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8.1.22 Red Beans & Rice, Corn Salad, Cornbread Muffins, Collard Greens


Menu for the week of August 1st. Orders must be placed by 5pm on Sunday July 31st for delivery or pickup on Wednesday August 3rd. Deliveries take place between 2-4 pm, pickups are available from 4:30-6pm. If you need to arrange an alternate pickup/delivery time please reach out to us and we will do our very best to accommodate you. **please note we will be closed the week of August 8th for a long anticipated (chosen) family reunion. We appreciate your flexibility as we close out the summer with a bit of a wacky schedule. We will be firmly planted and ready to feed you (even more days a week!) come autumn. Thank you!

Howdy Neighbors-


Summer is often the perfect time to seek and prepare cooling meals and beverages. The oppressive heat of the extended days can generally be quelled nicely by a crisp melon, a freshly squeezed glass of lemonade, a cucumber salad or what-have-you. This works on the relatively universal food and beverage pairing standard which indicates that a first stop (not always, but usually) for flavor enjoyment is the contrast of elements- cooling against heat, tang against salt, you get the picture. Today we ignore this rule completely to better experience the joy that is Cajun cuisine. Presenting an especially delicious go-to favorite meal of ours: red beans and rice! We are longtime lovers of NOLA jazz from our personal way-back (thanks 90.9FM) and were no strangers to the associated culinary elements as cash poor, food loving teenagers. One honeymoon trip to Louisiana later and our personal enjoyment of spicy in the summer was stuck firmly at “11”. We can tell you one thing: keep the 'proper' food pairing for a different occasion because nothing beats an easily made, hot pot of this particular belly-filling goodness on a muggy day. It is very simply: comfort at it's finest. Do yourself a favor and give this one a try. It comes together easily, freezes well, uses readily available ingredients and is VERY difficult to mess up (if you want to give it a crack yourself in the future).


Simmered low and slow, this andouille based stew is bolstered with plump rice and a ton of lovely spices that will walk a nice middle ground between utterly unique flavor and heat. Don’t be shy, we don’t make it too spicy for the crowd but DO encourage you to plop on your favorite pepper and vinegar based sauces to taste. Here’s this week:


RED BEANS & RICE WITH ANDOUILLE SAUSAGE (gluten & dairy free)

We start by browning plenty of smoked andouille sausage and sauteeing the ‘holy trinity’. (southern style mirepoix composed of chopped onion, celery and green pepper). Add in fresh garlic and plenty of cajun spices, creamy red beans and flavorful stock. Simmer it all together until perfectly thickened, serve over a mound of palate-soothing white rice and you've got yourself a one bowl meal that will leave you SAT-IS-FIED.


$15 for a full size entree

$7 for a half serving

AJ says: 'There are many (mostly bourbon based) avenues to travel here but we'll keep it simple by saying that NOTHING beats a Sazerac with this type of cuisine. Rinse a glass with absinthe, add ice and 2-3oz of rye whiskey+a SMALL splash of water and bitters. If you don’t own absinthe, use Pernod or pre-soak your rye with a star anise pod. If this is too hair-raising, include ~1/2 simple syrup. Enjoy!

SWEET CORN & TOMATO SALAD W/ GARDEN HERBS & APPLE CIDER DRESSING

(vegan & gluten free)

Sweet corn and lush tomato tossed with scallion, our pretty pink pickled onions and ribbons of garden fresh basil and oregano. Tossed in our homemade apple cider vinaigrette.

The perfect veggie loaded accompaniment to your red beans & rice or a lovely supplement to a lunch or dinner later in your week!


16oz bowls are $7

Quarts are $14


AJ says: I’m not always in the mood for tea, but cold steeping a few bags of Yerba Mate in water (in the refrigerator) overnight and adding a splash of your favorite citrus juice before serving makes an AMAZING earthy and refreshing accompaniment for this type of meal. It’s also a great morning coffee substitute for those wanting to break up the routine.



RUSTIC CORNBREAD MUFFINS (dairy free)

Scratch made with stone ground cornmeal and just a pinch of sugar. These muffins are dairy free, using our house made cashew milk instead for added creamy texture. Eat them on the side of your red beans and rice, use them to soak up the delicious bits at the bottom of your bowl, or pop them in your mouth whole. Just kidding, don’t do that.


Add on 2 for $4 or 4 for $6


AJ says: 'An American IPA with English roots will add an ideal blend of citrus, malt and dry/bitter tones. As with the wine, this will pair with all 3 dishes if beer is your thing. Look no farther than Firestones Union Jack or Revolution Anti-Hero.'


THIS WEEK'S ADD-ON ITEM:


SIDES OF COLLARD GREENS (vegan and gluten free)

A southern style classic accompaniment to your red beans and rice, sweet corn and tomato salad or rustic cornbread muffins! Thick ribbons of hearty collard greens sautéed slowly with immunity boosting garlic and onions and simmered in flavorful veggie stock until perfectly silky and ready to jump in your belly! Available in the add-on section for $7 a side.



Looking ahead...

Delivery Date Menu


Aug 10 Closed for Family Reunion


Aug 17 Sausage & Shrimp Pasta Salad

The Kale Salad

Potato Leek and Corn Chowder (dairy free)


Aug 24 Back to School Special!


Thanks so much & Happy Eating!

xo RC



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