#stormgrub

unless it's absolutely bonkers in the morning, i will be at the market from 7am-3am. i've had an incredibly busy week in the kitchen & am ready for all your #stormgrub needs.

check ca:

if you popped by my table last week, i'm sure your realized how dismal my menu board was; well it's been a crazy productive week & i'm back... in a big way! june was a huge month for frozen meals (who knew???) and coupled with a working vacation for 10 days, i had no inventory. this week i made four new main courses, two soups, four salads & the usual assortment of baked goods just in time for you to stock your freezers before arthur's onslaught.

i actually don't think the tropical storm will be so bad tomorrow - my sources further south down the eastern seaboard fared just fine today. fingers crossed, we'll get lucky tomorrow!

ok here's what's new & exciting:

smokey mac & cheese: brother's double smoked bacon, corn, den haan tomatoes, green onions, foxhill cheese curds, parm, mozzarella, panko with some chipotle & cumin for added smokiness.

small $10  large $20

classic beef shepherd's pie: getaway farm beef, peas, corn, carrots, tangy gravy, super cheesy cheddar-green onion mashed potatoes. it's gluten free & has lots of pizzazz.

small $10  large $20

i also made a paleo/dairy free version with sweet potato mash:

small $10

then it was on to my new favourite dish - chile pork with cornbread crumble. this is only my second time making this, but it starts with getaway farm pork which is braised in a green chile sauce. meanwhile i make a red chili with beans, peppers, spices & chillies. then the two get mixed together & seasoned with lime & cilantro.

this delicious concoction then gets topped with homemade cornbread crumbled up with cheddar cheese, fresh corn & green onions. it cooks up in to some super flavourful comfort food.

i love this dish.

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the final main course was a fresh batch of vegan curry. curry is perhaps my most favourite thing to make. i just love combining the spices, layering the flavours & waiting patiently while it all comes together. this curry is packed with roasted cauliflower & sweet potatoes, chickpeas, green beans, white potatoes, tomatoes, lime, cilantro, chillies & coconut milk...and a secret blend of about 14 spices. it's paired with a mixture of basmati rice & quinoa.

it's vegan, gluten free & dairy free.

small $10  large $20

there are also fresh batches of seafood chowder & chicken stew - my two best selling soups.

all soups are $7/500mL serving

salads this week are:

broccoli - red onion, red pepper, almonds, sunflower seeds, dried cranberries, creamy dressing

potato - garlic scapes, baby arugula (from my garden), radishes, cucumbers, celery, green beans, herbs, dijon

beet - wheatberries, balsamic, kale, red onion, basil & local strawberries

macaroni - hard boiled eggs, radishes, cucumbers, green onions, celery, tangy dressing

this is pretty old-fashioned but it's one of my all-time favourite foods.

ok fingers crossed that arthur misses us. i really hope to see you all over the weekend so you can try the food i've been slaving away on...i actually had help in the kitchen this week from my friend kelly...thank goodness...there's no way i could have done it alone!

g'night