The Intern made Minestrone. MoFo #2

We are posting our daily specials, for MoFo.

Tuesday’s specials:
–Hayley’s Minestrone Soup: created by our intern, Hayley, today’s minestrone includes onions, carrots, celery, red bell pepper, zucchini, green beans, okra, tomatoes, potatoes, kidney beans and butter beans, seasoned with basil, thyme, garlic and oregano. (Like a true Minestrone, this was based on what was on hand, and our daily-made vegetable stock, made from the vegetable cuttings from the day before).
–Chickpea Noodle Soup: our gluten-free vegan noodles, rich and flavorful onion and vegetable stock, and chickpeas combine to make something to make anyone’s grandma proud.
–Rice Bowl: Gingered Red Lentils with Swiss Chard and curry spices, served over organic brown jasmine rice. Our version of Adrak Palak Dal. (We love the Indian Vegan Kitchen cookbook, and make many of the dishes on a weekly basis. This is our customer’s favorite, and we use our own home-grown Swiss Chard, and locally grown tomatoes).
Enjoy the day!

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One thought on “The Intern made Minestrone. MoFo #2”

  1. My husband surprised me with a vegan cake from the bakery on my New Years Eve birthday !
    I just want to let you know it was fabulous, loved by all, vegans and nonvegans alike. Great job Pembroke Bakery and Cafe!! Thank you!

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