Thursday, July 9, 2015

Menu for the Chubby Veg + Iris Etc. Pop-Up this Saturday, 7.11.15 at Iris Etc.

Tomato and Pimento Cheese Pie
Summer tomatoes served with lemon-zest-and-thyme pimento cheese and topped with puff pastry

Carrot Corn Dog
Organic carrot encased in our jalapeño and smoked cheddar cornbread, our cookbook’s cover star, and served with Creole mustard sauce

Cabbage Kimchi Dumplings (V)
That kimchi we always make stuffed into wonton wrappers and served with peanuts and white soy sauce

Smoked Shiitake Mushroom Tamale (V)
One of our most-requested dishes made from local corn and mushrooms and topped with charred corn salsa. This one’ll likely surprise the most staunch tamale purist...

Andouille Eggplant Po Boy + Tabasco Pickles
French bread with grilled, spiced Japanese eggplant “sausage” and house-made pickles from cucumbers from our family farm, Concord Farms; dressed with lettuce, tomatoes, mayo, and mustard (V if you ask for it minus the mayo) 

Smoked Fig Jam with a Waffle Iron Grilled Cheese
Our vegetarian take on smoky bacon and onion jam: whole wheat with cheddar and mozzarella

Baked Cauliflower Wings with Black-and-Blue Dressing
Local cauliflower florets tossed in Crazy Good Hot Sauce and served with carrot sticks, celery, and black pepper and blue cheese dressing (V if you ask for it minus the dressing)

Stuffed Squash Blossom and Creole Squash
Tempura-fried squash blossom stuffed with roasted carrot puree and soft cheese served atop spicy squash and zucchini from our family farm, Concord Farms

Grilled Watermelon Salad with Goat Cheese, Jewel Tomatoes, and Honey-Lime Vinaigrette
Watermelon changes from sweet to savory on the grill; we highlight this amazing transformation with our spicy, salty take on this Southern favorite

Banana Ice Cream Sandwich with Oatmeal Ginger ‘Power’ cookies (V)
A healthified ice cream sandwich with raisins, cranberries, walnuts, and coconut; vegan, free of refined sugar, and 101% amazing

Roasted Peach Shortcake with Lavender Cream
Our beloved gluten-free almond biscuits served with the season’s best fruit and herbaceous whipped cream

Rosemary Lemonade With Ripe Stone Fruit (V)
Lemons and herbs from our garden sweetened with maple syrup and infused with the flavors of summer

(V)=vegan

2 comments:

Lena said...

I just can't even wait!

TheAmhtube said...

I want it all!!