The weather turned a bit cooler, but we are about to heat things up. Tony, one of our local organic farmers, brought a load of poblano peppers and so we are celebrating. The menu this weekend for dinner includes: Chiles Rellenos: Poblano peppers roasted and stuffed with goat and two other cheeses, sweet corn, herbs, onions and served with pineapple salsa, Mexican rice and carrot cilantro slaw (vegetarian and can be gf) Chicken, goat cheese and roasted poblano enchiladas served with carrot cilantro slaw,pineapple salsa and chipotle crema (gf) Mushroom tacos: Wild Hedgehog MUSHROOMS and carrots roasted in a chipotle and mole inspired rub and served with carrot cilantro slaw, pineapple salsa, chipotle crema and Mexican rice (can be vegan and gf) Dessert includes a Mexican flourless chocolate cake (gf) Hope to see you soon.
Posted on: Fri, 05 Sep 2014 15:23:02 +0000
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