at one of my favorite sites 10 Surprising Ways You Are Making Your Vegetables Less Nutritious and it has some great tips for preparation and storage as well as some interesting facts (canned tomatoes are more nutritious than fresh, say what?!).
Working more vegetables into my home menus has not been easy, since everyone has their favorites as well as those they despise. One easy recipe that everyone seems to enjoy is Garlic Sautéed Spinach. Try adding it to your rotation this week and maybe make one of your dinners meatless, like the entrée on this week’s Menu, Linguine with Green Olive Sauce and Zesty Breadcrumbs, as we all try to move toward healthier options.

Garlic Sautéed Spinach

Slice 1-2 garlic cloves and let sit 10 minutes. Heat 1 tablespoon olive oil in wide, deep skillet or dutch oven over medium heat and add garlic, sautéing until fragrant but not browned. Add 1 pound washed baby spinach leaves, or as much as you can fit into the pan and cover with a lid. After 2 minutes, stir, and add any remaining spinach you could not fit in the pan before. Cover pan again and cook for another minute. Stir, bringing wilted leaves to top. Cover and cook 1 minute more. Remove lid and add 1/2 tsp kosher salt, stirring well. Remove pan from heat. Optional: Add 1/2 tablespoon unsalted butter to pan before placing spinach in serving bowl. This helps cut any bitterness in the spinach.

Summer is here!!

Pretty soon we will be scattering all over for our various vacations, summer camps and trips abroad.  I am thinking I may not see many of you over the next couple of months but I would like to invite you to make suggestions for meals you would like to see on the menu when you ARE in town. I truly appreciate your business and the friends you send my way.
To order, please use the Contact tab (or email butterfieldgourmet@gmail.com) and tell me which items you would like and what day you would like to pick up at my Preston Commons location. Please order by NOON for pickup from 4-6 pm the following day.

Pick up is from 4-6 pm, Tuesday, Wednesday, Thursday, or by request, Friday.

8115 Preston Rd, Suite 140 inside the Cafe Gourmet on the Go shop

Quiche: Italian Sausage & Spinach – very filling and satisfying, with lots of flavor.  $20/pie serves 4-6**

Pot pie:  Homestyle Chicken ($25) or Beef Pot Roast ($30)**

Entree: King Ranch Casserole – not your momma’s casserole made from canned soup, this gourmet version is an easy sell at our dinner table. $25 serves 4-6  GF available

Salad: Classic Caesar Salad with Homemade Garlic Croutons – pairs nicely with the quiche and pot pies.  $12 serves 3-4 GF

Dessert: Fresh Blueberry Pie - a favorite summer flavor in a classic pie. Love, love, love a slice with lemon ice cream! $20/pie**

Cookie: Sugar Sprinkle - these giant cookies are colorful and sweet- don’t forget the ice cold milk! $10/12 large cookies

  • GF crust is available for the quiche or any of the pot pies. Additional charge applies.

Thanks for your orders and your referrals!