Happy June! We are in love with the weather lately, and with the bounty of spring vegetables the warmth and sun bring!
PALEOVORE
- Four Cheese Fratine
- Kale and Carrot Salad
- Jamaican Jerk Chicken
- Grilled Potatoes
- Grilled Asparagus
- Pork Chop with Mashed Parsnips
- Sorrel Pesto Carrots
- Stuffed Portobello Mushroom
Four Cheese Fratine – We just love this cheesy, eggy dish! We eat it warm or cool, morning or afternoon, with kale salad or on its own. It features a lovely custard of egg and milk, with spinach, nutmeg, Bayley Hazen bleu cheese, aged Chevre, Cabot cheddar, and Boggy Meadow Swiss. Amazing! (V, GF, brr, 1st)
Kale and Carrot Salad – Farm fresh kale with carrots, quickled radishes, and a pear cider vinaigrette with Aleppo pepper, thyme, and honey. Those little capery things are not actually capers – they’re quickled chive flower buds and they’re divine! (GF, Vg, 1st)
Jamaican Jerk Chicken – Very flavorful, but not at all spicy, this jerk chicken will make you sing! We marinated Stillman’s chicken with Zoll Vineyard’s Sandcastle Blend, shallot, and a blend of spices and herbs including thyme, nutmeg, cinnamon, allspice, and garlic. We grilled it up and garnished it with fresh cilantro. What could be better to usher in a perfect summer? (GF, brr)
Grilled Potatoes – Simple and perfect, potatoes were grilled with butter, salt, and chives. Great with your pork or chicken, or even for breakfast with a couple of eggs. (GF, V)
Grilled Asparagus – Fresh spring asparagus is one of our favorite things ever! Here we grilled Hadley grass, as it’s known, from Boisvert Farm. It’s simple and lovely and we recommend it with everything. (GF, V)
Pork Chop with Mashed Parsnips – The pork chops were brined with Aleppo peppers and a touch of maple, then grilled and finished in the oven. The spring dug parsnips were gently simmered in milk with a dash of nutmeg, then smashed to a rustic, lovely side. Put them together, perhaps with your sorrel pesto carrots or your kale salad, and you have an incredible meal. (GF)
Sorrel Pesto Carrots – Lovely North Star Farm carrots were roasted then tossed in a brightly flavored pesto featuring the first sorrel of the season, dill, watercress, garlic, pumpkin seed oil, and pepitas. The result is magical! Reheat gently and enjoy with your fratine, or with your pork chops and parsnips. (Vg, GF)
Stuffed Portobello Mushroom – We stuffed the caps of portobello mushrooms with Red Fire Farm kale, bacon, egg, and a bit of cheese. These are great with your fratine, pork chops, or anything else you love. (GF, brr)
V = Vegetarian, Vg = Vegan, GF = Gluten Free, ** = Spicy [1st] = Some dishes are best eaten fresh. Make these the first on your list to dig in to! [brr] = Not sure you’ll get around to eating everything in your share? Some dishes freeze exceptionally well. Just pop them in the freezer to defrost and enjoy later.
*Please note, not all ingredients are listed on the menu. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Please inform us before ordering if you or any member of your party have food allergies. Gluten free dishes are prepared in a facility that processes wheat.